Homemade mustard
5 mins plus soaking
Super easy
makes 400
About the recipe
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.
Ingredients
100g yellow mustard seeds
150ml Champagne vinegar (you can also use cider vinegar)
150ml white wine
4-5 sprigs of fresh tarragon
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.
Tags