Antonovka burning mustard
Antonov’s apple mustard, cooked at home with his own hands, will shut up all industrial competitors in the belt. Mustard is thick, vigorous, mustard seeds make the texture diverse. This seasoning for meat, fish, sausage fits perfectly, even just spread on a slice of fresh bread - it will be delicious! Harvesting a large amount for the future is not worth it, it is always better to put a portion of fresh mustard sauce, in just 3 days the mustard will gain strength, it will become burning. Antonovka gives this mustard sauce a delicate, oily, slightly creamy texture, aroma and sour note.
- Time for preparing: 30 minutes
- Amount: 200 g
Ingredients for apple mustard from Antonovka
- 3 apples of the Antonovka variety;
- 3 tablespoons of mustard powder;
- 2 teaspoons of yellow mustard seeds;
- 2 teaspoons black mustard seeds;
- 1 teaspoon ground turmeric;
- 30 ml apple cider vinegar;
- 35 ml of olive oil;
- sugar and salt to taste;
The method of preparation of burning apple mustard from Antonovka
My apples, chopped coarsely. Antonovka is the perfect solution for this recipe. The apple puree that is obtained from this variety is thick, viscous, and this is exactly what is needed for a thick sauce.
Pour 2-3 tablespoons of water to the bottom of the stewpan with a thick bottom, put the chopped Antonovka, close it tightly with a lid, put it on the stove.
We steam apples for about 10 minutes over medium heat, the Antonovka during this time actually turns into mashed potatoes. We wipe the steamed fruits through a fine sieve with a tablespoon - we get rid of the skin and seeds.
We return the applesauce to the saucepan, put on the stove, slowly heat almost to a boil.
Add color and texture to our apple mustard. For the texture, pour the grains black and yellow, and for bright yellow add ground turmeric.
Next, pour apple or wine vinegar, pour sugar and salt to taste. You can also add a little ground black pepper.
Stir, heat the mass to a boil, stirring, simmer the mashed potatoes on low heat for 3-4 minutes, so that the mustard seeds slightly swell.
Remove the stewpan from the stove, pour mustard powder. You can add a little more or a little less powder, the consistency of the finished sauce will depend on its quantity. If you need liquid mustard, add the powder gradually with a teaspoon, it is so easy to adjust the consistency.
Pour extra virgin extra virgin olive oil into the stewpan. Use high-quality, thick butter for this mustard recipe.
Mix well, taste, add salt or sugar, if necessary. You do not need to heat anything else, the mustard is almost ready.
We shift the seasoning into a clean, dry jar, close tightly. Leave for 3 days in a cool place. Three days later, apple mustard matures and gains its “strength”.
If the finished product turned out to be more than expected, then you need to pour a little olive oil on top of the jar, it will create an oil film and prevent the mustard from airing.