Have some spare time at home and want to up your condiment game? Farmdrop content creator Louis Schofield gives you his favourite recipe for homemade mustard (it’s actually really easy).
If, like me, you’re a sucker for wholegrain mustard and all things fermented then this one is for you. It’s ridiculously easy, just a couple of minutes putting it together, then all you do is wait!
Like many condiments, making your own mustard feels like it should be a complex process. But at it’s very core, it’s incredibly simple – grind the seeds and add liquid. Colman’s mustard for example is mostly mustard powder and water. However if, like us, you prefer your mustard to pack a bit more of a punch, adding acidity takes it to the next level, as well as lengthening the shelf life of your mustard.
Homemade Mustard Recipe
This is my personal favourite way to make mustard, but like with everything fermented, there’s so much room for experimentation. For example, in this recipe we utilise left over brine from these full-sour pickles to give the mustard a wonderful tangy flavour. If you’re not using any kind of brine, I would make up the volume with the rest of the liquids, however to really make your mustard flavours pop I would highly recommend using a brine of some kind (sauerkraut is equally delicious!).
- 4 tbsp black mustard seeds
- 4 tbsp yellow mustard seeds
- 3/4 tbsp mustard powder
- 4 tbsp red wine vinegar
- 4tbsp apple cider vinegar
- 4 tbsp full-sour pickle juice
- 2 tsp sea salt
- Splash red wine (I find the sweeter the better as it offsets the acidity from the vinegar nicely)
- Splash of water
- Add the black mustard seeds and the yellow seeds to a spice grinder or pestle and mortar. Blend/crush until it looks like the image below.
- Add this mixture to a bowl and combine with the rest of your dry ingredients.
- Pour in your wet ingredients into the bowl and stir until fully combined. The mixture will look very loose, but after a few days resting it will start to solidify. Just add a splash of water at this point.
- Tip the mixture into a sterilised jar, then leave out at room temperature for 3-5 days, then have a taste. If it’s still too strong for you add more water accordingly, leave out for another day to absorb then just pop in the fridge.
Then you’re ready to eat. I put this mustard on anything I can, from sandwiches to hot dogs. It’s complex flavours means it also great as the base of a vinaigrette!