On shelves of modern shops it is possible to find so many grades of prepared mustard that even the choosiest gourmet will find for himself something suitable. But nothing ever will replace some self-made mustard. Especially as to do it not so and it is difficult.
It is required to you
- mustard powder
- water
- vegetable oil
- vinegar
- sugar
Instruction
1. Cook mustard for an estimated feast it is necessary to begin day for 2-3 before giving that seasoning managed to infuse, reach a necessary ripeness level.
2. From ingredients you need only dry mustard powder and hot water. But, being guided by the taste, you can part mustard with a cucumber or tomato brine, flavor with honey, spices, nuts and any other additives.
3. Powder for cultivation has to be very qualitative, have characteristic "mustard" color, small friable structure. If necessary it is possible even to sift it through a strainer. You don't part at once much. The is fresher mustard, the it will be more vigorous and more fragrant.
4. Pour 1 tablespoon of mustard powder into a cup, there add 1 tablespoon of boiled water and stir everything in uniform gruel. In process caustic essential oils will begin to be emitted therefore it isn't necessary to incline low over a cup or specially to inhale mustard aroma.
5. Having pounded gruel, add one more spoon of boiled water and repeat a vymeshivaniye. Such double steaming allows to eliminate bitterness from powder, doesn't allow balling.
6. Leave a product to stand 10-15 minutes to allow essential oils to evaporate then stop evaporation process, having added a teaspoon of 9% of acetic acid to mustard 1.
7. To soften seasoning, add to it on a teaspoon of vegetable oil and sugar. If desired vinegar can be replaced with lemon juice, and sugar honey.
8. Shift mustard in the closed jar, put it in the fridge. There it can be stored without serious consequences from 3 to 10 days then you can make to yourself a new portion.