Medium Hot Mustard

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 6 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 100 g mustard seeds, yellow
  • 15 g salt
  • 5 g suar
  • 90 ml apple cider vinegar, 5 - 6%
  • 120 ml water, pure or flavored
Medium Hot Mustard
Medium Hot Mustard

Instructions

  1. Chill the mustard seeds in the freezer for a few minutes. Then take it out and grind in several stages (to avoid the seeds getting too warm), e.g., with the magic wand. I like it when the seeds are ground extremely finely. Also grind sugar and salt at the same time.
  2. After the mustard seeds are fine enough, only work the mustard flour, water and vinegar in the blender jar again with the blender. I always start with the complete liquids and add the mustard flour in stages, this leads to an even finer consistency. You should work quickly here, but always keep an eye on the temperature. More than lukewarm damages the sharpness and the aroma, because the mustard oils evaporate.
  3. Store the basic mustard uncovered in the refrigerator for a few hours so that it can ferment. Then mix again and fill.
  4. Before using it for the first time, I let the mustard stand in the refrigerator for a few days so that it can mature a little longer. If the mustard flour swells too much, just add a little more water to control the consistency.
  5. Remarks:
  6. Most of the work for me is grinding the mustard seeds. But I prefer mustard seeds because the freshly ground one simply gives more than mustard flour bought ready-made.
  7. After various attempts with a mortar, poppy seed grinder, coffee grinder and moulinette, I got stuck with my magic wand. This (ESGE M100) can be supplemented with a suitable shredder. In contrast to the moulinette, this part really does a great job.
  8. Many mustard recipes indicate significantly larger amounts of sugar. I like the mustard spicy, but only very lightly sweetened.
  9. Every now and then I flavor the water beforehand. To do this, I boil the water with bay leaves, cloves and juniper berries and let it cool down again.
  10. The basic mustard can be pimped during processing. Sometimes I add a tablespoon of dried tarragon (proportion of water + 10 ml), sometimes freshly grated horseradish, sometimes chili, sometimes self-dried onions. There are no limits to your imagination.
  11. The strangest creation was the addition of 6 coffee beans (with the grinding process) and a heaping teaspoon of baking cocoa. The mustard was then used for roulades for spreading.

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