anchovy mustard

Ingredients for 1 servings:

• 80 g anchovy fillet(s) in oil
• 60 g mustard seeds, yellow
• 60 g mustard seeds, brown
• 250 ml apple cider vinegar, rather mild, very good quality
• 30 g sugar
• 5 g salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a specialty from French cuisine

Mix the mustard seeds and grind them as finely as possible in a blender or coffee maker, taking care not to overheat the mustard. I always freeze the mustard seeds before grinding; this keeps them cooler longer and makes them easier to grind. Remove the anchovy fillets from the oil, drain thoroughly, and pat dry. Then chop them very, very finely. Mix the mustard flour and apple cider vinegar, add the anchovies, and season with sugar and salt. Stir well and evenly for at least 10 minutes until a smooth paste forms. Season to taste and carefully add a little more apple cider vinegar if the mixture is too dry. Transfer to sterilized, tightly sealed jars and let them mature in a cool, dark place for around 5-6 weeks. The mustard goes wonderfully with dressings for hearty leaf salads, but also with fried fish and anything grilled.