Do you ever wonder what the mustard sauce that we consume regularly is made of? let’s find out. Mustard sauce is sold to us in bottles that can be squeezed open, and it is offered in several different flavors. However, mustard in its most basic form is sharp and peppery. It is a delightful experience to put the sauce on the bread and drizzle it over hotdogs, as well as to pour it over corned beef and drizzle it over hotdogs. What, exactly, does the mustard consist of? There are only two components needed to make the most fundamental mustard sauce. Vinegar and mustard seeds are used. Seriously. But you should be aware that mustard sauce is not always yellow, especially if you are trying to recreate the stuff you purchase from the grocery store. 
What gives the yellow color to the mustard sauce? There is a wide range of hues available for mustard seeds. If you use mustard seeds that are brown, crimson, or black, the resulting sauce will not have the same color as the mustard that comes out of the squeeze-top plastic bottles that are sold in grocery stores. But even if you use yellow mustard seeds, the color of the sauce won't be nearly as vibrant as the mustard sauce that you buy from the store. The sauce gets its beautiful and vibrant color from the use of turmeric. What are the steps involved in making mustard sauce from scratch? Mustard seeds are available for purchase at many food stores. Not an excessive amount There will be approximately three and a half cups of sauce produced from one hundred grams of mustard seeds. To begin, soften the mustard seeds by soaking them in water for a while. I combined equal parts of water and white vinegar in my recipe. They can be suitably softened after being soaked for an hour or two. 
Because the seeds will expand, a ratio of 1:3 should be used. Seeds equal one part, and liquid equals three parts. After they have been soaked, the seeds and the liquid should be blended. Continue to process until the mixture reaches the desired consistency. If the motor of the blender is having trouble keeping up, you may help it out by adding more water to the seeds and blending them. It is perfectly normal for the mixture to look watery at this stage. The consistency of the sauce will change as it thickens. How much time is required for the processing? That is something that is determined by the strength of your blender. It took me two to three cycles of thirty seconds for mine. After two cycles, I placed a third of the material into a jar while it was still a little bit gritty. I ran the remaining portion through one more processing cycle until the consistency was that of a smooth paste. The grainy mustard can be seen on the right side of the image, while the smooth mustard can be seen on the left side. After that, put in the seasonings, aromatics, and coloring. 
The basic sauce can have additional ingredients and spices added to it. Mustard that is prepared at home offers the advantage of being able to be tailored to the specific preferences of the individual who consumes it. Like really tangy mustard? Add more vinegar. Do you like a little something sweet? Pick between honey or sugar as your sweetener of choice. Want something a little bit more down-to-earth than usual? Cinnamon and cloves should be added. You can use one kind of mustard for your hotdogs, another kind for your marinades, and yet another kind for your salad dressings. I increased the amount of vinegar, salt, and turmeric, along with the amount of cinnamon and cloves, and I also included some sugar. There is no recipe to follow here. Simply whisk everything together, then check and taste it as you go. Do you want an extremely vibrant yellow? Add more turmeric. More tang? Drizzle in additional vinegar. Take note that the sauce will be extremely spicy at this point in the process. To clarify, I mean spicy hot. The intensity of the heat will decrease with time. More about that can be found below. 
After you have adjusted the seasoning to your liking, you may give the sauce a few more pulses in the blender to ensure that everything you have added is dispersed equally throughout the sauce. The yellow sauce should be stored in a jar that has a secure lid. I used the same seasonings as before, but lowered the amount of turmeric and vinegar and increased the amount of sugar in the grainy mustard. I also refrained from putting the mixture back into the blender because doing so would have eliminated the gritty quality of the final product. It is best to let the mustard sauce remain in a dark, cool place for some time so that the flavors can develop. At this point, the mustard will have lost much of its acute heat, and the flavors will have begun to meld together. Ten days were required for the mustard that I made to reach its final flavor. 
Some people believe that mustard sauce doesn't even need to be refrigerated because the seeds in mustard have an anti-bacterial property that prevents mold, mildew, and germs that cause decay blah blah blah... After letting it lie at room temperature for one week to ten days, you should store your homemade mustard in the refrigerator if you live in an area that is warm and humid. This is something that I have learned from personal experience.
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