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Spicy Mustard

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Spicy Mustard

The perfect spicy mustard recipe with a picture and simple step-by-step instructions.

  • 80 g Yellow mustard seeds
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 2 teaspoon Asian spice
  • 90 Milliliters Herb vinegar
  • 60 Milliliters Beer
  1. Finely grind the mustard seeds. I have an old coffee grinder for that. Put in a bowl. Mix with the other ingredients and beat everything with the whisk for about 10 minutes.
  2. Fill into a screw jar with a capacity of 250 ml and close tightly. Let it steep in the refrigerator for 3-4 weeks.
  3. That makes 250 milliliters. I had saved such a jar for this amount. He moved 5 weeks. Today for breakfast we tried it with Wiener. It tastes very good to us.
Dinner
European
spicy mustard

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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