Yellow Mustard

This recipe fits into the Autoimmune Paleo (AIP) Protocol under reintroduction stage 1, 2 or 4 depending which version of paprika you choose to add.

You can find a recipe to an AIP compliant Faux Paprika HERE

Check out the video tutorial HERE

Suggested Equipment:

• Saucepan

• Hotplate or stove

• Whisk

• Digital scale

• Measuring spoon

• Mason jar

Ingredients:

110 g Mustard Powder

250 g Water

140 g White Balsamic Vinegar, White Wine Vinegar, Apple Cider Vinegar or White Distilled Vinegar, see notes

0-75 g Honey

1 clove Garlic, whole

1 tsp Turmeric

1 tsp Paprika

½ tsp Salt

Black pepper, to taste

1-2 TBSP Whey, sauerkraut brine or plain unflavored kombucha, optional

Instructions:

1. Sterilize a mason jar. I like to fill the jar with boiling water from the kettle & by the time it cools down it will be sterile enough

2. Whisk the mustard powder & water in a saucepan until smooth & lump free

3. Add the rest of the ingredients & cook over medium for up to 30 minutes. The longer you cook it the thicker it will be so if it ends up too thick now you can thin it out later

4. Remove & discard the garlic cloves. Give the mustard a good whisking

5. Pour the mustard into the sterile mason jar & allow it to cool to room temperature

6. If you are wanting to culture your mustard add your starter culture once the mustard is cooled. Allow the mustard to sit covered on the counter for 6-24 hours. The longer you let it go, the more sour things will become

   Decide if you like the consistency of the mustard. If it is too thick you can add 1 tsp of vinegar at a time until it reaches your desired consitency

7. Place in the refrigerator & allow it to sit for at least 2-3 days. If you find that the mustard is too sharp & hot just let it sit longer to allow the flavors to mellow out.

Yield & Storage:

• This recipe makes 1 pint, it doubles quite nicely

• Shelf life is up to 6 months when stored in the refrigerator

Notes & Substitutions:

• You could omit the vinegar & use 1 part white wine mixed with 3 parts water

• Since the amount of honey is customizable use as much or as little as you desire. My house like to include at least 75 grams in a double batch. Anything more & the honey starts to come thorough, anything less & I find the mustard to be a little too sharp

• If you find the mustard to be too spicy or sharp after 2-3 days just leave it longer to mellow & even out. It is normal for this to happen. I once had a batch of mustard take about a week to mellow out to a flavor I enjoyed.

• Feel free to add additional seasonings & spices. Use this as a base recipe & make a mustard tailored to your families preferences