(You can find this article in Norwegian here.)

Today I made a new batch of our favourite mustard. And why not snap some pictures while I make it an share the recipe? Well, I did:

2 tbsp mustard powder
2 tbsp yellow mustard seeds
2 tbsp brown mustard seeds
2 tbsp water
6 dried red chilies

2 tsp salt
2 tbsp honey
6 tbsp balsamic vinegar
4 tbsp olive oil

Run the mustard seeds and chilies in a grinder. Add the mustard powder. Add the water and mix into a dry mixture. Let it stand for 10 minutes, developing the mustard tastes.

Add salt, honey, vinegar and olive oil. Run in a blender. Keep in the refrigerator for years. The taste will change and after a while it will be much more smooth than in the beginning. Still, this mustard will keep tasty and interesting for a long time.

If you want to be completely without any compromises when you make this mustard make sure that the honey is pure Devon honey from England or the best Acacia Honey from France. The salt should be sea salt from Maldon in England or Aigues-Mortes in France. The olive oil should be fresh extra virgin from Italy. Selvapiana 2004 is an exeptional oil.