Ingredients (yield 1 cup about 250g):
- 1/3 cup (55g) mustard seeds
- 1/3 cup (80ml) white wine vinegar
- 1/3 cup (80ml) dry white wine (or water)
- 1 tablespoon caster sugar or turbinado sugar
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- big pinch of cayenne
- 2-4 tablespoons warm water, if necessary
- optional: 1-3 teaspoons prepared horseradish, to taste
Directions:
- Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.
- Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.
To store: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month.
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