Just make mustard yourself
Mustard is not one of the most important foods for many gourmets. Because with the side dish sausages are refined? but also sauces, soups or dressings get a very expressive character. But really, the mustard can only play off his strengths when he comes home-made and on his own wishes on the table. That's not difficult at all and takes just 15 minutes. Crucial, however, is the selection of ingredients. Even the question of mustard seeds will significantly affect the end product. Changes in the taste and the healing effect can also be made at any time in the finished mustard.
Known in traditional cuisine
Mustard is considered one of nature's most effective remedies. Already in ancient cultures, the fine grains of the mustard plants were ground and the finished porridge was either placed on wounds in order to achieve relief there? or eaten to stimulate the body's defenses. Here it is in particular the essential oils, which are used against flu or coughing fits. In addition, the ingredients stimulate the activity of the organs, provide a healthy feeling of hunger and can bring disinfecting properties. The anti-inflammatory effect is also appreciated throughout the body? Anyone who regularly consumes mustard is thus an important part of their own health. And it is not even difficult to produce the delicate food at home. But which types of mustard are there?
The yellow mustard
In our latitudes the light mustard is much appreciated. It comes in a white, yellow and sometimes slightly brownish color and tastes mild to spicy. The perfect foundation for enriching a meal and creating a tasteful experience. Because the yellow mustard can be provided in the manufacturing process with a variety of spices and herbs. In this way he receives an individual note, which reveals a special character for connoisseurs? or be provided with certain properties to prevent diseases. Still popular is the Bockwurst with bread and mustard. Already this delicacy shows how important the supplement is and that certainly should not be saved on it. However, this should be difficult with the second form of mustard.
The black mustard
In the southern area around the Mediterranean, the black mustard is grown. He needs the Mediterranean climate to form all ingredients in the highest possible concentration. The end product is therefore considered very healthy? but it is also high priced and is therefore not often available. The taste also glides into the sharp. The black mustard will therefore appear more dominant compared to many other foods and can therefore no longer be described as a side dish. In the mouth, his strong character and the fiery creature sometimes only emerge after 20 to 30 seconds? that too is not for everyone. However, the black mustard can therefore be combined well with a strong red wine, bitter chocolate or smoky whiskey.
The recipe for making your own
Well, get hungry? It is also quite easy to make the mustard yourself. Needed:
ingredients
- 50 grams of mustard seeds,
- 30 milliliters of water,
- 30 milliliters of wine vinegar,
- a pinch of salt and about 10 grams of sugar or honey.
preparation
The mustard seeds are crushed with a pestle and mortar and gently mixed with the water? during this process, the sharpness is released. Too much water is therefore mitigating. Then the remaining ingredients are added. Here, depending on the taste, the right moment would have come to add more spices and herbs to your own taste in addition to the basic recipe. In a hermetically sealed glass, the mustard should now be allowed to rest in a cool and dark environment for about a month.
Have fun trying ? and while you're at it, how do you like the mustard?
