Sweet mustard

Step-by-step preparation

Cooking time: 1 day 10 mins

1. STEP 1

   

   How to make sweet mustard? Prepare all the necessary ingredients. You can use any vegetable oil you like; I used odorless sunflower oil. Vinegar can be any, I took balsamic because I love its flavor, take the one you like or just what you have. You can add a pinch of salt to balance the taste, which is what I did. This is optional

2. STEP 2

   

   Pour mustard powder into a suitable jar with a tight lid.

3. STEP 3

   

   Pour warm water over the powder and mix well so that there are no dry particles left in the total mass.

4. STEP 4

   

   Add sugar and honey, continue stirring until smooth, add a pinch of salt and vegetable oil. Stir again. If you have candied honey, first melt it in a water bath or in the microwave.

5. STEP 5

   

   When the mass becomes homogeneous, fluid and elastic, stop stirring, close the jar tightly with a lid and leave in a warm place or just in room conditions for 12 hours (usually mustard is made overnight). In the morning, put the mustard in the refrigerator and store it there.

6. STEP 6

   

   Mustard keeps well for about six months in the refrigerator, but it can lose its pungency over time.

7. STEP 7

   

   That's all! Our homemade sweet mustard is ready! Serve it with meat and even fish, aspic and jellied meat, prepare salad dressings and sauces based on it! Bon appetit with spicy and delicious sweet mustard!

Comments on the recipe

Alena

14.10.2023

4.8

Good recipe. And here’s how else you can prepare homemade mustard with cucumber brine.

Natalia M

14.10.2023

4.5

I haven't tried sweet mustard yet. I always made it with brine, cucumber or tomato. I decided to try this option. My honey was thick, so I melted it in the microwave until it became liquid. From experience I can say that mixing mustard in a jar is not very convenient; it always takes a lot of time for me and there are lumps left. So lately I’ve been mixing the ingredients in a small bowl with a whisk. It's faster and more convenient for me. For this mustard, I first mixed the dry ingredients, and then began to mix in the liquid ones. I needed one tablespoon more water to get the right consistency. I made the mustard overnight, as the author recommends, and put it in the refrigerator in the morning. The result was a delicious and original sauce! I don’t really like mustard myself, but even for my taste there’s just enough of everything in it. My husband liked it too, he seasoned jellied meat with it and simply spread it on bread. The taste of mustard is sharp-sweet, honey notes are well felt. I think spicy lovers should try this interesting option)

Yana

14.10.2023

4.7

Good afternoon, is it possible to replace wine vinegar with apple cider vinegar?