How to make Wholegrain Mustard Sauce?
Ingredients
1/2 of a cup of Organic Black Mustard Seeds
1/2 of a cup of Organic Yellow Mustard Seeds
1
cup of Homemade or Organic Vinegar
1/2 of a tsp of Sea Salt
Juice of 1 Organic Lime
1/4 of a cup of fresh Organic Coriander
2
Cloves of Minced Organic Garlic
Method
Place all of the ingredients in a stainless or foodsafe bowl
and stir to evenly mix. Then cover and let stand for 24 hours. All the vinegar
should be absorbed by the mustard after 24 hours if not allow the mixture to
stand until it has been.
Place the mixture in a food processor with chopping blade
and process until the yellow seeds are broken down to a creamy paste, the black
seeds will remain mostly whole.
Transfer the mustard to a sterile, airtight, foodsafe
container and place it in a refrigerator, allowing several days for it to
mature, the mustard will improve with age and keep for about a month
refrigerated. Mustard sauces tend to lose the flavor and strength after about a
month so are unsuitable for culturing.
EmoticonEmoticon