Two types of mustard (wasabi mustard and blueberry mustard)

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Finely grind the mustard seed in portions in the universal chopper. Sort blueberries, wash, drain well, puree finely

2. 2

   For the blueberry mustard, mix half the mustard flour, blueberries, 8 tbsp vinegar, apple juice, 1 tsp salt and 100 g sugar. Pour into approx. 4 glasses, close tightly and chill

3. 3

   For the wasabi mustard, mix the remaining mustard flour, 8 tbsp vinegar, 10 tbsp water, 1 tsp salt, 3 tbsp sugar and wasabi. Pour into about 3 glasses, close tightly and chill. The mustard can be kept unopened in the refrigerator for at least 1/2 year. The longer the mustard is stored, the more it loses its pungency