Homemade mustard
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Makes 400
Cooks In5 minutes plus soaking
DifficultySuper easy
Nutrition per serving
Calories 6 0%
Fat 1.2g 2%
Saturates 1g 5%
Sugars 0.2g 0%
Salt -g 0%
Protein 1g 2%
Carbs 0.2g 0%
Of an adult's reference intake
Ingredients
- 100 g yellow mustard seeds
- 150 ml Champagne vinegar , (you can also use cider vinegar)
- 150 ml white wine
- 4-5 sprigs of fresh tarragon
Method
- Place the mustard seeds, vinegar, white wine and 2 teaspoons of sea salt in a glass bowl and cover with clingfilm. Set aside for 3 days.
- On the third day, place all the ingredients in a food processor, picking the tarragon leaves first, then blitz until smooth. Add a few splashes of water to loosen, if needed.
- Taste, adjust the seasoning if necessary, then store in a sterelised jar – it will keep in the fridge for up to a month.