Mustard from mustard powder and grains - how to make mustard at home, step by step recipe photos

Nowadays mustard is still one of the easiest to prepare sauces, thanks to which, any dish will be more spicy and delicious. In addition to its good taste, with the use of it in moderation, mustard is also very useful for the organism. Due to the high content of essential oils, vitamins and minerals, unpretentious dining searing seasoning increases appetite and improves digestion. Gained popularity seasoning can be purchased at the store, but I, like many kulinarka, cook the sauce at home. Why do I like to cook it at home? Yes, just by the fact that the home of mustard powder or grains, can always be made in accordance with the taste preferences of consumers. Trying to satisfy the tastes of their home, I was chosen four, in my view, the best mustard recipes at home. If you need a fairly sharp and spicy mustard, use a recipe for a classic hot mustard or a variation in the preparation of the marinade. In both cases, the taste of the finished product is similar to commercially available "Russian" mustard. For those who prefer mene hot sauce lovers and spicy and delicate taste, for sure, will love fruit with honey mustard or light French mustard made from mustard seeds. Today I want to share with kulinarka their experiences and all the variations of the preparation of mustard powder and grain shape as a recipe with step by step to make a photo.

How to make spicy mustard powder - a classic recipe

products:

• mustard powder - 1 pack (60 c);
• sugar - 10 grams;
• water - 130 ml;
• salt - 1/2 tsp .;.
• lean oil - 10 grams;
• vinegar (6%) - 30 gr.

Preparation start with the fact that in a deep container, mix mustard powder, salt and sugar.

Next, boil the water and a small stream, with constant stirring with a spoon, pour it into a bowl with the mustard mixture. The ingredients are stirred vigorously until the mixture is smooth, with no grains.

Do not worry, that mustard turned thickish, because we have not yet added to the vinegar. Pour vinegar and once again all thoroughly knead.

If you are exactly proportioned listed in the recipe, then your home will mustard on density like thick cream.

Freshly prepared mustard is still unfit for consumption, I call it "immature", t. To. She has not won a piquant sharpness and acuity. To home-cooked spicy mustard ripened, folding in a hermetically sealable container. I have this jar of baby food with a tight lid.

Next, a jar of mustard need to wrap up in a towel and leave at room temperature for a day to aging. In cold weather, better to put mustard ripen on a radiator.

After this procedure, spicy and sharp, delicious homemade mustard is ready. I usually submit it to various meat and fish dishes.

But sometimes, I just smear a thin layer of mustard on black hlebushek and fed consumers in the form of sandwiches.

Hot mustard marinade out of cucumbers or tomatoes

products:

• marinade cucumber - 100 ml;
• mustard powder - 50g;
• vegetable oil - 15 grams.

To begin with, you need to marinade strain through a sieve or cheesecloth to in-prepare sauce were available in any marinade spices, garlic or other small products.

Next, the strained marinade bring to a boil.

adds a vegetable oil.

In the next step, you need mustard powder to pour into the boiling marinade and stir thoroughly until smooth.

As in the first version of the recipe, ready to shift the mustard in a jar, close the lid tightly, wrap up and leave to mature for a day in the heat.

Here we have turned mustard, cooked on cucumber pickle.

matured pungent and slightly pungent sauce I gave his household as a seasoning for brawn.

How to cook French mustard with grains and apple juice

products:

• mustard beans - 50 g;
• apple juice - 100 ml;
• vegetable oil - 30 g;
• vinegar (9%) - 0, 5 tsp..

to pour out of mustard seeds in a deep container, fill them with apple juice and put in the fridge for 48 hours for the swelling.

In this photo can be seen that during this time they have increased almost in twice.

Next, we shift swollen grains in a saucepan, add vegetable oil and bring to a boil. The boiled grains of mustard immediately remove from heat. If you continue to cook the mixture, then the finished sauce will not have the desired sharpness and piquancy.

At least add the French mustard grains of vinegar. As a result of our efforts, we have, in practice, not sharp, but it's nice juicy granular seasoning with a pleasant apple aftertaste.

This type of mustard does not require additional aging. Self granular mustard immediately after preparation can be supplied safely, practically, to any snacks, fish, meat and second dishes.

Delicate fruit with honey mustard and baked apple

products:

• apple tart - 250 g;
• vinegar - 1 tsp .;.
• salt - 1/3 tsp .;.
• honey - 1 tbsp. l .;
• dry mustard - 2 tablespoons. l .;
• Vegetable Oil - 1 tsp..

To begin with, we need apple bake in the oven and then to separate the flesh from the skin and seeds. The resulting apple pulp simply fork mash.

slightly thickened heat the honey in the microwave and mix it with vinegar, salt and vegetable oil.

Next, combine mashed apple with honey-vinegar mixture, add the mustard powder, stir and send mustard on ripening. How do I do it right I described in the first recipe.

Delicate juicy fruit mustard on the basis of apple and honey ready.

Since homemade mustard consists entirely of natural ingredients, it is prepared independently searing seasoning not only diversify your menu, but also bring no small benefits to the body.

Video recipe of mustard without vinegar and sugar

Well, the last recipe that I now want to offer to cook at home - without the tasty mustard vinegar and sugar. Although the technology of preparation is similar to the methods listed above, check out all the same reliability and even video recipe.

I am sure that after reading my kulinarka recipes, of course, want to prepare a little of each type of mustard and then your household help you choose the most favorite and the most delicious, in their opinion, the recipe. Enjoy all appetite.