by
Paul
Benhaim1/2 tsp turmeric
1/2 tsp ginger, ground or juiced
1/2 tsp horseradish, grated
75ml cider vinegar
75ml hemp oil
75ml warm water
1 tbsp raw honey or maple syrup
Small lemon slices
Mix mustard, spices and flour together. In a separate bowl, mix
water, vinegar and raw honey or maple syrup. Combine in pan.
Bring to boil and leave on low heat for 2 minutes. Let cool until
warm, then pack into clean air tight jars. Place lemon slice in jar to
help keep mustard fresh (needs to be replaced every 3-4 days).
Always refrigerate. Add more flour to thicken. Exchange oil for
water to make hotter!
Other
Mustards
Other types of mustards just use red wine vinegar instead of cider
vinegar. Real Dijon mustard uses Champagne. Chinese mustard
uses flat beer. Try adding a pinch of powdered cloves, garlic,
onion, sea vegetables, whole black mustard seeds or dill for
unusual tastes and colours. In ancient Rome black mustard seeds
were crushed and mixed with wine to make an early version of our
table mustard.