Hazelnut Mustard
Comments: This rich fine hazelnut mustard, with its chopped hazelnuts and hazelnut oil, is excellent served as a condiment along with any red meat, pork and duck.
It is also possible, to get a hazelnut flavor, to mix a little of this mustard into a salad dressing, or to add some to a beef or a duck stew.
High quality imported hazelnut oil gives this mustard its fine texture and excellent hazelnut taste but if halzelnut oil is impossible to find, it is possible to replace it with extra-virgin olive oil.
Servings: Approximately 3/4 cup [190 mL]
IngredientsPreparation
  • 14 roasted hazelnuts, peeled and grossly chopped
  • 1/2 cup [125 mL] whole yellow mustard seeds, grossy ground
  • 1/2 cup [125 mL] water
  • 3 tablespoons [45 mL] balsamic vinegar
  • 1/4 cup [60 mL] hazelnut oil
  • 1 teaspoon [5 mL] salt
  • 1/2 teaspoon [2.5 mL] pepper
  • Mix together all ingredients into a blender until quite creamy and really well blended scraping sides of bowl.
  • Transfer mustard into a really clean dry jar or bowl.
  • Tightly close.
  • Refrigerate mustard for 2 weeks before using.