Making your own mustard mixes can be fun and interesting! The combinations are endless, delicious, aromatic and rewarding.
Mustards are made of a basic mixture of dry mustard seeds, vinegar and seasonings. They get their distinct and varying flavours from the added vinegars, wines, sugar, herbs and other seasonings. Some prefer their mustard to be a natural pale yellow or brownish shade; others add turmeric for a vivid yellow mustard.
Your mustard can be sweet to sharp, winy, biting, hot, pungent, musty or tangy depending on your personal preference.
You can add herbs such as basil, marjoram, mint, oregano, parsley, sage, thyme or rosemary. I prefer using dried herbs because they stand up better to the mustard flavour. But you can also fresh herbs. Add at least 2 tablespoons finely chopped fresh herbs to this recipe.
How To Seal and Store Your Mustards
Remember to sterilise your jars before using them. Simply pour boiling water into them, then empty and allow to dry completely. After sealing your jars keep them in a cool dark place for 1-2 weeks before using, to allow the flavours to develop. Use the mustard within 3 months. Once opened, the flavour will start to deteriorate, so refrigerate and use it up fairly quickly.
What Can Go Wrong With Your Mustard and Why?
If the mustard dries out on the surface, it has not been sealed correctly. Some of the flip top jars does not always seal tight. Cover the mouth of the jar with cling wrap before closing. If the mustard is left too long, it will lose most of its strength. If the mustard develops mould or an ‘off’ aroma you did not sterilise your jars properly.
Mustard Recipe Variations
- Clove-spiced mustard – add one teaspoon of cloves.
- Chili-garlic mustard – add 1 dried chili pepper and 1 clove garlic.
- Horseradish mustard – add ½ to 1 tablespoon grated horseradish.
- Tarragon mustard – add a pinch of cloves and a teaspoon tarragon.
- Beer mustard – use 130ml beer and 70ml vinegar instead of the 200ml vinegar. Add a pinch of ginger, cinnamon and some caraway seeds.
- Honey mustard – add 50ml honey instead of the brown sugar.
- 50g white mustard seeds
- 30 g black mustard seeds
- 50g light brown sugar
- 5ml salt
- 5 ml turmeric
- 5ml dried herbs.
- 200ml white wine vinegar.
- Put the mustard seeds, sugar, salt, turmeric and herbs into a liquidizer and blend together.
- Gradually add the vinegar, 1 tablespoon at a time, blending well between each tablespoon, then continue blending until you have a coarse paste.
- Leave to stand for 10-15 minutes, to thicken slightly.
- Sterilise the jars and spoon the mustard into the jars. Seal (cover with cling wrap), label (remember the date) and keep in a cool dark place for 2 weeks before using, to allow the flavours to develop.