Mustard powder at home. Step by step recipe with photo

I want to offer a simple recipe for making homemade mustard powder, but first, a little about this wonderful seasoning.
Mustard is one of the most ancient and popular spices, which enjoys well-deserved recognition even today. It is used in most national cuisines not only as a seasoning for various meat dishes, but also as an indispensable ingredient in the preparation of many sauces, including.

Classic Mustard Ingredients

To prepare homemade mustard, we need:

• 5 tablespoons dry mustard powder
• about 100 ml hot water (you can use cucumber or tomato pickle)
• half a teaspoon of granulated sugar and
• one teaspoon of 9% table vinegar (instead of vinegar, you can add the same amount of lemon juice)
• one teaspoon of sunflower oil.

Cooking process

All dry ingredients are poured into the dishes, then vinegar and sunflower oil are added. The mixture is thoroughly mixed by adding hot water little by little.

It is necessary to achieve the desired consistency of the mixture (approximately to the level of sour cream). After that, the resulting mass must be transferred to an airtight jar, which is left indoors for a day. During this time, the mustard seeds will soak.

If it turns out that the resulting paste is thick, then add a little warm water.

Mustard "Russian" homemade

The recipe for classic mustard is taken as the basis. To get "Russian" it is necessary to use instead of pure hot water, water specially prepared as follows. We make a decoction of bay leaves, cloves and cinnamon (quantity to taste). Boil for 5-6 minutes, filter and make mustard on this broth. The order of preparation is the same.

Mustard in brine

The basis of the recipe and the cooking process remains the same. The only difference is that we use brine instead of water. The brine can be anything - cucumber, tomato or cabbage. Since salt is already present in the brine, there is no need to add it to the recipe.

Little tricks

1. If you want the mustard to turn out not bitter, you can pour dry mustard powder with boiling water and let it stand for 10-12 hours. Then drain the water and cook according to the recipe.
2. The sharpness of taste of the resulting seasoning largely depends on the quality of the mustard powder. Look carefully at the expiration date on the package.
3. You can buy and grind the seeds of this plant. Learn and sharper, and more fragrant.
4. It is better to store in a dark place or opaque container. From light worsens the taste and smell of mustard.

If you have prepared too much of this wonderful seasoning, then the excess can be successfully used to prepare cosmetic hair masks.

The above recipes are only the basis for any improvisations. When preparing homemade mustard from powder, you can add many ingredients and you will get a variety of flavors. For example, you can add any spices and spices, honey, applesauce. The recipe for Danish mustard contains sour cream.

I like it more self-cooked homemade mustard from dry powder.

An interesting video about mustard and recipes for making homemade mustard powder

Every cook has a jar of mustard on hand. With its help, it is easy to make the dish more spicy and fragrant. You can buy hot seasoning at the grocery store or make your own. I will show you how to make mustard powder at home.

The recipes I share are very simple. It will take some grains and make a powder out of them. You can get by with store-bought powder, but I prefer to make my own.

Mustard prepared according to the classic recipe turns out to be quite thick. If you like a more liquid version, slightly increase the amount of water. By adding your favorite spices and herbs, make a spicy mustard.

Powder mustard - a classic recipe

Ingredients:

• Mustard powder - 3 tbsp. spoons.
• Boiling water - 100 ml.
• Lemon juice - 2 tbsp. spoons.
• Sugar - 1 tbsp. spoon.
• Salt - 0.5 tbsp. spoons.

Cooking:

1. Pour mustard powder into a small bowl, add sugar and salt, mix everything. Pour boiling water over the dry mixture and mix well.
2. Pour vegetable oil and add lemon juice, and after thoroughly mixing, cover the bowl with a lid and leave for several hours to infuse the seasoning.
3. Transfer mustard to a glass jar, close tightly and refrigerate.

Now you know the classic recipe for making mustard powder at home. Seasoning perfectly improves the taste of meat. I note that for cooking, use only fresh powder. Mustard made on the basis of expired raw materials will not work when brewed thick.

How to make Russian mustard

People have learned how to make mustard for a long time, and so far many recipes for preparing this wonderful seasoning have been invented. I'll show you how to make Russian mustard. Even a novice cook will master home technology, because it is extremely simple.

After making a wonderful seasoning, surprise your family and guests by serving it to the table along with a baked rabbit or other meat treat.

Ingredients:

• Mustard powder - 280 g.
• Vinegar - 200 ml.
• Vegetable oil - 100 ml.
• Sugar - 125 g.
• Water - 350 ml.
• Bay leaf.

Cooking:

1. First of all, prepare a few small jars with lids. Wash them thoroughly and dry them. Then we prepare the marinade.
2. Pour 175 milliliters of water into a saucepan, season with spices and bring to a boil. Cool the broth boiled for five minutes, strain and mix with vinegar.
3. Boil the remaining water in another bowl and add carefully sifted mustard powder. Mix everything well. The mass must be homogeneous.
4. Pour boiling water into the bowl so that it covers the mustard mass by a few centimeters. After cooling the water, send the dishes to the refrigerator. After twelve hours, drain the water and add oil to the mustard.
5. It remains to combine the mixture with sugar and marinade.
6. After thorough mixing, arrange in jars and close with lids.
7. A day later, homemade mustard is ready for use.

Video recipe

Russian mustard goes well with meat dishes, excellent dressing or aromatic sauce is prepared on its basis. In general, I shared the recipe, so you no longer have to buy the product in the store, and this is the first step to save money.

How to make mustard with grains

Continuing the topic of the article, consider the recipe for mustard with grains - an excellent seasoning for meat dishes. Some cooks use mustard with grains for making regular and New Year's salads.

The taste of this mustard is very delicate. It can be safely consumed even by people to whom spicy food is contraindicated. Sit back and carefully study the step-by-step cooking technology at home.

Ingredients:

• Mustard powder - 50 g.
• Mustard seeds - 50 g.
• Lemon juice - 4 tbsp. spoons.
• Vegetable oil - 4 tbsp. spoons.
• Sugar - 2 tbsp. spoons.
• Cucumber pickle, salt, cloves, nutmeg and pepper.

Cooking:

1. Pour mustard powder into a deep bowl and pour in a little boiling water. To stir thoroughly. You should get a plastic mass. You can add a little water if the mass is too thick.
2. Smooth the mustard mass well, and pour boiling water on top. The liquid should cover the masses by two fingers. When the water has cooled, drain it.
3. Add lemon juice, salt, seeds, pepper, oil and sugar to the mass. After mixing, arrange in small jars, tamp and close with lids.
4. After a day, add a little cucumber pickle and spices to each jar. I use cloves and nutmeg. That's all!

There are dozens of recipes for mustard with grains, but I like the cooking technology that I just shared. Hope you like it too.

Mustard in brine - 2 recipes

For many gourmets, mustard is a favorite seasoning. They eat it with soups, meat dishes and salads, or just spread it on bread. Grocery stores offer ready-made mustard in a wide range. But if you want to experience the true taste of homemade seasoning, cook it yourself. At the same time, the composition of the finished product will not include harmful additives and dyes, which is good for health.

There are hundreds of ways to make mustard. I will consider the preparation of mustard in cucumber and cabbage brine.

Cucumber pickle

Ingredients:

• Cucumber pickle - 200 ml.
• Mustard powder - 1 cup.
• Vegetable oil - 1 tbsp. spoon.
• Vinegar, sugar and spices.

Cooking:

1. Pour mustard powder into a deep container, pour in brine and mix everything.
2. Add vinegar, oil and sugar to the resulting mixture. Mix well. You should get a homogeneous mass.
3. Move the mustard to a tightly closed jar and leave until morning in a warm place. In the morning, add spices to the jar. I use cloves, ginger, pepper and cinnamon.

cabbage pickle

Ingredients:

• Cabbage pickle - 180 ml.
• Mustard powder - 2 tbsp. spoons
• Vegetable oil - 1 tbsp. spoon.

Cooking:

1. Pour the mustard powder into a jar, pour over the cabbage pickle, mix, close the lid and leave overnight. In the morning, add vegetable oil to the jar and mix again.
2. To make the mustard really fragrant, warm the brine a little before mixing. Alternatively, you can add a little apple cider vinegar, thanks to which the seasoning will retain flavor longer.

Video recipe

You learned how to make brine mustard. You can refuse purchased seasoning and eat only a natural product made by yourself.

Cooking mustard with honey

Mustard is a versatile product. It is used for making croutons and sandwiches, marinating meat and many other purposes. Despite its simplicity, it is indispensable on the table. Thanks to the recipe with honey, prepare a delicious, sharp and sweet seasoning, characterized by a honey flavor.

To get good mustard, use seeds instead of powder. Pass them through a coffee grinder, sift, then use to brew seasoning. The result is a sweet and sour mustard, the taste of which is both delicate and spicy.

Ingredients:

• Mustard seeds - 70 g.
• Water - 50 ml.
• Lemon juice - 1 tbsp. spoon.
• Honey - 5 ml.
• Sunflower oil - 20 ml.
• Salt.

Cooking:

1. First of all, we will make mustard powder. Pass mustard seeds through a coffee grinder and sift. You should get about fifty grams of high-quality powder. Add some salt to it and mix.
2. Pour boiling water into the dry mixture and mix thoroughly. If the mixture becomes very thick, add a little boiling water.
3. Add honey, lemon juice, vegetable oil to the mustard gruel and mix.
4. It remains to shift into a tightly closed container and leave for five days to ripen. After that, you can serve it to the table or use it for culinary purposes.

I hope the recipe will take its rightful place in your cookbook. Seasoning prepared in this way goes well with sausages, baked meat and other treats.

How fruit mustard is made

Let's take a closer look at the technology for preparing fruit mustard, which perfectly complements the taste of meat dishes, for example, oven-baked lamb, and goes well with cheeses.

Surely you guessed that the basis is fruit. I use grapes, pears or apples. Some cooks manage to make wonderful fruit mustard even from lemons.

Ingredients:

• Sweet apple - 1 pc.
• Dry mustard - 1 tbsp. spoon.
• Vegetable oil - 1 tbsp. spoon.
• Vinegar - 2 tablespoons.
• Sugar - teaspoon.
• Lemon juice - teaspoon.
• Salt and cinnamon.

Cooking:

1. Bake an apple in the oven, pre-wrapped in foil. At a temperature of 170 degrees, fifteen minutes is enough.
2. Remove the peel, remove the seeds and pass the apple through a sieve. Combine the apple mass with the other ingredients, except for the vinegar, and mix until smooth.
3. Pour vinegar into the mass in a stream and mix. Taste it right away. If the seasoning is too sour, you can add a little sugar.
4. After acquiring a delicate taste with fruit mustard, put it in jars and keep it in the refrigerator for two days. Stir several times a day.

Ready fruit mustard is obtained with a sweet aftertaste, but not strong. You can freely treat this culinary miracle even to children.

Videos cooking

Mustard is a spicy-aromatic plant about fifty centimeters high. There are many varieties, but in our region the black, brown and white varieties are most common.

Useful information, the benefits and harms of mustard

It is difficult to say when man first began to use mustard in cooking. It is known that the first mention of seeds was found in ancient manuscripts, which are more than five thousand years old. According to historical data, mustard seeds were widely used in cooking by ancient Greek cooks. The mustard paste that we eat today was invented by the ancient Romans.

Today it is difficult to imagine a table without mustard. This spicy, porridge-like condiment is the perfect accompaniment to meat, fish and vegetable dishes. It is widely used for making sandwiches, snacks, barbecue and even pizza.

Beneficial features

Mustard seeds contain a lot of fatty and essential oils. Grains are the raw material from which edible oil is pressed. Cake or mustard powder is used for the production of mustard plasters, antirheumatic patches and classic food seasoning.

Mustard perfectly stimulates appetite, increases saliva production, speeds up the digestion of food, has anti-inflammatory and laxative properties.

Eating in small amounts neutralizes toxins, helps to cope with indigestion. Excessive consumption of seasoning can cause irritation of the mucous membrane of the human esophagus.

According to scientists, mustard is a spice that heals the body. It improves digestion and accelerates the absorption of fatty foods. As a result, even a decent portion of delicious pork will not cause heaviness in the stomach.

Many doctors recommend mustard to the elderly, as the spice stimulates digestion and improves metabolism. Every person struggling with rheumatism, indigestion, hypertension or cardiovascular disease simply must eat seasoning.

Homemade mustard is a great addition to meat dishes and soups. Spread it on bread, but with hot soup! Wow! The spirit is captivating! Mustard adds a savory flavor when added to salad dressing oil. It is ideal with and

Many types of ready-made mustard with various additives are now sold in stores - for every taste, but in addition to flavoring additives, it contains a lot of preservatives and stabilizers.

Why is there all this? It is much healthier to make mustard powder at home. The taste is excellent, it does not take much time to prepare it, and there are no harmful additives at all!

In addition, at home you will cook exactly as much mustard as you need, and I often threw away store jars and tubes half full. Someone loves very spicy mustard - so that the spirit is breathtaking and tears from the eyes, and someone loves soft, spicy, you will adjust all this yourself by preparing mustard from powder.

Recipe for making homemade mustard from powder with a photo:

So, a few recipes for delicious homemade mustard:

Products:

• 3 table. mustard powder
• 12 table. spoons of water
• 0.5 tsp. spoons of sugar
• 0.25 teaspoons spoons of salt
• 1 - 1.5 tsp. spoons of vegetable oil
• Vinegar (optional)

To prepare, take mustard powder and pour warm boiled water in a ratio of 1: 4. If you want to cook spicy, pour a little warm water, and if you like mild mustard, then pour boiling water.

Leave for 10 hours in a warm place.

After this time, excess water must be carefully drained:

Add sugar, salt to the mustard mass:

Vegetable oil:

And, optionally, vinegar. I did not add vinegar, it turned out quite spicy and tasty. From this amount of products, one hundred-gram jar of spicy mustard is obtained.

Here are some more homemade mustard recipes. Choose to your taste.

Mustard "Russian" homemade:

Products:

• 100 g mustard powder
• 0.5 cups of water
• 0.5 cup 3% vinegar
• 1-2 table. grows spoons. Oils
• 1 table. a spoonful of sugar
• 1 teaspoon salt
• Bay leaf, cinnamon, cloves to taste

Cooking:

Add sugar, salt, bay leaf, cloves, cinnamon to hot water, boil for 5-7 minutes, strain and pour into mustard powder, stirring thoroughly

Add vegetable oil, vinegar and mix well.

Put in a jar and let it brew for a day. A day later, the mustard is ready. Keep refrigerated.

Mustard from cucumber pickle powder - quick and easy

This recipe for making mustard at home is perhaps the easiest. After all, cucumber brine has all the necessary components: spices, vinegar, sugar and salt. The taste of the finished mustard will certainly depend on the quality and freshness of the mustard powder and the taste of the cucumber pickle.

Products:

• 200-250 ml cucumber pickle
• 6 table spoons of mustard powder
• 1 table spoon of vegetable oil

Cooking:

1. Heat cucumber brine until hot
2. Pour mustard into a jar and pour hot brine
3. Mix the mustard well so that there are no lumps left until smooth.
4. Put in a dark warm place for 6-7 hours for the mustard to ripen (under a closed lid)
5. Add vegetable oil and mix well
6. Delicious homemade mustard is ready. Real vigorous jelly is just perfect.

Homemade mustard in cabbage brine

Spicy homemade mustard in cabbage brine for meat, jelly and delicious soup.

Products:

• 1 cup mustard powder
• 1 cup cabbage brine
• 0.5 teaspoon 3% vinegar
• 1 table. a spoonful of vegetable oil
• Black, red pepper or other spices to taste

Cooking:

Pour the powder into a deep plate and gradually pour in the brine, bringing to the desired consistency (thick sour cream).

Add sugar, vinegar and vegetable oil. Mix everything well so that there are no lumps.

Put the prepared mass in a jar with a tight-fitting lid. Let stand in a warm place overnight.

For a more pleasant taste, you can add cinnamon, cloves, ginger, nutmeg. A slice of lemon placed on top helps to keep the mustard from drying out longer and preserve its taste.

Do not cook it in large portions - it runs out of steam and loses its sharpness.

A teaspoon of buckwheat honey will add a pleasant taste to mustard.

Powder mustard spicy vigorous video recipe

That's all for today! Cook with pleasure and share your impressions in the comments. Subscribe to new recipes to always be up to date with the news of the site Delicious food

Mustard- a hot sauce made from mustard powder or whole grains. This seasoning can be found in Russian, Ukrainian, Czech, Polish, German and many other cuisines. It is hard to imagine jelly without horseradish, and baked meat without fragrant mustard, which breaks through to tears.

Today's assortment of store-bought mustard is able to satisfy even the most fastidious gourmet. Bright jars, sachets of mustard beckon with their appearance from the shop windows. Of course, they are all tasty, but whether they are useful is another question. Not infrequently, behind its beautiful texture, aroma, taste and color, many additives that are quite unhealthy are hidden.

Ingredients:

• Mustard powder - 150 gr.,
• Olive oil - 1 teaspoon,
• Apple cider vinegar - 1 tbsp. spoon,
• Salt - 0.5 tsp,
• Sugar - 1 teaspoon,
• Spices (turmeric and paprika)

Cooking method:

1. When you taste mustard powder, you will feel bitterness. If the mustard is cooked incorrectly, then it will certainly turn out bitter, and therefore not quite edible.
2. To prevent this from happening, we will cook it according to the rules, namely the evaporation method. Put the mustard powder into a bowl. Pour some hot water over it. Stir.
3. Add more water to make it look like a liquid slurry. Leave the bowl in a warm place for 10-12 hours.
4. During this time, mustard powder will settle to the bottom, and water with essential oils, which contain bitterness, will be the top ball. At the top of the water film, you can see a fatty film - these are essential oils. Cover the colander with gauze. Strain the mustard emulsion.
5. Leave the resulting mustard puree for 4-5 hours to evaporate excess liquid. Again, how excess bitterness is removed. After it becomes thick enough, you can continue to fill it. Pour in the salt. Add sugar. Pour in apple cider vinegar. Add olive or sunflower oil.
6. Stir mustard. Pour in the spices. I added a mixture of paprika and turmeric, due to which it will turn yellow.
7. After the next mixing, you will see how its color has changed. If the mustard is too thick, add more hot water. At the end of cooking, be sure to taste it. Add salt, sugar, or vinegar if needed.
8. Mustard at home is ready.
9. Transfer it to a clean jar and close the lid tightly. Store in the refrigerator for up to three weeks.

Classic mustard powder recipe

Mustard at home from powder will turn out well if you follow all the stages of preparation. Let's get started! You need to take a washed and sterilized jar of 300 ml, pour mustard powder into it.

Ingredients:

• 6 teaspoons of mustard powder;
• 1 teaspoon of regular salt;
• 200 ml of warm boiled water;
• 2 teaspoons of sunflower oil;
• half a teaspoon of granulated sugar.

Cooking method:

1. Pour warm boiled water into a jar and mix. The consistency of the workpiece should be homogeneous, without lumps. Close the jar with a clean lid.
2. Put the blank for mustard in a warm place. It is best to wrap the jar with several layers of thick paper and wrap it in a warm towel or small blanket.
3. Put for fermentation overnight or overnight in a warm place. If the air temperature is not sufficient, the fermentation time increases.
4. After the specified time, you need to get the jar and carefully drain the water that has come out on the surface of the workpiece.
5. Then add salt (without iodine), sugar and sunflower oil to the jar. Mix thoroughly and refrigerate to chill. After a while, the mustard is ready.

Spicy Russian mustard powder

Ingredients:

• 260 g of mustard powder;
• 60 g of granulated sugar;
• 50 ml of apple cider vinegar;
• 10 g coarse salt;
• 75 g sunflower oil;
• a pinch of ground black pepper;
• 100 ml of warm boiled water.

Cooking method:

1. Pour the powder into a glass jar, fill with water. Mix gently until smooth. Close the lid, wrap in heat and place near the battery.
2. The mustard fermentation process takes 12 to 24 hours depending on the temperature. If you keep a jar of mustard in a warm enough place, it will cook faster.
3. When liquid appears on the surface of the sauce, drain it. Add sugar, salt, oil, apple cider vinegar and black pepper to the mustard.
4. Stir the sauce until the color and consistency is uniform. Place in the refrigerator for an hour or an hour and a half.

Sour mustard with brine at home

Ingredients:

• 150 g of mustard powder;
• 25 ml apple cider vinegar;
• 300 ml of brine.

Cooking method:

1. Strain the brine through a fine sieve, you can also use two layers of gauze to make the liquid cleaner. Any pickle is suitable: cucumber, from under a tomato or salted cabbage.
2. The powder can be sifted through a sieve. Pour mustard powder into a clean, sterilized glass jar with a volume of 0.5 liters.
3. Bring the brine to a boil and pour into a jar. Mix quickly and close the lid. You need to be careful, as the volatile vapors of such a hot mixture are very caustic and can cause discomfort. It is better not to inhale them and protect your eyes.
4. Wrap the jar with thick paper and wrap with a towel. Leave to cool naturally in a warm place. Then drain the water and add vinegar. Mix. The consistency of the finished mustard should be slightly denser than store-bought.

Sweet homemade mustard recipe

Ingredients:

• 200 g of mustard powder;
• 2 medium apples;
• 10 g of ordinary coarse salt;
• 60 ml apple cider vinegar;
• 125 g of flower honey;
• 100 ml of water;
• a pinch of cinnamon powder;
• a pinch of nutmeg.

Cooking method:

1. Sift mustard powder through a fine sieve. Bring water to a boil.
2. Pour the powder into a jar or any other enameled or glass container and pour boiling water over it.
3. Cork the jar and leave in a warm place to cool naturally. Better somewhere on the top shelf of the kitchen, upstairs is always warmer.
4. So, the preparation for the sauce has cooled down, about 11-12 hours have passed.
5. Prepare apples. Wash them clean, cut the core and cut into large pieces. Put the pieces in foil and seal on top.
6. Send to bake in the oven at a standard temperature of 220 ° C for about 20-25 minutes. The baking time depends on the size of the apple slices.
7. After that, pull out and unfold the foil. Grind baked apples in puree, you can simply wipe through a metal sieve.
8. Now you need to open the jar and remove the excess liquid that has come out on the surface of the sauce.
9. Add flower honey, vinegar, cinnamon, nutmeg and salt to the jar with the preparation for the sauce. Also add apple puree to the sauce.
10. Thoroughly mix the sauce until smooth and send to cool in the refrigerator. After half an hour the mustard is ready.

How to make french mustard

Ingredients:

• 250 g mustard powder;
• 50 g of granulated sugar;
• 10 g coarse salt;
• 100 g shallots;
• 100 ml of water;
• 80 ml of wine vinegar;
• 80 ml of sunflower oil;
• a pinch of ground cinnamon;
• one dry clove inflorescence.

Cooking method:

1. Sift mustard powder through a fine sieve and pour into a glass jar.
2. Bring water to a boil and pour over the powder.
3. Cork the jar and put in heat for 11-12 hours.
4. Remove water that appears on the surface.
5. Grind the cloves in a mortar to a powder.
6. Cut off the neck and bottom of the shallot. Remove dry scales and wash in cold water. Then cut the onion into small cubes and fry in vegetable oil until a transparent golden color.
7. It is very important that the onion does not burn. After that, rub the onion through a sieve or grind it into a puree with a blender.
8. Mix mustard preparation with additional recipe ingredients.
9. Add onion to it along with oil, sugar, salt, cinnamon, cloves and vinegar. Mix the sauce well.

Powder mustard at home (classic)

Ingredients:

• Powder (mustard) - 100 gr.
• Water (warm) - 1 cup.
• Sugar - 0.5 teaspoon.
• Salt - 15 gr.
• Oil (sunflower) - 30 ml.

Cooking method:

1. It is necessary to pour warm water into the mustard powder in a ratio of ¼, mix the components thoroughly and set aside for 10-15 hours.
2. After this time, excess moisture will collect on the surface of the sauce, which must be carefully drained.
3. After the resulting mixture must be seasoned with sugar, salt, oil and put in the refrigerator for infusion.

Homemade mustard powder

Ingredients:

• Powder (mustard) - 0.5 tbsp.
• Water - 120 ml.
• Oil (sunflower) - 60 ml.
• Vinegar (3%) - 120 ml.
• Sugar - 30 mg.
• Salt - 15 mg.
• Bay leaf - leaf.
• Cinnamon - on the tip of a knife.
• Cloves - a pair of peas.

Cooking method:

1. Pour some water into the selected container, add spices, salt, sugar to it and bring to a boil.
2. After the broth subsides, it must be filtered and mustard powder added to it. Then all components must be thoroughly mixed until a homogeneous mass is obtained.
3. Then it is necessary to add oil, vinegar to the existing consistency and mix all the ingredients well again.
4. Next, the mustard can be transferred to a glass jar and put to infuse for a day in a cool place.
5. Optionally, this vigorous mustard can be mixed with mayonnaise to obtain some softness.

Powder mustard at home (using cucumber pickle)

Ingredients:

• Mustard (powder) - 0.5 tbsp.
• Pickle (cucumber).
• Sugar - 20 gr.
• Oil (sunflower) - 20 ml.

Cooking method:

1. In a deep bowl, you need to dissolve the mustard powder, add sugar, brine to it to the desired consistency.
2. Then you need to put the resulting mass in a glass jar and cover it.
3. Next, you need to put the jar for 10 hours in a warm place and after this time, remove the accumulated excess moisture from the surface.
4. Then mustard must be poured with oil.
5. Also, for mustard, for more piquancy, if desired, you can add along with the brine - a pepper pod, nutmeg, cloves and other spices.

Mustard powder at home with grains

Ingredients:

• Mustard powder - 60 gr.
• Mustard seeds -60 gr.
• Lemon juice - 4 tbsp. spoons.
• Vegetable oil - 100 ml.
• Sugar to taste.
• Pickle from a jar of cucumbers.
• Nut (nutmeg), salt, cloves, pepper.

Cooking method:

1. Pour mustard powder into a deepened cup and pour it with a small amount of hot water.
2. Then the surface of the resulting consistency must be leveled and poured with boiling water, two fingers above the existing mass. When the liquid has cooled, it must be poured out.
3. Then you need to add to the mustard consistency - lemon juice, salt, seeds, pepper and butter with granulated sugar.
4. After thorough mixing, it is recommended to spread the resulting consistency into glass jars (filling them tightly) and cover with lids.
5. After 24 hours, brine and spices should be added to each jar, as well as cloves and nutmeg if desired.

Fruit mustard powder

Ingredients:

• Apple - 1 fruit.
• Dry mustard - a spoon.
• Oil - 30 ml.
• Vinegar - 1.5 tablespoons.
• Sugar sand - 20 gr.
• Lemon juice - a teaspoon.
• Salt, cinnamon.

Cooking method:

1. First you need to bake an apple in the oven, carefully wrapping it in foil in advance.
2. The temperature regime is recommended to be set to 180 degrees, and the time is 10 minutes.
3. After the apple, you need to thoroughly clean the skin and seeds, and rub the fruit itself through a sieve.
4. The resulting apple gruel must be mixed with other components, not taking vinegar into account, and mixed until a homogeneous consistency is obtained.
5. Then you need to pour vinegar into the existing mass and mix everything well.
6. Be sure to try the seasoning and if the mustard is sour, then sugar can be added to it.
7. After the mustard is infused and acquires a specific fruity taste, it must be put in jars and refrigerated for 48 hours.
8. At the same time, mustard should not be forgotten to be mixed regularly so that it turns out to be a homogeneous consistency.

Mustard at home

Ingredients:

• mustard powder - 50 gr. (3 tablespoons.);
• vegetable oil - 1 tbsp. spoon.;
• salt - 1 teaspoon;
• sugar - 15 gr. (2 teaspoons);
• lemon juice - 2 tablespoons;
• boiling water - 100 ml;

Cooking:

1. Pour 3 tablespoons with a small slide of mustard powder into a deep cup, add salt, sugar and mix.
2. 100 ml. Boil water and pour mustard powder with boiling water, mix quickly and thoroughly.
3. Add vegetable oil and lemon juice, mix again.
4. Cover with a lid or towel and leave to brew for at least 1 hour.
5. Transfer to a glass jar, close tightly and store in the refrigerator.
6. The mustard for this recipe will be quite thick.
7. If you need it thinner, add a little more water. From the indicated amount of ingredients, about 160 grams of finished mustard will be obtained.
8. This is the simplest mustard recipe, adding your favorite herbs and spices to it, you can make spicy mustard.
9. If you manage to buy mustard seeds and grind them into a powder, the mustard from such a powder will be even sharper and more aromatic (depending on the mustard variety)
10. Another very important point, when buying mustard powder and mustard seeds, pay special attention to expiration dates, mustard does not thicken from expired powder when brewing.

homemade mustard recipe

Homemade mustard is a great addition to meat dishes and soups. Spread it on bread, but with hot soup! Wow! The spirit is captivating! Mustard adds a tangy flavor when added to salad dressing oil.

Ingredients:

• 3 table. mustard powder
• 12 table. spoons of water
• 0.5 tsp. spoons of sugar
• 0.25 teaspoons spoons of salt
• 1 - 1.5 tsp. spoons of vegetable oil
• Vinegar (optional)

Cooking method:

1. To prepare, take mustard powder and pour warm boiled water in a ratio of 1: 4.
2. If you want to cook spicy, pour a little warm water, and if you like mild mustard, then pour boiling water.
3. Leave for 10 hours in a warm place.
4. After this time, excess water must be carefully drained:
5. Add sugar and salt to the mustard mass.
6. And, optionally, vinegar. I did not add vinegar, it turned out quite spicy and tasty.
7. From this amount of products, one hundred-gram jar of spicy mustard is obtained.
8. Here are some more homemade mustard recipes. Choose to your taste.

Homemade mustard in cabbage brine

Ingredients:

• 1 cup mustard powder
• 1 cup cabbage brine
• 0.5 teaspoon 3% vinegar
• 1 table. Spoon of vegetable oil
• Black, red pepper or other spices to taste

Cooking method:

1. Pour mustard powder into a deep plate and gradually pour in the brine, bringing to the desired consistency (thick sour cream).
2. Add sugar, vinegar and vegetable oil. Mix everything well so that there are no lumps. Put the prepared mass in a jar with a tight-fitting lid. Let stand in a warm place overnight.
3. For a more pleasant taste, you can add cinnamon, cloves, ginger, nutmeg to mustard. A slice of lemon placed on top helps to keep the mustard from drying out longer and preserve its taste.
4. Do not cook it in large portions - it runs out of steam and loses its sharpness.
5. A teaspoon of buckwheat honey will add a pleasant taste to mustard.

Homemade mustard powder

Ingredients:

• 2 tbsp. mustard powder
• 2–3 tbsp. spoons of any brine
• ½ st. tablespoons of vinegar
• 1 ½ teaspoons sugar
• 1 st. a spoonful of vegetable oil
• salt, pepper, spices - to taste

Cooking method:

1. Pour 1 tbsp into mustard powder. a spoonful of any brine and rub mustard and liquid with quick circular movements until a homogeneous mass without lumps is obtained.
2. Add 1 more tbsp. a spoonful of brine and continue to grind the mass. When obtaining a homogeneous mixture, pour in another 1 tbsp. a spoonful of brine and mix again. As a result of these manipulations, a thick puree-like composition is obtained.
3. Pour boiling water into the mustard mass and leave it for 10 minutes, closing the lid: this will help remove the sharpness and bitterness of the seasoning. Liquid will inevitably remain on the lid, which must be drained.
4. Add quite a bit of salt to the resulting mixture (since brine was used), vinegar, sugar, vegetable oil.
5. If desired, you can add various spices to homemade mustard.
6. This sauce is best stored in glass containers, so the resulting mass must be transferred to a jar, closed with a lid and put away for 1 day in a dark, cool place. After that, homemade mustard can be used for its intended purpose.

Burning homemade mustard

Ingredients:

• 100 g mustard powder (2 standard sachets)
• ½ teaspoon salt
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. spoons of sugar
• 2 tbsp. table spoons of 9% vinegar
• ¾ cup boiling water

Cooking method:

1. Put the mustard powder in a metal container, spread it evenly and pour boiling water over it. In order not to be mistaken with the amount of water, you need to remember that it should cover the powder by 3 cm.
2. Mix the composition thoroughly, close the lid and leave in a warm place for 15 hours. After this time, very carefully drain off excess liquid.
3. Add salt and sugar, vinegar and oil. Stir with a spoon or use a mixer.
4. Burning homemade mustard is ready

Homemade Dijon mustard

Ingredients:

• 1 glass of dry white wine
• 1 st. honey spoon
• 1 garlic clove
• 1 medium sized onion
• 50 g mustard powder (1 sachet)
• 1 st. tablespoon unrefined oil
• 3-5 drops of Tabasco sauce (can be replaced with 1 teaspoon without a hill of tomato paste)

Cooking method:

1. Pour wine into a suitable container, add honey, chop garlic and onion, mix everything thoroughly.
2. Put the mixture on the stove and wait for it to boil. Reduce heat and simmer for 5 minutes. When the mixture has cooled, strain it. Read more:
3. Pour mustard powder into the resulting composition in a thin stream, continuously stirring the mixture. Add oil, salt and Tabasco sauce (can be replaced with a small amount of tomato paste) and mix well again.
4. To gain a full-fledged aroma, ready-made homemade Dijon mustard should be infused for 2 days. To do this, it must be transferred to a glass container, closed with a lid and put on the bottom shelf of the refrigerator.

1. The mustard powder used to make the sauce must be of good quality.
2. The higher the temperature of the water or brine with which the dry powder is poured, the softer the sauce will turn out. If you pour mustard powder with lukewarm water, the finished sauce will be spicy and slightly bitter.
3. When preparing salty mustard, it is recommended to use not only cucumber brine, but also tomato, cabbage or brine from salted bell peppers. This diversifies the taste of cooked mustard.
4. To give the mustard a special taste and aromatic qualities, you can add various spices and seasonings to it. For example, you can take cinnamon, ginger or nutmeg.
5. It is necessary to store cooked mustard in a tightly closed container at a temperature of 4-5 ° C, best of all on the top shelf in the refrigerator.
6. If you add freshly squeezed lemon juice to the finished sauce, the mustard will be stored longer, and its taste will improve significantly.
7. In order for the mustard to turn out spicy and fragrant, it is recommended to add cloves, cinnamon and dry wine (white) to it.
8. You can rehabilitate mustard when it dries by adding vinegar to it and mixing thoroughly. For greater preservation for a long time, milk can be added to the mustard by mixing the components well. Or put a slice of lemon on top of the mustard, tightly closing the jar.
9. For greater tenderness and piquancy, it is recommended to add honey to mustard. Mustard is stored in the winter for about 3-4 months, and in the summer season no more than 30 days. In order for mustard to retain its taste and aroma, it must be removed for storage in a dark place.
10. Such a delicious spice as mustard, cooked at home on your own, will help those who have tried it at least once to abandon the purchased product forever.

Mustard is a very popular seasoning for many dishes: meat, fish, various salads. It would seem that it can always be purchased at any grocery store, where it is presented in a wide range. But homemade mustard is a unique work that you can always add your own zest. And this seasoning is made quite simply.

Classic mustard powder

In fact, there are a lot of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very simple to prepare, should be known to every housewife. Such mustard can turn out even cheaper than store-bought mustard (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to prepare mustard for some kind of feast, start a couple of days before serving: this way the seasoning will have time to infuse well and reach the desired maturity.

To make mustard, you need inexpensive ingredients that are always on hand.

Take these ingredients:

• mustard powder;
• hot water;
• vegetable oil;
• sugar;
• vinegar.

Mustard powder should be of high quality, fine and crumbly, with a characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and vigorous the seasoning will turn out.

1. Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until a homogeneous slurry. Do not try to specifically inhale the aroma at this time: mustard emits caustic essential oils.
2. Add 1 more tablespoon of boiling water to the mashed gruel, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
3. After that, the product should be infused for 10-15 minutes. During this time, excess essential oils will evaporate. To stop the evaporation process, add 1 teaspoon of 9% vinegar to the mustard.
4. To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. At the same time, in the recipe, you can replace vinegar with lemon juice, and sugar with honey.

You probably noticed that this recipe is designed for a small amount of product. The fact is that homemade fresh mustard is not stored for long. It must be transferred to a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you are planning a big celebration with a plentiful table, just recalculate the ratio of ingredients.

Unusual recipes: don't be afraid to experiment

We will give you several mustard recipes with non-standard ingredients. Surely you like to try something new, unusual. One of these recipes will surely become the highlight and secret of your kitchen.

During cooking, the mustard mass should not be beaten, but gently rubbed with a spoon

First of all, pay attention to a few tips on how to slightly change the taste of classic mustard:

• add a little buckwheat honey to the mustard to make the taste richer;
• in order for the taste of mustard to become spicy, you can add quite a bit of dry wine, grated cloves and cinnamon;
• if you want to keep the mustard longer and prevent it from drying out, dilute it with a little milk;
• A small amount of ginger or nutmeg will help diversify the taste of the usual classic mustard.

Note! To keep the mustard, made from mustard powder with your own hands, fresh and moist for as long as possible, put a piece of lemon on top of it.

In the recipes that we offer you, pay attention to what kind of mustard is used in cooking. It can be not only classic, but also white or black.

Table mustard

For cooking you will need:

• 500 g of black mustard powder;
• 100 g wheat flour;
• 12 g of ground allspice;
• 2 g ground cloves;
• 5 g ground ginger;
• 100 g of sugar;
• 100 g of table salt;
• vinegar.

Mix all components thoroughly and dilute in wine vinegar, gradually adding it to the desired consistency. The number of ingredients in the recipe can be changed in the established ratio, depending on the desired amount of ready-made mustard. You can even change the proportions of the products used to your liking, and in the end choose what you like.

Table mustard classic

You will need:

• mustard powder - 100 g;
• vinegar - 4 tablespoons;
• powdered sugar - 2 tablespoons;
• mustard ready - ½ teaspoon;
• ground cloves - 1 teaspoon;
• nutmeg - ¼ teaspoon;
• salt - ½ teaspoon.

1. Pour the mustard powder with 2 cups of boiling water, stir and leave for a day.
2. Drain the settled water, add salt, sugar, oil, vinegar and spices.
3. Stir to the desired consistency, close tightly in a jar and infuse for 2-3 hours until ready.

Sourness in mustard - it's our way!

Making an original mustard that will become a real highlight of your kitchen is easy! It is enough to give the taste of the seasoning an unusual sourness, and no one will guess why your dishes are so interesting and unusual.

Mustard in brine

It is preferable to use cabbage brine, but cucumber or tomato brine works well. Take these products:

• 1 cup dry mustard;
• brine - as needed;
• 1 tablespoon of sugar;
• 1 teaspoon of salt;
• ½ teaspoon of vinegar;
• 1 tablespoon of vegetable oil;
• spices - to taste.

1. Pour the mustard powder into an earthenware dish of suitable depth.
2. Pour in the brine in small portions, stirring constantly to avoid lumps.
3. Bring the mixture to the consistency of thick sour cream.
4. Add vinegar, sugar, vegetable oil, mix again.
5. Put the mustard in a jar with a tight lid and let it brew in a warm place overnight.

Seasonings such as ginger, cloves, cinnamon, and nutmeg will give the mustard a nice flavor.

Use a variety of seasonings to give the mustard an original, unusual flavor.

An old recipe for sour mustard

You will need:

• yellow mustard - 3 tablespoons;
• sorrel boiled or rubbed on a sieve - 4 tablespoons;
• tarragon (tarragon) vinegar;
• fine sugar - 2 tablespoons;
• crushed capers - 1 tbsp;
• salt - 2 tsp

Mix mustard and pureed sorrel, dilute the mass with strong tarragon vinegar. Mix thoroughly to a thick mass, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will last up to two months.

Mustard on applesauce

You will need:

• 3 tbsp mustard powder;
• 4 tbsp applesauce;
• ½ tbsp granulated sugar;
• 1 tsp salt;
• 3% vinegar;
• seasonings - anise, star anise, basil, cloves.

1. Bake wild apples or antonovka (the fruits should be sour), cool, remove the skin, mash.
2. Mix it with mustard powder and add sugar.
3. Mix everything thoroughly until smooth.
4. Add vinegar, salt and let it brew in a tightly sealed container for several days.

This mustard can be used for meat and fish, and as a dressing for many salads.

Mustard old Russian or overseas?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for the championship in its invention. Mustard came to Russia in the 18th century and immediately gained popularity. We offer you several old recipes for this sauce.

Mustard in old Russian

Products:

• mustard powder - 3 tablespoons;
• crushed cloves - 6 g;
• sugar - 3 tablespoons;
• vinegar.

1. Place the mustard, sugar and cloves in the prepared bowl.
2. Pour with vinegar until a liquid mass forms.
3. Pour the mixture into jars, cover with tight lids.
4. First put the jars in a low oven for about 40 minutes, then keep at room temperature.

This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An old French mustard recipe

Products:

• 600 g of yellow or gray mustard;
• 200 g of sugar;
• 4 tbsp crushed rye crackers;
• 1 tsp salt;
• ½ tsp ground pepper;
• a small jar of olives;
• a small jar of capers;
• 2 herrings of medium size;
• 4 tbsp herring brine;
• 250 ml of vinegar.

1. Mix all the ingredients, and chop the herring, capers and olives beforehand.
2. Pour in the vinegar and mix the whole mass thoroughly.
3. Let the mustard brew for a day and you can use it as a seasoning.