How to make a home mustard from mustard powder? Bustic recipe for cucumber brine, grains, French, with honey, dijonian

Look for recipes for delicious acute mustard sauce? You will find the best options for preparing this dish in this article.

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The sauce prepared from mustard is very popular and has long -standing roots.

Currently, the store shelves are presented with the choice of a diverse assortment of this finished product. But any good hostess knows that the seasoning prepared at home will give a head start to any dearest to the manufacturer.

How to make a home mustard from mustard powder on a cucumber brine?

Surprisingly easy to prepare, but the width is core and tasty prepared on a cucumber brine. Only two products, and an acute original sauce for the most exquisite gourmets is ready:

On a glass of brine from cucumbers, we take two tablespoons of fresh dry mustard
Stir thoroughly
Add a spoonful of vegetable oil
We rub again
Let it brew ten, twelve hours

What is another beautiful recipe is - it can be stored for a very long time. If after cooking, carefully clog in sterilized jars.

As salt and sugar are in brine, you can add them if desired
Mustard is served to all meat cuts and hot dishes, flooded and cold
Special adherents of this sauce smear it on bread. They use such a sandwich with anything. Just enjoying a vicious aromatic taste

How to make mustard with honey?

Mustard powder - half a glass
Half a glass of steep boiling water
Teaspoon of liquid honey
Slice: ginger, cardamom, ground cloves and salt
About two tablespoons of sugar and the same amount of vegetable oil

Recipe:

Mustard powder is diluted with boiling water
Pour two glasses of cold water
We remove it in heat for 24 hours
Spray spills slightly with boiling water
We insist as much as mustard
After the required time, we remove excess water from mustard
Add, salt, sugar, honey
Slowly attach vegetable oil and vinegar
Pour in the infusion of spices
Mustard is ready for use in two days

How to make a Dijon mustard?

Back in the XVIII century, in the French city of Dijone, the production of the famous mustard was called in honor of this city. A delicate and piquant taste obtained due to the replacement of vinegar when preparing a sauce with not mature grape juice, quickly gained popularity.

There are about twenty recipes for making a dijon sauce. This mustard is known to everyone in the world. The real secret of the recipe for Dijon mustard is stored under the secret of four hundred years. Therefore, any proposed recipe will be an imitation of the present.

One of the closest to taste, which is worth paying attention to real gourmets:

Powder mustard - fifty gram pack
White wine dry -200 ml
Liquid honey - a little
Sunflower oil - half a teaspoon
Onion head
Salt is a pinch
Thick tomato paste

Cooking:

Finely chop the onion with garlic
Pour honey, wine
Boil a little less than a quarter of an hour over low heat
We filter the mixture
We fall asleep mustard powder
Beat the blender
Put the oil and a little tomato paste
We suck
We put on the stove before evaporating excess fluid
The resulting thick mixture, send to the cold for two days

Video: Dijon mustard by home

How to make French mustard?

One of the varieties of the popular Dijon mustard is the so -called "French". The highlight is that it is prepared from different types of ground grains.

250 grams of grinded grains of the Saopian and black grade of mustard pour half a glass of boiling water
Mix well
Leave for 24 hours for exposure
Then add: half a glass of wine white vinegar, a little salt, a little more sugar, one gram of cinnamon, cloves, fried onions
Beat the whole mass
French mustard sauce is ready

Grain mustard recipe

Despite a very exquisite taste, the recipe for such a mustard is elementary. The emphasis on seasonings makes this sauce truly an original and beautiful addition to dishes

Composition of products:

Chilled boiled water - full glass
Powder mustard –200 grams
Grain mustard - 80 grams
Dry wine white - full glass
Acetic acid 5% - 200 ml
Dark sugar - a gram
One small onion
Salt, cinnamon, turmeric - in a small pinch
Two chicken yolks

Recipe:

Soak both types of mustard
We insist for half an hour
In the meantime, we combine 5% acid with wine, seasonings, salt and coarsely chopped onions
We send on a slow fire for forty minutes
We remove the remains of the onion, letting the resulting mixture through a strainer
We combine swollen grains with yolks and vinegar-rack seasoning
We place on a slow fire, slowly heating to a boil, without stopping stirring
Cool
Serve to the table

How to make mustard quickly?

The fastest way to make seasoning is without a long fermentation process. After all, it, depending on the recipe, usually lasts from 12 hours to two days. Without fermentation, such a sauce is not very sharp and vigorous.

For lovers, not very acute foods, it will be very relevant:

We take 1 tablespoon of powder and dilute with the same amount of boiling water
We grind to a homogeneous consistency
Put another 1 spoon of boiling water, rub again. Such a steaming removes bitterness from the powder and does not allow lumps to form
Insist 8-10 minutes. During this time, excess essential oils will disappear
To stop this process, pour in a measured spoon of vinegar 9%
To soften the taste, add a little sugar and vegetable oil
For a variety, like an alternative, instead of vinegar, add lemon juice, instead of sugar - honey

How to make a sharp mustard?

The most acute is the "Russian" mustard:

A glass of dry mustard powder is diluted with hot water to the density of sour cream
Pour it on top with cool water
Let we exhibit about 12 hours
Drain the water after the set time
Add, according to a pinch of salt, black and red pepper, 9% vinegar, sugar, sunflower oil on a tablespoon
Mix everything well
You can use it right away. But after some time, the seasoning is gaining fortresses
Store in tightly clogged containers

Due to its useful composition, mustard helps the accelerated metabolic process in the body, which contributes to the breakdown of fats. It is an excellent antioxidant, antiseptic, has antibacterial properties. Increases immunity, perfectly fights colds.

Therefore, the sauce prepared at home is not only an excellent addition to the usual diet of gourmets, but also benefits the body.