Homemade mustard is a healthy and delicious alternative to commercial mustard. By making your own mustard, you can adjust its flavor, texture, and intensity to suit your tastes. Whether you like it mild, spicy, or tangy, this quick and easy recipe lets you create your own personalized mustard, without additives or preservatives.
Ingredients for a Pot of Homemade Mustard
- 50 g mustard seeds (yellow, black or a mixture of both)
- 50 ml of cider vinegar (or white vinegar)
- 50 ml cold water
- 1 tablespoon honey (optional, for a mild mustard)
- 1 pinch of salt
- 1 to 2 tablespoons of neutral oil (sunflower or rapeseed)
Preparation Steps
1. Soak the mustard seeds
- Place the mustard seeds in a bowl.
- Add the vinegar and cold water, then mix.
- Cover and let soak for 12 to 24 hours . This resting time allows the seeds to swell and develop their flavor.
2. Mix the mustard
- Pour the soaked seeds (with the liquid) into the bowl of a blender.
- Add honey, salt, and 1 tablespoon of oil.
- Mix until you obtain the desired texture:
- For a rustic mustard, blend lightly, keeping a few whole seeds.
- For a smooth mustard, blend for longer.
3. Adjust the consistency
- If the mustard is too thick, add a little water or oil until you get the desired consistency.
- Taste and adjust seasoning with more salt, honey or vinegar to your preference.
4. Conservation
- Transfer the mustard to an airtight jar.
- Let sit in the refrigerator for 48 hours before consuming. This allows the flavors to develop.
- Homemade mustard will keep in the refrigerator for 2 to 3 weeks .
Variations to Customize your Mustard
- Old-fashioned mustard : Use only unblended yellow or black seeds for a grainy texture.
- White Wine Mustard : Replace the vinegar with dry white wine.
- Spicy Mustard : Add a pinch of cayenne pepper or turmeric for a spicy kick.
- Honey Herb Mustard : Stir in rosemary, thyme or fennel seeds for an aromatic flavor.
Tips for a Successful Mustard
- Mustard Seeds : Yellow seeds are milder, while black or brown seeds provide a more pungent flavor.
- Resting time : The longer the mustard rests, the more its flavors balance out.
- Blend in stages : Taste regularly to adjust texture and flavors while blending.
- Storage : Always keep mustard cool in a tightly closed jar to prolong its shelf life.
Why Make Your Own Mustard?
- Customizable : Adjust flavor and intensity to your taste.
- Natural and healthy : No additives or preservatives.
- Economical : Costs less than commercially available artisanal mustards.
- Satisfying : Making your own mustard is simple and rewarding.
FAQs
Can you use just vinegar?
Yes, but the water-vinegar mixture softens the taste for a more balanced mustard.
Why is my mustard too bitter?
This could be due to the mustard seeds being too fresh or not having rested enough. Let it rest longer to reduce the bitterness.
Can you sterilize mustard for long-term storage?
No, homemade mustard cannot be sterilized. It should be consumed within 2 to 3 weeks of preparation.
Can you use a sweetener other than honey?
Yes, cane sugar, maple syrup or agave syrup work very well.
Making your own mustard is a simple and rewarding culinary experience. With just a few ingredients, you will obtain a mustard with a unique taste, perfect to accompany your meats, fish or salads.
Try this recipe and customize it to your liking for 100% homemade sauces and seasonings!
moutarde maison
Ingrédients
- 50 g de graines de moutarde jaunes, noires ou un mélange des deux
- 50 ml de vinaigre de cidre ou vinaigre blanc
- 50 ml d’eau froide
- 1 cuillère à soupe de miel optionnel, pour une moutarde douce
- 1 pincée de sel
- 1 à 2 cuillères à soupe d’huile neutre tournesol ou colza
Instructions
Faire tremper les graines de moutarde
- Placer les graines de moutarde dans un bol.
- Ajouter le vinaigre et l’eau froide, puis mélanger.
- Couvrir et laisser tremper pendant 12 à 24 heures. Ce temps de repos permet aux graines de gonfler et de développer leur saveur.
Mixer la moutarde
- Verser les graines trempées (avec le liquide) dans le bol d’un mixeur.
- Ajouter le miel, le sel, et 1 cuillère à soupe d’huile.
Mixer jusqu’à obtenir la texture désirée :
- Pour une moutarde rustique, mixer légèrement en conservant quelques graines entières.
- Pour une moutarde lisse, mixer plus longuement.
Ajuster la consistance
- Si la moutarde est trop épaisse, ajouter un peu d’eau ou d’huile jusqu’à obtention de la consistance souhaitée.
- Goûter et ajuster l’assaisonnement avec plus de sel, de miel ou de vinaigre selon vos préférences.
Conservation
- Transférer la moutarde dans un pot hermétique.
- Laisser reposer au réfrigérateur pendant 48 heures avant de la consommer. Cela permet aux saveurs de se développer.
- La moutarde maison se conserve au réfrigérateur pendant 2 à 3 semaines.
