Homemade Wholegrain Mustard
I do have a thing for mustard, especially the ones that make your sinuses run. Mustard is a great accompaniment to cold meats and you can easily make your own by simply mixing mustard powder with water. Cold water if you want a hot mustard and warm water if you want a milder one.
Wholegrain mustard is different to other mustards, mainly due to the additional texture from the seeds. It is also known as granary mustard and is worth making yourself, but it does take a bit more time before you can use it.
Ingredients
- 110g Black Mustard Seeds
- 110g Yellow Mustard Seeds
- 250ml / 1/2 pint Cider Vinegar
- A good glug of your preferred oil
Method
Mix the mustard seeds in a plastic container or bowl and pour on the cider vingear. Cover with cling flim and leave to one side for 24 hours to give the seeds a chance to absorb the vinegar.
When the seeds have absorbed the vinegar they will be plumper than before and are ready for the final process.
Put the seeds into a blender and add a glug of your preferred oil to help the blending process. You will notice that all the yellow mustard seeds will break down and become smooth, whereas the black seeds remain whole.
Put the mustard into sterilised jars and it can be used straight away. Makes an excellent gift for any mustard loving friend.
