Hot Apple Mustard From Antonovka. Step-by-step Recipe With Photo

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Hot Apple Mustard From Antonovka. Step-by-step Recipe With Photo
Hot Apple Mustard From Antonovka. Step-by-step Recipe With Photo

Video: Hot Apple Mustard From Antonovka. Step-by-step Recipe With Photo

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Apple mustard from Antonovka, cooked at home with your own hands, will put all industrial competitors in the belt. The mustard is thick, vigorous, the mustard seeds make the texture varied. This seasoning for meat, fish, sausage is ideal, even just spread on a slice of fresh bread - it will be delicious! It is not worth preparing a large amount for future use, it is always better to put a portion of fresh mustard sauce, in just 3 days the mustard will gain strength, become hot. Antonovka gives this mustard sauce a delicate, buttery, slightly creamy texture, aroma and sour note.

Hot apple mustard from Antonovka
Hot apple mustard from Antonovka
  • Cooking time: 30 minutes
  • Quantity: 200 g

Ingredients for Antonovka apple mustard

  • 3 apples of the Antonovka variety;
  • 3 tablespoons mustard powder;
  • 2 teaspoons of yellow mustard seeds
  • 2 teaspoons of black mustard seeds
  • 1 teaspoon ground turmeric
  • 30 ml of apple cider vinegar;
  • 35 ml olive oil;
  • sugar and salt to taste;
  • water.

Method of making hot apple mustard from Antonovka

Wash apples, chop coarsely. For this recipe, Antonovka is the perfect solution. The apple puree, which is obtained from this variety, is thick, viscous, which is exactly what you need for a thick sauce.

Wash apples and chop coarsely
Wash apples and chop coarsely

Pour 2-3 tablespoons of water on the bottom of a stewpan with a thick bottom, put the chopped Antonovka, close the lid tightly, put on the stove.

Pour 2-3 tbsp into a saucepan. l. water, put apples, cover with a lid and put on the stove
Pour 2-3 tbsp into a saucepan. l. water, put apples, cover with a lid and put on the stove

We steam the apples for about 10 minutes over medium heat; during this time, Antonovka actually turns into mashed potatoes. Wipe the steamed fruits through a fine sieve with a tablespoon - get rid of the skin and seeds.

Steam the apples and rub through a fine sieve
Steam the apples and rub through a fine sieve

Return the applesauce to the saucepan, put it on the stove, slowly heat it to almost a boil.

Let's add some color and texture to our apple mustard. For the texture, add black and yellow grains, and for a bright yellow color, add ground turmeric.

Next, pour in apple or wine vinegar, add granulated sugar and salt to taste. You can also add some ground black pepper.

Slowly heat the applesauce to almost boil
Slowly heat the applesauce to almost boil
Pour in black and yellow mustard seeds, add ground turmeric
Pour in black and yellow mustard seeds, add ground turmeric
Add vinegar, granulated sugar and salt to taste, pepper if desired
Add vinegar, granulated sugar and salt to taste, pepper if desired

Stir, heat the mass to a boil, stirring, simmer the mashed potatoes over low heat for 3-4 minutes, so that the mustard seeds swell slightly.

Remove the stewpan from the stove, add mustard powder. You can add a little more or a little less powder, the consistency of the finished sauce will depend on its amount. If you need liquid mustard, add the powder gradually with a teaspoon, so it is easy to adjust the consistency.

Pour extra virgin olive oil into a saucepan. Use a quality, thick oil for this apple mustard recipe.

Heat the mass to a boil, stirring, simmer the puree over low heat for 3-4 minutes
Heat the mass to a boil, stirring, simmer the puree over low heat for 3-4 minutes
Remove the stewpan from the stove and add mustard powder
Remove the stewpan from the stove and add mustard powder
Pour olive oil into a saucepan
Pour olive oil into a saucepan

Mix well, taste, add salt or sugar, if necessary. You don't need to heat anything else, the mustard is almost ready.

Mix the mustard well, taste it, add salt or sugar, if necessary
Mix the mustard well, taste it, add salt or sugar, if necessary

We transfer the seasoning to a clean dry jar, close tightly. We leave for 3 days in a cool place. For three days, apple mustard ripens and gains its "strength".

Transfer the apple mustard to a clean, dry jar, close and leave to ripen
Transfer the apple mustard to a clean, dry jar, close and leave to ripen

If the finished product turned out to be more than expected, then a little olive oil should be poured into the jar on top, it will create an oil film and will not let the mustard wind.

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