Walnut mustard
Ingredients
for 5 dl
| 100 g | yellow mustard seeds |
| 1 dl | apple vinegar |
| 1 ½ dl | white wine |
| 120 g | walnut kernels, roughly chopped |
| 50 g | ground cane sugar |
| 2 tsp | salt |
| ½ tsp | turmeric |
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.
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