Preview

Old fashioned mustard |

Brunch, Salted

Simple technique accessible to all

Note

The choice of honey and olive oil can bring a different taste to your mustard.

Ingredients

Recipe for 350 ml

Maceration of mustard seeds

65 Gr

Mustard seeds

65 Gr

Black mustard seeds

85 Ml

Water

65 Ml

White vinegar

Finishing the mustard

50 Ml

Olive oil

10 Ml

Honey

50 Ml

Water

Salt and pepper

Preparation time: 3600 min

Maceration

In an airtight glass jar, mix the yellow and black mustard seeds.

Add water and vinegar, close the jar and let macerate for 24 hours.
Finition

Pour the mustard seed mixture into a food processor, add the olive oil, honey and water, pepper and salt.

Run the processor, once the texture is obtained, make sure it is seasoned.

All you have to do is put it in your presentation jar.

In the fridge you can easily keep it for 3 weeks.

The choice of honey and olive oil can bring a different taste to your mustard.

Cooking schedule

Class with similar recipe

Sunday, December 8th 10:00 to 13:00

Old Montreal

100 $ / pers.

LE BON BRUNCH

Festive Brunch + Mimosa Workshop on arrival!

Rolled ham, Monterey jack, maple flaky croissant |
Old fashioned mustard |
Croque Madame, duck, Mornay, perfect egg |
Duxelle of button mushrooms, lemon, chives |
Green salad with lemon zest |
Lavander crème brûlee |
Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |

More information

14 / 14

100 $ / pers.

0 places disponibles

Sunday, January 5th 10:00 to 13:00

Old Montreal

100 $ / pers.

LE BON BRUNCH

Festive Brunch + Mimosa Workshop on arrival!

Rolled ham, Monterey jack, maple flaky croissant |
Old fashioned mustard |
Croque Madame, duck, Mornay, perfect egg |
Duxelle of button mushrooms, lemon, chives |
Green salad with lemon zest |
Lavander crème brûlee |
Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |

More information

12 / 12

100 $ / pers.

0 places disponibles

Saturday, February 1st 10:00 to 13:00

Quebec city

100 $ / pers.

LE BON BRUNCH

Festive Brunch + Mimosa Workshop on arrival!

Rolled ham, Monterey jack, maple flaky croissant |
Old fashioned mustard |
Croque Madame, duck, Mornay, perfect egg |
Duxelle of button mushrooms, lemon, chives |
Green salad with lemon zest |
Lavander crème brûlee |
Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |

More information

0 / 14

100 $ / pers.

14 places disponibles