What You Need to Know
Mustard seeds contain myrosinase-activated glucosinolates (sinigrin) that release isothiocyanates, while their mucilaginous polysaccharides (galactomannans) and proteins (napin, cruciferin) provide emulsifying properties through interfacial film formation.
Used for centuries in vinaigrettes and sauces, mustard emulsification creates stable, textured dressings without egg or dairy. The technique works best with freshly ground seeds and benefits from a 5-10 minute hydration period before whisking in oil.
Key Parameters
Temperature
°C - °C
Time
10-20 min
2 min - 1 hr
Equipment
Mortar & pestle or spice grinderNon-reactive bowlWhisk
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Mucilage hydration and protein-lipid adsorption