Prepared mustard is an American condiment made with mustard seeds, vinegar, and spices. It’s commonly used on meats, in salad dressings and sauces as well as many other dishes.
Grocery stores carry an array of prepared mustards, from traditional yellow mustard to Champagne, honey and gourmet varieties.
The Seeds
When we think of prepared mustard, we usually envision a yellow paste with an intensely tart taste. But there are various styles to choose from and the seeds used in each one play an integral role in its unique character.
Although mustard plant seeds aren’t usually consumed, they contain an abundance of nutritious substances. These include glucosinolates and isothiocyanates – powerful anticancer agents that also protect against other diseases.
But this plant’s seeds and leaves offer more than just health advantages; they’re believed to ease aches, pains, and inflammation. These spices have been used as a medicinal remedy for centuries now, and science is only recently beginning to uncover their potential advantages.
What’s more, many have discovered that these seeds may help lower blood pressure and promote heart health. Not only that: They’re also packed full of omega-3 fatty acids – healthy fats which support strong cell membranes and reduce inflammation within the body.
Due to this, they can help you reduce weight and lower cholesterol. That is why they’re often added to soups and stews to give them a flavorful kick.
Ground mustard seeds release volatile oils that act like capsaicin, the hot component of chile peppers. Freshly made mustard is particularly potent so you’ll want to let it rest for a bit before serving.
The Process
The flavor, pungent qualities, and medicinal properties of mustard seed can be enhanced through various steps in production. These steps include drying the mustard seed to a starting moisture content, cracking and removing some of its hulls, expelling crude oil from dehulled mustard seeds, and finally producing quality cake or powder from freshly pressed raw mustard seeds.
The amount of oil expulsed depends on the condition of the seed material, desired qualities for the finished product, and any other factors which might influence production outcomes. Dehulling mustard seeds can be expelled using several conventional mechanical presses with temperatures ranging from 45 to 55 degrees Celsius for best results.
By keeping dehulled mustard seed below 55 degrees Celsius during the expulsion of oil, the activity of the myrosinase enzyme can be maintained. This would result in a high-quality mustard cake or powder with enhanced flavor, sustained potency, and improved medicinal effects.
Due to their porous hulls, it may be necessary to dry hulled mustard seeds before proceeding with the processing steps as described above. This could be done using an air dryer to bring down their starting moisture content.
Once the dry mustard seed has dried, it can be ground into a paste and combined with water, wine, or vinegar to create prepared mustard. Other spices, fruit, and liqueurs may also be added to the paste for flavoring purposes.
The Liquids
Prepped mustard is typically made with liquids (like vinegar and water) to create a wet-looking condiment like the kind found in grocery store spice aisles or on your burger. It’s an increasingly popular ingredient in savory dishes, marinades, and spice rubs due to its flavor profile and heat level.
Reactivation occurs when dried mustard seeds or powders are mixed with liquid, releasing their pungent compounds in a process known as “reactivation.” That means your finished product can actually begin to smell and taste spicy before you mix them with water. Your choice of liquid greatly impacts the level of pungency and flavor you experience after mixing the two together.
The liquid used when mixing mustard will determine how quickly it burns when exposed to hot water and/or acid (vinegar, lemon juice). Cold water will not tame the volatile compounds responsible for mustard’s fiery heat; thus, use warm or slightly boiling water for maximum effect.
Vinegar can help the mustard’s natural enzymes break down the isothiocyanates that give it its distinct taste. While this reaction takes more time and produces a less severe burn than using hot water to create mustard, vinegar does have some advantages over hot water-produced mustard.
Generally, the more acidic your liquid, the stronger mustard’s final flavor will be. A splash of vinegar adds a subtle tartness, wine adds spice and beer provides extra bite.
The Other Ingredients
To make prepared mustard, several ingredients must be used in addition to mustard seeds: vinegar, turmeric, garlic powder, flour, salt, and spices like cinnamon, cloves, or allspice.
Ingredients are added to large mixing vats and mixed with premeasured amounts of liquid (usually wine or vinegar) until a paste forms. This paste then goes into cans, labeled as prepared mustard.
Prepped mustard is made with mustard seeds and other flavors like vinegar, turmeric and white wine that help to create its signature paste. You can enjoy it as a spread or incorporate it into dishes for extra flavor and texture.
Mustard is a staple in many restaurants and can be easily found at most grocery stores. It can be used in various recipes, such as sauces for rabbit and warm potato salad, plus vinaigrettes and dressings for salad greens.
Prepared mustard can also be made at home by mixing dry mustard seed with water and other liquids such as vinegar, sugar, and herbs/spices. Depending on the desired taste, this condiment can be made mild, spicy, or tart.
For a milder, sweeter mustard, substitute honey for the sugar in this recipe. Additionally, you can add herbs such as tarragon, rosemary, or chives to the mustard mixture for additional flavor.
The unique flavor of mustard is created by two chemical elements, myronate, and myrasin, released when seeds are crushed. These flavors vary depending on the type of seeds used and how the mustard is prepared.