Mustard Oil is a modern British recipe for a classic method of preparing mustard boil by blending mustard seeds and mustard powder in an oil base and then filtering the matured oil. The full recipe is presented here and I hope you enjoy this classic British version of: Mustard Oil.
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Mustard oil is a crucial ingredient in many recipes particularly from the Indian subcontinent. However it's not something commonly found on the supermarket shelves so, more often than not you have to prepare your own. Here is the recipe for preparing home-made mustard oil.
Ingredients:
80g yellow mustard seeds
80g brown mustard seeds
1 tbsp mustard powder
250ml rapeseed oil or olive oil
Method:
Mix the dry ingredients together, and pour into a blender. Add the oil directly to the blender.
Depending on how aggressive your blender is, you want to run the mixture for 2-3 minutes. I ran it until I could feel the oil warming up through the wall of the blender.
Pour the oil mixture into a cleaned and sterilized glass jar.
Secure the lid and set aside to infuse for 48 hours. After this time strain the oil through a double layer of muslin (cheese cloth) into a clean jar or bottle.
Secure with an air-tight lid, label and store in a cool, dark, cupboard. If you're a fan of a big mustard kick then you can use the unfiltered mustard oil rather than removing the solids from it. Just remember to shake the jar before use.
