Dusseldorf mustard Duesseldorfer Senf (scharf)

Category: Sauces
Dusseldorf mustard Duesseldorfer Senf (scharf)

Ingredients

Dry mustard 250 g
Table salt 7 g
Wine vinegar 25 g
White grape wine 50 g
Cinnamon 1 g
Sugar 75 g
Water How much will it take

Cooking method

  • Düsseldorf is the capital of the federal state of North Rhine-Westphalia. It was in this city that we first tasted a local specialty - Dusseldof mustard. The mustard is so good that it deserves such an honor as the existence of a separate museum dedicated to this product!
  • This museum is located in one of the mustard specialty shops located at Bergerstr 29.
  • The Mustard Museum is the only one of its kind, and this is where the original Düsseldorf mustard Löwensenf is presented.
  • Levenzenf is prepared with the addition of various types of beer, chili or exotic fruits, honey, etc.
  • I have made almost a basic mustard recipe. I put off half to make another version, which I will show later if we like.
  • Preparation
  • We measure and sift the mustard powder into a bowl. Fill with boiling water in an amount sufficient for complete moisture, and mix thoroughly until smooth without lumps.
  • Dusseldorf mustard Duesseldorfer Senf (scharf)
  • Dusseldorf mustard Duesseldorfer Senf (scharf)
  • Dusseldorf mustard Duesseldorfer Senf (scharf)
  • Then again pour boiling water in an amount sufficient to cover the entire mass from above with a layer of 1 cm.If the mixture initially turned out to be very thick, then you can still mix water into it and top up on top. Then close the bowl or jar tightly and put it in a warm place for 15 hours. (I wrapped it in a blanket)
  • Dusseldorf mustard Duesseldorfer Senf (scharf)
  • After fifteen hours, we take out the mustard and, without kneading, drain the top layer of water. We get just such a thick mixture.
  • Dusseldorf mustard Duesseldorfer Senf (scharf)
  • Then in a bowl we mix wine, vinegar, salt, sugar and cinnamon, warm until warm and mix well in mustard. We try for salt and sugar.
  • Dusseldorf mustard Duesseldorfer Senf (scharf)
  • Dusseldorf mustard Duesseldorfer Senf (scharf)
  • Leave to mature for a couple of hours at room temperature and put in the refrigerator.
  • The mustard turned out to be simply excellent, spicy and tasty.
  • Dusseldorf mustard Duesseldorfer Senf (scharf)

Note

I prepared half the dose - it turned out exactly two 250 ml jars.
Bon appetite that homemade mustard arouses so well!

Olga VB
Olenka, thanks for the mustard!
And then I always do the same one, it didn't even occur to me that you can diversify it even at the stage of preparation, and not then add something to the finished one.
Rada-dms
Olga VBWell, self-promotion sometimes helps good girls to diversify their table. I have two more, I just need to arrange them, also tasty and original. I began to eat mustard for something, what is it for?
To your health! My Misha really liked it!
Olga VB
Quote: Rada-dms
I began to eat mustard for something, what is it for?
To the ham!
Florichka
And I also read on the internet that all cholesterol, bacon, ham, sausage must certainly be eaten with mustard, so there will be less harm. Otherwise we were completely intimidated.
AnaMost
Eh, I don’t drink any alcohol at all ... I’ll replace the wine with apple cider vinegar ..
Tomorrow I will make .. my mustard today "squeezed" (:
Rada-dms
Quote: AnaSamaya

Eh, I don't drink any alcohol at all ... I'll replace the wine with apple cider vinegar ..
Tomorrow I will make .. my mustard today "squeezed" (:
Right! It will be even tastier and more aromatic! :)
Rada-dms
Quote: Olga VB

To the ham!



And what about the ham?
Irgata
Wow!!! after all, I'm somewhere deep in the kitchen Frau-choten - already a German recipe - well, mine, well, almost mine - so much is close and familiar - I have been making mustard for a long time with honey, homemade apple juice, vinegar, cinnamon, ginger ... Olya - thanks for the recipe with wine !!! interesting ...
vedmacck
I've done that before. In the sense of draining the water from above. And then I came to the conclusion that it was not hot enough for me.But I did not know about warming up the mass. Does it soften, or does it make the mustard sharper?
Boom to experiment.
The recipe is interesting. Well, I never would have guessed to add wine to life
Elena_Kamch
Olga, I got to your mustard! Very interesting! I'll try to do it. I take it to bookmarks.
And if you pour red wine instead of white?
Rada-dms
Elena_Kamch, Helen, I don't even know what to say, apple cider vinegar or white wine vinegar will definitely work, if you make up your mind, then write how it will turn out in your opinion.
Elena_Kamch
Quote: Rada-dms
write how it works out in your opinion
Rada-dms, Olga, prepared! Rate it: got up on MONDAY! early and finished the mustard! And then she went to work!
Added red wine
Dusseldorf mustard Duesseldorfer Senf (scharf)
Appreciated for lunch. The taste is interesting, the wine is not felt It turned out sooo vigorous, to tears and coughs But I love this
Thanks for the recipe!
Rada-dms
Elena_Kamch, Lenusya, thanks for the report !! The brutal severity will pass in a couple of days!
And what did I remember thanks to you !!! I went into one of the refrigerators and found Italian mustard with balsamic cream, she has such a sour-spicy taste, so it turns out that red in mustard has a right to life !!!
Bridge
Quote: Rada-dms
I went to one of the refrigerators
I'm embarrassed to ask: oops: do you have them lope?
Rada-dms
Why are they ashamed! THREE!!
One in the kitchen, the second in the pantry, the third earned (instead of money), at the dacha completely killed, so for now she is standing in a room where no one lives. And after all, everyone scored in two weeks, since they returned from the dacha!
Elena_Kamch
Quote: Rada-dms
THREE!!
Rada-dms, Ol, well, you ... happy !!! Refrigerator drain! I have nothing in my only one Ehe-hee ...
Trishka
Rada-dms, Ol, as I successfully sent guests, I love mustard very much, thanks for the recipe, I will definitely try to cook your version !!!
Elena_Kamch
Rada-dms, Olya, well, I started a new party. This time on a white brute Today we will taste
Rada-dms
Quote: Elena_Kamch

Rada-dms, Olya, well, I started a new party. This time on a white brute Today we will taste
I wonder if the difference in taste will be felt?
Elena_Kamch
Olya, I didn't notice anything
The mustard turns out to be so tear-blowing and breath-taking that I don't even feel anything else.
Rada-dms
Quote: Elena_Kamch
Mustard turns out to be so tear-blowing and breath-taking

Well, wait, soften a little, but in general this is our size! We love such that oh-oh-oh - sneeze! Wow! I do something like this when I try it for the first time!
But it is not difficult to buy sweet and tender in the store.
Elena_Kamch
Quote: Rada-dms
We love such that oh-oh-oh - sneeze!
So I love this one! Mustard should be Oooooo!
Silyavka
Rada-dms, Olga, thank you for the mustard, it turned out to tear out your eyes, we love this.
Rada-dms
Silyavka, very, very glad that I got a mustard! Now is the best time to do this - just “pluck out your eyes”, but if we sneeze and cry while eating it, then it’s definitely not from viruses, flu and other nasty things in February!

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