Making the Mustard

Just before Christmas I made a massive batch of wholegrain mustard to form part of my Christmas gifts for family and friends.  Today I needed to make another batch, as the last jar that we have in stock now has only a mere scrape left in the bottom.  Making your own mustard really is so easy and extremely rewarding. I give you, below, the basic blueprint for my mustards - I have made wine mustards, beer mustards, cider mustards and now a sherry mustard using this basic recipe; all have been successful and delicious.  Try to look out for a wholefood shop or market stall that will sell the mustard seeds 'loose', those little supermarket jars can work out very expensive indeed!

Homemade Wholegrain Mustard

Use a vinegar that corresponds to the other liquid you want to use; i.e. sherry vinegar and sherry for a sherry mustard.  If you want to make a beer mustard, use a cider vinegar and switch the quantities (i.e. 200ml good beer and 100ml vinegar).  I suggest using a malt extract instead of the sugar or honey in this case.

100g brown mustard seeds
100g yellow mustard seeds
200ml vinegar (and see above)
1 tbsp English mustard powder
100ml beer/cider/wine/sherry
1 tbsp soft brown sugar or honey
1 dsp (2 tsp) salt

Either whizz the mustard seeds in a processor/blender, or bash them up in a pestle and mortar.  You don't need to reduce the seeds to a powder, just crack them a bit.  Put the seeds into a bowl, stir in the mustard powder, sugar and salt and pour over the liquid ingredients. Leave to soak for a couple of hours or until the mixture has thickened slightly.  Pot in small sterilised jars and keep in the cupboard for a couple of weeks to let the flavours fully develop.  See how easy?

Cath xx