Three Mustard Recipes | sos-free
Three Mustard Recipes | sos-free
Stone-Ground Mustard
By: The Jaroudi Family
Ingredients:
½ cup red (or brown) mustard coarse powder (60 g)
½ cup water (warm = less spicy | cold = spicier)
1 Tbsp white miso paste
1 Tbsp apple cider vinegar
2 tsp date sugar
Directions:
1. In a medium bowl, mix all the ingredients well. Move to a medium jar and seal with a lid. Let sit in the refrigerator for at least 24 hours before using.
2. Mustard will stay good for around three months.
Yellow Mustard
By: The Jaroudi Family
Ingredients:
½ cup yellow mustard powder (60 g)
½ cup water (warm = less spicy | cold = spicier)
1 Tbsp white miso paste
1 Tbsp apple cider vinegar
2 tsp date sugar
1/8 – ¼ tsp turmeric powder
Pinch of black pepper
Directions:
1. In a medium bowl, mix all the ingredients well. Move to a medium jar and seal with a lid. Let sit in the refrigerator for at least 24 hours before using.
2. Mustard will stay good for around three months.
Dijon Mustard
By: The Jaroudi Family
Ingredients:
¼ cup yellow mustard powder (30 g)
¼ cup red (or brown) mustard powder (30 g)
½ cup water (warm = less spicy | cold = spicier)
1 Tbsp white miso paste
1 Tbsp distilled white vinegar
2 tsp date sugar
1 tsp onion powder
Directions:
1. In a medium bowl, mix all the ingredients well. Move to a medium jar and seal with a lid. Let sit in the refrigerator for at least 24 hours before using.
2. Mustard will stay good for around three months.
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