Properly cooked homemade mustard is a very tasty product that will go well with many dishes - meat, jellied meat, and is simply an excellent sauce for a sandwich. It is especially tasty, cooked in brine, and from almost any saltiness - tomatoes, cabbage, cucumbers, their assorted or others.
Traditional homemade mustard recipe
This delicious sauce method does not require any special ingredients. All you need is mustard powder, homemade pickle (it is better to use it, since the liquid from purchased saltiness is usually abundant in vinegar), olive or sunflower oil and sugar.
So, you need to pour 2-3 tablespoons of mustard powder and a small pinch of sugar into a previously prepared container, then pour them with about 100-150 milliliters of brine. This dosage is only recommended, and not strictly mandatory, since it is necessary to focus on the desired consistency and take into account the fact that mustard tends to thicken after cooking. After that, the contents of the container must be mixed very thoroughly, closed with a tight lid and left in the refrigerator for about 5-6 hours.
After this time, add 1 tablespoon of oil to the sauce. The mustard prepared in this way is quite spicy and goes well with meat.
More complex recipes
To make a more unusual sauce, you need the following ingredients: 3 tablespoons of yellow mustard seeds, 1 tablespoon of brown mustard seeds, 3 teaspoons of fresh thyme, 2 teaspoons of fresh rosemary, 1 teaspoon of vinegar, a third of a glass of cucumber or tomato pickle, 1 teaspoon sugar and a pinch of salt.
All of the above products, except for salt and sugar, must be thoroughly mixed, then cover the container with the mixture with a lid and leave to infuse for a couple of days. Then add salt and sugar to the ingredients and mix them all in a blender until a sauce with a uniform consistency is formed.
The third recipe includes 1 tablespoon of dry mustard, 1 tablespoon of light beer, the same amount of cucumber pickle, a teaspoon of turmeric, 1 egg, a pinch of salt, 1 teaspoon of starch, half a teaspoon of lemon juice and half a teaspoon of sugar.
First you need to mix the mustard, beer and turmeric, after which it is necessary to leave this mixture in the refrigerator to infuse for 10 hours, but always covered with a lid. Then you need to prepare a water bath and put this container in it for about 4-6 minutes, during which it is necessary to drive a raw egg, salt, starch and sugar into the semi-prepared sauce, while constantly and very thoroughly stirring the mixture.
This mustard is not only a great addition to ready-made dishes, but also an excellent sauce for sandwiches.
