Both ketchup and mustard are condiments that are used with a whole array of things, and having your own homemade version in your fridge is just very satisfying. This is my version of a homemade mustard which packs a punch.[delipress_optin id="29840"]
Ingredients 1 Servings
- Yellow mustard seeds 250 g
- White Wine 200 ml
- Large Onion
- Garlic Gloves 3
- Salt 1 tsp
- Sukrin Gold 3 tbsps
- Neutral Oil 1 tbsp
- Atamon If you want to say good longer 1 tsp
- Grind the mustard seeds in a spice grinder or using a mortar.
- Chop the onion and peel and crush the garlic.
- Sweat the onion and garlic in a bit of oil.
- Add the white wine and bring it to a boil.
- Let it simmer for about 5 minutes.
- Pour it in a bowl through a sieve and let the liquid cool.
- Once cooled; pour the liquid back in the pot and add the mustard powder, salt, sukrin gold and oil and mix well.
- Heat it up and let it simmer without a lid, until it has the right consistency.
- Pour into a sterilized glass, when cooled a bit add atamon and seal the glass and refrigerate.
- Leave for at least two weeks before using (well, see if you can). Enjoy.
I am crazy about food, cakes, snacks and everything in between. I love to do tons of experiments to find the best recipe, so that you don’t have to.