How to make mustard from beans. Video
Mustard is one of the most popular spices used in cooking. Besides the fact that it is very tasty, mustard is also very useful. Doctors say that mustard improves digestion and promotes a smoother metabolism. There are a lot of mustard types. However, mustard made from whole grains is especially popular today. Moreover, there are a huge number of recipes for how to cook it.
How to make grain mustard
Mustard is not only a delicious condiment. In the process of cooking, it is able to envelop the food, contributing to the fact that juice does not come out of them and the optimum temperature is maintained. Whole grain mustard, according to experts, is healthier and tastier. However, it is also somewhat more difficult to prepare it than the usual powder one. You should be prepared that the preparation of the mustard sauce will take several days.
A variant of the mustard from Provence looks like this. Take: – 100 g of mustard seeds; – 20 g of granulated sugar; – 1 g of black ground pepper and the same amount of sweet peas; – 250 ml of boiling water; – 50 g of olive oil; – 50 g of shallots; – 20 g of garlic; – 2 bay leaves; – 250 ml of white wine; – 250 ml of heavy cream (33%); – 3 egg yolks; – 20 ml of chicken broth; – 40 g of yellow and brown mustard seeds; – 50 ml of wine vinegar.
First, grind the bulk of the mustard (leave the colored mustard for decoration) to a powder. This is usually done in a special spice mortar with a pestle. This is necessary so that when rubbed, oil is released, which, in fact, gives the finished sauce a unique taste and aroma.
A common recommendation is to grind mustard seeds in a coffee grinder. However, experts advise not to do this, because the device will simply transmit them, and the desired effect will not be achieved.
Then add 1/4 part of sugar, salt, ground pepper to the mass. Then pour boiling water over everything and leave for 20 minutes so that all the liquid is absorbed. Then add 20 g of vegetable oil and mix everything thoroughly. Place the container of mustard in a warm and dark place for 4 days. You can now play with different mustard sauces.
Fry the garlic, shallots, bay leaves and peppercorns in olive oil, pour over it with white wine and evaporate to half the volume. Then cool and strain, add 50 g of ready-made mustard to the mixture. This will create the perfect fish sauce. This is the Italian version of the gravy.
Bring to a boil without letting the cream boil. Mash the eggs with salt and chicken broth separately. Transfer this mixture to the cream. Continue to cook, stirring continuously, for 2-3 minutes. The entire mixture should thicken. Then add 1 tbsp to it. ready-made mustard. This sauce is popular in Bretonne and is served with white meat.
The French version of mustard sauce for meat looks like this. Pre-pour the grains of colored mustard with wine sauce. Add sugar and olive oil to the infusion. Leave for half an hour, during this time the grains should swell properly. Then put the mixture on fire and boil for 10 minutes. Add a tablespoon of prepared mustard to the prepared sauce and remove from heat.
Alternatively, you can also make mustard in brine with the addition of honey. For cooking you will need: – 1,5 cups of mustard seeds or 1 glass of powder and 100 g of grains for decoration; – 1 tbsp. granulated sugar; – 1 tsp. honey (better than liquid); – 1/2 tsp. vinegar; – 1 tbsp. vegetable oil; – 1 tsp. salt; – pickle from cucumbers; – spices and spices to taste.
Cucumber pickle can be replaced with tomato pickle. But still, cucumber is better, since it is not so sweet and has a brighter taste.
If you use whole grain mustard, separate some of it and rub it. If it’s a powder, you can use it right away. Pour the brine over the mustard and stir until the mixture is sufficiently smooth. The approximate thickness of the finished product should be close to the consistency of sour cream. Then add sugar, salt, vinegar, honey and vegetable oil. Mix everything again until smooth. Add the mustard seeds and stir again. Transfer to a jar with a tight-fitting lid and leave in the heat to infuse for several hours.
Things to Consider When Taking Mustard
Since mustard itself is far from the most harmless plant, it naturally has a number of contraindications for use. For example, it is not recommended to eat it for people suffering from pneumonia, tuberculosis and kidney disease. Also, do not abuse mustard sauces for those who have problems with the gastrointestinal tract.
It is also important to calculate the dosage correctly. You should not eat mustard with spoons. After all, the seasoning is meant to complement, not serve as the main ingredient in a dish.