Mustard with Herbs

Ingredients

• 160 g mustard seeds (or mustard flour)
• 150 ml white wine vinegar
• 2 tbsp balsamic vinegar
• 1 bundle mixed herbs (thyme, basil, tarragon, parsley)
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp green peppercorns (chopped)
• 40 ml plant oil

Instructions

1. 1.

   Grind the mustard seeds very finely, mix with 100 ml water and let them soak for about an hour. Wash the herbs, shake dry and chop finely. Pour the white wine and balsamic vinegar into a pot. Add salt, sugar and green peppercorns and bring to a brief boil. Add the chopped herbs and allow to cool. Stir in the mustard paste and mix well. Then slowly whisk in the oil until a creamy mass forms.

2. 2.

   Transfer the mustard into jars and store in the refrigerator. It stays good for about 3-4 weeks.