Brown Mustard Seeds (Whole)
Whole Mustard Seed is great for pickling, grinding, brining, seasoning and Indian cooking. Chef Fiona uses brown whole mustard seeds to make her own whole grain spicy brown mustard. See her recipe below.
RECIPE: It’s easy to make mustard condiments. For homemade brown mustard, most of the ingredients you need are already in your pantry. You'll start with vinegar, water or beer, and Brown Mustard Seeds. Mix these together in a bowl and let sit at room temperature for 2 days. Place mixture in a blender with brown sugar or honey, spices, and salt to taste. Pulse until you have a coarse paste with many whole mustard seeds still intact. Place in fridge for 2 days to allow flavors to marry before serving. Have fun playing with different types of vinegars and sweeteners.
Original: $8.95
-70%$8.95
$2.68More Images
Brown Mustard Seeds (Whole)
Whole Mustard Seed is great for pickling, grinding, brining, seasoning and Indian cooking. Chef Fiona uses brown whole mustard seeds to make her own whole grain spicy brown mustard. See her recipe below.
RECIPE: It’s easy to make mustard condiments. For homemade brown mustard, most of the ingredients you need are already in your pantry. You'll start with vinegar, water or beer, and Brown Mustard Seeds. Mix these together in a bowl and let sit at room temperature for 2 days. Place mixture in a blender with brown sugar or honey, spices, and salt to taste. Pulse until you have a coarse paste with many whole mustard seeds still intact. Place in fridge for 2 days to allow flavors to marry before serving. Have fun playing with different types of vinegars and sweeteners.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Whole Mustard Seed is great for pickling, grinding, brining, seasoning and Indian cooking. Chef Fiona uses brown whole mustard seeds to make her own whole grain spicy brown mustard. See her recipe below.
RECIPE: It’s easy to make mustard condiments. For homemade brown mustard, most of the ingredients you need are already in your pantry. You'll start with vinegar, water or beer, and Brown Mustard Seeds. Mix these together in a bowl and let sit at room temperature for 2 days. Place mixture in a blender with brown sugar or honey, spices, and salt to taste. Pulse until you have a coarse paste with many whole mustard seeds still intact. Place in fridge for 2 days to allow flavors to marry before serving. Have fun playing with different types of vinegars and sweeteners.
