My Fab Dijon (sounds like the title of a 50’s pop song!)

At my monthly soiree we made mustard, ate it with all sorts of cheeses and breads, and everyone got to take some home. See? It’s addicting!!!

soaked seedsraspberry vinegar in kitchen

Soak overnight:
½ C. brown mustard seed
½ C. yellow mustard seed
1 C. water
½ C. raspberry vinegar
Grind with immersion blender or food processor
1 TBLS salt
1 TBLS turmeric
1 TBLS ground horseradish

Store in glass jars.

nicely ground up

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