The most "Russian" mustard is prepared surprisingly simply. You can, however, have some fun with recipes. For classic mustard, you need mustard powder, salt, sugar, vinegar, vegetable oil and boiling water. It is better to cook mustard in a ceramic bowl, and insist and store in a glass jar with an airtight lid.
Classic Mustard Recipe
Everything that is simple is always somewhat more complicated in practice. So, about the subtleties and nuances. Powdered mustard is prepared with the obligatory addition of sunflower oil. Why? Because the powder is prepared from the pomace of mustard seeds, which do not contain mustard oil. A very valuable and useful product, by the way. You can make mustard from the beans, but they will require fine grinding. A few words about mustard seeds. There are white mustard, black and Sarepta. It is the latter that is used to prepare the classic Russian mustard.
The classic mustard powder recipe is simple. Sift the mustard powder through a strainer into a deep ceramic bowl or bowl. Pour boiling water, stirring thoroughly, bring to the state of thick sour cream. Leave in a warm place for 20-30 minutes. Then add one teaspoon of salt and sugar, a tablespoon of vinegar (if you like more acidic mustard, you can pour in two or three tablespoons of vinegar), a teaspoon of sunflower oil. Mix everything thoroughly. After that, the mustard can be transferred to a glass jar, tightly closed and sent to a warm place. The mustard is ready in a day.
The mustard seed is prepared according to the same recipe. Only the grains you will have to grind in a mortar or mill first. This is the most time consuming step. Next, you need to pour boiling water and set aside for 30 minutes to swell. After that, add salt, sugar, vinegar, sunflower oil. To obtain a more uniform consistency, the mustard can be additionally knocked down with a blender. Then transfer to a jar with a sealed lid. The mustard will be ready in a day.
Seasonings in mustard
Condiments are a separate topic. For a richer, more vibrant color, you can add turmeric to the mustard. Adding at least yellow curry will give an overly spicy flavor. This, of course, is not for everybody. You can also vary it with vinegar. Add it more or less, replace with wine, or even freshly squeezed lemon juice. However, lemon juice mustard will last no more than a week. You can increase the amount of sugar if you like the sweeter taste of mustard. In addition, it is not forbidden to replace sugar with honey.
As for the varieties of seasonings, you can safely use a mixture of peppers. By the way, it is better to grind the peppers just before preparing the mustard, pour oil over them. Then the aromatic substances of the peppers will dissolve in the oil, and the mustard will be more aromatic. You can add ground cloves (on the tip of a knife), cardamom, nutmeg, cinnamon to mustard to taste. But do not overdo it, otherwise the spices will overpower the taste of mustard.
