Homemade Mustard Coarse or Fine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 21 d 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g mustard seeds
- 150 ml balsamic vinegar
- 150 ml white wine, (alternatively water)
- 2 tablespoon salt
- 2 tablespoon honey, or brown sugar
- 1 dash rapeseed oil
Print Recipe
Pin Recipe Instructions
- For a fine mustard, grind the mustard seeds very finely in stages or use a mortar to make mustard flour. Then pass this “flour” through a pointed sieve, add the remaining ingredients and mix well.
- If you want the mustard a little coarser, the coarsely ground mustard seeds are not sifted through again.
- The consistency of both types of mustard should be rather mushy.
- In order for the mustard taste to develop properly, it should swell openly for a few hours and be stirred from time to time. It can then be filled into glasses and can be closed in the refrigerator for another three weeks before it is used.
- More mustard ideas:
- Honey-Poppy Mustard (add more honey and poppy seeds)
- Mediterranean herb mustard (add dried herbs)
- Orange-chilli mustard (refine with grated orange peel and chilli flakes)
- Have fun with mustard!
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