Summary

Ingredients

• 3 shallot (s)
• 2 cloves garlic
• 2 bay leaves
• 5 clove (s)
• 1 teaspoon coriander
• 1 teaspoon fennel seeds
• 200 ml vinegar, (white wine vinegar)
• 2 teaspoons salt
• 2 teaspoons sugar
• 100 g mustard seeds, yellow
• 100 g mustard seeds, brown
• 200 ml water

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Instructions

1. Peel shallots and garlic and cut into thin slices. Cook with bay leaves, cloves, coriander, fennel, vinegar, salt, sugar and 200 ml of water in a saucepan for 2-3 minutes. Pour the stock through a sieve into a bowl, mix with the mustard seeds. Cover and leave to soak in the refrigerator for 3-4 days.
2. Coarsely puree the mustard seeds in the blitz chopper or with the hand blender until the typical consistency of a coarse mustard is achieved. Fill into glasses so that there are no air bubbles in the mustard. Let it steep for at least a week in a cool and dark place
3. This mustard goes well with anything grilled. It can be stored in a cool and dark place for at least 6 months!