Truffle Mustard
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 20 min.
Ready in
Ingredients
for
650
- Ingredients
- 175 grams
yellow Mustard seed
- 25
brown Mustard seed
- 175 milliliters
- 125 milliliters
dry white wine
- 2
- 2 tablespoons
Truffle oil (or truffle butter)
- 20 grams
- 1 teaspoon
dried rosemary
- 40 grams
Preparation steps
1.
Finely grind the mustard seeds, in batches. Add the ground mustard seeds, vinegar, and wine to a blender. Peel and finely chop the shallots. Add the shallots, truffle oil, salt, rosemary, and honey to the blender. Blend until a thick paste has formed. Transfer to a bowl, and let rest for 4-6 hours to ferment slightly. Stir occasionally to help promote the fermentation. Transfer the mustard into clean screw-top jars, seal tightly, and let infuse for 3 weeks in a dark, cool place.