This homemade mustard recipe prepared with basil and shallots will turn an ordinary sandwich into a feast. This basil shallot mustard is not too difficult to prepare and it will keep in the refrigerator for up to 3 months so you can reap the benefits of this tasty treat for a long time.
So the first time we decided to give this a try, we were looking for something a little different to spice up our lunch. I remembered seeing this on the Basil Basics, and so we decided to give it a try. This does take a little time to create, but it is worth the effort.
- 2/3 cup apple juice
- 2/3 cup red wine vinegar
- 1/2 cup dry mustard powder
- 1/3 cup water
- 1/4 cup light mustard seeds
- 3 Tablespoons fresh basil, chopped
- 2 Tablespoons minced shallots
- 2 Tablespoons packed light brown sugar
- 1 teaspoon salt
- 1/4 teaspoon ground allspice
Combine the apple juice, vinegar, dry mustard powder, water and mustard seeds in a mixing bowl. Stir to combine. Cover the bowl with plastic wrap and let stand for 4 to 6 hours, sitrring occasionally.
Transfer the mixture to a food processor and pulse until the mustard seeds are coarsely ground.
Prepare a double boiler and bring the water to a simmer. Cook the mixture in a double boiler over the simmering water. Add the basil, shallots, brown sugar, salt and allspice. Cook for 20 to 25 minutes, stirring often. The mixture will thicken as it cooks.
Pour the mustard in a clean, airtight container and seal. Refrigerate for up to 3 months. Allow the mustard to sit for 3 days before using to give the flavors time to blend together.
* If you do not have a double boiler, just bring a couple of inches of water to a simmer in a medium pot. Place the mixture into a metal or glass bowl that can rest on top of the pot without touching the water below.
Sauce & Marinade
Here are a few more sauce and marinade recipes to consider.
Dried Herb Recipes
If you are looking for something to spice up your meals, you might want to give these dried herb mixes a try.
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