Summary

Ingredients

• 50 g mustard seeds, yellow
• 5 g salt
• 25 g suar (or 30 honey)
• 30 g vinear (wine vinear 5%)
• 40 ml water

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Instructions

1. 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).
2. 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.
3. Now fill the mustard and let it stand for 3 days. During this time it loses its initial sharpness.