Homemade mustard is a great addition to all kinds of meat, fish dishes, as well as soups. If you spread it on bread, you can say: “You’ll lick your fingers!” It can be added to salad dressing. Homemade mustard can give a spicy taste to any dish . Each housewife has her own recipe and, as a rule, is passed down from generation to generation. Currently, the stores offer many different types of ready-made mustard with all kinds of additives - horseradish, beetroot, pepper, etc. However, in addition to flavoring additives, it contains many preservatives, dyes, thickeners and stabilizers. Do not eat all this when you can easily cook homemade mustard, the recipe for which you can always find in my mother’s cookbook or ask a friend. It will be much more useful, but it will not yield to store analogues to taste. Its preparation will take you very little time, while the amount of harmful additives is zero.
Among other things, at home you can cook the amount you need, while the store often has to be thrown away, having spent only half or a third of the jar. It can be very, very sharp or soft, with a little bitterness or a sweet taste - all this is homemade mustard. We will tell you the recipe for its preparation. By the way, there are several of them. Here is one of the options for its preparation.
Ingredients: mustard powder - fifty grams, two hundred milliliters of boiled water, half a teaspoon of granulated sugar, salt - on the tip of a knife, a tablespoon of vegetable oil, vinegar.
Now let's talk about how to cook homemade mustard.
Pour mustard powder with warm boiled water . The hotter the milder the taste. We place in a warm place for ten hours. Then we drain the settled excess liquid, add salt and sugar. Next, pour the vegetable oil and vinegar - if desired. He gives a little more sharpness. The product yield is about one hundred grams.
Here is another option. Choose any taste. Home mustard: brine recipe.
Products: a glass of mustard powder, a glass of brine cabbage, a little vinegar, a tablespoon of sunflower oil. It is possible to add black, red pepper or other spices.
Pour the powder into a deep bowl and gradually pour the brine. Add sugar and vegetable oil. Mix everything very carefully so that there are no lumps. Let’s stand under the lid in a warm place for twelve hours. Spices can be added to taste. Unusual aroma can give it nutmeg, and horseradish can add extra pungency. A teaspoon of buckwheat honey will make it soft, sweet and very aromatic.
Homemade
mustard, the recipe of which we described above, is not stored for a long time, therefore they make it in small portions, otherwise it may run out of steam and lose all its pungency and piquancy.
In fact, every housewife will surely have her own cooking secrets, and if you don’t have them yet, you can experiment and invent your own.