It is easy to make mustard at home. You will need to acquire some mustard seeds at your local health shop.
40g yellow mustard seeds
40g black mustard seeds
110mls red wine
110ml vinegar (5% acidity)
Pinch of salt
1. Put all the ingredients in a sterilised bowl or jar and stir. Cover tightly in cling film. Leave to sit for 2 days.
2. Blend the mixture until it is smooth, adding a little cold water if you need to.
3. Place the mustard in a clean sterilised jar and cover tightly (don’t use a metal lid as the vinegar will corrode it). You need to leave it for 2-3 months until it is ready to use.
OUR FAVOURITE MUSTARDS
You obviously don’t have to make mustard when there are so many good ones out there to buy. At gréatfood we love anything by Edmond Fallot which we first discovered in a delicatessen in Beaune in Burgundy, France on a wine trip (you can take a tour of La Moutarderie Fallot with a tasting at the end of the visit, that’s next on our list). You’ll find their range in fine food shops in Ireland.
Maille, another French brand, offer over 50 flavours of mustards and vinegars and their mustards are readily available in supermarkets. We use their dijon mustard on roast chicken, with bacon in a rustic sandwich, in vinaigrettes and with roast endive. Add a spoon or two of your favourite flavoured mustards to sauces (we use tarragon mustard in a chicken braise for instance), to mashed potatoes (this is where it is worth using truffle mustard) or to add bite to mayonnaise.
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Photograph copyright foodpixies.com