Mustard is such a potently flavored condiment that you either love it or hate it – but you might be able to change the mind of a hater with this delicious homemade mustard recipe. Perfectly tangy and not overly salty or sweet, you’ll find that the dill adds a smooth, herby flavor to this versatile condiment. Use it on sandwiches, in salad dressings, sauces, dips or serve it at your next backyard barbeque.
Makes 2 cups
1 cup dry mustard, ½ cup finely ground and ½ cup whole seeds (it’s best to use organic mustard seeds and grind them fresh)
1 ½ teaspoons finely ground sea salt
1 teaspoons freshly ground organic black pepper
1 cup organic apple cider vinegar
½ cup organic sugar or other sweetener
3 tablespoons fresh organic dill, finely chopped
¼ cup water
2 organic eggs, beaten
Mix together all the ingredients except for the eggs. Cover the mixing bowl and let the mixture sit at room temperature for 4-6 hours. Pour the mixture into a double boiler and gently bring the water in the bottom pot to a simmer. Carefully add the eggs to the mixture, stirring them in gently. Keep the water at a simmer for another 10 minutes or until the mixture has thickened. Pour the mixture into a glass jar, secure a lid and refrigerate it. Your mustard will be ready to eat once it has chilled completely. Serve with barbequed meats, bean patties or veggies, or make it the spread of choice for your favorite sandwich.