members recipes

I read ingredient labels as a force of habit/obsession, and when I recently read the back of the mustard jar, I was pleasantly surprised by the short list of ingredients and the lack of preservative and additives - but the thing that surprised me even more was that primary ingredient was water - not mustard! 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.

Ingredients
Ingredients:
3 1/2 tbsp yellow mustard seeds
2 tbsp brown mustard seeds
3 1/2 tbsp light brown sugar
1 tsp salt
1 tsp turmeric
3/4 cup white wine vinegar

Optional Flavourings:
Dried herbs of your choice
Honey
Smokey Paprika
Chilli powder

Method
Place all the dry ingredients in a mortar and pestle and grind until it reaches the desired texture.

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