Handcrafted condiments are a serious level up from store-bought renditions that are far less tasty, and are full of highly-processed ingredients like preservatives, food dyes, artificial flavors, and high fructose corn syrup. When I first started making my own mustards many years ago, I was delighted by how simple and truly delicious it was to whip this flavorful condiment at home. I haven’t bought mustard since!
Dill (Anethum graveolens) adds an interesting depth of flavor, reminiscent of anise and celery. It also improves the health benefits of this mustard. Dill seed is rich in antioxidants. It promotes digestion and helps ease stomachache. It is said to help boost the milk supply of lactating mothers.
To make dill mustard, you will need:
- Brown mustard seeds
- Yellow mustard seeds
- Apple cider vinegar
- 2 Tbsp dill seeds
- 1 Tbsp panela (sub brown sugar)
- 1/2 tsp salt
I was making jars of my handcrafted honey mustard to order for awhile so I got in the habit of soaking a big jar of mustard seed blend at a time to have on hand whenever I needed it. I whipped up this quick & easy mustard with my pre-soaked blend.
To make the soaked mustard base, I add 2 parts yellow mustard seed and 1 part brown mustard seeds to a big jar. Then pour in enough vinegar to cover the seeds by about 2 inches. Let the seeds soak, adding vinegar as needed to keep them fully submerged. I keep this jar at room temperature in my kitchen and just take out enough to make a jar of mustard, as needed.
Let the mustard seeds soak 3 days or more, then scoop out 1/2 cup of the soaked seed mix. Add it to a jar with the dill seeds and 1/4 cup vinegar. Soak for one day.
Pour the soaked seed mixture, sugar, and salt into a blender and whir it all up. I like to mix it enough to make it smooth, but leave some texture to it.
Enjoy your homemade mustard spread on sandwiches (my personal favorite), or with chicken, veggies, or homemade fries. It’s also a tasty addition to salad dressings, sauces, marinades, and more.