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Walnut mustard
20 m active | 5 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 203
  • Fat about 18g
  • Carbohydrates about 2g
  • Protein about 4g
This is needed
This is needed for 5 dl
  • 100 g yellow mustard seed
  • 100 ml apple vinegar
  • 0.5 tsp turmeric
  • 120 g walnut kernels, roughly chopped
  • 150 ml white wine
  • 2 tsp salt
  • 50 g ground cane sugar
  • Makes 2 jars, each approx. 250 ml
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And that's how it's done
And that's how it's done
Place the mustard seeds, vinegar and wine in a bowl. Cover with cling film and leave the mustard seed to soak for a few hours, ideally overnight. Toast the chopped nuts over a medium heat. In a blender/food processor, puree the nuts with the mustard mixture, sugar and salt for 2-3 mins. until smooth. If the consistency is too thick, add a little water.
Fill the jars
Transfer the mustard to clean preserving jars or jars with screw-top lids that have been rinsed first with hot water, seal the jars immediately. The mustard tastes best approx. 1 week after it is made, when all the flavours have had time to develop.