Summary

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

1. 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.
2. Remove the anchovy fillets from the oil, drain very well and pat dry. Then cut very, very finely.
3. 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.
4. 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.