Ingredients
50 grams yellow Mustard seeds
50 grams brown Mustard seeds
~120 milliliter White Wine vinegar
1-2 Tablespoons Water
Juice of ½ Lemon
½ Teaspoon Salt
pinch Pepper
½ flat Teaspoon Turmeric Powder
6 Tablespoon Sunflower Oil
Instructions
Add to a bowl your yellow and brown Mustard seeds and cover them with 80 milliliter of the White Wine vinegar. Let it stand for at least 1 hour. You will notice that the vinegar will bubble a bit when it comes in touch with the mustard seeds, that’s alright. We want the seeds to get a bit soft.
Next we will pound the seeds and if they have lost a bit on liquids, then add about 1-2 Tablespoons water to the mixture. To pound with the pestle add always small batches and smash and twist it so long until most of the yellow seeds have turned into a mush. The brown once don’t crack that easily but with the pounding they will crack a bit and emit the flavors. Do that with the remaining mustard seeds.
In a bowl with the smashed mustard seeds add the remaining 40 milliliter vinegar, lemon juice, salt, pepper and Turmeric powder. Mix the content well and fill a clean jar with the condiment. Add the Oil on top and close the lid.
You will need to let it stand for minimum 4 weeks before you can use it. That is because it kind of ferments a bit or let’s say the flavors “get used to each other” and form the superb flavor we love so much in the whole grain mustard. Let it rest and then you can enjoy it!
Bron: Marsalaherb
