Roasted Beet Balsamic Mustard & Honey Chipotle Dippin' Mustard

Roasted Beet Balsamic Mustard


2 Tablespoons Yellow Mustard Seeds

2 Teaspoons Brown Mustard Seeds

2 Tablespoons plus 2 Teaspoons Balsamic Vinegar

2 Tablespoons plus 1 and 1/2 Teaspoons Water

1 Beet, cleaned, peeled, and cut into quarters

1 Tablespoon Olive Oil

1/2 Teaspoon Sea Salt

1/2 Teaspoon Ground Black Pepper

1/4 Teaspoon Brown Sugar

In a sterilized 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, balsamic vinegar, and water. Cover and allow to sit at room temperature for 2 days. 

Toss the beet quarters with the pepper, olive oil, and 1/4 teaspoon of the salt and roast at 375 degrees for 35 minutes on a baking sheet lined with tin foil. In a blender or food processor, blend one of the beet quarters with the mustard, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.

Use within 1 month. Makes about 4 Ounces (1/2 Cup) mustard.

Honey Chipotle Dippin' Mustard


2 Tablespoons plus 1 Teaspoon Honey

2 Teaspoons water

2 Tablespoons Plus 1 Teaspoon Cider Vinegar

1 Teaspoon Minced Canned Chipotle Peppers

1/4 Teaspoon of Sauce from the Can of Chipotle Peppers

1 and 1/2 Teaspoons Corn Starch

1/4 Teaspoon Salt

Mix together the mustard powder, cider vinegar, honey, and water. Cover, shake, and refrigerate for 1-2 days. In a blender or food processor, blend together the mustard mixture, chipotle peppers, and the bit of sauce from the can until completely smooth.

In the top of a double boiler over simmering water, whisk together the mustard mixture, egg, corn starch, and salt. Continue cooking and whisking for 4 minutes. Then remove the pan from heat and allow to cool to room temperature. Empty the mustard into a sterilized container, seal it, and keep refrigerated. Use within 1 month.

Makes about 6 Ounces (3/4 Cup) mustard.