How To Make Mustard | Oktoberfest | Maddie - Jamie's Food Team
Recipe Information
Wholegrain Mustard
Cultural Context
Wholegrain mustard has its roots in Germany, where it is a staple condiment. Traditionally, it is enjoyed with sausages and meats, enhancing their flavors with its tangy and spicy notes. Today, it has gained popularity worldwide, often used in dressings, marinades, and gourmet dishes.
Place 115 grams of black mustard seeds and 115 grams of yellow mustard seeds into a large bowl.
Add 250 ml of beer and cover with cling film.
Leave at room temperature overnight.
The next day, put half of the seeds into a blender and add 85 ml of malt vinegar.
Blitz to break down the mixture.
Return the blitzed mixture back into the whole seeds.
Add 1 tablespoon of sea salt and 1 tablespoon of runny honey.
Stir thoroughly and spoon into sterilized jars.
Equipment Needed
Allergens
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