How do you make prepared mustard from whole mustard seeds?
I have tons of wild garlic mustard plants in my backyard. I eat the leaves in salads and steamed. I havested a whole bunch of seeds today and was wondering what I needed to do to make a grainy prepared mustard. I know I should crush them and then add vinegar, wine, or water, but do I cook them? Should I roast them first?
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3 comments a “How do you make prepared mustard from whole mustard seeds?”
If you roast them, do it at a very, very low temperature. They burn as easily as almonds. Watch them closely…
As far as seasoning you can pretty much choose your own version. I like to make it with a little white wine or vinegar. But remember…only add a little at a time. You can always add more flavor, but you can’t take it away.
If you have a coffee grinder (or a fine grinder) after they come out of the oven and cool off, you can grind them to your desired consistency.
Food Network used to have recipes, as well as the spice house website…not sure, but good luck!
For mustard from seeds you will need a blender or food processor for grinding. All of your utensils and mixing vessels should be glass, stainless steel or ceramic, anything but aluminum. Mustard can cause oxidation of aluminum. Once ground, you’ll now have mustard flour.
You need only mix equal parts mustard flour and water to make a simple smooth prepared mustard. Change the flavors by adding herbs, spices, salt or sweeteners. Assorted vinegars provide pleasant tanginess while the sweetness of fruit can be achieved by using juice and zest. It’s easy to experiment with different tastes when you are using mustard flour because you don’t have to make a lot of it at one time.
For grainy mustards, soak the seeds in a liquid for at least two hours or overnight before grinding them in a blender or food processor. You will want to soak any add-ins like dried fruit along with the seeds. Make your mustard with a bit of fresh herbs, vinegar and salt to create just about any flavor combinations you can imagine.
Heat activates an enzyme that kills the flavor of mustard so don’t be tempted to hurry the soaking process by boiling your seeds. I wouldn’t roast them, either.
Your homemade mustard will not be the brilliant yellow common to commercially prepared spreads. A bit of turmeric for coloring may be added if you desire this brightness.
If you like mustard this is the recipe for you. I would slightly roast the seeds first being careful not to scorch them. I’ve actually made this and it was very good.
Homemade Mustard
Yields: 3 cups
½ c. plus 2 Tb. mustard seeds
1 c. white wine
½ c. cider vinegar
½ c. water
2 Tb. honey
½ tsp. pickling salt
½ tsp. ground allspice
Put the mustard seeds in a small bowl, cover with the liquids, and soak overnight. Remove the seeds and liquid to a blender or good processor. Add the honey, salt and allspice. Blend until the mixture is think and smooth. If the mustard is too thick, add more vinegar, water or white wine 1 tablespoon at a time. Give the mixture a final blend and pour into small, sterilized jars with airtight screw-on lids. Store in the refrigerator.
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