I am a mustard lover from way back. Even as a child I preferred a dollop of mustard on my burnt sausages to the more obvious tomato sauce that my siblings went for.
Apparently mustard has been around since ancient Roman times and there is even a mustard recipe appearing in a compiled Roman cookbook from the late 4th century which calls for a mix of mustard seeds, pepper, caraway, lovage, coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce and oil, all ground up and designed to hit the feasting table as a glaze on a spit roasted boar. Sounds delish. This is my version of that Ancient recipe. And I don't mind saying, we are a bit addicted. Hope you will love it too! Now where did I put that wild boar??
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Brown Onion peeled and halved
- 2 Celery stalks
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon Fennel Seeds
- 1 Tablespoon Coriander Seed(s)
- 2 Tablespoons Yellow Mustard Seeds
- 1 Tablespoon Black Pepper corn
- 1 Bunch Fresh Dill
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Dried Thyme
- 40 Grams Honey
- 25 Grams Fish Sauce
- 25 Grams Balsamic Vinegar
- 45 Grams cider or white wine
- Pink Salt Flakes to taste BUY
Place onion, celery and EVOO into the Thermomix bowl and chop 1 sec/speed 6.
Sauté 5 min/Varoma/speed 1/MC OFF.
Meanwhile dry toast the seeds and peppercorns in a frying pan until just starting to smoke. Remove from the heat and cool slightly.Add the toasted spices and all remaining ingredients to the Thermomix bowl and blend 1 min/speed 8.
Add the toasted spices and all remaining ingredients to the Thermomix bowl and blend 1 min/speed 8.
Store in airtight jars in the fridge until use. The flavours will develop and become better over time. You should probably try and leave it about a week before using it.