Vickys Homemade Wholegrain Mustard

Name: Vickys Homemade Wholegrain Mustard
Cuisine: British
Ingredients: 80 g yellow/brown mustard seed mix; 20 g mustard powder; 1 tsp low sodium salt; 120 ml cold water; 3 tbsp apple cider vinegar; 2 tbsp honey / agave nectar / brown sugar

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I'm thinking ahead to what I want to put in my Christmas food hampers this year. I like to make sure that my parents and friend have things on hand that are safe for Jack to eat when we visit so I don't always have to take food with us for him. I make a lot of my own condiments and preserves and I've been experimenting with mustard seeds lately as part of Jack food trials

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

80 gyellow/brown mustard seed mix
20 gmustard powder
1 tsplow sodium salt
120 mlcold water
3 tbspapple cider vinegar
2 tbsphoney / agave nectar / brown sugar

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Steps

1

Grind the mustard seeds briefly. You don't want to powder them because you're adding mustard powder anyway. Just knock them around a bit
2

Add the mustard powder, salt & water and mix together. Let the mixture stand for 10 minutes to absorb the water a bit
3

Stir in the vinegar and sweetener
4

Pour into a sterilized glass jar, screw the lid on and set in the fridge to cure. This mixture will fill 2 old 150g mustard jars
5

Wait AT LEAST 2 days before tasting. It won't be that great at first. It needs to sit a while. It will taste horrible and be quite runny when you put it in the jar but will thicken up and the bitterness will mellow out as more time passes. I leave mine a couple of weeks to get it to how I like it
6

If you use hot water instead of cold, the mustard will be milder. If you leave the mustard seeds whole it will also be milder. If you leave out the mustard powder it will be milder still. You can also use beer or milk as your liquid, whatever you prefer. Using less water and more vinegar will also make your mustard a little milder. If you find that after a few days the mustard is too hot for you, spoon it into a bowl and heat it through then pour back into a clean sterilized jar when cooled. The heating will dampen the spice down. You can also add more sweetener if you want to. Putting the jar in the fridge will stop the flavour intensifying. If you like a spicier mustard, let it cure at room temperature and once your mustard has reached the desired flavour, put it in the fridge to stop the flavour mellowing more

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on April 23, 2016 08:57

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!