English Mustard – a delicious recipe with mustard seeds, mustard powder, water, cayenne pepper, turmeric powder, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
2
In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
3
Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
4
If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
5
Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
6
Enjoy!
19
kcal
Calories
1
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons mustard seeds, 4 tablespoons mustard powder (Coleman's), 1/4 cup water, 1/2 teaspoon cayenne pepper, and more.
Yes, English Mustard falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
