Wholegrain mead mustard

The housewife’s mustard has a gentle sweetness from mead, the drink of the gods. It goes beautifully with roasts and stews, with cheese and with bread.

Archaeological excavations of gardens from the early Viking Age in Denmark have revealed traces of mustard plant pollen. We therefore know that the Vikings grew mustard plants in their gardens, and they most likely harvested the seeds to season their food, perhaps even crushing them into mustard.

Wholegrain mead mustard

The great thing about a home-made mustard is that you can season it exactly as you like. Should it be sweet, strong, perhaps flavoured with ramsons or other herbs? Here Frida has chosen to season her mustard with mead.

Procedure

Crush the mustard seeds in a mortar. Add the whey/vinegar, salt, mead, honey and keep crushing and mixing in the mortar until the desired consistency.

Then taste and adjust your mustard.

Ingredients

4 persons
  • 6 tbsp mustard seeds
  • 2 tbsp whey (or apple vinegar)
  • 1-2 tbsp mead
  • 0,5 tsp salt
  • 1 tbsp honey