Homemade Mustard

I don't know about you, but for me grilling season started about a month ago. I suspect this year's majówka (the long May Day weekend) will be full of new grilling adventures. I've already managed to try a few interesting recipes, and I plan to share several of them with you.

Homemade Mustard

Today I'd like to encourage you to try homemade mustard. It's very easy to make, and nothing goes as well with grilled sausages as a good, spicy mustard :) Besides, I read somewhere recently that mustard is great for helping burn fat, so let's eat it with a clear conscience ;)

I suggest making it 2-3 days before your planned grill party, because it only develops its flavor after a while. The longer it sits, the creamier it gets. I didn't grind the mustard seeds into a fine powder but left some pieces of the seeds whole, so I had to wait about 3 days for the seeds to soften.

Homemade Mustard

This amount of ingredients makes one small jar of mustard (about 200 g).

Instructions:

Put the mustard seeds in the freezer for about 60 minutes. After that time, grind them into a powder with a blender or a coffee grinder. Bring 100 ml of water and the vinegar to a boil in a saucepan and set aside to cool for about 15 minutes. Add the sugar, salt and ground mustard seeds and stir for about 5 minutes. At first the mixture will be quite runny, but it will thicken over time as the mustard powder begins to swell. Transfer the mustard to a jar and set aside for 2-3 days before serving.

Enjoy!

Additional notes:

• this mustard can be stored in the refrigerator for up to 5-6 months
• you can add your favorite herbs to it
• on the Dukan diet, I suggest replacing the sugar with a powdered sweetener

Source: Lust auf Genuss 5/2012

Recipe submitted to the event