Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Make your own – a basic mustard recipe
Mustard is one of the oldest condiments in the world and essential in many dishes. Whether sausages, cheese, sandwiches, or in dressings or marinades – mustard gives food an aromatic, often pleasantly spicy kick. The best thing: you can easily make your own mustard at home.
Makes approx. 200 ml
| Ingredients | ||
|---|---|---|
| 100 | g | Mustard seeds |
| 100 | ml | Apple cider vinegar (or white wine vinegar) |
| 50 | ml | Water |
| 1 | teaspoon(s) | Salt |
| 1 | teaspoon(s) | Sugar or honey (to taste) |
- Soak the mustard seeds in vinegar and water and leave to infuse for at least 12 hours (24 hours is better). This makes them swell up and develop their full aroma.
- Blend the soaked seeds with salt and sugar (or honey) in a food processor or mortar until a paste forms. The longer you blend, the smoother the mustard.
- Pour the mustard into a clean jar. It often tastes very intense immediately after preparation. After a few days in the fridge, the spiciness fades and the taste becomes more rounded. After about 1-2 weeks, optimal maturity is reached.
Tip:
Mustard variations
- Honey mustard: Add extra honey –great for salad dressings or cheese.
- Herb mustard: Mix in fresh or dried herbs like tarragon, rosemary, or dill.
- Fruit mustard: Refine with pureed figs, apples or apricots.
- Beer mustard: Replace part of the liquid with dark beer.
