Step 1

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.

Step 2

Add remaining ingredients and combine for 5 sec/speed 3/MC on.

Step 3

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.