I always wanted to make my own mustard and a few days ago I did it. It's really good, strong, and sweet.
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
- Heat a pan and toast the mustard seeds and the pepper until the mustard seeds starts to dance around in the pan.
- 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.
- Place in a bowl and add the powder and salt.
- Add vinegar and agave and stir until you have a thick paste.
- Stir in the water a little at a time, if the mustard seems to thick just add a little more water.
- 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.
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