75 gr white mustard seeds
25 gr black mustard seeds
200 ml white wine vinegar
50 gr cane sugar
Pinch of pepper
Pinch of salt
1 tsp turmeric


    1. Put the mustard seeds and vinegar in a bowl, cover with plastic foil and let this soak in the fridge for a night.
    2. Put the mixture in a food processor and add the sugar and spices.
    3. Let the food processor run until the mixture is smooth enough, this takes somewhere between 5 and 10 minutes. It is also possible to use a tall, narrow measuring cup and puree the mixture with a mixer. Make sure everything is pureed well.
    4. Cook a glass jar to get it completely clean. Then scoop the mustard in the jar and let it stand for a week in the fridge so the taste can develop even more (longer is better). After this is done the mustard is preservable for a year.

Your mustard is ready, enjoy!

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