How to get rid of the bitterness in home-made mustard
BASE FOR Q: I took 2:1 yellow, black mustard ratio, i dry-grounded only yellow part. Mixed all together. Made brine 1:1 apple cider vinegar/water. Added sugar and salt to taste a poured this liquid over the above metioned mustard mix. Let it soak.
It tasted bitter. I read billion of opinions. After week I got upset and just spread the entire batch in 1cm layer over big tray and let it breathe for 3 days. It did mellow big time. I put it into glass and it did mellow further over next months.
I wanted hot mustard so no cooking. Cooking makes mustard not hot.
Q: Is it just time and air, or is there anything else and better scientific with explanations, what mellows and finally removes bitterness in homemade mustard?
How are theese super hot mustards made wiyhout being bitter at all? EDIT: Superhot is when you dont cook the mustard at all, or for just a short time.
Best Answer
I made an experiment, with tottaly different method and same ingredients.
The biggest change in bitterness is when seeds ground or whole, are soked in water. And there is no acid present.
1.) In bitter scenario I poured mixture of vinegar/water brine also all spices, sugar and salt over and made it ready mixture. It stayed bitter for long time.
2.) Not bitter ready to age scenario was that I added to the mix of seeds water from the recipe first and let it sit 24h. Than I added the rest of ingredients.
It would be great if someone can elaborate on this chemicaly.
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Quick Answer about "How to get rid of the bitterness in home-made mustard"
Left alone, your mustard will lose its bite in a few days, or in some cases even hours. But adding an acid, most often vinegar, stops and sets the reaction in place—this is precisely what happens with horseradish as well. Adding salt not only improves the flavor, but also helps preserve the mustard, too.How do you get the bitterness out of mustard?
Made brine 1:1 apple cider vinegar/water. Added sugar and salt to taste a poured this liquid over the above metioned mustard mix. Let it soak.How do you mellow out homemade mustard?
For more mild mustard, soak the seeds in water overnight before grinding. Heat damages this reaction, so to make a hot mustard use cold water, and warm water or cook the mixture for a more mellow mustard. The water mustard seed reaction is volatile.Why mustard sauce is bitter?
Commercial mustards add an acidic component like vinegar or verjus from grapes which acts to bind the volatile compounds to the sauce, alongside some salt, which also helps. So you may detect the pungent flavor compounds as bitter, and less are present in the hot sauce.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Tatiana Syrikova, cottonbro, alleksana, Rakesh Prajapati