Apricot Mustard

Fruity mustard for smoked fish, spicy cheese or just anything you like to put fresh mustard on. It is actually a bit more pungent when you make it yourself compared to bought mustard from a supermarket. In this ible I will first show you how to make basic mustard, and then how to mix it with fruits and herbs that you want to preserve.

• 160grams mustard seeds
• 350grams apricots (pureed)
• 360ml white wine vinegar
• 2 tablespoons honey
• 2 teaspoons curcuma
• 1 teaspoon salt

Tools:

• hand held blender
• kitchen scale
• ginger grater
• canning jars
• roasting thermometer (optional)

There are many ways to mill mustard seeds, but the best options to do this at home is either freezing them beforehand or soaking them in white wine vinegar. Take a glass jar and fill it with 160grams mustard seeds. Then add 350ml of white wine vinegar. The remaining 10ml will be added later on top for preservation. Remove black or broken seeds.

The jar needs to be stored in a cold place for 3 days, not fully covered.

Check again for broken or black seeds to avoid bad taste. Add the 2 tablespoons honey and the teaspoon of salt. If you have tumeric powder, add 2 teaspoons. If you prefer the fresh curcuma rhizome, use disposable gloves while you remove the rind with a spoon. Then either grate it or cut it into small pieces into the soaked mustard seeds.

It is very important that during the crushing of the seeds the temperature doesn't exceed 30°C (86°F) or you will lose flavour. If the temperature even exceeds 50°C (122°F) then you will lose essential oils. Use cooling packs or put the mixing cup into a bowl with ice. If that doesn't help, make a brief pause. Don't be shy to use your blender on the highest setting though, or its engine will then overheat before you are finished.

If you have to take a break, prepare the canning jars in boiling water and prepare 350grams of apricot puree.

After cooling down proceed with the kibbling of the seeds until you reach the wished smoothness. Dry the canning jars on a clean kitchen towel.

Weigh 300grams of the fresh blended mustard and whisk it with the 350grams apricot puree.

After filling the canning jars with the apricot mustard, use a toothpick to guide enclosed bubbles to the top. The air doesn't affect the preservation but the development of flavour. Sprinkle some white wine vinegar on top and close the lids.

Collect herbs, wash and towel them. Use anything you have in your garden or buy your favorites in the supermarket. I have found out that Jambú complements the mustard flavour very well.

Shred the herbs and mix them with the rest of the mustard. Then fill the canning jars and sprinkle some white wine vinegar on top. Close the lids and store in a cold and dark place.

The mustard can be stored forever. But the essential oils will lose their power after 3 months. On the other hand the pungence will also fade. Use the mustard on any food. Really, every tried to spice up a joghurt or cake with mustard?