Mustard is prepared in two ways: from mustard powder and from grains. The second method is preferable in many ways. For example, mustard from grains is more aromatic and more delicate in taste, and also there is no valuable mustard oil in powdered mustard, it is made from squeezed mustard grains, and the oil is replaced with sunflower or soybean oil.
It is necessary
-
- For mustard from beans with spices:
- 180 g crushed mustard seeds,
- 250 ml wine vinegar
- 180 g sugar
- zest of half a lemon,
- 1 teaspoon of crushed cinnamon,
- pepper,
- spices (cardamom
- carnation
- nutmeg).
- For homemade mustard with honey:
- 1 tbsp. crushed mustard seeds
- 1 tbsp. honey,
- 200 ml vinegar.
- For French mustard:
- 400 g of mustard from grains,
- 200 g sugar
- 300 g of vegetable oil
- 1.5 tsp cinnamon
- 0.5 teaspoon of cloves.
- For mustard in English:
- 200 g of crushed mustard seeds,
- 3 tbsp. tablespoons of vegetable oil
- 150 g vinegar
- 2 tbsp. tablespoons of sugar
- 3 teaspoons of burnt sugar.
- For apple mustard:
- 4 tbsp. tablespoons of mustard from grains,
- 5 tbsp. spoons of mashed baked apples,
- 2 tbsp. tablespoons of sugar
- 150 g vinegar
- 2 teaspoons of salt
- ground pepper.
Instructions
Step 1
Mustard from grains with spices Boil the vinegar, pour over the crushed mustard grains, mix in the most thorough way and leave overnight in a warm place. Add sugar, spices and stir again. Leave to infuse warm for 2-3 hours so that the mustard finally absorbs the smells of spices.
Step 2
Homemade Mustard with Honey: Grind mustard seeds or grind in a coffee mill. Sift through a thick sieve. Boil vinegar, cool.
Step 3
Put honey on medium heat and bring to a boil, add mustard to honey when it is browned. Add cooled vinegar, stir to smooth the mixture. Pour into a jar and seal.
Step 4
French Mustard: Put sugar in the crushed mustard seeds, stir thoroughly, pour in the vegetable oil, continuing to stir, until a thick oily mass is formed. Add crushed cinnamon and crushed cloves, dilute the mixture with cold vinegar so that the mustard becomes like a thin porridge in consistency. Pour into jars, seal and leave in a warm place for a week.
Step 5
French Mustard: Put sugar in the crushed mustard seeds, stir thoroughly, pour in the vegetable oil, continuing to stir, until a thick oily mass is formed. Add crushed cinnamon and crushed cloves, dilute the mixture with cold vinegar so that the mustard becomes like a thin porridge in consistency. Pour into jars, seal and leave in a warm place for a week.
Step 6
Apple mustard. Take two to four sour apples, wash, prick the skin with a fork, wrap in foil and put in a preheated oven for 20-30 minutes. Rub the finished apples through a sieve while still hot.
Step 7
Add applesauce to mustard, stir and add sugar. Boil vinegar with pepper and salt, cool. Dilute the mustard with vinegar, put in a glass jar, close the lid and leave to infuse for 3 days.
