In order to stop buying the rubbish from the trade full of synthetic flavors and preservatives, I decided to try to make even the mustard at home and it was easier than I imagined.
I ran to the ceiling and bought the main ingredient, mustard seeds. I put 4 spoons of grains in the blender, I ground them well and a wonderful yellow mustard flour came out. I then added 2 spoons of honey, 2 spoons of beer, 1 spoon of apple cider vinegar and salt and mixed everything in the blender once more. At the end, I added a spoonful of mustard seeds and 1 spoonful of finely chopped dill and mixed the composition once more, this time with a spoon, so that the whole mustard seeds remain.
I put the composition in a jar and let it soak for 3-4 days at room temperature. If you taste the above composition, be careful and don’t take it with a teaspoon or worse, with a spoon, as it will burn your mouth and the taste is not very delicate, so it’s better to try it with the tip of a knife. The taste and texture are very hard at first, that’s why it is left to macerate for a few days.
After 3-4 days you can taste the jar again and, if it is too spicy for your taste, you can leave it to macerate for another day or two. After you are satisfied with the taste and the constitution (it loses its hardness over time), put the jar in the refrigerator where you can keep it for another 2 weeks without problems, if there is any left ;).
Mustard seeds are rich in antioxidants, which can combat the effects of free radicals, toxins that over time affect cells and lead to the appearance of malignant tumors.
That’s about it, easy to do, without heat preparation and without chemicals. Needless to say, it goes very well spread on tender and aromatic slices of beef in the oven, but also on home-marinated salmon.
