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1 cup whole yellow mustard seeds
1/4 cup dry mustard powder
1 cup coarsely chopped dried apricots
4 level tsp dried Norfolk lavender (or to taste)
1 cup warm water
1-1/4 cider vinegar
1-1/2 Tb salt
3 tsp sugar
Mix together mustard powder, mustard seed, lavender, apricots, water and vinegar
and sugar in non-metal bowl. Cover and let sit overnight or at least 4 hours.
Transfer mixture to food processor or blender and add salt. Process until mustard
seeds begin to break down and mustard is spreadable.
Store in tightly sealed jars in refrigerator for up to one month (can be frozen).
Note: For herb variation you can add half a cup of fresh chopped herbs such as
chives, parsley, dill, mint or a combination of a half of all or any of these, or 1 Tb of
chopped fresh rosemary, before processing.
Purple Daze Lavender & Apricot Mustard
Garnish
Recipe by:
Purple Daze Lavender Farm