Recipe for Old-fashioned Mustard

Name: Recipe for Old-fashioned Mustard
Prep time: 10 min
Total time: 10 min
Yield: 5
Ingredients: 50 yellow or black mustard seeds (or a mix); 75 white wine vinegar with nuts; 50 olive oil; 10 whole wheat flour; 10 flake salt; 1 chopped garlic; 1 chopped tarragon; 1 spice blend (coriander, fennel, green anise, cinnamon, clove); 3 pepper mill of mixed peppers; 1 honey (or granulated sugar); 50 water

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Recipe for Old-fashioned Mustard

AuthorCategoryHomemade sauceDifficultyBeginner

This recipe comes in a variety of versions, allowing everyone to have their own personalized mustard.

Yields5 Servings

Prep Time10 mins

Ingredients

50 yellow or black mustard seeds (or a mix)

75 white wine vinegar with nuts

50 olive oil

10 whole wheat flour

10 flake salt

1 clove chopped garlic

1 chopped tarragon

1 spice blend (coriander, fennel, green anise, cinnamon, clove)

3 pepper mill of mixed peppers

1 honey (or granulated sugar)

50 water

Directions

Prepare and weigh all the ingredients. Place them in the mixing bowl.

Finally, blend for about 2 minutes until you obtain a smooth and homogeneous mixture. Adjust the seasoning to your taste. Jar it, cover, and store in the refrigerator.

Ingredients

50 yellow or black mustard seeds (or a mix)

75 white wine vinegar with nuts

50 olive oil

10 whole wheat flour

10 flake salt

1 clove chopped garlic

1 chopped tarragon

1 spice blend (coriander, fennel, green anise, cinnamon, clove)

3 pepper mill of mixed peppers

1 honey (or granulated sugar)

50 water

Directions

Prepare and weigh all the ingredients. Place them in the mixing bowl.

Finally, blend for about 2 minutes until you obtain a smooth and homogeneous mixture. Adjust the seasoning to your taste. Jar it, cover, and store in the refrigerator.

Notes

Recipe for Old-fashioned Mustard

Ingredients Directions

JoëlleDecember 29, 2018

Thank you, very useful recipe when you are allergic to sulfites and have to prepare everything yourself! I substituted wine vinegar with rice vinegar, the only one my husband can tolerate. I regretted the lack of creaminess, but next time I will try soaking the seeds in advance as some recommend.
pascalineDecember 29, 2018

I want to make several jars in advance. How do we preserve them? Is there a specific sterilization method? Thank you.
dokiDecember 29, 2018

And what about the turmeric? Very nice recipe! My suggestion: - in spices, for me turmeric is essential to give a beautiful golden yellow to the mustard! - if you have some acidity issues, replace it with apple cider vinegar - I often see that soaking is necessary: I think it's better for the mucilages of the seeds to develop well and provide creaminess.
micheleDecember 29, 2018

Excellent Excellent! It was good right from the start (I used half black seeds and half seeds, soaked overnight in apple cider vinegar with garlic, etc.). The next day, I added the rest. I tasted it: no bitterness, even right after blending. My suggestion: Maybe there is bitterness when using only yellow seeds, I don't know. And I also have a question: for long-term storage, can we sterilize the jars (although it’s so quick to prepare!...), in case we want to give some as gifts? A great idea for little gifts for friends!
pascalDecember 29, 2018

very good recipe, and delicious to consume without moderation. just one question, if we want to keep this mustard outside the fridge for a few months, can we sterilize it?