Prep time: 
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Serves: makes about 700ml
This homemade mustard is lovely mixed into some creme fraiche for a quick and easy dip. Or add a teaspoonful or so into salad dressings, sauces, casseroles, curries and lots lots more.
  • 120g yellow mustard seeds
  • 100g brown mustard seeds
  • 2 level tsp Himalayan rock salt ( or flaky salt )
  • 200 ml runny honey
  • 300ml freshly squeezed seville orange juice ( about 6-8 oranges )
  • finely grated zest of 2 seville oranges
  • 100ml red wine vinegar
  • 1 heaped tbsp fresh thyme leaves, chopped
  1. Put all the ingredients into a blender, keeping back 20g of the yellow mustard seeds.
  2. Blits for 1 minute and then scoop out all the mixture into a mixing bowl.
  3. Stir in the reserved yellow mustard seeds.
  4. Cover and leave to stand overnight, this will allow the mustard to thicken up.
  5. Stir the mixture then spoon into sterilised jars.
  6. Cover with wax discs, seal and label.
  7. The mustard can be used straight away and once opened best kept in the fridge.
  8. The mustard should keep for up to six months if not longer.
Recipe by Jo Clark Cooking etc at