I’ve waited a few months since making this recipe to post about it. I’ve been trying mustard for a few years now, but never knew that you may want to let it be for about 8 weeks before you start to slather it on sandwiches because it is wicked hot fresh out of the pan. But now… it is perfect. Now I feel safe using it as my standby ingredient in recipes and am really pleased with the taste.
This recipe was unintentionally adapted from The Organic Family Cookbook. I say unintentionally because I wasn’t going to doctor the recipe at all, but I was unable to find brown mustard seeds, so instead of splitting the volume between yellow and brown mustard seeds, it’s all yellow here. The consistency is coarse, but it’s thick so I actually like it better than store bought since it sticks to the crevices of your bread and doesn’t ooze all over the place.
Simple Mustard (by Anni Daulter)
- 2 Tbsp. dry mustard
- 2 eggs
- 1 c. white vinegar
- 1 c. whole yellow mustard seeds
- 1/2 c. water
- scant 1/4 c. raw honey
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper