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HELP with homemade mustard

Andreas_Asbeck_990379

Hello everyone, greetings for Brazil!

A few weeks ago I started to figured out how to make mustard form the scratch

Trying several different internet recepies, but after several batches, all ends with a WAY TOO bitter taste, or, if not bitter, its too spicy ( I always wait a few days before trying).

Im lost and dont know what to do.

The same happends with warm water

The basic process here is:

1 cup yellow seeds

1 cup water

1 cup vinager ( sometimes apple cider, sometimes white wine vinager )

salt

24h soaking > blending > canning > 3 to 4 days rest > taste > cry a lot

What am I doing wrong ?

Tnks

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Brandon_Byrd_40557

Instead of (or in addition to) your initial soaking period, you can also try blanching them 5-10 times in boiling water (with an icebath chaser). Use a very small pot and a tea strainer, and the workflow can go faster than you might imagine. I remember seeing Grant doing that in some video once, and I've done it many times myself since. I haven't had any problems with bitterness, but maybe you're also unlucky with seeds. In any event, blanching helps strip the bitter and more astringent compounds out.

Brandon_Byrd_40557

Blanching is also a good technique to tame that sulphury bite of raw alliums like onion and garlic. This can work even better if you use a fatty emulsified liquid like milk to blanch in, which is how Thomas Keller apparently likes to treat his raw garlic. He does it multiple times to really deaden that harsh sulfuric note. The fat in the milk helps get out fat-soluble flavor compounds in addition to the water-soluble ones. But if you're just working with onions, doing a quick blanch once for like 15-20 seconds (thickness matters, but you get the idea). This'll take that edge away and let you use them raw on a salad without blowing everyone's face off.

naithaddi

Try brad leone's recipe. I did it several times and it works well. Everytime i used it in one of my dishes, my guests were loving it.

https://m.youtube.com/watch?v=8ktONdU_wXU

Brandon_Byrd_40557

That recipe has some added sugars from the verjus, and sugar can help balance bitterness. I like to add some raw honey to the vinegar sometimes when I make them.

fisher23

This is my recipe https://www.chefsteps.com/activities/whole-grain-mustard