150 gm Coleman Mustard Powder, sieve
1/2 teasp Sugar
*freshly boiled Spinach/Bayam juice
Pinch of Salt
A few drops of Apple Green colour
1 teasp Oil [for smoothness]
1/2 teasp Icing Sugar
1/4 teasp Ground White Pepper powder [to enhance the Mustard taste]
- *To get the boiled Spinach/Bayam juice :-
(b) Take 2 small strainers and place it on top of each other and on top of a small pot [this way you
can make it more clearer, learnt this while watching my Chef at class. Of course you
can use a muslin cloth but then it will stain the muslin] & strain the liquid directly into the
2. Add the salt, pepper, icing sugar, oil in the same pot & bring it to a boil on low medium heat. Stir it and once boiled, remove from fire. Let it cool for 3 minutes.
3. Gradually mix the mustard powder with your fingers to the [slightly cooled] juice till you get the consistency of a soft dough. Add a few drops of the apple green colour and mix well.
1. I tried this once before; quite good.
2. Always use good mustard e.g. Coleman Mustard Double Superfine Mustard Powder.
3. Put the homemade mustard in a air tight container; cling film it and can store in the
Chiller. Please note that there are no perservatives so cant keep very long and
always use a clean dry spoon.
BLESSED AND HAPPY NEW YEAR readers. Till my next post, xoxo, Ophelia