Anchovy Mustard
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g anchovy fillet (s) in oil
- 60 g mustard seeds, yellow
- 60 g mustard seeds, brown
- 250 ml apple cider vinegar, rather mild, very good quality
- 30 grams sugar
- 5 g salt
Print Recipe
Pin Recipe Instructions
- Mix the mustard seeds and grind as finely as possible in portions in the mixer or in the coffee machine. Make sure that the mustard does not get too hot. I always freeze the mustard seeds before grinding, so they stay cool longer and are easier to grind.
- Remove the anchovy fillets from the oil, drain very well and pat dry. Then cut very, very finely.
- Mix the mustard flour and apple cider vinegar, add the anchovies, season with sugar and salt. Stir well and evenly for at least 10 minutes until a homogeneous paste is formed. Season again to taste and possibly carefully add a little apple cider vinegar if the mixture is too dry.
- Fill into sterilized, well-sealable jars and leave to mature in a cool, dark place for around 5 - 6 weeks. The mustard goes wonderfully with dressings for hearty leaf salads, but also with fried fish and anything grilled.
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