Herb Tomato Mustard
Comments: A mild pinkish mustard that gives color to any mayonnaise and salad dressing.
This mustard is excellent mixed to some mayonnaise and served as a dip along mixed raw vegetables pieces
Servings: Approximately 3/4 cup [190 mL]
IngredientsPreparation
  • 1/3 cup [80 mL] whole yellow mustard seeds, finely ground
  • 1/4 cup [60 mL] red wine vinegar
  • 2 tablespoons [30 mL] water
  • 1 tablespoon [15 mL] olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon [5 mL] basil
  • 1 teaspoon [5 mL] oregano
  • 1 teaspoon [5 mL] chervil
  • 1 small tomato, peeled, seeded and finely chopped ]approximately 1/2 cup - 125 mL]
  • 1 teaspoon [5 mL] salt
  • 1/2 teaspoon [2.5 mL] black peper
  • Mix together all ingredients into a blender until quite creamy and really well blended, scraping sides of bowl.
  • Transfer mustard into a really clean dry jar or bowl.
  • Tightly close.
  • Refrigerate mustard for 2 weeks before using..