Making mustard is not only simple but is versatile – there are thousands of taste combinations that will suit whatever it is you’re cooking – so why limit yourself to store bought mustard? Mustard is made of a basic mixture that consists of dry mustard seeds, vinegar and the seasonings of your choice. They get their distinct flavors from whatever it is you decide to add – be it vinegar (and not balsamic vinegar), beer, wine, sugar, honey, herbs or other spices. Even the colors may vary and you could serve turmeric rich yellow custard, the natural yellow or even a little on the brown side from herbs or darker spices, so here’s a basic mustard recipe.
- 50 g yellow mustard seeds
- 30 g black mustard seeds
- 50 g light brown sugar
- 5 ml salt
- 5 ml turmeric
- 5 ml dried herbs of your choice – if you are going to use fresh herbs you’ll need about 60 ml here.
- 200 ml white wine vinegar
Place all the mustard seeds, the sugar, the salt, the turmeric and the herbs into a processor (or blender) and blend together until quite smooth.
Gradually add the vinegar, a tablespoon at a time, blending well between each tablespoon and then continue blending until you have a coarse paste – add the vinegar as you would the oil when you are making mayonnaise.
Set aside for about 15 – 20 minutes so that it can to thicken a little.
Clean the jars well and sterilise them, after which you can spoon in the mustard, seal them properly and store for a fortnight before using.
It’s very important to seal the jars properly because the mustard will turn an ugly brown if any air gets in – try using cling wrap or something similar underneath the lid.
Calories: 652kcal | Carbohydrates: 75g | Protein: 21g | Fat: 29g | Saturated Fat: 2g | Sodium: 1980mg | Potassium: 861mg | Fiber: 11g | Sugar: 54g | Vitamin C: 8mg | Calcium: 266mg | Iron: 10.7mg