Both ketchup and mustard are condiments that are used with a whole array of things, and having your own homemade version in your fridge is just very satisfying. This is my version of a homemade mustard which packs a punch.
Ingredients 1 Servings
Yellow mustard seeds250 g
White Wine200 ml
Large Onion
Garlic Gloves3
Salt1 tsp
Sukrin Gold3 tbsps
Neutral Oil1 tbsp
Atamon
If you want to say good longer
1 tsp
Grind the mustard seeds in a spice grinder or using a mortar.
Chop the onion and peel and crush the garlic.
Sweat the onion and garlic in a bit of oil.
Add the white wine and bring it to a boil.
Let it simmer for about 5 minutes.
Pour it in a bowl through a sieve and let the liquid cool.
Once cooled; pour the liquid back in the pot and add the mustard powder, salt, sukrin gold and oil and mix well.
Heat it up and let it simmer without a lid, until it has the right consistency.
Pour into a sterilized glass, when cooled a bit add atamon and seal the glass and refrigerate.
Leave for at least two weeks before using (well, see if you can). Enjoy.
