Dijon dressing & hot mustard

Dijon dressing

Yields 1 ½ cups

½ cup olive oil

½ cup apple cider vinegar or lemon juice

¼ cup of water (purified preferred)

3 tablespoons of Dijon mustard (2 tablespoons of homemade hot mustard)

6 tablespoons of maple syrup

2 tablespoons of minced sweet onion

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon fresh ground pepper

Combine all the ingredients in a bowl and whisk.

Store in a sealed glass container in the refrigerator – the dressing will keep for one week.

Shake well before serving – it is best to serve at room temperature or slightly chilled.

Yields 2 cups

1 cup mustard seeds

½ cup apple cider vinegar

¼ cup honey (use another liquid sweetener – such as coconut nectar if you choose not to use animal products)

1 teaspoon salt

Soak mustard seeds in purified water overnight or for 8 to 12 hours.

Rinse mustard seeds.

Combine all the ingredients in a high-speed blender and blend until smooth.

Store in a sealed glass jar in the refrigerator. The mustard will keep for three months.

Rayne Kuntz