Homemade mustard
4 servings
5 minutes
Homemade mustard is a true embodiment of Russian culinary tradition, conveying the sharpness and richness of flavor that adds zest to any dish. Its roots go back centuries when spices were valued for their warming properties in cold winters. Spicy and pungent yet softened by oil and honey, this mustard perfectly complements meat and fish dishes, transforming their taste into something special. Added spices—bay leaf, cinnamon, and cloves—create subtle aromatic nuances, while a day of aging allows all flavor dimensions to unfold. It is not just a condiment but a true symbol of hospitality and home comfort, making every meal warm and rich.
1
Add salt, sugar (bay leaf, clove, honey, and cinnamon if desired) to hot water, boil for 5-7 minutes, strain, and pour into mustard powder. Mix thoroughly. Add vegetable oil, vinegar, and mix well again.
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Bay leaf: to taste
- Ground cloves: to taste
- Honey: to taste
- Cinnamon: to taste
- Water: 0.5 glass
- Dry mustard: 100 g
- Vegetable oil: 2 tablespoons
- Vinegar 3%: 2 tablespoons
2
Let it steep for a day. After a day, the mustard is ready to use.