Blueberry and Wasabis mustard

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Finely grind the mustard seeds in portions in the universal chopper. For the blueberry mustard, thaw the berries and puree them finely. Mix half of the mustard flour, blueberry puree, 80 ml vinegar, 5 tbsp. apple juice, 1 tsp. salt and 100 g sugar.

2. 2

   Pour into four clean twist-off jars, close and chill.

3. 3

   For the wasabis mustard, mix the remaining mustard flour with 80 ml vinegar, 100 ml water, 1 teaspoon salt, 3 tablespoons sugar and wasabi (depending on the desired heat). Pour into three clean twist-off glasses, close and chill.