Wholegrain Mustard

Wholegrain Mustard / Karen E. Photography (p)

Makes about 200ml


  • 100gr Mustard Seeds
  • 120ml White Wine Vinegar
  • 15ml Water
  • 5ml White Sugar
  • 45ml Olive Oil
  • Salt and Pepper
  • Extra 10ml Olive Oil


  1. Place the mustard seeds and white wine vinegar together into a bowl, cover and leave to stand for at least an hour.
  2. Place this into a blender together with the water, sugar and olive oil. Then pulse it, to combine it all.
  3. Season with fine salt and freshly ground black pepper.
  4. Spoon the mustard into a sterilised glass jar, place the extra 10ml olive oil on top and seal tightly.
  5. Leave to stand for about 2 to 4 weeks before using, to develop the flavour.