Whiskey mustard

50 g yellow mustard seed
250 g brown mustard seeds
600 ml apple cider vinegar
270 ml whiskey (bourbon)
350 ml honey
16 tbsp water
4 tablespoons salt
1 tablespoon curcuma
Grind the mustard seeds in a mortar or coffee or nut grinder, not too finely. When grinding with electric mills, be careful that the seed does not get too hot.
Mix the ground seeds with water,leave to swell for 30 minutes.
Bring the vinegar to the boil briefly and add to the mustard with the spices, whiskey and honey. Using a hand blender, blend until thick and uniform. (Heat see above!) If the mixture is too liquid, thicken a little with honey. Cover and let the mustard steep for 12 hours. Fill the mustard into sterile jars. Do not boil down – this destroys the flavors! Then let the mustard mature in the jar for 3 weeks in a cool and dark place.

Thyme mustard

200 g yellow mustard seed
2 garlic cloves
8 sprigs thyme
1/4 l sherry vinegar
2 tsp salt
1-2 tablespoons pear syrup or honey

Finely grind the mustard seeds in a mortar or coffee or nut grinder. Stir with 1/4 l water and mix for 30 min. allow to swell.

Peel and slice the garlic. Wash thyme, shake dry and chop coarsely. Bring garlic and herbs with vinegar, salt and pear syrup to a boil, remove from heat and simmer for 10 min. let pull.

Extra hot mustard

100 g yellow mustard seeds
100 g black mustard seeds
20 g salt
40 g sugar
120 ml wine vinegar ( 5% strength )
160 ml water

Grind the mustard seeds to a fine paste in a mortar or coffee or nut grinder.
Dissolve the salt and sugar in the water.
Mix the mixture with the water and vinegar and cook for 30 min. allow to swell.