I love mustard: I like it on bread, on meat, on fish, in sandwiches even on vegetables! So I said to myself: "Why buy mustard ready when I can prepare it at home?". The preparation is quite simple, even if not trivial! The basic raw material is represented, of course, by yellow mustard seeds (Sinapis alba) or black (Brassica nigra), to which a mix of spices and sugar will be added. Everything will then be mixed with water and vinegar. We make mustard sauce at home!
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Identity Card of the Recipe
- 196 KCal Calories per serving
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Ingrediants
- 50 g of mustard seeds
- About 80-100 ml of water
- 1 pinch of sweet paprika
- 1 teaspoon of ginger
- 1 pinch of nutmeg
- 1 teaspoon of turmeric
- 1 teaspoon of curry
- 1 pinch of salt
- 30 g of brown sugar
- 15 ml of apple cider vinegar or vinegar
Materials Needed
- Powerful blender
- Immersion mixer
- Bowls
- Spoons
- Scale weighs food
Preparation
- Mix the yellow mustard seeds with sugar and spices (e.g. curry, turmeric, nutmeg, ginger and paprika). Salt to taste.
The advice Ok
It is possible to flavor mustard with other spices of your choice such as: fennel seeds, cloves, garlic, coriander seeds, etc.
For a spicier mustard sauce, you can mix yellow mustard seeds with black mustard seeds.- Blend the mixture obtained for a long time (but intermittently), until you get a very fine and impalpable powder.
- Pour the resulting powder into a bowl and mix with hot water and apple cider vinegar: a dense and not very homogeneous paste will form.
- Pour the resulting paste into a beaker and blend with the immersion mixer, possibly adding more water until a velvety and creamy consistency is obtained.
- Store the mustard sauce in a glass jar with a screw cap.
Alice's comment - PersonalCooker
Keep the mustard sauce in the fridge, in a tightly closed glass jar with a screw cap: it will remain perfect even for a whole month! I invite you to try the preparation at home to make a comparison with the ready-made mustard: there is no comparison!Nutritional values and Health Comment on the recipe
The Mustard Sauce is an accompaniment based on spices, sugar, water and vinegar. It is not particularly light and has an energetic prevalence of carbohydrates; proteins are scarce and lipids are mainly monounsaturated. Cholesterol is absent and fiber is not very present (although not mentioned). Mustard sauce has no particular contraindications but, in association with other condiments, a moderate use is recommended. The medium portion is almost free, as long as there is no added oil or mayonnaise.
