You can make mustard yourself with just a few ingredients – the production of the tasty spice paste is not that complicated. But which mustard seeds are suitable for which mustard?
Make mustard yourself: the ingredients
Curry mustard, chili mustard, sweet mustard – nowadays there are countless varieties of mustard. If you make mustard yourself, you have the opportunity to vary the ingredients according to taste and thus create several different types of mustard.
However, the basic ingredients are always the same: mustard seeds, sugar, salt, white wine vinegar or white balsamic vinegar and water.
Which mustard seeds to which mustard?
You can find mustard seeds in most supermarkets. White and yellow mustard seeds tend to taste milder, brown and black seeds much sharper. If you want to make a medium-hot mustard, you should use a mixture of different mustard seeds, advises the Bavarian Consumer Advice Center.
If you do not have a coffee grinder and mortar for grinding mustard seeds, you can buy ready-made mustard powder instead. You can sometimes find it in large supermarkets with Turkish or Russian groceries. Otherwise, mustard flour can be bought in health food stores or in spice shops, as well as in Turkish or Asian supermarkets. The finer the flour is already ground, the finer the mustard later.
Mustard, mustard flour and mustard seeds: Mustard made from dark grains tastes warmer than mustard made from white or yellow grains. (Credit: FotografiaBasica / Getty Images)
Basic recipe for mustard
- First grind the mustard seeds in a coffee grinder, or you can crush them in a mortar. Make sure the heat is not too high, as the latter will make the mustard taste bitter. Of course, if you use mustard flour, you do not need to pay attention to it.
- Pour the water with the white wine vinegar into a saucepan and boil it briefly. Then remove the pot from the stove.
- While the liquid cools, combine the mustard flour, sugar and salt in a large bowl.
- Add the cooled water and vinegar mixture and puree everything with the hand mixer to get a smooth mass.
- Finally, fill the mustard into sterilized, sealable jars. Set them in the fridge and let the mustard ripen there for a few days. Once done, the mustard can be stored in the refrigerator for about five to six weeks.
Tip: Contact with liquid releases the essential oils found in mustard flour. As with grinding, the same thing applies here: At temperatures above 30 degrees, the mustard oil loses its aroma and the mustard can taste bitter. So make sure that the water and vinegar mixture has cooled to room temperature before pouring it over the mustard flour.
Mustard seeds: Before processing, they must be ground. (Source: Shotshop / imago images)
Make your own mustard creations
You can also modify the recipe a bit:
- A little more sharpness can be obtained, for example, from crushed chili, ginger or wasabi paste.
- Fruity mustard You can make it by adding caramelized and mashed apricots, the peel of an unwashed orange or a little fig puree just before bottling. Recipes for fig juice can be found here.
- Herbs are also suitable for special mustard creations. In the spring, for example, you can use fresh wild garlic and thyme, dill, rosemary or tarragon are also good.
Recipe for sweet mustard
To make sweet mustard, you can simply refine the basic recipe with brown sugar. To do this, add about 200 grams of brown sugar to the mixture of water and white wine vinegar and bring to the boil. Otherwise, follow the basic recipe. You can grind the grains much coarser – a coarse grain is typical of sweet mustard. Well-painted carnations, which you add last, also go well with the mustard variety.
As an alternative to brown sugar, sweetener, apple puree or honey will add a little sweetness to your mustard.