The ground seeds used to make spice mixtures stimulate salivation and help normalize the digestive process. It is not for nothing that the spice is popular everywhere. Homemade Mustard Sauce Recipes are a great option for a savory addition to meat, fish, cold appetizers or salads. For many lovers of extreme gastronomic sensations, the taste of the main treats will not be fully revealed if there is no bowl with an orange-yellow mixture on the table.

The five most commonly used ingredients in recipes are:

To prepare the simplest sauce, in addition to the main ingredient, you may only need mayonnaise, sugar and water. However, at the same time, you should adhere to the sequence and technology of mixing products. To create more complex flavoring compositions, you may need cream, broth, butter, eggs, herbs, lemon juice, honey, ginger root, spices - salt and pepper. Depending on the recipe chosen and personal preferences, the sauce can be made less or more spicy, sweetish or with a pronounced sourness.

Today we will cook meat in sour cream-mustard sauce, juicy, aromatic. How delicious it is! In this case, I stewed pork, you can also cook chicken, beef. Even if you choose lean, lean meat, it will still be juicy! After all, sour cream sauce itself is fatty. And mustard gives both the meat and the sauce a pleasant shade, do not be afraid, it will not be spicy. Any porridge will be appropriate for a side dish for such meat;)

So, for cooking pork in sour cream-mustard sauce, take pork, onions, sour cream, mustard, water, salt, black pepper. Cut off the fat from the meat, chop it with a knife and melt all the fat as much as possible. If the meat is lean, heat vegetable oil instead of fat. Add coarsely diced meat and onion (half rings).

Sauté the meat and onions for five minutes over high heat. Salt.

Pour in boiling water, add sour cream, mustard.

Stir the meat and simmer in the sauce for about 40 minutes over the lowest heat. At the end of cooking, pepper the pork in sour cream-mustard sauce to taste.

Fragrant and soft pork is ready, you can serve delicious meat to the table;)

Good appetite!!!

In a mustard marinade, it is very simple and quick to prepare, juicy soft pieces of meat with a golden brown crust sprinkled with sesame seeds are obtained.

It is better to marinate the meat on the eve of the day when you are going to fry it (for the night, of course, we put it in the refrigerator), or at least 2-3 hours. The process of preparing pork and marinade takes only 10-15 minutes. And the next day, you will also fry a whole pan of meat in a maximum of 15 minutes.

Need to:

• Pork (chop or tenderloin) - about 1 kilogram
• Chicken eggs - 4 pieces
• Mustard - 2 tablespoons "with a slide" (this time we had "Russian", but you can do any, depending on the variety of mustard, the taste of meat will have different shades)
• Potato starch - 1 heaped tablespoon
• Table salt - 2 teaspoons
• Pepper mixture - 1 teaspoon (you can simply replace with ground black pepper, you can add your other favorite spices for meat)
• Sesame seed (if desired, you can do without it) - 4-5 teaspoons
• Vegetable oil - 3-4 tablespoons

Preparation:

Wash the pork with cold running water, dry it with a paper towel or napkins, cut into pieces, slices about 1 centimeter thick.

Prepare the marinade filling, for which mix eggs, mustard, starch, salt, spices (we have a mixture of peppers).

Stir the marinade thoroughly (it is faster to do this with a mixer, but you can do with a spoon) until a homogeneous mass is achieved.

Put the pieces of pork in a suitable size container with a lid (in a saucepan or glass container), pour the marinade over, be sure to stir so that the marinade penetrates between all the pieces of meat. Cover the pan (container) with a lid and send it to the refrigerator to marinate for at least 2-3 hours, or better until the next day. By the way, the next day you can fry not all of the pork marinated in mustard sauce, but only part of it, and the other part the next day or even every other day. Pork in the marinade keeps well in the refrigerator for 2-3 days.

When it's time to fry the meat, pour a little vegetable oil into a very hot pan, pick up a piece of pork with a fork, dip it (if we want) on one side in sesame seeds and put it on the pan with the side that was dipped in sesame seeds ( watch our recipe video!). Thus, quickly fill the pan with pieces of meat and slightly reduce the heat (to a level above average). Fry until golden brown for about 4-5 minutes.

If you used sesame seeds, sprinkle sesame seeds on top of the slices of meat right in the pan during frying. The pork will now be wrapped in sesame seeds on both sides. We remind you that you can not do this at all, without sesame it will also be delicious.

Turn the pork slices over and fry on the other side for about the same time - 4-5 minutes.

Remove the meat from the pan onto a plate or dish. ready! You can immediately fry the next portion in the same way. It can be served with any side dish, goes well with stewed vegetables or with vegetable salad.

Pork in mustard sauce is a great option for a family dinner. This dish is prepared from common ingredients, and the result is a real delicacy. gives pork tenderness and juiciness. You can see for yourself. We offer several recipes in which there is a combination of pork and mustard. We wish you all the best in your kitchen!

Pork in honey mustard sauce (in the oven)

Product set:

• 40 g mayonnaise (fat content does not matter);
• garlic - a couple of cloves;
• a mixture of peppers (paprika, red and black);
• 20 g of mustard, diluted to the consistency of porridge;
• 3-4 pork steaks with bone;
• unrefined oil;
• 25 g of liquid honey.

Practical part

First, let's talk about how to make mustard sauce. We take a glass bowl. Put honey, mayonnaise, butter and mustard in the right amount in it. Add a pinch of salt and crushed garlic. Sprinkle with a mixture of peppers. The sauce is almost ready. You just need to mix all the ingredients thoroughly.

We wash the pork steaks with a stream of running water. We transfer it to a paper towel so that the excess liquid is glass. We must rub each steak with salt and pepper.

Warm up a frying pan with oil. We send it on the bone. Fry the steaks over high heat. As soon as they are browned on one side, turn them over to the other. We make sure that the meat does not release juice. Otherwise, we will have to treat the household with dry steaks.

Pour each steak with the honey-mustard sauce we prepared earlier. Place the form with the contents in a hot oven (180 ° C). How long will it take to bake pork in mustard sauce? About half an hour. But that's not all. To get a crispy crust, which will give the dish a more appetizing appearance, it is necessary to increase the temperature in the oven to 200 ° C. We timed 5 minutes. Now you can turn off the fire.

The pork in mustard sauce turned out to be juicy and appetizingly ruddy. We recommend serving the steaks hot, complementing them with fresh herbs, baked potato wedges or a light vegetable salad. Bon appetit!

Option for a multicooker

Required Ingredients:

Cooking process

Cooking meat in a mustard crust

Grocery list:

• garlic - a couple of cloves;
• 3 tsp dried coriander;
• take 1/5 bunch of parsley and green basil;
• ground pepper (black) - 1 g;
• diluted mustard - 2 tbsp is enough. spoons;
• 1.5 kg pork loin (chop on the rib);
• two types of mustard seeds - black and white (1 g each);
• 2 g tomatoes (dried) with oregano;
• salt - no more than 4 teaspoons;
• 100 ml

detailed instructions

Step number 1. Pork with ribs is perfect for preparing this dish. We will deal with meat processing a little later. In the meantime, let's make the marinade. Pour dry ingredients into a bowl: two types of mustard beans, dried tomatoes with oregano, coriander, pepper. Salt. Mix well. Add crushed garlic and diluted mustard to dry spices. Pour in oil in the right amount. We send chopped herbs - basil and parsley to the same bowl. Mix the components again.

Step number 2. We take a thin and very sharp knife in our hand. We make shallow punctures in a piece of meat.

Step 3. Line the bottom of the baking dish with foil. We carefully place our pork in it. Coat the meat on all sides with the previously prepared spicy marinade. Now cover the mold with another sheet of foil. We put it on the middle shelf of the refrigerator. After an hour, you can take out the marinated meat. The pork should be soaked in spice flavors. To achieve this, it is necessary to periodically turn the piece while it is in the refrigerator.

Step number 4. So, we put the form with meat on the table. The foil can be removed and the pork can be placed in the roasting sleeve. We warm up the oven. The recommended temperature is 170-180 ° C. We send it to the oven with the future delicacy. We timed 50 minutes. While the pork is baking, you can make a salad. Cut the sleeve 10 minutes before the end of cooking. This is necessary so that a fried crust appears on the meat.

We serve pork, as we say, in the heat of the heat. We cut it into portions. Be guided by the ribs. It is very comfortable. We lay out the meat pieces on the plates. We decorate each portion with sprigs of greenery.

Pork skewers in mustard marinade

Going to summer cottages or camping, many Russians take meat with them to fry it on the grill. What should be the most delicious pork kebab? Juicy, aromatic, tender on the inside and well-done on the outside. All of this can be achieved with mustard marinade. Detailed instructions are posted below.

We need the following ingredients:

• pork shoulder or neck (lean) weighing 1 kg;
• we take 3 tbsp. tablespoons of mustard in the form of powder and lemon juice;
• three onions;
• 6 st. tablespoons of mayonnaise and plain water;
• vinegar - no more than 2 tbsp. spoons;
• seasoning for barbecue - 1 tbsp. l.

So, let's start cooking:

Let's start with the processing of meat. Cut the pork neck or shoulder blade into medium pieces. We put it in the bag. It will be more convenient to mix the ingredients in it.

Peel the bulbs. Cut the pulp into thin rings with a sharp knife.

In a bowl, mix mayonnaise with the spices listed above. Rub all the pieces of pork with the resulting sauce. We tie the package. We put it away for a couple of hours in a cool place. Summer residents are good. After all, they have a refrigerator in their house. And what about those who just went out into nature, away from civilization? We recommend that they bring a cooler bag with them.

Pour hot water into a separate bowl. Add lemon juice and mustard powder to it. We mix. Now pour in the vinegar. Salt. Pour in a mixture of spices for a kebab. We also put the bowl with the contents in a cool place (for example, in a refrigerator bag).

Open the bag containing the pieces of meat. Pour the mustard-vinegar mixture there. Close the package again. Shake it a little to mix the ingredients. Pork should stay in such a marinade for 6-10 hours.

It's time to start frying the kebab. We string the pickled pieces of meat on clean skewers. We alternate them with onion rings.

As soon as the coals in the grill are hot, we immediately set the skewers with meat and onions.

You can even be sure that your friends and relatives will surely say: "This is the most delicious pork kebab I have ever eaten!"

Finally

We hope that you will write down at least one of the recipes presented in the article in your notebook. We talked in detail about how to cook juicy pork in three ways - in the oven, on the grill and in a slow cooker.

There are several options for making honey mustard sauce. They are characterized by simplicity and unexpected combinations of ingredients, which shouldn't be intimidating.

Recipe number 1

Necessary:

2 tbsp. spoons of liquid honey,

2 tbsp. tablespoons of mustard

1 tbsp. a spoonful of lemon juice

2-3 st. tablespoons of vegetable oil,

various spices - at will and to taste.

How to cook:

Put honey in a small container and add not very hot mustard to it. Mix well.

After squeezing the right amount of juice out of the lemon, add it to the resulting mixture.

After that, add a couple of tablespoons of refined vegetable oil here and beat.

You can complete the cooking process by squeezing a clove of garlic into the dressing and adding spices.
It is imperative to store honey-mustard sauce in the refrigerator.

Recipe number 2

Necessary:

150 grams of honey, 100 grams of Dijon mustard,

1-2 tbsp. spoons of soy sauce,

onion,

10 grams of ginger root.

How prigotovitb:

Place the peeled onion, honey, fresh ginger root, mustard, soy sauce in a blender.

Finely chop the entire composition and let it brew.

Recipe number 3

Necessary:

1 tbsp. a spoonful of Dijon mustard,

2 tbsp. spoons of honey

2 tbsp. tablespoons of olive oil

1 tbsp. a spoonful of lemon juice

1 tbsp. a spoonful of ginger

How to cook:

After peeling the ginger, rub it in a fine grater.

Use a blender to mix well the mustard, honey, lemon juice and olive oil.

Add ginger and mix thoroughly again.

Salt.

Meat in honey mustard sauce

Necessary:
1.5-2 kg - pork meat (neck, ham) can be on the bone,
1 can of mustard
2-3 st. spoons of honey
seasonings: 0.5 teaspoons of ginger, coarsely ground white pepper, turmeric, tarragon, rosemary, as well as 1.5 teaspoons of basil,
2 cloves of garlic.

How to cook:

1. To make the sauce: put honey in a deep bowl with mustard, mix thoroughly. Add spices and herbs. You don't need to salt the sauce!

Put the washed and dried piece of pork on foil. Make several cuts in it and shove a clove of garlic halfway into it.
After that, coat the meat with a thick layer of dressing and immediately wrap it in foil. In this case, the seam should remain on top.
Put everything on a baking sheet and place in the oven, preheated to a temperature of 200 degrees.