buecherkruemels herb mustard

Ingredients for 1 servings:

• 50 g mustard seeds, yellow
• 5 g salt
• 10 g sugar
• 2 rosemary needles
• 5 black peppercorns
• 3 coriander seeds
• 1 juniper berry(s)
• 1 allspice berry
• 1 bay leaf
• 1 pinch of cayenne pepper
• 1 pinch of turmeric
• 2 small thyme sprigs
• 50 g water
• 30 g white wine vinegar
• 1 sprig(s) tarragon
• 1 slice(s) onion(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

Combine all ingredients (except water, vinegar, tarragon, and onion) in a bowl. Crumble the bay leaf while you do this. Mix the ingredients. Place everything in a grinder and grind finely. Set the grind to fine or coarse, depending on your preference. Finely chop the onion. Grind it together with the tarragon in a mortar and pestle. Add to the mustard mixture. First stir in the vinegar, then slowly stir in the water. Cover and let it swell. Then stir again, adding a little more water if necessary. The mustard is ready and can be bottled. You can vary the spices as you wish. Every herb mustard I make is different. This is the first time I’ve used fresh tarragon.