How to make mustard salad dressings

A little about mustard.

Mustard is one of the most popular and famous spices in the world. Its unusually pungent taste can help highlight the taste of meat or fish and creates the most interesting taste of pickles. Mustard gives the dish a unique flavor. It's like he completes the culinary picture. The spice can soften the excessive fat content of pork or highlight the light creamy taste of fish.

However, in cooking it is most often used not in the form of grains or powder, but in the form of a sauce. The lightest, made almost entirely from yellowish-brown powder, is also called mustard, or, more accurately, table mustard. Table spice can differ in taste and degree of spiciness, which depends on the type of grains used. For example, Dijon mustard is made from black grains, the softest, American mustard is made from white mustard, and Russian mustard, the hottest of all presented, is made from the so-called gray mustard. Table mustard itself, although it can be served as an independent seasoning, often serves as the basis for creating others that have a lighter taste. This kind of mustard sauce can be served with meat or fish, depending on the recipe used.

Interesting facts about honey mustard sauce

To make the sauce not only tasty, but also healthy, approach the selection of its ingredients as responsibly as possible:

oil
, you should use unrefined, cold-pressed oil. Also, pay attention to the bottle - do not buy the product in a transparent container. Vitamin E, which any unrefined oil is rich in, is oxidized in light and turns from a beneficial compound into a harmful one.
honey
from a trusted beekeeper who does not feed the bees sugar. By the way, you can check its quality with a simple experiment: put a little product on a wooden spatula and bring a lit match to it, good honey will begin to melt, bad honey will begin to burn slightly, and a characteristic smell of burnt sugar will appear.
As for mustard
, the problem of choice lies only in selecting the type of spice. So, if you make it yourself from powder, the taste will be pronouncedly sharp, but the finished product, as a rule, will be softer.
The best additional additives
to the sauce are sour cream, cream, egg yolks, garlic, ginger, soy sauce, lemon juice, and various types of vinegars. You can also add chopped herbs, vegetables, nuts, etc. to the honey mustard dressing.

How to make honey mustard sauce - watch the video:

Honey mustard sauce is that rare case when incredible benefits and fantastic taste are combined. Regularly using this dressing to add flavor to certain dishes is a great healthy habit. However, you need to choose products for making sauce responsibly. In addition, it is important not to forget about moderation - excessive consumption and ignoring contraindications can not only nullify the benefits, but also cause harm.

Recipe No. 1

And so, now let’s take a closer look at the varieties of mustard. Basic mustard sauce recipe, for preparation you will need:

Cucumber pickle – 250 ml
Vinegar 9% – 20 ml
Sugar – 5 g
Vegetable oil – 20 ml
Mustard powder – 100 g

Cooking method:

Mix the brine with vinegar and sugar.
Pour it into mustard powder and mix.
Add oil, mix until it reaches the consistency of sour cream.

If you want the mustard to be spicier, you can add honey. If you want a milder taste, then you do not need to add sugar, and increase the amount of butter by 20 ml.

Homemade mustard powder with cucumber brine

There are so many dishes made with cucumber brine in Russian cuisine! And mustard sauce is no exception, because pickles can be simply delicious. The sauce made from powder and brine will especially appeal to mustard lovers with a sour aftertaste.

Powdered mustard - 1⁄2 tbsp.
Granulated sugar – 1⁄2 tsp.
Sunflower oil – 1 tsp.
Cucumber pickle

In a deep bowl, mix dry mustard with granulated sugar and brine until it reaches the consistency of liquid sour cream and is completely homogeneous. Transfer the mixture into a glass jar and let the product ripen in a warm place for 8 hours. Then drain off the excess liquid, add oil and mix the sauce well. If you used a brine with oil, you can skip this step. Immediately after mixing, the sauce is ready for use.

Recipe No. 2

The recipe is as follows, it is a little special because it is used for herring. Yes, yes, ready-made salted herring is marinated with mustard sauce. Of course, he’s not an acquired taste, but many people love him. That's why I'm sharing the recipe.

Ingredients:

Salted herring – 2 pcs.
Onion – 4 pcs.
Ready mustard – 4 tablespoons
Sunflower oil – 4 tablespoons
Sugar – 2 teaspoons
Vinegar – 2 tbsp
Warm water – 500 ml.

Cooking method:

We clean the herring from skin, entrails and bones. Prepare clean fillet, cut it into slices, place in a deep bowl.
Peel the onion, cut into half rings and immerse in water to remove excess bitterness.
Place 4 tablespoons of mustard in a separate plate and dilute it with warm water. Water needs to be added in parts - gradually so that there are no lumps. Pour sugar into the mustard, add vinegar and sunflower oil. Stir the mixture well until the sugar dissolves.
Drain the onion and transfer the onion to the herring.
Pour the mustard sauce over the herring, press it down a little with a spoon, cover the bowl with a plate and put it in the refrigerator for a day so that it is absorbed and infused. You can basically eat it right away. Here it’s for everyone, as you like.

Recipe 1: Baked fish in mustard béchamel sauce

To prepare mustard sauce, use Dijon mustard with unground grains. Almost any fish can be prepared, even from inexpensive varieties. The sauce will give it a delicious taste, no matter how dry or lean it is to begin with.

Ingredients : fish fillet (400 grams), milk (half a glass), flour (2 tablespoons), butter (30 grams), nutmeg (grated), salt, pepper, vegetable oil, a few tablespoons of mustard, freshly ground pepper, onion small.

Clean the fish, rinse and dry. Salt and sprinkle with spices, sprinkle with lemon juice. Let's prepare the classic bechamel sauce: mix milk and onions in a container. Add a bay leaf, two clove buds, nutmeg, and beat well. In a separate bowl, melt the butter and fry the flour in it. Gradually introduce milk.

Bring to a boil over low heat, stirring constantly. Boil for 8-10 minutes. The result is a thick, creamy soup. Add a few spoons of mustard. Place the fish marinated in spices on the bottom of the greased bowl, pour in about 200 grams of mustard sauce, and place in the oven at 180 degrees for 20 minutes.

How often does great meat lack sauce, especially if it's almost tasteless chicken breast. Honey-mustard sauce will turn a bland dish into a delicious dish in a matter of minutes.

Ingredients : Chicken breast (500 grams), honey (160 grams), Dijon mustard (120 grams), soy sauce (2 tablespoons), ginger root (20 grams), onion.

Cut the chicken breast into pieces approximately 10 by 5 cm. Grease a baking sheet with vegetable oil and place pieces of washed and dried breast. Peel the onion and ginger root and grind in a blender and add all the remaining ingredients. Beat until smooth, then let sit for a little while. Place half of the sauce on the meat and place in the oven for 25-30 minutes. Serve the remaining half of the sauce directly to the table with the meat.

What's good about mustard sauce? It goes well with sweetish ingredients. For example, you don’t have to wait for the apple season, but prepare a spicy apple-mustard sauce right now. Just bake a few apples in the oven, core and skin them, and blend them in a blender with classic sauce. Store it in the refrigerator and serve with fish and meat.

In the United States, plain mustard without seeds is more popular than Dijon mustard with grains. Every first Saturday in August, the country celebrates National Mustard Day. All cities and villages participate in mustard festivals. The most famous event is the Belly Festival. On this day, free hot dogs are distributed; you can treat yourself to a hot dog with mustard sauce right on the street near large supermarkets.

A few dollars are voluntarily thrown into circles to help the poor. And the mustard event capital of Wisconsin is home to the world's only mustard museum, featuring more than 5,000 exhibits from around the world. Mustard experts are trained in a specialized American college.

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Recipe No. 3

Our next one is a regular homemade one; I often cook it for my family. But no matter who visits me, they always say that the results I get are like McDonald’s. There is no special secret, I’m sharing the recipe:

Required ingredients:

Strong mustard (ready) – 2 tablespoons

Mustard sauce - general principles and methods of preparation

Her Majesty Mustard has been adorning dinner tables for over a thousand years. At the dawn of the first millennium, a legend was born that has come to us. Alexander the Great, having quarreled with the Persian king Darius, received a bag of sesame seeds as a gift - as a sign that his enemy’s army was numerous and strong. In response, Makedonsky sent his opponent mustard seeds tied in a bundle. By this he hinted that his small army was much higher in temperament and more tireless. Mustard sauce is often called simply mustard - since even its small presence ensures strength and pungency.

Russian seasonings make the sauce even stronger and richer. It can be honey, black pepper, herbs, dried dill. From time immemorial, mustard itself has been considered a medicinal drug - it is supported by the presence of magnesium, selenium, calcium, manganese, iron, omega-3 fatty acids, protein, zinc and dietary fiber in the seeds. This sauce is especially indicated for people who have insufficiently balanced carbohydrates, microelements and vitamins. And most importantly, mustard sauce can bring out the taste of any meat.

Mustard sauce - the best recipes

Now you can make the famous mustard sauce from McDonald's at home - because we know the recipe. And, as you can see, it’s as simple as shelling pears. But for this you also need to carry out some manipulations - for example, first boil the syrup so that it stretches and only then mix all the other ingredients.

Ingredients : strong mustard (2 spoons), mayonnaise (1 spoon), sugar (1 spoon) water (1 spoon).

Cook the syrup. You need to take enough sugar to fit in a topped spoon. Mix with water and put on fire. Cook until bubbles form and no more than 1 minute after. Add mustard to the cooling syrup and stir until smooth. Add a spoon of mayonnaise. Add the rest of the mustard in stages.

This sauce is an excellent savory addition to meat and fish dishes. Choose mustard of a level of spiciness that suits your taste. Just one raw egg can add richness to a sauce and bring it closer to traditional sauces.

Ingredients : butter (2 tablespoons), sour cream (1 spoon), flour, mustard (2 tablespoons each), broth (half a liter), yolk (1 piece0, lemon juice, salt, sugar, dill.

Melt the butter, carefully add the flour and fry until golden brown. Slowly pour in the broth. Salt, add sugar, then mix mustard with sour cream in a separate bowl, add yolk and lemon juice. Bring the broth to a boil and pour in over low heat, mix with the mustard-egg mixture. Mix well and remove from heat. Sprinkle with dill in a plate.

Examples of dishes with Mustard sauce

Recipe No. 4

We will need:

Garlic – 1 clove
Dijon mustard – 1 tbsp
Olive oil – ¼ cup
Lemon juice – 1 tbsp
Sugar – ¼ teaspoon
Wine vinegar - 2.5 tablespoons
Oregano, salt, basil to taste.

Preparation:

We peel the garlic and pass it through a press.
Squeeze lemon juice.
Combine garlic, mustard, olive oil, lemon juice, sugar, wine vinegar, oregano, salt, basil and mix everything vigorously until foam forms.
Dress the salad before serving.

It turns out spicy, with a peculiar spice, but very tasty.

French mustard dressing

By adding and subtracting some ingredients, replacing spices, you can get a paste with a different interesting flavor. It is pleasant with its sour taste, burning sensation and crispy grains.

Components:

olive or vegetable oil – 30 grams;
vinegar 6% (can be replaced with lemon juice) – 30 ml;
honey – 1 teaspoon;
French grain mustard – 1 teaspoon;
garlic – clove;
salt - to taste.

Let's start creating:

Peel and chop the garlic, place in a glass jar, pour in 6% vinegar or lemon juice.
Add honey, grain mustard and oil.
Add salt.
Close the jar tightly and shake well to mix all the ingredients.

Now all that remains is to serve the condiment before the main meal.

Recipe No. 5

Another mustard sauce recipe that I usually use for fish, as it emphasizes the taste of the fish and its tenderness. Write down the recipe:

Ingredients:

Lemon – 2 pcs.

Mustard – 2 tablespoons

Salt, Kenyan pepper

Cream

Cooking technology:

Squeeze the juice from two lemons into a narrow container.
Add mustard.
Sprinkle a pinch of salt and add some Kenyan pepper on the tip of a knife.
We begin to beat intensively, gradually pouring in the heavy cream.
The thickness should be approximately like mayonnaise, adjust the amount of cream.

I coat the fish with this sauce, marinate it for 3-4 hours in the refrigerator, then bake it in the oven. The fish turns out to have a very delicate taste. Try it, you definitely won’t regret it.

Recipe No. 7

Another simple recipe, soy mustard, can also be used for baking chicken or meat. It is not difficult to prepare this sauce in the same way as the previous one.

Ingredients:

Ready mustard – 3 tablespoons
Soy sauce – 3 tablespoons
Honey – 1.5 tbsp
Salt and ground black pepper to taste.
Rosemary – 4 tbsp
Lemon juice – 4 tbsp

Cooking:

It’s as easy as shelling pears – mix all the ingredients and the sauce is ready. Used for baking, the meat is cut into pieces of 30 - 40 grams, the chicken is divided into parts, marinated for 3 to 12 hours and baked. The preparation of orange-mustard sauce follows the same principle, only lemon juice is replaced with orange juice.

Another spicy sauce that we have prepared, it goes well with many dishes and also does not take much time to prepare, this is sour cream and mustard mayonnaise.

Mustard on applesauce

Applesauce - 4 tbsp. l.
White wine vinegar - 2 tbsp. l.
Sugar - 3 tbsp. l.
Salt - 0.5 tsp.
Mustard powder - 1.5 tbsp. l.

To prepare this mustard, you can use ready-made applesauce for baby food or homemade puree, but the results will vary in thickness and storage time.

The sauce made from store-bought puree has a thinner consistency than the homemade version and is ideal for salad dressings. A similar puree can be prepared on the stove by boiling peeled apples in a small amount of water, but the shelf life will still be reduced from a month to a week. Baked apple sauce has the thickest consistency but will also keep for about a week.

Grind mustard powder and salt in applesauce until the consistency of porridge is smooth. Add sugar depending on the sourness or sweetness of the applesauce and the desired spiciness of the sauce, but on average it will be about 2-3 tablespoons. Pour in the bulk of the sauce, add vinegar. Mix thoroughly until smooth, you can beat with a whisk.

Transfer the mustard mass to a storage jar, cover with a lid and let it ripen in the room for 8-10 hours, then put it in the refrigerator for another 10-12 hours. After cold ripening, mustard can already be eaten, but it will reveal all its pungency on the second day.

Mustard should be stored in the refrigerator. With industrial baby food puree, it can be stored for about two weeks, with homemade puree - no more than a week.