I've tried two somewhat improvised recipes for mustard, and so far they've both seemed pretty lacking. I did small batches to prevent waste.
#1 was:
- 1 tbsp water
- 1 tsp white wine
- 1 tbsp cracked brown mustard seed
- 1 tbsp mustard powder
- (wait 10 minutes for heat reaction)
- 1 tbsp white vinegar
- 1 tsp grated horseradish
- salt
#2 was:
- 2 tsp water
- 2 tsp white wine
- 1 tbsp cracked brown mustard seed
- 4 tsp mustard powder
- (wait 5 minutes for heat reaction)
- 1 tsp cider vinegar
- 1.5 tsp grated horseradish
- salt
Both times, after about 6-12 hours in the fridge, they tasted like almost nothing. I got a bit of the horseradish heat, but very little of anything else. It was plenty thick, so it's not like a too high liquid / mustard ratio.
I really just wanted to check here, but I have a strong suspicion that 12 hours is not long enough to wait to judge the true flavor. I've heard that it can take a few days for it to be good, but I've never read anything about what's bad about it right away (too hot, bitter, etc). Is that my only problem here or does my recipe need further tweaking?
Best Answer
When you make an acidic mustard paste it can take a long time before you get the pungency of mustard, but the benefit is it will last longer in the fridge.
If you used just cold water and not wine or vinegar, it will get mustardy more quickly, but the product will also have a shorter shelf life.