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Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)

Home made Mustard Sauce

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 cup
Course: Condiment
Cuisine: Indian
Calories: 36.5
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup Black mustard seeds
  • 1/4 cup Yellow Mustard seeds
  • 1/4 tsp Ground Ceylon cinnamon powder
  • 1/4 tsp Turmeric powder or use Luke's immunity powder
  • 1/2 tbsp Raw honey
  • Salt as per taste
  • 1/4 cup Apple cider vinegar adjust as per needs to cover and soak the mustard seeds
  • Water as per needs while grinding

Equipment

  • High speed blender
  • Wooden spoon

Method
 

  1. Place the Yellow and Black mustard seed in a bowl.
  2. Add the Apple cider vinegar and make sure it comes up to 1/2" above the mixture.
  3. Cover it well and set aside for 48 hrs.
  4. After 48hrs ,grind the above to a fine paste
  5. Add in the cinnamon powder, turmeric powder /immunity powder and honey.
  6. Mix and stir it well.
  7. Add water as per needs to get the consistency required.(approx 1/4 cup).
  8. Cover and store at room temperature for 2 days before using.
  9. This wait time is important, and not just because it allows time for the mustard to thicken up.
  10. Freshly made mustard has a harsh, bitter taste. That bitterness mellows as the mustard ages.
  11. Transfer this now to an airtight jar and store in the refrigerator.
  12. Stays fresh for 1 to 2 months.
Variations
  1. Add herbs and seasonings as per choice if needed.
  2. Adding Apple cider preserves the spiciness Without it, the mustard becomes bland with time.
  3. If you want to make your mustard sauce even spicier, Add chilies or freshly grated horseradish/ginger.