The best mustard
Votes: 6
Time: 20 min.
The best mustard - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup mustard powder
- 2 tsp. brown sugar
- 1 teaspoon coarse salt
- 1/2 teaspoon turmeric
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/2 cup brine
- 1/4 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup mustard seeds
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Recipes with similar ingredients: mustard powder, brown sugar, olive brine, apple cider vinegar, garlic powder, mustard seed, turmeric, paprika
Cooking the dish according to the recipe:
- In a small microwave-safe bowl, combine the mustard powder, brown sugar, salt, turmeric, paprika, and garlic powder. In a separate container, combine the brine, water, and apple cider vinegar and set aside.
Place the mustard seeds in a spice grinder and grind for at least a minute, stopping occasionally. Once the seeds are ground, immediately add the mustard to the bowl with the dry ingredients and pour in the liquids. Whisk. - Microwave the bowl on high for one minute. Remove the mustard from the microwave and puree with an immersion blender for another minute. Transfer to a glass jar or container and let cool, covered. Once cooled, seal and refrigerate for up to 1 month.
Exit: 1/4 cup
Categories:
recipe / Sauces / Spreads / German cuisine / Alton Brown
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