Coarse Mustard

In a baking bowl, pour 150 ml of vinegar over the black mustard seeds and steep for one night with the lid closed. Coarsely pound the mixture with a mortar. Grind the yellow mustard seeds in a food processor to a fine powder and add to the remaining vinegar and salt to the black mustard seeds form and stir everything together. Fill into clean jars and steep for two weeks in a cool, dark place.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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