I love mustard and for some reason I used to think it would be complicated to make. But I couldn’t have been more wrong! The trickiest part is tracking down a largish supply of mustard seeds. The rest is super simple.
I got my mustard seeds from Herbie’s Spices. You can order online but best to give them a call and tell them you’re after a kilo of mustard seeds in catering packs instead of the tiny ‘retail’ packs. If you’re not in Australia, I’m sure Google will help you find a spice supplier who will sell to you in bulk.
I’ve used a mixture of yellow and brown mustard seeds. I think the yellow ones tend to be milder so if you prefer a more mellow mustard, consider using all yellow seeds.
enough for about 6 medium jars
700g (24oz / 1.5lb) mustard seeds
1 cup hot water
3 cups apple cider vinegar
70g (4 tablespoons) fine salt
1. Grind about 2/3s of the mustard seeds in a spice grinder or food processor or mortar and pestle until you have a fine-ish powder.
2. Combine ground mustard seeds with whole seeds, water, salt and vinegar. Stir.
3. Cover and stand for 24-48 hours or a little longer.
4. Stir and divide mustard between ‘sterilized’ jars (just jars straigt out of the dishwasher). Seal and keep for a few weeks to mellow before eating.
Will keep for 12 months or longer.
red wine mustard – replace water with red wine.
Irish mustard – replace water with Guinness or other Irish beer.
tarragon mustard – use tarragon vinegar.
different vinegar – feel free to use red or white wine or even rice vinegar instead of the apple cider vinegar.
Dijon-style mustard – use all yellow mustard seeds and grind them all to a powder.
Problem Solving Guide
too dry or thick – empty mustard from jars into a large bowl. If the flavour is Ok, add a little more water until you’re happy with the consistency. If it’s a little bland, add more vinegar.
too hot – if it’s too hot add a little extra virgin olive oil.
bland – next time try a different mustard seed supplier – the fresher your seeds the better the flavour. For now be more generous with the salt and vinegar.
not creamy enough – next time grind more of the mustard seeds and leave less whole seeds.
too smooth – stir in some more seeds!
can’t find mustard seeds – best to buy in bulk so I find online best…
Best in jars with screw top lids.
mustard seeds, vinegar, salt
Use anywhere you’d normally use mustard! Great with hot dogs or steaks or on sandwiches.
mustard vinaigrette – combine 1 tablespoon mustard with 1 tablespoon wine vinegar and 3-4 tablespoons extra virgin olive oil. Enough for dressing a salad with about handfuls salad leaves.
mustard mayo – stir a few tablespoons of mustard into a good quality whole egg mayonnaise. Use as a sauce for steak or grilled veg.