DOAdd a little turmeric if you prefer your mustard to look more yellow.
DON'TStick your finger in the jar and scoop out a big dollop of mustard on its own…it’ll probably blow your socks off and you’ll be scarred for life! Mustard is best enjoyed as an accompaniment – it goes perfectly with a huge variety of food. If you’re a newbie mustard munchkin we recommend Hug Me Honey to get your tastebuds acclimatised.
DOFollow the instructions we provide, it’ll guarantee success.
DON'TUse any metallic bowls for soaking the seeds, the seeds will absorb a metallic flavour.
DOSoak your mustard seeds for 48hrs – this allows the true flavour of the seeds to develop.
DON'TBe tempted to try your mustard immediately after making it. Mustard is like fine wine, it needs time to mature so leave it in the fridge for a week after you’ve added the dry ingredients to the vinegar soak.
DORemember that if your mustard becomes a bit too thick over time, you can add some water, remember to mix it thoroughly afterwards.
DON'TForget to keep your mustard in the fridge, this helps to maintain its heat and it will last longer.
DOSend us in your favourite recipes and photographs of you making mustard, eating mustard and generally having a good time with mustard! Visit our mustard memories page or tweet us @marvmustard.