Adam and I bake bread, brew beer, hell, we've even made our own Worcestershire sauce. Needless to say, we love making things from scratch and mustard is no exception. Initially, I was surprised at how easy it is to make. Like the Bradamshire sauce, this is another one of those condiments that gets better the longer you leave it.
This is the basic recipe. From here you can experiment with different quantities or additions (like adding a teaspoon ground turmeric to make the mustard yellower, or honey to make it sweeter etc). Google other recipes or try an ancient Roman recipe, but play around and have fun with it.
Ingredients:
25g white mustard seeds
25g black mustard seeds
50g mustard powder
45ml cider vinegar
120ml white wine, beer or water
2 tsp salt
Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. Because we're using mustard powder we well, I like to leave the seeds as whole as possible to give the mustard a gritty texture. Play around with the quantities and textures until you come up with something you like and that's unique to you.
Pour the ground mixture into a bowl and add the salt and mustard powder. This is the time you'd add you other ingredients if you're using any, such as the tumeric or honey as mentioned in the intro.
Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge.
Wait at least 48 hours before tasting. Mustard made this way will last several months in the fridge and will improve with time.
This is the basic recipe. From here you can experiment with different quantities or additions (like adding a teaspoon ground turmeric to make the mustard yellower, or honey to make it sweeter etc). Google other recipes or try an ancient Roman recipe, but play around and have fun with it.
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| Photo found on pintrest.com |
25g white mustard seeds
25g black mustard seeds
50g mustard powder
45ml cider vinegar
120ml white wine, beer or water
2 tsp salt
Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. Because we're using mustard powder we well, I like to leave the seeds as whole as possible to give the mustard a gritty texture. Play around with the quantities and textures until you come up with something you like and that's unique to you.
Pour the ground mixture into a bowl and add the salt and mustard powder. This is the time you'd add you other ingredients if you're using any, such as the tumeric or honey as mentioned in the intro.
Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge.
Wait at least 48 hours before tasting. Mustard made this way will last several months in the fridge and will improve with time.