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Homemade mustard

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


  • 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


  1. 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.
  2. 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.
  3. Taste, adjust the seasoning if necessary, then store in a sterelised jar – it will keep in the fridge for up to a month.

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