Just in time for 4th of July cook-outs we have this recipe for you developed and photographed by our friend, Sarah from New Wave Domesticity. Sarah has been cooking up some delicious things with our Herb Blends and Three Bird Vinegar line. This recipe for canning your own Herbs de Provence Mustard is a awesome way to put a personal spin on your grilling parties - and as a special treat you can send your guests home with some of your own homemade mustard blend!
This Herbs de Provence Mustard is a nice change from the more common spicy and sweet mustards. The Herbs de Provence adds a subtle earthy blend to the mustard and rounds it out nicely. It would be great on burgers, sausages and sandwiches of all kinds. This mustard would also work good as a marinade or sauce for meats.
In case you aren't familiar with the Herbs de Provence blend - the mixture came out of Provence, France and was popularized in the U.S. in the 1970's. In France this driend herb blend is on every dinner table and used with every meal. The mixture can vary a bit, but usually has the main herbs of rosemary, basil, fennel and thyme. Our blend contains basil, rosemary, thyme, parsley, marjoram, lavender and tarragon.
You can get the Herbs de Provence Vinegar and Dried Herb Blend that we make from us at The Herbary, at a Farmers Market or on our online shop. If you make this let us know how you use it. Thanks to Sarah for the inspired recipe!
This Herbs de Provence Mustard is a nice change from the more common spicy and sweet mustards. The Herbs de Provence adds a subtle earthy blend to the mustard and rounds it out nicely. It would be great on burgers, sausages and sandwiches of all kinds. This mustard would also work good as a marinade or sauce for meats.
In case you aren't familiar with the Herbs de Provence blend - the mixture came out of Provence, France and was popularized in the U.S. in the 1970's. In France this driend herb blend is on every dinner table and used with every meal. The mixture can vary a bit, but usually has the main herbs of rosemary, basil, fennel and thyme. Our blend contains basil, rosemary, thyme, parsley, marjoram, lavender and tarragon.
You can get the Herbs de Provence Vinegar and Dried Herb Blend that we make from us at The Herbary, at a Farmers Market or on our online shop. If you make this let us know how you use it. Thanks to Sarah for the inspired recipe!
 |  |
Herbs de Provence Mustard
makes 1 1/4 pints
1/4 mustard seeds
2/3 cup Three Bird Herbs de Provence Vinegar
2 cups mustard powder
1 cup light brown sugar
1 teaspoon salt
3 tablespoons of dried herbs de provence
1/3 cup + 1 tablespoons virgin olive oil
1/3 cup water (optional)
The night before, put the mustard seeds and Herbs de Provence Vinegar in a bowl or jar and allow them to soak overnight.
The next day, combine mustard seeds, mustard powder, brown sugar, salt, and dried herbs in food processor or blender. Blend until smooth. Slowly add your oil as it continues to blend. This will create a very thick mustard, so you can add a bit of water to get a thinner consistency if you prefer.
Ladle into sterilized jars and process in a hot water bath for 10 minutes. Alternatively, you can put it right into an airtight container & store in the fridge for up to 2 months.
makes 1 1/4 pints
1/4 mustard seeds
2/3 cup Three Bird Herbs de Provence Vinegar
2 cups mustard powder
1 cup light brown sugar
1 teaspoon salt
3 tablespoons of dried herbs de provence
1/3 cup + 1 tablespoons virgin olive oil
1/3 cup water (optional)
The night before, put the mustard seeds and Herbs de Provence Vinegar in a bowl or jar and allow them to soak overnight.
The next day, combine mustard seeds, mustard powder, brown sugar, salt, and dried herbs in food processor or blender. Blend until smooth. Slowly add your oil as it continues to blend. This will create a very thick mustard, so you can add a bit of water to get a thinner consistency if you prefer.
Ladle into sterilized jars and process in a hot water bath for 10 minutes. Alternatively, you can put it right into an airtight container & store in the fridge for up to 2 months.
RSS Feed
