As a chef and a helathy-lifestyle enthousiast I always love cooking everything and anything from scratch,especially when it comes to our everyday staples like bread, vegan milk, ketchup and in this case: A glorious rich homemade mustard.
You’ll need 5 basic ingredients and then you can experiment with different flavours and textures as you go.
Once you master the basic recipe you can experiment with spices, honey or herbs.
Mustard seeds are an excellent source of selenium,magnesium,omega-3 fatty acids and manganese as well as a good source of phosphorus, copper, and vitamin B1.
Time for the mustard powder:
The powder is usually a mixture of brown and white seeds, with added saffron or tumeric for flavor and/or color. It is a popular ingredient since the flavor does not build or persist when used.
There are several types of vinegar,produced from a variety of materials: apples or grapes,malted barley or oats and they will help you customize your final product. I used plain white vinegar.
And now it’s a waiting game.
Pour into a clean glass preferably transparent jar and store in the fridge.
It will thicken up with time. Wait at least 12 hours before using. It will last well a year in the fridge.
Keep in mind that mustard needs time to marinate to dissipate its bitterness and it’s taste changes dramatically as it marinades.
Now bake some homemade bread and tuck in!