Due to a blistering heat wave, rolling electricity blackouts, and smoke-filled skies from fires here in Northern California, my recipe for today had to be ditched until next week. I’m determined to see this through…
Did you know the Vikings used a variety of wild plants and herbs to season their foods? They had dill, mint, thyme, caraway, juniper, wild garlic, horseradish, and mustard seed. There are a host of others (especially spices which they used in trading), but I wanted to highlight the mustard seed for today. It's one of my favorite condiments.
I love experimenting with different mustards—from onion, garlic, horseradish, dill, blue cheese (simply delicious), and the classic spicy mustard.
The recipe below is one I've made for gifts during the holidays. As always, feel free to tweak the recipe to suit your taste.
I do believe the Vikings would approve of this unique condiment.
1-cup brown mustard seeds
½ cup yellow mustard seeds
1-cup chardonnay wine
1-cup white wine vinegar
¼-cup extra-virgin olive oil
2 tablespoons dry mustard
1-tablespoon sea salt
1 ½-teaspoon red pepper flakes (optional)
1/2 teaspoon ground black pepper
Place all ingredients into a medium-sized bowl. Stir well. Cover and set aside on counter for 24 hours. During that time, stir a couple times.
After 24 hours, transfer contents to a food processor and puree until creamy. From there, place in small jars or one large jar. Seal and refrigerate.
Makes approximately 3 cups