Forgo those store-bought condiments and try your hand at making your own. In addition to tasting better, your sauces and spreads will also avoid those unnecessary added preservatives and “natural” flavors. This simple recipe (just three steps) for homemade mustard is a great place to startspread it on a sammie or to a steak for a delicious, guilt-free addition.
Ingredients (yield: 2 cups)
6 tablespoons whole yellow mustard seeds
cup white balsamic vinegar
cup white wine
2 tablespoons agave
teaspoon sea salt
teaspoon ground allspice
Soak mustard seeds in extremely hot water until cool to the touchabout one hour.
Rinse mustard seeds thoroughly, then strain. Combine all ingredients and blend well.
Store in a sealed container and refrigerate.
(*Note, mustard gets even better after 24 hours of refrigeration.)
Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com