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.

Side dish

    Common mustard

    Follow these steps

  1. Assemble the assistent with the blender

  2. Mix the mustard powder and salt in the blender.

  3. Add syrup and vinegar, mix together.

  4. Pour in the cream and mix briefly so that the mustard is completely mixed.

  5. Pour the mustard into a glass jar and leave it in the fridge at least 24 h before serving.

  6. Coarse-grained mustard

    Follow these steps

  7. Assemble the assistent with the blender.

  8. Pour the seeds into the blender and run at high power until crushed.

  9. Add water and mix until the mustard becomes creamy.

  10. Add vinegar, sugar, salt and oil, mix to the desired consistency.

  11. Pour the mustard into a glass jar and leave it in the fridge for at least three days before serving.