wholegrain mustard

Makes enough to fill three 7oz jars

Ingrediants
75g yellow mustard seeds
75g black mustard seeds
150ml white wine vinegar
2tbsp clear honey
1/2 grated nutmeg
1 tsp salt

Combine the mustard seeds in a mixing bowl.
Pour the vinegar over the mustard seeds.
Cover the bowl and leave overnight to allow the mustard seeds to soak up some of the vinegar and soften slightly.
Add the other ingrediants and combine with a hand mixer.
Pour into sterilised jars and keep refrigerated once opened.

This mustard will take 2 weeks to mature. We made this today and the mustard smells divine. I have tried a little of the mustard, as it stands, but the flavour is too harsh. You must leave this mustard to stand for the flavour to combine and mellow.