Authors: Kresha Faber
The DIY Pantry (20 page)
HANDS-ON:
15 minutes
INACTIVE:
3 hours
INACTIVE:
3 hours
DIFFICULTY LEVEL:
∗∗
YIELD:
Serves 16; Makes 2 cups
COST PER SERVING:
$
CALORIES:
61
FAT:
1 g
PROTEIN:
1 g
SODIUM:
136 mg
FIBER:
0 g
CARBOHYDRATES:
12 g
SUGAR:
12 g
4 egg yolks
1
⁄
2
cup apple cider vinegar
1
⁄
2
teaspoon sea salt
⅔ cup honey
1
⁄
3
cup dry mustard powder
- Pour 2" of water into a large saucepan and bring to a boil.
- Meanwhile, whisk all ingredients in a stainless steel bowl. Reduce to a simmer and place the bowl over the boiling water bath. Cook for 8–10 minutes, whisking often.
- When the mustard is thick, pour into a pint-size Mason jar and cool at room temperature. Store in the refrigerator for up to 4 weeks.
Cranberries add a slight tartness to this recipe, which pairs nicely with the sweet taste of the traditional honey mustard. The beautiful red popping out throughout the condiment is another great touch, too. This recipe is perfect for any time you want to punch up a boring lunch, or create the ultimate post-Thanksgiving sandwich.
HANDS-ON:
10 minutes
INACTIVE:
2 days
INACTIVE:
2 days
DIFFICULTY LEVEL:
∗
YIELD:
Serves 16; Makes 2 cups
COST PER SERVING:
$
CALORIES:
37
FAT:
1 g
PROTEIN:
1 g
SODIUM:
75 mg
FIBER:
1 g
CARBOHYDRATES:
6 g
SUGAR:
5 g
1
⁄
2
cup whole mustard seeds
3
⁄
4
cup apple cider vinegar
3
⁄
4
cup fresh or thawed frozen cranberries
1
⁄
4
cup honey, more to taste
1
⁄
2
teaspoon sea salt
- In a glass jar or ceramic bowl, combine the mustard seeds and vinegar. Cover and soak for 48 hours at room temperature, adding additional vinegar as needed to maintain enough liquid to cover the seeds.
- When the seeds are a bit soft, pour the seeds and vinegar into a food processor or blender and process until the mixture takes on a slightly creamy consistency. Add cranberries, honey, and salt and blend again until smooth and creamy, 3–4 minutes. Add additional vinegar as needed. Keep in mind that it will thicken slightly while it stands.
- You may serve immediately, but like most homemade mustards, the flavor will improve and mellow slightly after about a week. Store in the refrigerator for up to 4 weeks.
The most traditional oil for this recipe is extra-virgin olive oil, whose rich flavor some people love and some find too strong. If you don’t love the vibrant flavor of olive oil, simply use a more mildly flavored oil, such as sunflower oil, which has a similar nutritional profile but has a much more neutral flavor. You can also use 1 whole egg in place of the 2 egg yolks for a more neutral flavor, but the final product won’t be quite as thick.
HANDS-ON:
10 minutes
INACTIVE:
none
INACTIVE:
10 minutes
DIFFICULTY LEVEL:
∗∗
YIELD:
Serves 6; Makes 1
1
⁄
2
cups
COST PER SERVING:
$
CALORIES:
338
FAT:
38 g
PROTEIN:
1 g
SODIUM:
201 mg
FIBER:
0 g
CARBOHYDRATES:
0 g
SUGAR:
0 g
2 egg yolks
3 tablespoons white wine vinegar
1
⁄
2
teaspoon sea salt
1
⁄
2
teaspoon Dijon-style mustard (optional)
1 cup extra-virgin olive or sunflower oil
- Combine the egg yolks, vinegar, sea salt, and mustard in a blender or food processor. Pulse a few times to mix well.
- With the motor running, drizzle in the oil as slowly as you possibly can. Ideally, it should take 4–5 minutes to pour in the entire cup of oil.
- Store mixture in an airtight container. The mayonnaise will keep in the refrigerator for 1–2 weeks.
Substitute part of the olive oil with different oils to try different flavors:
- Use walnut oil when you’re going to use the mayo for Waldorf salad.
- Use avocado oil when the mayo will be used in a BLT.
- Add gelatin to make fluffy mayonnaise. Stir
1
⁄
2
teaspoon of gelatin into 1 tablespoon cold water, then warm gently over low heat until dissolved, about 2 minutes. Pour the gelatin mixture into the mayo right before you add the oil. - Use expeller-pressed canola oil for a less full-flavored mayo that tastes like the kind from the store.
- Use a blend of ⅔ cup olive oil,
1
⁄
4
cup coconut oil (melted), and 2 tablespoons sesame oil for a yummy mayo for burgers.
Put the oil in a squeeze bottle to make it easy to drip the oil in without spilling or getting a tired arm.
