Three kinds of mustard
easy
45 mins
45 mins
Ingredients
- 1 medium onion
- 1/2 l White wine vinegar
- 250 g Sugar
- 1 Bay leaf
- 2 Cloves
- 4 Juniper berries
- 200 g Mustard powder (Canadian mustard powder mixture with turmeric; from the glass)
- 2 TABLESPOONS Sweet peppers
- 1 TEASPOON dry sherry
- 2 TABLESPOONS Honey
- 2 Washer Toat bread
- 2 stem(s) parsley, basil and chervil
Directions
- 1
For the basic mixture peel and chop the onion. Bring 1/8 litre water, vinegar, sugar and spices to the boil and simmer for about 20 minutes. Sieve the vinegar stock, collecting the liquid. Mix with the mustard powder until smooth. Divide the mustard paste into 3 portions
- 2
For the seasoning mustard, mix 1/3 of the mustard paste, paprika and sherry. Fill into prepared glass and close it
- 3
For the sweet mustard, remove the crusts from toast bread and crumble finely. Mix 1/3 of the mustard paste, honey and bread crumbs. Pour into prepared glass and close
- 4
For the herbal mustard, wash the herbs, dab dry well and chop finely. Mix 1/3 mustard paste and herbs. Fill into prepared glass and close
- 5
Results in 3 glasses of 250 ml
- 6
All mustard varieties should be left to rest for at least 4 weeks. Shelf life approx. 6 months
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