Add your own twist! Whether spicy, sweet, or fruity - those who make their own mustard know exactly what goes into it and give dishes a refined and personal touch. The practical recipes from expert Matthias Rösch inspire experimentation, ease the entry into mustard making, and serve as a source of ideas for new creations. Whether flavored with pepper, herbs, garlic, dates, figs, whiskey, or cognac, whether fine or coarse - mustard is much more than just a dollop next to the sausage. This is proven by the 19 basic recipes ranging from apricot to onion mustard, as well as the 19 gourmet creations where mustard is used as a seasoning and spice: from espuma with beer mustard to mustard ravioli filled with goat cheese or meat-mustard balls with mustard-apple sauce, and even a strudel with vanilla and apricot mustard cream.