How to cook home mustard - recipes of home mustard - mustard at home

Mustard, perhaps one of the most popular sauces among Russians. And this is not surprising, because without it it is difficult to imagine some of the dishes especially beloved by our compatriots. For example, what is the keen without mustard? And how good with it fried on fire sausages! And a piece of sala with mustard and garlic - well, it's just a sodium! Mustard without any problems can be bought at any store, that's just her taste or sharpness are not always suitable. Another thing is home mustard - you can always make it like you want, taking into account personal preferences, and at the same time add to it the desired taste notes, for example, honey, lemon juice or spicy spices. And in general, home mustard is always tastier, natural and more useful than any store analogues. Agree? Then let's get up!

Mustard - 3 h.;

The home mustard is preparing without much difficulty, and even inexperienced hostesses will cope with this task. In the simplest variation, the mustard powder is mixed with water, salt, sugar and spices, after which it is withstanding in a warm place for several hours - from 6 to 10. However, if you want to get truly fragrant and sharp sauce, it will be more expedient Buy mustard grains and grind them into powder alone. In addition, the home mustard can also be prepared using whole mustard grains - in this case you will get a seasoning, known as the Dijon mustard.

garlic - 3 teeth;

For the preparation of mustard, use only high-quality mustard powder, paying attention to its shelf life. The mustard powder is recommended to sift - thanks to this procedure, you minimize the likelihood of the formation of lumps when mixing with water. By the way, about water. In the recipes, the mustard is usually treated with boiling water or hot water - consider that boiling water makes the taste of seasoning softer, reducing the burning, so if you need a very sharp mustard, add warm water. The mustard powder must be thoroughly mixed with water to a homogeneous consistency - it is very convenient to use a whin. The consistency of the final mixture should resemble a thick sour cream.

Adding vegetable oil to the mustard reduces the sharpness of the outcome product. Thus, if you need a poorest mustard - use it at a minimum, if you want to get seasoning with a gentle taste - add more oil. Despite the fact that the home mustard is a simple product prepared from several of the ingredients, it does not exceed the opportunity to experiment. To get a new taste tint, in mustard you can add spicy spices, such as black pepper, cinnamon, carnation, nutmeg and ginger, and honey, lemon juice, white wine, apple puree and even tomato paste. After the mustard is imagined at room temperature for several hours, it should be done in the refrigerator about a day before use. The longer the mustard will stand, the more acute it will work out.

Salt, pepper - on the tip of the knife.

The home mustard is not stored for a very long time, therefore it makes no sense to harvest it. On average, mustard can be stored for about three months in a cool place, but usually after a month and a half the product begins to lose the original taste and aroma. To keep the home mustard longer than fresh, you can put a thin slice of lemon on it. Also, with the help of lemon, you can "revive" the feeding seasoning - drip in mustard a few drops of lemon juice and add a pinch of sugar.

And finally, a little about the benefits. The home mustard not only makes dishes tastier and enhances appetite, but also has a mass of valuable properties. Mustard seeds contain a large amount of vitamins, minerals and essential oils that have a comprehensive impact on health. First of all, the mustard is rich in vitamins A, D, E, the vitamins of the group B, potassium, calcium, zinc, iron and magnesium. This allows it to favorably influence the processes of digestion, actively split fats, accelerate the metabolism, maintain cardiovascular health and fight with colds.

The home mustard is not only an excellent companion for various dishes, but also an excellent marinade for meat. Mustard well softens meat fibers and makes meat even more appetizing. Even if you just smear a little mustard on a slice of bread and file to soup, it will already work out especially delicious. Want to try more? Our recipes are already waiting for you!

Classical home mustard

Ingredients:

  • 3 tablespoons of mustard powder,
  • 2 teaspoons of vegetable oil,
  • 1/2 teaspoon sugar,
  • 1/2 teaspoon salt,
  • 200 ml of water.

Cooking: Mustard powder with salt and sugar lay out in a dry clean bank. Pour the boiled water by giving it a little cool to cool, and stir before receiving a homogeneous consistency. By consistency, the mixture should remind a thick sour cream and do not contain lumps. After that, the mustard need to put in a warm place for 10 hours, closing the jar with a lid. After this time, the mustard need to add oil and mix well.

Mustard with adding honey is a soft taste, so it can be used when marinating meat and as a base for salad sauces. For the preparation of mustard can be used both fresh honey and sugared - in the latter case it should be pre-melt in a water bath or in the microwave.

Mix everything, grate the bird, leave to pick up for 30-60 minutes. Next, bake as usual.

Home mustard with honey

Ingredients:

  • 5 tablespoons of mustard powder,
  • 4-6 tablespoons of water,
  • 1 tablespoon of honey,
  • 1 teaspoon of vegetable oil,
  • 1/3 teaspoon salt.

Cooking: Dilute mustard powder in hot water to obtain a homogeneous mass without lumps. Add salt, honey and vegetable oil. Mix well. If you need a sweeter mustard, add more honey. Mustard put in the jar, close the lid and put on the night in a warm place.

Fans of a particularly acute mustard, intercepting spirit, for sure, our next recipe will have to taste. To make mustard even more burning, add ground ginger into it and do not forget that you should not mix mustard powder with boiling water, as it softens the sharpness. An important condition for obtaining the burning mustard is also a long-term insisting in the refrigerator - no less than a week.

Home Mustard "Entry"

Ingredients:

  • 6 tablespoons of mustard powder,
  • 6-8 tablespoons of water,
  • 1 teaspoon sugar,
  • 1/2 teaspoon salt,
  • 1/2 tablespoon of apple vinegar.

Cooking: In a jar or container, mix the mustard powder with hot water, pouring it with a thin flowing. In the mixture there should be no lumps. Close the jar or container with a lid and remove in a warm place for 7-10 hours. During this time, liquid is formed on the surface of the mustard - it is not necessary to merge it, if you want to get a really sharp mustard. Next you need to add sugar, salt, apple vinegar and mix thoroughly. After the mustard is imagined in the refrigerator during the week, it is ready for use.

Russian mustard is another example of a particularly acute seasoning. Its distinctive feature is the use of fragrant spices, thanks to which such a mustard has a unique fragrance.

Additionally, the video disc on the topic:

Home Mustard "In Russian"

Ingredients:

  • 100 g of mustard powder,
  • 2 tablespoons of vegetable oil,
  • 1 tablespoon sugar,
  • 1 teaspoon salt,
  • 2 laurel sheets,
  • 2 booton cloves,
  • 1 pinching cinnamon,
  • 1/2 cup of 3% vinegar,
  • 1/2 cup of water.

Cooking: Pour water into a small saucepan, bring to a boil, add bay leaf, carnation, cinnamon, sugar and salt. Stir, remove from the stove, cover the pan with a lid and let it stand. After 10 minutes, the fluid to strain and gradually pour into the mustard powder, stirring. Next pour vegetable oil and vinegar. Vinegar add gradually so that the mustard does not work too liquid. Stir up to homogeneity and shifting mustard to the jar. It should become in front of the use in the refrigerator under the lid during the day.

Adding lemon juice to mustard, as in the next recipe, not only gives the product a pleasant sourness and a thin fragrance, but also prolongs the shelf life.

Ingredients:

  • Home mustard with lemon juice
  • 2 tablespoons of mustard powder (with a slide),
  • 1 tablespoon of lemon juice,
  • 1/2 teaspoon salt,
  • 1/2 teaspoon sugar,
  • 1 tablespoon of vegetable oil,
  • 1/4 teaspoon curry,

Cooking: 80 ml of water.

Mustard powder lay out in a jar and stir with boiling water. Close the jar with a lid, wrapped with a towel and leave for 8 hours. Add oil, lemon juice, sugar, salt and curry. To stir thoroughly. Mustard is ready to eat.

For the preparation of mustard can also be used brine (cucumber, tomators or cabbage), which is very relevant in the cold season, when conservation is actively used, and the brine is usually poured. Depending on the taste of brine, the mustard will have those or other taste notes. In general, the brine usually adds pleasant sourness to the sauce.

Ingredients:

  • 6 tablespoons of mustard powder,
  • Home mustard on cucumber brine
  • 8-10 tablespoons of cucumber brine,

Cooking: 1 teaspoon of vegetable oil.

Mustache powder mix with cooled brine to obtain a homogeneous mass in a clean dry jar. Stir with vegetable oil and give mustard broken at room temperature for 6-8 hours.

Dijon mustard is a traditional French seasoning that has a soft taste and an extremely appetizing aroma. Such mustard like almost everyone. It can be added to salads, serve with fish dishes and use meat when marinating meat - it turns out simply.

Dijon mustard is a traditional French seasoning that has a soft taste and an extremely appetizing aroma. Such mustard like almost everyone. It can be added to salads, serve with fish dishes and use meat when marinating meat - it turns out simply.

Ingredients:

  • Dijon mustard
  • 80 g mustard beans,
  • 60 g powder mustard,
  • 2 glasses of dry white wine,
  • 2 Large bulbs,
  • 2 cloves of garlic,
  • 2 tablespoons of floral honey,
  • 1 tablespoon of vegetable or olive oil,

Cooking: Salt to taste.

Stay in a pan finely chopped onions and passed through the press garlic. Pour wine, bring to a boil and cook on slow fire for 5 minutes. When the mixture will cool, strain wine and throw out vegetables. Wine to fill back into the pan. Add melted honey, salt to taste and mustard powder. Thoroughly grind so that it does not remain a lump. Add oil, mix and put a saucepan on the stove. Pour the grain of mustard, mix and cook, constantly stirring until the mixture becomes thick. Finished mustard decompose on jars.

Mustard based on apple puree is one of the varieties of fruit mustard. For its preparation can also be used pears or grapes. Such a seasoning with a mild taste with sour-sweet notes is perfectly suitable for meat dishes, salads and cheese cuts. You won't call such mustard, but it can be offered to children.

Ingredients:

  • Gentle mustard on apple puree
  • 1 sour apple
  • 1 tablespoon sugar,
  • 1 tablespoon of lemon juice,
  • 1 tablespoon of mustard powder,
  • 1.5 tablespoons of 3% vinegar,
  • 1 teaspoon of lemon juice,
  • a pinch of salt,

Cooking: Chipping cinnamon.

Apple wrap in foil and bake in a heated to 180 degrees oven for 15 minutes. Give the apple to cool, clean it from the peel, wipe the flesh through the sieve and mix with all the ingredients by the list by adding the last vinegar. If the mustard seems to you with sour, you can add some sugar. After the mustard is imagining for two days in the refrigerator, it can be used.

The home mustard will not leave anyone indifferent. And how many different variations can be prepared, just have time to try! Enjoy your appetite and your loved ones!

Svetlana Popova

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

Close your eyes, and imagine the boys of the head of the Russian chill. Or, for example, a whole dish of smoking Bavarian sausages with beer. Or, now, hot dog is a soft bun, salty cucumbers, fragrant sausage, a piece of cheese ... It seems that these dishes are missing something ... well, of course! Mustard! There are no shortage in stores, but all is "not like that." Not trouble, because the preparation of mustard of powder at home is no problem. On the contrary, home mustard, as they say, crooked, although in the nose pinch! And if you love the message, then you and cards in hand - add the desired components, adjust the sharpness and sweetness to your own taste. Today we will learn to prepare the seasoning so that friends behind the recipe built in the queue.

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

Classic Powder Mustard Recipe

There are three types of mustard grains in the world: White, Black and Sarept. In Russia, they traditionally use the latter, and the very first written mention of them are found in the documents of the XVIII century. And we used mustard with us not only as seasonings, but also as a cold medicine. But today we will not be treated, but only accelerate the appetite by this acute spice.

  • The classic home mustard is prepared from such ingredients:
  • 3 spoons of mustard powder;
  • half spoons of sugar and as many vegetable oil;

to taste salt.

  1. If you want to get a truly fragrant, sharp mixture, then it is better to buy mustard grain and make powder on their own.
  2. Take the 200-gram jar, wipe it dry so that the powder does not stick to wet areas, otherwise dark stains remain on the walls.
  3. Pour mustard powder in a jar, add sugar, salt there. Stir and remove to the side.
  4. Board the half of the water and give it a little cool - high temperatures destroy the enzymes contained in the mustard.
  5. Along the spoon, add warm water into a dry mixture and gently stirrate. The finished seasoning should be like a thick sour cream so that it can be easily smeared, for example, on bread. Mix carefully without leaving lumps.
  6. Now the mustard must "be worn." To do this, it in a closed bank put in a warm place (can be directly on the battery) for several hours.

After some time, we open almost the finished seasoning and add oil to it. You can not do this, but then the seasoning will quickly darken and rather loses his burning.

Video.

Mustard with Mid.

  • It is such a "honey" mustard perfectly for marinating meat and perfectly combined with salads. The amount of lemon juice in its composition can be adjusted to the most side, if desired. In the specified proportions, the sauce turns out a burning, with a sweet aftertaste and an acidic note.
  • Mustard in grains 70 grams;
  • 3 spoons of honey and water;
  • on a spoonful of sunflower oil and freshly squeezed lemon juice;

Quarter salt spoons.

  1. We proceed to the preparation of "honey" mustard sauce.
  2. First, in a coffee grinder, grind mustard grain into powder and lay it out in dishes, where we will breed our sauce.
  3. We put water on fire and while it is heated, suck salt into the mustard powder and thoroughly mix dry ingredients.
  4. We pour warm water into the salted mustard and lag so that the spice evenly absorbed moisture. The finished mixture should already be the consistency you wish to get at the end.
  5. Pour the honey in the resulting mass. If he froze, then pre-melt it in a water bath.

Add lemon juice and enter the oil. All components quickly overheat again so that the finished mustard sauce has a homogeneous mass.

"Honey" mustard ready! Place it into the glass jar and close the lid. Use the spice is better days after 5 when it comes up.

Russian Mustard

Prepare mustard - it's still art. In Russia, she was made so burning so that the spirit would intercepted and find such in the stores today is simply impossible. Therefore, we will do it yourself.

The main secret is not to boil the mustard powder with boiling water. What is hot water, the less evil will be seasoning at the exit.

  • For this Russian mustard will need:
  • 100 grams of mustard powder;
  • according to the half of the warm water and acetic solution (we will be divorced to 3%);
  • 2 spoons of oil (sunflower, no olive! We have a Russian mustard!);
  • 1 spoon of sugar sand;
  • half tablespoons of salt;
  • a couple of laurels leaves;
  • For a special aroma pinch pinch;

For sharpness, a couple of dry clove buds.

  1. When the components are ready, start cooking.
  2. Water heated in a bowl and fall asleep in it cinnamon with cloves, laurel leaves, sugar and salt. Let the spiced mixture boil and cook for a few minutes.
  3. When the decoction will cool down a little, you need it through a fine sieve so that there are no random pieces of spices in the liquid.
  4. Mustard powder in bulk in a comfortable container and, gradually pouring an aromatic decoction into it, stir the sauce to homogeneity.

It remains to introduce oil and acetic solution. Last pouring parts so that the finished product is not too liquid. Read more on Attuale.ru:

Cream sauce for pasta - 7 recipes, how to make a delicious sauce

That's all. Lay out the mustard in the jar, close and send in a refrigerator at least per day. A day later, you can already serve it to the New Year's cold or just to smear the bread to hot first dishes.

Old Russian Mustard

  • The old Russian peasant cuisine did not differ in special research. The recipe for the authentic Russian mustard is also very simple.
  • 3 spoons of powder mustard and sugar;
  • half spoons of gripped cloves;

Vinegar for breeding.

Pour the main ingredient, sugar and clove buds in a bowl and slowly pour the vinegar, seeking the desired consistency. Place the cooked seasoning to the jar, it is good to block and send to a slightly preheated oven or microwave. How cool down, clean the fridge. You can store the product until the year.

Acute mustard at home

Get ready. This is a recipe for a truly cerebral mustard. Such seasoning will not only turn away the appetite, but will also become an excellent medicine at a cold.

  • Prepare ingredients:
  • 80 grams of the usual yellow mustard powder;
  • as much honey (if desired, reduce the amount);
  • 4 spoons of 6% vinegar;
  • 2 tablespoons of lemon juice and as many vegetable oil;
  • grated ginger;
  • Half tea spoons of pepper;

Zedra at will.

  1. This mustarder combines and burning sharpness, and the gentle sweetness of the honey, and the specific taste of ginger adds her spicy notes.
  2. Pour a powder mustard into a deep pile, trig off with a pepper with salt, sprinkle with liquid honey and lemon juice.
  3. Boil the incomplete glass of water with ginger and zest. Give the liquid to cool and strain through the siter in the pile with a mustard mixture.

Carefully overtake mustard with a decoction, sprinkle with vinegar and enter the vegetable oil. If necessary, adjust the consistency of the finished product by adding water or powder.

The spice will be ready for the table in a day.

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

Recipe of Dijon Mustard

Even in the 10th century, the French monks spied the technology of making mustard at Romans and their own production began in quiet. And so I liked the new seasoning to the Europeans, that after three centuries Dijon was rightfully considered the mustard capital and keeps this title to this day.

The authenticity of the origin of this Dijon mustard is confirmed by the relevant certificate. But we, as previously the most French monks, will check the case without noise and dust - prepare the seasoning of the house. The ingredients may seem somewhat strange, but it is precisely such a recipe claimed as classic, French culinaryists.

  • So it will take:
  • 2 glasses of any white dry wine;
  • Two types of mustard: in powder 60 grams and in grams 80 grams;
  • a couple of big bulbs;
  • A pair of garlic teeth;
  • 2 tablespoons of floral honey;
  • half spoons of sugar and as many vegetable oil;

spoon of olive oil;

  1. Mustard better take different, such as white and black. It is the neck of black that traditionally add to the sauce in Dijon.
  2. Onions cut finely, especially not a ceremony. Its appearance in this recipe we are completely uninteresting to us. Garlic we press through the press.
  3. We lay out vegetables in a saucepan, pour wine and heated until it boils. After that, we reduce the temperature and Tomis for another 5 minutes.
  4. When the "onion" wine will cool, filter it, we throw failed vegetables.
  5. We introduce a melted honey into the wine and sprinkle salt.
  6. Came mustard mustard. Pour the powder into a saucepan, evenly overlook it in wine, so that a homogeneous mass without lumps came out. Add oil.

We turn on the stove again, we fall asleep into the wine-mustard mixture of black grain and tom, which is regularly stirring until the liquid thickens.

Dijon mustard is almost ready. We are only left to pour it into jars and close the covers, as cool. Keep such a seasoning in the refrigerator can be up to three months. But it does not matter - she will "disappear" much earlier.

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

French mustard

The French are those more experimenters in the kitchen and mustard recipes they have many. Let's delay at an interesting and relatively simple version.

  • To do this, prepare such components:
  • on the glass of mustard powder, cold water, dry white wine and vinegar;
  • An incomplete glass of mustard in grains;
  • half a cup of brown or slightly more beet sugar;
  • one bulb;
  • on a teaspoon of salt, cinnamon and turmeric;

2 yolks.

  1. Such mustard, like almost all European options, will not be too acute. But in it perfectly marked the bird and fish. So, prepare three deep bowls.
  2. The first bowl is pouring at the same time and the powder, and the grain. We mix the components and fill with water. Let's draw the resulting mixture from 30 minutes to an hour.
  3. Onions cut into quarters and lay out in the second bowl, pour wine and vinegar, perturbate turmeric and cinnamon. Heat the spicy wine with a bow on the stove and bring to a boil. After that, Tomm on the fire is another quarter of an hour.

It remains to introduce oil and acetic solution. Last pouring parts so that the finished product is not too liquid. In the third bowl we beat yolks, we send to them a swollen mustard mixture and fill with warm spicy wine. All this fragrant composition once again put on a slow fire and, stirring, bring to thickening.

Fish sauce - 12 cooking recipes

When the French mustard sauce cools, put it in a comfortable jar and store in the refrigerator. Before serving, it is better to warm up a little in the microwave.

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

Danish mustard

So why she is Danish, remains a mystery, but the sharper Intrigue! Such mustard is preparing simply, and the taste of her soft, gentle, in general, quite in the spirit of Europe. You can use such a sauce as a marinade, as an addition to dairy sausages and sharp sausages, to stew mushrooms and vegetables. Interestingly, in Denmark in such a sauce, herring is marked by a special way.

  • Components:
  • 100 grams of wine white vinegar;
  • 2 tablespoons of powder mustard, whipped cream or fatty sour cream;

Paul spoon sugar.

  1. Preparing sauce literally in two steps.
  2. In a small capacity, we mix the dry mustard with sugar and slowly, stirring, introduce vinegar to the consistency of thick sour cream.

Pasta must have half an hour, and we are still whipping cream. We enter them (or sour cream) in the finished sauce gradually. After the first spoon we try what happened. If it came out abruptly, add a spoonful of cream.

Name Danes original, relying on this recipe, it does not work. But everything is ingenious easy! Try such a paste to marine a young chicken, fish or serve it simply in a sprinkler to stew vegetables.

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

Mustard on apple puree

Such a fruit-mustard sauce is somewhat unpaid for us, but is very widely used in Italy. It serves meat dishes and sophisticated salads. It perfectly complements he and the taste of a variety of cheeses. The taste of sauce is very different from our bone prey to the brain, mustard. Musk fruit prevails, then a sophisticated acid is felt and only after a sharpness.

  • Prepare ingredients:
  • A large apple from those that you do not add to the charlotte - wearing porridge after baking;
  • 2 tablespoons of oil and wine vinegar (preferably white);
  • on a spoon of sugar and mustard grain;
  • slight salt;

pinching with ground cinnamon.

  1. The amount of green can be slightly increased if the sophistication of the Italian cooking will not be impressed with you.
  2. The basis of this sauce is an apple. From him and start. Wash the fruit, cut in half and remove the cores. Cake them in any convenient way. When the finished halves are cool a little, we separate the pulp from the peel and send to the destination of further preparation - to the half-liter bank.
  3. Add to the baked apple oil and blender or fork chop it in mashed potatoes.
  4. Prepare mustard grains. Grind them with salt and sugar in a mortar or coffee grinder. You can leave a slightly larger fraction, and you can grind into dust. Print the mixture with cinnamon and mix again.

Connect two components. Introduce mustard in a vegetable puree, constantly stirring the resulting mixture. At the end, continuing to interfere, add vinegar to several drops to balance the taste of the resulting sauce.

Apple mustard can be used after two hours. "She lives" for no more than two days, because it will not work out to prepare. Well, it is not necessary! After all, it is eaten for a couple of family dinners.

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

Mustard dining room

There was already a lot of recipes, but everything, as they say, "on a free topic". But in the Union for the preparation of mustard, GOST existed and it would be foolishly not to mention it.

  • So, the guest mustard will do from such ingredients:
  • Glass of the main component;
  • 3 full spoons of sunflower oil and sugar;
  • 1.5 tablespoons of acetic acid;
  • Half salt spoons;
  • a pair of laurels leaves;
  • ground pepper;

Cinnamon and carnation.

  1. The seasoning made on this recipe comes sharp, burning, thick. It was all that they served earlier in a cafe and restaurants to the idle, lady, fat first dishes.
  2. First we prepare a decoction from spices. Two glasses of water pour into a bowl and immediately fall asleep salt with sugar and pepper, throw a laurel, cinnamon, carnation. We give liquids to boil and remove it for a day.
  3. After a day, the decoction must be boiled again and pour acetic acid into it.
  4. Powder mustard carry into a deep plate and filter in her spicy infusion. Thoroughly carry the spice with the liquid to uniformity and remove in a warm place for three hours.

After a predetermined time, we introduce the oil into almost ready-made oil, mix again. Ready!

Gostovskaya mustard can be used immediately, but it is better to give her to "grow up" a day in a cool place.

Mustard recipe with cucumber brine

In winter, such a prescription mustard of mustard powder is very relevant. Soler cucumbers go to this time of the year rapidly, and the brine remains only to pour with tears in his eyes. Let's save a glass-other of this delicious liquid and make a sharp, evil and fragrant seasoning.

  1. From the ingredients, only half a cup of dry mustard and cucumber brine will be needed. The cucumbers each hostess closes in different ways, therefore be careful with the second component. It can be too acute if the cucumbers closed with burning peppers, or, on the contrary, to give sweetness.
  2. Half pickles pour into comfortable dishes.

Fall asleep powder in brine, stirring constantly.

The consistency of the finished seasoning is adjustable according to your own taste. Someone loves the pasty mustard, others give liquid.

If the mixture is too sharp, enter some sugar. In the salt, the finished product usually does not need.

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

On brine from tomatoes

Such mustard prepare only true connoisseurs. Having tried it, you will be shivered for a long time trying to put out the fire in the mouth. Didn't you frightened?

  • Then cook the components:
  • incomplete glass of mustard powder;
  • About 300 ml of tomato brine;
  • 2 spoons of oil;

Quarter sugar spoons and even less salt.

  1. In order to prepare mustard for such a recipe, choose brine on vinegar, and a mustard powder of smooth yellow color. Sulish will make the finished seasoning bitter and completely tasteless. If you want to get a "nuclear" mixture, divor it in an ice brine.
  2. Pour the brine into the floor-liter bank and pour into it two times less than the mustard powder. Immediately add salt with sugar.
  3. Carefully slow down the mass until a homogeneous state, mustard must be completely commemorated. Further adjust its consistency to the desired, adding or brine, or powder.

If you want a little soften the taste of the finished seasoning, enter sunflower oil. What it is more, the lack of mustard will come out.

Such a product must necessarily stand at least day. Until no longer causes, his taste will be far from the desired.

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

On cabbage brine

With this recipe, too long to mess around, from the previous two, and the principle of preparation is clear. But in contrast to the cucumber or tomato, the cabbage brine will not give a strong zhuchi and the finished mustard will be softer. But if the cabbage was made with a cranberry or horseradish, the taste of the sauce obtained on it will be much more interesting.

  • So, on a glass of mustard powder, except for the brine itself, you will need:
  • on a spoonful of sugar and vegetable oil;
  • half spoons of salt;
  • quarter spoons of vinegar;

Any spices.

  1. Again, to "salting" check the mixture at once, how to mix it with brine. It is possible to additionally add and not at all. For a more interesting taste as a warrant. Try to take ginger, nutmeg, ground cinnamon.
  2. Take a cooled cabbage brine and fill in the pile. In addition, pour the mustard powder, stirring it in the process for a fork.
  3. Try the taste and add salt and sugar at the request. Give the mustard to relax an hour and a half.

Pour the vinegar and oil, mix well and put in a pre-prepared jar.

This "cabbage" seasoning can be available no earlier than a day.

How to make mustard with grains?

  • This is an exquisite sauce recipe that came from the Motherland of the mustard. The French love to do it using the grain, because the powder is very inferior to taste and aromatic properties. And when there are two types of green in one sauce at once, it turns out, "like in the best houses in London and Paris!"
  • Before a third of a glass of green mustard grain;
  • 2 spoons of green and powder;
  • half a cup of water;
  • At a quarter of a cup of apple vinegar, honey and orange juice;
  • Curly lemon zest (suitable and frozen);
  • a pinch of salt;

pinch of dried dill.

  1. Mustard can also be taken by one variety, but colored christmas in the finished sauce will look especially attractive.
  2. We mix the grain and smack a bit into the mortar, then add mustard powder to them.
  3. In the resulting mixture I introduce fruit juice, vinegar and warm water, little by little. It is better to add more than to fight extra liquid. Sauce sprinkle salt and mix well.

We still have to add dill, honey and zest. After, we beat all this with a magnificence of a blender to the state of a thick cream, or just mix thoroughly if you want to hurt the grains in the finished sauce.

Keep such a seasoning in the refrigerator. Use how refueling for salads like marinade for any type of meat. And you want, just smear on the bread and enjoy an unforgettable taste of two mustard.

The benefits and harm mustard

Prepare a delicious and fragrant seasoning to taste for everyone. The diversity of recipes allows you to make even a novice cook.

Having tried to cook mustard on the proposed recipes, you will probably stop buying it in stores. Some of its options are so tasty that you can just with a spoon. But carefully, because this seasoning is not only useful, but may cause harm with excessive use.

  • Carefully eat mustard with such states:
  • kidney disease;
  • diseases of the digestive tract;
  • hypertension;

Failures in the functioning of the cardiovascular system.

In addition, do not forget about individual reactions to such an aggressive product.

  • If nothing is worried about the above, then you feel free to eat mustard, because she:
  • contributes to the splitting of fats;
  • has antibacterial properties;
  • improves appetite;
  • is an antioxidant;
  • It has a lightweight effect;

Accelerates metabolism.

And it is only scientifically proven. And the people of this specialist are treated with impotence, throat, give children to improve attentiveness and intelligence, and also helps with poisoning and vision problems.

Because, eat mustard with pleasure! Sweet, acute, with sourness, on a fruit basis, with a ginger root - you will definitely find the one that will like to taste. Just cooking

Copyright 1 level

Mustard is fragrant and spicy seasoning, which emphasizes and enhances the taste of the dish in which we use it. Home mustard is very easy and fast!

1) Mustard powder pour hot water. Boiling water will give the finished mustard excessive sharpness, and cold water will make it too easy.

  1. 2) Carefully stir so that there are no lumps.
  2. 3) We leave mustard for 1 hour.
  3. 4) An hour later, add sugar, salt, vegetable oil and vinegar.
  4. 5) Everything is thoroughly mixed up to a homogeneous state.
  5. 6) We leave mustard for another 40 minutes so that its taste is completely revealed.
  6. You can store mustard for several weeks in the refrigerator and necessarily in the closed dishes.

6 secrets of delicious mustard

Use high-quality mustard powder, which has no expiration date. Instead, you can take the ground mustard seeds.

What kind of way would you like to cook mustard? There were unsuccessful attempts? Share your recipes in the comments. Tell us about the article to friends and acquaintances, add to the bookmarks.
Powder needs to be filled with hot water. Boiling water will give the finished mustard excessive bitterness, and cold water will make it too easy.

Add liquid gradually, on a spoon, and mix the mass. So you can achieve the desired consistency of sour cream.

So that the home mustard acquired an unusual fragrance, add spices to it: cinnamon, ginger, nutmeg, ground black pepper or clove.

  • Mustard must draw at least a few hours so that its taste is completely revealed.
  • You can store homemade mustard in the refrigerator a few weeks. But it is better to eat it faster: over time she can exhale.
  • Recipes mustard
  • 1. Acute mustard
  • MothereArthliving.com.

For lovers of mustard, which is stitched to tears.

Ingredients

6 tablespoons of mustard powder;

150 ml of hot water (15 tablespoons);

Home Mustard - Recipe
½ teaspoon salts;

1 teaspoon of sugar;

So that the home mustard acquired an unusual fragrance, add spices to it: cinnamon, ginger, nutmeg, ground black pepper or clove.

  • ½ tablespoon of apple vinegar.
  • Cooking
  • Put powder into a sealed container or a jar. Add water and achieve a homogeneous consistency. Close the lid and leave in warm place for 7-10 hours.
  • During this time, the mustard will fall, and the liquid will appear at the top. If you want the mustard to get very acute, then this liquid is not needed. Add salt, sugar and vinegar to the container and stir well. Put the mustard in the refrigerator for several hours.
  • 2. Home mustard at brine

For lovers of mustard, which is stitched to tears.

TheSpruce.com.

Another option is very acute mustard. You can use both cucumber and cabbage or tomators.

Mustard at home
50 g of mustard powder (3-4 tablespoons);

1 tablespoon of sugar;

So that the home mustard acquired an unusual fragrance, add spices to it: cinnamon, ginger, nutmeg, ground black pepper or clove.

  • ½ tablespoon of apple vinegar.
  • Recipes mustard
  • ¼ teaspoon salts;
  • 1 tablespoon of vegetable oil;
  • 100-130 ml brine (6-9 tablespoons).
  • Add sugar, salt and oil to powder. Pour brine and achieve a homogeneous consistency. Leave the mustard to appear at room temperature for 6-8 hours.

For lovers of mustard, which is stitched to tears.

3. Sweet mustard with honey

Geniuskitchen.com.

Mustard prepared on this recipe, it turns out quite mild. However, the piquant edge in it is still present.

Mustard
50 ml of hot water (3-4 tablespoons);

50 g honey (2-3 tablespoons);

So that the home mustard acquired an unusual fragrance, add spices to it: cinnamon, ginger, nutmeg, ground black pepper or clove.

  • 1 tablespoon of lemon juice;
  • 1 tablespoon of vegetable oil.
  • Pour salt to the powder and enter the water. When the mass becomes homogeneous, add honey, lemon juice and oil and mix to homogeneity.
  • Put the mustard to the jar, close the lid and leave in a warm place for a day or two.
  • 4. Granular mustard

For lovers of mustard, which is stitched to tears.

LinuxCentre.net

This mustard is preparing from entire seeds, which gives it a pronounced taste and aroma.

150 g of mustard seeds (10 tablespoons);

135 ml of orange or apple juice (9 tablespoons);

Dijon mustard is a traditional French seasoning that has a soft taste and an extremely appetizing aroma. Such mustard like almost everyone. It can be added to salads, serve with fish dishes and use meat when marinating meat - it turns out simply.
135 ml of apple vinegar (9 tablespoons);

1 teaspoon salt;

So that the home mustard acquired an unusual fragrance, add spices to it: cinnamon, ginger, nutmeg, ground black pepper or clove.

  • 2-3 tablespoons honey.
  • Fill the seeds of mustard juice and vinegar and leave in the refrigerator for about a day. Seeds should swell and absorb almost all the liquid.
  • Then add salt to the ground, put in a saucepan or a skeleton and bring to a boil. Dog fire to a minimum and boil 3-4 minutes.
  • When the mustard cools down, add honey to it. Slightly try mustard blender so that part of the seed is crushed. Put in the jar, close the lid and leave at room temperature for one or two days.
  • 5. Dijon Mustard
  • During this time, the mustard will fall, and the liquid will appear at the top. If you want the mustard to get very acute, then this liquid is not needed. Add salt, sugar and vinegar to the container and stir well. Put the mustard in the refrigerator for several hours.
  • Flouronmyface.com.
  • This variation of the classic French seasoning is distinguished by a special aroma and soft, almost not sharp taste.

For lovers of mustard, which is stitched to tears.

2 glasses of dry white wine;

1 bulb;

3 cloves of garlic;

1 cup of mustard powder;

1

3 tablespoons of honey;

2 teaspoons of salt; A few drops of Souce Tabasco - at will.

  • Pour wine in a saucepan, add finely cut onions and garlic and bring to a boil. Then cook another 5 minutes on a weak heat without a cover, cool and strain. Mix the liquid with a mustard powder to a homogeneous consistency.
  • Then add honey, butter, salt and tobasco, put a saucepan on a weak fire and, constantly stirring, let the mustard thickening. Put it in the jar, close the lid and leave at room temperature at night.
  • Read also
  • Mustard of industrial production to taste is significantly inferior to self-made. If you cook it according to the classic recipe, it will turn out to be acute, and for lovers of sweet or sour, there are options for sauce with sugar, honey or fruit puree. In addition, mustard cooked from powder at home is absolutely natural and healthy. Even inexperienced culinary will quickly cope with the task.
  • Tips and tricks of cooking

Prepare mustard with your own hands at home is very simple.

  • But before proceeding directly to the cooking process itself, you should familiarize yourself with the rules that allow you to get a delicious and useful product:
  • Mustard powder must be mixed with water, the temperature of which does not exceed 60 degrees, otherwise the finished product will lose a "pointed" highlight and will become fresh. It is from water temperature that depends the saturation of taste. The colder the liquid used for breeding, the sharper it turns out homemade seasoning.
  • The liquid should be added to the powder gradually, in small portions. At the same time, the mixture must be constantly stirred to avoid the appearance of lumps.
  • So that the consistency of the mustard came out a homogeneous, powder foundation must be pre-saming.

Do not despair if the product turned out too liquid. Repair the situation and give the seasoning sufficient density can simply place it for some time in the refrigerator.

2

To protect the mixture from drying, in the process of mixing components, you can add a small amount of fatty pasteurized milk. It will help keep freshness and lemon slicing top above.

In addition, it should be borne in mind that the taste of seasonings can be diversified:

The sharp sauce is well combined with various spices and herbs, such as cinnamon, hammer coriander or grated clove, and the taste of the finished product can also be enriched with pieces of fruit, greens and even buckwheat honey.

Ingredients:

  • In Asian countries, the spicy flavor of mustard is diluted with notes of nutmeg, ginger and Japanese Vasabi. This gives the product a specific taste.
  • The delicate French mustard contains not only powder, but also one-piece grains, therefore it should be filled with dry white wine or grape vinegar.
  • Drinking water in the recipe can be replaced by brine from sauerkraut, pickled tomatoes or cucumbers, as well as liquid apple puree.
  • The finished product should be placed in a tightly closing sterilized container so that it does not exhale and have not lost sharpness, as well as purchased the necessary consistency. The shelf life of the homemade mustard in the refrigerator is no more than 10 days.
  • Traditional homemade mustard

The classic cooking recipe at home suggests use as a base for seasoning already ready powder. However, so that the resulting product has a more rich and bright taste, and also acquired a specific sharp taste, it is advisable to resolve the mustard powder from the grains.

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. Mustard powder - 3 tbsp. l. with a slide;

  2. Hot water - 100 ml; Sugar sand - 1/2 Art. l.;

  3. Vegetable oil - 1/2 Art. l.; Salt - 1/4 tbsp. l.

  4. Cooking technology step by step: one.
  1. To pure dry glass container pour mustard powder. 2.

3

Pour water into the bank (temperature - 60 degrees) gradually a thin flowing, carefully stirring the mixture and leaving no lumps.

3.

Add sugar and salt, stir.

four.

Give the finished product slightly "to cool." To do this, close the can with a lid and put it in heat for several hours. Add oil and insist in a dark place for two days.

five.

Ingredients:

  • If the consistency of the mustard turned out to be too liquid, then the mixture must be kept in the refrigerator one day. This will help the product to become more dense and dense, and also it is better to stand.
  • Mustard at brine
  • Mustard recipes with the addition of marinade are very popular in the winter season. A kind of vegetable juice already has a sufficient amount of salt and spices.

The spicy taste of the homemade mustard at the brine will please the true lovers of burning spices. Experienced cooks are recommended to prepare seasoning exclusively on an ice brine, this gives the product additional sharpness.

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. 3.1
  2. Hot water - 100 ml; On cucumber brine
  3. Vegetable oil - 1/2 Art. l.; In this recipe, the brine is used from under pickled, and not salted cucumbers. It is well combined with mustard powder, and the spices contained in it and garlic significantly improve the taste of homemade seasoning.
  4. Cooking technology step by step: The liquid from the marinated cucumbers is 220 ml;
  5. To pure dry glass container pour mustard powder. Powder of mustard grains - 3 tbsp. l.;
  6. Sunflower oil - 1-2 tbsp. l. Cooking algorithm:

Pour a chilled cucumber brine into a deep clean container.

Add a mustard powder there.

Wait until it worsens.

Mix the composition with a wooden blade to get a homogeneous consistency.

Ingredients:

  • Give the finished product to stand a little.
  • 6.
  • Pour oil and mix again.
  • The resulting seasoning should be in the refrigerator in a glass tightly closed jar for 24-72 hours. Vegetable oil in this recipe can be replaced with olive, linen or any other. This will not only make the product more gentle, but will become a raisin of the recipe.
  • 3.2

Cooking:

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. On brine from under tomatoes
  2. Hot water - 100 ml; This recipe is designed exclusively on fans of acute. For cooking you need to use a mustard powder of a yellow shade.
  3. Vegetable oil - 1/2 Art. l.; mustard powder - 2/3 cups;
  4. Cooking technology step by step: Tomatory brine based on vinegar - 330 ml;
  5. To pure dry glass container pour mustard powder. Sunflower oil - 2 tbsp. l.;
  6. Sunflower oil - 1-2 tbsp. l. Sugar - 1/4 hp;
  7. Salt to taste. In the pre-prepared glass floor-liter container to pour most of the expanded brine.

Add mustard powder to it.

Give it to get completely blocked.

Mix the mixture to obtain a homogeneous mass, gradually adding the remaining brine. If the mustard turned out to be too thick, you can add more brine, and if liquid is a little powder.

Put sugar and salt.

Ingredients:

  • Once again thoroughly preventing the mass.
  • 7.
  • Pour the sunflower oil to slightly soften the resulting seasoning, and mix again. To get a more delicate taste, the specified amount of oil can be increased.
  • The mustard must come in a dark place during the day.
  • 3.3.

Cooking:

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. With the addition of cabbage marinade

  2. Hot water - 100 ml; Mustard on the cabbage brine has a spicy taste. And the cooking technology is slightly different from the previous methods: in this recipe, the fluid must be gradually poured into powder.

  3. Vegetable oil - 1/2 Art. l.; Mustard powder - 50 g;

  4. Cooking technology step by step: Capported brine, mixed with 1/2 h. l. table vinegar (9%) - 1 cup;

  5. To pure dry glass container pour mustard powder. Sugar - 1 tbsp. l.;

  6. Sunflower oil - 1-2 tbsp. l. salt to taste;

  7. Salt to taste. Refined oil - 1-2 tbsp. l.

Pour powder into deep dishes.

4

Add sugar and, if desired, salt (if the brine is not salty).

Mix.

Gradually add brine from cabbage with small portions to control the consistency.

Stir and shift into the appropriate packaging carefully. Give the mass to stand during the day in a dark and warm place.

Pour oil.

Stir once again gently.

Ingredients:

  • Vinegar in this recipe can not be used or replaced by it with a small amount of freshly squeezed lemon juice.
  • Recipes sweet mustard
  • Not always mustard sauce should be too sharp or salty. Powder is well combined with sweet components, such as fruits or berries.
  • Delicious and useful mustard in Russia prefer to prepare on the basis of apple or pear puree. Honey seasoning has special healing properties. It can be taken in small portions with colds or use to eat.
  • 4.1.
  • With honey

Cooking:

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. Gentle and fragrant honey mustard leaves a pleasant aftertaste and perfectly combined with meat and fish. Cooks around the world prefer to use this seasoning for dishes with the addition of eggs.
  2. Hot water - 100 ml; water - 50 ml;
  3. Vegetable oil - 1/2 Art. l.; Small cook salt - 10 g;
  4. Cooking technology step by step: Powder made of mustard grains - 50 g;
  5. To pure dry glass container pour mustard powder. honey (preferably buckwheat) - 50 g;
  6. Sunflower oil - 1-2 tbsp. l. Lemon juice - 1 tbsp. l.;
  7. Salt to taste. Sunflower oil - 1 tbsp. l.

Missed through a sieve mustard powder mix with salt.

Pour into the water.

Carefully stir up to the pasty consistency.

Melt honey in a microwave or water bath so that it becomes the most liquid and transparent.

Ingredients:

  • Pour it into the mustard mixture, add lemon juice and vegetable oil.
  • Mix seasoning again.
  • Pour the mustard into the clean glass container and close the lid tightly. Leave to insist for 4 days.
  • The finished product should be at temperatures from 20 to 22 degrees Celsius. After the bank, it should be boosted, mix, merge an extra liquid (if it appears) and remove it for storage in the refrigerator. If desired, the taste of seasoning is possible with the hammer of paprika or ginger. This will help to give any dish of acute, and also takes the healing properties sauce.
  • 4.2.
  • Fruit on apple puree
  • Apple mustard has a thin aroma of a ripe apple and combines with dishes from cheese or lamb. Optionally, this fruit can be replaced by ripe pear. The pear mustard is not inferior to the apple to taste and is suitable for baked chicken or turkey.
  • Large sweet apple - 1 pc.;
  • 3.2

Mustard powder - 1 tbsp. l.;

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. Sunflower oil - 1 tbsp. l.;
  2. Hot water - 100 ml; Apple vinegar - 2 tbsp. l.;
  3. Vegetable oil - 1/2 Art. l.; Brown sugar - 1 tsp;
  4. Cooking technology step by step: lemon juice - 1 tsp;
  5. To pure dry glass container pour mustard powder. Cinnamon is half a teaspoon;
  6. Sunflower oil - 1-2 tbsp. l. Carnation - 3 pcs.;
  7. Salt to taste. Cooking technology:
  8. Remove the apple core, wrap the fruit in the foil and send to the oven. Prepare at a temperature of 170-180 degrees for a quarter of an hour. Clear cooked apple from the peel, cut into small pieces and skip through the sieve to get a puree mass.
  9. Add to the resulting mashed mustard powder, crushed sugar and salt, sunflower oil and lemon juice. Mix the composition thoroughly with a blender.
  10. Vinegar to pour into an enameled saucepan. Add cinnamon and carnation.

Bring the mixture to boil and remove from fire.

8.

Pour vinegar with spices to the mustard.

nine.

Ingredients:

  • Stir again to homogeneous consistency.
  • ten.
  • Move into a clean glass jar and insist 2 days, mixing daily.
  • If you wish to diversify the taste of the apple mustard, you can pieces of grapes. Suitable as an additive to this sauce and ground kernels of walnuts.
  • 4.3.

Cooking:

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. With the addition of fruit (Italian Mostard)
  2. Hot water - 100 ml; This seasoning is rather a fruit, filled with mustard syrup, rather than the traditional pasty mustard. But on tasteings, this sweet dish with mustard is not inferior to other variants of mustard sauce.
  3. Vegetable oil - 1/2 Art. l.; any fruit (mix) - 1 kg;
  4. Cooking technology step by step: Sugar - 1/2 kg;
  5. To pure dry glass container pour mustard powder. Juice orange - 0.7 l;
  6. Sunflower oil - 1-2 tbsp. l. Mustard powder - 50 g;
  7. Salt to taste. White wine - 1 cup.
  8. Remove the apple core, wrap the fruit in the foil and send to the oven. Prepare at a temperature of 170-180 degrees for a quarter of an hour. Cut the fruit with large pieces. If you remove the skins, the syrup will be lighter.
  9. Add to the resulting mashed mustard powder, crushed sugar and salt, sunflower oil and lemon juice. Fall asleep with sugar.
  10. Vinegar to pour into an enameled saucepan. Pour orange juice.
  11. Leave in open container for a day until the sand is completely dissolved. Within 24 hours, mix the mixture a couple of times. Set a colander in a saucepan.
  12. Ship it into it fruit mass. Give juice from fruit completely drain.
  13. Put it on the middle fire, bring to a boil and tomorrow as long as the amount does not decrease exactly twice. Foam periodically remove noise. Finished syrup again pour pressed fruit.
  14. Leave the workpiece for another one day in order for the composition to be blown. eleven.
  15. Mustard powder dissolve in a glass of white wine in an enamelled bowl and gently heat the mixture on slow fire. 12.
  16. Constantly stirring, bring the mustard mixture to 100 degrees and boil for another two minutes. thirteen.
  17. Once again, separate the fruits from the syrup and straighten the latter through a sieve or gauze. 14.

Dispatch fruits on sterilized banks.

15.

Connect mustard and fruit syrup.

16.

Ingredients:

  • Pour this mixture of fruits, completely covering them.
  • 17.
  • Gently squeeze the excess air by pressing the fruit with a spoon.
  • The mustard must come in a dark place during the day.
  • Banks with a Mostard should be stored in a dark cool place with tightly closed covers. Before feeding in it, you can add sesame seed seeds or diversify the taste of a light note of the paprika's hammer.
  • 4.4.
  • Sweet seasoning

Cooking:

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. Mustard of powder with a pronounced sweet taste is not too acute. Optionally, the amount of sugar can be reduced.
  2. Hot water - 100 ml; Powder mustard - 4 tbsp. l.;
  3. Vegetable oil - 1/2 Art. l.; Sugar - 2 tbsp. l.;
  4. Cooking technology step by step: Oil - 1 tbsp. l.;
  5. To pure dry glass container pour mustard powder. Flour - 1 tbsp. l.;
  6. Sunflower oil - 1-2 tbsp. l. water - 60 ml;
  7. Salt to taste. Wine white vinegar - 50 ml.

Mustache powder mix with flour.

5

Pour water brought to 60 degrees, into a deep bowl.

Add a mixture of the powder component and flour. Give the composition is broken within 15-20 minutes.

  • Add sugar and salt.
  • Stir and leave for another a few minutes.
  • Pour oil and vinegar. Stir and insist for 40-60 minutes.

Sweet mustard optionally insist for several days. It is ready to eat literally an hour after cooking.

Mustard - Russian or Zamar?

Mustard sauce love to eat not only in Russia, but also in many European countries.

Ingredients:

  • The most famous foreign seasonings from the cooks around the world today are considered:
  • Dijon mustard;
  • Mediterranean;
  • Danish.
  • 5.1
  • Russian
  • The poorest Russian mustard is perfect for hot first dishes and meat. It is supposed to smear on bread, as well as put on top of a piece of chill.
  • Mustard in powder - 100 grams;
  • Warm water - 1/2 cup;

Cooking:

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. acetic solution (3%) - 1/2 cup;
  2. Hot water - 100 ml; Sunflower oil - 2 tbsp. l.;
  3. Vegetable oil - 1/2 Art. l.; Sugar sand - 1 tbsp. l.;
  4. Cooking technology step by step: Salt - 1/2 part;
  5. To pure dry glass container pour mustard powder. Lovel leaf - 2 pcs.;
  6. Sunflower oil - 1-2 tbsp. l. Cinnamon - on the tip of the knife;
  7. Salt to taste. Carnation - a pair of dried buds.

Heat the water in the bowl.

Fall asleep cinnamon and cloves, add laurel, salt and sugar.

Bring to a boil and cook on slow fire for a few more minutes.

Ingredients:

  • The decoction to cool and strain.
  • Pour the fragrant liquid in small portions to the mustard powder.
  • Stir up to uniformity.
  • Enter oil and vinegar gradually.

Cooking:

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. The product is almost ready. Now it is necessary to decompose it on banks, close them tightly and send it for 24 hours to the refrigerator for insteading.
  2. Hot water - 100 ml; 5.2
  3. Vegetable oil - 1/2 Art. l.; Starus Recipe
  4. Cooking technology step by step: Mustard powder - 3 tbsp. l.;
  5. To pure dry glass container pour mustard powder. The tough carnation is 6 g;

Sugar - 3 tbsp. l.;

Vinegar - to taste.

Place powder, sugar and carnation in a bowl.

Pour vinegar and stir up to liquid consistency.

Ingredients:

  • Pour the mixture to banks and cover them with covers.
  • Put banks in the oven turned off, preheated to the minimum temperature, about 40 minutes.
  • Get and keep at room temperature.
  • Stir up to uniformity.
  • The shelf life of such a simple seasoning is about a year. If the mustard becomes too thick, it can be re-divided by vinegar. And to make too sharp taste more gentle, the usual vegetable oil will help.
  • Russian
  • 5.3.
  • Soviet dining mustard
  • In the USSR, there was a special GOST, which was made delicious, acute and very burning dining mustard.
  • mustard powder - 1 cup;

The spicy taste of the homemade mustard at the brine will please the true lovers of burning spices. Experienced cooks are recommended to prepare seasoning exclusively on an ice brine, this gives the product additional sharpness.

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. water - 2 glasses;
  2. Hot water - 100 ml; Sunflower oil - 3 tbsp. l.;
  3. Vegetable oil - 1/2 Art. l.; Acetic acid - 1.5 tbsp. l.;
  4. Cooking technology step by step: Lavar leaf - 2 pcs.;
  5. To pure dry glass container pour mustard powder. Ground black pepper - to taste;
  6. Sunflower oil - 1-2 tbsp. l. Cinnamon is a small pinch;
  7. Salt to taste. Carnation - three dry buds.
  8. Remove the apple core, wrap the fruit in the foil and send to the oven. Prepare at a temperature of 170-180 degrees for a quarter of an hour. Pour water into the saucepan.
  9. Add to the resulting mashed mustard powder, crushed sugar and salt, sunflower oil and lemon juice. Add a sugar, salt, pepper, laurel, cinnamon, carnation.
  10. Vinegar to pour into an enameled saucepan. Bring liquid to boil.

Remove it to insist in a warm place for 24 hours.

The next day, the decoction re-boil and pour acetic acid into it.

Powder mustard pour into a deep bowl.

There, add a fluent infusion with spices.

Ingredients:

  • Mix the composition thoroughly and remove in a warm place for 3-4 hours.
  • Add oil.
  • Strive out again.
  • The Soviet mustard is almost immediately ready for use. But it is better to give her to ripen for 24 hours in a cool place. Serve this sauce to the table is recommended together with a cold, lard, fat soup.
  • 5.4.
  • Dijon seasoning from France
  • Many centuries ago, French monks were so conquered by the taste of an unusual acute seasoning, which kidnapped the technology of cooking in the Romans and engaged in the production of Dijon mustard. This sauce has gained popularity in most European countries. For many centuries, Dijon was considered to be the world mustache capital and does not lose this status to this day.
  • 3.2

The spicy taste of the homemade mustard at the brine will please the true lovers of burning spices. Experienced cooks are recommended to prepare seasoning exclusively on an ice brine, this gives the product additional sharpness.

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. White dry wine - 2 glasses;
  2. Hot water - 100 ml; mustard powder (from white mustard) - 60 g;
  3. Vegetable oil - 1/2 Art. l.; Black mustard grains - 80 g;
  4. Cooking technology step by step: Large bulbs - 2 pcs.;
  5. To pure dry glass container pour mustard powder. garlic cloves - 2 pcs.;
  6. Sunflower oil - 1-2 tbsp. l. Floral honey - 2 tbsp. l.;
  7. Salt to taste. Olive oil - 1 tbsp. l.;
  8. Remove the apple core, wrap the fruit in the foil and send to the oven. Prepare at a temperature of 170-180 degrees for a quarter of an hour. Onions finely cut.
  9. Add to the resulting mashed mustard powder, crushed sugar and salt, sunflower oil and lemon juice. Garlic squeeze through the press.
  10. Vinegar to pour into an enameled saucepan. Put vegetables into an enameled saucepan.
  11. Leave in open container for a day until the sand is completely dissolved. Within 24 hours, mix the mixture a couple of times. Pour wine.
  12. Add to the resulting mashed mustard powder, crushed sugar and salt, sunflower oil and lemon juice. Add a sugar, salt, pepper, laurel, cinnamon, carnation.
  13. Put it on the middle fire, bring to a boil and tomorrow as long as the amount does not decrease exactly twice. Foam periodically remove noise. Bring the composition to boil.
  14. Leave the workpiece for another one day in order for the composition to be blown. Reduce the temperature and tomorrow for another 5 minutes on slow fire.

Merge the resulting wine broth, strain it and cool slightly.

Enter into the solution melted honey.

Pour in the same salt and mix.

Pour dry mustard powder in a saucepan with wine.

Ingredients:

  • It is evenly confused that the mass is homogeneous, without lumps.
  • In the wine-mustard a mixture to fall asleep grains.
  • Pour the sunflower oil to slightly soften the resulting seasoning, and mix again. To get a more delicate taste, the specified amount of oil can be increased.
  • Tomber on slow fire, regularly stirring until the liquid will find the desired delicate.
  • As soon as the composition obtained cools, it should be pouring into banks and close them tightly covers. Store Dijon sauce is necessary in the refrigerator. The maximum shelf life is 3 months.
  • 5.5.
  • Mediterranean with laurel sheet
  • This sauce is well combined with fish and vegetables. Spicy seasoning is also well suite as a refueling for salads with olives and olives.

Cooking:

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. Powder from mustard - 100 g;
  2. Hot water - 100 ml; Water - 3/4 cups;
  3. Vegetable oil - 1/2 Art. l.; salt - 1 tsp;
  4. Cooking technology step by step: Vinegar 9% apple - 100 ml;
  5. To pure dry glass container pour mustard powder. Vegetable oil - 1 tbsp. l.;
  6. Sunflower oil - 1-2 tbsp. l. Bay leaf - 1 pc.;
  7. Salt to taste. Cinnamon - to taste.
  8. Remove the apple core, wrap the fruit in the foil and send to the oven. Prepare at a temperature of 170-180 degrees for a quarter of an hour. Put water on a weak fire.
  9. Add to the resulting mashed mustard powder, crushed sugar and salt, sunflower oil and lemon juice. Add salt, sugar, laurel and cinnamon.
  10. Vinegar to pour into an enameled saucepan. Keep the mixture on fire until completely dissolved grains.

Cool

Pour vinegar.

Half the resulting decoction brew mustard powder (pour gradually).

Stir thoroughly.

Place in a warm place for a day.

Ingredients:

  • Pour the remaining decoction.
  • Drinking water in the recipe can be replaced by brine from sauerkraut, pickled tomatoes or cucumbers, as well as liquid apple puree.
  • Strike.
  • The resulting composition should be released at room temperature for another 24 hours. After that, the mustard seasoning is mixed again and remove into the refrigerator.

The spicy taste of the homemade mustard at the brine will please the true lovers of burning spices. Experienced cooks are recommended to prepare seasoning exclusively on an ice brine, this gives the product additional sharpness.

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. 5.6.
  2. Hot water - 100 ml; Danish mustard refueling
  3. Vegetable oil - 1/2 Art. l.; This recipe is very simple, and the taste of seasoning is mild and in European sophisticated. You can use such a sauce as a pleasant addition to sharp sausages or dairy sausages, as well as stew vegetables with mushrooms.
  4. Cooking technology step by step: In Denmark, herring feet in such a mustard.
  5. To pure dry glass container pour mustard powder. Powder from mustard - 2 tbsp. l.;

6

Apple vinegar or white wine vinegar - 100 ml;

Whipped cream or fatty sour cream - 2 tbsp. l.

Ingredients:

  • Mix dry components.
  • Gradually add vinegar to make a consistency of thick sour cream.
  • Carefully rub the mixture to a homogeneous consistency.
  • Soaking for 6th minutes.
  • Add cream and mix again.
  • How to prepare mustard with grains?
  • Grain mustard cooked with her own hands, not only has a pleasant taste, but also looks very appetizing. Grains can use one variety, however, the dish will look more aesthetic if you add multi-colored grains.
  • Grains of white mustard - a third of a glass;

Mustard powder - 1 tbsp. l.;

  1. In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded. The grains of the Black and Sarept mustard - 1 tbsp. l.;
  2. Hot water - 100 ml; Mustard powder - 2 tbsp. l.;
  3. Vegetable oil - 1/2 Art. l.; Water is half a glass;
  4. Cooking technology step by step: Apple vinegar, orange juice and honey - quarterly cups;
  5. To pure dry glass container pour mustard powder. rubbed lemon zest (you can get frozen) - to taste;
  6. Sunflower oil - 1-2 tbsp. l. Salt - a small pinch;

Dried dill - on the tip of the knife.

Mix the grains and take them a little into a mortar.

Put the dry powder there.

Enter fruit juice in a dry mixture, vinegar and warm water in small portions.

  1. Stir to homogeneous consistency.
  2. Add salt, dill, zest and honey.
  3. Slightly stirring with a blender to the state of a thick cream, but with the preservation of grains.
  4. You can store this sauce in the refrigerator. It is used as a refueling for salads, as well as both marinade for any type of meat.
  5. You can cook mustard for yourself by changing the proportions in a classic recipe by adding new components. There are various shades of mustard, with an optimal combination of sharpness and fragrance. Below 10 proven recipes from simple ingredients.

Classic recipe for cooking home mustard - tricks

  1. The home mustard was used by cooks 300 years ago, it remains popular until now. The home mustard is good not only low cost, but also by the fact that it gives confidence in the quality and safety of ingredients included in it. Correct mustard properly:
  2. It is permissible to use both whole grains and finished powder. Grains need to be pre-crushed.
  3. The preferred water temperature is not higher than 60 ° C, otherwise the seasoning will be fresh. Maximum sharpness can be achieved when diluted with cold water. In some embodiments, boiling water is used, it is adjusted by the recipe.

Almost all options for cooking is used oil. It is best for this fits refined sunflower. It possesses optimal characteristics - there is no smell, does not harden in the cold.

  1. Mustard powder need to sift before use. This will prevent the formation of lumps.
  2. In order for the seasoning in the refrigerator in the refrigerator and did not deteriorate, the lemon was put on top. Or another simple method - the thin layer is poured with sunflower oil without odor.
  3. How to prepare seasoning on a classic recipe:

Mix 4 tbsp. l. mustard powder and 150 ml of water. Let it stand for 14 hours.

Dry excess water from above. It will appear after a long setting of the mixture.

Put 1/2 h. L. Sugar, salt, pour 2 h. Oil. Mix all. Leave per day in the cold.

How to make a sweet mustard yourself:

Connect 8 tbsp. l. Dry mustard with 2 tbsp. l. flour. Pour 120 ml of water into separate dishes.

Purchase a dry mix into the water, prevent, let it stand for 20 minutes. Pour 3.5 tbsp. l. Sugar and salt to taste.

Let stand for 15 minutes. Add 120 ml of wine vinegar (white) and 2 tbsp. l. Oil. Soaking 60 minutes.

In addition to the topic of the video on how to make the seasoning of the powder home:

  • How to choose good mustard grains and powder
  • Good mustard grains almost do not smell, and the taste can be slightly impatient with the subsequent sharp, burning aftertaste. The darker grain, the sharper mustard. There should be no fade taste, extraneous smells. If the grains occur among the grains, dirt, litter, stems, then it is better to abandon such a product due to its low quality.
  • Mustard grains should be solid, well keep shape, when crushing - leave an oily trail. If they, on the contrary, crumble, dry, low-fat, then they are already old, tasteless.
  • The mustard powder should also be without foreign odors and tastes, without signs of wigching and drying. A good powder will be a homogeneous, uniform yellow-brown color (when rubbing with water, the color does not change), with a pleasant mustard aroma and burning taste.
  • Buy high-quality, fresh harvesting for homemade seasoning can be on the market, in a specialized store of spices, large network supermarkets.
  • Acute Mustard of Powder at Home - Quick Recipes

Fans of acute will be able to make mustard tasty and quickly according to a special way. This will require:

  1. Mustard powder - 1 tbsp.;
  2. water - 330 ml;

9% vinegar - 4.5 tbsp. l.;

Sugar - 7 h.;

  • Oil - 1.5 tbsp. l.;
  • Salt is a pinch.
  • How to cook:
  • Pour boiling water powder. Stir, leave for 50-70 minutes.

Merge fluid from above. Put the remaining components, mix.

  • Sauce is ready to use.
  • Quickly prepare sauce possible using gas mineral water. Recipe variations allow the use of sweet carbonated water for these purposes - "Citro" or "Duchess", then put sugar is not necessary. Components:
  • Dry mustard - 60 g;

Mineralka - 60 ml;

Sugar - 1.5 h.;

Salt to taste.

Preparation steps:

  • fall asleep powder into glass dishes;
  • pour gashed water;
  • Put sugar and salt, mix.
  • Due to the presence of gas bubbles, the product can be used in 2-4 hours.
  • Watch the video on how to make an acute seasoning:
  • Poorest mustard
  • Especially acute, intercepting breath Sauce has always been valued during the feast and how the seasoning is smeared on a piece of bread. There are several options how to prepare a poorest seasoning. For the famous Russian mustard, you will need:
  • Mustard powder - 150 g;
  • Water - 180 ml;

3% vinegar - 180 ml;

  1. Vegetable oil - 3.5 tbsp. l.;
  2. Sugar - 1.5 tbsp. l.;
  3. Salt - 1/3 tsp;

Bay leaf - 4 pcs.;

Cinnamon - to taste;

Carnation - 3 booth.

  • How to do:
  • Put water to warm up, send spices, salt and sugar into it. Cook on slow fire 3-5 minutes. Cool and strain.
  • Pour powder into deep dishes, pour the resulting decoction with small portions, stirring after each spoon. At the end add vinegar, then the oil.
  • Before use, insist the day in the cold.
  • Watch video with valuable advice on the topic:
  • Mustard with apple puree
  • Seasoning may be not only sharp, but also sweet. Made on the basis of apple, pear puree, honey, it is especially well combined with bird dishes. How to cook delicious fruit mustard:
  • Acute Mustard of Powder at Home - Quick Recipes

Mashed out of 2 apples (bake in the oven, wipe through the sieve, separating the core and the peel);

Dry mustard - 2 tbsp. l.;

Sugar - 6 h.

  • oil - 6 h.;
  • lemon juice - 2 h.;
  • Cinnamon - 1 tsp;
  • Vinegar 9% - 3 tbsp. l.;
  • To prepare, mix all the ingredients except vinegar. Send a mixture for 2 days in a dark place. Pour vinegar, mix.
  • Vintage prescription mustard in French
  • The French prefer a softer mustard. To plunge into the atmosphere of France of the past centuries, you will need:

Mustard powder - 90 g;

  1. Wine vinegar - 30 ml;
  2. Sugar - 20 g;
  3. Salt - 1/4 hp;

Cinnamon, carnation - on the tip of the knife;

  • Leek-shallot - 40 g;
  • Water - 300 ml.
  • French mustard preparation recipe:
  • Pour boiling water into powder, mix. Leave for 14 hours.
  • Merge fluid from above. Enter sugar, salt, spices, vinegar.
  • Extinguish onion on sunflower oil, wipe through a sieve. Attach to the mass. Mix.
  • To prepare the Bavarian mustard at home, you will need:
  • Ground grains of white mustard - 3 tbsp. l.;
  • Mustard powder - 3.5 tbsp. l.;
  • Salt - 1/2 part;
  • Apple vinegar - 180 ml;

Fans of acute will be able to make mustard tasty and quickly according to a special way. This will require:

  • water - 150 ml;
  • Black pepper - 1/4 tbsp. l.;
  • Carnation - 3 bud;
  • Cinnamon - 1 wand;
  • Juniper berries - 1/3 of Art. l.;
  • Bay sheet - 2 pcs.;
  • Sugar - 150 g

Mix the first 3 components;

Grind pepper, laurel, juniper, pour vinegar;

bring to boil, pour water, then put sugar;

  • Heat before boiling, stirring;
  • remove from fire, strain;
  • mix powder and salt, pour the decoction;
  • Cool, leave for 48 hours in the cold.

Watch the video about the recipe for the preparation of Dijon mustard at home:

Mustard in Danish

This recipe differs from the rest of its delicacy and unfinished sharpness. Sauce can pour mushrooms, vegetables, making herring in it. Ingredients:

  1. Cream 20-30% or sour cream 15-22% - 2 tbsp. l.;
  2. Mustard powder - 2 tbsp. l.;
  3. Sugar - 1/2 Art. l.;

Vinegar wine white or apple - 120 ml.

How to cook: Mix dry components, gradually pour vinegar, stirring. Leave for 60 minutes. Add cream (sour cream), stir good.

Milk Mustard Recipe

  • Delicate taste and bright aroma of honey are distinguished by the original sauce. To cook it, you need:
  • 6 h. L. Powder Send to glass dishes with a glass of 0.25-0.5 liters. Add 150 g of milk, mix.
  • Add to 1 h. Honey and 9% vinegar, mix. Pour a pinch of salt. Pour 1 tbsp. l. Oils odorless, stir thoroughly.
  • Leave for 12 hours in warm. The product is stored in the refrigerator.

Mustard on cucumber brine

  • Brine made of canned vegetables often contains vinegar and has a whole set of spicy aromas. It can be used as the basis for mustard.
  • To prepare sauce on a cucumber brine, you will need:
  • Mustard powder - 4.5 tbsp. l.;
  • brine - 240 ml;
  • Sugar - 2/3 of Art. l.;

Oil - 2 tbsp. l.

Further actions:

  • Pour powder into deep dishes, introduce sugar, mix everything;
  • pour warm brines, stir well;
  • remove to heat for 10-12 hours;
  • drain the liquid from above;

Merge fluid from above. Put the remaining components, mix.

  • Add oil.
  • No less tasty mustard can be prepared on brine from tomatoes, especially sharp seasoning, it turns out from pickled vegetables, and not just salted.
  • Need:
  • mustard powder - 2/3 cups;
  • brine with vinegar - 330 ml;
  • Sunflower oil - 6 h. l.; Sugar - 1/3 h.;

Salt is a pinch, adjust to taste.

  • strain brine, pour 250 ml into a glass jar with a volume of 0.5 liters;
  • Pour the powder there, mix, give to impregnate liquid;
  • Mix the mass, gradually pouring the remaining fluid, focusing on the consistency - for more liquid add more marinade, for thick - powder;
  • How to cook:
  • Pour sugar, salt;
  • add oil;

Leave per day in the dark.

  • The seasoning will be with a spicy note and sourness, if you cook it on the cabbage brine. You will need:
  • Mustard powder - 25 g;
  • Capported brine - 120 ml;
  • Sugar - 2/3 of Art. l.;

Vinegar 9% or lemon juice - 1/4 h.;

Sunflower oil - 3 h.;

Salt is a pinch or taste.

  • Cooking process:
  • combine powder, sugar and salt;
  • gradually, small portions add liquid, mix, follow the consistency;
  • Leave in a dark place for 1-1.5 days;
  • Additionally, see how to prepare seasoning with brine:
  • How to brew mustard powder with honey

Fans of acute will be able to make mustard tasty and quickly according to a special way. This will require:

  • To make sauce on this recipe, you need to properly distribute mustard of powder:
  • Mustard powder - 50 g;
  • Water - 30 ml;

lemon juice - 1/2 h.;

Vegetable oil - 6 h.

  • honey - 1 tsp;
  • Salt is a pinch.
  • In the glass dishes, connect the powder, salt, water, mix;
  • Watch the video on how to make an acute seasoning:
  • add honey, oil, lemon juice, mix;
  • Insist a week in a dark place.
  • Cutting mustard recipe for mustard powder
  • The dining room mustard is done according to GOST. Components:

Cooking:

  1. mustard powder - 1/2 art.;
  2. water - 1 tbsp.;
  3. Sunflower oil - 1.5 tbsp. l.;
  4. Acetic acid - 3/4 tbsp. l.;

How to make mustard at home from powder - 14 recipes

Bay leaf - 1 pc.;

Cinnamon, black ground pepper - by pinch;

  • Carnation - 2 booth.
  • Prepare a decoction - put salt, sugar, spices to boil into the heated water, bring to a boil. Turn off the gas, leave for 24 hours at room temperature.
  • Boil after the day of insteading. Strain. Cool, add acetic acid.
  • Pour powder into deep dishes. Gradually pouring liquid into it, stir after each time. Remove heat for 4 hours.
  • Add oil. Present a day.
  • Mustard with adding grains
  • Delicious sauce can be prepared from mustard grains. You will need:
  • White mustard seeds - 1/3 of Art.;
  • Black seeds - 3 h.;
  • Seeds of the Sarept mustard - 3 h.;

Fans of acute will be able to make mustard tasty and quickly according to a special way. This will require:

  1. mustard powder - 6 h.;
  2. Water - 120 ml;
  3. Apple vinegar - 60 ml;
  4. honey - 1/4 tbsp.;

Juice orange - 60 ml;

  • lemon zest, salt to taste;
  • Dill dried - pinch.
  • Mix grains, mock in a mortar or crushing in a coffee grinder. Powder.
  • Add juice, vinegar, water, mix. Put salt and dill. Mix.

Honey melt on a water bath to a liquid state. Pour into the mass.

Immersed blender beat the mixture to a creamy state. In this case, there should be separate unrecorded grains. It is not necessary to insist the seasoning.

For baking meat, birds or vegetables can be cooked sauce. It will give the fragrance and delicate taste of the dish. The basis for such a sauce is kefir and mustard (or mustard powder). Depending on preferences, any spices and the desired amount of sugar and salt can be added there. Example of sauce for chicken:

kefir - 240 ml;

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