The basic recipe
For about three glasses of mustard you need:
200 g of mustard seeds
275 ml white balsamic vinegar
100 ml of water
80 g of sugar
3 teaspoons salt
some turmeric for the color
How to prepare the homemade mustard:
You start by grinding the mustard seeds as finely as possible. It works best with a coffee grinder, alternatively with a mortar. The finer you make the grains, the finer the mustard. Tip: If you do not want to grind the grains yourself, you can use 200 grams of mustard flour.
Heat the water with the balsamic vinegar in a saucepan.
Take the pot off the stove and let the liquid cool to a lukewarm temperature. This step is especially important so that the mustard does not become bitter.
Mix all dry ingredients together.
Pour the liquid over the mustard flour and stir for at least five minutes with a blender.
Fill the mustard in sterilized, well-sealable glasses.
Let the mustard stand for three days, then it loses its initial sharpness.
Make mustard yourself
For about 200 ml of mustard you need:
50 g of mustard seeds (whole or ground as mustard powder, available in the health food store or alternatively online)
60 ml of water
60 ml apple cider vinegar or home-made wine vinegar
Juice of half a lemon
¼ tsp salt
Optional according to taste: thyme leaves or other spices, turmeric powder, honey, whole mustard seeds
How to prepare the mustard:
Put water, apple cider vinegar and mustard seeds or powder in a small bowl. Allow mixture to swell in the fridge. For powder 90-120 minutes are sufficient. If you use whole mustard seeds, it is best to leave overnight. Add all remaining ingredients and puree. To taste and if necessary add more spices, turmeric and mustard seeds.