The most popular Russian seasoning, it turns out, is also European countries loved and respected. Here are just the sauces there, prepared on the basis mustard seeds or powder, they are not particularly sharp. However, the more “vigorous” the mustard, the more benefit from use. True, this does not mean that you need to eat it with spoons. One pea of natural antiseptic per day is enough and you won’t be afraid of a cold. You can prepare “good” mustard yourself. This is exactly what we will do now.
Homemade mustard in brine - recipe.
Simple ingredients:
- homemade cucumber pickle – 125 ml;
Mustard powder – 1 package;
Sugar – 1.5 tbsp. spoons;
Vegetable oil (unflavored) – 1-2 tbsp. spoons.
Recipe with photos step by step:
Pour the brine into a small container (preferably glass). We will use a homemade cucumber version, containing salt, vinegar and big amount aromatic spices and herbs.
We begin to pour mustard powder in small portions into a bowl with brine. At the same time, do not forget to mix everything thoroughly. The mixture should be moderately thick and homogeneous.
It is most convenient to use a hand whisk or fork so that the lumps of dry mustard break up faster.
Next we add a portion of sugar, and there is a small nuance here. If your homemade pickle slightly sweetens, then reduce the amount of sugar when adding to mustard by half.
We finish preparing the seasoning with vegetable oil, not forgetting to also stir the mixture.
Place the resulting mustard in a glass jar with a lid and let it steep for several hours in a warm place. We will try it very carefully, because the resulting mustard will be cucumber pickle Its spiciness burns no less than a chili pepper.
It's also worth a try
Prepare homemade mustard very simple, for this you need to take ready powder, or mustard seeds, add water to the desired consistency and let it brew for 6-8 hours. But why cook? plain mustard, if you can diversify the sauce interesting tastes, for example, using cucumber pickle.
Actually for this recipe you can take brine from any pickles: tomatoes, cabbage, assorted vegetables, in a word, whatever your heart desires. At the output we get original sauce for those who like it spicy. So we’ll tell you how to make it in brine below.
How to cook mustard in brine?
Let's start with simple recipe, which does not require any other ingredients other than the mustard powder itself, sugar, oil and brine.
Ingredients:
- dry mustard - 1/2 cup;
- sugar - to taste;
- vegetable or olive oil - 2 tbsp. spoons;
- cucumber pickle.
Preparation
Pour dry mustard and sugar into a jar, fill everything with brine, bringing the mustard to the required consistency (keep in mind that after steeping the mustard will thicken at least a little). Mix the contents of the jar thoroughly, screw on the lid and put everything in a warm place to steep for 6-8 hours. After the time has passed, add oil to the mustard and mix everything again.
Ready mustard is spicy. Such a strong sauce - great addition to lard or meat.
Brine mustard recipe
If before we looked at a simple recipe for making mustard with cucumber brine, then next we will focus on creating unusual ones with herbs and other ingredients that add piquancy to the finished dish.
Ingredients:
- yellow mustard seeds - 3 tbsp. spoons;
- brown mustard seeds - 1 tbsp. spoon;
- fresh thyme - 3 teaspoons;
- fresh rosemary - 2 teaspoons;
- vinegar - 1 tbsp. spoon;
- cucumber pickle - 1/3 cup;
- sugar - 1 teaspoon;
- salt - 3/4 teaspoon.
Preparation
Mix together mustard seeds, thyme, rosemary, brine and vinegar. Cover the mixture with film and leave for 2-3 days. After the time has passed, put the mustard seeds in a blender along with sugar and salt, and beat until the mixture becomes slightly more homogeneous.
Homemade mustard with cucumber brine
Ingredients:
- mustard seeds - 6 tbsp. spoon;
- cognac - 3 tbsp. spoons;
- sugar - 1/4 cup;
- salt -1 teaspoon;
- vinegar - 1 tbsp. spoon;
- cucumber pickle - 2/3 tbsp.
Preparation
This recipe does not differ in its cooking technology from the previous one: mix the grains with sugar, pour in brine, vinegar, add a little salt, cover and leave for 3 days. After the time has passed, grind the mustard using a blender or coffee grinder to the required consistency.
Mustard recipe with cucumber brine
Ingredients:
- dry mustard - 1/4 cup;
- light beer - 1/4 cup;
- brine - 1/4 cup;
- turmeric - 1 teaspoon;
- egg - 1 pc.;
- salt - 1 1/4 teaspoons;
- starch - 1 teaspoon;
- lemon juice- 1/2 teaspoon;
- sugar - 1/2 teaspoon.
Preparation
Mix beer and brine and pour mustard and turmeric into it. Leave the mixture in the refrigerator overnight, remembering to cover with cling film.
Cooking water bath: pour 3 cm of water into a saucepan and put it on fire. Beat the egg into the mustard mixture and mix everything thoroughly. Following the egg, we also add salt, starch and sugar, and beat everything again. Place the container with mustard sauce in a water bath and, stirring constantly, cook until thickened for about 4-6 minutes.
Ready-made mustard is perfect for sandwiches, sandwiches, or hot dogs. It has a soft and sweet taste with notes of beer and brine. Such unusual sauce Can be stored in a jar with a sealed lid for about 2 weeks.
Store-bought mustard cannot compete with homemade mustard, especially if prepared mustard in brine. This sauce turns out aromatic and vigorous. Gourmets will definitely not resist it. The cooking process itself will not take you much time, but the sauce must be thoroughly infused, so you won’t be able to try your creation right away.
Mustard sauce is a universal seasoning mainly for meat dishes.. It matches perfectly with fatty meat, jellied meat (simply salted with garlic, hot or cold smoked). It is also often served with it, although the combination is not for everyone. It is ideal in sandwiches with salted herring, and simply as a component of a dressing for sliced herring.
This sauce is also good with: borscht, pea soup and cabbage soup. Some people add mustard directly to their plate, others spread it on bread. An ideal combination of mustard with gray varieties of bread, including Borodinsky.
Traditionally, homemade mustard is infused tomato brine, but this is not the truth in the first instance, you can cook it with cucumber. The taste of tomato marinade is ideal for homemade mustard. It already has everything necessary ingredients, sugar, salt and spices. If the brine is sweet and aromatic, then the sauce will be sweetish. Any flaw in the taste of the brine can be corrected by additionally adding salt, pepper, vinegar or spices, or, conversely, adding water.
How to do
Always taste the marinade when opening a jar of pickles. If you like it, then you can make mustard on it.
The only condition is that the brine must be fresh, without mold or signs of fermentation.
Mustard on this will not taste good.
Take the container in which you will cook.
It is more convenient if this is the container in which the mustard sauce will subsequently be stored.
Pour dry mustard powder to the jar.
Add marinade to the jar and mix well. The consistency should be like sour cream.
Note the time, after 6-7 hours you can try the sauce. Before that, put it in a warm, dark place. This way it will brew better.
Stir the finished sauce and add a little to it. If the taste is not to your liking, you can add salt and stir. The salt will dissolve in the finished sauce.
Ingredients
- Dry powder for making mustard – 6 tbsp. l;
- Brine (cucumber or tomato) – 1 cup;
- Unscented sunflower oil – 1 tbsp. l.
Delicious, spicy and aromatic mustard in brine - it's wonderful, spicy sauce to a variety of meat dishes, from regular sandwich with sausage n breakfast, until good, rich jellied meat on festive table. But store-bought mustard in jars or plastic tubes rarely pleases with its pungency or aroma.
In order to truly get delicious seasoning, it is better to cook it yourself at home, especially since it is very easy. Fortunately, it is not at all difficult to purchase mustard powder in the store. It is more difficult to decide on a recipe, since there are a great many of them. And here a lot depends on what qualities of the sauce are most important for the housewife. To make it truly spicy, the most suitable recipe is to make mustard from powder in brine. Although there are also options for hot or cold water, apple juice. But these are all softer options.
Mustard in brine from pickled cucumbers or tomatoes
How to brew mustard from powder in brine? The easiest way to do this is to use brine from tomatoes or cucumbers, since both already contain all the necessary spices, as well as sugar, salt and vinegar. Especially good for cooking hot seasoning Pickles from pickled products are suitable; they are steeper and more tart. Pickles from store-bought vegetables are also suitable.
Homemade mustard made from powder with cucumber brine is not much different from the product made with tomato brine. Everyone decides for themselves which one to choose for their recipe. Your own preferences can become a guideline. Tomato brine, as a rule, has a milder, sweetish taste. Of course, this is reflected in the taste. ready seasoning. And also simply having a specific option at hand.
The most important thing is that the seasoning is more than easy to prepare. The process of preparing mustard in brine from pickled tomatoes or cucumbers will require literally a few minutes of time from the housewife, this, of course, not counting the ripening time. The actual troubles with the ingredients will take exactly that long.
First you need to prepare a container in which the sauce will be stirred and in which it will then be stored. However, it may be the same dish - a small glass jar. True, stirring the mixture in it may not be very convenient, but this must be done very carefully. So a small deep bowl is more suitable for this.
It is important that the mustard powder is fresh, otherwise necessary acuity will be impossible. The quality of the brine also matters: cloudy, sour liquids in in this case won't fit.
The exact proportions of the ingredients will have to be determined in practice, since each has its own optimal thickness of the final product. To begin with, you can take about two-thirds of the powder in the container in which you will store it. ready sauce.
Then the brine is gradually poured into the powder and mixed thoroughly so that no lumps remain. How well the ingredients are mixed will determine how tasty the brine mustard will be. 
Using the temperature of the brine, you can regulate the taste and spiciness of the future sauce. Hot pickle will make it softer, and cold will make it sharper, even more vigorous.
According to the recipe, homemade mustard made from powder in brine should have a consistency approximately like medium-fat sour cream. You can adjust the thickness by adding more brine or mustard powder. You shouldn’t make the seasoning too thick, it will dry out much faster, but the mustard, of course, shouldn’t spread on its own.
Now you need to transfer the sauce into a jar and close the lid tightly and let it brew. It should infuse in a warm, dark place. You can put it on the battery if it happens in winter, or just in a cabinet if it’s in summer. Another option is a warm, not completely cooled oven.
Mustard should infuse for 8-9 hours. After this you need to open the jar. If excess liquid appears above the mustard, it must be drained. After this, mix again and put it in the refrigerator.
It may taste slightly bitter immediately after cooking. This flavor can persist for a day after preparation. This is fine.
If even after a day the mustard remains bitter, and not just spicy, this may mean that you got a poor quality powder.
If mustard seeds are collected in the rain, the seeds may rot slightly. If you then dry and grind them, the powder will look and smell like regular powder, but the finished sauce will be bitter. Of course, eating such a seasoning is no longer worth it. And it's not tasty. Proper mustard powder should be yellow.
As you can see, the recipe for making mustard in tomato brine is really simple, although it has its own nuances. Most likely, you will be able to do it the first time. And within a day the housewife will be able to please her family with a delicious seasoning.
Recipe for mustard with cabbage brine
Mustard recipe cabbage brine a little more complicated as new ingredients are added. But in general the process looks about the same. For one glass of mustard powder you will need:
- spoon of sugar;
- spoon of vegetable oil;
- a teaspoon of salt;
- half a teaspoon of vinegar;
- spices to taste.
The amount of brine is also individual, as in the previous case. How to make mustard using cabbage brine? Simple enough.
Mustard powder is poured into a cup, into which the brine is gradually poured and mixed thoroughly. It is important to rub out any dry lumps that have formed.
Now add all the remaining ingredients to the resulting mixture: sugar, salt, spices, vinegar and oil. Next, you need to mix the mixture very thoroughly, and, just like in the previous case, transfer the mixture into a jar, close it and leave to infuse.
Little tricks
Despite the fact that the recipe for mustard at home using brine is extremely simple to make and does not require any special ingredients, its preparation does have its own little tricks. And you need to know them too. To get the perfect result, exactly the way you want.
The temperature of the brine and the bitter taste were discussed above, but that’s not all.
If you have chosen a brine that is not strong enough for mustard in pickled cucumber brine, then it makes sense to add sugar and vinegar to it in the same proportions as in the recipe for mustard in cabbage brine. That is, it is necessary to taste the raw materials before cooking. However, if the cucumbers were pickled with their own hands, then the hostess already knows everything herself.
Sugar in any of the seasoning recipes can be replaced with honey if desired. This will give the mustard more rich taste and an interesting aroma. In addition, the seasoning in this case will not be so spicy. The original brine mustard is very hot. Even if you just smell it, it knocks a tear out of your eye. And honey mustard will help you cope with colds faster due to the powerful combination of anti-inflammatory ingredients.
You can soften the taste of mustard by adding vegetable oil. By the way, if you remove it from the recipe for cabbage brine, the result will be sharper.
Oil can be added to mustard not only during cooking, but also after it has infused and ripened. It is only important to mix the sauce properly once again.
It is better to prepare homemade mustard in small portions. Even if the family eats it quite a lot and often. It’s better to make a new batch, fresh and aromatic, than to watch the already prepared one dry out.
If you want to somehow diversify the taste of your favorite sauce, you can add various spices to it during cooking:
- cinnamon;
- nutmeg;
- cloves;
- cardamom.
Other options are also possible. Here a lot depends on the imagination of the hostess and her preferences. And the world of spices is very, very diverse.
Homemade mustard made from powder in cucumber brine is far from the only option. You can even use brine from assorted vegetables, which contained not only cucumbers and tomatoes, but also zucchini or squash, bell pepper. It can also give the finished product an interesting, new flavor.
A good seasoning for powdered mustard would be whole mustard seeds. In this case, the finished sauce will be even more aromatic and fragrant. This mustard can not only be served with meat, but also used as a base for complex salad sauces. For them, it is the aroma, and not the spiciness of mustard, that is especially important. If the seasoning is prepared specifically for such a salad, it is better to make it softer.
If it was not possible to calculate correctly required amount sauce, and the mustard has begun to dry out, you can add a little vegetable oil to it and mix thoroughly. But it won’t work to constantly renew the mustard; sooner or later it will dry out anyway. Moreover, in this case, its severity will gradually decrease.
Even the most ordinary mustard leaves room for creativity and imagination for a good housewife. After experimenting a little, everyone will find the right taste for themselves. Or provide yourself with a variety of your favorite sauces. However, not everyone likes experiments. To many it is most precious familiar taste favorite sauce.
Delicious, spicy sauce, so beloved by Russian people, is really easy to prepare at home. This means that there is no point in buying mustard in stores, where it is expensive and taste qualities is not ideal.
It's much easier to make the seasoning at home. And exactly the kind that a particular family likes. And if necessary, even with different tastes and different severity for different family members. The main thing is to get the quantity right.
This spice takes pride of place on the tables of many cuisines around the world. Housewives were convinced of its versatility, using it for salad dressings, serving it on the table with all types of meat and first courses. In addition, this product improves digestion by stimulating the production of gastric juice and replenishes the body's resources with vitamins and amino acids.
How to make mustard
Making sauce from mustard seeds is not difficult. We live in an era of close connection between the food and chemical industries; not a single product on the display of modern supermarkets is without chemicals, preservatives, flavoring additives and other components harmful to our health. For those who care about useful and proper diet your family will love the recipe for mustard powder at home. Beauties who make masks with this product should also read these recipes, learning how to cook and how to brew the powder.
Recipe
The recipe and ingredients may vary depending on taste preferences and the dishes to which the spice will be served - the proportions and combination of components in home recipe between themselves. Fried or baked meat, lard, boiled pork is often served with spicy Russian, which is characterized by a pronounced taste, recipe homemade sauce American-style will appeal to lovers of sausages and frankfurters for its softness, and the recipe for mustard made from unground grains is suitable for all types of fish and seafood and will be an excellent salad dressing.
With cucumber brine
- Number of servings: 15 servings.
- Calorie content of the dish: 6 kcal.
- Purpose: as a dressing or seasoning.
- Cuisine: Russian.
The spicy dressing prepared according to this recipe turns out to be spicy and is perfect for barbecue, grilled steak, baked pork chop, boiled pork, fatty types meat. The spiciness irritates the walls of the stomach and will help to produce digestive enzymes more intensively, thereby facilitating the process of processing foods that are difficult for the intestines - fried or fatty. Read on to learn how to make mustard in brine correctly.
Ingredients:
- pickled cucumber liquid – 250 g;
- mustard powder – 5 tbsp. l.;
- vinegar - 1 tbsp. l.;
- sugar – 0.5 tsp;
- Sunflower oil – 1 tablespoon (tablespoon).
Cooking method:
- Strain the brine, add vinegar and granulated sugar.
- Mix the powder with this mixture until you obtain the consistency of sour cream.
- Add oil and stir.
- Insist in glassware, on the refrigerator shelf for about three hours.
With honey
- Cooking time: 20 minutes.
- Number of servings: 12 servings.
- Calorie content of the dish: 10 kcal.
- Purpose: as a dressing or sauce.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Well suited for children of any age, the taste is gentle, soft and sweetish, and does not cut the receptors with its vigorous pungency. Can be used in sandwiches, added to marinades, especially tasty with chicken wings Grilled. This mixture can be used to season salads with meat, fish, and eggs. Grilled vegetable lovers will also like it. How to prepare mustard with honey at home is described below.
Ingredients:
- ground mustard seeds - 2 tablespoons;
- any brine – 1 glass;
- honey – 1 spoon;
- wine or Apple vinegar- tea spoon;
- sugar, salt - a teaspoon;
- vegetable oil - a tablespoon.
Cooking method:
- Mix brine with mustard powder.
- Beat honey with vinegar until dissolved, add sugar and salt, stir until the crystals dissolve.
- Mix the two resulting masses together, stir until smooth and pour into a jar, close with a lid.
- Place the sauce in a warm place for 12-13 hours.
Acute
- Number of servings: 10 servings.
- Calorie content of the dish: 7 kcal.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Russian cooking recipes have long been famous for their pungency and spiciness. How to cook spicy mustard from powder, the recipe will tell you below. At first glance, this method of production will seem classic, but what makes it special are spices that give it an unusual flavor. Serving this spice on the table will dilute both holiday and everyday dishes, giving them a touch of aristocratic piquancy.
Ingredients:
- mustard seed powder – 90 g;
- water and vinegar - 100 g each;
- sugar and salt - 1 tsp each;
- vegetable oil– 2 tbsp. spoons;
- Bay leaf, cinnamon and cloves.
Cooking method:
- Add spices to boiling water, leave to boil for 4 minutes, then strain.
- Pour mustard powder with this marinade, add vinegar and oil, stir until the mass is homogeneous.
- Leave in the refrigerator at 3-5 degrees for one night.
In cabbage brine
- Cooking time: quick recipe, 15 minutes.
- Number of servings: 11 servings.
- Calorie content of the dish: 8 kcal.
- Purpose: as a seasoning for meat and fish.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The aromatic brine adds spice and pungency to dry mustard powder; moreover, this ingredient can be found in the everyday life of any housewife. This spice will delight you when serving soups, cold cuts, will emphasize the taste of baked poultry or meat, make it more spicy sausages, sausage or bacon, diversifies a breakfast consisting of scrambled eggs. How to make mustard with cabbage brine at home is described below.
Ingredients:
- cabbage brine – 100 g;
- dry mustard powder – 100 g;
- vinegar and vegetable oil - 1 teaspoon each;
- paprika, pepper, salt to taste.
Cooking method:
- Gradually pour the brine into the powder, stir until the lumps dissolve.
- Add oil, vinegar and spices, stir until a thick creamy mass is obtained.
- Place in a cool place overnight and eat after steeping.
On the water
- Cooking time: 10 minutes.
- Number of servings: 10 servings.
- Calorie content of the dish: 6 kcal.
- Purpose: as a seasoning for meat and fish.
- Cuisine: Russian.
- Difficulty of preparation: easy.
This cooking method will appeal to the lazy or those who want to save their time. To make mustard with water, you will need the most minimum set products, and the cooking itself will be absolutely uncomplicated and understandable even for beginners. Due to the absence of unnecessary spices and components, you can prepare delicious sauce for household members, and a mask from it for yourself, improving the blood circulation of your skin or hair.
Ingredients:
- mustard powder – 60 g;
- water – 100 g;
- salt, sugar - 0.5 tsp each;
- vegetable oil – 10 g.
Cooking method:
- Mix the powder with water.
- Add sugar and salt to the liquid mixture.
- Let sit in a cool place for several hours, drain excess water.
- Add oil (preferably olive) and stir.
Sweet
- Cooking time: 15 minutes.
- Number of servings: 12 servings.
- Calorie content of the dish: 7 kcal.
- Purpose: as a seasoning for sausages.
- Cuisine: German.
- Difficulty of preparation: easy.
Bavarian sweetish mustard sauce has also gained popularity in the CIS countries. The recipe for making it was invented completely by accident: one day a German added sugar instead of salt in the usual cooking order - and he liked the way it turned out. Sweet mustard at home can be made with white or regular powder, they can also be combined in different proportions; read on to learn how to prepare this delicacy.
Ingredients:
- ground grains mustard (white and ordinary) - 50 g each;
- sugar – 80 g;
- salt – 0.5 tsp;
- water – 150 g;
- vinegar – 1 tsp;
- pepper, bay leaf, cloves, cinnamon.
Cooking method:
- Mix water with sugar, add spices and put on fire until it boils.
- The powder is mixed with salt.
- Steam the ground grains and salt with boiled, strained water and add vinegar.
- Leave for 3 days at a cool temperature.
Dijon
- Cooking time: 15 minutes.
- Number of servings: 15 servings.
- Calorie content of the dish: 8 kcal.
- Purpose: as a dressing for fish and salads.
- Cuisine: French.
- Difficulty of preparation: easy.
A delicious sauce that is suitable as a dressing for seafood, eggs or light vegetable salads. It can be used as a marinade for fish, baked fish dishes, filling them with this mixture. The components of such a sauce will add a festive and aristocratic feel to everything on your table and will delight avid gourmets and connoisseurs haute cuisine. How to make Dijon mustard and how to brew the grains is described below.
Ingredients:
- white, dark mustard seeds – 60 g each;
- mustard powder – 30 g;
- dry white wine – 300 g;
- onion – 2 heads;
- honey – 1 spoon;
- salt – 0.5 tsp;
- garlic – 20 g.
Cooking method:
- How to cook? Boil wine with chopped onion, garlic, cool until room temperature, strain through a sieve.
- Mix wine with honey, salt, add powder.
- Pour mustard seeds into the resulting mixture, put on fire, and cook until thickened.
- Finished product pour into a jar, put in the refrigerator for several days, it can be stored for 2-3 months.
French
- Cooking time: 15 minutes.
- Number of servings: 13 servings.
- Calorie content of the dish: 7 kcal.
- Cuisine: French.
- Difficulty of preparation: easy.
This spice, based on whole mustard seeds, unlike the Dijon version, does not contain white wine, and therefore will go well not only with fish and seafood, but also with meat dishes, homemade sausages, salads. Its taste is more neutral, therefore it has excellent decorating properties. different types dishes, products. French mustard in beans at home is prepared quickly and very simply, read how to brew whole grains in the style of a la France, further.
Ingredients:
- powder, mustard seeds – 60 g each;
- vegetable oil – 1 spoon;
- water – 100 g;
- sugar, salt, pepper to taste.
Cooking method:
- Pour boiling water over the powder and let it cool.
- Drain excess water, add grains, sugar, salt, spices with vegetable oil.
- Place in the refrigerator for 2 days, store for no more than 3 months in a cool, dark place.
In tomato brine
- Cooking time: quickly, 10 minutes.
- Number of servings: 10 servings.
- Calorie content of the dish: 5 kcal.
- Purpose: as a salad dressing or sauce for fish and meat.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Tomato brine has delicious spice, unusual aroma, you can also use it to make sauce. It will be strong if you use ice-cold brine. To soften the pungency, you can add vegetable oil; as its participation in the proportion increases, the seasoning will become milder in taste. The recipe below will tell you how to make mustard with tomato brine.
Ingredients:
- tomato brine – 150 g;
- mustard powder – 150 g;
- vegetable oil – 0.5 tsp.
Cooking method:
- Pour cool temperature brine into the jar.
- Pour the powder on top so that visually they are in equal parts.
- Stir the mixture, rubbing out lumps
- Add vegetable oil, mix.
- Place in the refrigerator for several hours.
DIY mustard - cooking secrets
If you want to make a delicious mustard sauce, it is important to know how to brew mustard correctly and what proportions should be observed. When increasing the dosage of sunflower or olive oil The sharpness is reduced, while vinegar, on the contrary, emphasizes it. A spice that is made with cold brine is considered vigorous. In recipes containing honey, it is important to use fresh, still liquid honey. Gourmets will love the recipe mustard sauce with the addition of sweet apple puree: the powder should be uniform in consistency and have no lumps.
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