Do-It-Yourself Homemade Mustard

If you have time and want to replenish your supply–because you see it getting low and you have time to kill–this would be an excellent recipe to try. The mustard will keep almost indefinitely in the refrigerator.

Step: 1

Blend water, mustard seeds, and mustard powder in a blender until seeds are coarsely ground; transfer to a non-reactive bowl, cover with plastic wrap, and let rest at room temperature until thickened, 4 hours to overnight.

Step: 2

Stir vinegar and salt into the mustard seed mixture.

Per Serving: 18 calories; protein 1g; carbohydrates 1.2g; fat 1.1g; sodium 120.9mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do more often .