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.
- 1 H, 15 M
- 1 H, 30 M
- 60
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.
- 10 M
- 10 M
- 25
Homemade Vegetable Chips
Terra who? This DIY rendition tastes exponentially better than what you can buy in a bag yet costs colossally less.
- 1 H, 15 M
- 2 H
- 13