Home made Mustard Sauce

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiment
Cuisine Indian
Servings 1 cup
Calories 36.5 kcal

Equipment

  • High speed blender
  • Wooden spoon

Ingredients
  

  • 1/4 cup Black mustard seeds
  • 1/4 cup Yellow Mustard seeds
  • 1/4 tsp Ground Ceylon cinnamon powder
  • 1/4 tsp Turmeric powder or use Luke's immunity powder
  • 1/2 tbsp Raw honey
  • Salt as per taste
  • 1/4 cup Apple cider vinegar adjust as per needs to cover and soak the mustard seeds
  • Water as per needs while grinding

Instructions
 

  • Place the Yellow and Black mustard seed in a bowl.
  • Add the Apple cider vinegar and make sure it comes up to 1/2" above the mixture.
  • Cover it well and set aside for 48 hrs.
  • After 48hrs ,grind the above to a fine paste
  • Add in the cinnamon powder, turmeric powder /immunity powder and honey.
  • Mix and stir it well.
  • Add water as per needs to get the consistency required.(approx 1/4 cup).
  • Cover and store at room temperature for 2 days before using.
  • This wait time is important, and not just because it allows time for the mustard to thicken up.
  • Freshly made mustard has a harsh, bitter taste. That bitterness mellows as the mustard ages.
  • Transfer this now to an airtight jar and store in the refrigerator.
  • Stays fresh for 1 to 2 months.

Variations

  • Add herbs and seasonings as per choice if needed.
  • Adding Apple cider preserves the spiciness Without it, the mustard becomes bland with time.
  • If you want to make your mustard sauce even spicier, Add chilies or freshly grated horseradish/ginger.

Nutrition

Calories: 36.5kcalCarbohydrates: 5.5gProtein: 0.3gFat: 1.2g
Keyword traditional
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