Mostaza dulce bávara (Bayerischer Süßer Senf)

Ingredientes

• 2 1/2 cups quality white wine vinegar
• 1 1/2 cups water
• 3/4 cups apple juice
• 16 ounces Mexican piloncillo
• 1 large yellow onion (,quartered)
• 1 large clove garlic (,halved)
• 4 juniper berries (,fyi, you also need these for making Rotkohl)
• 4 allspice berries
• 4 whole cloves
• 8 black peppercorns
• 1/8 teaspoon ground nutmeg
• 1 large bay leaf
• 2 teaspoons kosher or sea salt
• 9 ounces yellow mustard seeds
• 9 ounces brown mustard seeds

Preparación

1. 1

   Bring all ingredients, except for the mustard seeds, to boil in a medium stock pot. Simmer covered for 10 minutes. Turn off the heat and let steep for 1 hour. Strain the ingredients and place the vinegar solution in a large non-reactive bowl (preferably glass).

2. 2

   Use a spice or coffee grinder to very coarsely grind the mustard seeds.

3. 3

   Stir the coarsely ground mustard seeds into the vinegar solution. The mixture will initially be liquidy and will thicken over time. Cover and refrigerate for at least 3 weeks before using to allow the flavors to meld and deepen. The mustard will initially be quite hot but over this resting period the heat will become more subdued.

4. 4

   Stored in the fridge, this mustard will keep up to 6 months.

5. 5

   Note: This recipe can be halved or quartered if you don't want to make a large amount.