Homemade mustard coarse or fine

Ingredients for 1 servings:

• 200 g mustard seeds
• 150 ml balsamic vinegar
• 150 ml white wine (alternatively water)
• 2 tbsp salt
• 2 tbsp honey or brown sugar
• 1 shot of rapeseed oil

Instructions

Working time approx. 20 minutes; Rest period approx. 21 days; Total time approx. 21 days 20 minutes

For a fine mustard, grind the mustard seeds very finely one at a time or use a mortar and pestle to make mustard flour. Then pass this “flour” through a fine sieve, add the remaining ingredients, and mix well. If you prefer a coarser mustard, do not sieve the coarsely ground mustard seeds again. Both types of mustard should have a more pasty consistency. To allow the mustard flavor to fully develop, let it swell uncovered for a few hours, stirring occasionally. Then it can be filled into jars and left in the refrigerator for about three weeks before use. Other mustard ideas: Honey poppy seed mustard (add more honey and poppy seeds); Mediterranean herb mustard (add dried herbs); Orange chili mustard (refine with grated orange peel and chili flakes). Have fun “mustarding”!