Wednesday, 7 July 2010

White Mustard with Fine Herbes

I love Mustard and this recipe appealed more than most to me as I have all the herbes in my garden.  Its nice to be able to produce something from the garden no matter how little.


3 1/2 oz white mustard seeds
3oz soft light brown sugar
1 teaspoon of rock salt
1 teaspoon of white peppercorns
1/2 teaspoon of ground turmeric
9 fl oz white wine vinegar
6 Tablespoons chopped fresh herbs to include Rosemary, Sage, Parsley and Chives


  1. Put all the dry ingredients into a food processer or blender and blend until the seeds are finely ground.
  2. Gradually pour in the vinegar and blend until well mixed.  Add the herbes and then mix briefly.
  3. Leave the mustard to stand for about an hour to thicken then transfer to warm sterilised jars which have been dried.  Cover the surface of each with a disc of waxed paper, waxed side down or if you wish to use a paraffin wax seal this can be added at this point; then leave until cold.
  4. Top the cold jars with new airtight lids (I don't use cellophane covers these days as I have found from personal experience that the preserve dries out quicker when stored like this).
  5. Label and store in a cool dark place - it will keep for approximately 3 to 6 months.

If making as a herb specific herb i.e. one variety only then reduce to 3 tablespoons per herb i.e. chive

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