Dried mustard
This is a simple way of making your own mustard powder.
Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.
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Ingredients
|
400 |
g |
mustard of your choice |
Preparation method
- Spread the mustard thinly onto a baking tray covered with baking parchment.
- Let the mustard dry completely in an oven at 125°C.
- Finely grind the dried mustard using a blender.
- Store in an air-tight container until needed.
Serving suggestions
- As a flavour enhancer or seasoning for meat or fish and in potato and vegetable mash.