Mustard
Mustard is in great demand in German cuisine: for sausages, marinades or toppings. The variety of varieties and the taste is very diverse. The mustard classics are eaten with sausages such as Wiener, Frankfurter or Bockwurst. Likewise with bratwurst, boulettes or meatballs. Or simply to season the bread topping.
A particular speciality comes from southern Germany, the sweet Bavarian mustard. A Weißwurst meal without this speciality is hardly imaginable. This kitchen seasoning is also indispensable for cooking: for example, classic for beef roulades or as marinades for grilled meat.
Already the Romans collected the mustard plant to produce mustard from it. There are white and black mustard seeds. Both have a spicy-greasy taste and contain about 30% oil. The white mustard seeds are yellow and mild, the black ones hot and dark.
Ground, both types are usually used mixed. The classic variations are delicacy, medium hot and hot mustard. The basis for the production is always the same, but the variations are hardly manageable.
TIP
Creative weekend: Try out, test and cook mustard to taste yourself. And then: bottle as a gift for friends.
Ingredients & Shopping list
- 15 g black mustard seeds (for spiciness)
- 35 g yellow mustard seeds
- 40 ml water
- 30 ml white wine vinegar (5%)
- 10 g sugar
- 5 g salt
Preparation
- Grind mustard seeds very finely in a mortar or coffee/spice grinder. Grind dry spices to taste here at the same time.
- Now mix the mustard flour with the remaining ingredients in a blender for at least 5 minutes. Here also add all the wet ingredients to your own mixture such as onions.
- Pour mixture into jars and let sit for 3 to 4 days before eating.
Tips & Hints
Regional mustards
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- Engler, Elisabeth (Author)
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