Pxl 20241107 012137578.mp

 

I had a large quantity of black mustard seeds that I haven’t found a use for and we had run out of mustard so I found a use for them. This is such a simple thing to do, I am surprised that I haven’t tried to do this before.
I used 170g of black mustard seeds because that is how much I had but it made 4 mustard sized jars of mustard. Which is probably a years supply. The other thing that is needed is a fairly large quantity of mustard powder. I didn’t have much so it was a bit runny, this I adjusted by adding ground up chia seeds. They were the same colour and just looked like the mustard seeds anyway.
It is so simple and quick to make that there is really no need to make a large quantity, but it does need a couple of weeks for the flavours to get to know each other. It does, however, taste pretty good day 1!  It’s been tried in home-made mayonnaise, as a meat rub and, of course, with steak. On Christmas Day it will be part of the rub for the ham. What is not to like about this? This recipe is not one to get hung up on the quantities or ingredients, just put it together and adjust if something comes up short.

Pxl 20241120 070553000.mp~2

GRAIN MUSTARD

Ingredients

  • 150g black mustard seeds
  • 150g yellow mustard powder
  • 15g salt (helps with preserving it)
  • 1 tbs celery seeds or mixed herbs
  • 4 tbs caster sugar
  • 2 tbs honey (or use 6 tbs honey and delete the caster sugar)
  • 1½ cups cold water (use warm or hot water for a milder mustard)
  • 70 ml vinegar (the acid helps keep the tang)

Method

  1. Grind the whole mustard seeds for a few seconds in a spice or coffee grinder. Don’t overgrind but aim to break up most of the whole seeds.
  2. Put the ground seeds, mustard powder, salt, celery seed or mixed herbs, caster sugar and honey, into a small bowl or jug or jar. This allows it to be covered to sit for a few days before the final bottling. It gives an opportunity to adjust the flavour once the bitterness is tamed.
  3. Pour in 1 cup of the water and stir well. Let this sit for 10 minutes, or more for a milder mustard. Just taste, it will give a good idea of the taste to expect.
  4. When ready, pour in the vinegar and stir well. If it is too thick add more water.
  5. Cover the container and store in the fridge. It should thicken up overnight. Wait at least 12 hours and add more water to thin or add a tablespoon of well ground chia seeds and allow to thicken.
  6. When happy with the consistency and taste decant into smaller clean jars, seal and lable.
  7. The Mustard should last a year in the fridge.