Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys homemade wholegrain mustard. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vickys Homemade Wholegrain Mustard is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vickys Homemade Wholegrain Mustard is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have vickys homemade wholegrain mustard using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Homemade Wholegrain Mustard:
- Get 80 g yellow/brown mustard seed mix
- Make ready 20 g mustard powder
- Make ready 1 tsp low sodium salt
- Prepare 120 ml cold water
- Make ready 3 tbsp apple cider vinegar
- Prepare 2 tbsp honey / agave nectar / brown sugar
Steps to make Vickys Homemade Wholegrain Mustard:
- Grind the mustard seeds briefly. You don't want to powder them because you're adding mustard powder anyway. Just knock them around a bit
- Add the mustard powder, salt & water and mix together. Let the mixture stand for 10 minutes to absorb the water a bit
- Stir in the vinegar and sweetener
- Pour into a sterilized glass jar, screw the lid on and set in the fridge to cure. This mixture will fill 2 old 150g mustard jars
- Wait AT LEAST 2 days before tasting. It won't be that great at first. It needs to sit a while. It will taste horrible and be quite runny when you put it in the jar but will thicken up and the bitterness will mellow out as more time passes. I leave mine a couple of weeks to get it to how I like it
- If you use hot water instead of cold, the mustard will be milder. If you leave the mustard seeds whole it will also be milder. If you leave out the mustard powder it will be milder still. You can also use beer or milk as your liquid, whatever you prefer. Using less water and more vinegar will also make your mustard a little milder. If you find that after a few days the mustard is too hot for you, spoon it into a bowl and heat it through then pour back into a clean sterilized jar when cooled. The heating will dampen the spice down. You can also add more sweetener if you want to. Putting the jar in the fridge will stop the flavour intensifying. If you like a spicier mustard, let it cure at room temperature and once your mustard has reached the desired flavour, put it in the fridge to stop the flavour mellowing more
So that is going to wrap it up with this special food vickys homemade wholegrain mustard recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
