Proper raw mustard recipe

[raweater]

I've been making my own raw mustard for a few years but never saved the recipe so I kept ruining it. I had one posted here that was wrong which I just updated in case someone finds it.

The proportions are crucial because if it's too thick it's going to cook and if it cooks it can't ferment and the recipe is ruined. If it doesn't ferment it will never turn to the real mustard taste and is going to taste like hot mustard forever.

This is the real world tested and confirmed recipe I've done after ruining a batch just before (which I hope to have saved by letting it cool and adding a bit of raw mustard to it to bring it back to life).

2 1/2 cups raw apple cider vinegar
1 cup mustard seeds
1 tsp Himalayan salt

Blend in a high speed blender (a regular blender will not work) on maximum speed for 50 seconds. It will be a bit liquid but will thicken with time. Pour it into a container soon while it's still pourable.

Leave it in a glass jar at room temperature for at least a month to ferment and develop the classic mustard taste (if you taste it before a month it will taste like hot mustard).

You can then keep it at room temperature, I never refrigerate it. The high acidity of the vinegar preserves it.

[DebB]

Oooh, I'd like to give this a try raweater.

Question - can this be cut in half and still blend okay?

Thanks for sharing. I never tried making my own mustard before. *Ü*

[raweater]

Yes it should work if you cut it in half. I normally make large batches especially since it takes at least a month before it's ready.

[DebB]

That's good to know - thanks! I don't use a lot of mustard, so I was thinking a half recipe. But who knows?! *Ü*

[raweater]

I think it keeps for ever, in fact I made nearly 2 liters of it yesterday, some for me as I'm nearly out of my last batch I made several months ago and some to give as gifts for xmas.

[JCB44]

do you need to cover it while it ferments

[raweater]

I just put it in a closed glass or mason jar. I'm not sure it's really fermenting as it doesn't create gases, but something happens for sure as the taste completely changes.

[streetsurfer]

Thank you sir, for the recipe!

Have you ever added honey?

[raweater]

I never tried with honey but see no reason why it wouldn't work although I can't guarantee it will be shelf stable with honey so you may want to mix in the honey after the "fermentation".

I've noticed some mixes of shelf stable ingredients turn unstable and mold even though each ingredient separately is shelf stable.

[Mary Kay]

Hmmm. Learn something new every day!!

Thanks!

Mary Kay

[Pimpinella]

Hi raweater, you wrote:


Blend in a high speed blender (a regular blender will not work)...

Will a 'KitchenAid Ultra Power' be fast enough? :confused: I hope...

Thanks in advance for your answer! :)

[raweater]

The kitchenaid is 33% the power of a high speed blender, it will not work.

What you could try it grinding the mustard seeds very finely in a coffee grinder, then mix them by hand with vinegar until you get a consistency that's a bit more liquid than you want as it will thicken after 15-30 minutes.

Do not rely on the quantities/ratio for the high speed blender recipe as they will likely be different.

[Pimpinella]

Thanks for your answer! I don't have a coffee grinder, just this:

http://www.unold.de/produkte/esge-zauberstab/modelle/detail/m-160-g-gourmet-90610/

Could this also be used?

I wonder how they made raw mustard before high speed blender existed...

[raweater]

You could always try in a regular blender but the mustard will be gritty, the ratio of seeds to vinegar will also be very different so you'll have to experiment.

That thing you posted likely will work iof you use the small container attachment. You could also try griding the seeds dry in the blender.

In either case you likely won't get a silky smooth mustard like you can get from a high speed blender.

I'm not sure raw mustard did exist before, but I did one have mustard that was stoneground, but still don't know if it was raw, stone grinders can heat enough to cook.

[TaupeRawMan]

Hey Raweater -

I like to soak the mustard seeds before pulverizing. Did you try that?

[raweater]

I didn't try, but you would likely have to reduce the acv in the recipe.

Why do you want to soak them before blending?

[TaupeRawMan]

I didn't try, but you would likely have to reduce the acv in the recipe.

Why do you want to soak them before blending?

I soak all nuts and seeds to begin the germinating process....

[Pimpinella]

I soak all nuts and seeds to begin the germinating process....

Soaking removes Canavanine/Methylxanthine and the like.

[SaidBlacksmith]

Soaking removes Canavanine/Methylxanthine and the like.

I'm really new to all this, would you explain what these are and if that's a good thing or a bad thing that they're being removed? A simple Google search didn't yield much information to these in reference to a raw diet.

[raweater]

Would the mustard still be shelf stable if the seeds were soaked first? I leave mine in glass jars for many months at room temperature, I'm not sure if that would be safe with soaked seeds.

[Pimpinella]

... would you explain what these are and if that's a good thing or a bad thing that they're being removed?

Natural toxins protect the seeds. It's a good thing to remove them by soaking/germinating.

[Pimpinella]

Would the mustard still be shelf stable if the seeds were soaked first? I leave mine in glass jars for many months at room temperature, I'm not sure if that would be safe with soaked seeds.

The lots of vinegar (= preservative) and the fermentation make the mustard shelf stable.

[Himanot]

This sounds sooooo good. I'm going to have to try this recipe soon.

[SaidBlacksmith]

Excellent! I can't live without my mustard!! Do I need to buy special raw seeds or are the seeds I bought at Whole Foods ok?

[raweater]

I normally use the yellow mustard seeds sold for sprouting, but I have also used regular ones from the grocery store. I think as long as the apple cider vinegar is raw it will be ok.

Remember to not let the mustard heat up while blending (but my new proprotions in the recipe above should prevent that), if it heats above 118 degrees, the mustard will remain hot mustard forever, it needs to be raw to ferment into that classic mustard taste.

By the way does anyone have suggestions for using mustard in raw recipes? Ironically I always eat my raw mustard with cooked foods (but keep the mustard raw, I never heat it).

[Mary Kay]

Here's a recipe for what I call Raw Mustard Burgers. They're made without nuts or seeds, but you could assimilate the ingredients to include nuts or seeds if you wanted. They're pretty mustardy, so I'll bet you'll like'em.

I made this for a raw potluck - put them on a tomato half with sweet raw caramelized onions, and a mayo- like sauce and they were a HUGE hit:


Seedless Nut-Free Raw All-Veggie Patty
For anyone looking for a lighter raw veggie burger, this one has only veggies and some olive oil. Perfect for those with nut allergies or those who can't handle heavy raw items with nuts and seeds.

Makes 4 small patties

2 cups Carrot Pulp
1/4 Red Onion
1/4 Red Bell Pepper
2 stalks Celery, chopped
1 clove Garlic
3 tbsp Olive Oil
2 tbsp Nama Shoyu
2 Dates, pitted
1 clove Garlic
1 tsp ground Mustard
1/2 tsp Dill Weed
juice of 1/2 Lemon

Chop dates into small pieces to make easier to chop in food processor.
Add all ingredients to food processor and process until smooth.
Form into patties and place on teflex sheet in dehydrator.
Flip at 4 hour intervals until reaching desired texture (roughly 12 to 16 hours).
Eat immediately or refrigerate until ready to use. Reheat in dehydrator if desired.
Posted by Chris Baker at 7/02/2007 07:38:00 PM

Mary Kay

[KaleMama]

Here's a recipe for what I call Raw Mustard Burgers. They're made without nuts or seeds, but you could assimilate the ingredients to include nuts or seeds if you wanted too. They're pretty mustardy, so I'll bet you'll like'em.

I made this for a raw potluck - put them on a tomato half with sweet raw caramelized onions, and a mayo- like sauce and they were a HUGE hit:


Seedless Nut-Free Raw All-Veggie Patty
For anyone looking for a lighter raw veggie burger, this one has only veggies and some olive oil. Perfect for those with nut allergies or those who can't handle heavy raw items with nuts and seeds.

Makes 4 small patties

2 cups Carrot Pulp
1/4 Red Onion
1/4 Red Bell Pepper
2 stalks Celery, chopped
1 clove Garlic
3 tbsp Olive Oil
2 tbsp Nama Shoyu
2 Dates, pitted
1 clove Garlic
1 tsp ground Mustard
1/2 tsp Dill Weed
juice of 1/2 Lemon

Chop dates into small pieces to make easier to chop in food processor.
Add all ingredients to food processor and process until smooth.
Form into patties and place on teflex sheet in dehydrator.
Flip at 4 hour intervals until reaching desired texture (roughly 12 to 16 hours).
Eat immediately or refrigerate until ready to use. Reheat in dehydrator if desired.
Posted by Chris Baker at 7/02/2007 07:38:00 PM

Mary Kay

:eek: This sounds amazing! Thank you! Thank you! I've been missing mustard. Been having mustard greens in my juices but it is not the same. hehehe

Can't wait to try this recipe! :wuv

[somelikeitraw]

You can then keep it at room temperature, I never refrigerate it. The high acidity of the vinegar preserves it.

Does your weather ever get super hot? In the summer we get pretty toasty and most things just don't survive at room temperature then.

Thank you so much for posting this recipe!

[RawSar]

MMmmmm thanks for posting!!! I get mad cravings for mustard, can't wait to make some!!!

[scyn]

Well I ended up using a mix of yellow and black mustard seeds, and added half a tsp of honey. Also used less vinegar (2 cups) which led to quite a thick mixture, and as a result, a bit too much heating up while blending. So next time I do this I'll definitely use the extra half cup of vinegar.

http://img153.imageshack.us/img153/7267/mixedy.jpg
http://img691.imageshack.us/img691/5775/smoothl.jpg

It's always tempting to smell whatever has just been blended - but try to delay your curiosity with this one. The inside of my nose feels pickled from smelling it too quickly. It looks and smells just like wholegrain mustard should - I can't wait to try it in a few weeks. It did taste quite sharp, but that's just from the heat.

Thanks for the recipe.

[raweater]

That's why I had to retest the recipe several times, as I said the porportions are critical, using less vinegar will cause the mustard to heat and if it got above 118 degrees it will be permanently "jammed" as it is and will not turn to a classic mustard taste (I've made that mistake before). It is normal that it seems like there is too much vinegar, once blended in a high speed blender (only a Blendtec or Vitamix will work) and then allowed to rest a few minutes it will get very thick like regular mustard.

Did you use a Blendtec or Vitamix? From the photo it seems very grainy, is that because you ended it sooner because it was heating or because you used a regular blender? When I make mine it comes out silky smooth.

If it did heat while blending you may want to make another small batch but this time with more vinegar to make a very liquid version (maybe 1/3 cup of vinegar and 2 tbsp of mustard), blend that by itself, and then add the mustard you already did and blend both together making very sure it never heats, that way you will be adding raw mustard to the one that may have been cooked while blending which will bring it back to life and allow it to get the classic mustard taste.

[scyn]

Did you use a Blendtec or Vitamix? From the photo it seems very grainy, is that because you ended it sooner because it was heating or because you used a regular blender? When I make mine it comes out silky smooth.
Vitamix. But possibly the thickness of the mixture didn't let it turn through the blades sufficiently. I've always preferred wholegrain mustard like it is now, so I'll give it a go when its ready to eat. Even now it tastes quite alright.

I will try make it smooth next time, maybe even soak the seeds in the vinegar for a few hours beforehand to soften them.

[raweater]

It doesn't have to be smooth if you prefer it grainy (though I'm not sure it will get the proper thickness, it may be best to make it smooth, then add seeds and maybe a bit more vinegar and blend just to mix), what's important is that it doesn't heat, when I made a batch that heated in the blender it stayed hot forever as it was no longer raw and alive for the enzymes to do their work (or whatever is happening in there that changes the taste).

[scyn]

I couldn't wait. I'm eating it now with a quinoa salad and its really good. Quite strong - but nice flavor. I'll leave the other jar to sit for a few more weeks before opening it.