Homemade Mustard with Pickle in Sunflower Oil

Homemade mustard with cucumber pickle is the easiest way. Mustard is an original Russian sauce that has long been served in Rusʼ with jellies and jellied dishes, even on the royal table. Ready-made mustard is also used to prepare marinades and sauces.
cook time: 24h 20 min
Lucas Halstead
Homemade Mustard with Pickle in Sunflower Oil

Nutrition Facts (per serving)

164
Calories
7g
Fat
12g
Carbs
14g
Protein

Ingredients (4 portions)

Basic:

Sunflower oil 1 tsp
Brine 0.5 cup
Mustard powder 3 tbsp

Recipe instructions

Step 1

Step 1
To prepare homemade mustard from powder, take a simple set of products — mustard powder itself, cucumber pickle or marinade and unflavoured sunflower oil. It was not by chance that cucumber brine was chosen as a mustard diluent by culinary experts — after all, it already contains all the necessary flavoring additives: acid, salt, and sugar, this is a ready-made solution for diluting mustard beans.

Step 2

Step 2
I usually heat the cucumber brine slightly — this way the fermentation will go much faster and the mustard will be ready faster too (by the way, you can use any brine: tomato, cabbage, assorted marinade — there will be a difference in the aroma of the resulting mustard sauce, and that’s all).

Step 3

Step 3
Take a small jar that closes tightly — I prefer to prepare the mustard in small portions, but always have it fresh, although it can be stored well in the refrigerator for several months.

Step 4

Step 4
Pour mustard powder into a dry jar.

Step 5

Step 5
Pour in the heated brine next — it can be quickly heated in the microwave in the same glass for one minute in the heating mode. Mix the powder with the brine thoroughly so that no dry lumps remain.

Step 6

Step 6
Pour in a spoonful of sunflower oil and mix the mustard again until elastic — it will acquire the consistency of pleasant thick and flowing sour cream (about 10%), a very pleasant color and thickness. Leave a tightly closed jar of mustard in room conditions for faster fermentation for a day, or until the evening if you did it in the morning.

Step 7

Step 7
Then put the jar in the refrigerator for storage; it will keep well in the refrigerator for several months. Serve mustard with meat dishes and prepare delicious sauces and marinades based on it.

Additional rubrics

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