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This wholegrain mustard recipe is ridiculously easy to make, though does require a little bit of patience because the longer you leave it to mature, the better it gets so you’ll have to stop yourself from eating it straight away (easier said than done!).
We first started making it about three years ago and it has become a staple in our house, though no matter how much I make we always seem to be running out! We always have a jar open and use it in almost everything, spreading it on sandwiches, adding some oil and using it to dress a salad, stirring it through potato salad….the possibilities are endless!
With Christmas just around the corner, it would also make the perfect handmade gift!
Ingredients (Makes Approx 4 jars)
220g yellow mustard seeds
220g brown mustard seeds
470ml apple cider vinegar
45g sea salt
30g honey
80ml dark beer (though any beer would work!)
80ml boiling water
3-4 sprigs of rosemary
Method
Take a couple of large handfuls each of the yellow and brown mustard seeds and place them together into a large bowl (about 1 third of the seeds). Put aside for later.
Combine the remaining mustard seeds together and grind them into mustard powder. You may need to do this in small batches. You don’t need a fancy machine for grinding the seeds, we just use the milling attachment on our Nutri-Bullet, so take whatever tool you have to make it happen (coffee grinder, Thermomix or by hand with a mortar and pestle). Otherwise, you can always buy the mustard powder already ground, though we definitely recommend grinding it fresh if you can as the flavour is just so much nicer! Once ground, add the mustard powder to the whole seeds that you set aside earlier.
Add the salt. Pour over the boiling water and stir through. Allow to sit for a few minutes to soak into the mustard mixture.
Stir in the honey, beer and apple cider vinegar. At this stage, it should start to look like a slightly liquidy mustard. Once combined, transfer mustard to an airtight container and store in the fridge for 4 weeks to mature. This waiting is the hardest part, I promise.
After 4 weeks, take the mustard out of the fridge and stir through the springs of rosemary. Place the mixture into clean, sterilised jars keep in the fridge and eat within the next 4 months.
Heat Treating/Preserving The Mustard
Alternatively, if you have made an extra big batch and want it to last for longer, then we recommend heat treating it. We use a Fowlers Vacola kit for this, which is absolutely worth investing in if you’re planning on doing this on a regular basis. Otherwise, you can easily do it using things you already have in your kitchen.
Take the biggest and tallest pot you have, and line the bottom with a tea towel. Place the mustard jars on top of the tea towel, making sure that the jars aren’t too close together to prevent breakage. Fill the pot with water making sure to cover the jars. Bring the water to boil over a medium heat, and once boiling leave the jars submerged and boiling for no more than 15 minutes.
After 15 minutes, remove the jars using tongs and place onto a heatproof surface. You’ll notice that the lids will be puffed up and concave. Leave them overnight and in the morning the jars should have created a seal. If one of the jars doesn’t look like it sealed properly don’t panic! You can pop this one in the fridge and eat it first!
