Applesauce I usually take the ready, a small jar of the "Frutonyanya", it is just enough for one serving. Mustard with such a puree is more liquid than usual, but smearing is not a problem, and for salad dressings it is very comfortable. By the way, you can take not only Apple, but also pear or pear-Apple sauce. You can cook Apple sauce yourself, you will need to bake the apples until soft in the oven, peel them and chop. With this puree, the mustard will be of the usual thickness, but the shelf life it is shorter, it should be considered. I also want to draw your attention to the amount of vinegar and sugar. For me two tablespoons of vinegar a lot, I one is enough, you're guided to your taste. The amount of sugar each time variable, because the puree is a different degree of sweetness, but I'm usually less than two spoons are put.

To applesauce add the mustard powder.

Add sugar and salt.

Pour in the vinegar.

Mix thoroughly until a homogeneous mass, very convenient to do it with a whisk.

Put the mustard in a jar, cover and leave at room temperature for 8-10 hours, then put into the fridge for another 10-12 hours. After this time mustard can already, but it is still quite soft to the taste, but after 1-2 days it finally rises and show its edge to the full.

Store the mustard should be refrigerated. Of baby applesauce is stored for two weeks for sure (longer than usual I miss her), homemade mashed potatoes - a week. I don't do it in large numbers, generally using one-norm of the ingredients, ripe - eaten - made fresh.