Mustard is becoming increasingly rare in stores. We can even say that there are no more. So it upsets your eating habits. But don’t panic, there are ways to replace it.
Indeed, after the shortage of sunflower oil, it is the sauce levels that are victims.
The cause of the lack of mustard
Although Dijon, a French region, is widely known for its mustard, not all that in France comes from there. And yes, unfortunately most of what we consume does not come from France. In fact, the grains come mainly from Canada and our eastern neighbours. Indeed, Canada exports nearly 80% of mustard seeds to France. But in 2021, times have been tough.
Due to severe drought, harvests have been greatly reduced. Nearly a third of the harvests were lost. And with the current global context, we cannot rely on our neighbors to the east for help. Indeed, many crops such as wheat are already blocked and therefore cannot be exported.
The alternatives
However, there are ways to find the semblance of a taste mustard by other means. It is of course not the same taste but something similar. You can still make a good mayonnaise or vinaigrette without mustard.
Accompany your meats
To accompany your meats, you can do it with horseradish sauce. It is a sauce with a peppery taste and also spicy. Moreover, it even has the nickname of German mustard. to say that its taste is quite similar. Another foreign sauce may also be suitable. This one is English and is called Worcestershire. It is spicy, but less than mustard and brings a sweet and sour touch.
A vinaigrette or mayonnaise without mustard
You may already know its taste. It is about Wasabi. Indeed, also nicknamed “Japanese mustard”. It can be a good alternative that we know. It will of course change the taste of your preparation a little. But it remains soft and subtle. For the mayonnaise, you can swap the mustard for an egg yolk and a little vinegar.
A homemade mustard
The bravest can try making their own mustard. To do this, you need 200 ml of acid vinegar, 200 ml of water and 80 grams of mustard seeds. You have to mix. Then, it will be necessary to leave to macerate for 30 days in a dark and cool place while stirring from time to time.
After that, you will have to filter the mixture, being careful to keep the seeds and liquid well. The seeds will have to be mixed carefully, and then the liquid will have to be added slowly, little by little. So you will get the texture of a sauce. Once the mixture is made, all you have to do is keep it in an airtight jar and in a cool place. There you have it, you have mustard. Of course, this recipe is complex. You have to reach almost a month and above all you have to find the mustard seeds. And it is precisely the ingredient that the big brands lack.
