I make this wild garlic mustard as soon as I have a nice bunch of leaves on hand (fresh or even already washed and ready to blend). The idea is simple: a basic, old-fashioned mustard, with seeds that retain a bit of texture, and that very "undergrowth" green garlic aroma that brings everything to life.
What I love is how instant it is: in less than an hour, you have a jar of condiment that makes all the difference. A spoonful in a vinaigrette, and the salad is transformed. Brushed onto a chicken breast before cooking, it creates a flavorful crust. In mayonnaise, it becomes downright addictive.
Technically, it's easy: you soak the seeds in a vinegar/water mixture, then blend them more or less depending on the desired texture. My little tip: don't blend them too finely, otherwise they'll heat up, become more bitter, and you'll lose that "old-fashioned" charm.
From a nutritional standpoint, it's a clever condiment: low in calories, with no added sugar (except for a tiny touch of honey if you like), and rich in aromatic compounds. Simply adjust the strength by varying the resting time and the amount of vinegar.
Wild garlic mustard
1
pots14
minutes6
minutes180
kcal20
minutesKeep your device's screen on
Ingredients
60g of yellow mustard seeds
20g of brown mustard seeds
70 ml of apple cider vinegar
50 ml of water
1/2 teaspoon of fine salt (approx. 3g per teaspoon)
1 teaspoon of honey (approx. 7g per teaspoon)
30g of wild garlic leaves (washed and well dried)
1 tablespoon of neutral oil (approx. 10ml per tablespoon)
Preparation steps
- Pour the yellow and brown mustard seeds into a bowl. Add the cider vinegar and water, mix, then let it sit for 10 minutes: the seeds will absorb the liquid and soften slightly.
- Meanwhile, roughly chop the wild garlic (just to help the blender).
- Transfer the contents of the bowl to a small blender. Add the salt, honey, and oil.
- Blend in short bursts for 20 to 40 seconds depending on the desired texture. Stop as soon as you're happy with it: the idea is a mustard that's still a little grainy, not a perfectly smooth cream.
- Add the wild garlic, then blend again for 10 to 15 seconds, just to disperse and flavor it (no need to puree it).
- Taste and adjust: add a little more salt if needed, or a tablespoon of water if you find it too thick. Transfer to a clean jar, seal, and let it rest in the refrigerator for 30 minutes before using to allow the flavors to develop.
📊 Nutritional Information
1 serving (approx. 60g)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Proteins | 6g |
| Carbohydrates | 10g |
| including sugars | 2g |
| Lipids | 12g |
| including saturated fatty acids | 1g |
| Fibers | 5g |
| Sodium | 600mg |
| Vitamins | |
| Vitamin K | 50% of the recommended daily allowance (RDA) |
| Vitamin A | 18% AJR |
| Vitamin C | 12% AJR |
| Minerals | |
| Magnesium | 20% AJR |
| Iron | 15% AJR |
| Potassium | 8% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Strength and bitterness are determined by the mixing process: the longer you mix, the more the mustard heats up and can become more pungent/bitter. Pulses offer the best control.
💡 Chef's Tips
If your mustard seems too strong right after blending, that's normal: it mellows as it rests. For a truly "old-fashioned" texture, blend very lightly and just crush some of the seeds. Store it in the refrigerator in a clean jar and always use a clean spoon.
🔄 Variations
- Milder version: replace 20ml of vinegar with 20ml of apple juice, the mustard remains flavorful but less spicy.
- Greener version: increase the wild garlic to 40g and add 1 tablespoon of water to keep a soft texture.
