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.
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).
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!
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)
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!