Homemade Mustard
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 container
ingredients
- 2 ounces yellow mustard seeds
- 1⁄2 cup brown mustard seeds
- 1⁄2 cup white wine vinegar
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup Chardonnay wine
- 1 tablespoon ground turmeric
- 2 the lemons, juice and zest of
- sea salt
- freshly ground black peppercorns, to taste
directions
- Using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
- Place in a food processor and add the remaining ingredients.
- Process until very smooth.
- Store in the fridge in sterilised jar.
- Note: This mustard improves dramatically over time.
- Its flavors will mellow, becoming rounder and less sharp.
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Reviews
-
It is fun to make my own mustard! This is a very grainy mustard,even though the instructions say to process it until smooth. Those little brown seeds are still evident, which is actually quite nice. I added two teaspoons of honey to this recipe as my DH likes it less sharp. It's almost not fair to review this mustard right away, because I can't wait to see how it improves over the next week. I'll be searching for recipes using mustard now!
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>