Vinegar is part of the base, quality is key!
1 Cup ground yellow mustard seed
2/3 Cup Pour Olive Champagne Vinegar (or your Favorite Pour Olive flavor)
1/3 Cup Cloister Wild Flower Honey (omit or decrease if using a sweeter vinegar)
1 tsp. Sea Salt (try Tasty Flame Hickory Smoked Sea Salt)
- Combine all ingredients in a small sauce pan.
- Cook for 6 mins. over medium to medium-low heat
- Stir frequently until it thickens. Remove from heat and allow to cool. Store in container in cooler.
That’s it! So simple. Play around with it by adding other herbs and flavored salts. If you want a spicer mustard then refrigerate right after it cools. If you want it to mellow out a bit let it sit out, covered, for 1 to 2 more days.
Use this Mustard Masterpiece to make a great vinaigrette! The mustard will help in the emulsion of the oil and vinegar you choose to use.