Homemade Mustard
I read that the strength of mustard varies by how long it has soaked before grinding the seeds. I decided to follow a a recipe to make my own and see if I can reproduce the eye-watering mustard I remember from years ago.
Homemade Mustard
I read that the strength of mustard varies by how long it has soaked before grinding the seeds. I decided to follow a a recipe to make my own and see if I can reproduce the eye-watering mustard I remember from years ago.
Open in Cookpad AppSteps
- 1
Add all the ingredients to a covered container and let sit in the fridge for 2-3 days
- 2
Drain the seeds from the liquid, and keep the liquid aside for later.
- 3
Put the seeds in a blender and blitz it to a paste. Add a small amount of the liquid to achieve the right consistency.
- 4
Other ingredients can be substituted or added to create the flavour profile that you want. For example you could replace the liquor with beer, add honey for sweetness, or some garlic for additional flavour when you're blending the seeds.
- 5
The mustard will contain some bitterness when first made, but it will fade after a day or so.
Made this recipe? Share a Cooksnap!
Let Matthew Lay know how it turned out.
Nothing says thank you like a photo!
Someone made your recipe and shared a Cooksnap!
Similar Recipes
More Recipes
-
-
-
🥕 Spicy Instant Carrot Pickle 🌶️ | Quick & Tangy Homemade Pickle
-
Small Batch Chocolate Chip Cookies
-
-
-
Restaurant-Style Chicken Curry in Tomato Gravy
-
-
-
Kashmiri chilly garlic chutney
-
Max Lovato -
-
-
-
-
-
-
-
-
-
-
-
-
Comments