Lemon Dill and Vermouth Mustard

Are you a mustard fan? I hope you are because mustard is the one ingredient in cooking that can take a dish from humble to company-worthy. Which is why you should give this Lemon Dill and Vermouth Mustard a try, you won't be sorry! 

As serious Do-It-Yourself-ers we often make our own mustard, as part of filling the pantry. 

You will find a few mustard recipes here at Scratch Made Food! & DIY Homemade Household, and there is a good reason for that! Commercially prepared specialty mustard like this recipe for Lemon Dill and Vermouth Mustard are often quite expensive. Being able to make it yourself is not only frugal but enjoyable as well. Homemade mustard is fairly easy to make, can include any favorite spice or essence and it makes a great gift for friends or even just because you like your neighbor...

Making mustard is easy, so don't let over think get in the way! 

This particular mustard is great with chicken and fish. Add a touch of Lemon Dill and Vermouth Mustard to your favorite tartar sauce the next time you serve pan-fried or deep-fried fish. Stir a spoonful into the pan drippings when frying chicken for a flavorful pan sauce to serve over your chicken, and of course, it is delicious on a sandwich of just about any variety with the exception of a PB&J! 

Lemon Vermouth and Dill Mustard. 

So, what are you waiting for, get some mustard seeds soaking...

Since that is how making mustard starts, a bit of soaking, then the next day a bit of blending. And from there a bit of a rest in a cool dark area, is all it takes. If you have a root cellar great, if not the bottom shelf in the fridge (way in the back, out of the way) also works. But one thing is for certain, once you start making and enjoying homemade mustard, you won't want to stop! And just like with our recipe for Maple Orange Sherry Wine Mustard, the beauty is in the flavor!

Ingredients needed for this recipe:

• white/yellow mustard seeds
• Vermouth
• sugar
• salt
• lemon juice
• dill weed

You will also need the following:

• food processor
• measuring spoons
• liquid measuring cup
• storage jar or container 

Now we are ready to begin!

Lemon Dill and Vermouth Mustard

by the seat of my pants!

6T white/yellow mustard seeds

2/3 c vermouth

Pour vermouth over seeds, let them get to know each other, overnight.

The next day:

Place seeds and any remaining vermouth into the processor, then add:

1 T dry mustard

2 T sugar

1/4 t salt

juice of 1/2 lemon, strained

1/4 c vermouth

1/4 c water
1 T dill weed

Process, this takes a while, the mixture is smaller in volume. Add 1/4 c water, continue to process.

When desired consistency is achieved, add the dill weed.

Pulse 2 or 3 times to mix dill weed into the mustard mixture. 

Scrape the mustard into a storage jar for aging. Begin taste testing in 1 to 2 weeks, when it tastes mellowed (no "bite" on your tongue) begin using and enjoying!

Storage options for Lemon Dill and Vermouth Mustard. Store tightly covered in the refrigerator until gone. I have never had a jar of mustard go bad. I do not recommend freezing this recipe, there is no need.

UPDATE:  For your convenience, a "copy and paste" version of Lemon Dill and Vermouth Mustard has been included below. 

You might also enjoy: 

Maker's Mark Honey Mustard. 

#HomemadeGroceryStoreRecipe!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Lemon Dill and Vermouth Mustard

by the seat of my pants!

6T white/yellow mustard seeds

2/3 c vermouth

Pour vermouth over seeds, let them get to know each other, overnight.

The next day:

Place seeds and any remaining vermouth into the processor, then add:

1 T dry mustard

2 T sugar

1/4 t salt

juice of 1/2 lemon, strained

1/4 c vermouth

1/4 c water
1 T dill weed

Process, this takes a while, the mixture is smaller in volume. Add 1/4 c water, continue to process.

When desired consistency is achieved, add the dill weed.

Pulse 2 or 3 times to mix dill weed into the mustard mixture. 

Scrape the mustard into a storage jar for aging. Begin taste testing in 1 to 2 weeks, when it tastes mellowed (no "bite" on your tongue) begin using and enjoying!

Storage options for Lemon Dill and Vermouth Mustard. Store tightly covered in the refrigerator until gone. I have never had a jar of mustard go bad. I do not recommend freezing this recipe, there is no need.

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