Cutting the mustard

New Zealand is a nation of DIYers, and many people like to make their own sauces, pickles, and condiments, such as mustard. Here’s a quick and easy recipe for making wholegrain mustard, ready in three days.

Ingredients (makes one cup)

• 30g black mustard seeds
• 40g white mustard seeds
• 2 Tbsp honey
• 1 Tbsp white wine vinegar
• 1 Tbsp tarragon vinegar
• 2 Tbsp olive oil
• 1 Tsp chopped green peppercorns
• 1 Tsp chopped fresh tarragon
• 1/4 Tsp salt
• Pinch turmeric
• 1-3 Tbsp hot water

Method

1. Crush half the seeds and place in a bowl with the remaining uncrushed seeds.
2. Combine honey, vinegars, oil, peppercorns, tarragon, salt, and turmeric.
3. Add to seeds, along with hot water.
4. Put into sterilised, re-useable glass jars, and seal.
5. Leave 2-3 days before using.

Tip: Use pink peppercorns instead of green