Apple-honey-mustard

For 2 glasses (150 ml each)
  • 25 g dried apple rings
  • 100 g yellow mustard seeds
  • 100 ml Apple cider vinegar
  • 50 ml apple juice
  • 1 shallot
  • 2 EL honey
  • 1–2 Knife tips of ground anise
  • 1/2 TL Salt
15 minutes
very easy
1.
Finely dice apple rings , mix with mustard seeds, vinegar and juice. Cover and leave to soak at room temperature for approx. 24 hours.
2.
Peel and finely dice shallot. Add the shallot, honey, anise and salt to the mustard mixture. Puree coarsely or finely depending on your taste. Put in a clean jar, close it and let it steep in the refrigerator for 1–2 weeks.
3.
Put in two small clay pots or glasses as a gift and close. Can be kept refrigerated for approx. 4 weeks.
1 glass (150 ml each) approx.:
  • 360 kcal
  • 1510 kJ
  • 13 g protein
  • 15 g fat
  • 41 g carbohydrates

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