Do you adore mustard, but are not sure about the quality of the store? In this case, prepare this acute seasoning yourself. There are many recipes for making mustard, experimenting, you will find the most delicious recipe.
1
The home mustard is pretty simple. To do this, purchase mustard powder. Add 3 tbscript to a bowl. Spoons of powder and pour a tablespoon of cucumber brine. Mix the mix thoroughly. It turns out something similar to steep dough. Pour the container to a pair of tablespoons of brine and mix. It turns out a mixture resembling sour cream. Now pour the mass of boiling water and let stand for a few minutes. This is done to remove bitterness. Drain the water and add some salt and sugar. Add 1 teaspoon of vinegar and 2 tablespoons of sunflower oil. If you want the finished product to have a characteristic flavor, it is better to choose home oil. Advisers of olive oil can add it.
2
Add chicken breast and make it taste more saturated with a spicy mustard. For her preparation mix 4 tablespoons of powder with starch. It should be 4 times less powder. Pour a quarter cup of white dry wine. It can be replaced with a mixture of lemon juice and water (1: 1). Stir the ingredients before receiving a homogeneous mass. There should be no lumps in Kashitz. Leave the mass for 20 minutes, covering the tank towel. After that, pour 2 tablespoons of apple (wine) vinegar and 1 tablespoon of sugar. To give the mustard of elasticity, pour some vegetable oil.
3
Do you want to make lean beef unusual taste? Prepare French mustard. For its preparation, take half cup mustard seeds and grind them in a mortar. You can use a coffee grinder. No need to abrade the grain into powder, let the mass be grains. Boil a cup of vinegar and pour it powder. Leave the mixture overnight. Then add the sugar and vegetable oil. mustard supplement favorite spices if desired. It is better not to use black pepper, as it will make the finished product the color of the dark. Better to take the dry grass.
4
Dijon mustard - a great addition to meat and fish dishes as well as French fries. For its preparation pour into the container glass of dry white wine and boil it. Crumble into a liquid a bit of garlic, one onion bulb. Add a tablespoon of honey. The mixture should boil for 20 minutes. Turn off the liquid and cool it. Strain solution and pour it in the mustard powder. Enough 50 grams. Mix thoroughly to avoid lumps formed. Then add 20 g of tomato paste and put the pot on the fire. Uvarov mixture until it becomes elastic and thick. Add vegetable oil. Let stand ready seasoning 2 days. After that it can be eaten.
5
You can cook with ginger mustard. To do this, boil the water and let it cool slightly. 100 g of powder with 500 ml of water needed. Fill the powder with hot water and stir until smooth. Adding water gradually to the mass of elastic and turned homogeneous. Add a tablespoon of honey and a little ginger, soy and sugar. Do not forget to pour the sunflower oil.
Mustard recipes a lot. To taste it is much better to store products, but, more importantly, it has no preservatives and dyes.
Share advice:"As of mustard powder to make mustard"
"Mustral cooking recipes are a lot. To taste, it is significantly better than the store product, and, most importantly, there are no preservatives and dyes in it. " This statement was true in the nineties. And now, some kind of preservative add to dry mustard powder. Judge for yourself. Mustard is a good preservative while it is dry. But it is worth wetting it, she flies quickly. When we bought mustard sauce in the store in Soviet times in the store or even did it from the powder. Then this sauce spoiled very quickly - 2-3 weeks in the refrigerator and mustard are covered with mold, even the presence of acetic essence did not help. Now - you buy a ready-made sauce, it is not mentioned on the bank that there is a preservative, but the Gigorchitsa is worth months, and nothing is done, only dries on top. And if you try to do it yourself from the powder, it turns out the same thing - the eternal product! It seems that this is a collusion between manufacturers. Powder manufacturers immediately put a preservative, and then the sauce manufacturers do not write that they put it on the label, because they do not add it. Heathro !!!
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"Mustral cooking recipes are a lot. To taste, it is significantly better than the store product, and, most importantly, there are no preservatives and dyes in it. " This statement was true in the nineties. And now, some kind of preservative add to dry mustard powder. Judge for yourself. Mustard is a good preservative while it is dry. But it is worth wetting it, she flies quickly. When we bought mustard sauce in the store in Soviet times in the store or even did it from the powder. Then this sauce spoiled very quickly - 2-3 weeks in the refrigerator and mustard are covered with mold, even the presence of acetic essence did not help. Now - you buy a ready-made sauce, it is not mentioned on the bank that there is a preservative, but the Gigorchitsa is worth months, and nothing is done, only dries on top. And if you try to do it yourself from the powder, it turns out the same thing - the eternal product! It seems that this is a collusion between manufacturers. Powder manufacturers immediately put a preservative, and then the sauce manufacturers do not write that they put it on the label, because they do not add it. Heathro !!!