Crunchy Mustard

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2 oz (50 g) white mustard seeds
  • 2 oz (50 g) black mustard seeds
  • 5 fl oz (150 ml) white wine vinegar
  • 3 level tablespoons clear honey
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt


Put the mustard seeds and vinegar into a bowl and leave for 36 hours. Place the soaked seeds into a blender with the honey, cinnamon and salt and blend at high speed until thick and creamy. Add more vinegar if the mixture seems too thick. Put into small airtight jars or pots. Seal well or the mustard will dry out quickly.