Spicy Honey Mustard

By ShoDav

Ingredients

• [makes 3/4 cup]
• 2 to 2 1/2 tablespoons mustard seeds (I used 2 1/2)
• 1/4 cup apple cider vinegar
• 1/2 cup water
• salt and pepper, optional and to taste (about 1/8 teaspoon is what I’d start with, just a tiny pinch; I omitted the salt and used a pinch of black pepper)
• 2 tablespoons+ honey, optional and to taste (or use maple, agave, brown rice syrup, yacon syrup, stevia, or other sweetener to keep vegan)

Details

Servings 1
Adapted from averiecooks.com

Preparation

Step 1

Combine all ingredients except honey in a small bowl (or Vita-Mix or blender canister), cover with plastic wrap or the blender lid, and allow mustard seeds to soak for at least 12 hours, up to 36 hours. After soaking time has elapsed, transfer the mixture to a blender canister and blend until as smooth as desired, retaining some texture if preferred. I pureed it extremly smoothly, and blended for at least 3-4 minutes. Add honey or other sweetener if desired and blend to incorporate. Add sweetener one tablespoon at a time until desired sweetness level is reached. (This was about 4 tablespoons, or just shy of 1/4 cup honey for me.) If mustard is too thick for your liking, add water a tablespoon at at time until it has thinned out. Transfer mustard to a small container and ideally, refrigerate before serving. Mustard will keep for many weeks in the refrigerator; use common sense.

Variations and suggestions:

You may wish to set half the mustard aside before adding the honey or other sweetener. Sweeten half with honey (or keep it plain/unsweetened), and with the other half, try: curry, paprika, garlic, onions, red pepper flakes, cayenne, chipotle, Mrs. Dash blends, ginger, cinnamon, coconut oil, coconut flakes, ketchup, bacon bits, lemon and dill, ranch dressing seasoning, buttermilk dressing seasoning. The sky is the limit; get creative.