Dandelion

The easiest way to make a honey mustard seasoned spice is to mix mustard with honey. But the result is wet and sticky, and this is a problem if you want to use it as a spicy mixture of food without adding moisture. It is useful for dry snack dishes, such as popcorn, chips, pretzels and nuts, but versatile like a dry ruby ​​or flavoring garnish with honey-mustard powder, or unusual honey-mustard chicken wings, slightly coated with dust. It would be great for a fresh french fries, a biscuit dough, or by finishing buttery corn in the cat.

Buying ingredients requires some online orders to produce dry honey powder, as most shops are difficult to find the ingredients, but once we have cleaned this little inconvenience, the options are endless if all kinds of food have honey honey taste.

Here is the situation – Muska mustard powder is not as simple as mixing granulated honey and dry mustard powder. I tried this and it's terrible. The dry mustard is hot and sharp, and the honey powder is hardly offset. But the just as problematic is that these two components, when combined alone, lack taste. It is not as taste as Honey-Mustard, despite literally honey and mustard.

To figure out what pushes the homemade dust in the right direction, I did what every lazy person: I looked at the list of ingredients in the bag of a Snyder Honey-Mustard pretzels, which is the most iconic from honey Mustard Snack dishes. This revealed some flavoring traces: onion powder, citric acid, vinegar powder, whey and much more.

This was enough information to be on the right track. My own mixture does not contain every last ingredient used by Snyder, but reflects critical elements. Here is what I call and why:

• Granulated honey or honey powder: This honey is crystal form, similar to sugar. Try to find a product that is primarily honey, although most products contain sugar. The taste is not as strong as pure liquid honey, so you need to use a muscular portion relative to the other ingredients to get enough honey taste in the mixture. Honey powder is usually finer, while granulated honey is slightly larger, although both work.
• Dry mustard: A much more common ingredient that can be in the chamber. Beware – it can be quite spicy and sharp and lack the complexity of wet mustard, as these have ingredients such as vinegar, spices and other aromas. This is repaired with the other components of the mixture.
• Writing Powder: Despite the fact that the mustard usually does not contain dairy products, the writer's dust plays an important role here, adding a creamy base that evokes the unusual properties of the honey-mustard paste, even though there is no moisture. It also serves a useful function in cutting some of the dry mustard. The Snyder is used in the scrub, not the writer, but I love the writing powder for fine milk walls added here; The result is a more complex acidity than citric acid itself, which is useful because I do not call vinegar (this at the next ballpoint).
• Citric acid: If you look at the Snyder component list, you will see that they are all using vinegar and citric acid (even in powdered form). I only call citric acid here because it feels a little ridiculous to ask home chefs to fill their chamber, but one but two Crystallized acids and I think the citric acid is more versatile. This is a cool ingredient that is otherwise worth getting – you can use it to add quite neutral acid to all kinds of food without diluting them with liquid. And while the flavor of citric acid differs from acetic acid, which contributes to the fragrance and taste of the vinegar, it is more than close enough in this powdered, purified citric acid, there is no citrus or lemon remarks they can expect (they really come from the oils of the fruit and not from citric acid).
• Onion powder: This Flavoring, which gives you a full taste; It is useful here because mustard often contain flavors such as onion or garlic powder, so this dry mixture has been pushed closer to the real “mustard” taste than the dry mustard itself.
• Curcuma: This is optional as it is primarily used to enhance the yellow color of the mixture. This does not mean that turmeric does not even increase its taste – it happens, but it is less of its taste and more about the improved mustard yellow. It does not appear in the pictures here; Add if you have it or miss it.

After mixing these ingredients, the dry honey-mustard spice mixture is ready for use. Make as much or as little as you want, feel free to change the proportions to your liking, and don't worry too much about the shelf life: everything is very shelf-stable, and the worst thing that can happen over time is whether the ingredients come from the humidity or flavors.

Cooking method
(Keep on the screen awake)