This is a necessary condiment to serve with roast beef, and is one of Hubby’s favourites.
Rather than buying the small jars of ready made mustard, which often contain dubious ingredients (which means I have to read labels), I decided to make my own. That way, I could control exactly what went into it.
This has a more pungent, stronger flavour than bought mustard.
Mustard is an AIP stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
- ¾ cup of mustard seeds (I used a mix of black and yellow mustard seeds)
- ¾ cup apple cider vinegar (be sure to use one that is “live” and contains a “mother”)
- ¾ cup white wine (or substitute fruit juice)
- 1 tsp onion powder
- 2 cloves of garlic
- ¼ tsp turmeric
- salt and pepper to taste
Place the mustard seeds in a bowl and pour over the apple cider vinegar and wine/fruit juice. Allow to soak at room temperature for several hours.
Once you are ready to make the mustard, place the soaked seeds, the liquid and all the remaining ingredients in a blender. Blend to a thick paste.
Store in the fridge in a mason jar.