Bavarian mustard with honey

Category: Sauces
Kitchen: german
Bavarian mustard with honey

Ingredients

Mustard powder 30 g
Honey 2 tsp
Cane brown sugar (or 3 teaspoons honey) 1 tbsp. l.
Salt 1 tsp
Ground dried paprika 1 tsp
Hot water 80 ml.
Apple vinegar 20 ml.

Cooking method

  • Mix all dry ingredients.
  • Add honey, water, apple cider vinegar, mix well.
  • Bavarian mustard with honey Bavarian mustard with honey
  • Bavarian mustard with honey
  • Ready in 2 hours.
  • Store closed in a glass container in a cool place. [/ B]
  • To prevent the mustard from being too hot, fill it with ROOM TEMPERATURE WATER instead of boiling water. The readiness of the mustard is the same - after an hour 2.
  • The mustard is spicy, fragrant, slightly sweet, which is typical of German sauces and mustard served with meat dishes, fish, and flour products ..
  • Guten Appetit!


Tashenka
AnaMost, thanks for the recipe! There are times when mustard is urgently needed, pour boiling water over the powder and have no time to wait. In such a situation, your recipe will be a lifesaver: while the meat is in the oven, the mustard will be ready!
Tumanchik
And I thank for the recipe. I think fish greased with such mustard and baked under the grill will be delicious!
AnaMost
Eat and keep warm!

By the way, I have it for five days already, it has been infused - it just became even tastier! .. The Japanese "wasabi" is resting, honestly!

It's just that I really love spicy food, but here in Primorye they sell wasabi everywhere, and Chinese sauces with preservatives, you read it - and there is a reluctance ...
Albina
Once I cooked mustard myself, I didn't like it. Will be neededAnaMost, Yours to do. Maybe they will appreciate It myself, I rarely use mustard.
Irgata
it turns out that I often, trans-Ural aunt, do exactly bavarian mustard
Olga VB
Great, we'll also try this mustard!
AnaMost,
Rada-dms
AnaMost, good mustard! On the eve of the cold season, a particularly desirable product!
As our Dusseldorf dobom (also delicious, but they did not notice it, something even insulting for her, for the mustard) I will do yours !!
AnaMost
I will have to try Düselskaya

Rada-dms
And I already made yours :)! Thank you! the ingredients are yours, the rest is by eye to the taste of the son, and shared with him! There was no time to weigh! So thanks for the recipe! Violent !!! honey balances the pungency well, delicious! but now they require jellied meat! as they say, the road to hell is paved with good intentions
Now you need to buy powder ... for the following options.

Bavarian mustard with honey
nakapustina
Well, the biting mustard turned out, also fast! Thanks for the recipe!
AnaMost
By the way, I noticed here that if you DO NOT pour boiling water over it, with water at room temperature, it turns out tender, NOT "biting", tears do not flow in a stream !!! ...

And when ready, it's just as fast!
Natalek
What can replace apple cider vinegar?
AnaMost
Lemon juice
mamarusia
AnaMost, thanks for the recipe. I also love spicy mustard. Maybe try my way? I just mix dry mustard powder with pickle from sauerkraut. I don't add anything else. The cabbage is ready in 10 minutes. It turns out so pretty ...
AnaMost
As soon as the brine appears (I haven't salted the cabbage yet), I'll try ..
In general, on the contrary, I do not like too sharp - so I added that it is necessary to fill in water at room temperature so that it is not sharp!
Out of habit, I wrote that it was necessary to pour hot water, and then I remembered that the original recipe did not say anything about boiling water - just water, look and really! (And now I can’t edit it anymore) .. I tried pouring cool water - just as tasty, but tender, not spicy! .. Now I will do so - without boiling water!
alex30169
Quote: mamarusya
The cabbage is ready in 10 minutes. It turns out so pretty ...
Cabbage?)))
mamarusia
Oh, mustard, of course!
Gaby
I prepared mustard according to this recipe, I thought that it would be sweet and soft with honey, But it was not there. Now I carefully re-read the author's comments and realized that I had not read the recipe very carefully. I was in a hurry in the evening and cooked mustard according to two recipes in brine and this one, at the same time I put both jars on the radiator. In the morning I put them in the refrigerator. I tried it every other day. On brine, it turned out to be classic, but this one, such, I breathed it in a day later - it seems to me the aroma went right through my head, right into the brain. The medicinal product, however, turned out, but very tasty, for those who like spicy things. Spread thinly on bread and with delicious bacon.
Yutan
Thanks for the recipe! I'll try to cook it. I usually cook my vigorous one. Now I will cook this one too.
M @ rtochka
The most popular mustard I have. All ingredients are always in stock. Taste and spicy.
Thank you!!

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