How to salvage bitter homemade mustard?
I made some mustard but it turned out bitter.
I saw similar question here but their case was a bit different than mine.
I used only small yellow seeds. Didn't use any dark ones.
Which is supposed to make my mustard mellow.
Here is the recipe I followed :
• yellow mustard seeds (1½ cup)
• water (2 cup)
• vinegar (¼ cup)
• salt (¾ tbsp)
▫ put everything into a mason jar
▫ let ferment for a week
▫ blend all well
The first thing that didn't go according to recipe was the water absorption.
It was supposed to suck up all the liquid and get swoll.
It only buffed a very little. And I'm left with half the jar liquid after a week.
Then, after I blended it,
it had a sour smell, very acidic taste. And of course, very bitter.
It tasted nothing like a mustard.
How do I salvage it?
Best Answer
I do not think you can salvage anything here, since you already blended everything together. I would guess the mustard seeds are the culprit here - maybe they were too old? The recipes for mustard - particularly this one from seriouseatsI found on the quick follow along the same route (mustard seeds, water, vinegar, salt into a container, let ferment at room temperature, blend), so I think the basic process should work. Your recipe does however have a lot of extra water...maybe the environment was too watered down for fermentation to kick in, and you were left with extra liquid.
I suggest buying fresh mustard seeds and trying again.
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Quick Answer about "How to salvage bitter homemade 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.What is mustard bitter?
Mustards are naturally slightly bitter, but if you've ever tasted a freshly ground mustard, you know how unpleasant it can be at the extreme. Fortunately, it only takes two to three days for this bitterness to mellow and the mustard to be usable.Does mustard sauce taste bitter?
If stored unrefrigerated for a long time, mustard can acquire a bitter taste. When whole mustard seeds are wetted and crushed, an enzyme is activated that releases pungent sulphurous compounds; but they quickly evaporate. An acidic liquid, such as wine or vinegar, produces a longer-lasting paste.How to make Mustard Paste without getting Bitter//Homemade Yellow Mustard Sauce// Shorshe Bata//
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