Make Wholegrain Mustard

Mustard jars always seem to have more mustard in them than I ever use! I began making my own mustard because I really wanted to try and stop as much wastage from my kitchen as possible. This recipe makes quite a small amount of mustard, but if you make more it will store in the fridge for 1-2 months (if all equipment is clean).
YOU WILL NEED
2 tablespoons mustard seeds
20g mustard powder
1/2 teaspoon salt
1 tablespoons vinegar (cider, white wine or sherry)
40 ml white wine or water (boiled and cooled)
METHOD
1) Pound the mustard seeds lightly in a grinder or mortar & pestle, till they crack a little.
2) Place them in a bowl with the mustard powder and salt.
3) Add the vinegar firstly, a bit at a time, stirring, and then the wine (or water), again strirring to make a smooth paste.
Click on the label below to find other mustard recipes.

Make Easy English Mustard

I use mustard so infrequently that I found myself buying a jar, using a quarter of it, and then once the six months 'use within' date was up having to throw the rest away. This way is alot less wasteful, both in terms of packaging and product.
YOU WILL NEED
Mustard powder
Boiled water (cooled to room temp)
Salt to taste
METHOD
1) Place the mustard powder and the salt in a bowl.
2) Add the water bit by bit, mixing as you go, to make a smooth (non-lumpy) paste (the paste should drop from a spoon but not be watery).

Order Mustard

Whole Brown Mustard Seeds, refill, 50g. 55p.

Whole Yellow Mustard Seeds, refill, 50g. 55p.

Mustard Powder, refill, 35g. 65p.