Historical mustard

Description

Historical mustard from the Eifel

Our historic mustard goes way back in history. Freshly prepared according to an original recipe from 1820, it is almost as old as the historic water mill itself and is considered to be the origin of all the mill’s own mustard varieties.

How is mustard made?

Cleaned, crushed, degreased and then ground. The journey of the mustard seed is long, and yet this is not the end of the journey. Only after water, vinegar, salt, sugar and the spices have been added is the historic mustard complete. Fermentation completes the process. Similar to beer production, a mash is created, which matures for at least 4 weeks and gives the mustard its unique taste. The mustard does not lose any of its essential oils and aromas when it is processed “cold”.

Historic mustard in the kitchen – it’s a must for these recipes

Traditional mustard is a real all-rounder. It not only goes perfectly with warm, hearty dishes, but also with cold dishes. Simple bread meals become a delicacy and the mustard sauce served for dinner or lunch impresses with its spicy note.

For optimum preservation of the mustard and its pungency, make sure to store the mustard in a cool, dark place after opening.