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Recipe provided by Winter Rosebudd

Homemade mustard is so easy and so much more delicious than anything store bought. You can add different ingredients after soaking your seeds overnight and flavor it any way you want!

Note, the brown mustard seeds are quite a bit hotter than the yellow, so adjust according to your taste. I used equal parts in this recipe, along with a tablespoon of habanero oil, so this one packs a punch and that’s how we like it around here!

I recommend getting the best and freshest mustard seeds you can. They keep awhile, but lose potency after 4-6 months.

Calolea Habanero oil and Ale mustard

1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds.
3/4 cup Calolea White Balsamic Vinegar
1/4 cup ale (any brown beer will do)

Soak seeds in above ingredients in a covered bowl on the counter overnight. You should see that the seeds have absorbed all of the liquid and are nice and plump.

Put seed mixture in a food processor and add the following ingredients…

3 fresh cloves of garlic
1 tablespoon Calolea Habanero oil (or less if you prefer)
1 tablespoon salt

Blend until the seeds start to break up and get creamy. Adjust seasoning. If it seems dry, add more vinegar or beer to taste (or whatever you can think of!). Scoop into jars and stick it in the fridge and don’t even look at it for at least a couple days. You want the flavors to combine and it just gets better over time!

All I did was get some big fat Yukon Golds. Washed em, poked em with a fork. Make a thickish paste, I say about 4 Tbls of garlic oil to about 1 Tblsp each of big chunky course grey salt and fresh course ground pepper. You want to be able to rub the skin of the potatoes a bit with your hands. Roll the taters around in the bowl of delicious mud, rub and sand the skin with the chunky mixture and try to pack some of the mixture on them before setting them directly on the rack of a 400 degree oven. Bake 25-35 minutes depending on the size of your potatoes.