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Bavarian sweet mustard Recipe

Ingredients

How to make it

  • Lightly crush the brown mustard seeds in a mortar; should remain very coarse
  • Fill yellow and brown mustard seeds, cloves and salt in a bowl
  • In a medium-sized sauce pan, melt the sugar and let it caramelise
  • Stir constantly, so sugar will not burn; the colour should be a nice dark brown
  • Once the sugar has caramelised, slowly add the vinegar and allow the caramel to dissolve
  • Pour the vinegar into the bowl with the mustard and spices and stir quickly
  • You may use the blender to achieve a finer texture, but it should remain grainy, not smooth
  • If the mixture is too thick, simply add more vinegar
  • Pour the hot mustard into sterilised jars and seal them
  • The mustard will need to mature for 5 to 6 weeks (preferably in the fridge or a cool cellar)
  • By then, all the bitterness will have disappeared
  • Always stir before using, as some dark liquid may collect at the bottom of the jar

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The Cook

armida Mombasa, KE

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