Add half (45 g or 1.6 oz) of the yellow mustard seeds and all of the black mustard seeds to the mixer bowl. Blitz for 4 sec/speed 9/MC on.
Add remaining ingredients and combine for 5 sec/speed 3/MC on.
Let the mustard sit on your bench for 24-48 hours and then refrigerate. It will be runny to begin with, but will thicken over the 24 hours. Tip: Taste it as the flavour develops, and refrigerate it when it tastes how you prefer. The longer you let it develop, the less bitey.
Adaptation - increase honey to 1 Tbsp for a delicious honey mustard condiment. Makes roughly 125 g worth. This mustard will last in your fridge for at least 3 months. If you prefer a hotter mustard, increase the quantity of black mustard seeds proportionately (these are hotter). If you prefer a smooth mustard, blend on speed 8 until desired consistency is reached. I recommend you buy your mustard seeds at a bulk herbs and spices store or try an indian/asian grocer so that this is a budget recipe. This is HCG Protocol & LCHF compliant. Bellini Users Use your blunt blade for this recipe.