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Italian

Wholegrain Mustard

A small jar of coarse, seedy mustard made the old way — mustard seeds steeped in cider vinegar until swollen, then crushed to a rough paste with a little salt and honey and left to mellow. Sharp and hot at first, rounding out after a couple of days in the fridge.

SidesVeganUnder 400 kcalUnder 20g carbsUnder 30 min
15 minEasy187 kcalper serving
Wholegrain Mustard

Method

  1. Tip 30 g of yellow mustard seeds and 15 g of brown mustard seeds into a small non-reactive bowl or glass jar — never aluminium, which the vinegar will pick up.
  2. Pour over 60 ml of cider vinegar and 40 ml of cold water, stir once so every seed is submerged, cover with a plate or lid and leave at cool room temperature for 24 hours. The seeds will swell to almost double and soften to the bite; if they drink all the liquid before the time is up, add a splash more water to keep them just covered.
  3. Scrape the swollen seeds and all their soaking liquid into a mortar or the small bowl of a blender. Add 0.5 tsp of fine sea salt and 1 tsp of honey.

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Per serving

187kcal
8gprotein
15gcarbs
11gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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