Creamy Dill Mustard

Dill and mustard are a classic pairing. They serving this with fish, especially salmon. It’s also nice with shrimp, chicken and pork.

Makes 2 cups

1.5 cups water
1 cup yellow mustard powder/ dry mustard
½ tsp potato starch
¼ tsp teaspoon turmeric
Pinch of garlic powder
Pinch of parika
6 T distilled shite vinegar
¼ cup sugar
1 T honey
2 tsp coarse sea salt of kosher salt
1 egg
4 tsp lemon juice
¼ cup extra virgin olive oil
2 T minced fresh dillweed
¼ tsp celery seed

INSTRUCTIONS
In a small saucepan, combine the water, mustard powder, potato starch, turmeric, garlic powder and paprika. Stir until a smooth paste is formed. Next add the vinegar, sugar, honey, and salt and stir to combine. Warm over medium low heat, stirring constantly, until the sugar dissolves, about 10 minutes.

Next, whisk the egg and lemon juice in a small mixing bowl until light yellow. Slowly stream in the extra virgin olive oil, whisking constantly. The egg mixture should continue to lighten in color and become frothy.

When the egg and oil are combined, whisk in 2 T of the warm mustard. When the mustard is completely incorporated, whisk in 2 more T of the warm mustard. Now that the egg mixture has been tempered, add into the warming mustard a few spoonful’s at a time, stirring constantly.

When all the mustard is incorporated, stir in the dill and celery seed. This mustard makes a nice sauce when served warm. Refrigerate any unused portion for up to 3 days.

Chef Erin Coopey is the Glorified Home Chef and Cookbook Author, Pantry Kitchen Cookbook