Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mustard
Utensils
Makes 2 jars, each approx. 250 ml
How it's done
Mustard
Place the mustard seeds, vinegar and wine in a bowl. Cover with cling film and leave the mustard seed to soak for a few hours, ideally overnight.
Toast the chopped nuts over a medium heat. In a blender/food processor, puree the nuts with the mustard mixture, sugar and salt for 2-3 mins. until smooth. If the consistency is too thick, add a little water.
Fill the jars
Transfer the mustard to clean preserving jars or jars with screw-top lids that have been rinsed first with hot water, seal the jars immediately.
The mustard tastes best approx. 1 week after it is made, when all the flavours have had time to develop.
| Tip: | The yellow mustard seeds can be supplemented with 3-4 tbsp of brown mustard seeds, if liked. This will produce a slightly hotter mustard. |
|---|---|
| Shelf life: | Keep in the fridge for approx. 1 month. |
| Tip: | To make a coarse-grained mustard, set aside some of the soaked mustard seeds before puréeing and mix into the mustard again before transferring to jars. |
| That fits: | Christmas ham, cold meats or can be used as a base for salad dressings. |
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