Wholegrain mustard

Name: Wholegrain mustard
Total time: 10 min
Yield: 450g
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

Makes 450g

Cooks In10 minutes plus soaking overnight

DifficultySuper easy

Christmas, Vegetarian, Dairy-free, British

Nutrition per serving

Calories

2

0%
Fat

1.1g

2%
Saturates

0.1g

1%
Protein

0.9g

2%
Carbs

0.3g

0%
Sugars

0.3g

0%

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Tap For Method

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

By Jamie Oliver

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Tap For Ingredients

Method

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.

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