Since I have been having a hard time finding mustards that are strong enough for my taste, I decided to start dabbling with making my own. Now that I have started and done my first batch, I have no clue why I haven't done this earlier. It's so easy! The hardest thing was to crush the seeds using a mortar and pestle. I guess I only have myself to blame for this though. I like to do things the old school way. If you, however, are not fond of spending 20- 30 minutes beating tiny little mustard seeds into a fine powder, you can always use one of those Bullet style grinders/blenders. I have a feeling that I will be posting more mustard recipes here in the near future as we get closer to Yule. Stoneground mustard is a must on the 'Julbord'.
Enjoy!
/Eka
INGREDIENTS
- 1 bag Brown Mustard Seeds
- 1 bag Yellow Mustard Seeds
- 0.75 dl of Water
- 3.5 tbsp Honey
- 1 tbsp White Wine Vinegar
- 1 tbsp Vegetable Oil
- Salt
INSTRUCTIONS
- Crush the mustard seeds with a mortar and pestel. The finer you crush the seeds the stronger the mustard will be.
- Add the rest of the ingredients and mix thoroughly. The mustard will seem pretty runny at this point. Don't worry, it will set up as the crushed seeds soak up the fluids. Add more oil if the mustards is too hot for your liking. More honey can be added for a sweeter flavour.
- Let sit in the refrigerator for at least 24 hrs before serving.
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