Homemade mustard

Name: Homemade mustard
Total time: 5 min
Yield: 400
Ingredients: 100 g yellow mustard seeds; 150 ml Champagne vinegar (you can also use cider vinegar); 150 ml white wine; 4-5 sprigs of fresh tarragon

“This recipe is an absolute corker. Once you’ve mastered the basics, play around with various herbs and vinegars for different flavours. Make it at least 3 days before so flavours have time to infuse. ”

Makes 400

Cooks In5 minutes plus soaking

DifficultySuper easy

Christmas British Gift Quick fixes Sauces & condiments

Nutrition per serving

Calories 6 0%
Fat 1.2g 2%
Saturates 1g 5%
Sugars 0.2g 0%
Salt -g 0%
Protein 1g 2%
Carbs 0.2g 0%

Of an adult's reference intake

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Ingredients

100 g yellow mustard seeds
150 ml Champagne vinegar , (you can also use cider vinegar)
150 ml white wine
4-5 sprigs of fresh tarragon

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Method

Place the mustard seeds, vinegar, white wine and 2 teaspoons of sea salt in a glass bowl and cover with clingfilm. Set aside for 3 days.
On the third day, place all the ingredients in a food processor, picking the tarragon leaves first, then blitz until smooth. Add a few splashes of water to loosen, if needed.
Taste, adjust the seasoning if necessary, then store in a sterelised jar – it will keep in the fridge for up to a month.