Mustard. simple recipes

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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
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Mustard. Simple recipes and tips

Factory technologies - simple recipes

Directory / Factory technology at home - simple recipes

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Here are some recipes mustard.

Mustard classic

Ingredients:

Dry mustard powder - 4 tbsp. l.;
Water - 6 tbsp. l.;
Salt - 0,5 tsp;
Sugar - 3 tsp;
Vinegar -1 tbsp. l.;
Vegetable oil - 1,5 tbsp. l;
Spices - to taste.

Pour the sifted mustard powder into a bowl. Add 2 tablespoons of boiled warm water. Mix well until smooth.

Add 4 tablespoons of water. Mix well until smooth, thick porridge consistency.

Pour boiling water over without stirring. Insist 5-10 minutes. Drain water carefully.

Add salt, sugar, spices, vinegar and vegetable oil. To stir thoroughly.

Transfer mustard to glass jars and close tightly with lids. We clean for a day in a dark place at room temperature.

Store mustard with a closed lid in the refrigerator.

Mustard spicy

Ingredients:

Mustard powder - 100 g;
Water - 150 ml;
Vinegar - 4 tbsp. l.;
Powdered sugar - 2 tbsp. l.;
Cinnamon - 1,5 tsp;
Ground cloves - 1 tsp;
Nutmeg - 0,5 tsp;
Olive oil - 3 tbsp. l.;
Salt - 0,5-1 tsp.

Sift mustard powder, pour boiling water, mix until a thick mass is obtained.

Smooth the mass, carefully pour boiling water over 2-3 cm.

Insist 20-24 hours.

Drain water carefully. Add salt, powdered sugar, cloves, cinnamon, nutmeg, vinegar and oil.

Mix well.

Transfer to jars, close with lids, refrigerate.

Apple mustard

Ingredients:

Apples (sour) - 2-3 pcs.;
Mustard powder - 2-3 tbsp. l.;
Vinegar (wine, white) - 5 tbsp. l.;
Sugar - 2 tbsp. l.;
Salt - 1 tsp;
Carnation (in buds) - 3-4 pieces;
Allspice (peas) - 3-4 pcs.

Cut the washed apples into halves, remove the core, put in a saucepan, add a little water and simmer until soft. Cool, clean.

Mix vinegar, sugar, salt and spices, put on fire, stir until salt and sugar are completely dissolved, boil for 2 minutes.

Mix everything with the sifted mustard powder until a smooth homogeneous mass is obtained.

Transfer to jars

Transfer to jars, close the lids and leave for a day at room temperature.

Put the resulting mustard in the refrigerator.

Author: Korolev V.A.

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