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Wasabi mustard

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Ingredients for 1 servings:

  • 40 g mustard seeds, yellow, ground twice
  • 20 g mustard seeds, brown, ground twice
  • 1 tsp black pepper, ground
  • 1 pinch allspice, ground
  • 2 tsp wasabi powder
  • 30 ml white wine vinegar
  • 50 ml water
  • 10 g sugar
  • 5 g salt

Instructions

Working time approx. 10 minutes; Rest period approx. 14 days; Total time approx. 14 days 10 minutes

Mustard of the slightly hotter kind

Mix the wasabi powder with a little water to form a smooth paste. Combine the dry ingredients, gradually add the water, vinegar, and wasabi paste, and puree everything with a hand blender. Adjust the consistency with a little more water if necessary. Leave uncovered overnight to allow the mustard to oxidize. Bottle and let stand for about two weeks to ferment. The above amount makes approximately one 200ml jar. The mustard tastes excellent with fish, especially cured salmon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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