Homemade Mustard from Dry Powder
With a little imagination, you'll make the most delicious sauce for your hot dishes. By experimenting with various spices and add-ins, you can arrive at your own favorite, one-of-a-kind flavor of that indispensable and universally loved condiment — homemade mustard. Mustard? Yum! I always think of Shurik whenever I have it. Apparently Lidochka had her own special mustard recipe — for a pastry, no less — whose unforgettable taste Shurik appreciated to the fullest! So go for it, and you'll do great!
Cooking method
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Step 1:
Step 1:
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Step 2:
Add boiling water to the mustard a little at a time.
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Step 3:
Then leave it for 5–6 hours. After that, pour the excess water off the mustard — this is how the bitterness leaves it.
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Step 4:
Mix. Add salt.
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Step 5:
Sugar. Vegetable oil. You can add spices.
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Step 6:
Season the mustard with vinegar.
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Step 7:
Or with lemon juice.
- Store the finished mustard in a tightly sealed jar in the refrigerator. You can also add honey, applesauce, cinnamon, pepper, basil, and other spices to taste.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Lemon juice - 16 kcal/100g
- Mustard Powder - 378 kcal/100g
