Marinated mustard seeds

Marinated mustard seeds

By
From
Becasse
Makes
200 g
Photographer
Steve Brown

Ingredients

Quantity Ingredient
50g brown mustard seeds
50g yellow mustard seeds
2 sprigs tarragon
300ml water
50ml chardonnay vinegar
1 teaspoon sugar
salt
freshly ground pepper

Method

  1. Put the mustard seeds into a small bowl with the tarragon and mix together.
  2. Put the water, vinegar, sugar and salt and pepper into a heavy-based saucepan and bring to the boil. Pour the boiling solution over the mustard seeds and leave to cool. When cool, refrigerate overnight so the seeds marinate and soften. Store in the refrigerator for up to a week.
Tags:
restaurant
Becasse
Justin
North
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