Mustard with Braunschweiger Mumme

Ingredients for 1 servings:

• 300 ml white wine vinegar
• 200 ml water
• 100 g sugar
• 3 shallots, roughly diced
• 2 garlic cloves, sliced
• 2 tsp salt
• 1 bay leaf
• 2 carnations
• 10 black peppercorns
• 170 g mustard seeds, yellow
• 30 g mustard seeds, brown
• 4 tbsp malt extract (Braunschweiger Mumme)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 35 minutes

a mustard with the traditional Braunschweig malt extract

Place the ingredients for the stock in a saucepan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Once cooled, pour the stock through a sieve to remove any solids. Grind the mustard seeds into a powder (e.g., using a mortar or coffee grinder). Be careful not to overheat the mustard powder, as this will make the mustard bitter. Empty the mustard powder mixture into a bowl and carefully add the stock. First, add only about half of the stock and the Braunschweiger Mumme (a type of smoked meat). Then stir in the remaining stock until the mustard has a creamy consistency. Pour into prepared, clean jars. Let it rest in the refrigerator for at least a day before enjoying. The mustard will become milder if it is refrigerated for a few days.