Mustard oil isn't commonly found on the shelf, so when I ran across a recipe calling for it, I had to make my own. If you use the brown mustard seeds, be aware that it's a precursor to some kind of chemical warfare (I'm pretty sure that's Science), so be careful with it. For a somewhat milder version, use all yellow mustard seeds.
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Step 1: The Ingredients
- 1/2 cup yellow mustard seeds
- 1/2 cup brown mustard seeds
- 1 tablespoon mustard powder
- 1 cup olive oil
Mix the dry ingredients together, and pour into a blender. Add the oil directly to the blender.
Step 2: Blend Until Warm
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.
The pictured recipe that inspired me to make this was Bengali Salmon from Epicurious.
Pour into a clean mason jar, it will keep in the fridge a long time.