Recipe by Tisme
Wonderful to serve with meat hot or cold. Don't let the ingredient's and time fool you, its so easy to make, and well worth the effort .........(well I think). I cut the Tabasco back just a little, but only because the family doesn't like things too hot. The yield and servings will depend on the size bottles/jars you use, so it will be more than likely that your yield will differ to mine. Make sure jars are well sterilised and check they have sealed properly.
Top Review by Elmotoo
I'm not leaving any stars yet because it needs to sit for a few more days. So far it's quite bitter. I added a bit extra golden syrup & salt. Do you really add all the ingredients then strain them out? Or do you soak just the mustard seeds, drain them, THEN add the rest of the stuff? I have a feeling that's why it's bitter because once I had added all the ingredients, I couldn't see straining it all out so I let it soak for 3 hours then simmer 1 hour. We'll see....I'll report back in a few days! I'm excited because I've always wanted to make my own mustard, lol. Made for Aussie Swap 11/12.
- 150 g dry mustard seeds
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 bay leaf
- 2 teaspoons Tabasco sauce
- 2 tablespoons golden syrup
- 1 tablespoon curry powder
- 1 cup white wine
- 1 chicken stock cube
Directions See How It's Made
- Combine all ingredients in a saucepan and cover with water.
- Leave to soak ingredients for an hour, strain and add a new lot of fresh water to cover.
- Leave again for 2 hours, put saucepan on heat and simmer for an hour, stirring mixture frequently, to prevent the mixture sticking to the bottom of saucepan.
- Add more water or wine as/if required.
- Remove from the heat and cool slightly.
- When cooled place in a food processor and process until roughly chopped, not pureed.
- Pour into sterilised bottles or jars and store in cool place for at least 1 week before using.