Beetroot Mustard According To Crynman
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g mustard seeds, yellow
- 50 g beetroot, cooked
- 4 teaspoons salt, red Hawaiian salt
- 95 g honey
- 160 ml vinegar, (beetroot vinegar)
- 140 ml vinegar, (raspberry vinegar)
- 100 ml port wine
Print Recipe
Pin Recipe Instructions
- The mustard seeds by means of an elec. Grind the coffee grinder in portions into mustard flour, then prepare the stock with the other liquids, honey and salt, add the beetroot, add the mustard flour and mix well with a hand blender.
- Warm it up again briefly at around 60 degrees Celsius or in a water bath, stir with a whisk and leave it open in the pot for up to 24 hours so that the fermentation begins.
- Then fill into clean jars with tight seals and leave to stand for 2 to 3 weeks.
- The mustard is a beautiful pink color.
- (I made the beetroot vinegar from boiled beetroot pieces and household vinegar, I still had the pieces from a RB reduction from Christmas. The whole thing stood in my refrigerator for about 5 months. If you don`t have beetroot vinegar, you can also replace the amount with raspberry vinegar.)
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