Homemade Mustard
10 servings
30 minutes
Homemade mustard is a true classic of European cuisine, rooted in ancient traditions of condiment preparation. Its rich, strong flavor with a slight tang perfectly complements meat dishes, adding depth and richness. A special preparation technique removes excess bitterness while preserving sharpness and flavor intensity. The addition of milk and vegetable oil makes the consistency soft and delicate, while vinegar adds a subtle acidity. This recipe is valued for its simplicity and natural ingredients, making it an ideal choice for gourmets who prefer homemade cooking. It is stored in the refrigerator, gradually revealing and enhancing its aroma. It is served with roasted meats, sausages, or simply as a spicy addition to sandwiches.
1
Mix dry mustard with water to create a dough-like mass. Then spread this mass in a thin layer on a deep plate using a tablespoon and carefully pour boiling water over it, directing the stream along the spoon's surface to avoid disturbing the mustard crust. When the water cools down, gently drain it, refill with boiling water, and carefully drain the water again until finished.
- Mustard: 2 tablespoons
- Water: 5 tablespoon
2
After that, gather the mustard mixture in a bowl, add milk, salt, vinegar, oil, and sugar, and mix everything thoroughly.
- Milk: 1 tablespoon
- Salt: 0.5 teaspoon
- 9% table vinegar: 1 teaspoon
- Vegetable oil: 1 teaspoon
- Sugar: 4 teaspoons
3
Transfer the mass to a jar, close it, and place it in the refrigerator. The mustard will be strong but not overly bitter.
