Why make your own mustard? Because you can. And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.
About Erin Coopey
Erin Coopey is a chef, writer, and photographer in Seattle, WA. A graduate of the Culinary Institute of America at Greystone in St. Helena, CA, Coopey shares her love of food as a cooking instructor at South Seattle Community College. The Kitchen Pantry Cookbook is her first book.@glorifiedhomechef
Homemade Tartar Sauce
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Homemade Vegetable Chips
Terra who? This DIY rendition tastes exponentially better than what you can buy in a bag yet costs colossally less.