A must-have accompaniment for any summer barbecue, this recipe utilizes clean, organic ingredients as well as beneficial probiotic bacteria for healthy guts. This recipe also makes a great accent in salad dressings, marinades, and any other recipe that uses dijon mustard.
Ingredients
2 cups organic dry white wine
1 large onion, sliced
3 cloves garlic, minced
1 cup organic mustard powder
4 tablespoons raw honey or maple syrup
1 tablespoon avocado oil
2 teaspoon unrefined salt
3 tablespoons whey
In a small saucepan, combine wine, onion, and garlic and bring to a boil. Reduce the heat and simmer for 8 minutes. Remove the saucepan from the heat and strain the garlic and onion pieces through a fine mesh sieve and return the wine to the saucepan. Add the mustard powder and stir until smooth. Next, incorporate the honey, salt, and avocado oil into the wine mixture. The mustard may need to thicken to reach the correct consistency. If so, heat the mixture over medium-low heat until desired consistency has been achieved. Allow the mustard to come to room temperature. Stir in they whey and place the mustard in a pint-sized mason jar, leaving about an inch of headspace. Cover with a tight lid and allow it to sit a room temperature to ferment for 3 days. Store in the refrigerator. Lactofermented Dijon will last a couple months in cold storage.
