Mustard is a popular condiment that comes in many varieties. Creamy mustard is a smooth style of mustard that has a rich, thick texture. But what exactly goes into making creamy mustard? Let’s take a closer look at the key ingredients.
Key Ingredients
There are three main ingredients that go into making creamy mustard:
Mustard Seeds
The base of any mustard is ground mustard seeds. There are three main types of mustard seeds used:
- Yellow mustard seeds – These create a milder flavor
- Brown mustard seeds – These have a tangy, spicy kick
- Black mustard seeds – Also spicy and pungent
Creamy mustard tends to use yellow mustard seeds to create a smoother, mellower flavor profile. The seeds are soaked in liquid to soften them, then ground into a fine powder.
Vinegar
Vinegar is the liquid used to soak and soften the mustard seeds. White vinegar or cider vinegar is commonly used. The vinegar adds tartness and helps preserve the mustard.
Other Liquids
In addition to vinegar, other liquids like wine, beer, fruit juice, or even water can be used. Liquids thin out the mustard mixture and create the smooth, creamy texture.
Extra Ingredients
While mustard seeds, vinegar, and liquid make up the base, creamy mustard often contains extra ingredients to enhance the flavor:
- Honey – For sweetness
- Sugar – Also contributes sweetness
- Spices – Such as turmeric, paprika, garlic
- Horseradish – Adds zing
- Vegetable or olive oil – For richness
Adding honey and sugar helps balance out the sharpness of the mustard. Spices complement the mustard flavor. Oil makes the texture luxuriously smooth and creamy.
The Creamy Mustard Making Process
Now that we know the main ingredients, let’s look at how creamy mustard is actually crafted:
- The mustard seeds are measured out and soaked in the vinegar or other liquids overnight. This hydrates and softens the seeds.
- The next day, the seeds are ground together with the liquid in a stone mill or food processor. This creates a paste.
- The paste is mixed with the extra flavorings like honey, spices, horseradish, etc. according to the recipe.
- The mustard mixture then sits for 1-3 days to allow the flavors to fully meld and develop.
- Finally, the mustard is packaged into jars or squeezable tubes.
The slow hydrating and grinding process is what makes the end result ultrasmooth in texture. The time for the flavors to mingle also allows for a well-balanced, nuanced taste.
Types of Creamy Mustard
Within the realm of creamy mustards, there are many delicious varieties to discover:
Dijon Mustard
Named after the city of Dijon in France, this style uses white wine or vinegar flavored with salt and spices. It has a smooth, velvety texture.
Honey Mustard
As the name suggests, this mustard contains honey for sweetness to balance the spicy edge. Popular for dipping chicken fingers and pretzels.
Beer Mustard
Uses beer instead of vinegar to soak the seeds. This imparts a unique malty flavor. Great with sausages and hot dogs.
Whole Grain Mustard
Contains cracked or coarsely ground seeds for texture. Adds a pleasant crunch and pop of mustard flavor.
Fruit Mustards
Often flavored with purees or jams of apricots, raspberries, blueberries, or other fruits. Nice fruity tang.
| Type | Key Flavors | Uses |
|---|---|---|
| Dijon | Wine, salt, spices | Sandwiches, vinaigrettes |
| Honey | Honey | Chicken, pretzels |
| Beer | Malty from beer | Sausages, hot dogs |
| Whole Grain | Crunchy texture | Hearty sandwiches |
| Fruit | Fruity flavors | Pork, salad dressing |
This table summarizes some of the most popular creamy mustard varieties and their distinguishing characteristics.
Buying and Storing Creamy Mustard
When shopping for creamy mustard, check that the mustard has an even consistency without separation of the liquids. It should not be overly runny or watery.
Also take note of the expiration date and choose mustard with the furthest date for maximum freshness. Unopened mustard can be stored in the refrigerator for 6-12 months past the printed date.
Once opened, creamy mustard will keep for 3-6 months in the fridge. If the mustard starts to separate, stir it well before using. Discard any mustard that smells unpleasant or moldy.
For optimal flavor, use mustard within a couple months of opening. To prevent drying out, store mustard tightly sealed.
How to Make Homemade Creamy Mustard
It’s possible to craft your own creamy mustard at home with these simple steps:
Ingredients:
- 1/2 cup yellow mustard seeds
- 1/2 cup water
- 1/4 cup vinegar
- 1/4 cup beer or additional water
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp garlic powder
Instructions:
- Soak mustard seeds in the liquids overnight.
- Transfer to food processor and blend until smooth, about 2 minutes.
- Add remaining ingredients and pulse briefly to combine.
- Transfer to jars and refrigerate for 48 hours before using.
Adjust honey, salt, and spices to taste. The homemade mustard will keep for 1 month refrigerated.
Making your own allows you to control the ingredients and customize the flavor. It’s an easy DIY project!
Conclusion
Creamy mustard is made by grinding a base of mustard seeds and liquid into a smooth paste. Vinegar is commonly used to soak the seeds, along with additions like honey, spices, beer, or fruit that impart extra flavor.
The key to the velvety texture is slowly hydrating the seeds and blending until perfectly smooth. Allowing time for the flavors to develop also enhances the overall taste.
Popular creamy mustard varieties include Dijon, honey, beer, whole grain, and fruit mustards. Each has its own distinctive profile but all share a rich, creamy consistency.
With simple ingredients, making your own creamy mustard at home is an easy and rewarding endeavor. Just be sure to store both homemade and store-bought mustard properly in the fridge to retain the optimal texture and flavor.