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Image / Editorial

This homemade wholegrain mustard is so worth the minimal effort


by Meg Walker
19th Aug 2019
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The resurgence of the decent sausage is one of the great stories of the last 20 years and this mustard makes a perfect partner. A really tremendous allrounder, it provides a gentle heat and a real front of the mouth ‘punch’ and is as good stirred into a recipe as it is on the side of the plate. Its gentle nuttiness also makes it perfect for livening up mashed potato or a cheese sauce.


Wholegrain Mustard

Makes 3-5 small jars

Ingredients
100g yellow mustard seeds
140g brown mustard seeds
½ tsp black peppercorns
3 allspice berries
approximately 6 dried birds-eye chillies or 1 tsp dried crushed chillies
350ml cider vinegar
230ml water
2 tsp sea salt

Method
Grind the mustard seeds and spices until a coarse grind is achieved.

Mix together the vinegar, water and salt and stir to dissolve the salt. Add this liquid to the grind. Give it a good stir – it will look thin and very liquid at this point. Cover and leave to stand overnight.

The next day, give the mixture a further stir; it should be thickening up nicely. Cover and leave overnight again. Repeat this process twice more, until the mustard has thickened up. Spoon into sterilised jars and seal immediately.

 

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Extracted from Handmade Pickles & Preserves by Tracklements (Pavilion, approx €14). Photography by Dan Jones.