Grainy Mustard

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 4 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 3 shallot (s)
  • 2 cloves garlic
  • 2 bay leaves
  • 5 clove (s)
  • 1 teaspoon coriander
  • 1 teaspoon fennel seeds
  • 200 ml vinegar, (white wine vinegar)
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 100 g mustard seeds, yellow
  • 100 g mustard seeds, brown
  • 200 ml water
Grainy Mustard
Grainy Mustard

Instructions

  1. Peel shallots and garlic and cut into thin slices. Cook with bay leaves, cloves, coriander, fennel, vinegar, salt, sugar and 200 ml of water in a saucepan for 2-3 minutes. Pour the stock through a sieve into a bowl, mix with the mustard seeds. Cover and leave to soak in the refrigerator for 3-4 days.
  2. Coarsely puree the mustard seeds in the blitz chopper or with the hand blender until the typical consistency of a coarse mustard is achieved. Fill into glasses so that there are no air bubbles in the mustard. Let it steep for at least a week in a cool and dark place
  3. This mustard goes well with anything grilled. It can be stored in a cool and dark place for at least 6 months!

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