I always wanted to make my own mustard and a few days ago I did it. It's really good, strong, and sweet.


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Makes about 1 cup

6 tablespoons mustard seeds

1 tablespoon pink pepper corns

1/2 cup mustard powder

1 teaspoon salt

3 tablespoons white vine vinegar

2 tablespoons agave syrup

1/4 cup warm water


  1. Heat a pan and toast the mustard seeds and the pepper until the mustard seeds starts to dance around in the pan.
  2. Place in a food processor and grind. You only want to do it for a little bit as you want a lot of the mustard seeds to be whole.
  3. Place in a bowl and add the powder and salt.
  4. Add vinegar and agave and stir until you have a thick paste.
  5. Stir in the water a little at a time, if the mustard seems to thick just add a little more water.
  6. Place in a bowl with a lid and let it sit in the fridge for two days before using. Keeps for months.

TIP:

Don't be tempted to use it right away, it will knock your socks off. It needs to mellow for two days before using.


Photography by Paul "Sweet Paul" Lowe

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