MUSTARD

Making mustard is so simple, you really will ask yourself, ‘Is that all there is?’ Waiting to enjoy the fruits of your labour may test your patience, though, because mustard needs time to rest before you can eat it. And by rest, I mean a month, or even two. The flavours are really intense to start with, and you might even think you’ve done something wrong – but with some time on the shelf, the flavours mellow out, and you’ll be spreading your mustard onto toasted cheese sandwiches, dolloping it on hot dogs, or stirring it into tangy salad dressings with great satisfaction.

MAKES: 1 x 280 ml (10 oz) jar

INGREDIENTS

85 g (3 oz/½ cup) brown mustard seeds

125 ml (4 fl oz/½ cup) cold water

50 g (1¾ oz/½ cup) yellow mustard powder

125 ml (4 fl oz/½ cup) white wine vinegar

1½ teaspoons sea salt

1 teaspoon ground turmeric

EQUIPMENT

small or large bowl

upright blender

spatula or spoon

1 x 280 ml (10 oz) jar and lid

MUSTARD METHOD

1.

Soak the seeds: Put the mustard seeds in a small bowl, cover with the cold water and leave to soak overnight.

2.

Prepare your jar: The next day, sterilise your jar and lid, using a method outlined here.

3.

Blend: Drain the mustard seeds and place in an upright blender. Add the mustard powder and blend for 30 seconds, then leave to rest for 10 minutes. Now add the vinegar, salt and turmeric and blend to a smooth paste.

4.

Pack your jar: Spoon the mustard into your sterilised jar, tapping gently to remove all the air bubbles. Screw the lid on firmly.

5.

Store then eat: Leave in a dark place for 4–6 weeks, or until the flavours have mellowed. Don’t be tempted to eat it sooner as it will taste bitter. Once opened, keep in the fridge and use within 2 months.

HOW TO USE

  • Serve on top of grilled meats and sausages at your next barbecue.
  • No roast beef sandwich is quite right unless it has lots of butter, a good spread of mustard and some spicy greens such as rocket (arugula).
  • Whisk a teaspoon of mustard with a tablespoon of melted butter and serve over steamed asparagus.
  • Make a simple marinade with mustard, olive oil, lemon juice, crushed bay leaves and garlic.
  • Combine mustard with room-temperature butter, oregano and a pinch of sea salt. Stuff under the breast skin of a free-range chicken before roasting.
  • Make a mustard cream dressing with red wine vinegar, mustard and sour cream for an amazing potato salad.
  • Salad dressing is always better with mustard. Add a teaspoon to equal amounts of extra virgin olive oil and apple cider vinegar or lemon juice, then season with sea salt and freshly ground black pepper and whisk well. Dress your salad just before serving.