Mustard With A Seal Of Approval!

Christmas is not long over and a memory I would like to share came back to me.

Growing up Christmas was a special time, not only for the presents, food was special too. Traditionally my family enjoyed a leg of ham, thinly sliced and served on toast with mustard for breakfast. 

My father and I especially enjoyed the mustard.

Later, in my twenties, I frequented a department store in the city. In the gourmet food section I discovered a wonderful looking jar. It was a creamy colour, either ceramic or pottery, with a red wax sealed lid. The seal was similar to the wax on letters or documents used in the old days.

I knew who would love this jar and its wonderful contents of wholegrain French mustard.  I wrapped and gave it to my father. 

You can still buy the mustard, it is called "Mustard Pommery - Moutarde de Meaux". The jar is about 250grams and comes from Meaux in France.

They say keep it cold and it will stay hot. I always keep mine in the fridge.

I read somewhere, not sure if it's true but makes for a great story, the recipe for the mustard originated with an ancient religious sect that lived in the town of Meaux, northeast of Paris. In the year 1760, the secret was revealed to the Pommery family and they have kept the secret recipe safe ever since.

Have you ever thought of making your own mustard? It's not hard. Here's one I have made a couple of times.

Bernadette's Wholegrain Mustard

Ingredients

50 grams of yellow mustard seeds
50 grams of brown mustard seeds
120 millilitres of white wine vinegar
2 tablespoons of water
Juice of half a lemon
Half a teaspoon of salt
A pinch of pepper
Half a teaspoon of turmeric powder
6 tablespoons of sunflower oil

Method 

In a bowl, place the yellow and brown mustard seeds, add 80 millilitres of white wine vinegar and let it stand for at least 1 hour. 

The mixture will bubble and the seeds will soften slightly.

Next, pound the seeds and, if they have lost a bit of liquid, add about 1 to 2 tablespoons of water to the mixture. 

Pound with the pestle, adding small batches, grind and twist until most of the yellow seeds are slightly mashed. The brown seeds don't crack easily but with pounding they will crack and emit the flavours.

In a bowl with the mashed mustard seeds add the remaining 40 millilitres vinegar, lemon juice, salt, pepper and turmeric powder. Mix ingredients well and place into a sterilized jar.  

Add the oil on top and seal the lid tightly.

Let it stand for at least 4 weeks before use. The reason is because it ferments and forms the flavour. 

Enjoy!