- 100g (3½oz) brown mustard seeds
- 50g (1¾oz) white of yellow mustard seeds
- 1tsp brown sugar
- 1tsp salt
- 200ml (6½fl oz) white wine vinegar
- Pound the mustard seeds, sugar and salt in a pestle and mortar or whizz in a blender of coffee grinder. Just crack the seeds rather than turning them into a powder, as this will help them absorb the liquid.
- Transfer to a ceramic bowl and pour over the vinegar. Leave to stand for about 2 hours to thicken slightly (or chill overnight).
- Spoon the mustard into sterilised jars. Seal by covering with clingfilm, label with the date, and keep in a cool dark place for 2 weeks before using, to allow the flavour to develop.
While different vinegars provide a pleasant tanginess, the sweetness of fruit can be achieved by using juice and zest. Add a bit of ground turmeric for colouring if you prefer a bright yellow colour.
Specialised spice shops have the greatest variety of seeds. White or yellow ones are mild, brown seeds are hot and aromatic, and black seeds are strong and pungent.
Remember to sterilise your jars before using them. Simply pour boiling water into small, clean jars, then dry completely on kitchen towel. Once you open the jar, the flavour will start to become milder, so refrigerate and try to use it up fairly quickly.
For chilli garlic mustard - add 1 dried chilli pepper, crumble, and 1 clove garlic, finely chopped. For horseradish mustard - add about 1tbsp of grated horseradish. You can make tarragon mustard by using 2tbsp of chopped fresh tarragon, or beer mustard by using 130ml (4fl oz) of beer and 70ml (2fl oz) of vinegar instead of all vinegar. Add a pinch of ginger, cinnamon and some caraway seeds. For honey mustard - replace the brown sugar with 50ml (1½fl oz) of honey.