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Homemade Mustard

Recipe by Quirien W.

I love cooking and lately have got into preparing absolutely everything. I eat as much homemade I can. I bake my own bread and I even prepare my own chocolate hazelnut spread, which is delicious. I would like to share with you my latest mustard recipe. I used black mustard seeds, which made it quite potent!

mustard seeds Mustard

Preparation time: 15 minutes
Cooling time: 1 h

1 cup black mustard seeds1/3 cup of white wine (I used Chinese cooking wine)

1/3 cup white wine vinegar (I used Japanese rice vinegar)

some water

some peanuts

some almonds

a pinch of rock sea salt

maple syrup (to taste)* or honey

Use a blender to mix all the ingredients.

If you see it is too dry, add water to taste until you find a consistency that you are happy with.

The longer you blend, the smoother the texture becomes.

You can start out with half the seeds and mix up the other half later so you get different levels of broken husks in the final mustard.

I am currently in Canada where maple syrup is widely available, it you cannot get it where you are, you can use honey and regulate the sweetness depending on the ingredients. Flower honey is a lot sweeter than rosemary or chestnut honey.

The mustard can be kept for up to 6 months refrigerated, although it’s best if used within one month.

We would love to receive your recipes and photos so please send them to us at production@padiproductions.com and we will publish one every Friday.

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