Okrasa brilliant mustard. You can’t do without 1 spice. A burst of flavors in a sealed jar
Homemade mustard is 100 times better than store bought. It’s not hard to do either. One of Carol Okrasa’s recipes would turn out really well. You will always prepare it yourself at home.
iStock, Instagram/karol.okrasa
The dishes prepared for Easter are mainly sour rye soup, eggs in various forms, salads, but also pâtés and various types of cakes. You will need mustard for many of these dishes. How about making it yourself this year instead of picking one up from the store? If you want, be sure to take advantage of the great recipe by Carol Okras.
Mustard recipe by Karol Okrasa
Required components:
- 12 teaspoons of ground yellow mustard seeds
- 4 tablespoons of dry white wine
- 4 tablespoons of apple juice
- 1 teaspoon of turmeric
Method of preparation:
- First, pour white wine and apple juice into a container.
- Add 4 tablespoons of water and 12 ground yellow mustard seeds.
- Mix everything thoroughly, then add turmeric.
- Put the bank in the refrigerator for 12 hours.
What else can you use to make mustard?
To make mustard at home, in addition to the ingredients listed above, you can also add:
- honey
- horseradish,
- vinegar,
- oil
- salt
- pepper
It would also be a good idea to use different types of mustard: black, yellow and white. Remember that homemade mustard can be stored for up to 2 years. However, it should be tightly closed in a jar and stored in a pantry or other dark place. After opening, put it in the refrigerator, you can use it there for up to a year.
