Many dishes of Russian, and not only, cuisine cannot be imagined without such a popular seasoning as mustard. It is used with jellied meat and dumplings, on its basis they make mustard sauce for herring, it is part of mayonnaise. The spicy, aromatic mustard induces increased salivation, thereby improving digestion. Mustard can always be bought at the store, but it tastes better at home. Making mustard at home is easy enough.
It is necessary
-
- Mustard powder - 300 g
- 1 cup diluted 10% vinegar
- Sunflower or olive oil - 100g
- Granulated sugar - 5 tablespoons
- Marinade water 175 ml
- Boiling water for brewing mustard 175 ml
- Bay leaf
- bitter and allspice
- carnation
- cinnamon
- salt.
Instructions
Step 1
Sift fresh mustard powder through a fine sieve. Pour boiling water into a bowl with mustard powder in a thin stream, constantly stirring the mixture and thoroughly rubbing the resulting lumps. You should have a dense, homogeneous mass, similar to dough. Boil more water and pour boiling water over the mustard so that the water completely covers it, this will help eliminate the bitterness. Set the lidded bowl in a cool place overnight.
Step 2
Make a marinade. To do this, boil water, pour vinegar into it, add sugar, salt, bay leaf and spices. Let it simmer a little over low heat, for 5 - 10 minutes, so that the marinade is infused and becomes more aromatic and rich.
Step 3
Take out a bowl of mustard, drain the water from it, stirring occasionally, add the marinade and pour in the vegetable oil in several steps. You can use the blender using its slowest mode.
Step 4
Put the resulting mixture in a tightly closing jar and refrigerate for another day, the mustard should be infused.
