I've been meaning to make my own mustard condiment for years, but never got around to it for one reason or another. If I had realised how easy it is to get a really tasty result, I would have done it years ago, instead of prevaricating. The only (mildly) difficult part is sourcing the mustard seed. You can buy one of three mustard seed types: white/yellow, brown and black. The three seed types are increasingly hot in that order. If you live in a city you probably have access to a wholefoods supplier, and for everyone else you can probably get mustard seeds fairly cheaply via the Internet. Now that we have the difficult part out of the way, we can proceed to the easy part: making the mustard condiment (sometimes called prepared mustard).
Equipment used for grinding the mustard seeds
To release the fiery taste in mustard seeds you need to grind them and add a liquid, usually cold water. However, once this liquid has been added, the fieriness starts diminishing, within minutes. To arrest the decline in the fiery flavour you need to add an acid, usually vinegar or you could use something like lemon juice. Using warm water also reduces the fieriness of the mustard. That is all you need for a mustard condiment, everything else is optional flavourings.
Many mustard condiment recipes include a sweetener such as sugar. I prefer not to have sugar added and I really think it isn't needed.
|Mustard seeds, yellow||60 g|
|Cold water||60 ml|
|Cider vinegar||30 ml|
|Turmeric, ground||1 tsp|
This particular recipe worked for me, but if you fancy something different you can vary the seeds used, try a different vinegar or use warm water instead of cold.
The finished mustard in a re-purposed jam jar.
Nasty bacteria don't like the combination of mustard seed and vinegar, so your jar will probably keep for many months, even once you have opened and used some. Though, I am certain you will find it so tasty it won't last anything like that long.