Medium-hot mustard

Ingredients for 1 servings:

• 100 g mustard seeds, yellow
• 15 g salt
• 5 g sugar
• 90 ml apple cider vinegar, 5 – 6%
• 120 ml water, pure or flavored

Instructions

Working time approx. 30 minutes; Rest time approx. 6 days 10 minutes; Total time approx. 6 days 40 minutes

Basic recipe, very simple

Chill the mustard seeds in the freezer for a few minutes. Then remove them and grind them in several stages (to avoid the seeds getting too warm), e.g., with a hand blender. I like the seeds to be extremely finely ground. Grind the sugar and salt at the same time. Once the mustard seeds are fine enough, simply mix the mustard flour, water, and vinegar in the blender again with the hand blender. I always start with all the liquids and add the mustard flour gradually; this results in an even finer consistency. You should work quickly here, but always keep an eye on the temperature. Anything warmer than lukewarm will damage the spiciness and aroma, as the mustard oils will evaporate. Store the basic mustard uncovered in the refrigerator for a few hours to allow it to ferment. Then blend again and bottle. Before using it for the first time, I let the mustard stand in the refrigerator for a few days to allow it to mature a bit. If the mustard flour swells too much, simply add a little more water to adjust the consistency. Notes: The most work for me is grinding the mustard seeds. However, I prefer mustard seeds because they simply yield more when freshly ground than store-bought mustard flour. After various experiments with a mortar, poppy seed grinder, coffee grinder, and Moulinette, I settled on my magic wand. This (ESGE M100) can be supplemented with a suitable chopper. Unlike the Moulinette, this thing really does a great job. Many mustard recipes call for significantly larger amounts of sugar. I like my mustard spicy, but only very lightly sweetened. Occasionally, I flavor the water beforehand. To do this, I boil the water with bay leaves, cloves, and juniper berries and let it cool again. The basic mustard can be pimped up during processing. Sometimes I add a tablespoon of dried tarragon (amount of water + 10 ml), sometimes freshly grated horseradish, sometimes chili, sometimes dried onions. The sky’s the limit. The strangest creation was adding 6 coffee beans (to the grinding process) and a heaped teaspoon of cocoa powder. The mustard was then used as a spread on roulades.