For the first time in a few years I made a batch of mustards for Christmas to give to family and friends. This neat little book, “Mustard” by Janet Hazen contains heaps of simple and tasty mustard recipes.
As you can see I made five different kinds of mustard. The Muscovado (dark brown sugar) and Muscat was a bit of a variation on the book, otherwise I followed the recipes.
So here’s one of them, probably my favourite.
Herbed Tomato Mustard
1/3 cup whole yellow mustard seeds, finely ground
1/4 cup red wine vinegar
2 tbsp water
1 tbsp olive oil
2 cloves garlic, minced
1 tsp each dried basil, oregano and chervil
About 1/2 cup tomato, peeled, seeded and finely chopped
1 tsp salt
1/2 tsp black pepper
Puree all of the ingredients in a blender until smooth. Place in a jar and allow 2 weeks for the flavours to blend.