It is tradition in my family to make home made mustard to go with the ham at Christmas, but why don’t we make mustard all year around? If you have a blender it is super easy to make mustard and start experimenting with different flavours. I love a sweet mustard but if you don’t want the sugar you could leave it out. But why would you. I have tried out a few different ways of sweetening the mustard lately and in this recipe I have used maple syrup. If you don’t have maple syrup you could use dark brown sugar or honey. Another way of mixing it up is with different vinegars, I used apple cider vinegar because I had a nice one in the cupboard but any vinegar will do, pick your favourite! You can also replace the oil with your oil of choice. So many options.
This will create a strong mustard and if you want a milder version use less brown mustard seeds and more yellow seeds. You can also mix the finished mustard with some milk or cream when serving. Don’t mix it in the jar as the cream or milk will not last as long as the mustard. The mustard will keep in the fridge for a couple of months.
It is important to know that the mustard will be very bitter and not edible straight away when blended. I was not aware of this and after tasting my first mustard I concluded I must have done something wrong and almost threw it in the compost. Luckily I decided to keep it in a jar and after a day or two it had ripened and started to taste like actual mustard.
Mustard with maple syrup & fennel seeds
50ml yellow mustard seeds
50ml brown mustard seeds
1 tablespoon apple cider vinegar
2 tablespoons maple syrup
1/2 teaspoon fennel seeds (optional)
1 teaspoon salt
50 ml cold pressed rape seed oil
100 ml water
Simmer the mustard seeds in some water for a couple of minutes to make them softer and easier to blend. Alternatively soak over night. Place all the ingredients in a blender or use a hand mixer. Blend until you get a creamy consistency, this will usually take a few minutes. Disinfect a jar by placing it in 120 degrees celsius in the oven for a coupe of minutes. Let the jars cool slightly then fill with mustard. Let ripen in the fridge for 1-2 days.