If you ever tried to buy mustard without any additives, you know already that it's nearly impossible to find any. Here are some of the most common ingredients in mustard products:
- Dijon Originale Mustard from Maille: Water, mustard seeds, vinegar, salt, citric acid, sulphur dioxide.
- Honey Dijon Mustard from Maille: Sugar, water, vinegar, mustard seeds, honey (8%), salt, spices, coloring agent: caramel, acidifier: citric acid, preservative: potassium metabisulfite.
- Colemann's English mustard: Water, Mustard Flour, Sugar, Salt, Wheat Flour, Spice, Citric Acid, Stabiliser (Xanthan Gum).
Not all the additives are necessarily harmful but some may cause allergic reactions, so why not avoid them altogether? That's why I like making my own mustard, ketchup and other ingredients. Many of them are included in my apps and book but some can also be found on my blog.
Making mustard at home is easier than you may think. It takes just a few minutes to prepare and lasts in the fridge for months. For best taste, I'd recommend you leave the mustard in the fridge for at least 10-14 days before you start using it.
Nutritional values (per 1 tbsp, 15 g / 0.5 oz)
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Macronutrient ratio: Calories from carbs (18%), protein (17.1%), fat (64.9%); ~ 0.3 g net carbs per teaspoon
Ingredients (makes ~ 2 cups, 500g / 17.6 oz)
Classic yellow mustard
- same as Classic yellow mustard plus
- 2-5 dashes tabasco
- 1 tsp turmeric
- it is highly recommended you use wine for Dijon mustard (no substitutes)
- same as Classic yellow mustard but
- only ½ cup mustard powder (60g / 2.1 oz)
- ¾ cup mustard seeds, whole (I used a mixture of yellow and brown) (120g / 4.2 oz)
- ¼ cup fresh herbs: tarragon, basil, parsley, oregano, thyme, etc.
- 1-4 tbsp horseradish, grated (depends on how spicy you like it)
Note: The garlic and onion are only used to infuse the wine, so I only counted 25% of the nutritional values for these ingredients. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
Classic yellow & Dijon mustard:
- Peel and roughly chop the onion and garlic and place in a non-reactive saucepan.
What is a non-reactive saucepan? It's a saucepan made of a material that will not react with acidic ingredients. For example, stainless-steel is non-reactive, whereas copper is a reactive material that will esily become worn off if used with acidic ingredients (lemon juice, vinegar, etc.).
- Pour in the white wine, white wine vinegar and water and bring to boil over medium heat. Simmer for just about 5 minutes.
- Cool, strain and discard the solids.
- Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens.
- Add stevia (if used), extra virgin olive oil and season with salt. If you're making Dijon mustard, also add the turmeric and tabasco and blend in well.
- Place in a jar and keep refrigerated for up to 6 months. The mustard will taste best after a few weeks of "ageing".
- Instead of 1 cup of mustard powder, use just half of it.
- In a blender, roughly chop the mustard seeds. Do not over process.
- Follow the same steps as for the yellow / Dijon mustard. Again, you will need to keep the mustard in the fridge for about 2 weeks before it's ready.
You can use freshly chopped herbs or grated horseradish. Simply stir in when the mustard is done. The amount of horseradish depends on how strong you want the mustard to be. I like to use 2-3 tablespoons, which makes it quite spicy but not too hot. Keep in mind the flavour will change as you leave the mustard to age in the fridge and the spiciness will slightly drop.
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