Adante Spicy Yellow Mustard
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Mustard is one of my hubby's favorite condiments...and it's one of my favorite things to make! I've been making it for about five years now. In fact, I remember a lightbulb going off when I learned it was something I could make! Check out my first mustard making post here. Obviously, my ingredients and method has changed slightly, but one thing I love about mustard making is that it's so forgiving!
- To make this batch, I dumped a jar of Adante yellow mustard seeds in a Weck jar (I am loving these & am planning a jar review soon)! I had a tiny bit of brown mustard seeds left so I threw those in too. They are SO much spicier than yellow mustard seeds. I let them sit in the jaw with apple cider vinegar for about 8 weeks. This is part of the forgiveness of mustard I was referring too. I let it sit for a few days before making and also a few months. With this one, my goal was actually to make it sooner, but I couldn't find it in the fridge...I knew it was in there, somewhere! Anyways, when I finally found the jar, I made it!
- Then, I blended it up really well.
- I gave it a few taste tests (yes, I get a new spoon each time -- if you've ever seen my silverware drawer empty, you know this is true lol). I may add a little more salt or honey depending on what I'm looking for, but this batch was pretty on point! I washed the jar it was in from the fridge and put it back in the fridge for my hubby to enjoy. I really like dipping sausages in my homemade mustard, it's delicious!
Have you ever made your own mustard? Did you even know you could?! Oh, and if you're wondering, mustard is on @sknorton's low oxalate list. If you want more like this in real time, follow me on Instagram @satiatedblonde! As always, #GetSatiated.