I'm posting a link here to the wonderful DIY Mustard tutorial (per request), because it is so fabulous. :)

And, to delicious amazing homemade mayonnaise. Make this. It is SO good! I like to make it with chive -infused vinegar and 1/2 crushed garlic clove.

And, one of our fantastic customers emailed us with these wise words:

"You may want to let your readers know this tip from page 137 of the cookbook “Nourishing Traditions” by Sally Fallon:

 

With the mayonnaise recipe given, if you add 1 tablespoon of whey (easily on hand if you make homemade yogurt (as I do with Picket Fence milk-yum!)) when you add the lemon juice, “let the mayonnaise sit at room temperature, well covered, for seven (7) hours before refrigerating.  With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about two weeks.”  Also in this cookbook, she recommends that the whole egg and egg yolk be at room temperature."

Thanks for the tips, DeAnn! :) 

Today's post is all about condiments.

(today's post is all about shamelessly using other people's recipes and pictures. ha.)

Abby posted this amazing mustard recipe! I had actually meant to make mustard before Christmas, to use as gifts, but never got around to it. However, I'm glad I didn't, because her recipe honestly looks better than any I'd found online. And before you ask. Mustard seed can be bought at any bulk herb supplier...I got mine locally from Penzeys. I love Penzeys. Love, love, love. LOVE!

And last night, made my first Aioli! Which, for those of you that don't know, is a homemade garlic mustard. I used this recipe, and dipped some homemade oven fries in it. SO. FREAKING. GOOD. I really do just want to dip everything in it. It wasn't hard to make, either. I used a stick blender, and I was out of lemons, so I used a lemon balm and chive blossom infused vinegar instead of the lemon juice (worked great).