Ingredients
Mustard
- 0.6 cups mustard powder, ex Colemans
- 0.25 ounces salt
- 0.5 cups light syrup
- 1 tsp vinegar, 24%
- 0.7 cup cream
Coarse-grained mustard - Hot
- 0.2 cups mustard seeds, yellow
- 0.2 cups mustard seeds, burns
- 0.4 cups water
- 0.5 cups rapeseed oil
- 0.2 cups sugar
- 1 ounce vinegar
- 1 ounce flake salt
Two kinds of mustard
Two kinds of mustard that are easy to do with the blender.
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Assemble the assistent with the blender
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Mix the mustard powder and salt in the blender.
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Add syrup and vinegar, mix together.
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Pour in the cream and mix briefly so that the mustard is completely mixed.
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Pour the mustard into a glass jar and leave it in the fridge at least 24 h before serving.
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Assemble the assistent with the blender.
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Pour the seeds into the blender and run at high power until crushed.
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Add water and mix until the mustard becomes creamy.
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Add vinegar, sugar, salt and oil, mix to the desired consistency.
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Pour the mustard into a glass jar and leave it in the fridge for at least three days before serving.
