I finally got to verify the original recipe from the recent Yellow Mustard post. So why was this necessary? Well to be honest, sometime I just go into the kitchen and start messing around. If I have a great result, I try to document it with some notes. But I’m never sure if I forgot something important. So if I really like the recipe, I write it down and try to follow it to see if it works. I have a really hard time with this. I’ll show you what I mean: here is the original recipe:
Yellow Mustard Original Recipe
- 142g yellow mustard seed
- 540g water
- 71g ground yellow mustard
- 12g salt
- 1 teaspoon garlic powder
- 1 teaspoon Turmeric powder
- 180g cider vinegar
And here is the recipe that I verified:
Yellow Mustard Recipe #2
- 142g yellow mustard seed
- 500g hot tap water (129 degrees F)
- 71g ground yellow mustard
- 12g slat
- 1 t garlic powder (3.5 grams)
- 1 t turmeric power (3 grams)
- 180g cider vinegar
- 200g water
You can see I still made some changes. And I also added some precision by weighing some ingredients. I changed the initial quantity of water because I was not 100% certain that I had used 540g the first time and the measuring device I was using had a maximum capacity of 500 grams. I also had decided that the mustard had gotten too thick over time, so I was going to add more water at the end to try to get a better consistency. I also found that adding more water let me puree the mixture at the highest speed in my blender which led to a smoother overall consistency.
Directions:
In the vita-mix blender: Soak the mustard seed in 500g hot tap water (mine was 129 degrees F) for an hour. Add the ground mustard, salt, garlic powder and turmeric and blend at the highest speed that keeps the mixture moving for 3 minutes. Allow the mixture to hydrate for 20 minutes. Then add the cider vinegar and the rest of the water and blend again for 3-4 minutes. The mixture will initially taste very bitter, but will taste better the next day.
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