Home made grain mustard:
95g yellow mustard seeds
95g brown mustard seeds
1/2 cup firmly packed basil leaves
1 large or 2 small cloves of garlic
1/3 cup semi or sun dried tomatoes in oil
60ml vinegar - I usually use a mixture of vinegars as I keep several different ones in my pantry. I used sherry vinegar, raspberry vinegar, verjuice and balsamic this time.
1 tsp of ginger (from a tube) or 1 tbs of freshly grated ginger
60ml olive oil or a citrus infused olive oil (I have used orange in the past)
1 tsp of sea salt flakes
Soak the mustard seeds in warm water for 4-6 hours then rinse off and drain well
Blitz the seeds in a processor for a few minutes to start breaking them down, then add the other ingredients and keep blitzing till it is the consistency you like. I like to leave a fair few whole grains in mine. Add more salt or honey or vinegar to your taste.
Pack into sterilised jars and keep in the fridge or a dark place till needed. Best put away for a month till it matures, but even better the longer you keep it.