Making Mustard in (under a minute)
Mustard has ancient origins, with its use documented in several cultures across the world. The use of mustard seeds in making mustard can be traced back over 5,000 years to the Indus Valley Civilization, where they were likely used for their pungent flavor. The plant itself, Brassica juncea, Brassica nigra, or Sinapis alba (white mustard), is believed to have originated in the Mediterranean and temperate regions of Europe and Asia.
Ingredients
• Mustard seeds (can be yellow, brown, or black, or a mix)
• Liquid (water, wine, vinegar, or a combination)
• Optional: Spices, herbs, or other flavorings like honey, turmeric, etc.
• Salt
Process
1. SELECTION OF SEEDS: Different types of mustard seeds can be used depending on the desired flavor profile. Yellow (white) mustard seeds are milder, brown seeds are spicier, and black seeds are the most pungent used in making mustard.
2. SOAKING: The seeds are soaked in a liquid. This could be water, wine, vinegar, or a mix, which starts the hydration process. This step can last from a few hours to overnight, depending on the recipe.
3. GRINDING: After soaking, the seeds are ground. Historically, this was done with millstones or pestles, which can still be used for artisanal mustards. The grinding breaks the seeds, releasing their oils and flavors. The fineness of the grind will determine the texture of the mustard—fine for smooth mustard, coarse for grainy mustard.
4. MIXING: After grinding, the mustard mixture will be combined with additional liquid if needed, salt, and any other flavorings. The choice of liquid (vinegar, wine, beer, etc.) significantly affects the flavor.
Variations of Mustard
Dijon Mustard
Typically made with brown mustard seeds & white wine.
Spicy Mustard
Can include additional spices like horseradish, chili, or cayenne pepper.
Honey Mustard
Sweetened with honey or sometimes sugar.
American Mustard
Made with yellow mustard seeds, turmeric & often vinegar.
