Stock: Medium Hot Herb Mustard

Mash the juniper berries, allspice and peppercorns with the back of the knife.

Bring the water with the vinegar, honey, the onion, coarsely chopped with the skin, and the spices to the boil and simmer covered for approx. 5 minutes. Then strain and cool.

Mix the mustard flour with the salt in a bowl and stir with the stock. You can determine the consistency yourself by adding water or white wine.

Now fill the mustard into screw-top jars and let it mature for at least two weeks before use.

Your inquiries: The mustard easily lasts 9 months in the refrigerator. I made the herbal salt myself and it consists of a purchased dried herbal mixture without any additives. Unfortunately, I no longer have the label, but in principle you can take all the dried herbs you have.