I found this recipe in an old manuscript while I was at university.
- Steep herbs and spices in vinegar.
- Strain it off and soak mustard seed in the vinegar.
- Pound it in a mortar.
- Store it in glass jars.
Notes
Use wine or cider vinegar. Heating it helps absorb the flavours of the herbs and spices.Use some strong tasting herbs such as thyme, sage, and bay-leaf and for the spices use pounded coriander seed, allspice berries and black pepper. Avoid ready-ground spices.
You can use black or white mustard seed, or a mixture.
Soak it for a couple of days. Pour off any excess vinegar.
Use a food process unless you are feeling very energetic, have not got a pestle and mortar or want a very grainy mustard.
Taste it and see if you want to add salt, pepper, honey or a liquid such as apple juice or more vinegar.
Store it in glass jars with plastic lids which will not corrode.
