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Mustard is one of the oldest condiments in the world, used by the ancient Romans and Greeks. The name comes from the Latin "mustum ardens" ("burning must") — originally, grape juice was added to mustard. In Russia, Sarepta mustard (a variety grown in the Volga region) has been known since the 18th century and became a symbol of Russian culinary tradition. Unlike store-bought versions, homemade mustard is simple to make, free of preservatives, and the spiciness can be controlled: the longer the warm steeping, the hotter the final product.

Mustard powder (6 tbsp, preferably from Sarepta mustard seeds) is placed in an airtight container or jar. Add 150 ml of hot (but not boiling) water and mix until smooth. Cover and leave in a warm place for 7–10 hours. During this time, the mustard will settle and liquid will appear on top — if you want very spicy mustard, do not drain this liquid. Then add salt (½ tsp), sugar (1 tsp), apple cider vinegar (½ tbsp) and mix well. Refrigerate for several hours to mature.

INGREDIENTS

• 6 tbsp mustard powder from Sarepta mustard seeds;
• 150 ml / 15 tbsp hot (not boiling) water;
• ½ tsp salt;
• 1 tsp sugar;
• ½ tbsp apple cider vinegar.

PREPARATION

Place the powder in an airtight container or jar. Add water and mix to a smooth consistency. Cover and leave in a warm place for 7–10 hours.

During this time, the mustard will settle and liquid will appear on top. If you want the mustard to be very spicy, do not drain this liquid. Add salt, sugar and vinegar to the container and mix well. Refrigerate for several hours.