Summary

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

1. Freeze the mustard seeds one day before processing! Then they are easier to grind.
2. 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).
3. While grinding, add the salt and pepper.
4. Mix the mustard flour obtained with the cucumber water, wine, oil and vinegar. Then slowly stir in turmeric and honey.
5. The mash has to be covered and left in the refrigerator for 3 days. Stirring occasionally.
6. After three days, peel a whole head of garlic, puree it finely with a blender and add to the mash and stir in carefully.
7. The mustard is now ready. If you want it a little finer, you can process it again with the hand blender.
8. 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.
9. You should wait at least 14 days before consuming it so that the initial heat can give way.
10. But if you like it very spicy, you can try it now.