Making your own mustard is one of the easiest things you can do in the kitchen. I personally come from a place famed for its fish in mustard sauce gravy. In the eastern state of the erstwhile undivided Bengal , currently West Bengal and Bangladesh fish in mustard paste has been a favourite with both the areas of undivided Bengal. I anyway originally belong from the Western side of Bengal hence the partition of India which led to Bengal's heart being torn into two pieces had little effect on my family but perhaps that topic is quite a sad one and so moving on to happier things the moment I had discovered what mustard as a condiment was all about I could not help but laugh. After all we use mustard quite extensively in our cuisine and once I chanced upon the recipe by The Guardian and David Levobitz I have since made my own version and I adore it.
It has that beautiful strong aroma and flavour and is delightful as a dressing for salads or to be mixed with butter for sandwiches. Sometimes I thin it down and spread it directly on my sandwich with some ham and boy does it make me happy.
Once you soak the mustard and grind it the taste would be a bit bitter. I have seen my grandmother and aunts strain the mustard carefully after grinding it to ensure that no bitterness is left behind but for this condiment you cannot strain it but don't worry once you grind it leave it for 5 days to 7 days and the flavour intensifies while the bitterness goes away.
A combination of The Guardian's recipe along with David Lebovitz's
Makes 300ml to 350ml mustard condiment
100gm yellow mustard seeds
150ml white wine vinegar or a vinegar of your choice
100ml white wine
Salt as per taste
1/2 tsp Cayenne pepper (Optional)
Herbs of your choice (optional) I usually do not add herbs
4 tbsp cold water . You might require extra water to thin down the mustard
2 tbsp honey
1/2 tsp turmeric powder
Soak the mustard seeds in the vinegar and wine for 48 hours and then grind it with the other ingredients and let it sit tight for 5 days to 7 days and voila your jar of flavour is ready.
The thickness of the condiment should absolutely depend on your liking. So add the water 1 tbsp at a time to get the consistency of your choice. I like to keep mine a bit thick and when I want to I thin it down with a bit of water.
I would not suggest leaving out the turmeric because it imparts that beautiful colour.