COMPLETE GUIDE TO MAKING MUSTARD SAUCE … RIGHT FROM THE START
This entry is out of what we are used to doing. Today we have lost our minds a bit and we are going to teach you how to make mustard sauce … from the beginning! What does it mean? Well, we are going to learn how to grow mustard, how to harvest it and from there to make mustard sauce. All homemade and from the beginning. Shall we start?
Well, first of all, go to the supermarket and buy mustard seeds… No! If we have said that it is homemade, it is homemade. We are going to cultivate the plant first and then prepare the mustard sauce.
Mustard ( Synapsis alba), known as common or black mustard, is native to the Mediterranean area. It is a simple crop, and we can even find this plant on roadsides or growing between stones in a wild way.
CLIMATE AND SOIL IN MUSTARD CULTIVATION
Mustard adapts to any type of climate , although it prefers cold ones. It needs good lighting but it does not matter the type of sun exposure (direct or shaded). The Mediterranean region is characterized by being a dry climate, and therefore the plant adapts to these conditions. Dry and cool environment.
Due to the characteristics of its roots (highly branched system), it easily reaches the nutrients . A moist and soft soil, with a basic or alkaline pH, is ideal for its cultivation. In addition, you can increase the humidity of the soil with the contribution of compost .
Our interest in growing mustard is to collect its seeds, so we will have to sow them in spring, when we move away from the cold days. These take little time to germinate, around 2 weeks we will see the seedling develop. Of course, we will do it in indoor conditions, with a good temperature of 18-20º C).
TIME TO WATER AND FERTILIZE THE MUSTARD
There is no other task than to water periodically, keeping the soil always moist, but without causing puddles or accumulated water around the plant.
As for the fertilizer , it is enough with the initial dose of organic matter, which we will have before planting the mustard in the final field (which of course, can also be a pot).
NOW WE ONLY HAVE TO COLLECT THE SEEDS TO MAKE OUR MUSTARD SAUCE
The seeds are collected by cutting the stems of the plant or by pulling the entire plant. It is usually in the month of September, before the pods dry completely. The procedure after performing this task consists of letting it dry completely in a cool, dry and dark place, killing it with the seeds. Once we have the dried mustard seeds, it is of course time to make our mustard sauce .
HOW TO MAKE HOMEMADE MUSTARD SAUCE
The basic ingredient to make mustard sauce is, of course, mustard grains . We already have that and we have taught you to cultivate it. The process to make the sauce is very simple and above all rewarding, we start from the basis that at all times we have been involved in the creation of mustard, that is, there will be no more homemade and natural mustard sauce than this one.
To make it we need the following ingredients:
- Mustard seeds (between 60 and 100 grams).
- 120 ml of wine vinegar
- Lemon juice
- The seeds, already dry and available for cooking, are soaked with the 120 ml of wine overnight so that they rehydrate and better leave them in the refrigerator.
- The next day we put the mixture with the vinegar and the hydrated seeds through the mortar until a kind of sauce remains.
- To thicken the mixture, we simmer it and add a little salt. If you see that the mustard sauce is too thick, add the vinegar little by little.
- Once the desired mustard sauce texture is obtained, remove it from the heat and let it cool, add a little lemon juice and mix well. Taste the sauce to see if it’s lacking in salt or lemon juice and add to taste.