WHOLE GRAIN MUSTARD USES RECIPES
WHOLE-GRAIN MUSTARD RECIPE - FOOD.COM
Make and share this Whole-Grain Mustard recipe from Food.com.
Total Time 25 hours
Prep Time 1 hours
Cook Time 24 hours
Yield 3 150 ml jars
Number Of Ingredients 4
Steps:
- Put the black mustard seeds into a non-metallic bowl and pour over 150 ml of the vinegar. Cover and leave overnight.
- The next day, use a mortar and pstle to pound the mixture until the seeds are coarsely broken. Grind the yellow mustard seeds in an electric blender or coffee grinder to a very fine powder. Combine the two mixtures and stir in the rest of the vinegar and the salt.
- Spoon into sterilized jars. Seal, label and keep in a cool dark place for 2 weeks before using to allow the flavours to develop.
Nutrition Facts : Calories 234.5, FatContent 14.4, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 2328, CarbohydrateContent 17.5, FiberContent 7.3, SugarContent 3.4, ProteinContent 12.5
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
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