How to make your
own
Home-made Mustard
Making your own mustard
mixes can be fun and interesting! The combinations are endless, delicious,
aromatic and rewarding. They make great gifts that are inexpensive to make.
Mustards
are made of a basic mixture of dry mustard seeds, vinegar and seasonings.
They get their distinct and varying flavours from the added vinegars, wines,
sugar, herbs and other seasonings. Some prefer their mustard to be a natural
pale yellow or brownish shade, others add turmeric for a vivid yellow
mustard.
Your mustard can be sweet to sharp, winy, biting, hot, pungent, musty or
tangy depending on your personal preference.
Basic mustard recipe
- 50g white mustard seeds
- 30 g black mustard seeds
- 50g light brown sugar
- 5ml salt
- 5 ml turmeric
- 5ml herbs. You can add herbs such as basil, marjoram, mint, oregano,
parsley, sage, thyme or rosemary. When using fresh herbs you should add at
least 60ml to this recipe.
- 200ml white wine vinegar. (We prefer to make and use our own herbal
vinegar. This is the fun part, using your creativity)
- Put the mustard seeds, sugar, salt, turmeric and herbs into a
liquidizer and blend together.
- Gradually add the vinegar, 1 tablespoon at a time, blending well
between each tablespoon, then continue blending until you have a coarse
paste.
- Leave to stand for 10-15 minutes, to thicken slightly.
- Sterilise the jars and spoon the mustard into the jars. Seal (cover
with cling wrap), label (remember the date) and keep in a cool dark place
for 2 weeks before using, to allow the flavours to develop.
Mustard Recipe
Variations
Clove-spiced mustard add one teaspoon of cloves.
Chili-garlic mustard add 1 dried chili pepper and 1 clove garlic.
Horseradish mustard add ฝ to 1 tablespoon grated horseradish.
Tarragon mustard add a pinch of cloves and a teaspoon tarragon.
Beer mustard use 130ml beer and 70ml vinegar instead of the 200ml
vinegar. Add a pinch of ginger, cinnamon and some caraway seeds.
Honey mustard add 50ml honey instead of the brown sugar.
How to seal and store your home-made mustards
Remember to sterilise your jars before you use them. Simply pour boiling
water into them, then empty and allow to dry completely. After sealing your
jars keep them in a cool dark place for 1-2 weeks before using, to allow the
flavours to develop. Use the mustard within 3 months. Once opened, the
flavour will start to deteriorate, so refrigerate and use it up fairly
quickly.
What can go wrong with your home made
mustard and why
If the mustard dries out on the surface, it has not been sealed
correctly. Some of the flip top jars does not always seal tight. Cover the
mouth of the jar with cling wrap before closing. If the mustard is left too
long, it will lose most of its strength. If the mustard develops mould or an
off aroma you did not sterilise your jars properly.
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