Homemade mustard is bland
I've tried two somewhat improvised recipes for mustard, and so far they've both seemed pretty lacking. I did small batches to prevent waste.
#1 was:
- 1 tbsp water
- 1 tsp white wine
- 1 tbsp cracked brown mustard seed
- 1 tbsp mustard powder
- (wait 10 minutes for heat reaction)
- 1 tbsp white vinegar
- 1 tsp grated horseradish
- salt
#2 was:
- 2 tsp water
- 2 tsp white wine
- 1 tbsp cracked brown mustard seed
- 4 tsp mustard powder
- (wait 5 minutes for heat reaction)
- 1 tsp cider vinegar
- 1.5 tsp grated horseradish
- salt
Both times, after about 6-12 hours in the fridge, they tasted like almost nothing. I got a bit of the horseradish heat, but very little of anything else. It was plenty thick, so it's not like a too high liquid / mustard ratio.
I really just wanted to check here, but I have a strong suspicion that 12 hours is not long enough to wait to judge the true flavor. I've heard that it can take a few days for it to be good, but I've never read anything about what's bad about it right away (too hot, bitter, etc). Is that my only problem here or does my recipe need further tweaking?
Best Answer
When you make an acidic mustard paste it can take a long time before you get the pungency of mustard, but the benefit is it will last longer in the fridge.
If you used just cold water and not wine or vinegar, it will get mustardy more quickly, but the product will also have a shorter shelf life.
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How do you make mustard flavor?
Sage, coriander, five spice mix, garam masala, turmeric, and cayenne are just a few spices and blends that work well with mustard. Simply add them 1/4 teaspoon at a time to about 1/2 cup mustard until you like how it tastes. Or, replace the vinegar with another liquid.Why is my homemade mustard bitter?
Bitterness is a byproduct of the mustard reaction, but that bitterness fades after a day or so. Pure mustards can be kept at room temperature, but mustards with other ingredients, like the Roman nut mustard I mention above, should be kept in the fridge. This is my favorite recipe for country mustard.Why is vinegar used in mustard?
If you want a thicker texture, then leave the seeds slightly coarser, for super-smooth, then blend them into as fine of a powder as you can manage. Vinegar is used in the recipe to preserve the mustards \u201czing\u201d \u2013 without this acid, it would mellow and lose it's tang quickly.How do you make mustard thicker?
For a really mellow version, wait even longer before adding the vinegar. Add the vinegar and stir well. Pour into a container and place in the refrigerator for at least 12 hours. After that 12 hour period, it will continue to thicken up.Homemade Mustard from Scratch (3 Ways)
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Answer 2
I don't count mustard time to being ready in hours, but rather in days, usually 3-5 for brown mustard. And I leave it on the counter at room temperature until it's where I want it, then it goes in the fridge. Homemade mustard at 12 hours is pretty awful.
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