Mustard on cucumber brine

12 servings

540 minutes

Mustard in cucumber brine is an exquisite touch to any dish of German cuisine. This recipe has roots in the traditions of Berlin's gastronomic experiments, where sharp and rich flavors harmoniously combine. It is made from dry mustard powder diluted with aromatic cucumber brine, giving it a piquant sourness. Honey softens the spiciness, while vegetable oil creates a velvety consistency. After resting in warmth, the mustard acquires a rich, deep flavor that perfectly complements meat appetizers, smoked foods, and even fresh bread. It can be used as a standalone sauce or as a base for complex marinades. This is not just a seasoning – it's an art of gastronomy that gives food character and expressiveness.

Energy value per serving

• Calories: 27.9
• Proteins: 0.7g
• Fats: 1.5g
• Carbohydrates: 3g

Ingredients

• Mustard: 0.5 glass
• Honey: 0.5 tsp
• Vegetable oil: 1 tsp

Cooking steps

1. In a jar or bowl, add dry mustard and dilute it with cucumber (cabbage, tomato) brine to the desired consistency. Add honey.

   Required ingredients:

   • Mustard: 0.5 glass
   • Honey: 0.5 teaspoon

2. Close the jar (if prepared in a bowl, transfer to a jar and seal tightly with a lid). Place in a warm place for 8-9 hours.

3. After 8-9 hours, open the jar; if excess liquid has formed, drain it and add vegetable oil, then place it in the refrigerator.

   Required ingredients:

   • Vegetable oil: 1 teaspoon