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Monterey Bay Spice Company

Bulk Herbs & Spices

[ Recipe: Jamaican Jerk Potato Salad ] ~ from Monterey Bay Spice Co
herbal honey mustard

This mustard needs to be made ahead of time to allow the flavor to mellow. After that, it'll last for months in the refrigerator. Use on grilled potatoes, chicken or fish and, of course, sandwiches.

½ cup yellow mustard seeds
2 tablespoons yellow mustard powder
¾ cup water
¾ cup white wine vinegar
2 tablespoons honey
1 tablespoon Turbinado sugar
2 teaspoons sea salt
1 ½ teaspoons cracked black pepper
½ tablespoon dried thyme
½ tablespoon lemon balm
½ tablespoon dried rosemary
½2 tablespoon dried basil

Grind the mustard seeds in a spice grinder until coarsely ground. Combine the ground mustard seed and dry mustard in a bowl and cover with the water; stir to blend. Cover and let the mixture stand at room temperature for 4 hours, stirring occasionally. Transfer the mixture to a food processor, add remaining ingredients and blend until mixture is a smooth, spreadable paste. (Add a bit more water, if mixture is too thick.) Transfer into a clean jar with a lid, cover and store at room temperature up to 2 weeks. The longer it stands, the milder the mustard will be.













Discover more The Thrill of The Grill - Recipes
in the archived edition of our June 2013 email
Or get more recipe ideas and inspiration from our Pinterest Board - [ The Thrill of The Grill ]

from Monterey Bay Spice Company ~ Recipe Archive

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