Sweet Mustard, Dark
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g mustard seeds, liht
- 50 g mustard - seeds, dark, (brassica juneca - there is another type brown, but it is too hot !!
- 1 pinch (s) clove (s), ground
- 50 grams sugar
- 60 ml vinegar (5% wine vinegar)
Print Recipe
Pin Recipe Instructions
- Coarsely grind the mustard seeds together. Boil 80 ml of water and pour over the mustard flour, leave to stand for 5 minutes. (This is important because the hot water makes the mustard flour lose its heat!)
- Let the sugar caramelize slightly in a coated pan, deglaze with a few drops of water and stir into the mustard flour with the other ingredients.
- Now stir the mass with the whisk of the hand mixer for at least 5 minutes - it must be a thick, homogeneous mass!
- If the mustard is not sweet enough, add a little sugar. Fill into well-sealable containers.
- The mustard should rest for about 2 days before it is used!
- If you don`t like the caramel taste, the sugar can also be added like this!
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