Wattleseed Mustard

At a Glance

Cooking Time: 5 Mins

Serves: 20

Difficulty: 5

  • cold
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About this recipe

Wattleseed mustard is a condiment that’s great with your Sunday (or any day) roast beef and can also be added to a cream sauce for your next pasta dish. The robust roasty notes of the wattleseed compliments the sweet and sour flavours of the seeded mustard. This recipe is very easy to make and as a condiment, can be prepared well ahead of time and left in the fridge where the flavours will only get better with time.

Ingredients

250g (1 cup) seeded mustard
15g (1 tablespoon) wattleseed
15ml (1 tablespoon) white wine vinegar
15g (1 tablespoon) castor sugar

Cooking instruction

In a saucepan, combine the wattleseed ground and vinegar, then bring to the boil. The Wattleseed will start to soften and absorb the vinegar. Add the sugar to balance the tartness of the vinegar and mix well to dissolve it. Remove from heat and mix it into the mustard.

If you don’t like strong seeded mustard, then you could actually do 50% seeded mustard and 50% Dijon mustard if you wish. This will offer a smoother mustard flavour and will still complement the Wattleseed flavour.

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