Skip to main content

#SundaySupper: Homemade Fennel-Maple Mustard {Unprocessed}




When DB, AKA the Foodie Stuntman who blogs at Crazy Foodie Stunts, announced the theme for this week's #SundaySupper, I was inspired. I had already taken a modified pledge for October #Unprocessed, so this wasn't a stretch. But I wanted to try something completely new to me. So, I decided to make my own mustard.

We have made Homemade Mayonnaise and Homemade Ketchup. I figured it was about time to tackle Homemade Mustard. Here goes...

One note: I initially thought this would be an herb-heavy mustard. But as I was blending it, I opted to add in just maple syrup and fennel seeds. It's still a pretty strong blend. I will have to try to make it less pungent next time. So, this is exactly what I did. Cooks and eaters beware; it's potent stuff.

Ingredients
  • 2/3 C brown mustard seeds
  • 1/2 C organic apple cider vinegar
  • 2/3 C water
  • 1 t fennel seeds
  • 1/2 t ground turmeric
  • 1/2 t red chili flakes
  • 1 T sea salt
  • 2 T organic maple syrup

Procedure
Mix apple cider vinegar with water and add mustard seeds. Leave to soak for 3 days.


Add mustard mix to a blender. Add in the rest of the ingredients,


Pulse and blend until you get the consistency that you want. If you think it’s too thick, add water a tablespoon at a time and continue to blend until you get it smooth.


 Spoon into jars. Cover. Store in the refrigerator.


Here's what the rest of the #SundaySupper crew whipped up for this #Unprocessed week...

Alluring Appetizers and Stunning Sides
Enticing Entreés
Decadent Desserts

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments

  1. Potent mustard sounds good to me. A little will go a long way. I'll have to try this one.

    ReplyDelete
    Replies
    1. That is true, but this almost had that pungent wasabi quality. A very little bit would go a long, long way!

      Delete
  2. Ooh, I love mustard but didn't know it was so easy to make. This sounds fab!

    ReplyDelete
    Replies
    1. I was surprised, too. I will definitely be making it again.

      Delete
  3. You know, when I was a kid, I hated mustard. Now I can't get enough of it! Great recipe!

    ReplyDelete
    Replies
    1. Thanks. I was surprised at how easy is was to make.

      Delete
  4. I'd never thought about making my own mustard, but yours looks to die for! What a great recipe!

    ReplyDelete
  5. Yep. I agree with the addition of the maple to balance out the flavors. I've never made my own mustard so now I'll have to try.

    ReplyDelete
    Replies
    1. You definitely should, DB. I am wondering about my using brown mustard seeds instead of yellow. Maybe the yellow is more mellow. I'll have to test it out.

      Delete
  6. I was gifted with some homemade mustard and it tasted amazing! I've always wanted to make it and now I have a terrific recipe to try!

    ReplyDelete
  7. Nothing wrong with these flavours!! May have to try it for Christmas!

    ReplyDelete
  8. How fun! I will have to try this - I bet the maple syrup adds a nice layer of sweetness to the mustard.

    ReplyDelete
  9. Tumeric tempered with maple syrup looks to be a mighty blend indeed! Mustard - whether its Dijon or Asian or Camilla's special creation is a welcome topping to any potato in the Ninja kitchen =)

    ReplyDelete
  10. Awesome! I'll have to try this. Soaking for THREE days! I'll need to plan ahead!

    ReplyDelete
  11. I love mustard but have never made my own. Guess I need to change that. Thanks for showing me how.
    Renee - Kudos Kitchen

    ReplyDelete
  12. I love making my own dips, and this combo sounds perfect!

    ReplyDelete
  13. YUM!! I love all things mustard! I have got to give your version a try!!

    ReplyDelete
  14. hoho--homeade mustard sounds like such a blast! Love the idea--so inspired ;)

    ReplyDelete
  15. Interesting combination of flavors. I bet this would be great on pork!

    ReplyDelete
    Replies
    1. I bet it would be good on pork. We ate it with sausages. But pork sounds great. Thanks for the suggestion.

      Delete
  16. Like you, I've made both mayo and ketchup, and I've had mustard on my list forever! Thanks for a great recipe - pinning this one to make it soon!!

    ReplyDelete
    Replies
    1. Great, Susan. Would love to hear how it goes for you.

      Delete
  17. This mustard sauce would be so good with Cindy's chicken bites! Great recipe!

    ReplyDelete
  18. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t