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Hi, I'm Emily, and this is where I'll be sharing my restaurant reviews, recipes, and guides to where to find the best food in all the best cities. Feel free to check out my instagram or drop me a comment!  

Champagne & truffle mustard | Christmas DIY

Champagne & truffle mustard | Christmas DIY

So Christmas is in 10 days, and you still have no idea what to get your dad/boss/weird cousin - I'm here to help. Not only do I LOVE planning gifts for other people, but I've got a recipe for a super fancy mustard that you can make in 24 hours and using only a blender - you're welcome.

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I originally planned this mustard for my sister, who goes through condiments like no-one else, eats chilli oil with a spoon from the jar, and has a massive thing for truffles. However, I'm also planning to give it to my dad, my work colleagues, and I'm donating some to my friends for their dads too (I'm a saint). 

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There's a couple of little tricks for this recipe - use the best quality truffle oil you can find (white truffle tends to pack more punch), and the chopped truffle is a little extra, if you're feeling fancy, but by no means necessary. Make sure you rinse the mustard seeds beforehand, because otherwise they have a slightly chemically tang - rinsing with cold water makes for a hotter mustard, and hot water dulls the heat for a more mild mustard. I've used a mix of brown and yellow mustard seeds, because they're pretty but also the brown seeds are a bit spicier - and a little harder to find. Try your local Indian cash & carry though!

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Makes around 320ml mustard, which is enough for 2 smallish jam jars.

  • 1/2 cup mustard seeds (a mix of brown and yellow, or just yellow if you like)
  • 1/2 cup white wine vinegar
  • 1/2 cup champagne (or prosecco, or cava, or any other booze)
  • 1 tbsp honey
  • 1/2 - 1 tbsp truffle oil (depending on how truffley you like it)
  • 1/2 tbsp flaked sea salt, or 1/2 tsp fine sea salt
  • 1 tbsp preserved truffle (optional)

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Rinse the mustard seeds with water (I tend to go for a cold rinse, then a quick hot rinse, then a cold rinse again) and place in a large jar. Add the rest of the ingredients, and leave for 24 hours.

After 24 hours, remove about 1/4 cup of liquid and pour the rest of the contents into the blender. Blend until you reach the consistency you want (I like a bit of grain), and add some of the extra liquid if needed. Put into sterilised jars (layering with little bits of chopped truffle if using) and leave for at least a couple of days for the flavours to meld, and any initial bitterness to mellow.

If you use sterilised jars, it should keep for up to a year unopened, and then a couple of months after opening if you keep it in the fridge. Easy as pie, and guaranteed to impress!

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