Mustard has been used since ancient times, the Romans, Greeks and Egyptians used mustard seeds to enhance their dishes. It was imported into France in the 13th century. Today, make this old-fashioned mustard recipe yourself.
Recipe for a 100 ml jar
Maceration time 24h
Preparation time 5 minutes
- 50g yellow mustard seeds
- 7 cl cider vinegar or squeezed lemon
- half a clove of garlic
- 5 cl of water
- 5 cl of neutral oil
- 1 tablespoon of honey
- 1 tablespoon of flour
- 2 pinches of Guérande salt
- A teaspoon of ground turmeric
- The day before in a 100 ml jar with a lid, soak the mustard seeds in the cider and leave to soak for at least 24 hours away from light and heat.
- In a food processor, add the mustard seeds soaked with the oil, honey, salt, garlic and flour. Mix everything until you get a nice consistency.
- Add the ground turmeric and mix everything.
- In the same clean jar, transfer the mustard and keep the jar cool with its lid. Mustard keeps for a long time.
You can also ferment your mustard seeds. In this case, let the seeds ferment in a brine (water + salt) for several days (at least 5 days). Then add the rest of the ingredients and mix everything together. In this case, increase the amount of salt (one teaspoon).