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Servings:
Makes 3 cupsPersimmons are in season where I live. And i’m always trying to figure out ways to use this delicious fruits. I found it makes dressings creamy. So I decided I wanted a creamy mustard for my raw sandwiches. And I was very pleased with the results. You may add more mustard powder for a more spicer dijon tastiness.
Ingredients:
½ cup Olive Oil
¼ cup Purified Water
¼ cup Apple Cider Vinegar
4 tablespoon Mustard seed powder
3 teaspoon Braggs Amino or Nama
Shoyu
Juice of from 1/2 of a Lemon
2 Persimmon Pulp, Take the pulpy insides from out of the fruit. Discard skin.
Preparation:
Put everything in a Vitamixer or high speed blender. Blend until creamy. Enjoy!
