English Mustard Sauce

I have used more of Yellow mustard and negligible amount of Black/ Brown Mustard and used a pinch of Turmeric to it for the yellowish color.
You can vary the ratio of the black and yellow mustard seeds depending on how pungent you want it. The more the black mustard seeds, the more pungent it would be.
I have not used water but Bindra mein'am suggest that if your mustard is not fully soaked in water you can add little amount of water to it and soak along with the apple cider vinegar.
Thank you very much @madhubindra mein'am for the delicious recipe.
#cookpadindia
English Mustard Sauce
I have used more of Yellow mustard and negligible amount of Black/ Brown Mustard and used a pinch of Turmeric to it for the yellowish color.
You can vary the ratio of the black and yellow mustard seeds depending on how pungent you want it. The more the black mustard seeds, the more pungent it would be.
I have not used water but Bindra mein'am suggest that if your mustard is not fully soaked in water you can add little amount of water to it and soak along with the apple cider vinegar.
Thank you very much @madhubindra mein'am for the delicious recipe.
#cookpadindia
Steps
- 1
Soak the mustard seeds in vinegar overnight.
- 2
Grind the mustard seeds along with the soaked apple cider vinegar, if needed then only add water to help in grinding or if you want to thin the consistency. I did not add water at all. Once grinded add the turmeric powder, salt and honey too and blend it. Pour in a clean jar.
- 3
The English Mustard is ready. It would be a bit pungent, to begin with. Allow it to rest for at least two days before using it.
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