Herb Mustard

1. put the mustard powder in a suitable bowl, stir with 200 ml boiling hot water and the vinegar and leave to swell for 5 min.

Peel the shallot and cut into fine cubes. Rinse the kitchen herbs and spin dry. Pluck the leaves from the stems and chop coarsely.

Add the herbs, shallot cubes, salt, spices and sugar to the mustard mixture. Blend everything heartily with a hand mixer for 3 minutes until the mustard is smooth and supple. If the mustard is too firm, fold in a little more hot water.

4. season the mustard with salt, sugar and vinegar from new and fill it into accurately cleaned jars, close them tightly and let it infuse for 3-4 days.

England, where there is an exceptionally spicy powder since Roman times, mustard is still often dressed fresh. Our herbal mustard needs a few days to become more moderate and round in flavor. If you prefer an exceptionally spicy mustard, you can steep the mustard powder in cold water. The herb mustard tastes good with sausages and smoked meat, but is also very delicate in a sauce for potato salad or in mustard sauces.

Tip: Stock up on a range of high-quality spices – it pays off!

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