Homemade mustard! It’s so cheap to make (especially when you buy the mustard seeds in bulk), it tastes AMAZING, there’s no added crap and it makes the cutest homemade gift. My trick to getting the best flavour - time. The longer the mustard sits once it’s made, the better the flavours become. In fact, I let my mustard ‘rest’ for at least a year before using! That might be a little unconventional.. but seriously, it just keeps on getting better. So if you really want to get a start on edible gifting for Christmas… make a batch of mustard now! You’ll just have to make sure you’ve got room in the fridge to store it until then. The other thing to know about homemade mustard - the brown mustard seeds are much more fiery than the yellow mustard seeds. This is the mix I like, but you can change the ratios to be more or less of each, as long as the total amount adds up to 300g! If you don’t have a Thermomix or thermo cooker, simply blend in a high-powered blender or food processor until the desired consistency is reached.
Makes 1L
+ gluten free
+ soy free
+ dairy free
+ egg free
+ vegetarian
Ingredients
200g whole yellow mustard seeds*
100g whole brown mustard seeds*
500g white wine vinegar or apple cider vinegar
200g honey
1 tsp salt
Method
- Place mustard seeds and vinegar in a bowl. Cover and set aside at room temperature for approx. 24 hours.
- Pour entire mixture in TC bowl, add honey and salt, blend for 1 minute, speed 9.
Refrigerate for a minimum three months before opening… but the longer the better! I store mine for at least a year before opening. Store mustard in the fridge.
*mustard seeds are available in the spice aisle of the supermarket, although to buy in bulk I would purchase online or visit a bulk wholefoods store where you weigh in your own ingredients - I’ve seen mustard seeds as cheap as $1 per 100g this way.
