Here's how it started. I had no mustard. Mustard is a staple. It's usually so low in calories it doesn't count and it packs a flavour punch that makes everything from salads to sandwiches taste spectacular.
So I ran out and being that I'm on a budget, I couldn't just run to the shops and get some more.
Cut to a few days later. I had my head in the cupboard and noticed that I had a container of mustard seeds that I must of bought to do some pickling a while ago.
Because Google has all the answers, I googled to find out how hard it was to make my own mustard. Turns out, not so hard. I amalgamated all the information I had read and came up with my own concoction based on what I had in the cupboard. It worked really well, even if it is a bit on the hot side.
Score one for the budget.
•One cup of mustard seeds.
•Half a cup of vinegar (I used coconut vinegar because that's what was in my cupboard.)
•Half a cup of white wine (because that's what was in my fridge- hehe!)
•A dash of salt.
•A dash of pepper.
•A dash of sweetener (I used a tablespoon of agave).
Place the seeds vinegar and wine in a clean jar to soak for at least overnight. I kinda forgot about mine and left it for about a week.
Take your blender and blend it all up. Add enough water to get the consistency you desire.
Add final ingredients and blend some more.
Put in a clean, air tight container and store in the fridge.
Enjoy your playtime!