Homemade Mustard – Very Proud Making
The mustard makers would have us think making this condiment is something that can only be done in a factory, when it is in fact very easy to do, and you have compete control over the resulting flavour and texture. Here is an excellent recipe for a wholegrain mustard that is sweetened with honey.
You can try experimenting with different ratios of black to yellow seeds. The black seeds have a stronger flavour than the yellow. You can soak the seeds in a mixture of vinegar and white wine (as they do in Dijon); or beer is delicious. A flavoured vinegar such as tarragon is especially good. Make some mustard in good time for the barbecue season, to accompany some big fat sausages.
90g Yellow Mustard Seed
90g Black Mustard Seed
180g White Wine Vinegar
50g runny clear honey
10g sea salt
Take a non-porous bowl (glass or ceramic*) and combine the mustard seeds, vinegar and water. Leave to soak for 24 hours, stirring occasionally to make sure all the seeds have been evenly soaked. They will soak up the liquid and develop that wonderful mustardy smell.
Strain the seed through a fine sieve, discarding any excess liquid.
With this mustard I took half the seeds and blended them until fairly smooth and mixed this with the whole seeds. This gives a better spreading type consistency, however, bare in mind the finer the seed the pokier the mustard. How fine or rough you want it is up to you. Now stir in the honey and salt. It can take a lot of both so add to your taste. When it has just been made it tastes slightly bitter. Leave it for 2-3 days for the flavour to develop and you will have a delicious condiment.
*This is important so the vinegar doesn’t react with the bowl, i.e. metal, and create a bad taste.