Mustard is cooked in two ways: from mustard powder and from grains. The second way is more preferable in many respects. For example, mustard from grains is more fragrant and more gentle on taste and also in powder mustard there is no valuable mustard-seed oil, it is made from a pressing of mustard grains, and oil is replaced sunflower or soy.
It is required to you
- For mustard from grains with spices:
- 180 g of pounded mustard grains,
- 250 ml of wine vinegar,
- 180 g of sugar,
- dried peel of a half of a lemon,
- 1 h spoon of pounded cinnamon,
- pepper,
- spices (cardamom
- carnation
- nutmeg).
- For home-made mustard with honey:
- 1 cups of pounded seeds of mustard
- 1 cups of honey,
- 200 ml of vinegar.
- For mustard in French:
- 400 g of mustard from grains,
- 200 g of sugar,
- 300 g of vegetable oil,
- 5 h spoon of cinnamon,
- 5 h spoon of a carnation.
- For mustard in English:
- 200 g of pounded mustard grains,
- 3 tablespoons of vegetable oil,
- 150 g of vinegar,
- 2 tablespoons of sugar,
- 3 h spoon of burned sugar.
- For mustard apple:
- 4 tablespoons of mustard from grains,
- 5 tablespoons of the wiped baked apples,
- 2 tablespoons of sugar,
- 150 g of vinegar,
- 2 h spoon of salt,
- sprinkling pepper.
Instruction
1. Mustard from grains with a spetsiyamivskipyatita vinegar, fill in with it pounded mustard grains, mix very carefully and leave for the night in the warm place. Add sugar, spices and mix once again. Leave for 2-3 hours to infuse in heat that mustard finally absorbed in itself smells of spices.
2. Home-made mustard with honey. Seeds of mustard or you pitch Istolkite in a coffee grinder. Sift through a dense sieve. Boil vinegar, cool.
3. Put honey on average fire and lead before boiling, pour mustard when it is reddened into honey. Add the cooled-down vinegar, stir that mix became smooth. Pour in bank and a zakuporta.
4. Mustard in French. Put sugar in pounded seeds of mustard, carefully stir, pour in vegetable oil, continuing to stir slowly, dense oil weight isn't formed yet. Add pounded cinnamon and a pounded carnation, dissolve mix with cold vinegar that mustard became on consistence as liquid porridge. Pour in banks, a zakuporta and leave for a week in the warm place.
5. Mustard in French. Put sugar in pounded seeds of mustard, carefully stir, pour in vegetable oil, continuing to stir slowly, dense oil weight isn't formed yet. Add pounded cinnamon and a pounded carnation, dissolve mix with cold vinegar that mustard became on consistence as liquid porridge. Pour in banks, a zakuporta and leave for a week in the warm place.
6. Apple mustard. Take two – four sour apples, wash up, pin a fork a skin, inwrap in a foil and put in the warmed oven for about 20-30 minutes. Wipe ready apples through a sieve, they still hot so far.
7. Add apple puree to mustard, mix and add sugar. Boil vinegar with pepper and salt, cool. Part mustard with vinegar, put in a glass jar, close a cover and leave to infuse within 3 days.