Creamy Dijon Mustard (using Persimmon)
Submitted by rawvness on December 13, 2007 - 2:22pm
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!
No responses to "Creamy Dijon Mustard (using Persimmon)"
1.
I made it with mango (1 1/2 cups), and it is good - a little on the sweet side, but good. I think I'll make honey-mustard dressing out of it! YUM!!!!!!!
2.
I can't get persimmons - how would mango work? or some other fruit?
3.
Wow, this sounds smart. I just bought some persimmons yesterday. I will have to try this later in the week.
4.
Looks like the kind we used to buy! Fabulous!