Mustard is a very old cultivated plants and is even mentioned in the Bible. The Romans brought it to our regions, after which it became a popular herb in monastery gardens. Dijon mustard, the most famous and refined, is prepared from capers and anchovies with tarragon vinegar. In 1382, Philip the Bold, Duke of Burgundy, donated its coat of arms to this city as a thank you for its fine product. Absolutely hilarious fun facts, but how do I make my own mustard?

Recipe from the late 14th century

Is it good for cooking?

In the Late Middle Ages, mustard was eaten during meals because it was thought to have properties that aided digestion. So there was no point in eating mustard after the meal. In English, we have a similar saying. As meat increasingly became part of the English menu, this saying changed over time to “after meat, the mustard”.


The Kingdom of Heaven is like a grain of mustard seed, which a man took, and sowed in his field; which indeed is smaller than all seeds but when it is grown, it is greater than the herbs and becomes a tree, so that the birds of the air come and lodge in its branches.

Gospel of Matthew

The oils contained in mustard stimulate the salivary glands and the production of gastric juice. As a result, our digestion of food is better. This applies especially to fatty foods. Do not use too much, or you will have to go to the toilet often as it also laxifies.

Mustard loses its sharpness quickly when heated. After having been kept in a normal kitchen cupboard for three months, even medium-sharp mustard loses its sharpness. So mustard belongs in the fridge.

When cooking meat, roulades, or oven dishes, it is best to choose sharp mustard exactly because the mustard will lose its sharpness in the heat.

Also, a spoonful of mustard powder in warm water will make you vomit immediately. An old emetic, perhaps an effective remedy for poisoning.

How much mustard do you have in your fridge? I use these for salad dressing, mayonnaise, meats, vegetables, and soup. test EN

 

DIY orange-mustard sauce

Homemade mustard really is much, much tastier than mustard from a factory. And you can experiment with your own taste preferences. Garlic, nuts, herbs, wine, beer, honey, orange, etc. add a delicious touch to your mustard. And you can use that mustard as the basis for your own haute cuisine!

What you need for your own orange-mustard sauce:

  • 4 tablespoons of your own mustard.
  • 200 ml white (wine) vinegar
  • 100 ml water
  • 5 tablespoons orange marmalade
  • 1 grated orange
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons peppercorns
  • 1 teaspoon salt
  • 3 tablespoons of a good eg VSOP cognac
  • 4 tablespoons olive oil

Now, to prepare it we suggest using a special mustard jar. This one even comes as a complete set so you can start making your own mustard! So, after you have made your own mustard, you can use the jar to mix everything for your sauce- except the olive oil and the cognac. Leave it in the jar, slightly covered, overnight. The next day, add the cognac and the olive oil, stir everything together again and you have your own magnificent mustard. The taste of the orange and the lemon will give a fresh taste to this mustard. Your own magnificently made-at-home mustard will even look and taste better if you keep it in a small stone jar, in the fridge. Use it on salads, a nice tapas of olives and mozzarella…mouthwatering!!

Rotpot_Mosterd_maak_je_eigen_mosterd

Rotpot

 

Is mustard fermented?

Mustard is the product of various processes, both biochemical, enzymatic, and fermentation. Depending on the method of production, the emphasis is more on one or the other. The recipe for the Mustard RotPot is designed to stimulate the activity of yeasts, enzymes, and lactobacilli as much as possible.

RotPot is developed in Rotterdam and is made in a nearby sheltered workshop. The components are carefully selected, food-safe and endlessly reusable. The herbs and spices are purchased from certified organic suppliers whenever possible.

Contents of this mustard starter pack

  • 1 Mustard mix ‘Mild Herbs’ (sea salt, mustard seed, ground turmeric, ground fennel seed)
  • 1 Glass jar (approx. 1 litre) with mustard seeds
  • 2 lids
  • 1 Water trap
  • 1 Ferment

You can reuse the RotPot endlessly and make your own mustard from now on, with mustard seeds of your choice.

 

Why not grow your own mustard seeds?