Brown mustard seed
The mustard or mustard sauce is one of those sauces with almost as many varieties as cooks, although there are some more or less standardized "recipes", such as sweet mustard -mainly from the United States, where they have the habit of sweetening everything - Dijón mustard -original from this French region, where mustard is intensively cultivated- or classic mustard.
Mustard is one of the few issues that has gone the reverse way, that is, from Europe to the East, and not the other way around. In fact, its use in Chinese cuisine has been known for more than 2,000 years. Ancient Rome was the great producer of mustard, and apparently the origin comes from Rome, and apparently comes a meaning "burning must".
How to make mustard
This is probably one of the easiest sauces to make in our house, and at the same time one of the most options and variants allowed. In northern Europe, mustard is as popular as mayonnaise can be in Spain.
Mustard is the condiment of a thousand faces. It can be made with yellow mustard, brown mustard or a mixture of embassies, grain or ground. They can be ground before soaking or after, until they are reduced to powder. As a liquid it can be used from water to beer, grape must, wine, etc. And as a preservative both vinegar and lemon, apart from, of course, salt. Here we are going to leave you a basic recipe, and along the way we will indicate tricks in addition to what each step is for:
Basic mustard recipe
We only need 4 ingredients:
- yellow mustard (ground)
Step 1. Mix the mustard with the water
Add enough water to make it like a cream. Not too loose, not too thick. Keep in mind that it will thicken later. If you like to have concrete measures, you can start with a ratio of 2: 1 (2 cups of ground mustard to 1 of water). If it is too thick, you can always add a little more liquid afterwards.
The colder the water (or liquid used), the more intense the reaction will be and the spicier our mustard will come out. If you use hot water, or even if the signs, we will have a soft or very soft mustard.
Step 2. Add vinegar and salt
The above reaction is volatile. In other words, it will lose its spiciness with the passing of hours or days. Therefore, and also as a preservative, an acid is added. This acid is usually vinegar, although lemon can also be used. Salt, in addition to improving its flavor, also contributes to its conservation. In this way, the salt can keep months (in the fridge).
Mustard is a powerful antimicrobial, so combined with salt and vinegar, two other preservatives, it becomes - in theory - an almost indestructible mixture. Of course, if it went well, we will not have the opportunity to check it, since you will finish before!
Step 3. Let it rest
Letting it sit for 12 to 24 hours is also very important in the process, since this way the mustard has just formed, thickening, in addition to softening its bitterness and developing all its flavor.
And... ready, what's your excuse for not making your own mustard?
Suggestions and ideas
Option 1. Mustard
- We can use yellow mustard alone or mix it with brown mustard. In general, by mixing both we get a mustard with more nuances, thus enriching our mustard.
Option 2. Ground or grain
- In order to release all the chemicals contained in the mustard, we need to break the seed. But this break can be done in different ways and at different times:
- We can soak the mustard grains between 2 hours and 24 hours before grinding them.
- We can use ground or powdered mustard alone or in combination with mustard in grain.
- Furthermore, we can grind it dry or already mixed with the liquid. Likewise, when grinding it, we can use from a spice grinder (if we do it dry) to a kitchen robot or even a stone or steel mortar if we want it more rustic.
Option 3. Water or....
- Instead of water, it is interesting to try beer, our favorite, wine or must. And as I write these lines, an idea comes to mind ... what if we use a siphon or carbonated water?
Option 4. Other ingredientsHere the options are almost endless, but we are going to leave you some ideas:
- You can add honey or even cane sugar, to make a sweet mustard, "American" style.
- Other spices, such as crushed herbs.
- If we like deep yellow, we can add a teaspoon of turmeric.
- Dried fruits like walnut, almond or hazelnut.
- If we are one of the brave and we want it even more intense, we can add chili or cayenne, flaked or ground.
|Allergen||Does it contain?|
|1.-||Cereals containing gluten and derived products (wheat, rye, barley , oats, spelled, kamut or their hybrid varieties)||N td>|
|2.-||Shellfish or shellfish-based products td>||N td>|
|3.-||Eggs and egg-based products td>||N td>|
|4.-||Fish and fish-based products td>||N td>|
|5.-||Peanuts and peanut-based products td>||N td>|
|6.-||Soy and soy products td>||N td>|
|7.-||Milk and its derivatives, including lactose < / td>||N td>|
|8.-||Nuts (almonds, hazelnuts, walnut nuts, cashews , pecans, para chestnuts, pistachios, pine nuts, macadamia nuts, Australian walnuts or derived products)||N td>|
|9.-||Celery and derived products||N td>|
|10.-||Mustard and derived products||N td>|
|11.-||Sesame seeds and products based on sesame seeds span>||N td>|
|12.-||Sulphurous anhydride and sulphites in concentrations greater than 10 mg / kg or 10mg / L expressed as SO₂.||N td>|
|13.-||Lupins and lupine-based products td>||N td>|
|14.-||Mollusks and shellfish products td>||N td>|
|Allergen||Does it contain?|
|1.-||Cereals containing gluten and derived products (wheat, rye, barley , oats, spelled, kamut or their hybrid varieties)||N|
|2.-||Shellfish or shellfish-based products||N|
|3.-||Eggs and egg-based products||N|
|4.-||Fish and fish-based products||N|
|5.-||Peanuts and peanut-based products||N|
|6.-||Soy and soy products||N|
|7.-||Milk and its derivatives, including lactose < / td>||N|
|8.-||Nuts (almonds, hazelnuts, walnut nuts, cashews , pecans, para chestnuts, pistachios, pine nuts, macadamia nuts, Australian nuts or derived products)||N|
|9.-||Celery and derived products||N|
|10.-||Mustard and derived products||S|
|11.-||Sesame seeds and products based on sesame seeds||N|
|12.-||Sulphurous anhydride and sulphites in concentrations greater than 10 mg / kg or 10mg / L expressed as SO₂||N|
|13.-||Lupins and lupine-based products||N|
|14.-||Mollusks and shellfish products||N|
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