Curried Sriracha Mustard
Prep time
Total time
Yield: ¾ cup (6 ounces) Recipe tips: The mustard will be wildly hot when first mixed and mellows with age. Refrigeration stops the mellowing. Place the mustard in a tightly sealed jar and give it at least 5 days on the counter. Try it daily.
Put the mustard in the refrigerator when it reaches the desired heat. When preparing the recipes, the mustards will be a bit thick, it’s what I prefer. If you find you want it thinner, add a smidgen of liquid until you get your desired consistency.
Put the mustard in the refrigerator when it reaches the desired heat. When preparing the recipes, the mustards will be a bit thick, it’s what I prefer. If you find you want it thinner, add a smidgen of liquid until you get your desired consistency.
: phoebe's pure food
: condiment
Ingredients
- ½ cup ground dry mustard
- 3 Tablespoons water
- 2 Tablespoon freshly squeezed lime juice
- 2 teaspoons honey, maple syrup or raw and organic agave
- 1 teaspoon Sriracha sauce
- ¼ teaspoon curry powder
- ¼ teaspoon sea salt
Instructions
- Mix the ingredients until smooth.
- Store on the counter (not refrigerator) in a sterilized glass jar for at least 1-2 weeks.
- The mustard with be wildly hot when first mixed and mellows with age. Refrigeration stops the mellowing. Only put into the fridge when you get the desired heat and flavor. After the first 1 week try it daily, until you get the desired flavor, then refrigerate.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/homemade-mustard-recipes/