Honey Wholegrain Mustard

Alison McKee

Ingredients

• 500gm yellow mustard seeds
• 500gm black mustard seeds
• 1 litre soaking liquid (verjuice, wine, vinegar, beer)
• 125 ml oil
• 375 ml honey
• 2 tablespoons salt

Method

Mix to combine the seeds and soak overnight. 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.

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