2oz/56g yellow mustard seeds
1 teaspoon salt
2 tablespoons vegetable oil
4 tablespoons vinegar (cider or white wine)
1 tablespoon (or slightly more) cold water
- Lemon Mustard: Add the grated rind of 1 lemon
- Herb Mustard: Add 1 tablespoon of dried oregano or parsley and 1 clove of garlic, crushed.
- Whole-grain Mustard: Replace 1oz/28g of yellow mustard seeds with 1oz/28g black mustard seeds. Do not grind the seeds too finely.
Grind the mustard seeds in a coffee grinder or blender, adding 1 tablespoon of seeds at a time. In a bowl, add salt, oil, vinegar, water and flavourings to the crushed mustard seeds. Mix to a paste, adding more water as necessary and pot. Store in a refrigerator, and leave for a couple of days before use.
There is obviously considerable scope for invention, with the addition of ingredients such as whisky or white wine, as well as a variety of herbs or spices.
Back to Recipe Index