{"id":82,"date":"2021-03-23T15:17:43","date_gmt":"2021-03-23T14:17:43","guid":{"rendered":"https:\/\/mustardmaker.com\/?page_id=82"},"modified":"2021-03-23T15:34:32","modified_gmt":"2021-03-23T14:34:32","slug":"mustard-basic-recipes","status":"publish","type":"page","link":"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/","title":{"rendered":"Mustard: The basic recipes"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Mustard-The-basic-recipes\"><\/span>Mustard: The basic recipes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>The possible ingredients in the <a href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/\">mustard production<\/a> in their own kitchen are almost unlimited. Our basic recipes include the most important types of mustard.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"690\" src=\"https:\/\/mustardmaker.com\/de\/wp-content\/uploads\/sites\/2\/senf-grundrezepte.jpg\" alt=\"Mustard: The basic recipes\" class=\"wp-image-224\" srcset=\"https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-grundrezepte.jpg 1920w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-grundrezepte-300x108.jpg 300w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-grundrezepte-1024x368.jpg 1024w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-grundrezepte-768x276.jpg 768w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-grundrezepte-1536x552.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Mustard is very versatile in taste and appearance. Our basic recipes include the main varieties of mustard.<\/figcaption><\/figure>\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_57_1 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-673ec9e810138\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-673ec9e810138\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/#Mustard-The-basic-recipes\" title=\"Mustard: The basic recipes\">Mustard: The basic recipes<\/a><ul class='ez-toc-list-level-3'><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/#Regular-mustard-Mild-mustard\" title=\"Regular mustard (Mild mustard)\">Regular mustard (Mild mustard)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/#Spicy-mustard\" title=\"Spicy mustard\">Spicy mustard<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/#Sweet-mustard\" title=\"Sweet mustard\">Sweet mustard<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/#Frankfurt-mustard\" title=\"Frankfurt mustard\">Frankfurt mustard<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/#English-mustard\" title=\"English mustard\">English mustard<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/#Dijon-mustard-varieties\" title=\"Dijon mustard varieties\">Dijon mustard varieties<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Regular-mustard-Mild-mustard\"><\/span>Regular mustard (Mild mustard)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>You will need the following ingredients:<\/p>\n\n\n\n<ul><li>100 g yellow mustard seeds<\/li><li>80 ml water<\/li><li>60 ml white wine vinegar 5 % acid<\/li><li>10 g salt<\/li><li>20 g sugar<\/li><\/ul>\n\n\n\n<p>First, carefully grind the mustard seeds. Heat the water to 40 \u00b0 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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Spicy-mustard\"><\/span>Spicy mustard<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>You will need for hot mustard:<\/p>\n\n\n\n<ul><li>150 g each of yellow mustard and brown mustard<\/li><li>0.25 liter of white wine<\/li><li>0.25 liter ml of white wine vinegar 6% acid<\/li><li>1.5 tablespoons salt<\/li><li>80 g sugar<\/li><li>0.5 tablespoons allspice<\/li><li>juice of a clove of garlic<\/li><\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Sweet-mustard\"><\/span>Sweet mustard<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>You will need to make sweet mustard:<\/p>\n\n\n\n<ul><li>25 g each of yellow mustard and brown or black mustard<\/li><li>40 ml water<\/li><li>30 ml white wine vinegar 5% acid<\/li><li>5 g salt<\/li><li>10 g brown farin sugar<\/li><li>30 g honey<\/li><li>2 grains coriander<\/li><li>1 clove<\/li><li>a pinch of ground cinnamon<\/li><\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Frankfurt-mustard\"><\/span>Frankfurt mustard<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>For the production of Frankfurt mustard you need:<\/p>\n\n\n\n<ul><li>Each 100 g yellow and black mustard flour<\/li><li>130 ml white wine vinegar 5%<\/li><li>250 ml country wine savory<\/li><li>50 g sugar<\/li><li>6 g cloves ground or clove powder<\/li><li>10 g allspice powder<\/li><\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"English-mustard\"><\/span>English mustard<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>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:<\/p>\n\n\n\n<ul><li>300 g yellow mustard seeds<\/li><li>each 0.25 liters of water and wine vinegar<\/li><li>2 tbsp aceto balsamico<\/li><li>2 tsp green pepper<\/li><li>2 tsp salt<\/li><li>2EL sugar<\/li><li>some vegetable oil<\/li><\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Dijon-mustard-varieties\"><\/span>Dijon mustard varieties<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>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:<\/p>\n\n\n\n<ul><li>400g yellow mustard seeds<\/li><li>each 0.5 liters of water and wine vinegar<\/li><li>1 clove of garlic<\/li><li>2 tablespoons salt<\/li><li>1\/4 onion<\/li><\/ul>\n\n\n\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. 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 &#8230; <a title=\"Mustard: The basic recipes\" class=\"read-more\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/\" aria-label=\"Read more about Mustard: The basic recipes\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":76,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages\/82"}],"collection":[{"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/comments?post=82"}],"version-history":[{"count":2,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages\/82\/revisions"}],"predecessor-version":[{"id":93,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages\/82\/revisions\/93"}],"up":[{"embeddable":true,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages\/76"}],"wp:attachment":[{"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/media?parent=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}