Annato mustard recipe

Annato Mustard recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add some zing to your dishes? Look no further than this Annato Mustard recipe! With its vibrant yellow color and bold flavor, this homemade mustard is sure to elevate any meal. Made with simple ingredients like annato seeds, mustard powder, vinegar, and honey, this recipe is easy to whip up in no time. Whether you want to slather it on sandwiches, use it as a dipping sauce, or incorporate it into dressings, this Annato Mustard will bring a delightful tangy twist to your culinary creations.

Keywords: Annato Mustard, recipe, vibrant color, bold flavor, homemade

Annato mustard recipe details

Annato mustard recipe, recipe Rating: 4.5
Number of votes:100 

Ingredients

100 g	yellow mustard seeds
1 tsp	salt
2 tsp	sugar
½ tsp	annato powder
80 ml	water
60 ml	white wine vinegar

Instructions

In a coffee grinder or herb mill, grind the mustard seeds and all dry ingredients as fine as possible. Make sure the grinder/mill does not get too warm, take breaks and let the machine cool down. The mustard seeds will lose important flavoring substance if it is getting over 28°C. Just take your time, the finer the dry mix is ground, the finer the mustard will become.

Put the dry mix in a tall mixing bowl, add the water only and stir until smooth. Now wait at least 15 minutes before adding the vinegar. Vinegar will decrease the spiciness of the mustard.

Now add the vinegar and stir again. The mustard needs to ferment, so let it sit on the kitchen counter for 12-24 hours. You may cover it with a paper towel fastened with a rubber band to keep it dust free.

After this waiting period, the mustard is ready to go in a small jar with a tight cover. Let it sit in the fridge for another week or two to develop its full flavor.

It is ideal for grilled meat or try it on a sandwich instead of mayo.

For a hotter taste, use 50g yellow and 50g brown mustard seeds. Brown seeds are hotter.

Preparation time:
ca. 15 min
Resting time:
ca. 14 days
Grade of difficulty:
easy
Calories per portion:
n/a