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Instructions for Making Mustard Yourself

Make your own mustard and simply make it yourself? Simply mix five ingredients together and you have your own mustard to season to taste. You can let your creativity run free in mustard production.

Make delicious mustard

Are you making a salad or breakfast with white sausage but don’t have any mustard to hand? Or would you like to try something new in the kitchen? Then just make your own mustard, because it’s easier than you might think and you only need 5 ingredients.

You can find the ingredients for this in any grocery store. And you can give your mustard a personal touch with simple things like the degree of flour in the mustard seeds or the ratio of black to white mustard seeds. And the best thing is, you can taste it individually, just as you would like it.

What do you need to make mustard yourself?

  • 50 g mustard seeds (white or black)
  • 40ml of water
  • 30 grams of wine vinegar
  • 30 g sugar (alternatively honey)
  • 5 grams of salt

Step-by-step instructions

  1. The mustard seeds must first be washed and dried.
  2. Then they are crushed with the help of a mortar. You can do this finely or coarsely as you like. Alternatively, you can of course mix the grains. (To save yourself this step, you can also use mustard powder.
  3. You can then mix the remaining components together and slowly stir them into the mustard flour that has been created before.
  4. This mixture is left to swell and then you can season it to taste.
  5. Now you can fill your mustard in well-sealable jars so that it keeps for a while.

Make an alternative recipe to the mustard yourself

  1. Blend the mustard seeds with food and water until paste forms.
  2. Then add the remaining components

Tips for making mustard

  • The mustard seeds should not have a temperature above 30°C, otherwise, they will become bitter.
  • If you want to give your mustard that certain something, you can refine it with fresh spices, paprika or curry powder, and many other spices.
  • The mustard is also suitable as a gift. Simply fill the mustard in a nice glass and label it. Everyone is sure to be happy about a gift that you have put so much work into!
  • If you like it spicy, you should use dark mustard seeds, because the darker the seeds, the hotter they are.
    But if you prefer it sweet, you should simply add more sugar or honey.
  • To make medium-hot mustard, you can simply mix white and black mustard seeds in a 50:50 ratio.
  • After opening a jar of mustard, make sure to keep it closed in the fridge, otherwise, it will lose its sharpness
  • Consequently, you can leave the jar at room temperature for a day if the mustard is too hot for you.
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Food

Make Mustard Yourself: Simple Recipe with 4 Variants

Making mustard yourself is not as complicated as you think. We’ll show you how to make a basic recipe, which you can then expand on as you wish.

Mustard is a delicious and versatile condiment. It should not be missing from any barbecue party and rounds off the taste of sauces and salad dressings. You can make the popular spice paste yourself with just a few ingredients and refine it according to your taste. In addition to the basic recipe, we will tell you four other variants for the homemade mustard: extra hot, fruity, sweet and with a herbal note.

Choose mustard seeds for the homemade mustard

There are white, brown and black mustard seeds – here the rule is: the darker the colour, the sharper the seeds. If you want to make medium-hot mustard, mix white and brown mustard seeds in a 50:50 ratio. You can get high-quality mustard seeds in health food stores or at the weekly market.

The mustard oils contained in the grains are not only responsible for the spiciness – they are also very healthy, have an antibacterial and appetizing effect and promote digestion. According to a study by the University of Freiburg, spicy mustard can even have a preventive effect against cancer.

Make mustard yourself: The basic recipe

For about three glasses of mustard you will need:

200 g mustard seeds
275 ml white balsamic vinegar
100ml of water
80 grams of sugar
3 tsp salt
some turmeric for the color
How to prepare the homemade mustard:

Grind the mustard seeds as finely as possible. The best way to do this is with a coffee grinder, alternatively with a mortar. The finer you grind the grains, the finer the mustard will be. Tip: If you don’t want to grind the grains yourself, you can use 200 grams of mustard flour.
Heat the water with the balsamic vinegar in a saucepan.
Remove the pot from the heat and let the liquid cool to a lukewarm temperature. This step is especially important to keep the mustard from turning bitter.
Mix all dry ingredients together.
Pour the liquid over the mustard flour and mix with a mixer for at least 5 minutes.
Pour the mustard into sterilized, sealable jars.
Leave the mustard for three days and it will lose its initial spiciness.
The mustard can be stored in a cool place for up to three months. So don’t do too much at once.

Make mustard variations yourself

Extra hot mustard: If you like your mustard to be extra hot, add some wasabi paste or crushed chillies to the basic recipe.
Fruity mustard: To give the basic recipe a fruity note, you can add the zest of an organic orange, some fig puree or other pureed dried fruit to the recipe before bottling.
Apple mustard: Replace the white balsamic vinegar in the basic recipe with apple cider vinegar. Instead of sugar, use ten organic dates that you soak in water beforehand and a grated apple. Use just a small pinch of salt. Mix all the ingredients together with a blender. This mustard can be stored in the refrigerator for up to four weeks.
Herb mustard: Supplement the basic recipe with fresh herbs. The following are particularly suitable: wild garlic, rosemary, thyme and dill.

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Food

12 Amazing Facts About Mustards

This is a favorite seasoning on our table, especially when combined with meat dishes. Its taste has been appreciated for a long time. It has not lost its popularity today. What do you know about Mustard?

  1. Mustard from the cabbage family (not to be confused with cabbage), which includes herbs, occasionally shrubs or shrubs.
  2. The Latin name Sinapis goes back to the Greek words meaning “harm to vision”: when the seeds are rubbed, lacrimation begins.
  3. A mustard seed does not exceed 1.1 mm in diameter, and a black mustard bush can reach 3 m in height.
  4. The first known mustard seasoning dates back to 42 AD.
  5. Mustard did not immediately become a food crop, at first, it was used as a medicine.
  6. Pope John XXII (13-14 centuries) added mustard to all dishes in a row.
  7. For German brides, a mustard seed is sewn into a veil for a lasting marriage.
  8. India is the largest mustard cultivation center.
  9. It is most popular in Europe.
  10. There are a couple of dozen varieties of Dijon mustard. But usually, by moutarde de Dijon they mean mustard on white wine.
  11. During Oktoberfest Germans pour Munich mustard on Bavarian sausages: it tastes fresh and can sweeten by adding caramel syrup.
  12. During cooking, the British add apple juice to it. Italians are coarsely chopped fruits. Americans make incredibly liquid mustard, to which they add a lot of sugar.
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