Wholegrain mustard
Wholegrain mustard
Makes 450g
Cooks In10 minutes plus soaking overnight
DifficultySuper easy
Nutrition per serving
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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
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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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