Mustard: The basic recipes
The possible ingredients in the mustard production in their own kitchen are almost unlimited. Our basic recipes include the most important types of mustard.
Table of Contents
Regular mustard (Mild mustard)
You will need the following ingredients:
- 100 g yellow mustard seeds
- 80 ml water
- 60 ml white wine vinegar 5 % acid
- 10 g salt
- 20 g sugar
First, carefully grind the mustard seeds. Heat the water to 40 ° C and mix all the ingredients. Fill the mustard into jars and store the finished mustard for at least two days before consumption. If you want to make medium hot mustard using the same basic recipe mustard, then use cold water, which will bring out the sharpness better.
You will need for hot mustard:
- 150 g each of yellow mustard and brown mustard
- 0.25 liter of white wine
- 0.25 liter ml of white wine vinegar 6% acid
- 1.5 tablespoons salt
- 80 g sugar
- 0.5 tablespoons allspice
- juice of a clove of garlic
The swelling capacity of brown mustard is not as strong as that of white mustard. Therefore, add the liquid slowly and use less liquid if necessary, so that a homogeneous mustard paste is created. But first grind the mustard seeds with the sugar in a mortar and add half the amount of wine and the amount of vinegar. Let the mixture stand for four hours. Then add the remaining ingredients and slowly boil the mixture until it thickens. Stir the mustard paste throughout the heating process. Place the jars of mustard in a cool place. The shelf life is three months.
You will need to make sweet mustard:
- 25 g each of yellow mustard and brown or black mustard
- 40 ml water
- 30 ml white wine vinegar 5% acid
- 5 g salt
- 10 g brown farin sugar
- 30 g honey
- 2 grains coriander
- 1 clove
- a pinch of ground cinnamon
Sweet mustard is coarser than fine mustard. Therefore, grind only half of the mustard seeds at a time. The other half you grind only coarsely. Mix all ingredients dry. Use only the head of the clove. Then bring the liquids to a boil and mix them with the dry mustard mixture. Immediately add the honey and stir the mustard mixture. Pour the cooled mustard into the prepared containers and let the mustard mature. During maturation, the initially predominant sharpness develops into sweetness after a few days.
For the production of Frankfurt mustard you need:
- Each 100 g yellow and black mustard flour
- 130 ml white wine vinegar 5%
- 250 ml country wine savory
- 50 g sugar
- 6 g cloves ground or clove powder
- 10 g allspice powder
First mix the dry ingredients with each other, before adding wine and vinegar afterwards, stirring constantly. Let the finished mustard rest for some time before it goes to the filling. The typical taste of Frankfurt mustard is achieved at the earliest after a maturation period of one week.
English mustard belongs to the category of hot mustard. The spiciness of English mustard comes from the mustard flour alone, not from the ingredients. You will need:
- 300 g yellow mustard seeds
- each 0.25 liters of water and wine vinegar
- 2 tbsp aceto balsamico
- 2 tsp green pepper
- 2 tsp salt
- 2EL sugar
- some vegetable oil
Soak the mustard seeds in the water / vinegar mixture for three hours. Then grind the mustard seeds with a blender and let them steep again for three hours. Heat all the ingredients except the oil and, once cooled, stir in the oil drop by drop until you have a creamy mixture. If you want to refine the English mustard with herbs, mix in 30 g of chopped herbs. A mixture of basil, tarragon, lovage and parsley is suitable.
Dijon mustard varieties
Dijon mustard is not prepared with vinegar, but with must. Its aroma is therefore more delicate. Make Dijon mustard yourself is not difficult. You need for simple Dijon mustard:
- 400g yellow mustard seeds
- each 0.5 liters of water and wine vinegar
- 1 clove of garlic
- 2 tablespoons salt
- 1/4 onion
Settle the mustard seeds in the mixture of water and wine vinegar for at least 2 hours. Then crush the mustard seeds with a very sharp blender or fine straining discs. Add the crushed spices. If the mixture is too thin, it can be thickened under heat. Dijon mustard homemade is poured into earthenware or ceramic pots.