Lemon Dill and Vermouth Mustard

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

As serious Do-It-Yourself-ers we make mustard along with many other food items.

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

Mustard is quite easy to make, so don't think otherwise. 

This particular mustard is great with chicken and fish. Add a touch of Lemon Dill and Vermouth Mustard to the next batch of 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! 

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

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 Vermouth and Dill Mustard. 

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.

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

Thanks for stopping by!

We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape. 

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.  

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.

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.

~~~~