This homemade mustard recipe will please all those who love all kinds of spicy-sweet spices.
As an experiment when making this sauce, I decided to replace the sweetener granulated sugar or honey with Jerusalem artichoke syrup. Why not? Homemade mustard differs from the store-bought product primarily in that the composition and quantity of its ingredients can be varied at your discretion.
Which I did. The combination of spicy and sweet ingredients in the mustard gives it a special spiciness and unique flavor. After all, that’s exactly what we tried to achieve.
This spicy-sweet mustard is suitable as a salad dressing or stand-alone condiment. They can also be used in the preparation of various marinades (for meat or fish) and homemade mayonnaise. I would also like to mention that homemade mustard is very simple and quick to prepare. It takes only a few minutes and minimal effort.
The only disadvantage of homemade mustard is that its shelf life, compared to the store-bought product, is not as long as we would like. After all, it has no unnecessary chemical additives. You should therefore not make it in large quantities so that you have time to consume it in 2-3 weeks.
Turmeric is not an essential ingredient in this recipe. It is mainly used to give the mustard a nice color. If you wish, you can exclude it from the ingredients. Fresh lemon juice or regular table vinegar is an excellent substitute for apple cider vinegar. Nutmeg and paprika are also good additions.
- Water 85-90 ml
- Mustard powder 50 g
- Jerusalem artichoke syrup 50 g
- Turmeric 1 teaspoon
- Salt 1 teaspoon
- Dried ginger 1 teaspoon
- Vegetable oil 20 ml
- Apple cider vinegar 30 ml
In a small bowl, sift the mustard powder with the turmeric and ginger (this is to remove any debris and break up any lumps).
Add salt to the dry mix.
Pour hot (but not boiling) water into the bowl with the mustard mixture and stir well.
Add the Jerusalem artichoke syrup to the resulting mixture.
Now pour in the remaining liquid ingredients (oil and vinegar) and mix with a whisk.
The mustard with Jerusalem artichoke syrup is ready. Put the sauce in a clean jar (dry, for sure) and leave it on the table for about four hours. Then refrigerate.
Then you can use the ready-made sauce after a third of the day. Enjoy!
