Wednesday 31 July 2013

Home made grain mustard

Mr Pickings loves mustard on his lunchtime sandwiches so once a year I make a big batch to get him through till the next time I make it.  I don't mind a bit now and then, but he is a huge fan so I need to make lots.  Neither of us likes that bright yellow gloopy Dijon stuff;  I make a real man's mustard!  I base it on an old Women's Weekly recipe - (I have a cutting from a magazine - no idea how old it is!) - and add a few extras of my own.  I do have a fabulous book by Barbara Beckett called Creating Gourmet Gifts (out of print I think, but I have seen it for sale on which has a few mustard recipes, and of course many other wonderful ones.

Makes 3-4 small-ish jars

Home made grain mustard:


95g yellow mustard seeds
95g brown mustard seeds
1/2 cup firmly packed basil leaves (or you can use about 65g./2.3 oz basil paste from a tube like me)
1 large or 2 small cloves of garlic
1/3 cup semi or sun dried tomatoes in oil
60ml honey (I used local honey)
60ml vinegar - I usually use a mixture of vinegars as I keep several different ones in my pantry. I used sherry vinegar, raspberry vinegar, verjuice and balsamic this time. 
1 tsp of ginger paste (from a tube) or 1 tbs of freshly grated ginger
60ml EV olive oil or a citrus infused olive oil  (I have used orange or lemon in the past)
1 tsp of sea salt flakes


Soak the mustard seeds in warm water for 6-8 hours then rinse off and drain well
Blitz the seeds in a processor for a few minutes to start breaking them down, then add the other ingredients and keep blitzing till it is the consistency you like.  I like to leave a fair few whole grains in mine.   Add more salt or honey or vinegar to your taste. 
Pack into sterilised jars and keep in the fridge or a dark place till needed.   Best put away for a month till it matures, but even better the longer you keep it.  


  1. I love making my own mustard too! It's so easy and delicious :D

  2. I have never made my own mustard, that seems like the kind of thing that would be way too involved. But you might have won me over! This looks easy and delicious, I bet it's miles better than the bought stuff.

    1. It is easy Sarah and great fun. And you can flavour it how you like.


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