Sage and walnut mustard
This recipe requires preparation in advance!
Making you own condiments is so easy and always better then commercial offerings. Modify vigorously to suit your personal taste.
| Sage and walnut mustard | |
|---|---|
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| thumb | |
| Servings: | Servings: 35 - Makes 500 ml of homemade walnut and sage mustard |
| Calories per serving: | 27 |
| Ready in: | 1 day, 10 minutes |
| Prep. time: | 1 day, 10 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 27th October 2012 |
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Best recipe reviewStrange, very strange 4.5/5 But quite nice actually |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100g mustard seeds.
- 250 ml white wine.
- 100 ml sherry vinegar.
- 1 teaspoon sea salt
- 75g walnuts, crushed with the palm of your hand.
- 4 sprigs of fresh sage, about 35 sage leaves, stems removed.
Method
- Pour the wine and vinegar into a bowl and add the mustard seeds, leave for 24 hours.
- Place the mustard and wine in a food processor with a metal blade and add the sage, salt and walnuts , reserving a few walnuts for the end.
- Process to a paste, the finer the blend the hotter it will be.
- Add the remaining walnuts and pulse a few times leaving some roughly chopped nuts in the mustard.
- Store in a sterilised jar.
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