Walnut mustard

Total time: 5hr 20m
Preparation Time: 20m

For 5 dl


Corinne & Bettina - nom-nom

Nutritional Information

Contains 203 Kcal, 4g Protein, 2g Carbohydrates, 18g Fat


  • Mustard
  • 100 g yellow mustard seed
  • 100 ml apple vinegar
  • 0.5 tsp turmeric
  • 120 g walnut kernels, roughly chopped
  • 150 ml white wine
  • 2 tsp salt
  • 50 g ground cane sugar
  • Utensils
  • Makes 2 jars, each approx. 250 ml

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  • Mustard

    Place the mustard seeds, vinegar and wine in a bowl. Cover with cling film and leave the mustard seed to soak for a few hours, ideally overnight. Toast the chopped nuts over a medium heat. In a blender/food processor, puree the nuts with the mustard mixture, sugar and salt for 2-3 mins. until smooth. If the consistency is too thick, add a little water.
  • Fill the jars

    Transfer the mustard to clean preserving jars or jars with screw-top lids that have been rinsed first with hot water, seal the jars immediately. The mustard tastes best approx. 1 week after it is made, when all the flavours have had time to develop.
  • Tip:

    The yellow mustard seeds can be supplemented with 3-4 tbsp of brown mustard seeds, if liked. This will produce a slightly hotter mustard.

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Products used in this recipe

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