Spicy Mustard Creations, Mustard, Strawberry Mustard

Metsenf: The mustard seeds with a little coarse sea salt (about 1-2 teaspoons), (you have to test it to taste), finely pounded in a mortar.

Then mix with a little mead until a certain consistency is achieved. How liquid he likes his mustard everyone has to test for himself.

Strawberry mustard: Bring the strawberries to a boil while stirring with the sugar.

Mix the mint leaf pieces with the mustard and strawberry sugar mixture.

The mustard is medium hot. The strawberry mustard has a mild taste.

A 50/50 mixture of both mustards (see last picture) has a slight, pleasant heat.

You can use all mustards in the kitchen in a variety of ways: for example, I use them to refine sauces or I mix the strawberry mustard with wild herbs, coat meat dishes with it and then grill them over. That gives a delicious crust. Everyone has to try it out for himself where he uses the mustard.

I fill small cans with these and other mustards I make and give them away. That always goes down well and so far I've only had positive feedback.

The mustards should sit for a few weeks, then they taste really good. But you can already nibble on it.

If the honey wine is very sweet, you can add a little vinegar. The mustard will then ferment better.