Homemade Mustard

Mix the mustard flour with the sugar (reserve 2 tablespoons of the sugar).

Slice the onion and garlic into chunky pieces.

Pour the water and vinegar into a pot, add all the spices as well as the sliced onion and garlic and the reserved 2 tablespoons of sugar. Let it boil for a couple of minutes and afterwards, simmer on low temperature for about 5 minutes.

Pour the hot stock through a sieve into a large bowl. Slowly add the mustard flour and sugar mix and stir well until everything is mixed together into a smooth paste.

While still hot, fill the mustard into small glasses (I get three 200-milliliter glasses out of one recipe) and tightly screw on the lid.

The mustard will be very, very, very spicy for the first couple of weeks. Don’t let the amount of sugar fool you. It’s seriously eye-wateringly hot. It’ll mellow down quite a bit if you keep it in the fridge for a while (at least 2 weeks). If you like it hot, hot, hot, you’ll love the mustard from the first day.

I should also tell you right now that the stock doesn’t (thanks to the vinegar) smell very pleasant. But it’s worth it!