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English Country Breakfast Mustard




Source of Recipe


the web


List of Ingredients




To make one medium jar

40g yellow mustard seed
25g black mustsrd seed
2 sprigs of fresh thyme or tarragon
1/4 fresh chilli
1/4 teaspoon turmeric
1/4 teaspoon salt
1/2 teaspoon caster sugar
1 tablespoon olive oil
2 tablespoons of white wine vinegar
cold water.

The black mustard seeds are the strongest so add more if you want a really feisty mustard.

Recipe



Firstly crush both the yellow and black mustard seeds with the fresh herbs and chilli either in a herb grinder or a pestle and mortar.

When these ingredients are ground down to powder place them in a small mixing bowl. Add the salt, sugar, olive oil and white wine vinegar and a little water and mix into a paste. Then keep adding water very slowly until the mustard reaches the required consistency.

Place in an airtight glass or pottery jar and store on the bottom shelf of the refrigerator. The mustard will keep for 4-6 weeks.


Mustard is known to have anti-bacterial and anti-fungal properties, and may stimulate circulation and lift depression. It is particularly rich in sulphur, which is the "magic ingredient" in some health spas and natural springs, including those in Bath, (Somerset, England).