Will you make mustard yourself?
Mustard is one of the most popular and common seasonings in many countries.
In particular, in Russia and Germany they use it almost everywhere.
The basis of this spice is the plant of the same name (whole or ground seeds), as well as vinegar, water, sugar, salt, oil.
This spice enhances the appetite, and it speeds up the metabolism and allows you to digest food much faster.
It is used as a seasoning for meat dishes and is often included in the recipe for mayonnaise and marinade.
Mustard can be cooked at home, if you use the correct recipe. Depending on the variant, it can be prepared from a special mustard powder on a cucumber brine or water.
One thing is important - the cooking process can be carried out at home. Below we look at individual recipes.
Dry spice sauce
If you have a dry plant, you can use the following recipe:
- mustard dry - 300 grams;
- vinegar 9% - 1 cup;
- vegetable oil - 100 milliliters;
- sugar - 5 tablespoons;
- water - 200 milliliters for brewing a dry plant and 200 milliliters for a sauce;
- 1 thing bay leaf;
- spices (pepper, cloves, cinnamon) - at will.
So, now you can begin the process of cooking. For this recipe involves the creation of a marinade: for it should boil for 7 minutes 7 selected spices and bay leaf in water.
At the same time, sifted mustard is poured with the second part of water (boiling water). It is necessary to brew it until a sufficiently dense homogeneous mass is obtained.
When the thick mass turned out, it is poured again with boiling water and left to insist for 14 hours.
The place to infuse should be cool and dark. When the time is up, the mustard is mixed and drained.
Now you can add butter, marinade, sugar, vinegar. The whole mass must be mixed and covered with a lid.
Now the mustard is left covered with a lid for another day, after which the seasoning is ready for use.
Homemade mustard is cooked very simply and it turns out delicious, if you exactly follow the recipe of cooking.
Cooking from dry mix
This recipe is still considered a cooking option for the "lazy", since the homemade spice is made from dry powder.
Naturally, before starting the cooking process, you should purchase this very mustard mixture.
The recipe involves the use of:
- dry mustard (powder) - 100 grams;
- vegetable oils - a tablespoon;
- vinegar 9% - one third of the glass;
- salt - one and a half teaspoons;
- ground pepper (red and black) - to taste;
If all the ingredients that a recipe provides you have, then you can start preparing the sauce.
To do this, it is necessary to pre-pour the dry mixture with boiling water. On the powder packaging should be written, in what proportions is the addition of water.
Leave the mixture of powder and boiling water to infuse for 6 hours. When the time is up, the excess water is drained.
Now you can add salt, pepper, oil and vinegar to the powder mixture. After that, the home mustard must be brewed for another 6 hours, after which it is ready to eat.
This sauce is cooked at home, allowing you to add other spices as desired. And the use of powder greatly simplifies the recipe.
Cooking Dry Mix II
Another simple and tasty recipe from dry powder for making mustard at home.
- mustard mix - 5 tablespoons;
- vegetable oil - 1 tablespoon;
- sugar - 1 tablespoon;
- Vinegar 3% - 1 tsp;
- salt, spices - to taste.
Cooking mustard involves steaming the powder with boiling water. This should be done in advance and as indicated on the powder box.
When the powder and water are in the texture of the porridge, you can add all the remaining ingredients.
The mixture is stirred, covered with a lid and left at room temperature overnight. In the morning mustard, cooked at home, is ready.
Basic brine preparation
There is one simple recipe for making mustard on brine.
And in this case, any suitable - tomato or cucumber pickle.
Consider here you need aroma. That fragrant liquid will make the sauce delicious.
So, you will need:
- mustard powder;
To the dry powder you need to gradually pour in the liquid to calculate a mixture of consistency, like thick sour cream.
This is a basic recipe. All other spices (pepper, salt,sugar) you can add at will and discretion. Infuse the sauce should be at least 10 hours, after which it is ready to eat.
Cooking on brine
If you like the so-called “vigorous” mustard, then the following recipe will help you to make it so at home. His secret is cooking the sauce on a cucumber pickle.
- Mustard powder - 3 tablespoons;
- Sugar - half a teaspoon;
- Cucumber liquid - faceted glass;
- Vegetable oil - a tablespoon.
If you are preparing the sauce on the cucumber pickle, then give preference to liquid from under pickled or salted cucumbers.
This will make the sauce quite spicy and fragrant. The sauce on the cucumber brine is prepared as follows: the powder is mixed with the brine and mixed well with a spoon.
The mass should be in density as sour cream. After that, sugar and butter are added. Insist spice should be about 10 hours, after which it is ready to eat.
Cooking with honey
Another unusual, but at the same time interesting and tasty recipe is on cucumber pickle and honey. The sauce turns savory and sweet.
For cooking will require:
- Powder - a glass;
- Cucumber liquid - a glass;
- Butter, honey and sugar - 1 tablespoon;
- Salt - a teaspoon;
- Wine vinegar - half a teaspoon.
If all the ingredients you have available, you can begin to prepare the sauce on the cucumber brine with the addition of honey.
So, for a start, the dry mix is mixed with brine. The liquid is added gradually so as not to form lumps, and the whole mixture is thoroughly mixed. When the mixture will be like thick sour cream, you can add all the remaining ingredients and mix.
Now you should prepare a jar where the sauce is laid on the cucumber pickle, and tightly close the jar. In a warm place, the sauce should infuse for about 12 hours, after which it is ready.
Also remember that this sauce can be used in the diet, because it contains the minimum amount of fat.
If you cook it yourself, then just do not use vegetable oil, which will make the dish dietary.
The sauce will complement any lean meat: chicken, turkey, pork tenderloin.Store after cooking is recommended in the refrigerator.