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1 Homemade Mustard

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Homemade Mustard

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Ingredients

2 jar(s)

Homemade Mustard

  • 150g mustard yellow seeds
  • 300g white wine vinegar
  • 75g sugar or honey, or to taste
  • salt & pepper, to taste
  • 2 cloves garlic
  • 1 teaspoon tumeric ground
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  • 6
    2min
    Preparation 2min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

    Homemade Mustard

  1. Soak the mustard seeds in the vinegar over night.

    Place all ingredients into the TM & chop for 30 secs speed 10 scrape down the sides of the bowl & repeat.

    Place into sterolised jars into the fridge.

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Tip

Recipe idea from The Cookbook "Homemade" by Yyvette van Boven.

To make it even smoother try putting a couple of ice cubes in before blending.

Taste will improve over time. For a nuttier flavour toast the mustard seeds first.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Sharkies16: it thickens on standing. How many days...

    Submitted by amanda orsum gargula on 23. March 2023 - 09:59.

    Sharkies16: it thickens on standing. How many days since you've made it, maybe wait a few weeks. That's how it was for mine

    Amanda Soft

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  • I made this and the flavour was amazing but am...

    Submitted by Sharkies16 on 23. March 2023 - 08:44.

    I made this and the flavour was amazing but am wondering if there is a way to make it slightly thicker, it was a bit runny.

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  • This is a great addition to recipes. I do it...

    Submitted by linda.bullen on 5. September 2021 - 14:28.

    This is a great addition to recipes. I do it without the sugar. Thanks

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  • amanda orsum gargula: Yes that is what happens...

    Submitted by amanda orsum gargula on 9. April 2017 - 08:22.

    amanda orsum gargula: Yes that is what happens when it is freshly made.

    Amanda Soft

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  • amanda orsum gargula:...

    Submitted by skza7 on 1. April 2017 - 01:12.

    amanda orsum gargula:
    I didnt read that in the recipe instructions, possible needs to be added?

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  • Not sure what happened to my comment but here...

    Submitted by amanda orsum gargula on 29. March 2017 - 19:27.

    Not sure what happened to my comment but here goes.

    you have to leave the mustard for at least 3 weeks before you even try it as it needs to ferment or mellow to its true flavours. there is absolutly no gain in trying it before the mellowing period has passed.

    Amanda Soft

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  • skza7 wrote:...

    Submitted by amanda orsum gargula on 29. March 2017 - 19:24.

    skza7 wrote:

    I must have done something very wrong.. Mine wasn't very nice, really bitter..


    Amanda Soft

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  • I must have done something

    Submitted by skza7 on 30. December 2015 - 22:10.

    I must have done something very wrong.. Mine wasn't very nice, really bitter..

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  • Really great recipe, thankyou

    Submitted by jessy2015 on 13. March 2015 - 14:43.

    Really great recipe, thankyou for sharing,  doubled the mixture and got 2x 250 g, 1x 500 g jars

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