only extraordinary people!Stop content with stereotyped store of goods, it is time to show their creativity!Prepared mustard from mustard powder on the best recipes.
who have not tried the mustard - he lived a life in vain!This delicious seasoning gives many dishes an unforgettable flavor.But it is not always what is sold on the Russian shelves, the taste corresponds to the wishes of consumers.Yet there is a solution!As of mustard powder to make mustard on their taste preferences - that's the main issue.
When comparing home mustard and purchased in the store the first benefits are undeniable.First, you prepare a mixture of ingredients, adjusting the spice mixture on their own.Secondly, the seasoning is always fresh and contains no extraneous preservatives and other chemicals designed to keep the mustard on the long-term.So buy mustard flour and start to work!
As of mustard powder to make mustard
Take 2 tbspmustard powder and pour them into a bowl for cooking.Add one tablespoon of any o
Then add a second brine spoon and continue to rub the mustard in the same spirit.After conversion of the mixture into a homogeneous mass pour into it the last, the third, the brine spoon and repeat the whole process again.Pounded mass should have a thick puree state.
resulting mixture pour boiling water to remove bitterness and strong to prevent the appearance of lumps.Not stirring, the mixture was left for 10 minutes.Then gently pour out the excess liquid.
Due to the fact that we mustard powder diluted brine, salt, add a little bit, on the tip of a teaspoon.If you love a salty taste, you can put half a teaspoon.To mustard finally lost its spicy aroma, it is necessary to add 0.5 tablespoonsvinegar.Then - 1.5 tspsugar and 1 tbspoils, which give a nice taste of the seasoning.
If you love some seasoning, you can add them.Then, mix well and pour the resulting composition in its storage capacity.It is better to choose a glass container with a tight fitting lid.
Mustard should ripen, so we remove the jar in a dark place for 1 day, after which the spicy seasoning is finally ready.If the taste of the resulting product are not you cute, add more spices, salt or sugar.If too spicy seasoning, dilute it with vegetable oil.Too liquid texture can be corrected by sending mustard "ripen" in the fridge for a day.
Attention!In the preparation of mustard powder emits acrid essence, so do not bend too close to the plate.
Take 4 tablespoonsmustard powder, mix it with 1 tablespoonstarch.In the absence of starch, take flour.Slowly add the white wine, stirring constantly to avoid lumps formed.If there is no fault, it is replaced with lemon juice or water.The result should be something like a pulp, which requires about 50 grams of liquid.The resulting mixture is left for 20 minutes at rest.Then add 3 tablespoonswine vinegar, a spoonful of sugar and vegetable oil.
When using lemon juice can not add any salt.In other cases - add half a teaspoon of salt.The resulting composition of the mix well and leave in a warm place for two hours.After this time, the mustard will be ready for use.
Crush 180 g mustard seeds and fill them with 250 ml of boiling vinegar.Stir the resulting composition and send it in a warm place for 12 hours.After seasoning configure themselves, add the 180 g of sugar and various spices.For instance, cloves, nutmeg, cinnamon and others.It remains to wait for 2 hours, and the seasoning is ready.
Take a small pan, pour one cup to dry white wine and add 1 tbsphoney.Finely chop 1 clove of garlic, 1 small onion.Mix well and bring to a boil.Then reduce heat and simmer 5 minutes.The resulting mixture should be cool and strain through a sieve.
The cooled solution pour one packet of mustard powder (50 g).To avoid lumps formed, it gradually fell asleep, stirring the mixture well.Enter in the 1 teaspoon of vegetable oil, salt and a few "Tabasco" sauce drops.If there is no sauce, replace it with 1 teaspoon of tomato paste.The blended mixture should boil down to a state of sour cream.The finished product cool.Pour it into a glass jar.After 2 days, remove mustard from the fridge and eat it at your leisure.
Fresh seasoning especially tasty.Keep it should be no more than 7 days in the refrigerator, in view of the fact that with the lapse of time mustard loses its flavor and poignancy.Serve the dressing to the table, smear on bread or add to dishes.Bon Appetit!
Walkthrough Video format will help you quickly learn how to cook this burning seasoning.