Make your own mustard

Ingredients for 1 servings:

• 100 g mustard seeds
• 130 ml wine vinegar
• 50 ml water
• 40 g cane sugar
• 1 tsp sea salt
• ½ tsp turmeric

Instructions

Working time approx. 15 minutes; Rest period approx. 7 days; Total time approx. 7 days 15 minutes

easy and fast

Grind the mustard seeds. This works best in a coffee grinder. The finer the mustard seeds are ground, the finer the mustard will be. For coarse mustard, it is sufficient to roughly crush the seeds in a mortar. Mix the mustard powder with salt, sugar, and turmeric. The turmeric primarily serves as a coloring agent and provides the yellowish hue. Briefly boil the vinegar with the water, let it cool again, then add it to the mustard flour and mix well. It is especially important that the vinegar water cools again before adding it to the mustard powder, otherwise the mustard will become bitter. Let the mustard steep for 10 minutes and then puree it to the desired consistency using a hand blender. Again, do not puree for too long and take frequent breaks in between, as the mustard also heats up during puréeing and can therefore become bitter. If you taste the mustard now, it will probably be quite spicy. Therefore, pour the mustard into sterile jars and let it steep in the refrigerator for at least a week. Over time, it will mellow and develop its full flavor. The mustard will easily keep in the refrigerator for 2-3 months. This basic mustard recipe can be refined in numerous variations: For an extra-hot mustard, add chili powder. For a fruity mustard, mix in pureed dried fruit. Figs and dates are very good. For a herbal mustard, mix in rosemary, thyme, dill, or wild garlic. This is a wonderful opportunity to experiment and create your own mustard variations.