I am on a condiment kick at the moment. Ketchup last week and this week honey dill mustard. Oh, the zip and zing a little mustard can add to a sandwich! My mouth waters just thinking about it! If you have a few minutes and a few simple ingredients, you can whip this mustard up in no time.
Because it is lacto-fermented, this treat for your taste buds will need to sit out at room temperature for a few days to allow the flavors to meld and the whey to do its work. Worth every waiting moment. Enjoy on sandwiches, grilled meats, and as a flavor enhancer for dressings and sauces. A little bit goes a long way!
- 1/2 cup mustard powder
- 3 tablespoons whey (OR whey from coconut milk kefir OR 2 tablespoons apple cider vinegar*)
- 2 tablespoons water (if using acv, use 3 tablespoons water)
- 3 tablespoons dried dill –OR– 5 tablespoons chopped fresh dill
- 3 to 5 tablespoons honey
- 1 teaspoon sea salt
Add ingredients to a bowl. Stir well. Pour mustard into a jar. Cover tightly and leave on the counter for three days before moving it to the refrigerator. Enjoy!
*If using apple cider vinegar, this will not be lacto-fermented. Leave it out at room temperature for a few hours or a day, then move it to the refrigerator.
This post is shared in Fight Back Friday, hosted by Food Renegade.
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