John Myers
Stock: Medium Hot Herb Mustard
The perfect stock: medium hot herb mustard recipe with a picture and simple step-by-step instructions.
- 250 g Mustard flour, yellow – available online
- 200 ml Water
- 100 ml Wine vinegar
- 50 ml Dark balsamic vinegar
- 100 g Honey
- 25 g Seasoned Salt
- 1 piece Fresh onion
- 2 piece Bay leaves
- 5 piece Juniper berries
- 5 piece Allspice grains
- 1 teaspoon Black peppercorns
- 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.
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