A recipe for rocket and honey wholegrain mustard
Making mustard may sound complicated but the simplicity of this recipe is pretty impressive. It’s delicious when spread onto a simple ham sandwich and beautiful when served in the Le Creuset Mustard Jar but beware, it has quite a sharp bite!
Ingredients for approximately 300ml
6 Tbsp mustard seeds
½ cup mustard powder
2 tsp salt
2 Tbsp honey
3 Tbsp white wine vinegar
¼ cup finely chopped fresh rocket
½ cup water
1. Using a pestle and mortar, lightly grind the mustard seeds for a couple of seconds. You can also quickly blitz the seeds in a food processor. The seeds must remain largely whole, so don’t overdo it.
2. Place the lightly ground mustard seeds in a small bowl and add the mustard powder, salt, honey, vinegar, chopped rocket and water. Using a fork or mini whisk, mix everything together thoroughly.
3. Pour into the Le Creuset Mustard Pot and place in the refrigerator for at least 24 hours before serving. The mustard will thicken over time when the half-crushed seeds absorb the liquid in the mixture.
With thanks to Karen Grandcourt for images.