Dill Mustard

mustard close up.jpg

Ever wonder why mustard is a natural companion to hot dogs or other grilled foods? First and foremost, the spicy flavor and popping texture of grainy mustard naturally highlight the meaty heaviness. Dill’s aroma imparts a slight licorice and lemon accent. Together they charm as a perfect accompaniment, avoiding artificial flavors and preservatives used in commercial mustard. Did I mention that it is easy to make?

Onward:

If possible, use both yellow and brown mustard seeds. The brown mustard seeds are hotter; however, if you prefer a milder version, use all yellow mustard seeds. Both are healthy sinus-clearing, cancer-fighting, and inflammation/cholesterol-lowering modifiers. Dill, on the other hand, is bacteria-inhibiting and carcinogen-regulating effects (like on charred grilled foods). Together they are healthy and delicious!

1 ½ cups (24-1 tablespoon servings)

Use either the honey or the Swerve, not both. Use either the dried dillweed or the fresh, not both.

Use either the honey or the Swerve, not both. Use either the dried dillweed or the fresh, not both.

INGREDIENTS:

¼ cup yellow mustard seeds

¼ cup brown mustard seeds

½ cup apple cider vinegar

½ cup filtered water

2 teaspoons local honey or Swerve Confectioner’s Sweetener (for a no-sugar alternative)

1 teaspoon turmeric powder

1 tablespoon dry dillweed or 2 tablespoons fresh dillweed

DIRECTIONS:

  1. Combine the yellow and brown mustard seeds with the vinegar and water in a glass or stainless-steel bowl. Cover tightly and let sit for two days. The seeds will soak up the liquid and expand.

  2. Place the mustard and vinegar-water with the honey or sweetener, turmeric, and dillweed in a blender. Blend until a paste consistency forms. Many seeds will remain. Put in a glass jar with a lid and store in the refrigerator for up to six months.

Combine the yellow and brown mustard seeds with the vinegar and water in a glass or stainless-steel bowl. Cover tightly and let sit for two days. The seeds will soak up the liquid and expand. Place the mustard and vinegar-water with the honey or sweetener, turmeric, and dillweed in a blender. Blend until a paste consistency forms. Many seeds will remain. Put in a glass jar with a lid and store in the refrigerator for up to six months.
Combine the yellow and brown mustard seeds with the vinegar and water in a glass or stainless-steel bowl. Cover tightly and let sit for two days. The seeds will soak up the liquid and expand. Place the mustard and vinegar-water with the honey or sweetener, turmeric, and dillweed in a blender. Blend until a paste consistency forms. Many seeds will remain. Put in a glass jar with a lid and store in the refrigerator for up to six months.
mustard, dill
condiments
American
Yield: 1 1/2 cups (24-1 tablespoon per servings)
Author: chefsharingthetable.com
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Dill Mustard

Dill Mustard

Ever wonder why mustard is a natural companion to hot dogs or other grilled foods? First and foremost, the spicy flavor and popping texture of grainy mustard naturally highlight the meaty heaviness. Dill’s aroma imparts a slight licorice and lemon accent. Together they charm as a perfect accompaniment, avoiding artificial flavors and preservatives used in commercial mustard. Did I mention that it is easy to make? If possible, use both yellow and brown mustard seeds. The brown mustard seeds are hotter; however, if you prefer a milder version, use all yellow mustard seeds.
Prep time: 15 MCook time: Total time: 15 M

Ingredients:

  • ¼ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • ½ cup apple cider vinegar
  • ½ cup filtered water
  • 2 teaspoons local honey or Swerve Confectioner’s Sweetener (for a no-sugar alternative)
  • 1 teaspoon turmeric powder
  • 1 tablespoon dry dillweed or 2 tablespoons fresh dillweed

Instructions:

  1. Combine the yellow and brown mustard seeds with the vinegar and water in a glass or stainless-steel bowl. Cover tightly and let sit for two days. The seeds will soak up the liquid and expand.
  2. Place the mustard and vinegar-water with the honey or sweetener, turmeric, and dillweed in a blender. Blend until a paste consistency forms. Many seeds will remain. Put in a glass jar with a lid and store in the refrigerator for up to six months.

Notes:

Please note that the mustard seeds must soak for two days.

Calories

10.00

Fat (grams)

0.46

Sat. Fat (grams)

0.03

Carbs (grams)

1.06

Fiber (grams)

0.26

Net carbs

0.80

Sugar (grams)

0.60

Protein (grams)

0.38

Sodium (milligrams)

29.29

Cholesterol (grams)

0.00
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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