How is mustard made?
I'd like to make mustard soon. What's the basic process to start with?
Best Answer
Mustard is one of those simple condiments to make, and is fun to experiment with. At it's most basic mustard is two ingredients:
- Mustard Seed
- Liquid
There are endless variations from there.
Mustard seed comes in white, yellow, brown and black variations. I suggest buying whole and grinding them yourself using either a mortar & pestle or coffee/spice grinder. (Don't use a coffee grinder that you use for grinding coffee! You'll end up with mustard flavored coffee).
Liquids can be water, vinegar, wine, or even beer. Using vinegar/wine will help it last longer than water or beer would.
Once you've fine ground (of course there are coarse ground varieties too) your mustard simply mix it with the liquid until it is the desired consistency.
Additional ingredients can be added to taste. Honey, turmeric (gives yellow mustard its color), sugar, etc. are all possibilities.
Update: I forgot to mention that mustard needs time for the flavors to mix. This can take anywhere from a few hours to weeks. A fresher mustard tends to be hotter, but an aged mustard can often taste "better" with a slight loss of that initial heat. Refrigerated mustard will keep it's heat longer. Also note, mustard made with water should definitely be refrigerated and consumed quicker than others.
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What is mustard mainly made of?
Prepared mustard is made using three main types of mustard seeds \u2014 Sinapis alba (white or yellow), Brassicar juncea (brown), and Brassica nigra (black) (1). They vary in potency, ranging from mild to spicy and robust. In general, the darker the seed, the more pungent the flavor.What plant does mustard come from?
mustard, condiment made from the pungent seeds of either of two main herbs belonging to the family Brassicaceae. The principal types are white, or yellow, mustard (Sinapis alba), a plant of Mediterranean origin; and brown, or Indian, mustard (Brassica juncea), which is of Himalayan origin.How French's Mustard Is Made (from Unwrapped) | Unwrapped | Food Network
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Answer 2
There are tons of recipes for the mustard, but there are few important tricks to know:
- water temperature:the colder the water the hotter the mustard
- vinegar amount: as water increases the hotness, the vinegar does the opposite. You can balance the hotness level by using more or less vinegar.
- wait for 3-4 days to judge your mustards taste, because it's really not good in the beginning.
- I always have good results by using honey, apple vinegar, eggs and himalayan salt Enjoy!
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