Homemade Russian Mustard from Dry Powder

What you need

• 50 g (1/2 cup) mustard powder, sifted
• 120 ml (1/2 cup) hot water, about 80 C, not boiling, plus more if needed
• 1/2 tsp salt
• 1 tsp granulated sugar
• 1 tsp white vinegar
• 2 tbsp sunflower oil, refined

Method

Restated from the original video

1. 1

   Sift the mustard powder into a bowl to break up lumps.

2. 2

   Pour in the hot water a little at a time, stirring until the paste is smooth.

3. 3

   Stir in the salt and sugar.

4. 4

   Add the vinegar and oil, and stir well until fully blended.

5. 5

   Check the texture. It should fall from the spoon like thin sour cream. Stir in a little more water if it is stiff.

6. 6

   Spoon the mustard into a clean jar and close the lid.

7. 7

   Wrap the jar in a towel and leave in a warm place for 2 hours, so the heat develops.

8. 8

   Move the jar to the fridge. The mustard is sharpest after a day and keeps for about 1 month.

Imported from rutxt.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.