Honey Mustard
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g mustard seeds, yellow
- 1 pinch turmeric, ground
- 2 teaspoons salt
- 4 tablespoon vinegar, (white wine vinegar)
- 200 g honey, aromatic
- Pepper, whiter
- water
Print Recipe
Pin Recipe Instructions
- Ingredients for 2 glasses of 250 ml
- Do not grind the mustard seeds too finely in the blitz chopper. Pour into a bowl with the turmeric. Bring 150 ml of water with the salt and 3 tablespoons of vinegar to the boil. Slowly stir the mustard powder until it is smooth and creamy.
- Add the honey to the mustard mixture and mix in thoroughly. Season the mustard with pepper and vinegar.
- Pour the honey mustard into glasses or stone pots while it is still hot. Seal and let steep for 1 week in a cool place, but not in the refrigerator.
- Shelf life: about 2 months in a cool place; Place opened glasses in the refrigerator.
- The mustard tastes particularly good with pan-fried meat, fried liver and meat fondue. Honey mustard gives salad sauces a delicate touch. Mixing a little honey mustard with a little cream into the stock of the fried fish results in a delicious sauce in no time.
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