The best thing for your bitterballen: homemade mustard!
What should never be missing with your bitterbal? That’s right. The mustard. Preferably, you dip it again after you’ve already taken a bite.
Deliciously Dutch with a cube of cheese. As the basis for a vinaigrette, honey mustard sauce or a thick dollop over your hot dog. Where would we be without mustard? There are many varieties, but the tastiest one is homemade.
Mustard and mustard
Not all mustard is the same. You know that if you’ve ever been a little too enthusiastic with German mustard. The Dutch variety is nowhere near as sharp, although there are differences between Zaanse, Groningen and Doesburg mustard. French Dijon mustard claims to be the one and only, the original, elevated above the rest. Perhaps, but this mustard also simply comes from the humble brown mustard seed.
Your party
Mustard seeds are immediately the most important ingredient for your mustard. The rest is up to you. Rosemary, tarragon or honey mustard? You can take it in any direction. Vary the types of vinegar and herbs. Just pay attention to the base ingredient. There are different types of mustard seeds: yellow, brown and black. You can use them all for your mustard, although the latter are so spicy that your mustard is barely edible. Fun for the die-hards. But if you simply want delicious mustard, use yellow or brown seeds.
Get started
Soak the mustard seeds overnight in plenty of water. Drain the water. Add all the remaining ingredients and grind in a food processor or with a stick blender. The longer you grind, the smoother your mustard will be.
You might think it’s ready. But the most important part is still to come: let the mustard rest in the refrigerator for at least three days. The flavors will continue to develop, and freshly ground mustard tastes awful. So it requires a little patience, but afterwards you’ll have divine mustard. Bring on those bitterballen!
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