Homemade Mustard Oil

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.

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.

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.