Both ketchup and mustard are condiments that are used with a whole array of things, and having your own homemade version in your fridge is just very satisfying. This is my version of a homemade mustard which packs a punch.

Ingredients 1 Servings

1. Grind the mustard seeds in a spice grinder or using a mortar.
2. Chop the onion and peel and crush the garlic.
3. Sweat the onion and garlic in a bit of oil.
4. Add the white wine and bring it to a boil.
5. Let it simmer for about 5 minutes.
6. Pour it in a bowl through a sieve and let the liquid cool.
7. Once cooled; pour the liquid back in the pot and add the mustard powder, salt, sukrin gold and oil and mix well.
8. Heat it up and let it simmer without a lid, until it has the right consistency.
9. Pour into a sterilized glass, when cooled a bit add atamon and seal the glass and refrigerate.
10. Leave for at least two weeks before using (well, see if you can). Enjoy.
    

    Homemade hot mustard