We are a family of condiment lovers. It's a little crazy, but the joke around our house is that food is just an excuse to enjoy condiments. We love them all. Ranch, mustard, ketchup, barbecue, Italian dressing, aioli, tartar sauce.....they all have a place of honor on our plates.
I've been slowly trying to replace some of our favorites with homemade versions or at least a healthier, organic version. Sometimes this is easy, but other times not so much. I have a favorite raspberry mustard sauce that I love to dip pretzels in or use on sandwiches. It's sweet and spicy and so amazingly delicious, but some of the ingredients were questionable and the price was way out there.
Thinking about that raspberry mustard got me searching the internet for possible recipes and while in cyber land I hit on a whole world of mustard recipes. Honey, brown, beer, yellow, spicy. It was a whole new world of homemade condiments! I never though I'd become such a mustard enthusiast, but I now I'm obsessed with trying different mustard recipes.
There have been some epic fails, but there has also been some delicious successes. This was an early favorite and tastes great on a roast beef sandwich. Yum!
Oh...and if you are wanting raspberry mustard too, I'll have that recipe here soon.
Spicy Brown Mustard
1 cup white wine vinegar
3/4 cup brown mustard seeds (where to buy)
2 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Place mustard seeds and vinegar in a bowl. Cover and let sit for a day.
Add seed and vinegar mixture to a blender. Add remaining ingredients. Puree until as smooth as you would like it, adding a little water to thin out if necessary.
Store in refrigerator.
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Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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