You can keep mustard in an airtight container place in the fridge for up to two weeks without losing its flavour.
Difficulty: easy
Method: 10
Cooking: 3
Chef Walter Zanoni
Difficulty: easy
Method: 10
Cooking: 3
Method
-
01 /
Wash and peel the apples then cut them into small pieces.
Place in a bowl and add the sugar, the lemon peel and juice.
Place in microwave for one minute.
Remove and let cool.
Repeat this step, placing it in the microwave for one minute and then letting it cool, two more times. The fruit should be placed 3 times in the microwave in total.
When the apples have cooled for the third time strain them and collect the juice in a saucepan.
Place the saucepan over a gentle flame on the stove and let the syrup reach a temperature of 105°- just by eye the syrup should be fluid.
Then add it to the apples and let it cool.
Add 1 drop of mustard essential oil, stir well and the mustard is ready.
Do not use overripe fruit; it will fall apart while cooking.
Do not skip the cooling step in between one microwaving and the next.
Do not use more than one drop of mustard essential oil, this is a very strong product and it has a very intense flavour.
This recipe is a very simple and very quick version of mustard, saving you many hours of work.
The result is a delicious apple mustard to pair with cheeses, cured meats, meats, fish — anything you fancy.
You can use other varieties of apples or even pears, as long as they are hard in texture, otherwise they will flake.
Be careful with the mustard essential oil: it is a poisonous product and is only sold in pharmacies in Italy. Only use it in very small doses and store it away, especially from children.
Ingredients for 300 g of mustard
300 g granny smith apples
90 g caster sugar
90 g granulated sugar
1 drop of mustard essential oil
The juice of half a lemon
