Wild Wholegrain Mustard

by Amy Oboussier May 10, 2024

Make your own plain or beer wholegrain mustard with our wild mustard seeds for the perfect spicy and aromatic condiment to add punchy flavour to sandwiches, stews, sauces and more.

Our wild mustard seeds grew on John and Guy Turner's farm in Lincolnshire as an accidental second crop in a field of organic marrowfat peas.

Because this recipe uses wild mustard rather than the usual yellow mustard seeds, the colour is not the distinctive yellow you might expect. Just add a pinch of turmeric for a more yellow colour, as some commercial mustard producers do anyhow. Alternatively, replace half the mustard seeds with yellow for a milder flavour and richer colour.

Makes 1 Jar of Mustard

Ingredients

Mustard

100g Wild Mustard Seed
80ml Apple Cider Vinegar
30ml Water
1 tbsp Honey
¼ tsp Salt

Beer Mustard

100g Wild Mustard Seed
70ml Dark Beer
40ml Apple Cider Vinegar
1 tbsp Honey
¼ tsp Salt

Method

Place all the ingredients for your chosen mustard in a jar and leave to soak for 3 days.
Use a pestle and mortar to grind into a paste of your preferred consistency, adding a little liquid if needed. A food processor can be used but the best results are produced by hand grinding as this crushes the seed rather and cuts them.
Store in a jar in the fridge.

Amy Oboussier

Author

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