Over the past few weeks, mustard has become increasingly rare in our supermarkets. All the secrets to making one worthy of the name at home.
We rub our meat with it and use it as a base for our favorite sauces. However, like sunflower oil, mustard is becoming increasingly rare on the shelves. Reason ? The severe droughts that affected Canada in the summer of 2021, the world’s leading exporter and grower of mustard flowers, but also the losses associated with the Russian-led war against Ukraine, the two main producing countries, which cannot compensate them.
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What seeds to choose for your homemade mustard?
Before rushing to the store to pick up mustard seeds, we called the teams at Ile aux épices (an online store for spices, peppers, chilies, teas and dried fruits) to clarify what seeds we’d picked out for homemade. spice The first thing to know is that botanically there are three types of mustard seeds: yellow mustard (or white mustard) of the variety Sinapis alba, black mustard of the variety Brassica nigra, and brown mustard of Brassica Juncea. In general, the varieties most used to make classic mustard are black and brown seeds, while yellow or white seeds are mainly used in the production of mustard powder called English mustard (the most common variety in North America). However, it is quite possible to use any seed for homemade mustard, or even make a mixture of each. And if you want a more traditional mustard, choose black or brown. Everything is a matter of taste.
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Where to buy mustard seeds?
You can find mustard seeds in delicatessens or shops that specialize in spices, such as Île aux épices. Although demand has skyrocketed recently, some traders are still able to stock up.
Homemade mustard recipe
Mustard seeds, cider vinegar, water, salt and a little patience. That’s all you need to make homemade mustard. Celine Legrand, chef at La Gourmandine in Pont-Audemer, Normandy, reveals her recipe.
Two cans for mustard.
Ingredients.
80 g of mustard seeds
20 cl cider vinegar
20 kg of water
15 g of salt
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Steps.
1- Put the mustard seeds, vinegar, water and salt in an airtight jar. Mix well.
2- Let it marinate for 30 days away from light, stirring the contents from time to time. Minimum 15 days for the most impatient.
3- Drain the seeds and save the liquid.
4- Put the seeds in a blender and add liquid until you get the desired texture.
5- Put the mustard in an airtight container in the refrigerator, where, like industrial mustard, it can be stored for a year.
Source: Le Figaro
