Sweet Mustard
Sweet mustard is a must-have ingredient for any cook. It's every bit as sharp as ordinary brown mustard. Its sweetness — which comes from adding more honey and sugar than a standard recipe calls for — gives it a slightly refined, more appealing flavor. Mustard is typically served with aspics and jellied dishes, and with boiled or roasted whole cuts of meat.
Cooking method
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Step 1:
To make sweet mustard, I use both sugar and honey. You'll also need, of course, dry mustard powder, odorless sunflower oil (or another vegetable oil), and white wine vinegar (any vinegar really works — I used balsamic because I love its aroma, so use whichever you like or have on hand; mustard can even be made with any vegetable marinade or brine). If you like, add a pinch of salt to balance the flavor.
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Step 2:
Pour the mustard powder into a suitable jar with a tight-fitting lid.
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Step 3:
Pour warm water over the powder and stir well so no dry clumps remain.
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Step 4:
Add the sugar and honey and keep stirring until smooth, then add a pinch of salt and the vegetable oil.
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Step 5:
Once the mixture is smooth, fluid, and elastic, stop stirring, seal the jar tightly, and leave it in a warm spot or just at room temperature for about 12 hours (mustard is usually made overnight). In the morning, move it to the refrigerator and store it there.
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Step 6:
The mustard keeps well in the refrigerator for about six months, though it may lose some of its sharpness over time.
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Step 7:
That's it — our sweet mustard is ready! Serve it with meat or even fish, with aspic and jellied dishes, or use it as a base for salad dressings and sauces! Enjoy this sharp, tasty sweet mustard!
- Sweet mustard comes in handy often in the kitchen — it's the base for plenty of sauces and salad dressings. And on its own, ready to go, it's a great appetite-whetting condiment. Marinades and sauces made with mustard, or with a touch of it added, are excellent. Mustard sauces and salad dressings are served either separately in small individual dishes set right on the platter or plate, or drizzled over the food just before serving.
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- White wine vinegar - 14 kcal/100g
- Mustard powder - 378 kcal/100g
