- 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.
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.