Gastronomixs

Sweet and sour mustard seeds

Experiment with different types of mustard seeds. The darker the seed, the hotter it is. The yellow or white mustard seeds, on the other hand, have a sharper and more bitter aftertaste than their dark counterparts. 

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Sweet and sour mustard seeds

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Ingredients

100

g

mustard seeds

100

g

sushi vinegar

150

g

water

Preparation method

  • Measure out all the ingredients into a pan of a suitable size.
  • Bring the mixture to the boil and reduce the heat to low.
  • Reduce gently until the seeds are soft.

Serving suggestions

  • As part of an amuse-bouche or starter.
  • Delicious with cheese.
  • An appealing, crunchy garnish.

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