Today I made my own seeded mustard- was it time or cost savvy ? Umm no. Months of weeding watering and care, harvesting, drying, separating 756 billion seeds by hand, but …..Was it satisfying ? Absolutely! So I thought I’d start by sharing the recipe for making your own seeded mustard!
Homemade seeded mustard
Ingredients
100g mustard seeds
1/2 cup water
1/2 cup vinegar
1/2 teaspoon salt
2 teaspoon brown sugar
2 teaspoon honey
1/2 teaspoon turmeric
method:
1. soak seeds in water and vinegar for 24hrs
2. add sugar, honey , salt and turmeric and stir
3. blend mixture with electric hand mixer or food processor until desired consistency reached
4. Store in sterilised jars in the fridge for best results.
Tips
- Let your mustard settle and the flavours infuse for a couple of days before consuming.
- mustard will last 6+ months in the fridge under the correct conditions
- black mustard seeds are hotter spicer more flavourful seeds yellow mustard seeds are much more mild.
- add more honey and sugar to your recipie if your mustard is too hot to counteract the spice.
