Why Homemade Mustard Doesn't Taste Like Store-Bought - Tasting Table (2024)

FAQs

Why Homemade Mustard Doesn't Taste Like Store-Bought - Tasting Table? ›

Factors like seed varietal, spice blend, temperature, and soaking liquid all play a big part in the mustard's final flavors (per Serious Eats).

To reduce bitterness, try adding honey or maple syrup, using less mustard seed, or soaking the seeds in water or vinegar before blending.

The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The basic taste and "heat" of the mustard are determined largely by seed type, preparation, and ingredients.

Add sweetness to your dish. Honey or maple syrup are great choices for counterbalancing mustard, but even just a spoonful of sugar will help.

When you mix mustard seeds with water, a chemical reaction occurs that produces that incredibly sharp, incredibly spicy taste you find in most Chinese hot mustards. You can keep the heat level down by adding a bit of vinegar.

It is observed that the bitterness in full fat mustard powder gradually increases on storage. This may probably be due to the active myrosinase, leading to slow hydrolysis of the glucosinolates in the material, which in turn releases more of the bitter components.

Put the jars in the back of your fridge and forget about them for a few weeks; the mustard needs this time to mellow and mature.

Add Vinaigrette, Emphasis on "Vinegar"

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.

Mustard seeds must be ground to a powder and mixed with water to bring out the heat, . It then takes a bit of time for heat to come through before reducing again. Unless you add an acid such as vinegar or lemon juice, which stabilises the heat. Heating the mustard also removes its pungency, leaving a milder flavour.

Mustard. No matter the kind of mustard (Dijon, yellow, or whole grain), best practice is to store it in fridge. Refrigerated mustard will last up to a year after opening in the fridge, according to the USDA. Now dried mustard powder is another story—it can be stored in the pantry with all your other spices.

How can I thicken my homemade mustard? ›

Add flour or cornstarch: Mix a small amount of flour or cornstarch with water until it forms a paste. Add the paste to the mustard and stir well. The mustard will thicken as it cooks. Heat the mustard: Place the mustard in a small saucepan and heat it over low heat.

For a simple homemade mustard, start with 1 cup mustard powder and add 3 ounces water and 3 ounces vinegar. Mix well and salt to taste. Let stand 10 minutes for mustard to activate then add desired seasonings to make your own custom flavors.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

The key to taming the inherent bite of mustard greens is actually quite simple: Use a combination of heat, fat, salt, and acid. When these elements work in tandem, they mellow the greens and result in something truly tasty. Heat: Heat mellows the greens' pungent flavor.