The seeds of the mustard plant have been used as a spice, a condiment and a medicine for as long as it is possible to trace, with evidence that early civilisations living along the Indus valley around 2, 300 BC – and even earlier – seasoned their meat with it. The word mustard comes from the latin mustum or must, the name for the grape juice used to mix the ground seeds to a paste, which was known as mustum ardens – meaning the burning paste.
There are three different types of mustard seed :white also known as yellow, brown and black. Yellow mustard seeds have an initial sweetness and a mild taste, brown mustard seeds have an initial bitterness and are hotter in taste to the yellow and the black mustard seeds are the hottest.
I love making homemade mustards and vary the flavours throughout the year using different herbs, spices, sweeteners, vinegars and citrus fruits. The inspiration for this recipe came from having some seville oranges left over from the Orangecello recipe recently posted where their peel gets used to infuse vodka, sugar and coriander seeds to make the most delicious liqueur. Have a go at that and then have a go at this. Both recipes preserve the wonderful flavour of this unique Spanish variety of orange in the months to come.
A really nice way of covering your mustard jars is by using good quality wrapping paper. There are so many beautiful designs to be had and they look lovely, especially if you are going to give some of the jars away as gifts to friends and family. Just use a saucer for your template and cut out circles of wrap, place over the jar and top with a ready cut cellophane disc and tie up with string or raffia; this always looks good!
Please note that the prep time is 10 minutes, plus allowing the mixture to thicken up overnight.
- 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
- Put all the ingredients into a blender, keeping back 20g of the yellow mustard seeds.
- Blits for 1 minute and then scoop out all the mixture into a mixing bowl.
- Stir in the reserved yellow mustard seeds.
- Cover and leave to stand overnight, this will allow the mustard to thicken up.
- Stir the mixture then spoon into sterilised jars.
- Cover with wax discs, seal and label.
- The mustard can be used straight away and once opened best kept in the fridge.
- The mustard should keep for up to six months if not longer.
Seville oranges give this mustard a wonderful flavour as their zest is so aromatic and their juice so wonderfully tangy. But if you can’t get hold of them, don’t worry just replace with normal oranges ( and juice from some lemons ) the flavour will still be great.
Blending the mustard mixture briefly helps to thicken up the mustard giving it a great texture and also helps to release all the wonderful flavours from the orange zest and fresh thyme leaves.
Seville oranges make the most delicious marmalade thats for sure! but its really nice to use them in different ways and preserving their unique flavour in this mustard is a must!
Thank you for popping in and I hope you enjoy making this delicious mustard, please give it a go, it is so easy and incredibly rewarding to make.