How to cook mustard?

Mustard is one of the most frequent condimentson our table. It appeared in Russia not so long ago, only in the 18th century, but it has a long history. Even the ancient Romans seasoned it with their dishes. Due to its unique qualities, it is suitable for a huge number of dishes. And the mustard itself, depending on the tastes of gourmets, can change, acquiring a sharp, burning or sweet taste. Currently, there are three kinds of mustard - white, black and Russian. Of course, there is a mustard of a wide variety of tastes on sale, but the greatest pleasure will be provided by a seasoning done by yourself. There are many ways to prepare homemade mustard. All of them are quite similar. Let's consider some of the simplest.

Ways of preparation

1. About 100 gr. Mustard powder in a small container is brewed with boiling water. It will take about 250 ml., And you need to pour it in gently, stirring all the time. We rub the mixture, making sure that all the lumps disappear. Then dilute the resulting mass of boiled water in a volume of 500 ml. After this, you have to wait 24 hours, keeping the future seasoning in a dark place. When the seasoning is infused, it is necessary to drain the excess liquid and add a little vinegar, salt and vegetable oil to it, focusing on your own taste. This is the easiest way to make mustard from powder.
2. This method is used by French culinary experts. It is necessary to grind in a mortar with a pestle or grind in a mill for spices about 140 gr. seeds of mustard. Then mix them with three tablespoons of mustard powder in a small container. Then add 125 ml. apple cider vinegar and 125 ml. dry white wine. After that, the mixture is infused for about 2 hours, well mixed and flavored with salt and black pepper. But the seasoning is not yet ready - it should be kept in the refrigerator for 3-4 days.
3. Let's see how to prepare mustard with sourness. In one container, 50 grams are added. powder of mustard, salt and sugar for half a teaspoon. Add 1 teaspoon of vegetable oil. The entire mixture is poured with a slightly warm cucumber brine in an amount of 100 ml. and carefully mixed. It remains for a day to insist seasoning in a sealed container. Then add a tablespoon of apple cider vinegar or lemon juice. Keep this mustard in a closed container.