Ingredients
Mustard
- 80 gram mustard powder, ex Colemans
- 2 tsp salt
- 150 gram light syrup
- 1 tsp vinegar, 24%
- 6 tbsp cream
Coarse-grained mustard - Hot
- 35 gram mustard seeds, yellow
- 35 gram mustard seeds, burns
- 200 ml water
- 100 gram rapeseed oil
- 45 gram sugar
- 2 tbsp vinegar
- 2 tbsp flake salt
Two kinds of mustard
Two kinds of mustard that are easy to do with the blender.
-
Assemble the assistent with the blender
-
Mix the mustard powder and salt in the blender.
-
Add syrup and vinegar, mix together.
-
Pour in the cream and mix briefly so that the mustard is completely mixed.
-
Pour the mustard into a glass jar and leave it in the fridge at least 24 h before serving.
-
Assemble the assistent with the blender.
-
Pour the seeds into the blender and run at high power until crushed.
-
Add water and mix until the mustard becomes creamy.
-
Add vinegar, sugar, salt and oil, mix to the desired consistency.
-
Pour the mustard into a glass jar and leave it in the fridge for at least three days before serving.
