WHOLEGRAIN MUSTARD RECIPE | JAMIE OLIVER
Total Time 10 minutes
Yield 450 g
Number Of Ingredients 6
Steps:
- Place all of the seeds in a large bowl. Pour over the beer, stir, cover with clingfilm and leave at room temperature overnight.
- The next day, tip the mustard seeds through a sieve over a bowl. Put half in a blender and blitz to break down the mixture, then return to the bowl along with the whole seeds.
- Add the sea salt, malt vinegar and honey. Stir thoroughly and spoon into sterilised jars.
Nutrition Facts : Calories 2 calories, FatContent 1.1 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 0.9 g protein, CarbohydrateContent 0.3 g carbohydrate, SugarContent 0.3 g sugar, SodiumContent - g salt, FiberContent 0 g fibre
MUSTARD PRETZEL DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This flavorful pretzel dip recipe is addictive, so be careful! It's also delicious served with pita chips, crackers and fresh veggies.—Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Appetizers
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3-1/2 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.
Nutrition Facts : Calories 95 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 342mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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