I’ve been making my own mustard for about 8 years now. Wow, that’s a long time when I think about it. I’ve got a few mustard recipes in my new cookbook, Eating Clean, but this one didn’t make it into the book so I’m sharing it with you today. It’s super duper simple and only takes 5 minutes to put together, then you pop it into the fridge overnight and you’re left with the most magical mustard EVER.
I made this recipe for my mother a few weeks ago when I was visiting her and she LOVED it. She couldn’t get enough and I think I recall her licking the bowl. It’s a great way to jazz up your sandwiches, wraps or drizzle over my grain-free crackers and flatbread recipes in my cookbook. It’s also amazing to serve as a salad dressing drizzled over roasted veggies, raw veggies or salads anytime of the year. Trust me, after you make this mustard you won’t think twice about passing the mustard aisle in the food store.
I used to be addicted to the honey mustard that lines the shelves of the food store- little did I know they were full of high fructose corn syrup and other awful refined ingredients that were causing inflammation in my body. So, what did I do when I was 25? I learned how to make my own mustard.
I was like a Little House on the Prairie kinda-gal living in Manhattan making my own mustard. Now I look back at it and laugh- but it was so worth it. Plus, you’re going to love the mustard recipes in my cookbook, too. They’re amazing.
So, all you need to do to make your own mustard is combine mustard seeds, mustard powder, apple cider vinegar and pure maple syrup in a bowl; mix it all together and then place it in the fridge in a sealed container overnight and poof! You’ve got your very own mustard. Not too shabby, huh? It’s quick. It’s easy. It’s fun and it’s fresh. You won’t find flavor like this in any other store-bought mustard. That’s for sure.
Dig into this simple and delicious mustard recipe and start drizzling it over everything in your fridge.
You’ll thank me later.
And if you haven’t had a chance to check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body, you can PRE-order it now right HERE and you’ll get 6 Free Exclusive Recipes that are NOT in my cookbook!
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Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 4 Tbsp. mustard powder
- 4 Tbsp. maple syrup
- 2 Tbsp. plus 2 tsp. raw unfiltered apple cider vinegar
- 1 Tbsp. brown mustard seeds
- 1 Tbsp. yellow mustard seeds
Combine all the ingredients in a small bowl; mix well.
Place in a sealed container in the fridge overnight.
Remove from the fridge; mix well and serve.
Share your thoughts
Recipe sounds sweet.????Mustard with 2 type. Whats the importance of adding both type.?
The hubby and I celebrated St. Patrick’s Day Sunday. Life’s just too crazy during the week to pull of corn beef on a Thursday! While we were eating, we contemplated how hard it would be to make our own mustard. From the looks of this, it’s not only easy – it’s delicious! I can’t wait to give homemade mustard a go.
Yay! So happy to hear that. Thank you Mikaela!