This mixture has many forms: from a spicy marinade or sauce to a weight loss product. In this article we will tell you how to prepare homemade mustard with honey, which recipes are the most successful and how you can use the finished mixture.

You can purchase honey directly from our apiary "Sviy honey":

Mustard with honey: classic recipe + variations

From the ingredients you can prepare a marinade for meat, a salad dressing or a sauce for various dishes. The latter goes especially well with chicken, pork, beef, seafood, as well as various snacks (for example, potatoes or cheese fries).

There are several popular recipes for cooking:

  • classical . The bee product and mustard are mixed in equal proportions until a homogeneous mass is obtained.
  • with olive oil . Combine 2 tablespoons of seasoning and honey in one container. Gradually add olive oil - you will need 1-2 tablespoons. The final ingredient will make the dressing taste “softer”.
  • honey, mustard and lemon . Mix the bee product and seasoning - 2 tablespoons will be enough. Add juice squeezed from ⅓ lemon. Stir until a homogeneous consistency is obtained.
  • with ginger. Grate about 3-5 g of ginger root on a fine grater. Mix with 2 tablespoons of mustard and the same amount of honey. If desired, add a few drops of lemon juice.
  • with soy sauce . Mix bee product and seasoning in proportions 1:1. The amount of soy sauce depends on taste preferences: it can be equal to the volume of any of the ingredients (pronounced piquancy) or less (softer taste).

Interesting fact: It is recommended to use still liquid honey or previously melted honey in a water bath. This will make the consistency of the sauce as smooth as possible. The choice of variety does not play a special role, but it is better to choose sweeter ones: acacia, floral, linden, etc.

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Which mustard should you choose?

Exists several varieties of seasoning- they are distinguished by the method of preparation, spiciness, and also the harmony of combination with honey:

  • Dijon mustard. Initially it was made from whole black seeds, previously peeled, with the addition of white grape wine. Thanks to this, the paste acquired a light taste and creamy consistency.
  • American mustard. It is a combination of yellow mustard seeds and turmeric - they are the reason for the bright shade of the paste. It is the thinnest and sweetest of all varieties.
  • Russian (Sarepta) mustard. It is made from ground cake of yellow or light brown grains. It has a strong pungency and burning taste.
  • English mustard. It is prepared from white ground seeds with the addition of turmeric and flour. It has an original taste and a high degree of spiciness, as it is produced without the use of vinegar.
  • Bavarian mustard. A distinctive feature is the coarse grinding of seeds, particles of which are present in the paste. It has an exquisite spicy-sweet taste, as it is prepared with the addition of sugar, honey or apple jam.
  • Chinese mustard. It is produced not only from seeds, but also stems and leaves. The calling card of this type of spice is its pungency. But the taste can be varied: from spicy to sweet.

Depending on your individual taste preferences, you can choose any of the above varieties. But please note: it is recommended to mix hot seasonings with “soft” ingredients (olive oil, mayonnaise, etc.) so as not to harm your health.

Article on the topic: Mustard honey will give you health

Honey and dry mustard

Dry powder can be used for making homemade mustard. The process will not take much of your time and effort:

Mix seasoning and boiled water (temperature 55-60 degrees) in proportions 1:4. Stir until smooth and let steep for 14-16 hours. For a “softer” taste, you can add apple cider vinegar or olive oil. Also, different recipes offer spices to choose from: salt, pepper, sugar, turmeric, cinnamon, cloves, tarragon and others.

Powder with bee products is also relevant for external use.:

  • for weight loss and fighting cellulite . Dilute the seasoning with warm water to the consistency of cream. Add the same amount of liquid honey. Lemon juice (from ⅓ of the fruit) will help enhance the effectiveness of the mixture, and olive oil (1 tablespoon) will help make it less aggressive for sensitive skin. Mix the ingredients until smooth and apply a thin layer to problem areas of the body. Distribute with light massage movements. Wrap with cling film in 2-3 layers. Leave for half an hour. To enhance the effect, it is recommended to take a hot shower or visit a sauna. Then rinse with warm water.
  • to strengthen and activate hair growth . Beat the egg yolk with a whisk. Add 2 tablespoons of mustard powder and vegetable oil (olive, burdock, castor), as well as 2 teaspoons of honey. Mix. Apply to dry hair at the roots, changing the parting. Wear a special cellophane cap or wrap your hair in film. Leave for 15-30 minutes, then rinse with warm water.
  • for joint pain . Mix 2 tablespoons of honey with 1 teaspoon of mustard. Then add another 1 teaspoon of baking soda and ½ of sea salt. Stir the mixture until smooth. Apply a thin layer to painful areas of the body and cover with foil or a blanket. Leave for at least 2 hours, preferably overnight. Rinse off with warm water.
  • From cough. Combine 2 teaspoons of seasoning and bee product in one container. Add 1 teaspoon of vegetable oil. Thicken the mixture with 2-3 tablespoons of flour to form a flat cake. Apply it to the chest (but not to the heart) or to the back, secure and wrap it with a bandage/blanket. Leave for 4-6 hours.

Articles on the topic.

There are several options for making honey mustard sauce. They are distinguished by their simplicity and unexpected combinations of ingredients, which should not be intimidating.

Recipe No. 1

Necessary:

2 tbsp. spoons of liquid honey,

2 tbsp. spoons of mustard,

1 tbsp. spoon of lemon juice,

2-3 tbsp. tablespoons vegetable oil,

various spices - optional and to taste.

How to cook:

    Place honey in a small container and add mild mustard to it. Mix well.

    After squeezing the required amount of juice from the lemon, add it to the resulting mixture.

    After this, you need to add a couple of tablespoons of refined vegetable oil and beat.

    You can complete the cooking process by squeezing a clove of garlic into the dressing and adding spices.
    Honey mustard sauce must be stored in the refrigerator.


Recipe No. 2

Necessary:

150 g honey, 100 g Dijon mustard,

1-2 tbsp. spoons of soy sauce,

onion,

10 g ginger root.

How aboutand is preparingb:

    Place the peeled onion, honey, fresh ginger root, mustard, and soy sauce into a blender.

    Finely chop the entire mixture and let it brew.


Recipe No. 3

Necessary:

1 tbsp. spoon of Dijon mustard,

2 tbsp. spoons of honey,

2 tbsp. spoons of olive oil,

1 tbsp. a spoonful of lemon juice,

1 tbsp. spoon of ginger,

How to cook:

    After peeling the ginger, grate it on a fine grater.

    Using a blender, mix mustard, honey, lemon juice and olive oil well.

    Add ginger and mix thoroughly again.

    Add salt.


Meat in honey mustard sauce


Necessary:
1.5-2 kg – pork meat (neck, ham) can be on the bone,
1 jar of mustard,
2-3 tbsp. spoons of honey,
seasonings: 0.5 teaspoons of ginger, coarse white pepper, turmeric, tarragon, rosemary, as well as 1.5 teaspoons of basil,
2 cloves of garlic.

How to cook:

  1. Make the sauce: put honey in a deep bowl with mustard and mix thoroughly. Add spices and herbs. No need to add salt to the sauce!

    2. Place the washed and dried piece of pork on foil. Make several cuts in it and insert half a clove of garlic into it.
    After this, coat the meat with a thick layer of dressing and immediately wrap it with foil. The seam should remain on top.
    Place everything on a baking sheet and place in the oven, preheated to 200 degrees.

Honey is not only a fragrant, but also a healthy delicacy, so every year lovers of this product stock up on it for future use. Among the large number of its varieties, mustard honey is especially popular. Due to its monoflorality, it perfectly concentrates all the beneficial properties of the honey plant. This article will discuss in detail the properties of mustard honey, and also describe how it is beneficial for human health.

Characteristics and features of honey

A plant like mustard is known to many. It has been used in human culture for many centuries, but not everyone knows the fact that this plant is an excellent honey plant. Every year, mustard crops attract many bees, and its nectar often becomes the main raw material for an aromatic product with special characteristics and taste.

Color

Mustard honey has an almost perfect golden hue. Sometimes on store shelves you can find almost transparent shades with a slight yellowish tint. After long-term storage, the color changes to light yellow or cream tones.

Smell and taste

Mustard honey has a characteristic, richly sweet taste. Despite the properties of the honey plant, bitterness and excessive piquancy are not characteristic of the product; the taste is moderate, with a light and unobtrusive aftertaste. At the same time, the product has a light floral aroma, which is inherent in products from field herbs.

Crystallization

Crystallization activity is the main feature of mustard honey. It almost immediately loses its ideal liquid consistency after collection, and after 7–10 days it acquires a characteristic finely dispersed structure, with numerous inclusions of sugar crystals. A few weeks after pumping it completely thickens.

Important!No crystallization-The main sign of low-quality or adulterated honey is that it is better to refuse such nectar.

Composition and calorie content

Depending on the timing of collection, the variety of honey plant, as well as the climatic conditions of growing mustard, its nectar can vary significantly. This undoubtedly affects the composition of the bee product. Although usually the concentration of basic substances is always in a certain balance.
Main substances making up the product:

The main source of all the beneficial qualities of mustard honey is honey plant pollen; it saturates it with the following list of macro- and microelements:

  • magnesium;
  • potassium;
  • aluminum;
  • chromium;
  • calcium;
  • sodium;
  • silicon;
  • phosphorus;
  • iron.

Did you know? The most expensive type of honey is considered to be the Elven variety, costing about 7 thousand US dollars per 1 kg. It is mined in one of the caves of the Sarikair valley, near the Turkish city of Artvin.

The product is rich in all kinds of vitamins, the most common among them are:

  • B vitamins;
  • vitamin C;
  • vitamin PP;
  • vitamin A;
  • vitamin D

The energy value of mustard bee product is high.
So, 100 g of mustard honey contains:

  • proteins - 0.3 g;
  • carbohydrates - 82 g;
  • fats - 0 g;
  • calories - about 300 kcal.

Beneficial properties of mustard honey

Due to its insufficient prevalence, mustard honey is one of the rare beekeeping products. It is most often found as part of a product made from field and garden herbs. However, in its pure form it is of the highest importance due to its many health benefits.

In addition, mustard honey is beneficial for the body due to the following properties:

  • strengthens blood vessels;
  • improves blood supply to organs and tissues;
  • cleanses the body of toxins;
  • reduces tissue swelling;
  • has a regenerative effect, promotes restoration and healing of both tissues and individual cells;
  • makes it possible to reduce local inflammatory processes.

We should not forget about its high cosmetic properties, which ensure the highest demand for beekeeping products in the manufacture of various cosmetic preparations. Such products can tone and nourish the skin, give it freshness, and also reduce the appearance of acne. But this product is of particular importance for the hair.
As part of hair masks, honey allows you to:

  • saturate the scalp and hair with vitamins and minerals;
  • restore hair follicles and supply them with oxygen;
  • protect hair from fading and premature graying;
  • improve hair condition and smooth curls;
  • increase blood microcirculation in the scalp and follicles;
  • normalize the lipid balance of the skin in the hairline area;
  • saturate hair with calcium, which improves its structure and growth activity.

Did you know?Honeybees are contemporaries of dinosaurs and other prehistoric creatures. These insects appeared back in the Cretaceous period, about 100 million years ago.

Possible contraindications

Undoubtedly, beekeeping derivatives bring many benefits to human health, however, if abused or misused, they can easily cause irreparable harm to health.

  • any allergic reactions to bee products;
  • obesity, since honey is a fairly high-calorie product;
  • diabetes, since a high percentage of carbohydrates and sugars can aggravate the disease;
  • hypotension, because it helps lower blood pressure;
  • pathologies of the kidneys and urinary tract, since the product has a strong diuretic effect.

How to choose a quality product

To choose high-quality honey, when purchasing it you should pay attention to the following features:

  • consistency- in liquid form it is quite rare; most often you can find dense candied honey with various inclusions of sugar;
  • procurement time- it is harvested from June to mid-October;
  • color- a high-quality product has a fairly light shade: from golden yellow to cream tones;
  • taste- it should not be pronounced, but often a slight mustard pungency can still be present;
  • aroma- high-quality nectar does not have a bright and rich aroma; instead, light floral odors are felt;
  • weight- 0.5 liters of honey nectar should weigh about 800 g;
  • reaction to iodine solution- when a drop of alcohol infusion of iodine gets into a homogeneous mixture of water and honey (1:1), no chemical reaction should be observed, otherwise various impurities will occur;
  • when mixing a glass of warm water and 1 tsp. honey, the resulting liquid should not form a sediment, otherwise we can talk about a surrogate.

Important!Honey should not have any strong chemical odors; this indicates low quality raw materials or counterfeit.

Storage at home

Most often, bee derivatives are a seasonal delicacy, so they are consumed even before winter frosts. This is due to the fact that the concentration of most substances valuable to humans decreases sharply in the substance already 6 months after pumping, so it is undesirable to use nectar for long-term storage. However, under optimal conditions, shelf life can be extended to 10–12 months.
To maximize the shelf life of beekeeping products, it is necessary to create the following conditions:

  • dry place, protected from direct sunlight;
  • temperature about 0...+5°С;
  • protection of nectar from direct access of oxygen;
  • inert container (glass or wood).
Mustard honey occupies a special place among all kinds of bee products. In addition to its subtle and elegant aroma, it has a whole range of beneficial substances that have a beneficial effect on the body. The product has occupied a special place in cosmetology, since it has proven itself in eliminating hair problems, including those associated with malnutrition of the hair follicles.

Close your eyes and imagine a bowl of rich Russian jellied meat. Or, for example, a whole dish of steaming Bavarian sausages with beer. Or here’s another, a hot dog - a soft bun, pickles, aromatic sausage, a piece of cheese... It seems that these dishes are missing something... Well, of course! Mustard! There is no shortage of it in stores, but it’s all “not like that.” It doesn’t matter, because preparing mustard from powder at home is no problem. On the contrary, homemade mustard, as they say, is vigorous and stings your nose! And if you like it sweeter, then the cards are in your hands - add the necessary components, adjust the spiciness and sweetness to your own taste. Today we will learn how to prepare seasoning so that friends will line up for the recipe.

There are three types of mustard seeds in the world: white, black and Sarepta. In Russia, the latter are traditionally used, and the very first written mentions of them are found in documents of the 18th century. And we used mustard not only as a seasoning, but also as a medicine for colds. But today we will not be treated, but only accelerate our appetite with this hot spice.

Classic homemade mustard is prepared from the following ingredients:

  • 3 tablespoons mustard powder;
  • half a spoon of sugar and the same amount of vegetable oil;
  • salt to taste.

If you want to get a truly aromatic, spicy mixture, then it is better to buy mustard seeds and make the powder from them yourself.

  1. Take a 200 gram jar, wipe it dry so that the powder does not stick to wet areas, otherwise dark spots will remain on the walls.
  2. Pour mustard powder into a jar, add sugar and salt. Stir and set aside.
  3. Boil half a glass of water and let it cool slightly - high temperatures destroy the enzymes contained in mustard.
  4. Add warm water one spoon at a time to the dry mixture and stir gently. The finished seasoning should be like thick sour cream so that it can be easily spread, for example, on bread. Knead thoroughly without leaving any lumps.
  5. Now the mustard should “ferment”. To do this, place it in a closed jar in a warm place (you can directly on the battery) for several hours.
  6. After some time, open the almost finished seasoning and add oil to it. You don’t have to do this, but then the seasoning will quickly darken and sooner lose its pungency.

The seasoning is ready and should sit in the refrigerator for about a week. When you first open the jar, don’t inhale the aroma deeply - it will bring you to tears!

Mustard with honey

This “honey” mustard is perfect for marinating meat and goes well with salads. You can adjust the amount of lemon juice in its composition upward, if desired. In the given proportions, the sauce is hot, with a sweet aftertaste and a sour note.

  • mustard beans 70 grams;
  • 3 tablespoons each of honey and water;
  • a spoonful of sunflower oil and freshly squeezed lemon juice;
  • a quarter spoon of salt.

Let's start preparing the “honey” mustard sauce.

  1. First, grind the mustard seeds into powder in a coffee grinder and put it in a bowl, where we will dilute our sauce.
  2. Put the water on the fire and while it is heating up, pour salt into the mustard powder and mix the dry ingredients thoroughly.
  3. Pour warm water into the salted mustard and grind so that the spice evenly absorbs the moisture. The finished mixture should be narrower than the consistency you want in the end.
  4. Pour honey into the resulting mass. If it is frozen, then first melt it in a water bath.
  5. Add lemon juice and add oil. Grind all the ingredients thoroughly again so that the finished mustard sauce has a homogeneous mass.

“Honey” mustard is ready! Place it in a glass jar and close the lid. It is better to use the spice after 5 days, when it is ripe.

Russian mustard

Making mustard is still an art. In Russia they made it so hot that it would take your breath away and it’s simply impossible to find one in stores today. Therefore, we will do it ourselves.

The main secret is not to brew mustard powder with boiling water. The hotter the water, the less offensive the seasoning will be.

For real Russian mustard you will need:

  • 100 grams of mustard powder;
  • half a glass of warm water and vinegar solution (diluted to 3%);
  • 2 tablespoons of oil (sunflower, no olives! Our mustard is Russian!);
  • 1 spoon of granulated sugar;
  • half tablespoons of salt;
  • a couple of bay leaves;
  • for a special aroma, a pinch of cinnamon;
  • for spiciness, a couple of dry clove buds.

When the ingredients are ready, let's start cooking.

  1. Heat the water in a bowl and add cinnamon and cloves, bay leaves, sugar and salt into it. Let the spicy mixture boil and simmer for a few minutes.
  2. When the broth has cooled a little, strain it through a fine sieve so that no stray pieces of spice remain in the liquid.
  3. Pour the mustard powder into a convenient container and, gradually pouring the aromatic broth into it, stir the sauce until smooth.
  4. All that remains is to add the oil and vinegar solution. Pour in the latter in parts so that the finished product does not turn out to be too liquid.

That's all. Place the mustard in a jar, close and refrigerate for at least a day. A day later you can serve it with New Year's jellied meat or simply spread it on bread for hot first courses.

Old Russian mustard

Old Russian peasant cuisine was not distinguished by any special delights. The recipe for that authentic Russian mustard is also very simple.

  • 3 tablespoons each of powdered mustard and sugar;
  • half a spoon of crushed clove buds;
  • vinegar for dilution.

Place the main ingredient, sugar and clove buds in a bowl and slowly pour in the vinegar until desired consistency is reached. Transfer the prepared seasoning into a jar, seal it well and place in a slightly preheated oven or microwave. Once it cools down, put it in the refrigerator. The product can be stored for up to a year.

Homemade spicy mustard

Get ready. This is a recipe for truly vigorous mustard. This seasoning will not only stimulate your appetite, but will also be an excellent cure for colds.

Let's prepare the ingredients:

  • 80 grams of regular yellow mustard powder;
  • the same amount of honey (reduce the amount if desired);
  • 4 tablespoons of 6% vinegar;
  • 2 tablespoons of lemon juice and the same amount of vegetable oil;
  • grated ginger;
  • half a teaspoon of pepper;
  • zest as desired.

This mustard combines the fiery spiciness and delicate sweetness of honey, and the specific taste of ginger adds a piquant note to it.

  1. Pour powdered mustard into a deep bowl, sprinkle with pepper and salt, pour over liquid honey and lemon juice.
  2. Boil half a glass of water with ginger and zest. Let the liquid cool and strain through a strainer into a bowl with the mustard mixture.
  3. Thoroughly grind the mustard with the broth, sprinkle with vinegar and add vegetable oil. If necessary, adjust the consistency of the finished product by adding water or powder.

The spice will be ready for the table in a day.

Dijon mustard recipe

Back in the 10th century, French monks learned the technology of making mustard from the Romans and quietly began their own production. And the Europeans liked the new seasoning so much that after three centuries Dijon rightfully began to be considered the mustard capital and holds this title to this day.

The authenticity of the origin of real Dijon mustard is confirmed by a corresponding certificate. But we, like those same French monks before, will do the job without noise and dust - we will prepare the seasoning at home. The ingredients may seem somewhat strange, but this is the recipe that is declared as classic by French chefs.

So, you will need:

  • 2 glasses of any dry white wine;
  • two types of mustard: 60 grams in powder and 80 grams in grains;
  • a pair of large onions;
  • a pair of garlic cloves;
  • 2 tablespoons of flower honey;
  • spoon of olive oil;
  • salt to taste.

It is better to take different mustard, for example, white and black. It is black grains that are traditionally added to the sauce in Dijon.

  1. We chop the onion finely, without much ceremony. Its appearance in this recipe is not at all interesting to us. Press the garlic through a press.
  2. Place the vegetables in a saucepan, add wine and heat until it boils. After this, reduce the temperature and simmer for another 5 minutes.
  3. When the “onion” wine has cooled, strain it and throw away the boiled vegetables.
  4. Add melted honey to the wine and sprinkle with salt.
  5. It's mustard's turn. Pour the powder into a saucepan and grind it evenly in the wine to obtain a homogeneous mass without lumps. Add oil.
  6. Turn on the stove again, add black grains to the wine-mustard mixture and simmer, stirring regularly, until the liquid thickens.

Dijon mustard is almost ready. All we have to do is pour it into jars and close the lids once it cools down. This seasoning can be stored in the refrigerator for up to three months. But this doesn’t matter - it will “break up” much earlier.

French mustard

The French are also experimenters in the kitchen and they have many mustard recipes. Let's stick to an interesting and relatively simple option.

To do this, prepare the following components:

  • a glass of mustard powder, cold water, dry white wine and vinegar;
  • half a glass of mustard beans;
  • half a glass of brown sugar or a little more beet sugar;
  • one onion;
  • a teaspoon each of salt, cinnamon and turmeric;
  • 2 yolks.

This mustard, like almost all European versions, will not be too spicy. But poultry and fish are perfectly marinated in it. So, prepare three deep bowls.

  1. Pour both the powder and the grains into the first bowl. Mix the ingredients and add water. Let the resulting mixture steep for 30 minutes to an hour.
  2. Cut the onion into quarters and place in a second bowl, pour in wine and vinegar, crush with turmeric and cinnamon. Heat the spiced wine and onion on the stove and bring to a boil. After this, simmer on the fire for another quarter of an hour.
  3. In a third bowl, beat the yolks, add the already swollen mustard mixture and pour in warm, spicy wine. Place this entire aromatic composition on low heat again and, stirring, bring until thickened.

When the French mustard sauce has cooled, transfer it to a convenient jar and store it in the refrigerator. Before serving, it is better to warm the seasoning slightly in the microwave.

Danish mustard

Why it is Danish remains a mystery, but the intrigue is all the more acute! This mustard is easy to prepare, and its taste is soft, delicate, in general, quite in the spirit of Europe. This sauce can be used as a marinade, as an addition to milk sausages and spicy sausages, to stewed mushrooms and vegetables. Interestingly, in Denmark, herring is marinated in a special way in this sauce.

Components:

  • 100 grams of white wine vinegar;
  • 2 tablespoons of powdered mustard, whipped cream or full-fat sour cream;
  • half a spoon of sugar.

The sauce is prepared in literally two steps.

  1. In a small container, mix dry mustard with sugar and slowly, stirring, add vinegar until the consistency of thick sour cream.
  2. The paste should sit for half an hour while we whip the cream. We gradually introduce them (or sour cream) into the prepared sauce. After the first spoon, we try what happened. If it turns out too harsh, add a spoonful of cream.

It’s impossible to call the Danes original based on this recipe. But everything ingenious is simple! Try using this paste to marinate young chicken, fish, or simply serve it in a gravy boat with stewed vegetables.

Mustard on applesauce

This fruit-mustard sauce is somewhat unusual for us, but it is very widely used in Italy. There it is served with meat dishes and complex salads. It perfectly complements the taste of a variety of cheeses. The taste of the sauce is very different from our bone-chilling mustard. The taste of the fruit predominates, then a refined sourness is felt and only then the spiciness.

Prepare the ingredients:

  • a large apple of the kind that you wouldn’t add to a charlotte - falling apart into mush after baking;
  • 2 tablespoons each of oil and wine vinegar (preferably white);
  • a spoonful of sugar and mustard seeds;
  • a little salt;
  • a pinch of ground cinnamon.

The number of grains can be increased slightly if the sophistication of Italian cooking does not impress you.

  1. The base of this sauce is apple. Let's start with him. Wash the fruit, cut in half and remove the cores. Bake them in any convenient way. When the finished halves have cooled a little, use a teaspoon to separate the pulp from the peel and send it to the place of further preparation - in a half-liter jar.
  2. Add butter to the baked apple and puree it with a blender or fork.
  3. Prepare mustard seeds. Grind them together with salt and sugar in a mortar or coffee grinder. You can leave a slightly larger fraction, or you can grind it into dust. Sprinkle the finished mixture with cinnamon and stir again.
  4. We connect the two components. Add mustard to the vegetable puree, stirring the resulting mixture constantly. At the end, continuing to stir, add vinegar a few drops at a time to balance the taste of the resulting sauce.

Apple mustard can be used in just two hours. It “lives” for no more than two days, so it won’t be possible to prepare it for future use. Well, it is not necessary! After all, it is eaten at a couple of family dinners.

Table mustard

Many recipes have already been proposed here, but all, as they say, “on a free theme.” But in the Union there was a GOST for preparing mustard and it would be stupid not to mention it.

So, we will make gost mustard from the following ingredients:

  • glass of the main component;
  • 3 full tablespoons of sunflower oil and sugar;
  • 1.5 tablespoons of acetic acid;
  • half a spoon of salt;
  • a pair of bay leaves;
  • ground pepper;
  • cinnamon and cloves.

The seasoning made according to this recipe is spicy, hot and thick. This is exactly what they used to serve in cafes and restaurants with jellied meat, lard, and fatty first courses.

  1. First, prepare a decoction of spices. Pour two glasses of water into a bowl and immediately add salt, sugar and pepper, throw in bay leaves, cinnamon, and cloves. Let the liquid boil and leave to infuse for a day.
  2. A day later, the broth must be boiled again and acetic acid must be poured into it.
  3. Pour the powdered mustard into a deep plate and strain the spicy infusion into it. Thoroughly grind the spice with the liquid until smooth and put it in a warm place for three hours.
  4. After the specified time, add oil to the almost finished seasoning and mix again. Ready!

Gostovskaya mustard can be used immediately, but it is better to let it “ripen” for another day in a cool place.

Recipe for mustard with cucumber pickle

In winter, this recipe for mustard made from mustard powder is very relevant. Pickles disappear quickly at this time of year, and all that remains is to pour out the brine with tears in your eyes. Let's save a glass or two of this tasty liquid and make a spicy, angry and aromatic seasoning.

The only ingredients you need are half a glass of dry mustard and cucumber pickle. Each housewife also closes cucumbers differently, so be careful with the second component. It may be too spicy if the cucumbers were covered with hot pepper, or, on the contrary, it may taste sweet.

  1. Pour half of the brine into a convenient container.
  2. Pour the powder into the brine, stirring constantly.

Adjust the consistency of the finished seasoning to your own taste. Some people like pasty mustard, others serve liquid mustard.

If the mixture is too spicy, add a little sugar. The finished product usually does not need salt.

In tomato brine

This mustard is prepared only by true connoisseurs. After trying it, you will dance for a long time, trying to put out the fire in your mouth. Aren't you scared?

Then prepare the ingredients:

  • an incomplete glass of mustard powder;
  • about 300 ml of tomato brine;
  • 2 tablespoons of oil;
  • a quarter spoon of sugar and even less salt.

To prepare mustard according to this recipe, choose a vinegar-based brine and mustard powder that is even yellow in color. Grayish will make the finished seasoning bitter and completely tasteless. If you want to get a “nuclear” mixture, dilute it in ice brine.

  1. Pour the brine into a half-liter jar and add half the amount of mustard powder into it. Add salt and sugar there immediately.
  2. Mix the mixture thoroughly until smooth; the mustard should be completely soaked. Next, adjust its consistency to the desired consistency by adding either brine or powder.
  3. If you want to soften the taste of the finished seasoning a little, add sunflower oil. The more of it, the more tender the mustard will be.

Such a product must stand for at least a day. Until it ripens, its taste will be far from what is desired.

In cabbage brine

We won’t tinker with this recipe for too long; the principle of preparation is already clear from the previous two. But unlike cucumber or tomato brine, cabbage brine will not give a strong pungency and the finished mustard will be softer. But if the cabbage was made with cranberries or horseradish, the taste of the sauce obtained from it will be much more interesting.

So, for a glass of mustard powder, in addition to the brine itself, you will need:

  • a spoonful of granulated sugar and vegetable oil;
  • half a spoon of salt;
  • a quarter spoon of vinegar;
  • any spices.

Again, check the mixture for “salinity” immediately after mixing it with the brine. You may not need to add additional salt at all. For a more interesting taste, try ginger, nutmeg, and ground cinnamon as seasonings.

  1. Take the cooled cabbage brine and pour it into a bowl. Add mustard powder there, stirring it with a fork as you go.
  2. Taste and add salt and sugar as desired. Let the mustard rest for an hour and a half.
  3. Pour in vinegar and oil, mix well and transfer to a previously prepared jar.

This “cabbage” seasoning can be eaten no earlier than in a day.

This is an exquisite sauce recipe that comes from the homeland of mustard. The French love to make it using grains, because the powder is much inferior in taste and aromatic properties. And when two types of grains are found in one sauce at once, the seasoning turns out “like in the best houses in London and Paris!”

  • up to a third of a glass of white mustard seeds;
  • 2 tablespoons each of black and powdered grains;
  • half a glass of water;
  • a quarter cup each of apple cider vinegar, honey and orange juice;
  • grated lemon zest (frozen will also work);
  • a pinch of salt;
  • a pinch of dried dill.

You can use one type of mustard, but colored grains in the finished sauce will look especially attractive.

  1. Mix the grains and crush them a little in a mortar, then add mustard powder to them.
  2. Add fruit juice, vinegar and warm water to the resulting mixture, little by little. It’s better to add more later than to struggle with excess liquid. Sprinkle the sauce with salt and mix well.
  3. All we have to do is add dill, honey and zest. Afterwards, beat all this splendor with a blender until it becomes a thick cream, or simply mix thoroughly if you want to crunch the grains in the finished sauce.

Store this seasoning in the refrigerator. Use as a salad dressing or marinade for any type of meat. If you want, just spread it on bread and enjoy the unforgettable taste of two mustards.

The benefits and harms of mustard

After trying to prepare mustard according to the suggested recipes, you will probably stop buying it in stores. Some of its variants are so tasty that you can simply eat them with a spoon. But be careful, because this seasoning is not only useful, but can be harmful if consumed excessively.

Eat mustard with caution in the following conditions:

  • kidney disease;
  • diseases of the digestive tract;
  • hypertension;
  • disruptions in the functioning of the cardiovascular system.

In addition, do not forget about individual reactions to such an aggressive product.

If none of the above bothers you, then feel free to eat mustard, because it:

  • promotes the breakdown of fats;
  • has antibacterial properties;
  • improves appetite;
  • is an antioxidant;
  • has a slight laxative effect;
  • speeds up metabolism.

And this is only from what has been scientifically proven. And among the people, this spice is used to treat impotence, sore throat, and is given to children to improve attentiveness and intelligence, and also helps with poisoning and vision problems.

Therefore, eat mustard with pleasure! Sweet, spicy, sour, fruit-based, with ginger root - you are sure to find one that suits your taste.

Mustard-honey salad sauce goes well with meat, seafood and fish. The main thing is to prepare it correctly. In this article we will look at how to make a classic mustard-honey sauce and several of its variations. As well as salad recipes that will become tastier with such an unusual and tasty dressing.

Mustard-honey salad sauce perfectly combines a variety of flavors. The highlight is that it is at the same time sweet, moderately spicy and slightly sour.

Salad with tuna

There are a large number of tuna salads. It goes well with many ingredients. Tuna is a unique fish that tastes very much like beef. But, since this oceanic fish is not found in our latitudes, it is not possible to buy it fresh. Even if you find a quality product, be prepared to pay a considerable amount of money for it.

It is traditional to prepare salads from canned tuna. But for our recipe we need to try to find fresh one. This dish can be considered a delicacy, which not every housewife will allow herself every day, but it can become a real decoration for the holiday table.

Ingredients for making tuna salad in honey mustard sauce:

  • two hundred grams of tuna;
  • several pieces of quail eggs;
  • classic honey mustard sauce;
  • green beans;
  • several cherry tomatoes;
  • lettuce leaves;
  • salt;
  • ground pepper (preferably white).

How to cook

First you need to clean and boil the beans. Cook it for no more than 10 minutes. After this, remove from the water and let cool. Cut the beans into two halves.

Boil the quail eggs and also cut them in half. We do the same with cherry tomatoes. We wash them, dry them and cut them in half.

Rub the tuna fillet with pepper, salt and olive oil. Send to fry on the grill. Otherwise, fry in a frying pan on both sides until a crust forms, but so that the inside of the tuna fillet remains a little raw. After we take out the fish, coat it with honey-mustard sauce and cut into small cubes.

Wash the lettuce leaves, dry them and tear them into small pieces with your hands.

Mix all prepared ingredients. Before serving the salad, season it with the remaining honey-mustard sauce.