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Difference between revisions of "Sage and walnut mustard"
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| + | |Servings = Makes 500 ml of home-made [[Walnut|walnut]] and [[Sage|sage]] [[Mustard|mustard]] | ||
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==Sage and walnut mustard - about this recipe== | ==Sage and walnut mustard - about this recipe== | ||
Making you own [[Condiments|condiments]] is so easy and always better then commercial offerings. Modify vigorously to suit your personal tastes. | Making you own [[Condiments|condiments]] is so easy and always better then commercial offerings. Modify vigorously to suit your personal tastes. | ||
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Makes 500 ml of home-made [[Walnut|walnut]] and [[Sage|sage]] [[Mustard|mustard]] | Makes 500 ml of home-made [[Walnut|walnut]] and [[Sage|sage]] [[Mustard|mustard]] | ||
===Ingredients=== | ===Ingredients=== | ||
| − | |||
* 100g [[Mustard seeds|mustard seeds]]. | * 100g [[Mustard seeds|mustard seeds]]. | ||
* 250 ml [[White wine|white wine]]. | * 250 ml [[White wine|white wine]]. | ||
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* 4 sprigs of fresh [[Sage|sage]], about 35 [[Sage leaves|sage leaves]], stems removed. | * 4 sprigs of fresh [[Sage|sage]], about 35 [[Sage leaves|sage leaves]], stems removed. | ||
===Method=== | ===Method=== | ||
| − | |||
# Pour the [[Wine|wine]] and [[Vinegar|vinegar]] into a bowl and add the [[Mustard seeds|mustard seeds]], leave for 24 hours. | # Pour the [[Wine|wine]] and [[Vinegar|vinegar]] into a bowl and add the [[Mustard seeds|mustard seeds]], leave for 24 hours. | ||
# Place the [[Mustard|mustard]] and [[Wine|wine]] in a [[Food processor|food processor]] with a metal blade and add the [[Sage|sage]], [[Salt|salt]] and [[Walnuts|walnuts]] , reserving a few walnuts for the end. | # Place the [[Mustard|mustard]] and [[Wine|wine]] in a [[Food processor|food processor]] with a metal blade and add the [[Sage|sage]], [[Salt|salt]] and [[Walnuts|walnuts]] , reserving a few walnuts for the end. | ||
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[[Category:Vegetarian recipes]] | [[Category:Vegetarian recipes]] | ||
[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
| + | [[Category:Vegan recipes]] | ||
Revision as of 16:38, 5 December 2010
Sage and walnut mustard - about this recipe
Making you own condiments is so easy and always better then commercial offerings. Modify vigorously to suit your personal tastes.
Servings
Makes 500 ml of home-made walnut and sage mustard
Ingredients
- 100g mustard seeds.
- 250 ml white wine.
- 100 ml sherry vinegar.
- 1 teaspoon sea salt
- 75g walnuts, crushed with the palm of your hand.
- 4 sprigs of fresh sage, about 35 sage leaves, stems removed.
Method
- Pour the wine and vinegar into a bowl and add the mustard seeds, leave for 24 hours.
- Place the mustard and wine in a food processor with a metal blade and add the sage, salt and walnuts , reserving a few walnuts for the end.
- Process to a paste, the finer the blend the hotter it will be.
- Add the remaining walnuts and pulse a few times leaving some roughly chopped nuts in the mustard.
- Store in a sterilised jar.
