Elderflower mustard

Ingredients for 1 servings:

• 10 elderflower heads
• 500 ml water
• 250 g gelling sugar, 2:1, adjust quantity if necessary
• 3 g citric acid
• 120 g mustard powder
• 60 ml white wine vinegar, 5% acidity
• 20 g salt
• 1 pinch of ginger powder
• 1 pinch of vanilla pulp
• n. B. Lemon peel, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 35 minutes

very aromatic and spicy

Place the elderflowers in a covered pot with cold water and let it steep overnight. Line a fine sieve with a damp kitchen towel and strain the elderflower water through it and collect it, squeezing the elderflowers firmly again. Bring to a boil with the appropriate amount of gelling sugar and citric acid for at least 3 minutes and let the jelly cool. Dissolve the ginger powder, vanilla seeds, and salt in the white wine vinegar. Beat half of the elderflower jelly with a hand mixer on the lowest speed, stirring in the mixed white wine vinegar. Now gradually add the mustard flour and grated lemon zest, as this gives the mustard its greatest spiciness. The consistency/creaminess can be adjusted by adding a little water or oil. Beat the mustard mixture for another 5 minutes with a hand mixer or similar and then pour into clean jars. I vacuum-seal the mustard in small twist-off jars and then store it in the cellar/pantry. Otherwise, keep it refrigerated. The mustard goes well with grilled foods (sausage or pork, etc.). It can also be used to flavor marinades, dressings, and mayonnaise. Note: If the mustard is too spicy for you, you should mix the mustard flour into the hot or cooling elderflower jelly. By adding heat (perhaps bringing it back to a boil), the mustard flour loses its spiciness. It’s a matter of experimentation – everyone should discover their own personal taste (level of spiciness). The spiciness will also diminish somewhat over time.