Ingredients
Wholegrain Mustard
- 100 g yellow mustard seeds
- 200 g black mustard seeds, source - Indian food store
- 15 whole cloves
- 1 tablespoon tarragon, fresh
- 1 tablespoon thyme, fresh
- 1 Handful parsley, no stalks
- 3 cloves garlic
- 10 centimetre piece of ginger, peeled, cut into rounds
- 3 tablespoons honey
- 2 tablespoons salt
- 1 !/2 cups white wine vinegar
- 1 cup light extra virgin olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients into bowl EXCEPT Oil and Vinegar. Chop 5 secs, speed 8. Scrape down bowl. Repeat 1 or 2 more times until properly mixed.
With blades running, speed 4, and MC in place, slowly drizzle vinegar and then oil. Takes about 4 mins. Process until combined.
Transfer to a glass bowl, using the spatula. Cover and leave 8 hours, or overnight.
The mixture will thicken during this time.
Using a wooden spoon place into sterilised glass jars.
Wholegrain Mustard
Tip
For a smoother mustard you can blend again after it has sat for 8 hrs or overnight.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Comments
Very easy, I put this straight into the jars to thicken. Made 3 x 370g jars
Love this mustard, easy to make and has quite a kick, even my 6 year old likes it. I didnt have whole mustard seeds so I used mustard powder instead and halved the quantities and it worked perfectly. Made approx 3 cups.
Out of curiosity, is there any reason you couldn't allow the mustard to set in the jar? Wondering why th transfer? Thanks in advance.
God Bless and Happy Cooking
This mustard is not for the fainthearted, it has real bite!