- 500g yellow mustard seeds
- 500g black mustard seeds
- 1 litre soaking liquid (verjuice, wine, vinegar, beer)
- 125ml oil
- 375ml honey
- 2 tablespoons salt
Mix the seeds and soak overnight in selected liquid. Stir at least once during the soaking process. The next day combine the oil, honey and salt and add to the soaked mustard seeds. Mix well then add your own flavouring – spices (chilli), garlic, herbs (lavender), chopped olives, sun-dried tomatoes, green peppercorns, orange rind, or cherries (great for duck). Spoon into hot sterilised jars and seal tightly. Makes approx. 10 x 275gm jars.
Strangely enough mustard it is also delicious when combined with fruit. I frequently make the following recipe created by Alexandra Denton and serve it with cheese, sliced ham off the bone and fresh bread.