Honey Mustard

Summary

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

1. Ingredients for 2 glasses of 250 ml
2. 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.
3. Add the honey to the mustard mixture and mix in thoroughly. Season the mustard with pepper and vinegar.
4. 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.
5. Shelf life: about 2 months in a cool place; Place opened glasses in the refrigerator.
6. 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.