SO. I’d stocked up on all kinds of mustard seeds and mustard powder, and had made a pretty nice – if a little bit, ermmm, zesty – ginger curry mustard, but there were still all these bags o’ seeds in the cupboard – let me tell, 4 pounds of assorted mustard fixin’s takes up a fair amount of space.
What to do?
Well, I’d come across a recipe for a honey mustard sauce/dressing that looked interesting, I’d just need to tweak a bit…
•1/2 cup basic yellow mustard
•1 tbsp crushed brown mustard seed
•1 tbsp crushed yellow mustard seed
•1 teaspoon garlic powder
•1 tsp seasoned salt
•1 tsp celery salt
•2 tsp sugar
•2 tbsp cider vinegar
•1 tbsp lemon juice
Honey Mustard:•1-1/2 cup mayonnaise
•1/2 cup coarse mustard
•1/2 cup honey
First, make the basic mustard. I wanted the finished product to be milder than the ginger curry mustard, so I first brought the vinegar and water to a boil before stirring in the mustard powder, sugar, and salt until the mixture is well blended and smooth. Using boiling liquids also seems to have given me a slightly thicker mustard, which was also nice.
Set this aside for at least an hour so that the flavors and combine, and so that the mustard seeds can absorb any extra liquid.
Finally, the Honey Mustard. I found the original recipe with help from da Google, of course, and it claimed to be THE recipe for the salad dressing from that down-under steakhouse place, and thought it looked worth a try.
It was, and the recipe is simplicity itself: simply stir the three ingredients together and stash in the fridge until needed.
Note: if you want to make it exactly as the recipe on da Google said to, use Grey Poupon mustard instead of making your own, either way, you’ll have a pretty darned nice salad dressing and or dipping sauce.
And, I had honey mustard left over.
What to do?