Homemade mustard

Once every few weeks we come together with a couple of friends on a week night and we cook up something interesting. So far we’ve made anything from pickled cucumbers, spicy red onions jam, red beet chutney, to the original plum pudding (with suet!). Yesterday we made our own mustard, which was a simple project with amazing results that I had to share with you. It would make an easy and lovely gift for the holidays — by itself or paired with a nice piece of great cheese. We found the recipe in ‘Home Made’ by Yvette van Boven, which BTW would also make a lovely holiday gift!

For two smaller or one bigger jar of mustard, just combine the below ingredients in the food processor and whizz for about 5 minutes:

  • 100 g mustard seeds
  • 200 ml white wine vinegar
  • 1 teaspoon kurkuma
  • 50 g cane sugar
  • pepper and salt to taste

When you’ve reached the consistency you like, spoon the mustard in clean jars and seal. Store in the fridge until use. It is said the taste will improve after a few weeks but I’m sure ours will be gone immediately — it is that good.

Note: We used white wine vinegar with tarragon and it made a lovely mustard with an interesting twist. You can also play around with honey instead of sugar, garlic, ginger, lemongrass, cloves, chilli etc., or roast the mustard seed beforehand for a more nutty flavour.

Enjoy!

xxx Esther

5 COMMENTS - Add your own

1. Maria in Oviedo, Spain | December 18, 2012 | Reply

I need to try this!!! thank you for the recipe!!!

2. kimberly | December 18, 2012 | Reply

I did not see this post until AFTER I made mustard today! It is always nice to give something homemade, especially if it is a family tradition/recipe. I will have to try this recipe some time. If you want to try another version, here is our recipe….enjoy!

4 oz. Coleman’s Dry Mustard
1 cup malt vinegar
1/2 cup sugar
3 eggs
* Mix mustard and vinegar and let sit overnight
* Next day, beat eggs thoroughly and add sugar
*Add egg mixture to vinegar and mustard
*Cook, stirring constantly until thick and well blended

Sometimes we will add worcestershire or tobasco for a bit of a kick!

3. Esther in Amsterdam | December 18, 2012

Thank you so much Kimberly! I will definitely try your recipe. I have now discovered how much better homemade mustard is than the store bought variety!! xxx

4. Vanessa | December 19, 2012 | Reply

Thank you SO much for sharing the recipe. I can’t wait to get on with making it. I love the idea of your cooking nights with your girlfriends – must do something like that here. Shall pass on the fig jam recipe, it was a success.

5. Rozalinde | January 14, 2013 | Reply

Yummie! We zijn hier allemaal weg van mosterd, nooit op het idee gekomen.. Liefs *.* Rozalinde

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