Mustard caviar

Ingredients for 1 servings:

• 125 ml white wine vinegar
• 1 tbsp water
• 2 garlic cloves
• ½ tsp thyme, dried
• 1 bay leaf
• 15 black peppercorns
• 80 g mustard seeds, yellow
• 2 tbsp honey
• ½ tsp salt

Instructions

Working time approx. 5 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 10 minutes

Great topping for vegetables, boiled eggs, potatoes, salads, meat – anywhere mustard fits

Combine vinegar, water, finely chopped garlic, thyme, bay leaf, salt, and peppercorns in a small saucepan and bring to a boil. Remove the pan from the heat, let the mixture cool, and let it steep. Place the mustard seeds and honey in a screw-top jar. Pour the vinegar mixture through a sieve. Mix everything together, seal, and let stand overnight at room temperature. Mustard caviar is versatile: on meat, vegetables, sausage, eggs—simply anywhere mustard goes well. The vinegar marinade softens the seeds, creating an interesting bite. Mustard caviar will keep in the refrigerator for several months.