(with poultry, e.g. roast duck or to refine dressings for tart lettuces such as radicchio, chicory, endive) Mix apple cider vinegar and white wine as well as the orange juice in a generously sized baking bowl. Add mustard flour and stir quickly with a whisk. Then add the grated orange zest as well as the spices. Stir with a hand mixer until the mustard flour has absorbed the liquid and a homogeneous amount is obtained. Let the mustard rest for at least 10 min before tasting it. The mustard pungency develops only gradually in a chemical process after the addition of liquid. The mustard reaches its full aroma only after one or two days.
Fill the mustard into clean jars and seal them. Mustard does not need the addition of preservatives. However, it loses its aroma quickly. Therefore, always store your mustard in the refrigerator.
Tip: Stock up on high-quality spices – it pays off!
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