Submitted by rawvness on December 13, 2007 - 2:22pm
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.
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.
Put everything in a Vitamixer or high speed blender. Blend until creamy. Enjoy!