How to properly dilute mustard powder. Homemade mustard powder

Homemade mustard is always tastier and healthier than the one you buy in the store, as it does not contain any harmful extraneous additives. There are many recipes for making mustard at home, and each recipe has its own “zest”. Someone prefers the classic version of mustard, someone with spices, someone on applesauce, etc. I suggest you cook mustard on cucumber brine, although the brine can be either cabbage or tomato. The taste of this mustard can be adjusted to your liking. If you like a softer mustard, then add a little sunflower oil. If you want the mustard to be more vigorous, then add lemon juice to taste. And someone will want to sweeten it a little. Do not cook a lot of mustard at once. It is better to make fresh as needed. Such a seasoning as mustard will give meat and fish dishes a unique taste and will become a spicy addition to various meat soups.

How to cook mustard in cucumber pickle:

Ingredients:

• dry mustard powder - 40 grams.
• cucumber pickle - 120 ml.
• refined sunflower oil - 0.5–2 tbsp. spoons.
• sugar - to taste.
• lemon juice - as needed.

• the number of servings is 20.
• preparation time - 5 minutes.
• cooking time - 5-7 minutes + 3-4 hours of exposure.

Cooking:

1. Prepare all the necessary ingredients. Add sugar, sunflower oil and lemon juice as needed and to taste.

2. Before cooking, sift mustard powder, and then add chilled cucumber pickle to it in small portions while stirring. You should get a mass of medium density. The consistency of mustard can be adjusted by increasing or decreasing the amount of brine. To achieve the desired taste, you can add sugar, butter and lemon juice at your discretion.

3. Put the prepared mustard mass into a small jar, close it with a lid and set it to age for at least 3-4 hours, and preferably overnight.

4. Serve mustard with soups, meat and fish dishes.

How to make mustard powder in water:

Why make mustard at home if the shelves from the finished product are already breaking in stores? The answer is simple - there are almost always preservatives in the purchased sauce, from the use of which most modern people would like to refrain. And in homemade mustard - “everything is yours”, everything is familiar, plus the recipe can be changed to your own taste ... And this is a simple matter - it takes only 15 minutes (of which you will work for about three minutes in general).

Ingredients:

• 1 tablespoon mustard powder (heaping)
• 2 tablespoons of boiling water,
• 1 teaspoon sugar (no slide)
• 0.5 teaspoon salt
• 1 teaspoon vegetable oil (preferably refined),
• 1 teaspoon 9% vinegar (or lemon juice)

Cooking:

1. Check which powder you got. If it is heterogeneous, with pieces of husk, it will need to be sifted through a small strainer. If the powder is homogeneous and fine, you can work with it without sifting.

2. Measure out a spoonful of powder.

3. Pour mustard with one spoon of boiling water, rub it well.

4. Now add another spoonful of hot water. This two-stage stirring will help you prepare table mustard without lumps, the perfect consistency. Set the bowl with future mustard aside for 10 minutes so that excess bitter essential oils disappear.

5. Add salt, sugar and vegetable oil to your mixture.

6. Now it remains to pour vinegar or freshly squeezed lemon juice here. Homemade mustard might seem a little watery to you... Don't worry. Tighten the bowl with cling film, send it to the refrigerator for a day, and it will thicken significantly.

The taste of the finished product will be quite delicate, but with a sharp aftertaste. If it seems to you that something is missing in the finished mustard, you can tweak this basic mustard powder recipe for yourself. For example, put more sugar, salt, lemon juice in the sauce, or add liquid honey, a spoonful of beer or any spices to the ingredients. Some even add vodka.

And the last thing - since there are no preservatives in homemade (homemade) mustard, you should not store it for more than 5 days. However, it will turn out a little, so spread it over a few steaks, baked pieces, homemade hot dogs, and it’s time to cook a new portion of the “zhguki” again.

Enjoy your meal!!!

Mustard is a very popular seasoning for many dishes: meat, fish, various salads. It would seem that it can always be purchased at any grocery store, where it is presented in a wide range. But homemade mustard is a unique work that you can always add your own zest. And this seasoning is made quite simply.

In fact, there are a lot of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very simple to prepare, should be known to every housewife. Such mustard can turn out even cheaper than store-bought mustard (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

Step by step video recipe

If you want to prepare mustard for some kind of feast, start a couple of days before serving: this way the seasoning will have time to infuse well and reach the desired maturity.

To make mustard, you need inexpensive ingredients that are always on hand.

Take these ingredients:

• mustard powder;
• hot water;
• vegetable oil;
• sugar;
• vinegar.

Mustard powder should be of high quality, fine and crumbly, with a characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and vigorous the seasoning will turn out.

1. Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until a homogeneous slurry. Do not try to specifically inhale the aroma at this time: mustard emits caustic essential oils.
2. Add 1 more tablespoon of boiling water to the mashed gruel, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
3. After that, the product should be infused for 10-15 minutes. During this time, excess essential oils will evaporate. To stop the evaporation process, add 1 teaspoon of 9% vinegar to the mustard.
4. To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. At the same time, in the recipe, you can replace vinegar with lemon juice, and sugar with honey.

You probably noticed that this recipe is designed for a small amount of product. The fact is that homemade fresh mustard is not stored for long. It must be transferred to a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you are planning a big celebration with a plentiful table, just recalculate the ratio of ingredients.

Unusual recipes: don't be afraid to experiment

We will give you several mustard recipes with non-standard ingredients. Surely you like to try something new, unusual. One of these recipes will surely become the highlight and secret of your kitchen.

First of all, pay attention to a few tips on how to slightly change the taste of classic mustard:

• add a little buckwheat honey to the mustard to make the taste richer;
• in order for the taste of mustard to become spicy, you can add quite a bit of dry wine, grated cloves and cinnamon;
• if you want to keep the mustard longer and prevent it from drying out, dilute it with a little milk;
• A small amount of ginger or nutmeg will help diversify the taste of the usual classic mustard.

Note! To keep the mustard, made from mustard powder with your own hands, fresh and moist for as long as possible, put a piece of lemon on top of it.

In the recipes that we offer you, pay attention to what kind of mustard is used in cooking. It can be not only classic, but also white or black.

Table mustard

For cooking you will need:

• 500 g of black mustard powder;
• 100 g wheat flour;
• 12 g of ground allspice;
• 2 g ground cloves;
• 5 g ground ginger;
• 100 g of sugar;
• 100 g of table salt;
• wine vinegar.

Mix all components thoroughly and dilute in wine vinegar, gradually topping it up to the desired consistency. The number of ingredients in the recipe can be changed in the established ratio, depending on the desired amount of ready-made mustard. You can even change the proportions of the products used to your liking, and in the end choose what you like.

Table mustard classic

• mustard powder - 100 g;
• vinegar - 4 tablespoons;
• powdered sugar - 2 tablespoons;
• mustard ready - ½ teaspoon;
• ground cloves - 1 teaspoon;
• nutmeg - ¼ teaspoon;
• salt - ½ teaspoon.

Pour the mustard powder with 2 cups of boiling water, stir and leave for a day. Drain the settled water, add salt, sugar, oil, vinegar and spices. Stir to the desired consistency, close tightly in a jar and infuse for 2-3 hours until ready.

Sourness in mustard - it's our way!

Making an original mustard that will become a real highlight of your kitchen is easy! It is enough to give the taste of the seasoning an unusual sourness, and no one will guess why your dishes are so interesting and unusual.

Mustard in brine

It is preferable to use cabbage brine, but cucumber or tomato brine works well. Take these products:

• 1 cup dry mustard;
• brine - as needed;
• 1 tablespoon of sugar;
• 1 teaspoon of salt;
• ½ teaspoon of vinegar;
• 1 tablespoon of vegetable oil;
• spices - to taste.

Pour the mustard powder into an earthenware dish of suitable depth. Pour in the brine in small portions, stirring constantly to avoid lumps. Bring the mixture to the consistency of thick sour cream. Add vinegar, sugar, vegetable oil, mix again. Put the mustard in a jar with a tight lid and let it brew in a warm place overnight. Seasonings such as ginger, cloves, cinnamon and nutmeg will add a pleasant taste.

Use a variety of seasonings to give the mustard an original, unusual flavor.

An old recipe for sour mustard

• yellow mustard - 3 tablespoons;
• sorrel boiled or rubbed on a sieve - 4 tablespoons;
• tarragon (tarragon) vinegar;
• fine sugar - 2 tablespoons;
• crushed capers - 1 tbsp;
• salt - 2 tsp

Mix mustard and pureed sorrel, dilute the mass with strong tarragon vinegar. Mix thoroughly until thick, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will last up to two months.

Mustard on applesauce

• 3 tbsp mustard powder;
• 4 tbsp applesauce;
• ½ tbsp granulated sugar;
• 1 tsp salt;
• 3% vinegar;
• seasonings - anise, star anise, basil, cloves.

Bake wild apples or antonovka (the fruits should be sour), cool, remove the skin, mash. Mix it with mustard powder and add sugar. Mix everything thoroughly until smooth. Add vinegar, salt and let it brew in a tightly sealed container for several days.

This mustard can be used for meat and fish, and as a dressing for many salads.

Mustard old Russian or overseas?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for the championship in its invention. Mustard came to Russia in the 18th century and immediately gained popularity. We offer you several old recipes for this sauce.

Mustard in old Russian

• mustard powder - 3 tablespoons;
• crushed cloves - 6 g;
• sugar - 3 tablespoons;
• vinegar.

Place the mustard, sugar and cloves in the prepared bowl. Pour with vinegar until a liquid mass forms. Pour the mixture into jars, cover with tight lids. First put the jars in a low oven for about 40 minutes, then keep at room temperature. This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An old French mustard recipe

• 600 g of yellow or gray mustard;
• 200 g of sugar;
• 4 tbsp crushed rye crackers;
• 1 tsp salt;
• ½ tsp ground pepper;
• a small jar of olives;
• a small jar of capers;
• 2 herrings of medium size;
• 4 tbsp herring brine;
• 250 ml of vinegar.

Mix all the ingredients, and chop the herring, capers and olives beforehand. Pour in the vinegar and mix the whole mass thoroughly. Let the mustard brew for a day, and you can use it as a seasoning.

Mustard will be an excellent seasoning for any first and second courses

Danish mustard

• 2 tbsp mustard powder;
• ½ tbsp Sahara;
• Apple vinegar;
• cream (can be replaced with sour cream).

Mix mustard with sugar, add enough vinegar to get the consistency of thick sour cream. Rub the resulting mixture until smooth. Let it brew for about an hour so that the mustard brews properly. After that, gradually add whipped cream, constantly stirring until smooth.

Mustard with bay leaf (Mediterranean recipe)

• 100 g mustard powder;
• ¾ cup of water;
• 1 tbsp Sahara;
• 1 tsp salt;
• 90-100 g of 9% apple cider vinegar;
• 1 tbsp vegetable oil;
• Bay leaf;
• cinnamon.

Put the water on low heat, add sugar, salt, cinnamon and bay leaf. Cook until salt and sugar dissolve. Cool, add vinegar.

Pour half of the resulting broth into 100 g of mustard powder. It is necessary to pour in gradually, carefully rubbing the mass. Leave for about a day, then add the remaining half of the broth. Cover and leave to ripen for another day.

We hope you will like our recipes and will be included in the golden fund of culinary recipes of our readers who love to cook. Share your mustard recipes with us in the comments. Enjoy your meal!

Homemade mustard - preparing yourself is very simple and fast. It can be done at any time and always have a fresh, spicy, fragrant, and most importantly healthy seasoning. To do this, you only need to purchase dry mustard powder.

Photo of homemade mustard

Dry mustard, as well as mustard oil, does not have a sharp taste. But when you dilute it with water and insist for a while, it will acquire the valuable and beloved qualities of a spicy seasoning. When purchasing mustard powder, be sure to pay attention to its expiration date. Since the stale product loses some of its aromatic qualities. You can make seasoning to your taste, and spicy, and fragrant, and soft.

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, put a thin circle of lemon under the lid of the jar.
• Mustard in glass jars should not be kept in the sun. The best place is the refrigerator.
• Is the mustard dry? Refresh it with a pinch of sugar and a spoonful of lemon juice.
• Use the powder only in a well-closed container, otherwise its properties disappear.

• Calorie content per 100 g - 162 kcal.
• Servings - 50 g
• Preparation time - 10 minutes, plus a day of infusion (optional)

Ingredients:

• Dry mustard powder - 3 tbsp.
• Salt - a pinch or to taste
• Table vinegar - 1 tbsp. or to taste
• Refined vegetable oil - 3 tbsp.
• Sugar - 1 tsp or to taste
• Drinking water - 3 tablespoons

Making homemade mustard

Mustard is a very popular seasoning for many dishes: meat, fish, various salads. It would seem that it can always be purchased at any grocery store, where it is presented in a wide range. But homemade mustard is a unique work that you can always add your own zest. And this seasoning is made quite simply.

Classic mustard powder

In fact, there are a lot of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very simple to prepare, should be known to every housewife. Such mustard can turn out even cheaper than store-bought mustard (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to prepare mustard for some kind of feast, start a couple of days before serving: this way the seasoning will have time to infuse well and reach the desired maturity.

To make mustard, you need inexpensive ingredients that are always on hand.

Take these ingredients:

• mustard powder;
• hot water;
• vegetable oil;
• sugar;
• vinegar.

Mustard powder should be of high quality, fine and crumbly, with a characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and vigorous the seasoning will turn out.

1. Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until a homogeneous slurry. Do not try to specifically inhale the aroma at this time: mustard emits caustic essential oils.
2. Add 1 more tablespoon of boiling water to the mashed gruel, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
3. After that, the product should be infused for 10-15 minutes. During this time, excess essential oils will evaporate. To stop the evaporation process, add 1 teaspoon of 9% vinegar to the mustard.
4. To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. At the same time, in the recipe, you can replace vinegar with lemon juice, and sugar with honey.

You probably noticed that this recipe is designed for a small amount of product. The fact is that homemade fresh mustard is not stored for long. It must be transferred to a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you are planning a big celebration with a plentiful table, just recalculate the ratio of ingredients.

Unusual recipes: don't be afraid to experiment

We will give you several mustard recipes with non-standard ingredients. Surely you like to try something new, unusual. One of these recipes will surely become the highlight and secret of your kitchen.

During cooking, the mustard mass should not be beaten, but gently rubbed with a spoon

First of all, pay attention to a few tips on how to slightly change the taste of classic mustard:

• add a little buckwheat honey to the mustard to make the taste richer;
• in order for the taste of mustard to become spicy, you can add quite a bit of dry wine, grated cloves and cinnamon;
• if you want to keep the mustard longer and prevent it from drying out, dilute it with a little milk;
• A small amount of ginger or nutmeg will help diversify the taste of the usual classic mustard.

Note! To keep the mustard, made from mustard powder with your own hands, fresh and moist for as long as possible, put a piece of lemon on top of it.

In the recipes that we offer you, pay attention to what kind of mustard is used in cooking. It can be not only classic, but also white or black.

Table mustard

For cooking you will need:

• 500 g of black mustard powder;
• 100 g wheat flour;
• 12 g of ground allspice;
• 2 g ground cloves;
• 5 g ground ginger;
• 100 g of sugar;
• 100 g of table salt;
• wine vinegar.

Mix all components thoroughly and dilute in wine vinegar, gradually topping it up to the desired consistency. The number of ingredients in the recipe can be changed in the established ratio, depending on the desired amount of ready-made mustard. You can even change the proportions of the products used to your liking, and in the end choose what you like.

Table mustard classic

You will need:

• mustard powder - 100 g;
• vinegar - 4 tablespoons;
• powdered sugar - 2 tablespoons;
• mustard ready - ½ teaspoon;
• ground cloves - 1 teaspoon;
• nutmeg - ¼ teaspoon;
• salt - ½ teaspoon.

1. Pour the mustard powder with 2 cups of boiling water, stir and leave for a day.
2. Drain the settled water, add salt, sugar, oil, vinegar and spices.
3. Stir to the desired consistency, close tightly in a jar and infuse for 2-3 hours until ready.

Sourness in mustard - it's our way!

Making an original mustard that will become a real highlight of your kitchen is easy! It is enough to give the taste of the seasoning an unusual sourness, and no one will guess why your dishes are so interesting and unusual.

Mustard in brine

It is preferable to use cabbage brine, but cucumber or tomato brine works well. Take these products:

• 1 cup dry mustard;
• brine - as needed;
• 1 tablespoon of sugar;
• 1 teaspoon of salt;
• ½ teaspoon of vinegar;
• 1 tablespoon of vegetable oil;
• spices - to taste.

1. Pour the mustard powder into an earthenware dish of suitable depth.
2. Pour in the brine in small portions, stirring constantly to avoid lumps.
3. Bring the mixture to the consistency of thick sour cream.
4. Add vinegar, sugar, vegetable oil, mix again.
5. Put the mustard in a jar with a tight lid and let it brew in a warm place overnight.

Seasonings such as ginger, cloves, cinnamon, and nutmeg will give the mustard a nice flavor.

Use a variety of seasonings to give the mustard an original, unusual flavor.

An old recipe for sour mustard

You will need:

• yellow mustard - 3 tablespoons;
• sorrel boiled or rubbed on a sieve - 4 tablespoons;
• tarragon (tarragon) vinegar;
• fine sugar - 2 tablespoons;
• crushed capers - 1 tbsp;
• salt - 2 tsp

Mix mustard and pureed sorrel, dilute the mass with strong tarragon vinegar. Mix thoroughly to a thick mass, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will last up to two months.

Mustard on applesauce

You will need:

• 3 tbsp mustard powder;
• 4 tbsp applesauce;
• ½ tbsp granulated sugar;
• 1 tsp salt;
• 3% vinegar;
• seasonings - anise, star anise, basil, cloves.

1. Bake wild apples or antonovka (the fruits should be sour), cool, remove the skin, mash.
2. Mix it with mustard powder and add sugar.
3. Mix everything thoroughly until smooth.
4. Add vinegar, salt and let it brew in a tightly sealed container for several days.

This mustard can be used for meat and fish, and as a dressing for many salads.

Mustard old Russian or overseas?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for the championship in its invention. Mustard came to Russia in the 18th century and immediately gained popularity. We offer you several old recipes for this sauce.

Mustard in old Russian

Products:

• mustard powder - 3 tablespoons;
• crushed cloves - 6 g;
• sugar - 3 tablespoons;
• vinegar.

1. Place the mustard, sugar and cloves in the prepared bowl.
2. Pour with vinegar until a liquid mass forms.
3. Pour the mixture into jars, cover with tight lids.
4. First put the jars in a low oven for about 40 minutes, then keep at room temperature.

This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An old French mustard recipe

Products:

• 600 g of yellow or gray mustard;
• 200 g of sugar;
• 4 tbsp crushed rye crackers;
• 1 tsp salt;
• ½ tsp ground pepper;
• a small jar of olives;
• a small jar of capers;
• 2 herrings of medium size;
• 4 tbsp herring brine;
• 250 ml of vinegar.

1. Mix all the ingredients, and chop the herring, capers and olives beforehand.
2. Pour in the vinegar and mix the whole mass thoroughly.
3. Let the mustard brew for a day and you can use it as a seasoning.

12.05.2017 282 views

It is not always possible to buy a suitable mustard in the store: it often lacks sharpness or taste. But such a seasoning for ready-made dishes can be made at home from simple and affordable ingredients. Depending on the method of processing grains, mustard is divided into grain and powder. Mustard powder, in turn, is widely used in the preparation of a traditional pasty seasoning. You can buy it at any pharmacy and cook your favorite seasoning at home.

To get a decent result, it is important to know not only how to make mustard at home and according to what recipe, but also what grains to use. The taste of the finished seasoning will directly depend on this.

How to make mustard at home

When preparing the seasoning, all three types of mustard are used: white, sarepta and black. And in each case, the taste of the spice will be different. It should be noted that the full one is presented in another article on our site.

White mustard has a milder flavor than Sarepta (brown) or black mustard. For the preparation of Russian spicy seasoning, brown grains are suitable, which have a specific, sharp taste and smell. However, at home, the taste of the finished spice can be adjusted by the amount of ingredients indicated in the recipe.

Preparing mustard at home involves diluting a certain amount of mustard powder with water with the addition of flavoring agents: sugar, salt, vinegar, etc. Moreover, the taste of the finished dish is influenced not only by the color of the grains, but also by the temperature of the water that is poured into the powder. The following pattern is observed here: the higher the temperature of the liquid, the softer the result will be, and vice versa. That is why, for the preparation of hot spices, the powder is never poured with boiling water. It is enough that the temperature of the liquid is not higher than 40 degrees. But just like with a plant variety, the taste of the finished dish can be adjusted according to personal preferences.

How to make mustard powder at home

Depending on the addition of certain ingredients to the recipe, the taste of cooked mustard will differ. By experimenting with the composition, you can find your ideal recipe for this seasoning.

According to the classic recipe, we prepare mustard at home from powder in the following sequence:

1. Mustard powder (6 teaspoons) is poured into a clean, sterile and dry glass jar with a volume of 200 ml.
2. The powder is poured with warm water (180 ml) and mixed well until a homogeneous consistency. It is important that no dry, poorly diluted lumps remain.
3. A jar of mustard mass is sent to a warm place for 10-12 hours. You can put it near the battery. Heat is a prerequisite for starting the fermentation process.
4. After a while, a liquid will come out on the surface of the mustard mass, which is carefully drained.
5. The remaining ingredients are added to the mustard jar: salt (1 teaspoon), vegetable oil (2 teaspoons), sugar (½ teaspoon). In the classic recipe, no other ingredients are included in the seasoning. Information about what is included in can be found in a separate article.

Seasoning prepared according to the classic recipe can be stored in the refrigerator for up to six months.

More sharp and spicy is the mustard seasoning cooked in cucumber or tomato brine. As in the previous recipe, mustard powder (3 tablespoons) is diluted to the desired consistency with liquid, but not with water, but with brine. The resulting mass is thoroughly mixed, tightly closed with a lid and sent to a warm place for 8 hours. After the specified time, the liquid formed on top is drained, sugar is added to taste (a pinch) and a teaspoon of vegetable oil.

Another recipe for spicy Russian mustard is performed in the following sequence:

1. Water (125 ml) is brought to a boil in a saucepan with spices: a teaspoon of salt, a tablespoon of sugar, cloves and bay leaf. The finished solution is filtered and cooled.
2. Mustard powder (100 g) is poured into a warm spicy solution, vinegar (100 ml) and vegetable oil (30 ml) are added.
3. The mass is well mixed to a homogeneous consistency and transferred to a glass jar. In a day, the seasoning will be ready.

The most delicious seasoning is obtained not from mustard powder, but from freshly ground grains of various types. In addition to traditional spices, other spices are added to it, such as red pepper, nutmeg, coriander and others.

Making grainy mustard at home

Soft and mild granular seasoning has a delicate, slightly sweetish taste, which is far from always reproducible at home. To avoid excessive sharpness, it is useful to insist and process it thermally for a long time. You can, however, adjust the spiciness to your liking. The bitter-sharp taste of mustard seeds mixed with water is difficult to surprise anyone. And only thanks to flavorings, salt, sugar and vinegar, it turns into an interesting and unusual seasoning.

The spice is prepared in 2 stages. At first, yellow mustard seeds are infused for two days in the refrigerator to eliminate pungency and bitterness and give a sweetish aftertaste. For this, the grains (200 g) are washed under running water, transferred to a saucepan and poured with apple cider vinegar and juice (125 ml each). For a more piquant taste, it is recommended to replace a third of the yellow grains with black or brown ones.

After two days of infusion, a tablespoon of sugar and a teaspoon of salt are added to the grains, as well as 2 tablespoons of honey and apple cider vinegar. You can read about that in a special section of our website.

Put the saucepan on the fire, bring its contents to a boil and cook, stirring constantly for 2 minutes. For spicier mustard, the heat treatment time is reduced. The third part of the hot mass is transferred to a blender, crushed, and then mixed with whole grains. This is necessary so that the consistency becomes thicker.