Sweet Mustard
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g mustard seeds, yellow
- 5 g salt
- 25 g suar (or 30 honey)
- 30 g vinear (wine vinear 5%)
- 40 ml water
Print Recipe
Pin Recipe Instructions
- Grind the mustard seeds in the mulinette or coffee grinder a little coarser (while grinding in the mulinette, loosen up the grist and make sure that it does not heat up above 30 ° C).
- Bring the water to the boil briefly, let it cool down for 5 minutes and then pour it over the mustard flour (the mustard will lose its heat as a result). The mustard flour and the ingredients are now mixed with the electric mixer. It should take 4-5 minutes to stir the ingredients. The longer it is stirred, the better the mustard will be.
- Now fill the mustard and let it stand for 3 days. During this time it loses its initial sharpness.
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