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Have you ever wanted to try making your own mustard? Do you love trying all those fancy flavors in the specialty shops? Now you can make your own. The possibilities are endless, but this blend of yellow and brown mustard seeds with garlic, a pinch of turmeric for color, honey for sweetness, cider vinegar for kick and paprika for flavor and color gives you the perfect head start. Pick your favorite vinegar and exercise a little patience. You will be rewarded, deliciously. SALT FREE!

Use as a seasoning for southern style fried chicken or fish. Simple sprinkle on the meat or fish before dredging in flour and frying.

Try GOLD in your next batch of home-made mac-n-cheese.

Add to honey and orange juice for a fantastic glaze for carrots, sweet potatoes, beets, and more veggies.

Lots of eastern European dishes use mustard as a primary seasoning in braises and stews. GOLD will make them extra delicious.

Use in any recipe calling for mustard powder - this is definitely an upgrade!


Homemade Golden Mustard
~makes one cup~

2 Tbsp GOLD
1/2 tsp salt
4 oz warm tap water
4 oz white wine vinegar

1. In a small glass or ceramic bowl, whisk GOLD, salt and water together until a smooth paste forms
2. Heat a small pan with vinegar to not quite boiling and whisk into mustard paste. (it's a good idea to wear a mask or keep a window open or run an exhaust fan -or all of the above- the 1st time you try this).
3. Add water a tablespoon at a time if the mix seems too thick.
4. Pour into an airtight jar and store, refrigerated, up to 6 months.

Have fun with this. Add chili peppers or horseradish for spicy mustard. Smooth it out with honey or mayo or applesauce. Change up the vinegar with plain white distilled or cider vinegar. This is a great base for condiment lovers.

Golden Pork

~serves 2 generously~

3/4 pound pork tenderloin, cut into bite size pieces
2 tsp GOLD, separated
salt & pepper to taste
1 tablespoon all-purpose flour
1 Tbsp olive oil
1 medium onion sliced thin
1 Tbsp butter
1/2 cup dry white wine (or chicken stock)
1 large Polish Dill pickle, diced
1/4 - 1/2 cup cream or half-n-half (or sour cream)
To serve: fresh (or dried) dill to garnish

Season pork with 1 tsp GOLD and a generous sprinkling of salt & pepper. Toss in flour until fully coated.
Heat oil over medium heat in a large skillet. Add onion and saute until just softened. Add butter and pork medallions. Cook until lightly golden and flip, about 5 minutes per side depending on the thickness of the meat.
Stir in remaining tsp of GOLD, and carefully pour in wine (or stock) and scrape any browned bits from the pan. Let bubble for few minutes to cook off the alcohol, reduce, and thicken. Stir in cream and dill pickles, just to heat through.
Serve pork over potato pancakes, drizzled with sauce and sprinkled with fresh dill.