Pungent and spicy, English Mustard is quite versatile - condiment, salad dressing, or to use in your bakes. This is my take on the classic recipe that is easy to make at home.
Course: Dips & Chutneys
Cuisine: English
Total Time: 8 minutesminutes
Ingredients
1/4cupblack mustard seeds
3/4cupyellow mustard seeds
1/4cupapple cider vinegar
1/2tspsalt or to taste
2tsphoney
Instructions
Soak the mustard seeds in vinegar overnight. The vinegar should cover the mustard seeds. You can add water if required.
Blend the mustard seeds into a smooth paste adding enough water.
Remove to a bowl. Add in the salt and honey. Mix well.
The English Mustard is ready to use. It would be a bit pungent to begin with. Allow it to rest for at least two days before using.
Notes
You can vary the ratio of the black and yellow mustard seeds depending on how pungent you want it. The more the black mustard seeds, the more pungent it would be.If you like a yellow version, you can add turmeric powder. But I prefer the rustic version one.