What do I need to make mustard?
You will need a scale to weigh the ingredients, a container to mix the ingredients and a blender to stir the mustard paste. The same can be done with a whisk. In addition, you will need clean and sterilized jars with lids into which you will fill the finished mustard. If you want to make the mustard flour yourself, then you will need a coffee or spice grinder or a mortar or even a powerful blender to grind the mustard seeds. You need for a mustard basic recipe the following ingredients:
- Finished white or brown mustard flour or the appropriate amount of mustard seeds
- Vinegar, wine, lemon, must
- Sugar, salt
- Spices, herbs, fruits
Mustard make yourself requires some patience, because only when the mustard self-made has completed sufficient maturation time, he also tastes good.
- Get mustard flour or grind your own mustard seeds. For small amounts of mustard use a mortar. Larger quantities of mustard, if you need 50 grams of mustard flour or more according to the mustard recipe, grind electrically in a grinder or with a food processor. Do not allow the grind to heat up. Therefore, place the mustard seeds in the freezer two hours beforehand. Grinding material that is stuck to the sides and bottom must be scraped off from time to time during grinding. When grinding mix glycosides and myrosynase, so that later the sharpness is created.
- Boil up the required liquid and let it warm to the touch. Cool. Sharp mustard is made with cold water.
- Mix the mustard flour with the liquid, so that the fermentation begins. The active ingredients are dissolved out and allysenföl and sinalbinsenföl are formed, which are later responsible for the sharpness. You should allow at least two hours for fermentation. But it is better to leave the mass up to 36 hours covered in a cool place.
- In the meantime, paint, chop or crush herbs and spices quite fine or press them out. The ingredients must be so small, and that they can later be easily incorporated into the mustard paste.
- Mix the ingredients into a homogeneous mass. To do this, you need to stir the mustard paste for some time with the electric hand mixer. While stirring, the mass should become firmer, because because the mustard flour is mixed with liquid, it swells.
The mustard is now ready, but not yet edible, because it develops its aroma only after some time. How long the mustard must mature is usually indicated in the mustard recipe. Place the container with mustard in a cool, dark place. This is how mustard keeps the longest.
In 5 steps to homemade mustard
The mustard presented here is a “beginner’s mustard”. It is, so to speak, the basic recipe that you can adapt according to your own wishes. The herb mustard mentioned here as an example is ideal for barbecue dishes. With the herbs you are very flexible. Process fresh herbs that are available to you depending on the season.
Step 1: Mustard seed
The first step is to put 400 grams of mustard seeds in a tall container. You can crush the mustard seeds already in this step with a blender or leave them untreated for now, as shown here. It is also possible to use ready-made mustard flour instead of mustard seeds.
Step 2: Salt and sugar
Use salt and sugar according to taste. As a basis, you can use two tablespoons of salt and two tablespoons of sugar. The sugar can be omitted without hesitation.
Step 3: Add vinegar
For a garden herb mustard use 0.25l of apple cider vinegar and 0.25l of must. However, you can also use vinegar and white wine for your mustard. Without alcohol, the mustard recipe also succeeds. Instead, just use 0.5l vinegar.
Stir the mixture well and let it swell for at least 60 minutes in a warm place. It does not hurt to let your mass also swell overnight.
Step 4: Puree
Now the swollen mustard seeds are finely pureed. It is advisable to puree smaller quantities individually and then give the pre-pureed mass a final puree together with the herbs. Add water if your mixture is too thick. How finely you puree your mustard depends on your preferences. Still individual mustard seeds in the mustard gives your homemade mustard a personal touch.
Step 5: Ready is the mustard
The finished mustard is now filled into a sterile jar or stone jug. Stored in a cool and dark place, the mustard will keep for at least three months. Mostly, however, the mustard can be kept for six months.
Tips and tricks: mustard homemade
Milled mustard or mustard flour can absorb up to four times the amount of water. This does not automatically mean that the amount of mustard quadruples. To achieve the desired consistency, add the liquid not all at once, but bit by bit and wait how the mustard thickens. It is very important to let the finished mustard steep before eating. The glycosides transform into mustard oils in the process. A cool storage temperature supports the ripening time.
If the taste of ingredients used comes out too strongly or the mustard does not reach a paste-like consistency, then green bananas can help. But no plantains, because these are green inedible.An alternative for wine or vinegar is Verjus. This is the unripe grape juice that often replaces lemon juice in upscale cooking. You can get verjus at assorted wine stores or online. Sugar can be replaced with honey, sugar syrup, agave syrup or maple syrup. As a rule, mustard recipes use fresh fruit. If that is not possible, then frozen, canned or preserved fruit can be used.