Sweet & Spicy Mustard

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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
1 cup white balsamic vinegar
1/2 cup white wine
1 medium shallot
2 tablespoons agave
1/2 teaspoon sea salt
1/4 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.)

Nikki Bennett