How to Make Mustard from Scratch
Use utensils and mixing vessels that are glass, or ceramic -- anything but aluminum, which can be dissolved by the vinegar., Purchase some mustard seed, or ground mustard powder., Soak the seed for two hours before grinding., Grind the mustard seed...
Step-by-Step Guide
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Step 1: Use utensils and mixing vessels that are glass
Whole seeds come in 'white' (yellow), brown, and black varieties.
The darker the seed, the stronger the mustard. , Do not try to hurry the process by boiling, as the heat will activate an enzyme that takes away the flavor of mustard., You can use a mortar and pestle if you have one, or a cleaned-out coffee grinder, or even a blender.
The sound of the grinding will change when the mustard reaches an evenly ground consistency. , For a quick, hot mustard that you will use right away, use water; otherwise use wine/beer/mead, vinegar, or grape juice.
Feel free to combine liquids. ,, To make it sweeter, try anise or cinnamon; to make it hotter, try ginger, cloves, horseradish (as is the norm in Europe), or one of the black peppers.
Taste and adjust seasoning. , Heat and bitterness will reach a peak in 5-15 minutes; water-based mustard should be served then.
For other kinds of mustard, wait between 2 hours and a day for flavors to blend.
Aging for a day is typically needed for the flavors to mellow, however some find that the best flavor arises after aging for several weeks.
Aging mustard in the refrigerator will cause it to stay hotter longer.
Aging mustard in a closed container in a cupboard or on the counter is generally considered safe, as mustard has anti-bacterial properties. ,, Grind in a spice grinder until relatively fine.
This way you won't have to do any soaking. -
Step 2: or ceramic -- anything but aluminum
,,,, It will thicken as it cools. , -
Step 3: which can be dissolved by the vinegar.
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Step 4: Purchase some mustard seed
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Step 5: or ground mustard powder.
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Step 6: Soak the seed for two hours before grinding.
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Step 7: Grind the mustard seed if it is not already ground.
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Step 8: Pour the mustard into a dish and mix with liquid until it is about the consistency of a thick ketchup.
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Step 9: Add any desired sweeteners
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Step 10: such as honey
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Step 11: artificial sweetener
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Step 12: ground dates or raisins
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Step 13: to taste.
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Step 14: Add ground spices.
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Step 15: Mix together
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Step 16: and leave on the counter until the hotness is at your desired strength.
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Step 17: Adjust consistency as necessary with juice
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Step 18: vinegar
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Step 19: or other liquids; mustard will thicken over time.
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Step 20: Take the dry ingredients.
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Step 21: Add the liquid ingredients to a glass bowl.
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Step 22: Add the dry to the liquid and mix well with a fork.
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Step 23: Microwave on high for 1 minute.
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Step 24: Mix well with a stick blender until creamy.
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Step 25: Let the mixture rest.
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Step 26: Finished.
Detailed Guide
Whole seeds come in 'white' (yellow), brown, and black varieties.
The darker the seed, the stronger the mustard. , Do not try to hurry the process by boiling, as the heat will activate an enzyme that takes away the flavor of mustard., You can use a mortar and pestle if you have one, or a cleaned-out coffee grinder, or even a blender.
The sound of the grinding will change when the mustard reaches an evenly ground consistency. , For a quick, hot mustard that you will use right away, use water; otherwise use wine/beer/mead, vinegar, or grape juice.
Feel free to combine liquids. ,, To make it sweeter, try anise or cinnamon; to make it hotter, try ginger, cloves, horseradish (as is the norm in Europe), or one of the black peppers.
Taste and adjust seasoning. , Heat and bitterness will reach a peak in 5-15 minutes; water-based mustard should be served then.
For other kinds of mustard, wait between 2 hours and a day for flavors to blend.
Aging for a day is typically needed for the flavors to mellow, however some find that the best flavor arises after aging for several weeks.
Aging mustard in the refrigerator will cause it to stay hotter longer.
Aging mustard in a closed container in a cupboard or on the counter is generally considered safe, as mustard has anti-bacterial properties. ,, Grind in a spice grinder until relatively fine.
This way you won't have to do any soaking.
,,,, It will thicken as it cools. ,
About the Author
Paul White
Paul White has dedicated 1 years to mastering engineering and technical solutions. As a content creator, Paul focuses on providing actionable tips and step-by-step guides.
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