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




Herby wholegrain mustard


  • Food processor or blender


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
Place the mixture in a blender and blitz briefly to attain a coarse texture
Coarsely chop the herbs and blitz through the mustard. Taste and season if needed
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

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