There are so many varieties of ready-made mustard on the shelves of modern stores that even the most fastidious gourmet will find something suitable for himself. But homemade mustard can never be replaced. Moreover, it is not so difficult to do it.
It is necessary
-
- mustard powder
- water
- vegetable oil
- vinegar
- sugar
Instructions
Step 1
It is necessary to start preparing mustard for the proposed feast 2-3 days before serving, so that the seasoning has time to infuse, to reach the required degree of maturity.
Step 2
Of the ingredients, you only need dry mustard powder and hot water. But, focusing on your taste, you can dilute the mustard with cucumber or tomato pickle, season with honey, spices, nuts and any other additives.
Step 3
Powder for cultivation must be of very high quality, have a characteristic "mustard" color, fine crumbly structure. If necessary, you can even sift it through a strainer. Do not breed a lot at once. The fresher the mustard, the more vigorous and aromatic it will be.
Step 4
Pour 1 tablespoon of mustard powder into a cup, add 1 tablespoon of boiling water there and stir everything into a homogeneous gruel. In the process, caustic essential oils will begin to be released, so you do not need to bend low over the cup or specifically inhale the mustard aroma.
Step 5
After rubbing the gruel, add another spoonful of boiling water and repeat the kneading. This double steaming allows you to eliminate the bitterness from the powder, prevents the formation of lumps.
Step 6
Leave the product to stand for 10-15 minutes to allow the essential oils to evaporate, then stop the evaporation process by adding 1 teaspoon of 9% acetic acid to the mustard.
Step 7
Add a teaspoon each of vegetable oil and sugar to soften the seasoning.
If desired, vinegar can be replaced with lemon juice, and sugar with honey.
Step 8
Transfer the mustard to a resealable jar and refrigerate. There it can be painlessly stored for 3 to 10 days, after which you can brew yourself a new portion.
