Honey mustard

Ingredients for 2 servings:

• 150 g mustard seeds, yellow
• 1 pinch of ground turmeric
• 2 tsp salt
• 4 tbsp vinegar (white wine vinegar)
• 200 g honey, aromatic
• Pepper, white
• Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious with white sausage, Leberkäse, Bavarian delicacies, briefly fried meat or stirred into a fish sauce

Ingredients for 2 jars (250 ml each): Grind the mustard seeds in a food processor, not too finely. Place them in a bowl with the turmeric. Bring 150 ml of water to a boil with the salt and 3 tablespoons of vinegar. Slowly stir in the mustard powder until a smooth and creamy mixture forms. Add the honey to the mustard mixture and mix thoroughly. Season the mustard with pepper and vinegar. While the honey mustard is still hot, pour it into jars or stoneware pots. Seal and let it steep for 1 week in a cool place, but not in the refrigerator. Shelf life: about 2 months in a cool place; refrigerate opened jars. The mustard is particularly delicious with pan-fried meat, roasted liver, and meat fondue. Honey mustard adds a delicate touch to salad dressings. A little honey mustard stirred into the stock of fried fish with a little cream makes a delicious sauce in no time.