Homemade mustard from powder

Mustard made using this recipe from powder at home is free from unpleasant bitterness. It is truly a strong, pungent condiment. At first, it pleasantly bites the tongue, then it takes your breath away, and if you add a little more, it can bring you to tears.

Cooking time: 4 hours.

Yield: 1 jar (300 ml).

Caloric content: 488 kcal per 100 grams of the dish.

Cuisine: Russian.

Making mustard from powder at home has 3 secrets:

1. Mustard powder should be of the highest grade – it is of uniform color and, unlike first-grade powder, does not have small black dots, which does not significantly affect the taste, but aesthetically it is not very nice. You should also check the expiration date – the fresher the package, the better (good mustard will not come from expired packaging).
2. The temperature of the water for pouring should be 50-60 degrees – this is very important.
3. The maturing mustard is covered with a water seal, which will then drain, taking away all the bitterness.

Ingredients

• mustard powder – 90 g;
• water;
• fine salt – a pinch;
• sugar – 0.5 tsp;
• apple cider vinegar – 0.5 tsp;
• vegetable oil without a pronounced smell – 30-35 ml.

Preparation

1. Prepare the ingredients. The water should be hot – 50-60 degrees. The quantity will be determined during mixing.

2. For convenience, transfer the mustard powder to a bowl. Add a little water and start stirring, adding water as needed. The result should be a thick mass without lumps. Do not prepare the mixture in the jar where the mustard will be stored, as you need to thoroughly grind the mixture to achieve uniformity, and this is extremely inconvenient to do in a small volume. Moreover, you need to work quickly so that the mixture does not cool down.

3. The mass should be thick, thicker than sour cream, and not drip from the spoon.

4. Transfer the mustard to the jar, stopping before the top. If the layer of mustard is 5 centimeters, then it is enough to leave 1.5-2 centimeters. Wipe the edge of the jar with a paper napkin.

5. Very carefully, along the wall, without damaging the upper layer of mustard, pour the water seal with the same hot water (its temperature has dropped by about 2 degrees, but this is not critical).

6. Since the mustard mass is thick, the water will not seep inside it, but will remain on top.

7. Close the jar with a lid, wrap it in a towel, and place it in a warm place for about 4 hours.

8. After this time, drain the top layer of water – it has absorbed all the bitterness that is usually present in mustard.

9. Be sure to add sugar to the jar – it will give sharpness to the finished product.

10. Salt to your taste (usually a small pinch is enough).

11. Add vinegar. Mix everything well.

12. To make the mass more elastic and resemble a sauce, pour in vegetable oil and mix the composition again.

13. Mustard from powder at home is ready. It should be stored in a tightly closed jar in the refrigerator. It retains its strength and taste qualities for 2-3 months. It can be used not only as a sauce for meat dishes but also added to various marinade compositions.