Mustard Seed Preserve
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Ingredients
for
1000
- For the wine grain mustard
- 1 cup yellow Mustard seed
- 1 cup brown Mustard seed
- 2 cups dry white wine
- 1 Tbsp salt
- ¾ cup white wine vinegar
- 6 Tbsps clear honey
- ground Mace (to taste)
- For the honey mustard
- 1 cup English mustard powder
- 1 cup Cider vinegar
- ⅜ cup honey
- ½ tsp salt
- ¼ tsp freshly ground peppers
Product recommendation
Wash the jars in hot soapy water, rinse well and put in a low oven to dry and become warm.
Use vinegar proof lids, e. g. glass or lined with plastic.
Preparation
Kitchen utensils
1 deep bowl, 1 Immersion blender, 1 Tablespoon, 1 Cutting board, 1 Large knife, 1 Teaspoon
Preparation steps
1.
For the wine grain mustard: mix together the mustard seeds and wine in a bowl. Cover and leave to stand overnight
2.
Stir in the remaining ingredients, then blend in batches in a food processor or blender until almost smooth, but still grainy.
3.
Spoon the mustard into cold sterilised jars and tap gently to remove all the air bubbles. Seal tightly. Store in the refrigerator and use within 2 months.
4.
For the honey mustard: put all the ingredients in astainless steel pan and whisk until smooth.
5.
Bring to a simmer over a medium heat and simmer gently for 5–6 minutes.
6.
Ladle into warm sterilised jars and tap gently to remove all the air bubbles. Seal tightly. Store in the refrigerator and use within 2 months.
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