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.
Once adequately soaked, the softened seeds are beckoned into the embrace of a blender or food processor, where they meet their destiny. Here, they unite with a touch of salt, the conductor of flavor, and any additional embellishments deemed fit for the occasion.
Sweeteners like honey, maple syrup, or brown sugar offer a counterbalance to the mustard’s sharpness, while spices such as garlic powder, turmeric, or paprika lend depth and complexity, painting strokes of flavor across the canvas of the mustard.
With a whirl and a whirr, the blender transforms the amalgam of ingredients into a smooth and velvety concoction, the mustard’s characteristic heat awakening with each pulse.
A taste, a tweak—adjustments made to harmonize the flavors until they dance in perfect synchrony on the palate.
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.
Homemade mustard is not merely a condiment; it’s a testament to culinary creativity and craftsmanship—a labor of love that elevates the simplest of ingredients into something truly extraordinary. Whether slathered on sandwiches, whisked into dressings, or used as a marinade or glaze, homemade mustard is a flavor-packed companion that adds a touch of homemade magic to every meal.
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.