Dijon and Seeded Mustard

1 August 2012

Dijon Mustard
Makes 500ml

1 cup yellow mustard seeds
1½ cups sweet white wine
¼ cup white wine vinegar
2 Tbsp sugar
2 tsp fine salt
2 cloves garlic, minced
½ tsp ground turmeric
½ tsp curry powder
¼ tsp ground cumin
pinch ground nutmeg

1 Pound the mustard seeds in a mortar until cracked, then combine the all the ingredients in a bowl, cover with cling film, and refrigerate for 2 days.
2 Place the mixture in a food processor and pulse for 5 minutes. Set aside for 3 hours, then pulse for another 5 minutes.
2 Pass through a coarse sieve, then through a fine sieve. Spoon into small sterilised jars and seal tightly. Refrigerate for 3 weeks before using.

Seeded Mustard
Makes 2 cups
Prep time: 5 minutes + 7 days marinating
Cooking time: 10 minutes

½ cup yellow mustard seeds
3 Tbsp brown mustard seeds
1 tsp garlic powder
½ cup white wine
½ cup white vinegar
1 tsp fine salt
¼ tsp ground turmeric
¼ tsp ground coriander seed
pinch ground cinnamon
pinch ground nutmeg
¼ cup honey

1 Place the mustard seeds in a mortar and grind until a fine powder forms. Depending on the size of your mortar you may need to do this in several batches.
2 Place all ingredients into a medium-sized saucepan and set over a low heat. Bring to a boil and cook for 1 minute. Allow to cool slightly then transfer to a glass bowl, wrap tightly and refrigerate for 7 days. Stir well and use within 1 month.

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