Herby wholegrain mustard
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This delicious herby wholegrain mustard recipe is an uplifting alternative to a classic wholegrain mustard. Perfect for next-level sandwiches, herby mustard mash or in creamy sauces.
First published in 2017
Ingredients
Metric
Imperial
Herby wholegrain mustard
- 60g of mustard seeds
- 100ml of white wine
- 100ml of white wine vinegar
- 1 pinch of salt
- 1/2 garlic clove, grated
- 2g of fresh turmeric, grated
- 2 tbsp of honey
- 1 handful of flat-leaf parsley, leaves picked
- 1 handful of dill, picked from stalks
- 1 handful of chives
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Place the mustard seeds in a container with all the ingredients (except the herbs) and leave to soak in the fridge for at least 72 hours. The seeds will expand in this time so make sure you use a container big enough to accommodate this
2
Place the mixture in a blender and blitz briefly to attain a coarse texture
3
Coarsely chop the herbs and blitz through the mustard. Taste and season if needed
4
The mustard will last in the fridge in a sterilised container for a few weeks, though the green colour will fade. Add more fresh herbs to brighten up the flavour
First published in 2017
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