Homemade Strong Mustard

Instructions

1. 1

   In a bowl, combine the mustard seeds, ¾ cup (180 ml) of the water, 2 tbsp (30 ml) of the vinegar and ½ tsp of the salt. Mix to combine. Cover and let marinate for 24 hours at room temperature.

2. 2

   Drain the mustard seeds. Pour into a personal blender. Add the remaining water, vinegar and salt, as well as the spices and sugar. Purée until emulsified and as smooth as possible. Add more water as needed, 1 tbsp (15 ml) at a time. Strain through a fine sieve, pressing with the back of a ladle to extract as much liquid as possible. Compost the residue.

3. 3

   Transfer the mustard into a 2-cup (500 ml) glass jar. Tightly seal and refrigerate for 7 days. The flavour of the mustard will continue to develop over this period. The mustard will keep for 6 months in the refrigerator (see note).