Homemade mustard - preparing yourself is very simple and quick. It can be done at any time and always have a fresh, spicy, aromatic, and most importantly healthy seasoning. To do this, you only need to purchase dry mustard powder.
Photo of homemade mustard Recipe content:
- Note to the hostess
- Ingredients
- Step by step cooking
- Video recipe
The vigorous taste of mustard is the only thing that has remained so vivid from childhood memories. Of course, even now you can find a jar of this spice on store shelves. However, one cannot be sure of its quality. And it happens that sometimes it is easier to cook it than to run after it to the store. Therefore, every housewife should have a good mustard recipe on hand.
Dry mustard, as well as mustard oil, does not have a sharp taste. But when you dilute it with water and insist for some time, then it will acquire valuable and beloved qualities of a hot seasoning. When purchasing mustard powder, be sure to pay attention to its expiration date. Since the stale product loses part of its aromatic qualities. You can make a seasoning to your taste, and spicy, and aromatic, and soft.
A note to the hostess how to make mustard yourself
- Cooked mustard has a shelf life of no more than 45 days. After, it rapidly loses its aroma and taste.
- To keep the seasoning better and longer, place a thin circle of lemon under the lid of the jar.
- Mustard in glass jars should not be kept in direct sunlight. The best place is the refrigerator.
- Is the mustard dry? Refresh it with a pinch of sugar and a spoonful of lemon juice.
- Use powder only in a well-closed container, otherwise its properties will fade.
- Caloric content per 100 g - 162 kcal.
- Servings - 50 g
- Cooking time - 10 minutes, plus a day of infusion (optional)
Ingredients:
- Dry mustard powder - 3 tablespoons
- Salt - pinch or to taste
- Table vinegar - 1 tablespoon or to taste
- Refined vegetable oil - 3 tablespoons
- Sugar - 1 tsp or to taste
- Drinking water - 3 tablespoons
Making homemade mustard
1. Pour dry mustard powder into a deep bowl and pour half a serving of warm drinking water. Warm water will allow to remove the sharpest and bitter notes in the powder. The powder should be homogeneous, free from dirt and grains. If you have any doubts, you can sift the mass through a sieve.
2. Knead the powder until smooth, kneading all the lumps.
3. Pour the remaining water again and knead again. The two-stage introduction of water will allow for better mixing of the powder and obtaining a homogeneous mass.
4. Add salt and sugar to the mass and knead again. After each added product, the mass should be mixed.
5. Pour in vegetable oil and vinegar. Citric acid or lemon juice can be used instead of vinegar.
6. Stir the mixture again and transfer to a glass container. Do not serve it immediately for use. Soak the mustard in the refrigerator for 24 hours to reveal its aroma and taste. If it seems to you that the mass is too liquid, do not worry, it will become viscous over a day in the cold. But, if you prepared it for marinating products, then you can use it right away, it will simultaneously do its job and be saturated with taste.
7. Ready-made mustard can be consumed and used for the same purposes as purchased. It can be eaten with lard, marinated meat, used in salads. In addition, you can enrich and saturate the taste of the seasoning with additional ingredients such as honey, cinnamon, cloves, wine or beer.
See also a video recipe on how to make homemade mustard from mustard powder:
