Garlic mustard

Ingredients for 1 servings:

• 300 g mustard seeds, yellow
• 2 tsp, heaped sea salt
• 1 tsp, levelled pepper, freshly ground
• 200 ml dry white wine
• 200 ml white wine vinegar
• 100 ml cucumber juice
• 1 tbsp, sautéed turmeric
• 4 tbsp, str. honey, thin
• 1 tbsp oil, neutral
• 1 bulb(s) garlic, peeled, pureed

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Total time approx. 3 days 15 minutes

a very aromatic mustard

Freeze the mustard seeds one day before use! This makes them easier to grind. Finely grind the mustard seeds (I used a Moulinette grinder, but an old coffee grinder will probably work too. Just be careful not to overheat the grinder, or the mustard seeds will become bitter. It’s best to divide the amount). While grinding, add the salt and pepper. Mix the resulting mustard flour with the cucumber water, wine, oil, and vinegar. Then slowly stir in the turmeric and honey. Cover and let the mash steep in the refrigerator for 3 days, stirring occasionally. After three days, peel a whole garlic clove, puree it finely with a hand blender, add it to the mash, and stir thoroughly. The mustard is now ready. If you want it a little finer, you can puree it again with a hand blender. The mustard can now be bottled in jars and stored in a cool, dark place until ready to use. The cellar will suffice; a refrigerator isn’t necessary. You should wait at least 14 days before consuming it to allow the initial spiciness to subside. However, if you like it very spicy, you can try it now.