Wholegrain mustard

Wholegrain mustard

Wholegrain mustard

Makes 450g
Cooks In10 minutes plus soaking overnight
DifficultySuper easy
Nutrition per serving
  • Calories 2 0%
  • Fat 1.1g 2%
  • Saturates 0.1g 1%
  • Sugars 0.3g 0%
  • Salt -g 0%
  • Protein 0.9g 2%
  • Carbs 0.3g 0%
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
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Ingredients

  • 115 g black mustard seeds
  • 115 g yellow mustard seeds
  • 85 ml British beer , such as Fuller's London Pride
  • 1 tablespoon sea salt
  • 85 ml malt vinegar
  • 1 tablespoon runny honey
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients

Method

  1. Place all of the seeds in a large bowl. Pour over the beer, stir, cover with clingfilm and leave at room temperature overnight.
  2. 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.
  3. Add the sea salt, malt vinegar and honey. Stir thoroughly and spoon
    into sterilised jars.
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver