Garlic Mustard
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 3 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g mustard seeds, yellow
- 2 teaspoons, heaped sea salt
- 1 teaspoon, leveled pepper, freshly ground
- 200 ml white wine, dry
- 200 ml white wine vinegar
- 100 ml cucumber liquid
- 1 tablespoon, leveled turmeric
- 4 tablespoon, leveled honey, thin
- 1 tablespoon oil, neutral
- 1 bulb garlic, peeled, mashed
Print Recipe
Pin Recipe Instructions
- Freeze the mustard seeds one day before processing! Then they are easier to grind.
- Finely grind the mustard seeds (I used a moulinette, an old coffee grinder will probably do the same. Just be careful, the grinder must not overheat, otherwise the mustard seeds will become bitter. It is best to divide the amount).
- While grinding, add the salt and pepper.
- Mix the mustard flour obtained with the cucumber water, wine, oil and vinegar. Then slowly stir in turmeric and honey.
- The mash has to be covered and left in the refrigerator for 3 days. Stirring occasionally.
- After three days, peel a whole head of garlic, puree it finely with a blender and add to the mash and stir in carefully.
- The mustard is now ready. If you want it a little finer, you can process it again with the hand blender.
- The mustard can now be filled into jars and stored in a dark and cool place until consumed. The cellar is sufficient, a refrigerator is not necessary.
- You should wait at least 14 days before consuming it so that the initial heat can give way.
- But if you like it very spicy, you can try it now.
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