Creamy Dijon Mustard (using Persimmon)
(click on image to enlarge)
Makes 3 cups
Persimmons 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 tablespoons Mustard seed powder
- 3 teaspoons 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!
Comments
123 writes: (December 13, 2007)
Looks like the kind we used to buy! Fabulous!
Meditating writes: (December 17, 2007)
Wow, this sounds smart. I just bought some persimmons yesterday. I will have to try this later in the week.
angie writes: (February 16, 2008)
I can’t get persimmons – how would mango work? or some other fruit?
angie writes: (February 16, 2008)
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!!!!!!!
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