Kris whips up this simple mustard all the time and it’s always a huge hit at parties. With spring in the air, lavender, with its pungent, floral aroma, is a fantastic seasonal variation on our traditional spicy mustard. Lavender mustard pairs wonderfully with just about any cheese and is perfect for all your cheeseboard needs! Spread it on those sandwiches and wraps, too for a wonderful kick of flavor. Kris usually make enough to fill a mason jar which can be safely stored it in the refrigerator for several months. Heading to a dinner party or housewarming? Spruce your jar up with some rustic twine or ribbon accented with fresh lavender for a lovely gift. Check out the recipe below along with some beautiful photography to inspire you!

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Whole-Grain Lavender Mustard
  1. In a lidded non-reactive container such as a canning jar combine the mustard seeds, vinegar and wine. Cover and allow the seeds to soak for two days in a cool, dark place. If the mustard seems to have completely absorbed the liquid, add a little more wine or vinegar.
  2. Add the salt, spices and honey to the mustard and process to your desired consistency using a food processor, blender, or immersion blender.
  3. Freshly made mustard can taste bitter; transfer the prepared mustard to a lidded jar and let it mellow in the refrigerator for at least three days before using. Refrigerated, homemade mustard should be good for several months.

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