I have been making my own wholegrain mustard for a while, now. Well, until December 2022, I hadn’t made it for a while. The first time I made it was ahead of a Sunday supper. I cannot remember why I needed it, but none of the shops had any. For love nor money, we could find none anywhere. Whatever I was making (I don’t remember), needed it. I had to have a plan B. I made my own.
It was that good.
I’ve been meaning to do so, again. I also thought that those little jars might be a nice addition to my line of products and, potentially, a great Christmas gift. Last December, as I was planning my fare for the annual Christmas market in McGregor, I had the opportunity to get my hands on goodly quantity of spices and mustard seeds were on my list.
Recipe: lost
Of course, I had written the recipe down. Somewhere. Probably on a (s)crappy piece of paper. Given that it was probably some three – even – four years ago – I couldn’t find it. I did my research (again) – having remembered the basic ingredients, – to be sure of the quantities and ratios. The first time, of course, I needed it in a hurry, so I broke the rules – of making. It was a mistake.
It’s easy, but you need to plan and do the plan
I didn’t need to make that a heading. However, this is a note to self as much as it’s a strong recommendation to you. Because I learned the hard way. The first time I made mustard, I neither soaked the mustard seeds and nor did I stash it to “brew”. I should have. The soaking makes the mustard more creamy and the stashing – for a month if you can bear it – does significantly add to the flavour. Not only does the mustard get hotter, but the mustard mix gets more aromatic the flavour deepens.
Getting into the mustard

It’s a really simple recipe and when I made it, I had fun making pretty patterns with the yellow and brown seeds.
In addition to the seeds, the ingredient list is short: apple cider vinegar, honey (or sugar) some salt and turmeric. The latter does two things: it’s anti fungal and it helps to keep the mustard yellow. The colour tends to dull even though the flavour improves with time.
When I made it in December, I chose to make it in an extra large jar because I quadrupled the recipe and I knew that my immersion blender would fit into the jar.
Once I’d blended it to the consistency I wanted, I didn’t have to decant it. I could scrape down the sides and let it mature. After a couple of days I tasted it for flavour and also for consistency. I added a little more honey and some water so that it wasn’t quite so stiff and claggy.
The recipe – roughly
Equal quantities – 50 g – each yellow and brown mustard seeds, just under half a cup of apple cider vinegar and 1-2 tablespoons or water and half a teaspoon of salt. As I said, they say that the sugar (I use honey – and you could use a sugar substitute) and turmeric are optional. I don’t think so. That means, the same amount of turmeric as salt and then honey to taste. I recommend about double the amount of salt so you don’t have a sweet mustard. Unless, of course, that’s what you want.
What to (you must) do
Soak the mustard seeds – cover them with about two thirds of the vinegar. Stand for at least 1 hour or overnight – better. The following day, add and blend the remaining ingredients. Then pot in a sterilised jar and leave it alone for a month for the flavours to develop.
If you’d like a printable recipe, you’ll find it here. If you do download recipes, buy me a coffee. Or better yet, a glass of wine….?
Gifts

A selection of best selling products prepared for the Christmas market
I mentioned that I made a batch for the Christmas market. I’m delighted to say that it sold like hot cakes and I’m going to see if the next batch sells as quickly. One of the pots was booked even before I made it. The buyer will collect it tomorrow and I have to persuade her not to open it for at least four weeks…I’m not sure I’ll succeed!
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma
Post script
If this post might seem familiar, it’s because I’m doing two things:
re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine….?
and “re-capturing” nearly two years’ worth of posts.
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Keener than (wholegrain) mustard
