Homemade Mustard

This recipe is inspired by David Lebovitz, a Paris transplant chef whom I absolutely adore. He made a homemade mustard based off of another homemade mustard recipe so I thought I’d give it a try.

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I’m sure by now, with my Lacto-Fermented Ketchup and Homemade Mayo, that it may have crossed your mind that I’m working on building up my collection of homemade condiments. And that would be correct. It’s just so easy to walk the two blocks to Safeway (the store I refer to as the glorified 7-11) and pick up a thing of whatever mustard I want. Problem is, I can’t track the ingredients – there’s gluten in some of the vinegars, random chemical fillers and is that plastic bottle really BPA-free? So, homemade mustard it is! Anyway, here’s a basic yellow. I can’t wait to grill up some brats on my BBQ and have some kraut and mustard!

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Homemade Mustard

  • 1/3 cup mustard seeds
  • 1/3 cup Chardonnay vinegar (or white wine vinegar)
  • 1/3 cup dry white wine
  • 1 tablespoon maple syrup
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • 1/8 tsp cayenne (can put more or less in, depending on how much heat you want)
  • 2-4 tablespoons warm water, if necessary
  1. In a stainless-steel bowl (anything else will stain, trust me), combine all ingredients, except water, and stir until blended.
  2. Set aside, covered with a towel, for two to three days.
  3. Blend in blender until smooth, adding a little bit of water if mustard is too thick.
  4. Stores in a glass jar in the fridge for up to 6 months (so mark the made date on the lid!)

Homemade Mayo

If I had known mayo was this easy to make, I would have stopped buying Best Foods/Hellman’s years ago. (And, no – I haven’t bought it for a few years anyway.) The flavor is a bit different than the conventional brands as mine was soy-free and the oils are different. But it’s creamier and nuttier.

My only tip for you – pour the oil very very very slowly. As in very very. A few drops at a time kind of very. This will allow the oil to be blended in completely and won’t break apart the fragments that give it that wonderful floral bouquet once it hits the tongue. Break them apart and… well, it’s nasty, bitter and you’ll want to dump it out.

On to the eggs – farm eggs are the best. Soy-free, organic and free-range. If your local farmer doesn’t wash the eggs first, make sure you do prior to cracking them – and really, this only needs to be done if your eggs have visible dirty spots on them. Which, at that point, if your eggs are crazy dirty, the farmer isn’t tending to his nesting boxes very well and you might want to find a new farmer.

So here’s my recipe. And my roomies had better watch out – I might be dumping their Best Foods/Hellman’s. But it’ll be doing them a favor. No more excess estrogen from the soybean oil and no more nasty fillers. Just good ol’ simple and real foods ingredients.

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Homemade Mayo

  • 2 egg yolks
  • 1 tbsp fresh lemon juice
  • ½ tsp sea salt
  • 1 tsp white vinegar
  • 1 tbsp dijon mustard
  • ½ cup macadamia nut oil or avocado oil (both cold-pressed and extra-virgin)
  • ½ cup extra virgin olive oil
  1. Whisk all the egg yolks, lemon juice, sea salt, vinegar and dijon mustard together until well blended.
  2. While continuing to mix (a hand blender, set on low works best), slowly drizzle the macadamia nut oil, a few drops at a time and blend until completely incorporated. Repeat until all oil is done.
  3. Next, add the olive oil, blending a few drops at a time, with a  hand whisk, until all incorporated.
  4. Stores in the fridge for up to 7 days.

Chipotle Salad Dressing

I love Chipotle. It’s where I go when I want a cheat day. And by “cheat day,” I mean that I have rice. Living life on the edge! This is basically what’s going through my head those days:

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So when I tried their new salad dressing, I was hooked. Except that it was a bit too sweet and a bit too salty for my taste. Also, they used adobo sauce – which sometimes contains gluten due to “natural flavors.” There was only one thing to be done. Make my own. So I did. And it’s fabulous and my new favorite. I really want to try it as a wings marinade next – tailgating season is right around the corner!

Chipotle Salad Dressing

  • ¼ cup Raw Honey
  • ½ cup Red Wine Vinegar
  • 1 tbsp Adobo Seasoning
  • 1 tbsp Dried Oregano
  • ¾ tsp Black Pepper
  • 1 1/3 cup Extra Virgin Olive Oil

Mix all ingredients in a blender or using a hand mixer, slowly drizzling in oil at the end. Or, do what I do and put everything in a mason jar, seal with a rubber-rimmed lid and shake it like crazy until the honey is dissolved. Note: Ingredients will separate between use and it can be stored in a sealed container for up to two weeks in the fridge.

 

Salmon Patties and Paleo Tartar Sauce

I was craving salmon the other day and since I’ve gone on this diet, my cravings have shifted – where I once craved chocolate, I still crave chocolate. Okay. Bad example. Where I once craved salt and vinegar potato chips for my salt intake, I now crave pistachios. The other thing I’ve started doing – listening to my cravings.  It’s my body’s way of telling me I need more of a mineral or vitamin. But, back to the salmon.

It’s possible that salmon just might be the best fish ever. And I’m not talking farmed salmon, I’m talking about wild-caught Pacific Northwest salmon. And if you’re looking for a quick and easy dinner on a hot night, this is perfect. (Such as tonight if you’re in NW Oregon.)

I used canned salmon. It’s quick, it’s cheap, and it’s there. A little note about the salmon, it’s canned in its skin and with bones. Simply remove the skin as you remove the salmon from the can. As for the bones, squish them and add them to the mix. They’ll fall apart quickly and are a great source of calcium. That and it’s kind of fun to feel the spine pop. Yes, I’m aware that’s gross. But it’s what you do.

The patties go together well enough. And toss in a few key ingredients and you’re there. Served on a bed of fresh greens and it’s a perfect hot night dinner item.

Enjoy!

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Salmon Patties

  • 1 15-oz can canned Pacific Northwest or Alaskan Wild Caught Salmon, drained
  • 2 Tbsp (to 1/4 cup) coconut flour
  • 2 eggs, slightly beaten
  • 2 ribs celery, diced
  • ½ red onion, diced
  • 1 Tbsp dill seed
  • ¾ tsp dried lemon peel (it was all I had around)
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • Coconut Oil (for the skillet)
  • Tartar Sauce (see below)
  • Butter lettuce or your favorite salad greens
  1. In a bowl, mix the salmon and the celery and onion.
  2. Add the spices and mix.
  3. Add the eggs and mix until blended.
  4. Add the coconut flour a little bit at a time, stirring until the mixture isn’t too moist or too dry. You should be able to form a ball and flatten it without it falling apart.
  5. Shape the mixture into patties – patties should be between 2 and 3″ wide and place in a skillet with 2 tbsp coconut oil over medium heat.
  6. Cook both sides until golden brown, roughly 3-5 minutes each. Put in an oven-safe container and keep in the oven to stay warm.
  7. Serve with tartar sauce or lemon juice and on a bed of butter lettuce (or greens of choice).

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Tartar  Sauce

  • 1 cup Homemade Mayo
  • 1-2 Tbsp honey
  • 1-2 Tbsp lemon juice
  • 3 raw and probiotic dill pickles, minced
  • ¼ tsp kosher salt
  • few cranks of the black pepper

Mix all ingredients and enjoy! You may have to play around a bit with the recipe to get your desired taste but, that’s the joy of homemade condiments! Serve atop your favorite fish.

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