Banana – Ginger – Mustard
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 min |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g mustard seeds, round, yellow
- 100 g banana (s)
- 10 g iner
- 2 tablespoon vinegar (honey vinegar)
- 1 pinch (s) salt
- water
Print Recipe
Pin Recipe Instructions
- Finely puree the banana. Peel the ginger and grate finely. Mix thoroughly with vinegar, salt and mustard flour. Add approx. 5 - 6 tablespoons of water as required.
- The mustard should be relatively thin because the mustard flour will still swell. Leave the mustard open for approx. 24 hours. Then fill into glasses and store in a dark place.
- Let it mature for at least 2 weeks until it has developed its full flavor.
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