English Mustard


The classic pungent english mustard

The classic pungent english mustard



3.5 tablespoons Yellow mustard seed
2 tablespoons black mustard seed
3 1/2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon powder preservative
1/2 cup white vinegar
1 teaspoon Dried herbs (optional)


  1. Dry grind ingredients 1 through to 6 till in between coarse and fine
  2. Mix in half cup of the vinegar gradually till well combined
  3. I have used Potassium Metabisulphite as the preservative
  4. Add the dried herbs (optional) and mix well.
  5. Transfer to a sterlized bottle and store in fridge for at least 5 days before consuming.
  6. This helps the flavors to well combine

for a very strong flavor, use plain water instead of vinegar. other variation include using beer or white wine vinegar

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