Recipe
There are several variations of honey mustard sauce. The most attractive is the classic recipe. In it, as many note, the taste of the main ingredients is revealed most fully, is not clouded by various additives and goes well with any meat and fish dishes, as well as salads and grilled vegetables. To prepare this sauce, you will need very little: 40 ml each of honey, mustard and vegetable oil, a clove of garlic crushed through a press and the juice of one medium lemon. All components must be combined in a suitable sized bowl and whisked until smooth. You can pour this honey-mustard sauce over prepared dishes, dip pieces of fried meat into it, or season vegetable salads, such as cabbage.
Housewives note that soy sauce, fresh or dried ginger, nutmeg, and red pepper can be used as additional ingredients. The honey mustard sauce recipe is a culinary endeavor, so feel free to experiment and make up your own proportions. Also, instead of regular mustard, try using French mustard - with whole grains and white wine.
How to distinguish real mustard honey?
Mustard honey is not difficult to distinguish from fake honey. You will need to remember the characteristic physical properties. Signs of natural nectar:
- Sugaring occurs very quickly - honey thickens 5-7 days after pumping.
- The smell of real nectar from mustard flowers is unobtrusive, so you will need to sniff to detect it.
- The taste of the bee product is sweet, without bitter, sour or sugary notes.
It is better not to take the liquid product on the shelves called “Mustard Honey”, it is a fake. A rich, sugary taste, a sharp, pronounced smell are signs of added impurities. To be sure of quality, it is recommended to take nectar from trusted beekeepers.
Chicken legs in honey mustard sauce
Such a treat, according to reviews, will look great on both a festive and everyday table. First prepare the marinade. For 4 legs in honey-mustard sauce you will need the following ingredients: 50 g of honey, 40 ml of ready-made mustard and dry mustard seeds, the same amount of grape vinegar and 20 ml of vegetable oil. Using a sharp knife, make 3-4 deep cuts on the chicken legs so that they are better saturated with the marinade. Mix all the ingredients and cover the meat with sauce on all sides, add salt to taste and sprinkle with ground black pepper. Place chicken in an airtight container and refrigerate for 1 hour. Then heat the oven to 2300 and bake the legs for 25-30 minutes. During this period, the meat needs to be turned 2-3 times. Ready legs are best served with boiled rice or potatoes, as well as fresh vegetable salad. According to this recipe, you can bake chicken wings in honey mustard sauce.
Whole chicken baked in mustard-honey marinade
To prepare this dish, you will need a small chicken weighing 1-1.2 kg, 20 ml of grainy mustard, for example French, liquid honey, soy sauce, pink or white ground pepper, 2 tbsp. spoons of vegetable oil, 2 cloves of garlic, crushed through a press, and 1 teaspoon of spices for chicken. Combine all the ingredients for the marinade, mix and spread the chicken on all sides, both inside and outside. Place in the refrigerator for 2-8 hours, and then bake in the oven for 30 minutes at 1800. Then remove the meat, pour over the marinade and juices, return to the oven and continue baking for another 15 minutes until a delicious brown crust forms. As everyone who has tried this dish notes, it turns out aromatic and amazingly tasty.
Spicy mustard from powder at home - a quick recipe
A simple and quick recipe for making spicy, fiery mustard at home. Of course, you can adjust the spiciness to suit your taste, but, for example, this option suits me and my family.
- mustard powder - 3 tbsp. (with a slide);
- hot (40-50°C) water - 150 ml;
- sugar - 1 tbsp;
- salt - 1 tsp;
- vegetable oil - 2 tsp;
- apple cider vinegar (or lemon juice) - 2 tsp.
1. Add 3-4 tbsp to a bowl. dry mustard powder.
2. Gradually add hot water, stirring, so that there are no lumps. Stir well until smooth.
You can adjust the thickness to suit you. If it turns out too liquid, just add 1 more tbsp. powder.
3. After obtaining a homogeneous mass, add 1 tbsp. sugar and stir.
The more sugar, the hotter the mustard will be.
4. Then 1 tsp. salt (without a slide). Stir and add vegetable oil as you go.
5. Add 2 tsp. vinegar or lemon juice. And stir.
6. The taste will taste slightly bitter, so you don’t need to let it sit in a cold place. Pour into a jar and let stand for 10-12 hours.
Having made it quickly in the morning, you can safely use homemade mustard in the evening.
Whole roasted duck
Despite the simplicity of the recipe, many housewives note that the baked duck turns out juicy, aromatic, and very tasty. For a bird weighing about 2 kg, this amount of sauce will be enough: mix 40 ml of honey and ready-made mustard, and then salt and pepper to taste. The duck must be washed and dried, and then covered with honey-mustard sauce on all sides. Cover a baking sheet with foil and cover with vegetable oil, place the bird breast side up, pour 250 ml of water into the baking sheet and bake in the oven for 60-80 minutes. at a temperature of 180-2000. Every 20-30 min. Remove the duck and pour the sauce over it to prevent the meat from drying out. To check for doneness, pierce the skin with a wooden toothpick. If clear juice comes out, then the bird can be removed. If the juice is pink, you need to continue baking.
Pork ribs in honey mustard sauce
According to reviews, pork baked according to this recipe has an unusual, spicy, salty-sweet caramel taste. Grind 3 cloves of garlic using a press, add 250 ml of soy sauce and soak 0.5 kg of pork ribs in the resulting marinade. After one and a half to two hours, remove the meat, dry with a paper towel and quickly fry over high heat in a frying pan greased with vegetable oil. After this, move the ribs into a thick-bottomed saucepan or roasting pan, add water to cover the meat, and simmer until cooked for 50-60 minutes.
Prepare honey mustard sauce for pork ribs. Pour the soy sauce with garlic in which the ribs were marinated into a hot frying pan. Add 1 tbsp. a spoonful of honey and dried ginger, 2 tbsp. spoons of mustard, stir and cook over medium heat until a thick caramel forms. Place the prepared ribs into this mixture and fry for 1-2 minutes. from each side. Serve with baked, boiled or fried potatoes and a fresh green salad. This recipe also works great for beef ribs in honey mustard sauce, which is also a very tasty treat.
Recipes for honey mustard hair masks
There are many recipes, but their list is constantly updated with different variations. There are both universal ones and those designed for a specific skin type or problem.
For oily hair
- Recipe No. 1
Mix: kefir of any fat content - ½ cup, mustard powder - 1 large spoon, beaten chicken yolk, 10 ml (1 tsp) each of honey and almond oil, up to 5 drops of rosemary essential oil.
This composition is used to treat both the scalp and the entire length of the hair. Leave it for 20-40 minutes, remove with shampoo. The active ingredients actively saturate the roots with useful substances, and also restore silkiness and shine to the curls.
- Recipe No. 2
Mix: mustard - 1 tbsp. l., acid and sour cream - 15 ml each, beaten yolks - 2 pcs.
The components are mixed and the mixture is applied to the head. Leave the mask on for a quarter of an hour.
With regular use, this recipe allows you to normalize the function of the sebaceous glands, improve the appearance of curls and activate the growth of hair follicles.
For normal hair
- Recipe No. 1
Mix: mustard - 2 tbsp. l., any vegetable oil - 30 ml, warm water - 30 ml, honey - 15 ml, beaten egg - 1 pc.
All ingredients are thoroughly mixed and applied to the head. The duration of the procedure is 15-30 minutes. Remove the composition using shampoo.
- Recipe No. 2
Mix: mustard - 3 tbsp. l. (dilute with water to a paste), warm water - 1 liter, honey - 1 tbsp. spoon. The resulting composition is rubbed into the skin, roots, and distributed to the ends. Remove it after 5-10 minutes. If you do the procedure several times a week, then after a month the curls will become silky, voluminous, shiny, and their growth will increase.
For all hair types
- Recipe No. 1
The basic recipe is quite simple: stir a large spoonful of mustard powder into ½ liter of certified tea or herbal infusion, add 30 ml of honey.
Treat the skin and strands with the product, leave it on for 5-15 minutes and rinse off. The procedure is done every 2 days.
- Recipe No. 2
Mix: mustard - 1 teaspoon, fermented milk product of your choice - 30 ml, one beaten egg, honey - 1 teaspoon. The mixture is thoroughly ground. It is used to treat the skin and hair, while simultaneously performing a head massage. The procedure time is up to 30 minutes. The duration of the course varies from 4 to 8 masks per month. It is worth noting that fermented milk products have a gentle effect on the hair, especially on the structure. Therefore, they are recommended for use on very thin and damaged curls.
- Recipe No. 3
Mix: honey and any base oil - 15 ml each, essential oil of your choice - depending on the length of the strands - from 1 to 5 drops, kefir - 2 tablespoons, mustard powder - 5 grams.
The duration of the procedure after insulation is up to 30 minutes. Remove the active composition using your usual detergent.
This option can be used daily for 7 days, followed by a break for a month. This product is especially recommended for those who constantly dye their hair.
- Recipe No. 4
Mix: mustard powder – 1 large spoon, beaten yolk, strongly brewed tea – 30 ml., 1 tea boat of honey.
Treat the skin and strands with the resulting product and leave it on for a maximum of half an hour. This version of the restorative procedure can be used twice a week.
- Recipe No. 5
Mix: olive oil – 30 ml, liquid tocopherol – 2 ampoules, ½ teaspoon mustard powder, milk – 50 ml, honey – 1 teaspoon.
The composition is heated to a pleasant warmth, applied to the head, and insulated. Wash off after 30 minutes.
Lamb baked with mustard and honey
For this recipe you will need 1 kg of lamb, 4 tbsp. spoons of mustard, 2 tbsp. spoons of honey, 2-3 tbsp. spoons of breadcrumbs, as well as salt and freshly ground black pepper. Mix mustard, honey, salt and pepper, then coat the lamb pieces with the resulting sauce and place them on a baking sheet lined with foil. Sprinkle breadcrumbs over the meat to create a delicious crispy crust when baked. Bake the lamb in the oven for 40-45 minutes at a temperature of 1800. You can bake other types of meat in the same way: beef, veal, pork. The breadcrumb crust prevents the liquid from evaporating, so the dish is consistently juicy.
Salmon in the oven with honey and mustard
This recipe will come to the rescue when you need to quickly prepare something extraordinary, but you are sorely short of time: the entire cooking process from start to finish will take no more than 35-40 minutes. Take 0.4-0.5 kg of fresh salmon fillet or salmon. Prepare a marinade from 20 ml of mustard, 40 ml of liquid honey, 5 ml of freshly squeezed lemon juice and 0.5 teaspoon of salt, cover the fish with it on all sides and leave to marinate for 10-15 minutes. Meanwhile, heat the oven to 1900, cover a baking sheet with foil and grease with vegetable oil. Place several lemon slices, place fish pieces on them and bake for 15-17 minutes.
Honey mustard sauce is a work of culinary creativity that you can create with your own hands. Depending on the type of mustard, the treat will always turn out a little different, new and interesting: spicier, sweeter, a little tart or with a subtle wine flavor. Honey also plays an important role in this recipe. For example, linden and buckwheat varieties have very different flavors, which will certainly be reflected in the finished dishes. Experiment and choose your ideal recipes that will become your signature!
Mustard with honey
Honey adds piquancy and sweetish flavor notes. However, it should be remembered that when heated above 45 °C, honey loses a significant part of its beneficial properties, and when heated above 60 °C, toxic substances begin to appear in it. Of course, the amount of toxins is not so great as to cause serious harm to the body, but it is still better to carefully heat the honey in a water bath or in the microwave. Ingredients:
Preparation:
- Sift the powder and mix with warm water until it becomes liquid sour cream.
- Add salt, lemon juice, oil and heated honey.
- Mix thoroughly, put in a glass jar, wrap in a towel and leave for four days at room temperature. Place in the refrigerator.
