Sweet mustard, dark

Ingredients for 1 servings:

• 50 g mustard seeds, light
• 50 g mustard seeds, dark, (brassica juneca – there is another brown variety, but that one is too hot!!
• 1 pinch(s) clove(s), ground
• 50 g sugar
• 60 ml vinegar (5% wine vinegar)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Coarsely grind the mustard seeds. Boil 80 ml of water and pour over the mustard flour, then let it stand for 5 minutes. (This is important, as the hot water will reduce the mustard flour’s sharpness!) Lightly caramelize the sugar in a non-stick pan, deglaze with a few drops of water, and stir it into the mustard flour along with the other ingredients. Now stir the mixture with the whisk of a hand mixer for at least 5 minutes until it forms a thick, homogenous mixture! If the mustard isn’t sweet enough, add a little more sugar. Pour into a tightly sealed container. The mustard should rest for about 2 days before using! If you don’t like the caramel flavor, you can add the sugar as it is.