How to make Honey Mustard

I seem to have been chopping a lot of onions this week making jars of onion relish and onion marmalade. To take break from watering eyes here's a recipe for Honey Mustard. It can be easily adjusted to taste.

Honey Mustard

To make this you will need:

• 8 tablespoons in total of mixed black and yellow mustard seeds
• 150mls white or white wine vinegar
• liquid honey
• salt
• light olive oil
• a small jar

Using a food processor or mortar and pestle grind the mustard seeds together until you have a paste. It doesn't need to be a completely smooth paste - a bit of texture is fine. 

Put the mustard seed paste in a non-metallic bowl. Pour over enough vinegar that the seed paste is just covered and stir. Repeat this process adding a vinegar a little at a time until the seeds have absorbed all they can, Stir well between each addition.

Add a little salt and honey to taste. Try the mustard after a few days - if you find the taste too strong it can be mellowed by adding a small amount of light olive oil. If you find you've over done the olive oil let the mustard stand for a couple of days, then pour off the excess. 

Once you're happy with the flavour, pot into a sterilised jar and seal. The mustard will be ready to use in about two weeks.

You may also like to try:
Pickled Garlic
Peach and Chilli Chutney