If you're tired of mustard with preservatives, starch and the strong taste of vinegar, make real homemade mustard. This mustard turns out to be soft, but vigorous, with the aroma of spices and a hint of honey. Prepared in 10 minutes, without cooking, without sterilization and stored in the refrigerator for more than a month.
What you will need:
Mustard powder – 100 g
Boiled water, cooled to 40–50 °C – 100 ml
Honey – 1 tbsp. spoon
Sunflower or olive oil – 1 tbsp. spoon
Salt – 1/2 teaspoon
Ground cloves – on the tip of a knife
Lemon juice – 1 teaspoon
How to cook:
- In a bowl, mix mustard powder, salt and cloves.
- Gradually pour in warm water, stirring constantly, otherwise the mustard will become bitter.
- Add honey, oil and lemon juice.
- Stir until smooth.
- Transfer the mixture into a clean glass jar with a tight lid.
- Leave at room temperature for 12–24 hours. During this time, the taste will soften and the spiciness will be revealed.
- Store in the refrigerator. After 1-2 days, the mustard will become thick, velvety and aromatic.
Use it for marinades, sandwiches, dressing for vegetables or as a sauce for meat. It goes well with potatoes, herring and homemade sausages.
Bon appetit!
Question and answer:
Is it possible to replace honey with sugar?
It is possible, but honey gives not only sweetness, but also a softness of taste. Sugar will make the mustard sharper. It is better to use 1 tsp. fructose or Jerusalem artichoke syrup as an alternative.
How long does homemade mustard last?
Up to 2 months in the refrigerator in a tightly closed jar. The oil on top creates a protective film and extends shelf life.
Why is mustard liquid?
Too much water. Next time, add water gradually, the consistency should resemble thick sour cream. Excess liquid can be removed by leaving the jar open for 1–2 hours.
