Mustard from ground beans

Description

Once watched a report about the mustard, it can be of any types and varieties and what it is doing. Special attention was paid to the mustard powder. Without going into details, I will tell you in a nutshell. As it turned out, this product (mustard powder) is quite questionable, made from waste, and quality of the sauce it will not work. So mustard it is better to cook from self-grinded beans. Long wanted to make and finally decided. What to tell you. I love it. It turned out spicy, fragrant sauce. And most importantly, when trying, jitteriness taste of mustard oil. I like this mustard has never had. Prepare and try a must!

Ingredients

Mustard

50 g
Water
Salt

0.5 tsp
Sugar

2 tsp
Vegetable oil

2 Tbsp
Black pepper
Vinegar

1 tsp

Cooking

I bought a mix of different types of mustard seeds. Here you can see the yellow and brown, white and black grains.

Small portions and grind mustard seeds in a mortar.

This is perhaps the most tedious stage.

Here's our frayed mustard. It is, of course, differs significantly from the mustard powder.

Pour the resulting powder with boiling water to make a slurry. Mix well.

Pour a little boiling water (a layer of about 7 mm) and leave for 30 minutes.

While the swells mustard, cooking oil-pepper mixture. Black pepper (in my case, a mixture of peppers) will give the finished mustard not so much sharpness, as the aroma.

Grind peppers in a mortar. I advise you not to buy ready ground pepper and grind it yourself or in a mortar or mill. And to do this not for the future, and immediately before use, as pepper quickly loses its aromatic oil.

Fill the pepper in a container with two tablespoons of vegetable oil. I have refined sunflower. You can also take the marketplace, if you love the flavor of sunflower.

Mix well. Aromatic and pungent substance in pepper are readily soluble in fats. Therefore, this technique will give the maximum opportunity to give the flavor of the pepper prepared mustard. Leave the oil to infuse for 15-20 minutes.

Here is our swollen mustard. It almost completely absorbed the water.

Add salt, sugar, vinegar. Instead of vinegar you can take lemon juice, but the mustard will not be stored longer than 5 days. Mix well.

Then add the butter-pepper dressing.

Mix well and put in a jar with a lid and put into the fridge for 3-4 hours.

Basically, if You are not afraid of rough grinding mustard seeds, you can leave. But my baby prefers a smoother consistency. So after insisting I put the mustard from the jar in the container and hit her with the blender. By the way, after that she has become more acute.

Then put the mustard back into the jar and closing the lid, put into the fridge for another 3-4 hours.

Here it is, our flavorful mustard. She is more pale than the one we used to see in the store. In principle, this can be corrected by "touch up" her curry.

Goes well with sausages grilled bacon and just with black bread! Enjoy!

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