Summary

Ingredients

• 200 g mustard seeds, yellow
• 200 g water
• 250 g vinear
• 1 teaspoon, heaped herbs, fresh or dried
• 2 teaspoons salt
• 70 g honey or brown suar
• 1 tablespoon olive oil

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Instructions

1. Grind the mustard seeds very finely. Add water, stir everything well and let soak for 15 minutes.
2. Put vinegar, herbs, salt and honey together with the mustard porridge in a saucepan and heat for about 6 minutes over medium heat - do not boil! Then puree everything finely with a hand blender. Take the pot off the stove and let it cool for about 30 minutes. Finally add the olive oil and stir in well. Fill the mustard into jam jars or similar that have been rinsed with hot water and store in the refrigerator.
3. The mustard is ripe after 2 weeks and the spiciness also decreases a little. The mustard can be kept for about 3 months.
4. Tip: If you want, you can also refine or vary this recipe with mango, chilli etc.