In the Mustard

Last Saturday, I said that I was almost in the mustard. This Sunday, I am most definitely in the mustard.

I have been making my own wholegrain mustard for a while, now. The first time was ahead of a Sunday supper and I could find none anywhere. Whatever I was making (I don't remember), needed it. I had to have a plan B. I made my own. I've been meaning to do so, again. It was that good. I also thought that it might be a nice addition to my line of products and, potentially, a great Christmas gift.

It's a really simple recipe and when I made it, I had fun making pretty patterns with the yellow and brown seeds. I chose to make it in an extra large jar for reasons you'll see now.

In addition to the seeds, the ingredient list is short: apple cider vinegar, honey (or sugar) some salt and turmeric. The latter does two things: it's anti fungal and it helps to keep the mustard yellow. The colour tends to dull even though the flavour improves with time.

The jar I chose had a neck wide enough for my immersion blender to fit in.

Once I'd blended it to the consistency I wanted, I didn't have to decant it. I could scrape down the sides and let it mature. After a couple of days I tasted it for flavour and also for consistency. I added a little more honey and some water so that it wasn't quite so stiff and claggy.

Here it is, potted and ready for next week's Christmas market.

PS I plan to write up the recipe - for myself as much as for you - if you would like it!

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

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Photo: Selma
Post script

If this post might seem familiar, it's because I'm doing two things:

re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
and "re-capturing" nearly two years' worth of posts.

I blog to the Hive blockchain using a number of decentralised appplications.