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Wicked's Wholegrain Mustard

A homemade wholegrain mustard with excellent flavour and texture. The spiciness develops over time as it matures.

Ingredients

  • 115 g black mustard seeds
  • 115 g yellow mustard seeds
  • 85 ml cider
  • 1-1.5 tbsp sea salt
  • 85 ml cider vinegar
  • 1 tbsp dark brown sugar

Instructions

  1. Soak the mustard seeds in the vinegar and cider for up to 24 hours to soften them. Add more water if they absorb everything.
  2. Set aside half a cup of the vinegar and mustard seeds mixture.
  3. Combine the remaining vinegar and mustard seed mixture, sugar, and salt in a food processor or with a stick blender.
  4. Process until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed.
  5. Stir in the reserved vinegar and mustard seed mixture.
  6. Using a funnel and spoon, portion mustard into sterilised jars.
  7. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness.
  8. The longer it rests, the spicier it gets. Taste it often and once the desired spiciness has been reached, refrigerate and serve.

Storage

Can be refrigerated for up to 6 months. Once refrigerated, the flavour will continue to mature but will not become more spicy.