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I took that as a bit of a challenge and decided to try and make mustard myself - sans water. I found a few recipes online and adapted them to match the ingredients that I had in my cupboards.
The method is amazingly simple - it just takes take a bit of faffing about. I divided the mixture and made two different flavours: Rosemary, Garlic & Honey Mustard and Smokey Hot Mustard.
Stir in the vinegar and let set for about 15 mins to thicken. While you are waiting, sterilize a glass jar(s) in boiling water for 5 mins, and then let cool.
Place the mustard in the jar(s) and store in a cool dark place for about 2-3 weeks to mature. You can eat it right away, but the longer you leave it the more the flavours develop and the less vinegary it becomes.
It is not surprising that I couldn't wait that long, and we cracked open our first jar after just 1 week. Although it still had a pretty strong hit of vinegar - it was super tasty and very morish. I preferred the rosemary honey mustard to the smokey hot - it had just a hint of sweetness from the honey and rosemary and a nice mild kick of heat from the mustard seeds. We gobbled half a jar in just one meal - needless to say - I will definitely be making this again!
Once open, keep the mustard in the fridge.
For more of my recipes and kitchen adventures check out my blog - www.roamyourwayhome.com