Here is the recipe for homemade mustard, a tasty homemade mustard, easy and simple to make and ideal to accompany meat or to make a sauce.
Homemade mustard is a culinary adventure that allows you to craft a condiment tailored precisely to your taste buds.
process begins with selecting mustard seeds—yellow, brown, or a combination of both—each imparting its unique flavor profile.
The magic unfolds as the mustard seeds mingle with vinegar and water, undergoing a transformative journey of soaking and softening.
This period of maceration, often overnight, allows the mustard seeds to absorb the liquid, swelling with potential as they prepare to surrender their essence.
The finished mustard, now a symphony of flavors, finds its home in a pristine jar or container, awaiting its debut on the culinary stage. Stored in the cool confines of the refrigerator, it matures gracefully, its flavors mingling and melding over time, each passing day imbuing it with a deeper richness and complexity.
Ingredients
- 150 g mustard seeds (yellow and brown)
- 10 cl of white vinegar
- 10 cl of water
- 10 g of salt
Preparation
Pour the mustard seeds into the glass jar.
Add the vinegar, salt and water then mix and leave to soak for about 24 hours in the refrigerator.
At the end of this time, filter the seeds and above all keep the liquid used for fermentation.
Grind the seeds ideally with a mortar/pestle, then stir in a tablespoon of the liquid and continue grinding until you achieve the desired consistency.
You will now obtain a grainy mustard.
Continue pounding until the seeds soften, then pass the mustard through a sieve to remove the seeds.
(for a yellow color, add a pinch of turmeric and mix).
Then put in a jar and keep cool.