The classic pungent english mustard
The classic pungent english mustard
Ingredients
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)
Steps
- Dry grind ingredients 1 through to 6 till in between coarse and fine
- Mix in half cup of the vinegar gradually till well combined
- I have used Potassium Metabisulphite as the preservative
- Add the dried herbs (optional) and mix well.
- Transfer to a sterlized bottle and store in fridge for at least 5 days before consuming.
- 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
Ginger, Salt & Pepper 