Homemade Fig Mustard
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 7 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g fi (s), dried
- 90 g preservin suar 2: 1
- 75 ml balsamic vinegar, white
- 100 g mustard powder, yellow
- 50 g mustard powder, brown
- 150 g suar, brown
- 1 pinch (s) smoked salt
- 1 teaspoon honey
- 1 dash red wine, dry
Print Recipe
Pin Recipe Instructions
- Chop the figs and put them in a saucepan with enough water to cover the figs. Let it boil for about 5 minutes. Mix everything small and fill up with a little water if necessary. Bring to the boil with the preserving sugar.
- In the meantime, let the mustard flour swell with 1/3 of the sugar, honey and salt with a little water for about 50-100 ml.
- Then stir in the balsamic vinegar, red wine and the remaining sugar into the fig puree and reduce for approx. 5 - 10 minutes. Take the pot off the stove and let it cool down.
- Put the swollen mustard flour in the pot and mix everything well, it should be a tough mixture, add a little more water if necessary.
- Fill into glasses and wait a week.
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