Sweet mustard

Sweet mustard

Category: Sauces

Ingredients
Mustard powder	40 g (4 tbsp. L)
Wheat flour / starch	10 g (1 tbsp. L)
Water	45-50 ml
White wine vinegar	3 tbsp. l
Sugar	12 g (1 tbsp. L)
Salt	taste

Cooking method

• Mix mustard powder with flour, add water, leave for 15 minutes, add everything else, mix. Basil, lemon zest, ground pepper, table horseradish, or tarragon can be used as additives. It turns out not too strong sweetish mustard, a kind of "ladies' version".

The dish is designed for

130 g

Time for preparing:

16 minutes

Note

White wine vinegar can be replaced with dry white wine, as well as grape, apple cider vinegar, and common vinegar 5% dilution.
I used a spoon from a bread machine.
The recipe from Julia Vysotskaya, thank you.



Mustard is one of the most popular table spices for various meat, fish dishes and snacks in the cuisine of many nations. Also used for making sauces and dressings. Its composition, depending on the recipe, can include, in different proportions, powdered pressed white mustard seeds, a mixture of various spices (ground black pepper, thyme, cloves, coriander, red pepper, cinnamon, marjoram), salt, sugar, horseradish, vinegar and dr.

Mustard gives food a pungent taste and causes an increased secretion of gastric juice, improving digestion. The composition of mustard depends on the region in which it is produced. Depending on this, its taste is sharp and even pungent, prickly, strong or weak, slightly sweet and piquant, and its color is white, yellow, brown, green and even black.

There are very significant differences between the taste of mustard English, Dutch, French, German, Czechoslovakian, Soviet, etc. A typical country in which mustard has many cooking options is France, where over 100 types of mustard are produced (mustard with tarragon, lemon, wine, etc.).

Düsseldorf mustard, the so-called "Löwensenf", is famous on the European market. The most spicy are French and Soviet mustards. Mustard should be added to dishes and sauces after cooking, as it loses its sharpness during cooking. Mustard is stored in a dark cool place (under the influence of light and high temperature, it becomes unusable). Mustard is served on the table in a special dish - a mustard pot made of porcelain, faience, glass.

[TATbRHA]

TATbRHA, Tanya, thanks for the recipe! Bookmarked it!

Not boiling water? Just water?

I cooked with flour, poured cold water. I don't know what happens if you pour boiling water over a tablespoon of starch. Next time I'll try it with starch and boiling water.

Not boiling water? Just water?

yes, question ..

I once at work tried mustard cooked in a cold way = mustard not cooked bitter, not vigorous, but bitter

Tanya how you does that taste like mustard?

with all due respect to Yu.V. - starch with cold water ... all the more, the boiled mustard thickens well itself, it is added to the ketchup for density

Tanya how you does that taste like mustard?

I am indifferent to mustard, I use it mainly for adding to some cold soups, I coat meat and chicken before frying, and I also grease the lids of containers in which some food should be kept in the refrigerator for quite a long time. Of course, I tasted this mustard, I did not find much bitterness. The husband is also usually not too much for mustard, but he liked this one very much, asks to put every meal on the table. There is also a friend who loves mustard and eats with pleasure, especially with lard and meat, and so she says that this one is very tasty!
The recipe for Yulia Vysotskaya was given by the master, as she writes: "A master class from the chef of the SCANDINAVIA restaurant ... Yunas Grip presents."
It turns out there is very little mustard, it makes sense to cook and try, and if you don’t like it, then a small consumption.

yeah. Of course, it's worth trying anything new - interesting

I constantly cook mustard myself in different versions (though I do everything "by eye") and here's what I can say: 1. There is too much vinegar in the recipe - enough for 1 st. l .; 2. Flour is added not for thickness, but to dilute the sharpness of the mustard; 3. it is necessary to brew mustard, if not with boiling water, then certainly with hot water - otherwise it will turn out not mustard, but garbage; 4. water in my experience is also too little - mustard powder absorbs very well and thickens quickly from hot water, flour too. Therefore, it is necessary to regulate - stir and add more water, until the desired mushy consistency is obtained, and not "putty"
And for those who want to get really tasty and tender "ladies'" mustard, I advise you not to add vinegar and sugar, but to brew mustard mixed with flour, hot apple or orange juice (you can store it) and then add a little sugar and salt to your taste, if necessary

[galsys]

Thank you, galsys, for comments. Of course your recipe is good. Now try the recipe

from the chef of the restaurant "SCANDINAVIA"

- not theoretically - and then we'll talk about it: about the amount of vinegar, about brewing and garbage, about the amount of water (that's just not hot, which mustard powder and flour absorb well and quickly thicken) and "putties" ... We're here we are discussing a recipe that so far none of us, except me, have tried, - can you be so categorical?
In general, I noticed that on the forums of other sites they discuss the posted recipe, and on ours - the correspondence of the posted recipe to their preferences: "No, this is wrong!", "This should be done like this!", "It should be that way, otherwise it's garbage! "... No offense? .. I'm not worried about Yunas Grip, but about the ways of discussion.

And for those who want to get really tasty and tender "ladies'" mustard, I advise

cook it and lay out your own separate recipe. This is really interesting and useful to many; for sure, because everything new is interesting to me.

[Tatyana]

It turns out not too strong sweetish mustard, a kind of "ladies' version".

Tatyanathanks for the recipe 🔗 On occasion, I will do it for myself.

[TATbRHA]

I have never made mustard myself, but everything is in stock. I will definitely try, I made it! TATbRHA, Tatyanathanks for sharing

TATbRHA, sorry, I didn't mean to offend you. And I tried the cold method of cooking mustard for a long time and nothing came of it - the mustard did not "open up", did not show its sharpness and vigor, for which it is actually appreciated ... that is, it turned out to be garbage. I decided to warm it up in the microwave in order to somehow save it, but I grabbed it in a very dense lump and I had to throw everything out in the end.
Well, as for laying out my own recipe for Lady's mustard, I cannot do this yet due to the impossibility of photographing normally. Although there are many excellent own developments in stock that would be interesting to many. When this opportunity will appear and whether it will appear at all, I do not know ... So if you want, you can use my idea, cook and lay out the recipe as your own. By the way, still very tasty mustard is made with honey according to the same principle!

[galsys]

galsys, do not worry, I am not at all offended!
But I will cook your mustard somehow and post it with a photo and with a link to authorship!

A cold way of cooking mustard

it tasted .. I didn't like the * cold * mustard at work then, but other people and the hostess herself ate with pleasure

and Tanya generally has a link to an eminent chef - there's nothing to argue about - and if she didn't like it herself, she wouldn't even offer us

for me * cold * way - the most perfect novelty so she asked - how is it for you?

[galsys]

galsys,
But I will cook your mustard somehow and post it with a photo and with a link to authorship!

I will be very glad if you like it and come in handy!

[at]

for me the * cold * way is the most complete novelty

Here, here, and for me !! I even doubted - how is it agonyat leave raw? .. And then I thought - well, agonya she is agonya and there is, not a fish ...

Can add? Bitterness also depends on the type of mustard. Wanting to save money, I ground mustard seeds that are sown like green manure in a coffee grinder, and cooked it once .... even trying it was unrealistic. But the dishes can be washed

even trying it was unrealistic

unreal bitter? Or does it taste like an unreal g ...? ()

Bitter, very terribly bitter. But on the store powder it is not written from what grade it is

[Tatyana]

Tatyana, Thank you! I made mustard today! : victory: It turned out to be very vigorous and tasty! And it is not at all female, apparently it really depends on the powder itself. Now I will cook like that.

[Bul]

Here, Bul, clever girl, the most daring!

Today. Eats mush meat with mustard and shows in every way how strong it is. I ask: it became sharper in two days, did it infuse? - Yes, she was immediately strong, like ... how ...
So, it turns out, I'm in vain about the "ladies' version" ...

and I also lubricate the lids of containers in which some food must be kept in the refrigerator for quite a long time

Tatiana, good afternoon! Do you lubricate the entire inner surface of the lid with mustard, or only along the edges? And it is understood that the lid does not open during long-term storage?

[Irina]

No no no, Irina, I grease the entire lid from the inside with such a middle layer. Even if the mustard touches the contents of the jar in places, it is not critical if the contents are unsweetened. I also grease the lid of a jar with sweet contents, but so that the mustard does not touch; the small odor just disappears instantly after opening the lid. I open the container or jar as often as I need. We have a family of 2 people, even 0.75 ml of a jar of jam is eaten slowly, we have to contrive. Mustard is a natural, natural, natural antiseptic and antibiotic, keeps food well and for a long time!

Tatiana, thank you very much! Here is another use of mustard, I will definitely take it into service!

Necessity for inventions is cunning ... The topic even we have here is, and it is called that.
To your health!

Girls, I will add my observation. She made mustard at work, brewing it with boiling water (a traditional recipe). The mustard turned out to be vigorous. And then after a long time from the same pack they made - bitter. Conclusion - stale mustard does not give spiciness, but only bitterness. The pouring temperature does not affect this.

[Tusya Tasya]

Tusya Tasya, I do not agree. Since, as I said above, we rarely and little use mustard, I also rarely do it, an open pack lies for a long time. Always, sabaka, - thermonuclear ... Mush will take on board and the people are fooling: but spread it more, it is weak ...

[TATbRHA]

TATbRHA, well, "lies for a long time" each may have different things. I talked about my experience. I understand that since the same cooking method gave different results with the same product, but with a different shelf life, then the shelf life is to blame. There are many recipes where cold liquid is added. For example, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=226823.0... Somewhere I met mustard, filled with lemonade or mineral water. Maybe not here, but on Skripkina's website. Exactly, I found it there. The Mustard is called the Deadliest
And for the advice to grease the lids with mustard, a tremendous thanks. Sprinkle salting in a jar with dry mustard on top for a long time, and grease the lid

Pickle - yes, I did. Here's a lemonade for me - !! It's good that the world is so diverse!

:) lemonade there in the recipe can be replaced with mineral water. But without any E ... it won't be so tasty

[Tusya Tasya]

Oh, Tusya Tasya, about any E ... I decided everything for myself long ago. Genetic fund for mee not improve, it will not affect the offspring ... In addition, I use these E ... I am so little and rarely that you can be calm about their bad-bad influence on the body. So I'll definitely try it with lemonade! Thank you.

Tatiana, when you try, share your impression, okay?

Good, absolutely. We'll use this one and make it with lemonade. I will write.

[Tatyana]

And we love mustard, made it on mineral water, honey, on various brines, but this is the most thermonuclear, tears gushed from my eyes and my breath caught. Tatyana, mustard is good, thanks for the recipe

Girls mustard is always bitter right away. She should stand in the refrigerator for at least a day. Then the bitterness will go away. I'm at 2 tbsp. l of powder I put 1 hour. l sugar, 0.5 tsp salt + 1 tbsp. l of wine vinegar. I mix everything and dilute with cold boiled water to the desired consistency. Instead of sugar, you can put a spoonful of honey. Then it turns out to be more vigorous. And when storing tomato paste, I always grease the lid with mustard. I store the powder in a closed jar in the refrigerator.

[Tusya Tasya]

Tusya Tasya, did as agreed.