Summary

Ingredients

• 80 g mustard seeds, yellow
• 20 g mustard seeds, black
• 8 tablespoon water, cold
• 6 tablespoon vinegar (white wine vinegar)
• 1 teaspoon salt
• 2 tablespoon sugar

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Instructions

1. Grind the mustard seeds as finely as possible. Put the crushed grain mixture in a bowl and stir with the water. Let the mass swell for 10-15 minutes. Warm the vinegar with salt and sugar until everything is dissolved. Then let it cool down. Let the liquid flow into the mustard mixture while stirring constantly with the hand mixer. Stir until the mustard is nice and smooth.
2. Fill the mustard into small jars and close tightly.
3. Shelf life: refrigerated approx. 3 months.