Making mustard is not only simple but is versatile – there are thousands of taste combinations that will suit whatever it is you’re cooking – so why limit yourself to store bought mustard? Mustard is made of a basic mixture that consists of dry mustard seeds, vinegar and the seasonings of your choice. They get their distinct flavours from whatever it is you decide to add – be it vinegar, beer, wine, sugar, honey, herbs or other spices.  Even the colours may vary and you could serve turmeric rich yellow custard, the natural yellow or even a little on the brown side from herbs or darker spices, so here’s a basic and a beer mustard.

Ingredients

• 50 g yellow mustard seeds
• 30 g black mustard seeds
• 50 g light brown sugar
• 5 ml salt
• 5 ml turmeric
• 5 ml dried herbs of your choice – if you are going to use fresh herbs, you’ll need about 60 ml here.
• 200 ml white wine vinegar

Method

• Place all the mustard seeds, the sugar, the salt, the turmeric and the herbs into a processor (or blender) and blend together until quite smooth.
• Gradually add the vinegar, a tablespoon at a time, blending well between each tablespoon and then continue blending until you have a coarse paste – add the vinegar as you would the oil when you are making mayonnaise.
• Set aside for about 15 – 20  minutes so that it can to thicken a little.
• Clean the jars well and sterilise them, after which you can spoon in the mustard, seal them properly and store for a fortnight before using.

Note: It’s very important to seal the jars properly because the mustard will turn an ugly brown if any air gets in – try using cling wrap or something similar underneath the lid.

QUICK BEER MUSTARD

Ingredients

• 60 g yellow mustard seeds
• 25 g brown mustard seeds
• 150 ml cider vinegar
• 5 tbsp caster sugar
• 2 tbsp English mustard powder
• 110 ml beer  (not stout)
• Salt and freshly ground black pepper

Method

• Put the vinegar and sugar into a non-reactive pot and bring to a simmer, add the yellow and brown mustard seeds as well as the English mustard powder and stir everything well.
• Simmer on high for 2 – 3 minutes until the liquid has reduced by ½  and the seeds are softish.
• Pour everything into the bowl of a food processor and blend to a coarse purée.
• Now add the beer slowly to the mustard mixture and blend again.
• Check and correct your seasoning because mustard tastes awful without the salt.
• Spoon into jars as per the above recipe.