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Homemade mustard: recipe

Homemade mustard is a wonderful addition to all sorts of meat, fish dishes, as well as soups. If you spread it on bread, you can say: "You'll lick your fingers!" You can add it to the salad dressing. Can give a piquant taste to any dish homemade mustard. The recipe for its preparation is from every mistress and, as a rule, is passed on from generation to generation. Now in shops many different types of ready-made mustard are presented with all kinds of additives - horseradish, beets, pepper, etc. However, in addition to flavoring additives, there are many preservatives, dyes, thickeners and stabilizers. Do not all this eat, when homemade mustard can be easily prepared, the recipe of which you can always find in my mother's cookbook or ask a friend. It will be much more useful, but will not give way to store analogues. Her cooking takes you very little time, while the amount of harmful additives is zero.

In addition, at home, you can prepare the amount that you need, while the store often has to be discarded, using only half or a third of the jar. It can be very, very sharp or soft, a bit bitter or sweet to the taste - it's all homemade mustard. The recipe for its preparation, we now tell you. 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, a half teaspoon of sugar, salt at the tip of the knife, a tablespoon of vegetable oil, vinegar.

And now let's talk about how to cook homemade mustard.

Fill with warm boiled water mustard powder. The hotter the softer the taste. We put it in a warm place for ten hours. Then merge the excess liquid, add salt and sugar. Further we infuse vegetable oil and vinegar - at will. He gives a little more sharpness. The yield of the product is about one hundred grams.

Here's another option. Choose any to taste. Mustard home: recipe on brine.

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.

Powder is poured into a deep bowl and gradually poured brine. We add sugar and vegetable oil. All mix very carefully so that there are no lumps. Let's brew under a lid in a warm place for twelve hours. Spices can be added to taste. An unusual aroma can give it a nutmeg, and extra spicy - horseradish. A teaspoon of buckwheat honey will make it soft, sweet and very fragrant.

Home mustard, the recipe of which we described above, is not stored for a long time, so make it in small portions, otherwise it can fizzle out and lose all its sharpness and piquancy.

In fact, every housewife will probably have her cooking secrets, and if you do not have them yet, you can experiment and invent your own.

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