Paleo Homemade Mustard

Homemade condiments probably have to be the easiest thing to make. Whether mayo, mustard, ketchup, BBQ sauce, pesto, or salsa, store bought varieties simply do not do them justice. If you turn over any mainstream brand bottle, the list of ingredients is practically a paragraph long. Not only that, but the ingredients themselves are anything but real. That being said, replacing store bought condiments, with homemade versions, is very easy. Mayonnaise can be as simple as an egg and some mild oil such as unrefined grapeseed or sunflower. Ketchup and BBQ sauce truly need about half the added sugar, and double the spices that give it their distinct sweet and smokey flavors. Out of all the condiments filling your fridge, mustard has got to be the easiest. Not only that, but also the most versatile. Adding herbs, honey, spices, and different vinegars is all part of the fun, making the flavor ultimately up to you! My version is the most basic type of mustard, as I cannot have the listed "spices" on even the most wholesome of store bought brands. Though I did not add horseradish, this recipe has a distinct spiciness that I cannot fully explain. Yet don't be alarmed, it is not the type of hot that turns your mouth into one big numb fireball, leaving you clamoring for the milk, bread, or ice cubes. Instead, it is the kind that cleanses your sinuses and makes your eyes water like you just cut open a big onion. If you are not a fan of spicy things, simply going light on the mustard will add enough flavor to your dish, without compromising your tastebuds. However, if you are like my dad who is into wasabi, hot sauce, or pepper, then load on up, and enjoy the healthy cleansing effects as an added bonus ;).

Spicy Brown Mustard

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Ingredients

• 1 cup brown mustard seeds, whole
• 1 cup apple cider vinegar
• 6 tbsp water (this helps to dilute a bit of the tang)
• 1 tsp sea salt
• 1/2 tsp turmeric
• 3 tbsp maple syrup

Process

• Combine mustard seeds and vinegar in a bowl and let soak for 24 hours.
• Once soaked, place mustard seeds into a food processor.
• Add water, salt, and turmeric and blend until seeds have broken down and become "mustard" texture.
• If using, add maple syrup and continue processing until fully incorporated.
• Store in an airtight container in the fridge. 

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James 1:5 "If any of you lacks wisdom, you should ask God, who gives generously to all without finding fault, and it will be given to you."