Ancient Roman Mustard

Name: Thermomix recipe: Ancient Roman Mustard
Prep time: 1 min
Cook time: 6 min
Ingredients: 1 brown onion peeled and halved; 2 Celery stalks; 30 Grams Extra Virgin Olive Oil (EVOO); 1 Tablespoon fennel seeds; 1 Tablespoon coriander seeds; 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

Approx 600g Prep Time 1 minutes Cook Time 6 minutes Rated: Print

If you are a mustard lover, you will love this one! It has a depth of flavour that you will never find in a commercial mustard. Get onto it!

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 4^th 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??

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Need

1 brown onion peeled and halved
2 Celery stalks
30 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Tablespoon fennel seeds
1 Tablespoon coriander seeds
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

Do

1: Place onion, celery and EVOO into the Thermomix bowl and chop 1 sec/speed 6.
2: Sauté 5 min/Varoma/speed 1/MC OFF.
3: 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.
4: Add the toasted spices and all remaining ingredients to the Thermomix bowl and blend 1 min/speed 8.
5: 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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!