Is there someone you know who is particularly difficult to buy gifts for? Don’t want to brave the crowds on christmas eve? Make some mustard! Ok… so I may have had one too many Christmas wines which may have impaired my ability to construct logical sentences. But the result is satisfying nonetheless! Who wouldn’t love a little jar of home made Honey Wholegrain Mustard as a Christmas present? Even if they don’t like mustard you will get brownie points for presenting something that looks time consuming and devilishly tricky. (But really isnt!)
Until I saw the recipe for this in Gifts From the Kitchen by Annie Rigg I must confess that I didn’t even realise it was possible to make your own mustard. I just assumed it appeared mysteriously on supermarket shelves and in my roast beef sandwiches. Imagine my amazement!
Firstly you will need:
225g mixed mustard seeds (I used yellow and black but you can use brown as well if you wish)
275ml white wine vinegar (can substitute cider vinegar)
1 cinnamon stick
4 tbsp clear honey (can add more honey to taste)
1 tsp sea salt
optional: 1 tsp crushed dried chilli flakes (if you like it HOT!)
Place the mustard seeds, vinegar, cinnamon stick (and chilli flakes if you are using them) in a bowl. Cover and leave for 12-24 hours. The ones above have been left for around 15 hours.
Yummo! They look pretty good already!
But resist the urge to spread some on your bread and butter, and instead pop two thirds of the mustard seeds (sans cinnamon stick) into a food processor or mortar and pestle. Blend away until lightly crushed.
Mmmmmmmm! Combine with the remaining mustard seeds, honey and salt and stir well. You may add more honey or salt depending on your taste.
Then they are ready to pop into a jar. Make sure you have sterilised your jars first. The mustard will last for months unopened in a dry cupboard or, once opened, 2-3 months in the fridge.