What is mustard made of?

Question

I've learned how to make homemane mayonaise now I want to make mustard.

Answer 1

Its main ingredient is mustard seed (as you'd expect). The recipe will differ depending on what type of mustard you want though.

Mustards are made of a basic mixture of dry mustard seeds, vinegar and seasonings. They get their distinct and varying flavours from the added vinegars, wines, sugar, herbs and other seasonings. Some prefer their mustard to be a natural pale yellow or brownish shade, others add turmeric for a vivid yellow mustard.

Here's a recipe for you:

Dry mustard powder
Vinegar, white wine, or water
Horseradish, grated
Salt (optional)

Mix (by degrees, by rubbing together in a mortar) the best Durham flour of mustard, with vinegar, white wine, or cold water, in which scraped horseradish has been boiled; rub it well together for at least ten minutes, till it is perfectly smooth; it will keep in a stone jar closely stopped, for a fortnight [two weeks]; only put as much into the mustard-pot as will be used in a day or two.

Commercially produced mustards contain a lot of salt to keep it from going off. Make sure you store your precious home-made stuff in a sealed container in the fridge! Good luck!

Answer 2

Homeade Mustard

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 8 hours
Yield: 3/4 cup

3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
Pinch ground allspice
3/4 teaspoon salt
1/4 teaspoon white pepper


In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

Answer 3

Mustard seeds, vinegar, salt, water

Answer 4

buy some mustard seeds, grind them into paste, add vineagar or oil or both...