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!