Gerald`s Mustard
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g mustard powder, yellow
- 50 g mustard powder, black
- 300 ml white wine vinegar
- 100 ml white wine
- 150 g horseradish, freshly rated
- 2 tablespoon honey
- 1 pinch (s) salt
- Herbs, (e.g. herbs Provence)
Print Recipe
Pin Recipe Instructions
- Mix all ingredients really well and for a long time, or even better work with the hand blender. At least 10 minutes!
- Cover with a kitchen towel and leave to stand overnight - the mustard only develops its characteristic taste with the oxygen from the air!
- The next day, puree again well so that the herbs that have swollen in the meantime are finely chopped up. If necessary, correct the consistency with vinegar and wine - mustard flour sometimes absorbs more, sometimes less liquid.
- Put in really well sterilized jars and store in a cool & dark place for about 3 weeks.
- Then taste
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