By Cat, Oct 2007 (posted as a separate recipe Nov 2017) (Photo, right, from Wikimedia Commons)
I originally came up with this recipe when I moved back home to Bigfork MT, and our local grocer did not have a Whole Grain Mustard spread – the closest I could get was Dijon. So I made this for a new recipe I wanted to try: Pan-Roasted Chicken with Beer and Grainy Mustard Sauce.
This spread is easy to make. Be sure to use raw, local honey as it provides many health benefits not provided by national honey brands, such as relief from seasonal pollen allergies, not to mention its wonderful flavor. This version only makes a tiny amount (1 Tbsp.); you can double or triple it for more, but I don’t recommended enlarging the recipe to fill a half-pint or larger jar, as the fresher the ingredients, the better.
See also: 1. Sides & Condiments Spread; 2. Misc. & Information Menu;
Cat’s Whole Grain Mustard Spread
Makes about 1 Tbsp. (The version on the Pan-Roasted Chicken with Beer and Grainy Mustard Sauce recipe page only makes ½ Tbsp)
- 2 tsp yellow mustard seeds
- 2 small cloves garlic, minced to yield ¼ tsp
- ¼ tsp unrefined sea salt
- ½ tsp raw local honey
Crack the mustard seeds with mortar and pestle. Mince garlic, sprinkle with salt, then mash to a paste with side of knife blade. Combine garlic pulp with cracked mustard and honey, stirring to combine.