Tonight’s supper is a honey mustard chicken leg recipe that we love. It was supposed to be last night’s meal but when I went looking for the course mustard, we were out. It requires an overnight soak of the mustard seeds which was a sad moment for last night but the anticipation for tonight was awesome!
- 1/2 cup mustard seed
- 1/3 cup red wine vinegar
- 2 minced garlic cloves
- 2 tsp salt
- 3 TBSP honey
Soak seed in water overnight, drain the next day. In a blender combine half the seeds and everything else, blend. You may want to add the red wine vinegar a little at a time to get the consistency you want as the seeds retain some of the water they are soaked in. Stir in the remaining seeds and store in a jar in the fridge for up to 6 months.
You can blend more of the seed if you want an overall smoother end result. I use it on beef sandwiches and to cook with.
I have tried making just your basic yellow mustard but found it bitter and the ingredients on the bottle from the store are the same as I would use, so we do purchase that. I may keep looking for a recipe that works for me, or not. Amazingly enough there are limits to what we have time for.