Makes approx. ¾ cup
½ cup yellow mustard powder
¼ cup cold water
1 tbsp apple cider vinegar
¾ tsp salt
1 tsp honey or maple syrup
Optional:
1 ½ tbsp whole brown mustard seeds
You will need ½ cup yellow mustard powder, ¼ cup water, 1 tablespoon apple cider vinegar, ¾ teaspoon salt, 1 teaspoon honey or maple syrup and, to make wholegrain mustard, 1½ tablespoons whole brown mustard seeds.
Place all the ingredients in a small bowl and mix well to combine. It’s best to invest in a good quality mustard powder, or alternatively you can make your own by grinding whole mustard seeds in a spice grinder or with a mortar and pestle.
If you do wish to make wholegrain mustard, then you’ll need to add in the whole brown mustard seeds. Use a strong glass mixing bowl. Crush the seeds with a food processor for a creamy mustard, or leave them whole for a chunky one.
Cover the mixture with a cheesecloth and set it aside for 1 hour. This allows the mustard powder to hydrate and lets its flavours develop. Water temperature can affect the mixture, so try to ensure the water is cool when added.
Now you can adjust the flavour of your mustard to suit your personal taste – it will be quite pungent. If you need to balance out the flavours, add in additional vinegar or salt, or for additional sweetness add honey or maple syrup.
Ensure that the mixture is thoroughly combined, then spoon it all into a small, sterilised jar. Seal it tightly and store it in the fridge. Let it set for approximately a day before serving. Make sure you use it within 1 month.
