Mantuan lemon mustard

Lemon mustard is a typical recipe from the city of Mantua. It is excellent to accompany cheeses and boiled meat.

It is a 4-days process! Don't be discouraged the result is worth the try!

Cooking time: 45 mins

Prep time: 15 mins plus maceration time

Ingredients for 250 gr jar

What do you need?

Wash the lemons, rubbing them carefully and dry them with a clean kitchen cloth.
Sterilize the jar (follow the link for instructions).
Cut off the ends of each lemon.
Cut the lemons lengthwise with their peel into 8 pieces.
Sprinkle with sugar and let it macerate for 24 hours.
Drain the liquid that has formed to separate it from the lemons.
On a medium low heat, boil the liquid for 10 minutes. While still boiling, add the lemons. Turn off the heat and leave the mix to macerate for another 24 hours.
Repeat the same process as in step 6 and 7 twice.
The next day, boil the liquid with the lemons for 10 minutes.
Separate the lemons from the liquid, which continues to boil until you have a honey-like density. Leave it apart until it cools to room temperature.
On a non-stick pan over high heat, toast the pieces of lemons having first eliminated the seeds. Cook for 2-3 minutes.
Add 8 drops of mustard over the liquid, stirring to dilute it.
Add the lemon pieces, mix and fill in the sterilized jars.
To extend the shelf life of your lemon mustard : after filling your jars , put on the lid palce them apart in a large pot, cover with water then bring to a boil for 20 mins. Turn the heat off then leave the jars to cool completely.
Your mustard is ready!

Fill the jars not quite to the top, leave about 1/2 cm gap at the top between the mustard and the lid.
Keep the jar in a cool place for two to three months. Once opened it must be kept in the fridge and consumed within 2 to 3 weeks.