Homemade Mustard Recipe

Prepare all the necessary ingredients for homemade mustard. Water should be preheated but not boiled. When buying mustard powder, be sure to check the expiration date and make sure the package is tightly closed. If possible, choose mustard powder from trusted producers, as the final result depends entirely on its quality.

In a mixing bowl, first pour vegetable oil. The bowl should be dry (and clean, of course). Spread the oil evenly throughout the bowl to create an oily layer which will prevent the dry ingredients from sticking too much later on. The oil helps to create a smoother and creamier texture for the mustard. It softens the dry mustard powder and helps achieve a more uniform consistency.

Pour the dry mustard powder into the bowl with the oil. You can buy it ready-made or grind whole mustard seeds. In the second option, the mustard will be more aromatic (if you grind the seeds right before preparing). The first option is faster.

Add sugar and salt to the mustard powder, and mix the ingredients well. Use a whisk or a spoon to mix the dry ingredients thoroughly. If lumps form during the mixing process, crush them to ensure the mustard is evenly distributed.

If you want to make a spicier homemade mustard, you can add a little bit of finely chopped fresh horseradish or cayenne pepper. But be careful and add them gradually to avoid overpowering the spiciness. Mustard itself can be spicy.

Take warm water and gradually add it to the mixture. Mustard will swell, so it's better to pour a little water and stir. If the consistency is not satisfying, add more water. Be careful not to overdo it, otherwise the mustard will become liquid and you'll have to add all the dry ingredients in uncertain proportions.

Stir until completely homogeneous.

Add lemon juice to the resulting mixture. Then set it aside for at least 3 hours, preferably overnight, to let the homemade mustard mature. Taste it with sugar and salt, if needed - add to your liking. But again, don't rush. Over time, the mustard becomes more and more spicy. Give it time to mature.

Homemade mustard is ready. Store it in a clean and airtight jar in the refrigerator. It will remain tasty and fresh for up to three weeks. Just make sure the lid is tightly closed to prevent air from getting in. Try experimenting with different types of mustard - Dijon, grainy or with seeds. Each of them has its own unique taste and texture. Determine your favorite version. And enjoy delicious marinades, sauces, hot and cold dishes with natural, homemade mustard.