What are the ingredients of mustard?!
Answers: How would I make my own?
Prepared mustards are made from powdered mustard seeds combined with a variety of ingredients including vinegar, water, wine, beer and sugar, as well as other spices.
There are three types of mustard seeds: white, brown and black. The flavor of white mustard seeds is bitter, while brown and black mustard seeds are piquant and spicier. The yellow mustard found in America is made with white mustard seeds. The yellow color actually comes from the spice turmeric.
Most European and Asian mustards are made with brown mustard seeds and can range from the mellow Dijon style mustards of the French to the hot spicy Chinese mustards. These are blended into textures from smooth to coarse. The recipes on this Web site are specific as to the type of mustard used.
Mustards do vary in the amount of fat and salt that they have. The info below is from one of my favorite Dijon style mustards.
1 tsp. mustard = 10 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 1g carbohydrates, 65mg sodium, 0mg cholesterol
Old Fashioned Mustard
1/2 cup White vinegar
1/2 cup Dry mustard
1/4 cup Water
3/4 cup Brown sugar
2 Eggs beaten
In saucepan mix vinegar and mustard. Stir in remaining ingredients and bring to a slow boil over low heat, stirring constantly. Cook and stir until thickened, about 10 minutes. Store in refrigerator.
Spicy German Mustard
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INGREDIENTS:
* 1/4 cup yellow mustard seed
* 2 Tbsp. black or brown mustard seed, heaping
* 1/4 cup dry mustard powder
* 1/2 cup water
* 1 1/2 cups cider vinegar
* 1 small onion chopped
* 2 Tbsp. firmly packed brown sugar
* 1 tsp. salt
* 2 garlic gloves, minced or pressed
* 1/2 tsp. ground cinnamon
* 1/4 tsp. ground allspice
* 1/4 tsp. dried tarragon leaves
* 1/8 tsp. turmeric
PREPARATION:
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes.
Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
Makes about 1 1/2 -2 cups.