One of the joys of living here…NOT…Is the fact that everyone must use the same importer because everyone runs out of the same product at the same time and then it appears at the same time albeit months later and also it can be very expensive….
Well no more, thanx to my blogging friend Rex I now have a recipe in my hot, little hands and I will be making my own Yellow, mustard with no mayo just hot, smooth, yellow mustard.
Over to you Rex 🙂
There are a lot of different brands of prepared mustard sold in stores and each tastes a little different than the others. For flavor, though, it is far better to make your own. It is also quite simple; my favorite kind of recipe.Kinds of mustard. It needs to be mentioned that this is made with mustard seeds. That might seem like an absurdly simple statement, but there are three kinds of mustard seeds and all of them work well in this recipe and the variations.The three kinds of mustard seeds are white mustard, brown mustard, and black mustard. White mustard is the blandest and this is what most commercial prepared yellow mustard is made from. Brown mustard has more piquancy or ‘bite’ and it is more full of flavor. Black mustard is the most piquant of all and has the fullest flavor. Use the kind of mustard that suits your taste. You can even use a blend. “Grey Poupon” mustard is a mixture.The seeds Mustard seeds can be ground using a blender, food processor, herb grinder, or even a mortar and pestle. They can be course ground or fine ground, depending on your preference. Once they are ground, though, they need to be immediately immersed in a cold fluid. This is because the grinding process releases the volatile oils and these dissipate rapidly. Heat also destroys them. The cold fluid, especially with an acid and salt in the mixture, stabilizes the volatile oils.This is the secret that commercial products don’t tell you. Mustard is basically ground mustard seed and water, with both an acid and salt added. The yellow coloration comes from turmeric. Commercial companies tend to use low-quality vinegar for the acid and not much of it. Water is cheaper than vinegar. The Mountain Top version uses quality vinegar because the result never exceeds the quality of the ingredients. In fact, you can use whatever good salt that you prefer, too.Prepared mustard ingredients:3/4 cup mustard seeds, ground (mustard powder can be used if you must)1/2 cup cold water1/4 cup cold quality vinegar (wine vinegar, rice vinegar, cactus vinegar, etc.)1 teaspoon salt1 teaspoon ground turmericPrepared mustard instructions:1. Mix together the water, vinegar, salt, and turmeric, then chill this in the refrigerator for a half hour to an hour.2. Grind the mustard, then pour the cold liquid over the ground mustard immediately. Set it in the refrigerator overnight before using, for the best flavor.If you don’t want yellow mustard, simply omit the turmeric.The reason for the emphasis on cold vinegar and water is because this retains the flavor of the mustard, which would otherwise degrade quickly. The reason for letting it stand overnight is because freshly ground mustard tends to have some bitterness to it. The bitterness goes away when it is allowed to stand for several hours.Also, as it chills, it should thicken up. This is the reason that store-bought mustard can be difficult to get out of the container if it comes directly from the refrigerator and isn’t at room temperature.This is also a tip; if you want your mustard to be easy to pour on hot dogs and burgers or whatever, let it warm up to room temperature. The vinegar prevents a lot of bacteria from growing, so you are covered in that regard. In fact, this mustard keeps for about a year in the refrigerator, though it becomes weaker with time.Note: Lessening the amount of fluid will result in thicker prepared mustard. If it is too thick, just add a little vinegar and stir it in.Bonus recipe As a bonus recipe, if you want to have some honey-mustard dipping sauce, simply mix 1 tablespoon of honey with 1/4 cup Mountain Top prepared mustard.It isn’t difficult at all to make prepared mustard and while there is a waiting time, it is definitely worth it. Once you try the Mountain Top prepared mustard, it is likely that you will wonder why you’ve been using the almost flavorless store-bought prepared mustard all this time