This mustard is most delicious with steak - or duck, really, really good
Vinegar, Red Wine
16 fl oz
Sugar, Soft Brown
Allspice Berries, whole
, Large, zest and juice
Mix first three ingredients and leave to soak overnight.
Add remaining ingredients and mix well.
Pour into a goblet processor/liquidiser and process in short bursts until desired consistency is reached. Be careful not to overheat the motor.
Pack into warmed jars, ensuring air bubbles are cleared using the end of a dinner knife or similar.
Seal tightly and keep for at least two weeks to mature.
Stunning with steak.
How long will it take to make?
not included in total time
Makes approx. 3 x 225g/8oz jars
Look after it
Keep in a cool, dark place
What to put it in
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Mustards recipe published by Rosemary Jameson