Last Updated on 23/03/2020 by Adina
How to make mustard? A simple recipe for flavorful and hot homemade mustard with oranges.
HOW TO MAKE MUSTARD?
Have you ever consider making homemade mustard? You should! It is delicious and it makes a wonderful homemade present. If you can bear with parting with any of the jars… This orange mustard is pretty addictive!
Making your own mustard must sound like a crazy idea to many, I mean, there are so many kinds of mustard out there, they are good, mostly free of weird stuff, so why bother?
Well, I do like to bother for things like this, experimenting, just wanting to know how things are made and if I can make them better than the standard. And I think I managed in the case of this mustard.
I love the plain mustard that you can buy in the store and always have 3 jars in the fridge: Dijon, medium German mustard and sweet, grainy mustard.
But I was never lucky in finding a flavored mustard that I really liked, they are often too sweet, the particular aroma is too strong and too chemical (and I remember here a particularly bah fig mustard) and even if I like it a little bit, I never like it enough to eat it regularly, so I end up throwing away half of the eventually expired mustard.
So, why not try making my own flavored mustard? I searched and found the recipe on Chefkoch.de (German).
INGREDIENTS FOR ORANGE MUSTARD
- I used two sorts of mustard seeds: yellow and brown.
- They really make this orange mustard hot! And that is probably the best thing about the mustard, except the orange flavor.
- The heat is really there, so be aware about that when making this condiment, this is not your plain, medium mustard. It is really hot, but in a way that I find quite different from the heat of a Dijon mustard for instance.
- It makes me think more of the heat of wasabi, although there is no horseradish involved here. The heat really kicks from behind.
- The coriander seeds add a lot of flavor as well, I would not want to miss them in this homemade mustard recipe.
- Make sure to use organic, untreated oranges, you need the peel of the oranges as well and you don’t want the chemicals in your mustard.
- I used quite a lot of orange peel, so the aroma really comes through, we love that, but you can definitely reduce the amount of peel used if you would like a more delicate orange flavor.
- Fresh ginger, not dried.
- Apple cider vinegar or white wine vinegar, they are both nice and flavorful.
TIPS FOR MAKING ORANGE MUSTARD
- Finely grind the mustard and coriander seeds. I prefer to do that in a food processor, I don’t have the patience to grind so much in a mortar and pestle. But if that is all you have, it will work fine as well, you just need a little more time and strength.
- A coffee grinder can be used as well.
- Wash the oranges very well. Use hot water and dry them properly afterward.
- Zest the oranges and rub the zest with the sugar, to infuse the sugar with the flavor.
- Juice the oranges and reduce the juice by half. Cook it in a pan until reduced, it took me about 20 minutes, but that depends on the heat and the size of the pot.
- Once the orange juice has cooled slightly (about 10-15 minutes), mix all the ingredients together.
- After making the mustard, transfer it to a bowl and leave it uncovered, in the kitchen, overnight. This will affect the oxidation and fermentation process making the mustard more intensive and hotter.
- Transfer to clean, small jars and refrigerate.
HOW LONG DOES THE MUSTARD KEEP?
- After the first night on the counter, always keep the homemade mustard refrigerated.
- Properly stored, it will keep for at least one month.
- However, always check the consistency and smell before serving. If something seems weird, discard it.
- Try not to keep it for too long, after a while the mustard might lose some of its kick.
HOW TO SERVE HOMEMADE MUSTARD?
- The way you would serve regular mustard.
- Have it with sausages, smear it on bread and top with cheese or ham.
- Make canapes to serve guests. You can use small rounds of pumpernickel bread like in the pictures, they are a perfect fit for the homemade orange mustard.
- Use it for salad dressings.
- And I can wait to make some eggs in mustard sauce again and use this mustard.
MORE HOMEMADE GIFTS?
STRAWBERRY FUDGE WITH MARSHMALLOW FLUFF – Pretty and sweet strawberry fudge with marshmallow fluff, a super cute homemade gift.
HOMEMADE RAFFAELLO COCONUT BALLS – Sweet and delicious homemade Raffaello coconut balls with condensed milk and almonds.
HOMEMADE CHOCOLATE BUTTER – Chocolate nut butter or homemade Nutella (almost), this is a decadent yet healthy chocolate spread.
HOMEMADE CHEESE CRACKERS – Very cheesy, shortcrust homemade cheese crackers sprinkled with caraway seeds or salt or even sesame seeds.
PINEAPPLE CANDY – How to make crystallized pineapple or candied pineapple, this recipe makes a nice and inexpensive homemade gift.
PIN IT FOR LATER!
- Place the mustard and coriander seeds in a food processor and grind them finely. Alternatively, you can do this in a coffee grinder or using a mortar and pestle.
- Wash the oranges with hot water, dry them well and grate the zest. Place it in a small bowl, add the sugar and rub everything together with the fingers until well mixed.
- Halve and juice the oranges. Pour the juice in a small pan, bring to a boil and let cook until reduced to 100 ml/ slightly less than ½ cup. It took me about 20 minutes to achieve that, but it depends very much on the size of the pan, so keep checking.
- Let the juice cool slightly, sieve over the ground mustard.
- Add the orange zest-sugar mixture, grated ginger, salt, and vinegar and mix everything very well together.
- Transfer the mixture to a clean bowl and leave uncovered, in the kitchen, overnight. Transfer to clean, small jars and refrigerate.
Nutrition Information:Yield: 3 Serving Size: 1 small jar
Amount Per Serving: Calories: 539Total Fat: 25gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 2834mgCarbohydrates: 65gFiber: 13gSugar: 42gProtein: 19g
Nutrition information isn’t always accurate.