Homemade Mustard
I read an article over the weekend about making mustard at home and I wanted to play around a bit to see what comes out. The main ideas I retained are that the mustard flavor is activated when the seeds come into contact with a liquid and that different tastes and types of mustard can be obtained by playing with two elements:
- combining yellow mustard seeds with black ones in different proportions will lead to different tastes because yellow seeds are milder, while black ones are spicier with a more intense flavor
- you can make different types of mustard using different liquids: beer, dry wine (for Dijon mustard), water, vinegar (for classic mustard), honey, fruit juices.
I made my first test with beer. And I also translated a Dijon Mustard recipe from WikiHow that I haven't tried yet, but I find it interesting and it gives you an idea of how you can play with mustard. Of course, after preparing the paste you can flavor the mustard with other seasonings: horseradish, ginger, cinnamon, honey....
Ingredients
Beer Mustard
40g mustard seeds
beer
1 teaspoon turmeric (optional, for color)
1 teaspoon sugar
a little pepper
Dijon Mustard
1 finely chopped onion
2 chopped garlic cloves
2 tablespoons honey
130g mustard powder
1 tablespoon oil
2 teaspoons salt
4 drops Tabasco sauce
400g dry white wine
How to prepare homemade mustard
- Beer Mustard: grind the mustard seeds in a coffee grinder until they become powder.
* clean the machine immediately by adding salt to it several times and blending well; then wipe the inside with a napkin; wash the lid thoroughly. - Put the resulting powder in a small bowl and slowly add beer until you get a soft paste. Season with a little pepper, sugar and turmeric, mixing very well.
* if you taste the paste now it will be very spicy with an unpleasant choking taste; the next step must be done to get a normal mustard taste! - Put the mustard in a jar and leave for 1 week at room temperature. After 1 week, taste the mustard every day and when it reaches your liking, put it in the refrigerator; the longer you keep it out, the more the spiciness will decrease and it will have a more delicate taste, the choking taste disappearing; if you want a very "light" mustard keep it out for about 1 month.
* I kept it out for 3 weeks. - Then store in the refrigerator.
- Dijon Mustard: boil the onion and garlic in wine for 5 minutes. Let it cool completely.
- Put the mustard powder in a bowl - over low heat - and slowly add the boiled wine until you get a soft paste. Then incorporate the rest of the ingredients: Tabasco sauce, salt and honey.
- Leave over low heat until the sauce thickens. Follow the steps from the beer mustard for storage.
Mustard powder
Beer mustard
