The simple recipe with mustard seeds or mustard flour

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Of: Anne Ticino


Mustard is on everyone’s lips, but not on the bratwurst, but because it can be scarce. How to make mustard yourself when it’s sold out.

First sunflower oil, then flour and now also mustard. The war in Ukraine is becoming clearer and clearer on German supermarket shelves *. In many places, irresponsible customers are hoarding, which makes the situation even worse. Be relaxed! If the worst comes to the worst, you can Just make your own mustard – made from just a few simple ingredients.

Make mustard yourself: Importing mustard seeds becomes more difficult

Mustard is made from vinegar, water, spices and mustard seeds. That’s all it takes to make the yellow spice sauce yourself. Lean 80 percent of the mustard seeds imported into Germany comes from Russia and Ukraine, which makes the situation difficult for mustard producers, the food association Kulinaria’s general manager Markus Weck complains to “Welt”. Private customers can Buy mustard seeds in well-stocked supermarkets, organic stores, health food stores and online.

Mustard is a popular spice and is very easy to make yourself. © JB / Imago

You will need these ingredients if you want to make mustard yourself

For three glasses of mustard:

  • 200 g mustard seeds
  • 275 ml white wine vinegar, so you can make it yourself
  • 100 ml of water
  • 5 tablespoons sugar (about 80 g)
  • 0.5 – 0.75 teaspoons turmeric, ground
  • 3 teaspoons salt

Make mustard yourself: this is how it works

You need some time to make your own mustard. The preparation is done quickly, but the preparation takes two to three days. Do not have time? One faster method we will tell you below.

  1. Mix the mustard seeds thoroughly with the vinegar and water in a non-plastic bowl. Then cover the bowl loosely, not airtight, and let the mustard seeds stand cool run for two to three days.
  2. Then combine the mustard seed mixture in a tall container or blender with sugar, turmeric and salt puree everything with regular breaksuntil the mustard has a smooth consistency.

You absolutely have to take the breaks so that Mustard is not heated with puree and then tastes bitter. Then pour the finished mustard into three clean, warm rinsed jars, close them tightly and let Soak the mustard for another two or three days, before taking the first taste. If you try it immediately, the mustard will taste sharper than after the rest period. Seal airtight and store in a cool, dark place Your homemade mustard lasts for up to three months. So you can store them wonderfully – even in your emergency storage.

Make mustard yourself: quick method

If you Make your own mustard want, but do not have the time or desire to soak the mustard seeds, you can make them too grind fine – with a mortar or mixer – and then process further. It’s even faster if you do mustard flour already ready to buy (advertising link). The finer it is, the finer the finished mustard. To do this, boil the water with the white wine vinegar and let it cool to a lukewarm temperature. Then mix the mustard flour with the spices and then mix it with the water and vinegar mixture. Mix it all for about five minutes, longer if you want, until you have a smooth mustard that you can then bottle and store as above. (ante) * is an offer from IPPEN.MEDIA. This article contains affiliate links.

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