Homemade mustard is always tastier and healthier than the one you buy in the store, as it does not contain any harmful extraneous additives. There are many recipes for making mustard at home, and each recipe has its own “zest”. Someone prefers the classic version of mustard, someone with spices, someone on applesauce, etc. I suggest you cook mustard on cucumber brine, although the brine can be either cabbage or tomato. The taste of this mustard can be adjusted to your liking. If you like a softer mustard, then add a little sunflower oil. If you want the mustard to be more vigorous, then add lemon juice to taste. And someone will want to sweeten it a little. Do not cook a lot of mustard at once. It is better to make fresh as needed. Such a seasoning as mustard will give meat and fish dishes a unique taste and will become a spicy addition to various meat soups.

How to cook mustard in cucumber pickle:

Ingredients:

• dry mustard powder - 40 grams.
• cucumber pickle - 120 ml.
• refined sunflower oil - 0.5–2 tbsp. spoons.
• sugar - to taste.
• lemon juice - as needed.

• the number of servings is 20.
• preparation time - 5 minutes.
• cooking time - 5-7 minutes + 3-4 hours of exposure.

Cooking:

1. Prepare all the necessary ingredients. Add sugar, sunflower oil and lemon juice as needed and to taste.

2. Before cooking, sift mustard powder, and then add chilled cucumber pickle to it in small portions while stirring. You should get a mass of medium density. The consistency of mustard can be adjusted by increasing or decreasing the amount of brine. To achieve the desired taste, you can add sugar, butter and lemon juice at your discretion.

3. Put the prepared mustard mass into a small jar, close it with a lid and set it to age for at least 3-4 hours, and preferably overnight.

4. Serve mustard with soups, meat and fish dishes.

How to make mustard powder in water:

Why make mustard at home if the shelves from the finished product are already breaking in stores? The answer is simple - there are almost always preservatives in the purchased sauce, from the use of which most modern people would like to refrain. And in homemade mustard - “everything is yours”, everything is familiar, plus the recipe can be changed to your own taste ... And this is a simple matter - it takes only 15 minutes (of which you will work for about three minutes in general).

Ingredients:

• 1 tablespoon mustard powder (heaping)
• 2 tablespoons of boiling water,
• 1 teaspoon sugar (no slide)
• 0.5 teaspoon salt
• 1 teaspoon vegetable oil (preferably refined)
• 1 teaspoon 9% vinegar (or lemon juice)

Cooking:

1. Check which powder you got. If it is heterogeneous, with pieces of husk, it will need to be sifted through a small strainer. If the powder is homogeneous and fine, you can work with it without sifting.

2. Measure out a spoonful of powder.

3. Pour mustard with one spoon of boiling water, rub it well.

4. Now add another spoonful of hot water. This two-stage stirring will help you prepare table mustard without lumps, the perfect consistency. Set the bowl with future mustard aside for 10 minutes so that excess bitter essential oils disappear.

5. Add salt, sugar and vegetable oil to your mixture.

6. Now it remains to pour vinegar or freshly squeezed lemon juice here. Homemade mustard might seem a little watery to you... Don't worry. Tighten the bowl with cling film, send it to the refrigerator for a day, and it will thicken significantly.

The taste of the finished product will be quite delicate, but with a sharp aftertaste. If it seems to you that something is missing in the finished mustard, you can tweak this basic mustard powder recipe for yourself. For example, put more sugar, salt, lemon juice in the sauce, or add liquid honey, a spoonful of beer or any spices to the ingredients. Some even add vodka.

And the last thing - since there are no preservatives in homemade (homemade) mustard, you should not store it for more than 5 days. However, it will turn out a little, so spread it over a few steaks, baked pieces, homemade hot dogs, and it’s time to cook a new portion of the “zhguki” again.

Enjoy your meal!!!

Homemade mustard is a great addition to meat dishes and soups. Spread it on bread, but with hot soup! Wow! The spirit is captivating! Mustard adds a savory flavor when added to salad dressing oil. It is ideal with and

Many types of ready-made mustard with various additives are now sold in stores - for every taste, but in addition to flavoring additives, it contains a lot of preservatives and stabilizers.

Why is there all this? It is much healthier to make mustard powder at home. The taste is excellent, it does not take much time to prepare it, and there are no harmful additives at all!

In addition, at home you will cook exactly as much mustard as you need, and I often threw away store jars and tubes half full. Someone loves very spicy mustard - so that the spirit is breathtaking and tears from the eyes, and someone loves soft, spicy, you will adjust all this yourself by preparing mustard from powder.

Recipe for making homemade mustard from powder with a photo:

So, a few recipes for delicious homemade mustard:

Products:

• 3 table. mustard powder
• 12 table. spoons of water
• 0.5 tsp. spoons of sugar
• 0.25 teaspoons spoons of salt
• 1 - 1.5 tsp. spoons of vegetable oil
• Vinegar (optional)

To prepare, take mustard powder and pour warm boiled water in a ratio of 1: 4. If you want to cook spicy, pour a little warm water, and if you like mild mustard, then pour boiling water.

Leave for 10 hours in a warm place.

After this time, excess water must be carefully drained:

Add sugar, salt to the mustard mass:

Vegetable oil:

And, optionally, vinegar. I did not add vinegar, it turned out quite spicy and tasty. From this amount of products, one hundred-gram jar of spicy mustard is obtained.

Here are some more homemade mustard recipes. Choose to your taste.

Mustard "Russian" homemade:

Products:

• 100 g mustard powder
• 0.5 cups of water
• 0.5 cup 3% vinegar
• 1-2 table. grows spoons. Oils
• 1 table. a spoonful of sugar
• 1 teaspoon salt
• Bay leaf, cinnamon, cloves to taste

Cooking:

Add sugar, salt, bay leaf, cloves, cinnamon to hot water, boil for 5-7 minutes, strain and pour into mustard powder, stirring thoroughly

Add vegetable oil, vinegar and mix well.

Put in a jar and let it brew for a day. A day later, the mustard is ready. Keep refrigerated.

Mustard from cucumber pickle powder - quick and easy

This recipe for making mustard at home is perhaps the easiest. After all, cucumber brine has all the necessary components: spices, vinegar, sugar and salt. The taste of the finished mustard will certainly depend on the quality and freshness of the mustard powder and the taste of the cucumber pickle.

Products:

• 200-250 ml cucumber pickle
• 6 table spoons of mustard powder
• 1 table spoon of vegetable oil

Cooking:

1. Heat cucumber brine until hot
2. Pour mustard into a jar and pour hot brine
3. Mix the mustard well so that there are no lumps left until smooth.
4. Put in a dark warm place for 6-7 hours for the mustard to ripen (under a closed lid)
5. Add vegetable oil and mix well
6. Delicious homemade mustard is ready. Real vigorous jelly is just perfect.

Homemade mustard in cabbage brine

Spicy homemade mustard in cabbage brine for meat, jelly and delicious soup.

Products:

• 1 cup mustard powder
• 1 cup cabbage brine
• 0.5 teaspoon 3% vinegar
• 1 table. a spoonful of vegetable oil
• Black, red pepper or other spices to taste

Cooking:

Pour the powder into a deep plate and gradually pour in the brine, bringing to the desired consistency (thick sour cream).

Add sugar, vinegar and vegetable oil. Mix everything well so that there are no lumps.

Put the prepared mass in a jar with a tight-fitting lid. Let stand in a warm place overnight.

For a more pleasant taste, you can add cinnamon, cloves, ginger, nutmeg. A slice of lemon placed on top helps to keep the mustard from drying out longer and preserve its taste.

Do not cook it in large portions - it runs out of steam and loses its sharpness.

A teaspoon of buckwheat honey will add a pleasant taste to mustard.

Powder mustard spicy vigorous video recipe

That's all for today! Cook with pleasure and share your impressions in the comments. Subscribe to new recipes to always be up to date with the news of the site Delicious food

Every cook has a jar of mustard on hand. With its help, it is easy to make the dish more spicy and fragrant. You can buy hot seasoning at the grocery store or make your own. I will show you how to make mustard powder at home.

The recipes I share are very simple. It will take some grains and make a powder out of them. You can get by with store-bought powder, but I prefer to make my own.

Mustard prepared according to the classic recipe turns out to be quite thick. If you like a more liquid version, slightly increase the amount of water. By adding your favorite spices and herbs, make a spicy mustard.

Powder mustard - a classic recipe

Ingredients:

• Mustard powder - 3 tbsp. spoons.
• Boiling water - 100 ml.
• Lemon juice - 2 tbsp. spoons.
• Sugar - 1 tbsp. a spoon.
• Salt - 0.5 tbsp. spoons.

Cooking:

1. Pour mustard powder into a small bowl, add sugar and salt, mix everything. Pour boiling water over the dry mixture and mix well.
2. Pour vegetable oil and add lemon juice, and after thoroughly mixing, cover the bowl with a lid and leave for several hours to infuse the seasoning.
3. Transfer mustard to a glass jar, close tightly and refrigerate.

Now you know the classic recipe for making mustard powder at home. Seasoning perfectly improves the taste of meat. I note that for cooking, use only fresh powder. Mustard made on the basis of expired raw materials will not work when brewed thick.

How to make Russian mustard

People have learned how to make mustard for a long time, and so far many recipes for preparing this wonderful seasoning have been invented. I'll show you how to make Russian mustard. Even a novice cook will master home technology, because it is extremely simple.

After making a wonderful seasoning, surprise your family and guests by serving it to the table along with a baked rabbit or other meat treat.

Ingredients:

• Mustard powder - 280 g.
• Vinegar - 200 ml.
• Vegetable oil - 100 ml.
• Sugar - 125 g.
• Water - 350 ml.
• Bay leaf.

Cooking:

1. First of all, prepare a few small jars with lids. Wash them thoroughly and dry them. Then we prepare the marinade.
2. Pour 175 milliliters of water into a saucepan, season with spices and bring to a boil. Cool the broth boiled for five minutes, strain and mix with vinegar.
3. Boil the remaining water in another bowl and add carefully sifted mustard powder. Mix everything well. The mass must be homogeneous.
4. Pour boiling water into the bowl so that it covers the mustard mass by a few centimeters. After cooling the water, send the dishes to the refrigerator. After twelve hours, drain the water and add oil to the mustard.
5. It remains to combine the mixture with sugar and marinade.
6. After thorough mixing, arrange in jars and close with lids.
7. A day later, homemade mustard is ready for use.

Video recipe

Russian mustard goes well with meat dishes, excellent dressing or aromatic sauce is prepared on its basis. In general, I shared the recipe, so you no longer have to buy the product in the store, and this is the first step to save money.

How to make mustard with grains

Continuing the topic of the article, consider the recipe for mustard with grains - an excellent seasoning for meat dishes. Some cooks use mustard with grains to make regular and New Year's salads.

The taste of this mustard is very delicate. It can be safely consumed even by people to whom spicy food is contraindicated. Sit back and carefully study the step-by-step cooking technology at home.

Ingredients:

• Mustard powder - 50 g.
• Mustard seeds - 50 g.
• Lemon juice - 4 tbsp. spoons.
• Vegetable oil - 4 tbsp. spoons.
• Sugar - 2 tbsp. spoons.
• Cucumber pickle, salt, cloves, nutmeg and pepper.

Cooking:

1. Pour mustard powder into a deep bowl and pour in a little boiling water. To stir thoroughly. You should get a plastic mass. You can add a little water if the mass is too thick.
2. Smooth the mustard mass well, and pour boiling water on top. The liquid should cover the masses by two fingers. When the water has cooled, drain it.
3. Add lemon juice, salt, seeds, pepper, oil and sugar to the mass. After mixing, arrange in small jars, tamp and close with lids.
4. After a day, add a little cucumber pickle and spices to each jar. I use cloves and nutmeg. That's all!

There are dozens of recipes for mustard with grains, but I like the cooking technology that I just shared. Hope you like it too.

Mustard in brine - 2 recipes

For many gourmets, mustard is a favorite seasoning. They eat it with soups, meat dishes and salads, or just spread it on bread. Grocery stores offer ready-made mustard in a wide range. But if you want to experience the true taste of homemade seasoning, cook it yourself. At the same time, the composition of the finished product will not include harmful additives and dyes, which is good for health.

There are hundreds of ways to make mustard. I will consider the preparation of mustard in cucumber and cabbage brine.

Cucumber pickle

Ingredients:

• Cucumber pickle - 200 ml.
• Mustard powder - 1 cup.
• Vegetable oil - 1 tbsp. a spoon.
• Vinegar, sugar and spices.

Cooking:

1. Pour mustard powder into a deep container, pour in brine and mix everything.
2. Add vinegar, oil and sugar to the resulting mixture. Mix well. You should get a homogeneous mass.
3. Move the mustard to a tightly closed jar and leave until morning in a warm place. In the morning, add spices to the jar. I use cloves, ginger, pepper and cinnamon.

cabbage pickle

Ingredients:

• Cabbage pickle - 180 ml.
• Mustard powder - 2 tbsp. spoons
• Vegetable oil - 1 tbsp. a spoon.

Cooking:

1. Pour the mustard powder into a jar, pour over the cabbage pickle, mix, close the lid and leave overnight. In the morning, add vegetable oil to the jar and mix again.
2. To make the mustard really fragrant, warm the brine a little before mixing. Alternatively, you can add a little apple cider vinegar, thanks to which the seasoning will retain flavor longer.

Video recipe

You learned how to make brine mustard. You can refuse purchased seasoning and eat only a natural product made by yourself.

Cooking mustard with honey

Mustard is a versatile product. It is used for making croutons and sandwiches, marinating meat and many other purposes. Despite its simplicity, it is indispensable on the table. Thanks to the recipe with honey, prepare a delicious, sharp and sweet seasoning, characterized by a honey flavor.

To get good mustard, use seeds instead of powder. Pass them through a coffee grinder, sift, then use to brew seasoning. The result is a sweet and sour mustard, the taste of which is both delicate and spicy.

Ingredients:

• Mustard seeds - 70 g.
• Water - 50 ml.
• Lemon juice - 1 tbsp. a spoon.
• Honey - 5 ml.
• Sunflower oil - 20 ml.
• Salt.

Cooking:

1. First of all, we will make mustard powder. Pass mustard seeds through a coffee grinder and sift. You should get about fifty grams of high-quality powder. Add some salt to it and mix.
2. Pour boiling water into the dry mixture and mix thoroughly. If the mixture becomes very thick, add a little boiling water.
3. Add honey, lemon juice, vegetable oil to the mustard gruel and mix.
4. It remains to shift into a tightly closed container and leave for five days to ripen. After that, you can serve it to the table or use it for culinary purposes.

I hope the recipe will take its rightful place in your cookbook. Seasoning prepared in this way goes well with sausages, baked meat and other treats.

How fruit mustard is made

Let's take a closer look at the technology for preparing fruit mustard, which ideally complements the taste of meat dishes, for example, oven-baked lamb, and goes well with cheeses.

Surely you guessed that the basis is fruit. I use grapes, pears or apples. Some cooks manage to make wonderful fruit mustard even from lemons.

Ingredients:

• Sweet apple - 1 pc.
• Dry mustard - 1 tbsp. a spoon.
• Vegetable oil - 1 tbsp. a spoon.
• Vinegar - 2 tablespoons.
• Sugar - teaspoon.
• Lemon juice - teaspoon.
• Salt and cinnamon.

Cooking:

1. Bake an apple in the oven, pre-wrapped in foil. At a temperature of 170 degrees, fifteen minutes is enough.
2. Remove the peel, remove the seeds and pass the apple through a sieve. Combine the apple mass with the other ingredients, except for the vinegar, and mix until smooth.
3. Pour vinegar into the mass in a stream and mix. Taste it right away. If the seasoning is too sour, you can add a little sugar.
4. After acquiring a delicate taste with fruit mustard, put it in jars and keep it in the refrigerator for two days. Stir several times a day.

Ready fruit mustard is obtained with a sweet aftertaste, but not strong. You can freely treat this culinary miracle even to children.

Videos cooking

Mustard is a spicy-aromatic plant about fifty centimeters high. There are many varieties, but in our region the black, brown and white varieties are most common.

Useful information, the benefits and harms of mustard

It is difficult to say when man first began to use mustard in cooking. It is known that the first mention of seeds was found in ancient manuscripts, which are more than five thousand years old. According to historical data, mustard seeds were widely used in cooking by ancient Greek cooks. The mustard paste that we eat today was invented by the ancient Romans.

Today it is difficult to imagine a table without mustard. This spicy, porridge-like condiment is the perfect accompaniment to meat, fish and vegetable dishes. It is widely used for making sandwiches, snacks, barbecue and even pizza.

Beneficial features

Mustard seeds contain a lot of fatty and essential oils. Grains are the raw material from which edible oil is pressed. Cake or mustard powder is used for the production of mustard plasters, antirheumatic patches and classic food seasoning.

Mustard perfectly stimulates appetite, increases saliva production, speeds up the digestion of food, has anti-inflammatory and laxative properties.

Eating in small amounts neutralizes toxins, helps to cope with indigestion. Excessive consumption of seasoning can cause irritation of the mucous membrane of the human esophagus.

According to scientists, mustard is a spice that heals the body. It improves digestion and accelerates the absorption of fatty foods. As a result, even a decent portion of delicious pork will not cause heaviness in the stomach.

Many doctors recommend mustard to the elderly, as the spice stimulates digestion and improves metabolism. Every person struggling with rheumatism, indigestion, hypertension or cardiovascular disease simply must eat seasoning.

I want to offer a simple recipe for making homemade mustard powder, but first, a little about this wonderful seasoning.
Mustard is one of the most ancient and popular spices, which enjoys well-deserved recognition even today. It is used in most national cuisines not only as a seasoning for various meat dishes, but also as an indispensable ingredient in the preparation of many sauces, including.

Classic Mustard Ingredients

To prepare homemade mustard, we need:

• 5 tablespoons dry mustard powder
• about 100 ml hot water (you can use cucumber or tomato pickle)
• half a teaspoon of granulated sugar and
• one teaspoon of 9% table vinegar (instead of vinegar, you can add the same amount of lemon juice)
• one teaspoon of sunflower oil.

Cooking process

All dry ingredients are poured into the dishes, then vinegar and sunflower oil are added. The mixture is thoroughly mixed by adding hot water little by little.

It is necessary to achieve the desired consistency of the mixture (approximately to the level of sour cream). After that, the resulting mass must be transferred to an airtight jar, which is left indoors for a day. During this time, the mustard seeds will soak.

If it turns out that the resulting paste is thick, then add a little warm water.

Mustard "Russian" homemade

The recipe for classic mustard is taken as the basis. To get "Russian" it is necessary to use instead of pure hot water, water specially prepared as follows. We make a decoction of bay leaves, cloves and cinnamon (amount to taste). Boil for 5-6 minutes, filter and make mustard on this broth. The order of preparation is the same.

Mustard in brine

The basis of the recipe and the cooking process remains the same. The only difference is that we use brine instead of water. The brine can be anything - cucumber, tomato or cabbage. Since salt is already present in the brine, there is no need to add it to the recipe.

Little tricks

1. If you want the mustard to turn out not bitter, you can pour dry mustard powder with boiling water and let it stand for 10-12 hours. Then drain the water and cook according to the recipe.
2. The sharpness of taste of the resulting seasoning largely depends on the quality of the mustard powder. Look carefully at the expiration date on the package.
3. You can buy and grind the seeds of this plant. Learn and sharper, and more fragrant.
4. It is better to store in a dark place or opaque container. From light worsens the taste and smell of mustard.

If you have prepared too much of this wonderful seasoning, then the excess can be successfully used to prepare cosmetic hair masks.

The above recipes are only the basis for any improvisations. When preparing homemade mustard from powder, you can add many ingredients and you will get a variety of flavors. For example, you can add any spices and spices, honey, applesauce. The recipe for Danish mustard contains sour cream.

I like it more self-cooked homemade mustard from dry powder.

An interesting video about mustard and recipes for making homemade mustard powder

Making homemade mustard takes a lot of time, because according to the cooking technology, it must ferment well for better quality. The fermentation time depends on the temperature at which the mustard is located. Only after that, all additional flavoring and aromatic ingredients are added, depending on what kind of mustard you intend to cook.

Perhaps it will be a classic version of this sauce, sweet, sweet and sour or salty mustard. Based on the classic recipe, many different types can be made. Even add pieces of ripe fruit, honey or molasses to it. Such sauces excite the appetite, give the dishes a special aroma and taste.

In addition to all the advantages, homemade mustard also has a drawback, it is stored for no more than a week. After this time, the sauce changes its taste and smell for the worse. Therefore, it is not recommended to prepare too much of it, it is better to prepare mustard in small portions as needed.

Classic recipe

Mustard at home from powder will turn out well if you follow all the stages of preparation. Let's get started! You need to take a washed and sterilized jar of 300 ml, pour mustard powder into it.

Pour warm boiled water into a jar and mix. The consistency of the workpiece should be homogeneous, without lumps. Close the jar with a clean lid.

Put the blank for mustard in a warm place. It is best to wrap the jar with several layers of thick paper and wrap it in a warm towel or small blanket. Put for fermentation overnight or overnight in a warm place. If the air temperature is not sufficient, the fermentation time increases.

After the specified time, you need to get the jar and carefully drain the water that has come out on the surface of the workpiece.

Then add salt (without iodine), sugar and sunflower oil to the jar. Mix thoroughly and refrigerate to chill. After a while, the mustard is ready.

Preparation of spicy Russian mustard from powder

Ingredients:

• 260 g of mustard powder;
• 60 g of granulated sugar;
• 50 ml of apple cider vinegar;
• 10 g coarse salt;
• 75 g sunflower oil;
• a pinch of ground black pepper;
• 100 ml of warm boiled water.

Calorie content per 100 g: proteins - 17.0 g; fats - 18.8 g; carbohydrates - 26.5 g; 342.2 kcal

Pour the powder into a glass jar, fill with water. Mix gently until smooth. Close the lid, wrap in heat and place near the battery. The mustard fermentation process takes 12 to 24 hours depending on the temperature. If you keep a jar of mustard in a warm enough place, it will cook faster.

When liquid appears on the surface of the sauce, drain it. Add sugar, salt, oil, apple cider vinegar and black pepper to the mustard.

Blend the sauce until the color and consistency is uniform. Place in the refrigerator for an hour or an hour and a half.

Sour mustard with brine at home

Ingredients:

• 150 g of mustard powder;
• 25 ml apple cider vinegar;
• 300 ml of brine.

Cooking time - from 12 to 24 hours.

Calorie content per 100 g: proteins - 11.6 g; fats - 3.5 g; carbohydrates - 10.8 g; 126.5 kcal

Strain the brine through a fine sieve, you can also use two layers of gauze to make the liquid cleaner. Any pickle is suitable: cucumber, from under a tomato or salted cabbage.

The powder can be sifted through a sieve.

Pour mustard powder into a clean, sterilized glass jar with a volume of 0.5 liters.

Bring the brine to a boil and pour into a jar. Mix quickly and close the lid. You need to be careful, as the volatile vapors of such a hot mixture are very caustic and can cause discomfort. It is better not to inhale them and protect your eyes.

Wrap the jar with thick paper and wrap with a towel. Leave to cool naturally in a warm place. Then drain the water and add vinegar. Mix. The consistency of the finished mustard should be slightly denser than store-bought.

Such mustard will have a mild spicy taste with sourness.

Sweet homemade mustard recipe

Ingredients:

• 200 g of mustard powder;
• 2 medium apples;
• 10 g of ordinary coarse salt;
• 60 ml apple cider vinegar;
• 125 g of flower honey;
• 100 ml of water;
• a pinch of cinnamon powder;
• a pinch of nutmeg.

Cooking time - from 12 to 24 hours.

Calorie content per 100 g: proteins - 13.0 g; fats - 3.9 g; carbohydrates - 26.3 g; 190.6 kcal

Sift mustard powder through a fine sieve.

Bring water to a boil.

Pour the powder into a jar or any other enameled or glass container and pour boiling water over it.

Cork the jar and leave in a warm place to cool naturally. Better somewhere on the top shelf of the kitchen, upstairs is always warmer.

So, the preparation for the sauce has cooled down, about 11-12 hours have passed.

Prepare apples. Wash them clean, cut the core and cut into large pieces. Put the pieces in foil and seal on top. Send to bake in the oven at a standard temperature of 220 ° C for about 20-25 minutes. The baking time depends on the size of the apple slices.

After that, pull out and unfold the foil. Grind baked apples in puree, you can simply wipe through a metal sieve.

Now you need to open the jar and remove the excess liquid that has come out on the surface of the sauce.

Add flower honey, vinegar, cinnamon, nutmeg and salt to the jar with the preparation for the sauce. Also add apple puree to the sauce. Thoroughly mix the sauce until smooth and send to cool in the refrigerator. After half an hour the mustard is ready.

read our article. You will no longer pick out the grains, fearing that the juice will splash into the eye)))

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Read how to cook delicious hominy from corn grits.

How to make french mustard

Ingredients:

• 250 g mustard powder;
• 50 g of granulated sugar;
• 10 g coarse salt;
• 100 g shallots;
• 100 ml of water;
• 80 ml of wine vinegar;
• 80 ml of sunflower oil;
• a pinch of ground cinnamon;
• one dry clove inflorescence.

Cooking time - from 12 hours to a day.

Calorie content per 100 g: proteins - 13.2 g; fats - 14.9 g; carbohydrates - 21.2 g; 270.3 kcal

Sift mustard powder through a fine sieve and pour into a glass jar.

Bring water to a boil and pour over the powder.

Cork the jar and put in heat for 11-12 hours.

Remove water that appears on the surface.

Grind the cloves in a mortar to a powder.

Cut off the neck and bottom of the shallot. Remove dry scales and wash in cold water. Then cut the onion into small cubes and fry in vegetable oil until a transparent golden color. It is very important that the onion does not burn. After that, rub the onion through a sieve or grind it into a puree with a blender.

Mix mustard preparation with additional recipe ingredients. Add onion to it along with oil, sugar, salt, cinnamon, cloves and vinegar.

Mix the sauce well.

Mayonnaise sauce with homemade mustard

Ingredients:

• two raw chicken eggs;
• 1 tsp homemade mustard without additives;
• 1 tsp Sahara;
• a pinch of ground pepper;
• ½ tsp salt;
• 200 ml sunflower oil;
• 1 st. l. freshly squeezed lemon juice.

Cooking time - 15 minutes (not counting the cooking time for homemade mustard).

Calorie content per 100 g: proteins - 0.05 g; fats - 58.3 g; carbohydrates - 3.0 g; 537.5 kcal

Put all the necessary products on the table. Wash the eggs in warm water and dry with a towel. Separate the yolks from the whites.

Pour the yolks into a blender bowl and beat. Without interrupting the beating, add a little oil, mustard, sugar, salt and ground pepper to the bowl. When the consistency of the sauce is homogeneous, add sunflower oil in portions and whisk at the same time. Gradually, you will notice that the consistency of the sauce thickens. At the very end of whipping, add lemon juice.

The mustard powder used to make the sauce must be of good quality.

The higher the temperature of the water or brine with which the dry powder is poured, the softer the sauce will turn out. If you pour mustard powder with lukewarm water, the finished sauce will be spicy and slightly bitter.

To give the mustard a special taste and aromatic qualities, you can add various spices and seasonings to it. For example, you can take cinnamon, ginger or nutmeg.

It is necessary to store cooked mustard in a tightly closed container at a temperature of 4-5 ° C, best of all on the top shelf in the refrigerator.

If you add freshly squeezed lemon juice to the finished sauce, the mustard will be stored longer, and its taste will improve significantly.