Mustard powder on brine with sunflower oil

Step-by-step cooking

1. Step 1:

   

   To prepare homemade mustard from powder, take a simple set of products - mustard powder itself, cucumber pickle or marinade and sunflower oil without flavor. Cucumber brine as a mustard diluent was not chosen by cooks at all by chance - after all, it already contains all the necessary flavorings: acid, salt, and sugar, it is already a ready-made solution for diluting mustard potatoes.

2. Step 2:

   

   Cucumber pickle I usually warm up slightly - so fermentation will go much faster and mustard will be ready faster too (you can use, by the way, any pickle: tomato, cabbage, marinade from assorted - there will be a difference in the aroma of the resulting mustard sauce, and only).

3. Step 3:

   

   Take a small jar that closes tightly - I prefer to cook mustard in small portions, but always have it fresh, although it is stored in the refrigerator perfectly for more than one month.

4. Step 4:

   

   Pour mustard powder into a dry jar.

6. Step 5:

   

   Pour in the heated brine next - it can be quickly heated in the microwave in the same glass for one minute in the heating mode. Mix the powder well with the brine so that no dry lumps remain.

7. Step 6:

   

   Pour in a spoonful of sunflower oil and mix the mustard again to an elastic state - it will acquire the consistency of a pleasant thick and flowing sour cream (about 10%), very pleasant color and density. Leave a tightly closed jar of mustard in room conditions for faster fermentation for a day, or until the evening, if done in the morning.

8. Step 7:

   

   Then put the storage jar in the refrigerator, it is perfectly stored in the refrigerator for more than one month. Serve mustard to meat dishes, cook delicious sauces and marinades based on it.