Mustard

I made my first mustard this month, and even sneaked the tiniest jar back home from New Jersey, given that it fell well under the 100ml gels and liquids airport restrictions. A fun and easy adventure, to be honest, and a huge money saver, given the cost of good bought mustard. Couldn’t be much easier either.

Dijon style mustard

1/4 cup black mustard seeds
1/4 cup yellow mustard seeds
1/2 cup white wine
1/2 cup wine vinegar
1/2 tsp salt
1/2 tbsp honey

Pour the wine and vinegar over the seeds and soak for two days to let the seeds swell up a little. Add the salt and honey and food process until it’s as smooth as you want it to be. Transfer mustard into a clean jar and seal.

Wait another two days.

Store in the fridge. And if you store it in a Dijon Mustard jar, nobody will ever know the difference.

A word of warning, and you can’t really tell what this is going to taste right after the food processing because all you get is mustard fire — the flavours need time to mellow and meld together , hence the post-processing waiting period. We ate our little bottle on burgers after a week. It was still plenty hot, and plenty tasty.

And of course given the negligible cost of mustard seeds (available in bulk from any Indian store) compared to the non-negligible cost of ready-made mustard, you can experiment with the acid and the sweetening and you can add extra ingredients at will. Agave syrup rather than honey? Lemon juice instead of wine? Throw in some (pitted) olives? Horseradish? Preserved lemons? Small quantities at the start, until you know whether you are going to like the finished product

How easy is that?

 

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