Correctly made home-made mustard – very tasty product which will be perfectly combined with many dishes – meat jelly and simply is great sauce for sandwich. It prepared on a brine is especially tasty and practically from any solenost – tomatoes, cabbage, cucumbers, their mix or others.
Traditional recipe of home-made mustard
This method of preparation of the most tasty sauce doesn't demand any special ingredients. Only mustard powder, a house brine (it is better to use it as liquid from purchased solenost usually abounds with vinegar), olive or sunflower oil and sugar are necessary.
So, it is necessary to fill up 2-3 tablespoons of mustard powder and a small pinch of sugar in in advance prepared capacity, then to fill in them with about 100-150 milliliters of a brine. This dosage is only recommended, but not strictly obligatory as it is necessary to be guided by desirable consistence and to consider that mustard is inclined to get denser after preparation. After that contents of capacity need to be mixed, closed very carefully a dense cover and to leave in the fridge approximately for 5-6 hours.
After this time it is necessary to add 1 tablespoon of oil to sauce. The mustard made thus is quite sharp and is perfectly combined with meat.
More difficult compoundings
For preparation of more unusual sauce the following ingredients are necessary: 3 tablespoons of seeds of yellow mustard, 1 tablespoon of seeds of brown mustard, 3 teaspoons of a fresh thyme, 2 teaspoons of fresh rosemary, 1 teaspoon of vinegar, third of a glass of a cucumber or tomato brine, 1 teaspoon of sugar and pinch of salt. All above-mentioned products, except salt and sugar, need to be mixed carefully, then to cover with a cover the container with mix and to leave to infuse for couple of days. Then it is necessary to add salt and sugar to ingredients and to mix everything them in the blender before formation of sauce with uniform consistence. The third compounding includes 1 tablespoon of dry mustard, 1 tablespoon of light beer, as much a cucumber brine, a turmeric teaspoon, 1 egg, a salt pinch, 1 teaspoon of starch, a half of a teaspoon of lemon juice and a half of a teaspoon of sugar. At first it is necessary to mix mustard, beer and a turmeric then it is necessary to leave this mix in the fridge to infuse within 10 hours, but surely covered. Then it is necessary to prepare a water bath and to put in it this capacity approximately for 4-6 minutes during which it is necessary to hammer crude egg, salt, starch and sugar into the semi-made sauce, at the same time constantly and very carefully stirring slowly with mix. Such mustard is not only fine addition to ready-to-eat meals, but also great sauce for sandwiches.