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Will Budiaman
But no matter what kind of mustard you're making, always soak the seeds first for 24 hours, says Love. This helps remove bitterness and softens the seeds, which obviates the need for cooking them. Exposing them to heat, he says, brings out the tannins and makes the mustard taste old. As a rule of thumb, always use a 2:1 ratio of cold water to seeds, and put a lid on it.
Soak the Seeds
Will Budiaman
But no matter what kind of mustard you're making, always soak the seeds first for 24 hours, says Love. As a rule of thumb, always use a 2:1 ratio of cold water to seeds, and put a lid on it.
Drain the Seeds
Will Budiaman
The next day, drain the seeds in a relatively fine-meshed colander — if in doubt, try pushing one of the smaller seeds through a hole and if it doesn't slip through, you're good to go.
Add the Liquids and Sweeteners
Will Budiaman
Transfer the seeds to the bowl of a food processor or a blender. Add whatever liquids, purées, and sweeteners you're using — here, Love uses a bit of cider vinegar, white wine, and brown sugar, but feel free to use whatever you like. If you're experimenting, err on the side of caution and add just a little bit of whatever you're using. You can always add more if the paste is too thick.
Blend
Will Budiaman
Process until a smooth paste is formed.
Add the Seasonings
Will Budiaman
Add whatever herbs and spices you're using. At this point, Love adds cumin and salt. Process again until blended, and taste. Adjust seasoning as needed.
That's It
Will Budiaman
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!
