Make your own mustard

Ingredients for 1 servings:

• 200 g mustard seeds, yellow
• 200 g water
• 250 g vinegar
• 1 tsp, heaped herbs, fresh or dried
• 2 tsp salt
• 70 g honey or brown sugar
• 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 1 minute

Grind the mustard seeds very finely. Add water, mix everything well, and let it swell for 15 minutes. Combine the vinegar, herbs, salt, and honey in a saucepan with the mustard paste and heat for about 6 minutes over medium heat – do not boil! Then puree everything finely with a hand blender. Remove the pan from the heat and let it cool for about 30 minutes. Finally, add the olive oil and stir well. Pour the mustard into hot, rinsed jam jars or similar containers and store in the refrigerator. After 2 weeks, the mustard will have matured and the spiciness will have diminished slightly. The mustard will keep for about 3 months. Tip: If you like, you can also refine or vary this recipe with mango, chili, etc.