Herb mustard (basic recipe)
3 jars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Parsley,finely chopped |
| 2 | bunches | Chervil,finely chopped |
| 6 | Estragon twigs, finely chopd | |
| 9 | ounces | Mustardseeds, black |
| 1 | teaspoon | Ingwer,ground |
| ½ | teaspoon | Cloves,ground |
| 4¼ | ounce | Sugar |
| 1 | teaspoon | Salt |
| 2⅛ | cup | White Wine Vinegar |
Directions
1.Grind the mustardseeds very finely; mix with the sugar, herbs, ingwer-and clovepowder and salt in a bowl. 2.Bring vinegar to a boil and pour right away over bowl,slowly, stirring constantly. 3.Put the mixture into mason jars and keep in refridgerator, keeps for 6 month.
4.You can change the mustard with garlic,chilipeppers, green peppers, hazelnuts, honey in place of the sugar.You can replace parts of the vinegar with withe wine, or applejuice, or champagne. 5.If you like your mustard very yellow add some Kurkuma to it. Translated by Brigitte Sealing