I love mustard, the hotter the better. It livens up everything from sausages to pork shops, roast beef to sandwiches. Here’s how to make your own homemade fiery mustard. It’s hot stuff!
Homemade Fiery Mustard
It’s time to get cracking on making those festive foodie gifts for family and friends. This Fiery Mustard is a great idea and takes you away from the usual sweet jams and preserves that are so popular in gift hampers.
Mustard is so simple to make
People don’t often think of making their own mustard maybe thinking there is something difficult or mysterious in making this red-hot condiment and thus preferring to just but it off the shelf in the supermarket.
But this is far from the truth, mustard is so simple to make and your homemade variety will knock spots off the shop bought stuff.
You will need a little bit of time for this recipe, 24 hours for the mustard seeds to soak in vinegar but then it is really just a case of whazzing the ingredients together and giving Mother Nature another 2 weeks to allow the flavours to really develop before you taste all this fiery mustard goodness.
Remember to sterilise your jars before use.
How long will homemade mustard keep?
This fiery mustard will keep for up to a year in a cool place. Once opened store in the fridge and use within a few weeks.
How to serve homemade fiery mustard
I like to use this Fiery Mustard on pork chops, with ham and salad in a sandwich and also with that good old standby melted cheese on toast.
Give it as a gift in an old-fashioned wire closure jar and tie on a vintage spoon as an extra little gifty touch.
Looking for more easy condiments to make at home? Then check out these fun recipes before you go;
This recipe for Fiery Mustard is just one of 50 recipes in my Ebook Naughty and Nice Edible Gifts For Christmas.
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PS This homemade Fiery Mustard is part of my super 50 Easy Homemade Pantry Staples list. You can make so many of your store cupboard basics yourself, it’s fun and saves money too.
Homemade Fiery Hot Mustard
- 150 g/50z yellow mustard seeds
- 120 ml/4 floz white wine vinegar
- 2 tsp chilli flakes
- 2 tsp paprika
- 3 cloves garlic crushed
- 1 tsp sea salt
- Cover the mustard seeds with the vinegar in a non metalic bowl and set aside at room temperature for 24 hours.
- Whazz all the ingredients together in a food processor.
- Pack into a sterilised jar.
- Leave for 2 weeks before using to allow flavours to develop.
- Use within 1 year, once opened store in fridge and use within 1 month.