Gazza's Hot & Spicy Mustard
This is a hot and spicy mustard I created for my husband's sodium-free diet. To make it milder, reduce the amount of garlic powder and minced onion.
This is a hot and spicy mustard I created for my husband's sodium-free diet. To make it milder, reduce the amount of garlic powder and minced onion.
- Carbohydrate 22.7067138682956 g
- Cholesterol 0 mg
- Fat 14.2927599999598 g
- Fiber 8.0688998902156 g
- Protein 13.4400999995574 g
- Saturated Fat 0.7361399999831 g
- Serving Size 1 1 Serving (149g)
- Sodium 6.09369360108405 mg
- Sugar 14.63781397808 g
- Trans Fat 1.04639999998874 g
- Calories 271 calories
Step-by-step
- Grind the Mustard, Mustard seed, Garlic powder and Minced onion in a blender til it's a fine powder.
- Add to bowl
- Add distilled vinegar
- Stir together til smooth.
Whole seeds contain volatile oils that remain locked behind hard seed coats until fractured mechanically. Dry blending the mustard seeds alongside garlic powder, minced onion, and pepper shatters these hulls completely, creating a fine dust that exposes maximum surface area to the liquid. Skipping this dry-phase pulverization leaves coarse fragments that never release their signature heat.
Standard household spice grinders often struggle with volume, so processors with sharp blades work best for reducing whole seeds to a uniform powder. Blenders lacking sufficient blade clearance at the base require scraping down the container walls repeatedly to prevent whole seeds from escaping the vortex.
Distilled white vinegar introduces the acetic acid necessary to halt the enzymatic reaction that mellows mustard heat, locking in the pungent sulfur compounds. Pouring the liquid slowly into the dry powder while stirring prevents clumping and ensures the emulsion absorbs the acid evenly.
Allowing the finished condiment to rest in a sealed glass jar for at least twenty-four hours melds the sharp components and softens the raw bite of the aromatics. Refrigeration maintains quality for up to two weeks, though the heat diminishes gradually over time.
