Homemade Spicy Brown Mustard With Fresh Herbs
Recipe: #18204
March 23, 2015
Categories: Copycat or Clone Recipes, Fat Free, Gluten-Free, Kosher Low Calorie, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Water, Herbs, more
"Got this from another blog. Total time doesn't include 2-3 days soaking time. Better than the bottled kind."
Original is 50 servings
Ingredients
Nutritional
- Serving Size: 1 (10.3 g)
- Calories 3.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 53.9 mg
- Total Carbohydrate - 0.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 0.2 g
- Calcium - 4.5 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a medium bowl with a lid, pour in mustard seeds, apple cider vinegar and 2/3 cup water and cover. Let set on counter for 2-3 days, until most of the water is absorbed into the seeds.
Step 2
Pour the seeds mixture and the rest of the ingredients into a blender. Blitz on high till it's smooth. If you're having trouble blending it, or if it's too thick, add some of the extra water a couple tablespoons at a time. You may even have to use more than the 1/4 cup. Pour into jars and keep refrigerated. Should keep several months.
Tips
- Blender
0 Reviews
You'll Also Love
