Granular mustard

Granular mustard

Category: Sauces

Ingredients
Mustard seeds	150 g
Orange or apple juice	135 ml
Apple vinegar	135 ml
Sugar (honey)	2-3 tbsp
Salt	1 tsp (no top)

Cooking method

We take about 80% light mustard and 20% dark

The mustard is clean, free of impurities and debris. If dirty, rinse with cool water.

Fill the grains with juice and vinegar, close the lid and send them to the refrigerator for a couple of days

The grains will swell and absorb almost all the liquid. The time it takes for this to happen depends on the freshness and dryness of the grains - the drier, the longer it takes.

When the grains have absorbed almost all the liquid, the mass has become like a viscous gruel, add salt, mix, transfer to a saucepan and put on fire.

Bring to a boil, transfer to the smallest one and cook for 3-3.5 minutes (4 is possible). If after a minute it seems to you that there is not enough moisture, then add 1-2 tablespoons of juice)

Leave the mustard to cool until warm (about 40 degrees).

Add honey. You can put sugar, but then add it along with salt before cooking.

You can grind 25-30% - put it in a mortar or just whisk it a couple of times with a blender right in a saucepan. This is done for a brighter aroma and strength of the mustard, as well as for a little thickening.

All! The mustard is ready, put it in clean jars and store in the refrigerator (up to 2-3 months).

A very tasty addition to meat and fish dishes) and we eat it even just like that for bread and fried eggs

Note

Thank you Milenia for the recipe (YouTube channel Milenia Culinary Recipes)

[Katyusha]

Katyusha, thanks for the recipe. I took it to bookmarks. The purchased one will end, I'll make my own. We respect that too, especially with meat

[Katko]

Katko,
Thanks for the recipe!
The wife also makes, only a slightly different recipe.
We will definitely try yours! Very tempting!
Definitely tastier than a store one, and if you put a price on the scales, then there is no alternative!

Katyusha, thanks for the recipe, we love such mustard, but the price for it is kusazza, we must try your version.
I did something like a simple mustard, nothing happened, apparently the mustard itself, you need to try this.
And where do you get the dark mustard, I only came across yellow mustard, I take it for marinades?

[Vita]

Vita, for health
Yes, here we also ate the purchased one) I think, is it really difficult to do, hardly, and I always have mustard seeds in my stock, this one is in no way inferior to the purchased one, and a pleasant bonus is cheaper)

Igrig, I will be glad if you like this option too. I must admit that I do not always punch with a blender, it's still tasty. And it is not necessary to add dark mustard either, but it is tastier and more interesting with it, of course.

Ksyusha, the dark one came across somehow in Europe, this is our Kursk chain of stores, and the yellow one is in bags. I also saw in online stores with spices
I had these:

The box says Aidigo, a fairly common seasoning firm

Katya, thank you, I will look, but I will not find, so I will cook from one!

[Xun]

Xun, you can take it in "Aidigo", or you can take it on Ozone (from 49 rubles to 120 rubles)

Vitus, thank you, went to look.

[Trishka]

A dark syusha somehow came across in Europe, this is our Kursk chain of stores, and yellow in bags. I also saw in online stores with spices

Trishka,
Available in Indian spices !!!
I ought to buy it, it will be just beautiful!

🔗

[Trishka]

Trishka, good luck)



Igor, about! definitely not a bad shop, before, I remember, they had a rather extensive network and a good assortment

[Katerina]

Katerina,
And by weight - generally a penny!

🔗

[Igor]

Igor, well
must be taken, one way

[Katko]

Katko, Katyusha, what a cool recipe! I love this mustard.
Thank you

[Yaroslavna]

Yaroslavna, for good health

[Katko]

Katko, great recipe, I will definitely try, the store is already fed up. I also tried a recipe from the forum where both dry mustard and grains were delicious, spicy, but I love with some grains more.

[Elya]

Elya, I hope you like it) you can not grind the grains, then mustard will be softer)

Recently, everyone has been hatching the idea of ​​making a grain mustard. And I thought ... I should read somewhere how this is done. And then both-na ... the catcher and the beast runs)))
Katyusha, thank you very much.

[Natasha]

Natasha, that's exactly how I had it

Katya, found black mustard, just took it. Excellent shop, 100g 40r. I bought oranges, I will do it. Thanks for the recipe!

) you don't have to grind the grains, then mustard will be softer)

By the way, about the bitterness, I use white mustard seeds only for sprinkling bread molds and sprinkling the top crust of bread, so it seems to me that the baked grains are completely bitter.
I suspect that if you fry some of the grains in a dry frying pan and dilute the bulk with them, then the mustard will turn out to be less spicy. And yet, mustard seeds darken greatly from heat treatment, so that an imitation of a mixture of light and dark grains will turn out (if it is impossible to acquire them).

[strawberry]

In vegan cuisine, it is often suggested to fry mustard seeds .. but in this variant I would not say that it turns out spicy, there is no point in frying



strawberry, I hope that it will turn out delicious and you will like it, the juice, according to the author, is not necessarily freshly squeezed, you can also canned

Katya, made mustard, but something is probably wrong. It turned out to be watery, but the grains remained strong. Insisted for more than 3 days. That is how it should be? The taste of mustard is barely felt, can it stand and be better? I didn’t do anything with the grains, the black ones are small, so I want to write off the product, and not the crooked handles. Orange juice, cooked for about 5-6 minutes, thought to thicken it, blended a little.

[strawberry]

strawberry, Natasha, and the liquid is absorbed into the grains? Or is there a lot left?
the grains are definitely not solid should become and increase in size
Maybe your very dried ones got caught
The first time I did it from old stocks, they didn't really swell ... I took apple juice, packaged in a store ...

Katya, probably old grain .... I bought it in the store by weight. The liquid remained, although it held for 3 days. I'll try again, maybe without the black one, I bought the yellow one packaged. I squeezed juice from an orange.

[Natasha]

Natasha, the main thing is not to worry, in principle it turned out to be edible, you can use it in a marinade for meat or in sauces for dressing (with butter, lemon juice and soy sauce for example)
Try changing the ingredients, it should work

Katyusha, I'm never upset! Today on Guzelin a cake (it turned out not sweet), I smeared chopped salmon with garlic (ready-made), and mustard on top. Very tasty, and even the candied fruit in the cupcake was welcome. I want the grains to burst! We'll finish it and I'll do it again. Maybe pour boiling water over them? I don't like hot mustard made of powder. Thanks again for the recipe!

Maybe pour boiling water over them?

do not)
they are put in the refrigerator to be nourished and swell, I suspect that acids from vinegar and juice contribute to this

partial grind version

Katya, there were girlfriends and they liked the mustard!

[strawberry]

strawberry, well)
More will you do?

Of course, now they won't get off me.

What I would like to add: we really liked the option with ground grains, mustard clearly wins in taste and aroma, the texture is more convenient to use, you can spread it and does not slide out)
So ... I recommend