- 1 Cup Rice Vinegar or Red Wine, Apple etc.
- 1/2 Cup Brown Mustard Seeds
- 1/4 to 1/2 Cup Maple Syrup or to taste (or other liquid sweetener of choice)
- 1/2 Cup Filtered Water
- 1 tsp Garlic Powder
- 1/2 tsp. Sea Salt
- In a glass bowl or jar, soak mustard seeds in the vinegar for 12 to 48 hours.
- Transfer the soaked seeds and vinegar to a food processor or blender.
- Add in the water, salt and garlic.
- Pulse until you have a thick paste, scraping down the sides of the bowl as needed.
- Drizzle in the Maple Syrup and blend again until mixed well.
- Test the sauce with a veggie stick or chip to test for sweetness.
- Transfer the dip to a glass jar for serving.
- Store refrigerated for up to 2 months.
- Serve at room temperature with veggies, pretzels or chips. Also great as a spread for wraps and tortillas.
The first time I made my own homemade batch of spicy mustard I was kinda amazed; first I was amazed at how easy it was, secondly, I fell in love with the bold taste of the brown mustard seeds. I’ve always been much more of a mustard girl than ketchup, whatever the dish. When I found out that I could mix up a specialized blend of my own mustard for just pennies I was more than thrilled. I’ve used the base for this dip over the past 2 years to make dressings, sauces, vinaigrettes. If you don’t have an Asian grocery where you live where you can purchase inexpensive mustard seeds you can purchase brown mustard seeds on-line. I’m sure the recipe would work fine with yellow mustard seeds as well, just wont be as strong.
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