Homemade Mustard
Sauces and Marinades • European
Description
If you want a milder mustard, use less sugar. If the mustard is too thick, add milk.
Ingredients
- Dijon Mustard 2 tablespoons
- Water 5 tablespoons
- Milk 1 tablespoon
- Salt ½ teaspoon
- 9% Vinegar 1 teaspoon
- Vegetable Oil 1 teaspoon
- Sugar 4 teaspoons
Step-by-Step Guide
Step 1
Pour dry mustard with water to create a mixture resembling stiff dough. Then, using a tablespoon, spread this mixture in a thin layer on a deep plate and carefully pour boiling water from a kettle over it, directing the stream along the surface of the spoon to avoid disturbing the mustard crust. Once the water cools, gently drain it, refill with boiling water, and drain again until finished.
Step 2
After that, transfer the mustard mixture to a bowl, add milk, salt, vinegar, oil, and sugar, and mix everything thoroughly.
Step 3
Transfer the mixture to a jar, close it, and place it in the refrigerator. The mustard will turn out strong but without excessive bitterness.
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