Paleo Mustard, Three Ways

Paleo Mustard: A Homemade Adventure

As a busy professional, finding time to cook can be a challenge. But the rewards of creating something delicious and healthy from scratch are immense. This is why I’ve fallen in love with making my own condiments. Store-bought mustards often contain hidden sugars and preservatives that I prefer to avoid. So, I embarked on a culinary adventure, and discovered the incredible versatility of homemade paleo mustard – and let me tell you, it’s far easier than you might think!

This recipe has become a staple in my kitchen. The three variations – classic yellow, Dijon-style, and a vibrant herb mustard – offer a delightful range of flavors to complement any meal. From simple sandwiches to roasted meats and even a flavorful vinaigrette, this homemade mustard adds a touch of homemade goodness to everything I prepare. And the best part? It's surprisingly simple to make, even on a busy weeknight!

The Joy of Homemade: Beyond the Bottle

What started as a quest to control the ingredients in my food has become a passion. Making my own mustard allows me to savor the process, choosing high-quality ingredients and crafting a condiment exactly to my taste. I appreciate the satisfaction of transforming simple ingredients into something so flavorful and versatile. Plus, nothing beats the freshness of a homemade condiment. You truly taste the difference!

The classic yellow mustard version is my go-to for everyday use. It’s tangy, slightly sweet (thanks to a touch of stevia), and perfectly balances the other flavors in my dishes. The Dijon, with its vibrant turmeric hue and a hint of heat from the Tabasco, elevates simple dishes to something special. And the herb mustard? A fragrant delight that’s perfect for adding a burst of fresh flavors. The possibilities are endless!

Three Ways to Mustard Magic

Classic Yellow Mustard: This is the quintessential mustard, a perfect base for sandwiches, burgers, or as a dipping sauce for roasted vegetables. The simple yet effective flavor makes it an excellent addition to numerous meals.

Dijon-Style Mustard: The addition of turmeric gives this mustard its characteristic color and a warm, earthy note. The Tabasco provides a welcome kick that balances the sweetness and tang perfectly. This is my favorite for grilled meats and salads.

Herb Mustard: This is where I unleash my creativity. I love experimenting with fresh herbs, combining different flavors to create unique profiles. Tarragon, basil, parsley – the choices are limitless! This mustard is a perfect complement to fish, chicken, or even as a spread for sandwiches.

Beyond the Recipe: Embracing the Process

Making your own mustard is more than just a recipe; it’s an experience. It’s about slowing down, connecting with the food you consume, and appreciating the simple act of creation. It’s a reminder of the satisfaction found in making something yourself. It’s a break from the everyday rush, a small act of self-care amidst the chaos of modern life. Try it – I’m confident you'll be hooked!

And the best part? This recipe is incredibly adaptable. Feel free to experiment with different herbs and spices, adjusting the levels of sweetness and heat to create your perfect mustard. Let your creativity flow and discover the joy of creating your unique blend of flavors. Don’t be afraid to experiment; that's how you discover your own signature mustard.

So, gather your ingredients, put on some music, and embark on this flavorful adventure. You’ll be surprised at how easy it is to create a delicious, healthy, and personalized condiment that you’ll be proud to share. It's a small act of self-sufficiency that brings a huge amount of satisfaction.

Happy mustard-making!

Step-by-step

• Peel and roughly chop the onion and garlic and place in a non-reactive saucepan.
• Pour in the white wine, white wine vinegar and water and bring to boil over medium heat.
• Simmer for just about 5 minutes.
• Cool, strain and discard the solids.
• Place the mustard powder into a saucepan and add the strained liquid.
• Mix until well combined.
• Cook over low-medium heat until it thickens.
• Add stevia (if used), extra virgin olive oil and season with salt.
• If you're making Dijon mustard, also add the turmeric and tabasco and blend in well.
• Place in a jar and keep refrigerated for up to 6 months.
• The mustard will taste best after a few weeks of "ageing".
• Instead of 1 cup of mustard powder, use just half of it.
• In a blender, roughly chop the mustard seeds. Do not over process.
• Follow the same steps as for the yellow / Dijon mustard.
• Again, you will need to keep the mustard in the fridge for about 2 weeks before it's ready.