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Easy Honey Mustard Dressing

A nice honey-mustard dressing for your salt has long been considered an insider tip at a party or when entertaining guests because it is very mild and tasty at the same time. It is also a nice alternative to the well-known normal standard dressings.

Ingredients for 4 persons

– 100 ml vegetable oil (olive oil, sunflower oil, etc)
– 50 ml vinegar (balsamic vinegar, herbal vinegar, apple cider vinegar)
– 20 ml cream
– 1 tbsp sweet mustard (normal also possible)
– 1 tbsp honey
– Salt and pepper

Preparation

Mix everything in a tall bowl and mix very well with a fork or a whisk. After all the ingredients have combined well, the finished dressing on the salad.

Useful additional knowledge

Vinegar or lemon in a dressing basically causes the salad to be “attacked” and changed. The lettuce becomes visibly smaller due to the acetic acid collapsing.

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Saracen-Style Light Mustard Sauce

The Saracen-style light mustard sauce is basically a simple recipe with few ingredients, but it requires some experience and knowledge if you want to make it successfully.

In addition to first-class ingredients, the constant and conscientious stirring as well as a very reduced heat supply, for example by using a water bath, guarantee a successful, creamy sauce, which gets its special pep from the addition of good mustard.

The Saracen-style light mustard sauce originally comes from Umbrian Perugia and probably goes back to the Templars, who brought it with them from the Orient to their commandery in Perugia. It is particularly suitable as an accompaniment to fish or white meat, but a certain amount of sensitivity is required for its production.

Ingredients

– 250 ml whipped cream
– 14 egg yolks
– 7 tsp cornmeal for thickening
– 2 tbsp fine mustard, hot or medium-hot
– Nutmeg
– thyme
– tarragon
– Salt, preferably as fleur de sel
– white, freshly ground pepper
– Veal stock or chicken broth as required

Preparation

First, separate the yolks from the whites, which can be used for another recipe. In the second step, the egg yolks are whipped until fluffy. Next, in a separate bowl, the very fine cornmeal is beaten in a little cold water until a creamy emulsion is formed. To avoid lumps forming, the cornmeal should be added to the water gradually and with constant stirring!

When the mixture is completely smooth, place the bowl in the water bath and heat it. Once this is done, add the egg yolks and stir thoroughly again. With further stirring, the fresh whipped cream is added, seasoned with freshly grated nutmeg, and then the mustard is added. Similar to the hollandaise sauce, the key to success lies in stirring: the sauce must not burn! If you have enough finesse, you can also omit the water bath, but then it must be heated on a very low heat and stirred even more intensively.

As the sauce slowly simmers and begins to thicken, add just enough veal stock or chicken stock to get the sauce the right consistency—it’s important not to get too thick. Finally, it is seasoned with thyme and a little tarragon, seasoned with pepper and salt, and the sauce is served immediately in a hot gravy boat. It should also be eaten quickly as it can become thick and sticky as it cools.

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Instructions for Making Mustard Yourself

Make your own mustard and simply make it yourself? Simply mix five ingredients together and you have your own mustard to season to taste. You can let your creativity run free in mustard production.

Make delicious mustard

Are you making a salad or breakfast with white sausage but don’t have any mustard to hand? Or would you like to try something new in the kitchen? Then just make your own mustard, because it’s easier than you might think and you only need 5 ingredients.

You can find the ingredients for this in any grocery store. And you can give your mustard a personal touch with simple things like the degree of flour in the mustard seeds or the ratio of black to white mustard seeds. And the best thing is, you can taste it individually, just as you would like it.

What do you need to make mustard yourself?

  • 50 g mustard seeds (white or black)
  • 40ml of water
  • 30 grams of wine vinegar
  • 30 g sugar (alternatively honey)
  • 5 grams of salt

Step-by-step instructions

  1. The mustard seeds must first be washed and dried.
  2. Then they are crushed with the help of a mortar. You can do this finely or coarsely as you like. Alternatively, you can of course mix the grains. (To save yourself this step, you can also use mustard powder.
  3. You can then mix the remaining components together and slowly stir them into the mustard flour that has been created before.
  4. This mixture is left to swell and then you can season it to taste.
  5. Now you can fill your mustard in well-sealable jars so that it keeps for a while.

Make an alternative recipe to the mustard yourself

  1. Blend the mustard seeds with food and water until paste forms.
  2. Then add the remaining components

Tips for making mustard

  • The mustard seeds should not have a temperature above 30°C, otherwise, they will become bitter.
  • If you want to give your mustard that certain something, you can refine it with fresh spices, paprika or curry powder, and many other spices.
  • The mustard is also suitable as a gift. Simply fill the mustard in a nice glass and label it. Everyone is sure to be happy about a gift that you have put so much work into!
  • If you like it spicy, you should use dark mustard seeds, because the darker the seeds, the hotter they are.
    But if you prefer it sweet, you should simply add more sugar or honey.
  • To make medium-hot mustard, you can simply mix white and black mustard seeds in a 50:50 ratio.
  • After opening a jar of mustard, make sure to keep it closed in the fridge, otherwise, it will lose its sharpness
  • Consequently, you can leave the jar at room temperature for a day if the mustard is too hot for you.
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Food

Garlic Mustard: Application and Effect of The Herb

The garlic mustard has a long tradition as a medicinal plant. Today the wild plant is mainly used as a herb. In this article, you will learn how to recognize and use garlic mustard.

The garlic mustard, Latin Alliaria petiolata, belongs to the cruciferous family and is related to mustard and the shepherd’s purse. Finds indicate that garlic mustard was used as a spice and medicinal plant 5000 years ago.

The rocket is a biennial plant that usually occurs wild. It is native and widespread throughout Europe. The garlic mustard grows mainly in nitrogenous soil and can be found in parks, deciduous forests, along roadsides and even in urban areas.

The plant is also called leek herb because of its special taste and reaches a height of 50 to 90 centimeters. The leaves are slightly reminiscent of those of the stinging nettle, but are much more jagged and not hairy.

The garlic mustard forms small white flowers from April to August. When they have finished flowering, pods that are about five centimeters long develop, in which the small black seeds are located.

Garlic mustard in your garden

The flowers of the garlic mustard are an important food source for insects, bees and caterpillars. Under the right conditions, you can plant the plant in your garden:

Location:
The garlic mustard prefers a place in the shade or partial shade.
The plant needs nitrogenous soil, as well as rich soil. It is best to mix them with fresh hummus.
You can also plant the garlic mustard on the balcony. A north-facing site is best for this.
Sowing:
You can release the seeds from March to April or in October. However, early March is best for sowing.
The garlic mustard belongs to the cold germs. The seeds need frost and low temperatures to germinate. You should definitely avoid sunny places.
It can take anywhere from 14 days to a month for the seeds to germinate. Since the seeds are difficult to germinate, you may need several attempts.
Care:
In the field, it is not necessary to additionally fertilize the plants. In the pot, you should treat the garlic mustard with nitrogenous, organic fertilizer about every six months.
Garlic mustard is sensitive to drought. You should water them on hot days.
Garlic herb is hardy. Therefore, no preparations for the winter are necessary.
Harvest:
You can harvest the leaves all year round, although the young leaves are more tender and taste better in spring.
You can easily recognize garlic mustard by its smell. If you rub a leaf between your fingers, you should notice a distinct smell of garlic

ingredients and effects

Since there is no commercial interest in the wild plant, it has hardly been scientifically studied. It is considered a healthy wild herb because it contains some valuable ingredients:
mustard oil glycosides
saponins
Vitamin A
vitamin C
essential oils
Originally, the garlic mustard was often used as a medicinal plant for various diseases. Today, however, it is rarely used as a medicinal plant. This is probably due to the fact that there are plants that are more suitable for the application areas. Mainly the garlic mustard had the following areas of application:
rheumatism
gout
colds
inflammation
wound healing
In traditional use in folk medicine, the following effects were attributed to garlic herb:
anti-inflammatory
blood purifying
diuretic
expectorant
However, the properties of the plant have not been scientifically proven.

How to use garlic mustard in the kitchen

The spicy kitchen herb is enjoying increasing popularity. It used to be very popular, especially among the poor, because spices were very expensive.

The taste is strongly reminiscent of garlic with a peppery note. The garlic mustard can be compared to wild garlic, but has a much milder taste. In addition, it leaves no unpleasant bad breath.

In order to preserve its aroma, you should only process the plant raw. Due to high temperatures, it loses its unique taste. If you want to use it to refine soups or sauces, you should only add the herb just before serving. You can use the garlic mustard in many ways in the kitchen and use all parts of the plant:

Root: Similar to horseradish, you can grate the root of the plant. It has a spicy taste and is well suited for sandwiches. However, you should only use the roots of the plant in the first year, as they become woody in the second year.
Leaves: Cut into small pieces, the leaves are perfect for herb butter and herb quark. The garlic mustard can also be processed into a wild herb pesto. The plant goes particularly well with walnuts.
Seeds: You can grind the fresh seeds into wild herb mustard in a mortar. When dried, the seeds can be used like pepper.
Flowers: The small, white flowers are suitable for decorating salads or other dishes.
You can freeze the herb to preserve the flavor. Garlic mustard loses its flavor as it dries.

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Food

Dijon Mustard: Ingredients and Characteristics of French Mustard

Dijon mustard is considered one of the finest mustards of all. The city of Dijon, where it was made in the 13th century, gives it its name. Here you can find out everything you need to know about the spicy table mustard.

Dijon Mustard: That’s what makes it so special

The designation “Dijon mustard” is not a protected designation of origin, but it is a seal of quality that stands for a specific manufacturing process and selected ingredients. The fine mustard from Burgundy is particularly spicy and aromatic – this is due to the fact that only brown and black mustard seeds are used in production, which are much hotter than the light ones. This pungency is released through the mustard oils when ground up.

In addition to the choice of mustard seeds, there are a few other special features. On the one hand, the grains are not de-oiled, which means that the spiciness in the mustard is retained. On the other hand, the shells are removed so that only the fine cores of the mustard seeds remain in the end product. This gives the Dijon mustard its typical light color. Instead of vinegar, the French classic uses verjuice, i.e. the juice of unripe grapes.

Dijon Mustard: The Manufacturing Process

Dijon mustard consists of just a few ingredients: brown and black mustard seeds, verjuice (sour grape juice), water, salt and spices. After cleaning, the dark grains are mixed with water, verjuice and spices in the mash tank. Only in the second step are the mustard seeds finely ground – this makes the end product more aromatic.

After a second grinding process, the mustard seed shells are removed in the so-called tamiseuse, a centrifugal sieve. The coarse skins get caught in the sieve, while the fine cores of the mustard seeds are thrown out. To be considered Dijon mustard, there must be no more than two percent husks.

Dijon mustard goes particularly well with this

Due to its intense taste, Dijon mustard is particularly suitable for flavoring sauces, marinades and dressings. It is an indispensable ingredient in the traditional production of mayonnaise.

In France it is often used to refine salads, meat and fish dishes and is often combined with tarragon. But French mustard also goes well with vegetables or soups – for example as an ingredient in a spicy asparagus sauce.

Since the mustard seeds are not de-oiled during production, Dijon mustard contains slightly more fat than other types of mustard. This means that it can be heated up well and is suitable for cooking or frying.

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Mustard Seeds: Effects and Uses in The Kitchen

Mustard seeds are a popular condiment in many cultures. No wonder: the small seeds are full of aroma, can be processed in many ways and are also healthy.

Mustard seeds have a long tradition as a spice. The parable of the mustard seed is found in the Bible. The mustard plant originally comes from Asia and southern Europe. However, the plant was already widespread throughout Europe as a spice and medicinal plant in antiquity.

Mustard seed comes in three different colors:
yellow mustard seeds
brown mustard seeds
black mustard seeds
Mustard seeds are particularly popular in Indian cuisine. But the seeds are also used in many different ways in other cuisines around the world. You will learn more about the individual strains and their characteristics later in this article.

This is how mustard seeds work

Mustard seeds play a particularly important role in Ayurvedic nutrition and Ayurvedic medicine. The seeds are rich in protein, fiber, vitamins and minerals. The most important include:
Vitamin B3: important for energy metabolism and nutrient utilization)
Vitamin E (controls the gonads and protects the cells from free radicals)
Calcium (strengthens bones and teeth)
Magnesium (necessary for muscle building)
Selenium (supports the immune system)
Iron (responsible for transporting oxygen in the blood)
In addition, mustard seeds are full of other valuable ingredients for your health. These include, among other things:
essential oils
mustard glycosides
antioxidants
According to studies, mustard seeds have the following healthy properties:
anti-inflammatory
anti-cancerous
antioxidant
promote blood circulation
stimulate digestion
lower blood sugar levels
lower cholesterol levels
have a pain-relieving effect on arthritis and other joint problems
The mustard seeds are either applied as a paste, absorbed through digestion or used as mustard oil.

Mustard seeds in the kitchen

In the kitchen, mustard seeds are valued above all for their fine, nutty aroma and intense spiciness. The seeds themselves are not spicy at all. Only when the grains are ground or chewed and the glycoside contained comes into contact with water does the strong sharpness develop.

The longer you heat mustard seeds, the more the seeds lose their sharpness. If you are a friend of spicy heat, you should only add the finely ground seeds towards the end of the cooking process. If you prefer the mild, nutty note of mustard, it is advisable to toast the seeds at the beginning.

When cooking, you can basically distinguish between three types with different properties:

Yellow Mustard Seeds:
Yellow mustard seed is also called white mustard. The seeds are significantly larger than those of other varieties.
Yellow mustard seeds are used as a basis for various types of mustard and for spice pastes. You can make your own mustard from the ground grains.
More recipe ideas:
FIG mustard
Mustard sauce
Honey mustard dressing
Brown Mustard Seeds:
Brown mustard grains are a common ingredient, especially in Indian cuisine. Here they are usually crushed in a mortar and then fried directly before preparation.
Brown mustard seeds are often found in curry or dhal dishes, for example.
Brown mustard seeds also go well with fruity chutneys.
Black Mustard Seeds:
Although the plant of the dark mustard seeds grows taller than its lighter relatives, the seeds themselves are significantly smaller. In addition, the grains are much sharper in comparison.
Black mustard seeds serve as the basis for the world-famous Dijon mustard.
The dark mustard seed is suitable for mustard cucumbers or other pickled vegetables.
You can also mix different mustard seeds and refine your salads or soups with them.

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Mustard Flour: Effect and Application

Mustard flour consists of ground mustard seeds. Here you can read how you can use the mustard powder as a kitchen seasoning and remedy and what you should pay attention to.

Origin and Effect of Mustard Flour

You probably know mustard flour as a condiment in the kitchen. This is usually made from yellow mustard seeds. The grains come from mustard plants, which are yellow flowering annual cruciferous plants. The mustard plants were brought to Central Europe by the Romans. The three most well-known types of mustard are:
White mustard (Sinapis alba, also yellow mustard, field mustard)
Brown mustard (Brassica juncea, also called Indian or Chinese mustard)
Black mustard (Brassica nigra)
All types of mustard contain mustard oil glycosides. When the mustard seeds are ground into mustard flour, they are broken down in conjunction with enzymes into mustard oil. This mustard oil works as follows:
anti-inflammatory
antiviral
antibacterial
circulation-enhancing
but also irritating to the skin
According to a study by the University of Freiburg, mustard oils should also prevent cancer. 20 grams per day should be enough for this effect. Eating mustard also stimulates the appetite and improves digestion.

Use mustard flour in the kitchen

Mustard flour is a very aromatic spice. In the kitchen you can make your own mustard in combination with vinegar and salt and use it as an ingredient to refine many dishes:
curries
dressings
marinades
sauces
soups

Uses of mustard flour: when it helps

Mustard flour is used as a remedy in the form of compresses, baths and wraps. You can use it at:
arthrosis
bronchitis
a cold
gout
headache
migraine
rheumatism
sinusitis
If you use the home remedy, you should consider the following:
Mustard flour is a strong irritant and can burn the skin and cause severe redness.
As soon as you find any of these symptoms painful, you should definitely stop using mustard flour. Otherwise, in the worst case, severe skin burns can occur.
It is best to seek advice from a pharmacist with a degree in herbal medicine or a phytotherapist before using mustard flour.
Mustard oil can irritate the skin and mucous membranes. So be careful not to get it on your face. It should not come into contact with your eyes in particular.

Where to buy mustard seeds for mustard flour

You can buy mustard seeds cheaply in advance and grind them into mustard flour if necessary, preferably with an electric spice grinder. You can get mustard seeds in:
pharmacies
health food stores and
on the Internet.
You can often get ready-made mustard wrap sets at the pharmacy.

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Make Mustard Yourself: Simple Recipe with 4 Variants

Making mustard yourself is not as complicated as you think. We’ll show you how to make a basic recipe, which you can then expand on as you wish.

Mustard is a delicious and versatile condiment. It should not be missing from any barbecue party and rounds off the taste of sauces and salad dressings. You can make the popular spice paste yourself with just a few ingredients and refine it according to your taste. In addition to the basic recipe, we will tell you four other variants for the homemade mustard: extra hot, fruity, sweet and with a herbal note.

Choose mustard seeds for the homemade mustard

There are white, brown and black mustard seeds – here the rule is: the darker the colour, the sharper the seeds. If you want to make medium-hot mustard, mix white and brown mustard seeds in a 50:50 ratio. You can get high-quality mustard seeds in health food stores or at the weekly market.

The mustard oils contained in the grains are not only responsible for the spiciness – they are also very healthy, have an antibacterial and appetizing effect and promote digestion. According to a study by the University of Freiburg, spicy mustard can even have a preventive effect against cancer.

Make mustard yourself: The basic recipe

For about three glasses of mustard you will need:

200 g mustard seeds
275 ml white balsamic vinegar
100ml of water
80 grams of sugar
3 tsp salt
some turmeric for the color
How to prepare the homemade mustard:

Grind the mustard seeds as finely as possible. The best way to do this is with a coffee grinder, alternatively with a mortar. The finer you grind the grains, the finer the mustard will be. Tip: If you don’t want to grind the grains yourself, you can use 200 grams of mustard flour.
Heat the water with the balsamic vinegar in a saucepan.
Remove the pot from the heat and let the liquid cool to a lukewarm temperature. This step is especially important to keep the mustard from turning bitter.
Mix all dry ingredients together.
Pour the liquid over the mustard flour and mix with a mixer for at least 5 minutes.
Pour the mustard into sterilized, sealable jars.
Leave the mustard for three days and it will lose its initial spiciness.
The mustard can be stored in a cool place for up to three months. So don’t do too much at once.

Make mustard variations yourself

Extra hot mustard: If you like your mustard to be extra hot, add some wasabi paste or crushed chillies to the basic recipe.
Fruity mustard: To give the basic recipe a fruity note, you can add the zest of an organic orange, some fig puree or other pureed dried fruit to the recipe before bottling.
Apple mustard: Replace the white balsamic vinegar in the basic recipe with apple cider vinegar. Instead of sugar, use ten organic dates that you soak in water beforehand and a grated apple. Use just a small pinch of salt. Mix all the ingredients together with a blender. This mustard can be stored in the refrigerator for up to four weeks.
Herb mustard: Supplement the basic recipe with fresh herbs. The following are particularly suitable: wild garlic, rosemary, thyme and dill.

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12 Amazing Facts About Mustards

This is a favorite seasoning on our table, especially when combined with meat dishes. Its taste has been appreciated for a long time. It has not lost its popularity today. What do you know about Mustard?

  1. Mustard from the cabbage family (not to be confused with cabbage), which includes herbs, occasionally shrubs or shrubs.
  2. The Latin name Sinapis goes back to the Greek words meaning “harm to vision”: when the seeds are rubbed, lacrimation begins.
  3. A mustard seed does not exceed 1.1 mm in diameter, and a black mustard bush can reach 3 m in height.
  4. The first known mustard seasoning dates back to 42 AD.
  5. Mustard did not immediately become a food crop, at first, it was used as a medicine.
  6. Pope John XXII (13-14 centuries) added mustard to all dishes in a row.
  7. For German brides, a mustard seed is sewn into a veil for a lasting marriage.
  8. India is the largest mustard cultivation center.
  9. It is most popular in Europe.
  10. There are a couple of dozen varieties of Dijon mustard. But usually, by moutarde de Dijon they mean mustard on white wine.
  11. During Oktoberfest Germans pour Munich mustard on Bavarian sausages: it tastes fresh and can sweeten by adding caramel syrup.
  12. During cooking, the British add apple juice to it. Italians are coarsely chopped fruits. Americans make incredibly liquid mustard, to which they add a lot of sugar.
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