How to make mustard powder. Table mustard classic

Close your eyes and imagine a sudok of rich Russian jelly. Or, for example, a whole dish of steaming Bavarian sausages with beer. Or another hot dog - a soft bun, pickles, a fragrant sausage, a piece of cheese ... It seems that something is missing in these dishes ... Well, of course! Mustard! There is no shortage of it in stores, but everything is “not like that”. It doesn’t matter, because making mustard from powder at home is not a problem. On the contrary, homemade mustard, as they say, is vigorous, it stings in the nose! And if you like it sweeter, then you have the cards in your hands - add the necessary components, adjust the spiciness and sweetness to your own taste. Today we will learn how to cook seasoning so that friends line up for a recipe.

Classic recipe for homemade mustard powder

There are three types of mustard seeds in the world: white, black and Sarepta. In Russia, the latter are traditionally used, and the very first written references to them are found in documents of the 18th century. And we used mustard not only as a seasoning, but also as a medicine for colds. But today we will not be treated, but only disperse the appetite with this spicy spice.

Classic homemade mustard is prepared from the following ingredients:

• 3 spoons of mustard powder;
• half a spoonful of sugar and the same amount of vegetable oil;
• salt to taste.

If you want to get a truly fragrant, spicy mixture, then it is better to buy mustard seeds and make a powder out of them yourself.

1. Take a 200-gram jar, wipe it dry so that the powder does not stick to wet areas, otherwise dark spots will remain on the walls.
2. Pour the mustard powder into a jar, add sugar and salt there. Stir and put aside.
3. Boil half a glass of water and let it cool down a little - high temperatures destroy the enzymes contained in the mustard.
4. Add warm water to the dry mixture one tablespoon at a time and stir gently. The finished seasoning should be like thick sour cream so that it can be easily spread, for example, on bread. Mix thoroughly without leaving lumps.
5. Now the mustard should "ferment". To do this, put it in a closed jar in a warm place (you can directly on the battery) for several hours.
6. After some time, open the almost ready seasoning and add oil to it. You can not do this, but then the seasoning will quickly darken and soon lose its pungency.

The seasoning is ready and should be infused in the refrigerator for about a week. When you open the jar for the first time, do not inhale the aroma deeply - it will make you cry!

Mustard with honey

It is this "honey" mustard that is great for marinating meat and goes well with salads. The amount of lemon juice in its composition can be adjusted upwards, as desired. In the given proportions, the sauce turns out to be hot, with a sweet aftertaste and a sour note.

• mustard in grains 70 grams;
• 3 tablespoons of honey and water;
• a spoonful of sunflower oil and freshly squeezed lemon juice;
• a quarter teaspoon of salt.

Let's start preparing the "honey" mustard sauce.

1. First, grind the mustard seeds into a powder in a coffee grinder and put it in a bowl, where we will dilute our sauce.
2. We put the water on the fire and while it is heating, pour the salt into the mustard powder and mix the dry ingredients thoroughly.
3. Pour warm water into salted mustard and grind so that the spice evenly absorbs moisture. The finished mixture should be already the consistency that you want to get at the end.
4. Pour honey into the resulting mass. If it is frozen, then first melt it in a water bath.
5. Add lemon juice and add oil. Grind all the ingredients well again so that the finished mustard sauce has a homogeneous mass.

"Honey" mustard is ready! Transfer it to a glass jar and close the lid. It is better to use the spice after 5 days, when it ripens.

Russian mustard

Making mustard is an art. In Russia, it was made so burning that it would take your breath away and it’s simply impossible to find one in stores today. Therefore, we will do it ourselves.

The main secret is not to brew mustard powder with boiling water. The hotter the water, the less evil the seasoning will come out.

For real Russian mustard you will need:

• 100 grams of mustard powder;
• half a glass of warm water and vinegar solution (we dilute to 3%);
• 2 tablespoons of oil (sunflower, no olives! We have Russian mustard!);
• 1 spoon of granulated sugar;
• half a tablespoon of salt;
• a couple of leaves of lavrushka;
• for a special flavor a pinch of cinnamon;
• for spice, a couple of dry clove buds.

When the ingredients are ready, we will start cooking.

1. We heat the water in a bowl and pour cinnamon with cloves, bay leaves, sugar and salt into it. Let the spice mixture boil and boil for a few minutes.
2. When the broth has cooled down a bit, strain it through a fine sieve so that no random pieces of spices remain in the liquid.
3. Pour mustard powder into a convenient container and, gradually pouring aromatic broth into it, stir the sauce until smooth.
4. It remains to add oil and vinegar solution. Pour the latter in parts so that the finished product does not turn out to be too liquid.

That's all. Put the mustard in a jar, close and refrigerate for at least a day. A day later, you can already serve it with New Year's jelly or simply smear it on bread for hot first courses.

Old Russian mustard

Old Russian peasant cuisine did not differ in special delights. The recipe for that authentic Russian mustard is also quite simple.

• 3 tablespoons of powdered mustard and sugar;
• half a spoon of crushed clove buds;
• dilution vinegar.

Place the main ingredient, sugar and clove buds in a bowl and slowly pour in the vinegar until the desired consistency is reached. Transfer the prepared seasoning to a jar, cork well and send to a slightly preheated oven or microwave. Once cool, put in the refrigerator. You can store the product for up to a year.

Spicy mustard at home

Get ready. This is a recipe for a truly vigorous mustard. Such a seasoning will not only disperse the appetite, but will also be an excellent medicine for colds.

Let's prepare the ingredients:

• 80 grams of regular yellow mustard powder;
• the same amount of honey (if desired, reduce the amount);
• 4 tablespoons of 6% vinegar;
• 2 tablespoons of lemon juice and the same amount of vegetable oil;
• grated ginger;
• half a teaspoon of pepper;
• zest optional.

This mustard combines both burning sharpness and gentle sweetness of honey, and the specific taste of ginger adds piquant notes to it.

1. Pour mustard powder into a deep bowl, season with salt and pepper, pour over liquid honey and lemon juice.
2. Boil an incomplete glass of water with ginger and zest. Let the liquid cool and strain through a strainer into a bowl of mustard mixture.
3. Thoroughly grind the mustard with a decoction, sprinkle with vinegar and add vegetable oil. If necessary, adjust the consistency of the finished product by adding water or powder.

The spice will be ready for the table in a day.

Dijon mustard recipe

Back in the 10th century, French monks peeped the technology of mustard preparation from the Romans and quietly began their own production. And the Europeans liked the new seasoning so much that after three centuries Dijon rightfully began to be considered the mustard capital and holds this title to this day.

Authenticity control of the origin of real Dijon mustard is confirmed by the appropriate certificate. But we, like those same French monks before, will do the job without noise and dust - we will prepare the seasoning at home. The ingredients may seem somewhat strange, but it is this recipe that is declared as a classic by French chefs.

So, you will need:

• 2 cups of any white dry wine;
• two types of mustard: in powder 60 grams and in grains 80 grams;
• a couple of large onions;
• a pair of garlic cloves;
• 2 tablespoons of flower honey;
• a spoonful of olive oil;
• salt to taste.

Mustard is better to take different, for example, white and black. It is black grains that are traditionally added to the sauce in Dijon.

1. We cut the onion finely, especially without ceremony. Its appearance in this recipe is not at all interesting to us. Press the garlic through a press.
2. We put the vegetables in a saucepan, pour wine and heat until it boils. After that, reduce the temperature and simmer for another 5 minutes.
3. When the “onion” wine has cooled, we filter it, discard the boiled vegetables.
4. We introduce melted honey into the wine and sprinkle with salt.
5. It's time for the mustard. Pour the powder into a saucepan, grind it evenly in wine so that a homogeneous mass without lumps comes out. Add oil.
6. Turn on the stove again, pour black grains into the wine-mustard mixture and simmer, stirring regularly, until the liquid thickens.

The Dijon mustard is almost ready. We just have to pour it into jars and close the lids as it cools down. You can store this seasoning in the refrigerator for up to three months. But it doesn't matter - it will "disperse" much earlier.

french mustard

The French are still experimenters in the kitchen and they have a lot of mustard recipes. Let's dwell on an interesting and relatively simple option.

To do this, prepare the following components:

• a glass of mustard powder, cold water, dry white wine and vinegar;
• incomplete glass of mustard in grains;
• half a glass of brown or a little more beet sugar;
• one bulb;
• a teaspoon of salt, cinnamon and turmeric;
• 2 yolks.

Such mustard, like almost all European varieties, will not be too spicy. But it marinates poultry and fish perfectly. So, prepare three deep bowls.

1. In the first bowl, pour both the powder and the grains at the same time. Mix the ingredients and fill with water. Let the mixture brew for 30 minutes to an hour.
2. We cut the onion into quarters and put it in a second bowl, pour wine and vinegar, crush it with turmeric and cinnamon. We heat the spiced wine with onions on the stove and bring to a boil. After that, we simmer on the fire for another quarter of an hour.
3. In the third bowl, beat the yolks, send the already swollen mustard mixture to them and pour warm spicy wine. Once again, put the whole fragrant composition on a slow fire and, stirring, bring to a thickening.

Once the French mustard sauce has cooled, transfer it to a handy jar and store in the refrigerator. Before serving, it is better to heat the seasoning in the microwave a little.

Danish mustard

Why it is Danish remains a mystery, but the intrigue is all the more acute! Such mustard is prepared simply, and its taste is soft, delicate, in general, quite in the spirit of Europe. You can use this sauce as a marinade, as an addition to milk sausages and spicy sausages, to stewed mushrooms and vegetables. Interestingly, in Denmark, herring is marinated in a special way in this sauce.

Components:

• 100 grams of wine white vinegar;
• 2 tablespoons of mustard powder, whipped cream or heavy sour cream;
• half a spoonful of sugar.

The sauce is prepared in just two steps.

1. In a small container, mix dry mustard with sugar and slowly, stirring, introduce vinegar, until the consistency of thick sour cream.
2. The pasta should be infused for half an hour, while we whip the cream. We introduce them (or sour cream) into the finished sauce gradually. After the first spoon, we try what happened. If it came out too harsh, add a spoonful of cream.

To call the Danes original, based on this recipe, does not work. But everything ingenious is simple! Try to marinate young chicken, fish with such a paste, or simply serve it in a gravy boat with stewed vegetables.

Mustard on applesauce

Such a fruity-mustard sauce is somewhat unusual for us, but it is very widely used in Italy. There it is served with meat dishes and complex salads. It perfectly complements the taste of various cheeses. The taste of the sauce is very different from our bone-chilling mustard. The relish of fruits prevails, then exquisite sourness is felt, and only after that - sharpness.

Prepare ingredients:

• a large apple of the kind that you don’t add to charlotte - falling apart into porridge after baking;
• 2 tablespoons of oil and wine vinegar (preferably white);
• a spoonful of sugar and mustard seeds;
• some salt;
• a pinch of ground cinnamon.

The number of grains can be slightly increased if the sophistication of Italian cooking does not impress you.

1. The base of this sauce is an apple. Let's start with him. Wash the fruit, cut in half and remove the cores. Bake them in any convenient way. When the finished halves have cooled down a bit, separate the pulp from the peel with a teaspoon and send it to the place of further preparation - in a half-liter jar.
2. Add butter to the baked apple and puree it with a blender or fork.
3. Prepare mustard seeds. Grind them together with salt and sugar in a mortar or coffee grinder. You can leave a slightly larger fraction, or you can grind it into dust. Sprinkle the finished mixture with cinnamon and mix again.
4. We connect two components. We introduce the mustard into the vegetable puree, constantly stirring the resulting mixture. At the end, while continuing to stir, add a few drops of vinegar to balance the taste of the resulting sauce.

Apple mustard can be used after two hours. She “lives” no more than two days, therefore it will not work to prepare her for the future. Well, it is not necessary! After all, it is eaten for a couple of family dinners.

Table mustard

Many recipes have already been proposed here, but everything, as they say, is “on a free topic”. But in the Soviet Union for the preparation of mustard there was a GOST and it would be foolish not to mention it.

So, we will make Gost mustard from the following ingredients:

• glass of the main component;
• 3 full tablespoons of sunflower oil and sugar;
• 1.5 tablespoons of acetic acid;
• half a spoon of salt;
• a pair of lavrushka leaves;
• ground pepper;
• cinnamon and cloves.

Seasoning made according to this recipe comes out spicy, burning, thick. This is what was served earlier in cafes and restaurants for jelly, lard, fatty first courses.

1. First, prepare a decoction of spices. Pour two glasses of water into a bowl and immediately add salt, sugar and pepper, throw in parsley, cinnamon, cloves. Let the liquid boil and remove for a day to infuse.
2. A day later, the broth must be boiled again and pour acetic acid into it.
3. Pour mustard powder into a deep plate and strain the spicy infusion into it. Thoroughly grind the spice with liquid until smooth and put it in a warm place for three hours.
4. After a predetermined time, we introduce oil into an almost ready seasoning, mix again. Ready!

Gost mustard can be used immediately, but it is better to let it “ripen” for another day in a cool place.

Cucumber Pickle Mustard Recipe

In winter, such a mustard powder recipe is very relevant. Pickles leave at this time of the year rapidly, and the brine can only be poured out with tears in their eyes. Let's save a glass or two of this tasty liquid and make a spicy, evil and fragrant seasoning.

Of the ingredients, you only need half a glass of dry mustard and cucumber pickle. Each housewife also closes cucumbers in different ways, so be careful with the second component. It can be too spicy if the cucumbers were closed with hot peppers, or, on the contrary, give off sweetness.

1. Pour half of the brine into a convenient dish.
2. Pour the powder into the brine, stirring constantly.

Adjust the seasoning consistency to your liking. Someone likes pasty mustard, others give liquid.

If the mixture is too spicy, add some sugar. The finished product usually does not need salt.

In tomato brine

Only true connoisseurs prepare such mustard. After tasting it, you will dance for a long time, trying to put out the fire in your mouth. Aren't you scared?

Then prepare the components:

• incomplete glass of mustard powder;
• about 300 ml of tomato brine;
• 2 tablespoons of oil;
• a quarter of a spoon of sugar and even less salt.

In order to prepare mustard according to this recipe, choose a vinegar brine, and mustard powder is an even yellow color. Grayish will make the finished seasoning bitter and completely tasteless. If you want to get a "nuclear" mixture, dilute it in ice brine.

1. Pour the brine into a half-liter jar and fill it with half the mustard powder. Immediately add salt and sugar there.
2. Thoroughly mix the mass until smooth, the mustard should be completely wet. Then adjust its consistency to the desired one by adding either brine or powder.
3. If you want to soften the taste of the finished seasoning a little, add sunflower oil. The more it is, the more tender the mustard will come out.

Such a product must necessarily stand for at least a day. Until ripe, its taste will be far from desired.

In cabbage brine

We won’t mess around with this recipe for too long, from the previous two the principle of preparation is already clear. But unlike cucumber or tomato, cabbage pickle will not give a strong burning sensation and the finished mustard will be softer. But if the cabbage was made with cranberries or horseradish, the taste of the sauce obtained on its basis will be much more interesting.

So, for a glass of mustard powder, in addition to the brine itself, you will need:

• a spoonful of granulated sugar and vegetable oil;
• half a spoon of salt;
• a quarter of a spoon of vinegar;
• any spices.

Again, check the mixture for "salinity" as soon as you mix it with the brine. You may not need to add any extra salt at all. For a more interesting taste, try ginger, nutmeg, ground cinnamon as seasonings.

1. Take chilled cabbage brine and pour into a bowl. Pour the mustard powder there, stirring it in the process with a fork.
2. Taste and add salt and sugar as desired. Let the mustard rest for an hour and a half.
3. Pour vinegar and oil, mix well and transfer to a pre-prepared jar.

Such a "cabbage" seasoning can be eaten no earlier than in a day.

This is an exquisite sauce recipe that came from the homeland of mustard. The French like to make it using grains, because the powder is much inferior in taste and aromatic properties. And when two types of grains meet in one sauce at once, the seasoning turns out, “like in the best houses of London and Paris!”

• up to a third of a glass of white mustard seeds;
• 2 tablespoons of black and powder grains;
• half a glass of water;
• a quarter cup of apple cider vinegar, honey and orange juice;
• grated lemon zest (frozen is also suitable);
• a pinch of salt;
• a pinch of dried dill.

You can take one variety of mustard, but the colored seeds in the finished sauce will look especially attractive.

1. We mix the grains and break them a little in a mortar, then add mustard powder to them.
2. In the resulting mixture, we introduce fruit juice, vinegar and warm water, little by little. It is better to add more later than to fight with excess liquid. Season the sauce with salt and mix well.
3. It remains for us to add more dill, honey and zest. After that, beat all this splendor with a blender until it becomes a thick cream, or just mix thoroughly if you want to crunch the grains in the finished sauce.

Store this seasoning in the refrigerator. Use as a salad dressing, as a marinade for any kind of meat. If you want, just spread it on bread and enjoy the unforgettable taste of two mustards.

The benefits and harms of mustard

Having tried to cook mustard according to the proposed recipes, you will probably stop buying it in stores. Some of its varieties are so tasty that you can eat them just with a spoon. But be careful, because this seasoning is not only useful, but can be harmful if used excessively.

Eat mustard with caution in such conditions:

• kidney disease;
• diseases of the digestive tract;
• hypertension;
• disruptions in the functioning of the cardiovascular system.

In addition, do not forget about individual reactions to such an aggressive product.

If none of the above is disturbing, then feel free to eat mustard, because it:

• promotes the breakdown of fats;
• has antibacterial properties;
• improves appetite;
• is an antioxidant;
• has a mild laxative effect;
• speeds up metabolism.

And that's just scientifically proven. And among the people this spice is treated with impotence, sore throat, given to children to improve mindfulness and quick wit, and also helps with poisoning and vision problems.

Therefore, eat mustard with pleasure! Sweet, spicy, sour, fruity, with ginger root - you are sure to find one that will suit your taste.

Only for extraordinary personalities! Stop being content with stock store-bought items, it's time to get creative! We prepare mustard from mustard powder according to the best recipes.

Who has not tried mustard - he lived his life in vain! This delicious seasoning gives many dishes an unforgettable taste and aroma. But what is sold on Russian shelves does not always correspond to the taste wishes of consumers. And yet there is a way out! How to make mustard from mustard powder according to your taste preferences is the main question.

When comparing homemade mustard and store-bought mustard, the benefits of the former are undeniable. First, you prepare your mixture of ingredients by adjusting the spiciness of the mixture yourself. Secondly, the seasoning is always fresh and does not contain extraneous preservatives and other chemicals designed to preserve mustard for a long time. So buy mustard powder and get down to business!

How to make mustard from mustard powder

We take 2 tbsp. mustard powder and pour them into a dish for cooking. Add one tablespoon of any brine and begin to grind the powder vigorously. Try to immediately use all the contents as much as possible and get rid of lumps along the way.

Then add a second spoonful of brine and continue to rub the mustard in the same vein. After turning the mixture into a homogeneous mass, pour the last, third, spoonful of brine into it and repeat the whole process again. The pounded mass should have a thick puree-like state.

The resulting mixture is poured with boiling water to eliminate strong bitterness and prevent the appearance of lumps. Without stirring, leave the mixture for 10 minutes. Then carefully drain off the excess liquid.

Due to the fact that we diluted the mustard powder with brine, we add a little salt, at the tip of a teaspoon. If you like a more salty taste, you can put half a teaspoon. So that the mustard does not completely lose its spicy aroma, you need to add 0.5 tbsp. vinegar. Then - 1.5 tsp. sugar and 1 tbsp. oils, which will give the seasoning a pleasant taste.

If you like any seasonings, you can add them. Then mix well the resulting composition and pour it into a storage container. It is better to choose a glass container with a tight-fitting lid.

The mustard should ripen, so we remove the jar in a dark place for 1 day, after which the savory seasoning will be finally ready. If the taste of the resulting product is not pleasant to you, add more spices, salt or sugar. If the seasoning is too spicy, dilute it with vegetable oil. Too liquid texture can be corrected by sending the mustard to “ripen” in the refrigerator for a day.

Attention! Mustard powder releases pungent essential oils when cooked, so don't lean too close to your plate.

sweet mustard

We take 4 tbsp. mustard powder, mix it with 1 tbsp. starch. In the absence of starch, take flour. Slowly add white wine, stirring constantly so that no lumps form. If there is no wine, it is replaced with lemon juice or water. The result should be something like gruel, and this requires about 50 g of liquid. The resulting mixture is left alone for 20 minutes. Then add 3 tbsp. wine vinegar, one tablespoon of sugar and vegetable oil.

When using lemon juice, you can not add salt at all. Otherwise, add half a teaspoon of salt. Mix the resulting composition well and leave in a warm place for two hours. After this time, the mustard will be ready for use.

french mustard

Crush 180 g of mustard seeds and pour 250 ml of boiling wine vinegar over them. Mix the resulting composition well and send it to a warm place for 12 hours. After the seasoning is infused, add 180 g of sugar and various spices to it. For example, cloves, nutmeg, cinnamon and others. It remains to wait 2 hours, and the seasoning will be ready.

Dijon mustard

Take a small saucepan, pour one glass of dry white wine into it and add 1 tbsp. honey. Finely chop 1 garlic clove and 1 small onion. Mix well and bring to a boil. Then lower the heat and simmer for 5 minutes. The resulting mixture must be cooled and filtered through a sieve.

Pour one bag of mustard powder (50 g) into the cooled solution. To avoid lumps, we fall asleep it gradually, mixing the mixture well. We introduce into the composition 1 teaspoon of vegetable oil, salt and a few drops of Tabasco sauce. If there is no sauce, replace it with 1 teaspoon of tomato paste. The mixed mixture must be boiled down to a state of sour cream. Cool the finished product. Pour it into a glass jar. After 2 days, take the mustard out of the refrigerator and eat it to your heart's content.

Fresh herbs are especially delicious. You need to store it in the refrigerator for no more than 7 days, due to the fact that with the expiration of time, mustard loses its aroma and sharpness. Serve seasoning at the table, smear on bread or add to dishes. Bon appetit!

A step-by-step video guide will help you quickly learn how to cook this hot condiment.

In the article we tell you how to cook mustard at home. You will learn how to make mustard from mustard powder the right way. We will look at the classic recipe for making the sauce, as well as with the addition of cucumber pickle, honey and applesauce.

How to brew mustard powder with water

To prepare mustard at home, whole grains and powder are used. In this article, we will consider the features of preparing homemade mustard from powder.

You can make your own mustard sauce

Sift the powder before diluting the mustard. This will make it more crumbly and reduce the amount of lumps. Use a whisk to stir. With it, you will quickly get a uniform consistency.

To brew homemade mustard from mustard powder, warm or hot water is used. Boiling water makes the taste of the sauce softer and not burning.

To get a more aromatic sauce, cinnamon, cloves, nutmeg, white wine are added to the mustard. Mustard with honey has a milder and spicier taste. To soften the taste, mayonnaise is added to the vigorous sauce.

Mustard from mustard powder at home is insisted for at least a day. The longer the sauce brews, the sharper the taste will be.

You have learned how to brew mustard correctly. Now let's look at various mustard powder recipes at home.

Recipes for making mustard powder

Mustard can be prepared not only from grains, but also from powder

There are many recipes for making mustard powder. Residents of different countries prepare this sauce in their own way, adding spices, fruits, wine to it. Most of the recipes are based on the classic mustard powder recipe.

Classic recipe

In the classic recipe for making mustard at home, the powder is diluted with water without the addition of vinegar and various spices. To keep the sauce fresher for longer, place a slice of lemon on top and store with the lid closed in the refrigerator.

You will need:

• mustard powder - 3 tablespoons;
• vegetable oil - 2 teaspoons;
• salt - ½ teaspoon;
• water - 200 ml.

How to cook:

1. Pour the mustard powder with water, mix until smooth and leave in a warm place for 10 hours.
2. Drain excess liquid from the surface of the sauce.
3. Add sugar, salt and butter, mix.

calories:

Calories per 100 gr. classic mustard 120 kcal.

spicy mustard

To make mustard more spicy, it should be infused for at least a week, and the amount of powder should be taken twice as much as indicated in the classic recipe. Consider the recipe for spicy mustard.

You will need:

• mustard powder - 6 tablespoons;
• water - 8 tablespoons;
• granulated sugar - 1.5 teaspoons;
• salt - 1 teaspoon;
• vegetable oil - 1.5 tablespoons;
• vinegar - 1 tablespoon.

How to cook:

1. Mix mustard powder, salt and sugar, pour hot water over them and mix with a whisk.
2. Add vegetable oil and vinegar to the sauce, mix and infuse for a week in a tightly closed container.

calories:

Calories per 100 gr. spicy mustard 193 kcal.

Homemade "Russian" mustard

At the beginning of the 18th century, mustard appeared in Russia and immediately gained popularity. It was added to meat, poultry, fish dishes, combined with vegetables, fruits and berries. Consider the traditional recipe for homemade mustard powder in Russian.

You will need:

• mustard powder - 100 gr.;
• vegetable oil - 2 tablespoons;
• bay leaf - 2 pcs.;
• salt - 1 teaspoon;
• sugar - 1 tablespoon;
• cinnamon - 1 pinch;
• carnation - 1 pc.;
• vinegar 3% - 125 ml;
• water - 125 ml.

How to cook:

1. Boil water over low heat, add bay leaf, spices, salt and sugar to it, mix.
2. Remove from heat, cover with lid and let steep for 10 minutes.
3. Strain the cooled broth.
4. Pour the mustard powder into the broth and stir until smooth.
5. Pour in vegetable oil and vinegar, mix. You should get the consistency of a liquid slurry.
6. Transfer the sauce to a glass container and infuse for a day under the lid.

calories:

Calories per 100 gr. Russian mustard 147 kcal.

Mustard in cucumber pickle

Cabbage, tomato or cucumber pickle gives the mustard a piquant sourness. If there is no vinegar in the marinade, then 3% essence must be added to the recipe. Consider the recipe for homemade mustard from mustard powder in cucumber brine.

You will need:

• mustard powder - ½ cup;
• vegetable oil - 1 teaspoon;
• granulated sugar - ½ teaspoon;
• cucumber pickle - 150 ml.

How to cook:

1. Combine mustard powder with sugar, dilute with brine and mix.
2. Transfer the mass to a glass container and leave to infuse overnight.
3. Drain excess liquid, add vegetable oil and mix.

calories:

Calories per 100 gr. mustard in cucumber pickle 177 kcal.

Powder mustard with honey

Mustard combined with honey has a milder and spicier taste.. To prepare the sauce, both fresh honey and candied honey are used. Before cooking, it is melted in a water bath or in a microwave oven. We will tell you how to cook mustard with fresh harvest honey.

You will need:

• mustard powder - 100 gr.;
• water - 60 ml;
• vegetable oil - 25 ml;
• honey - 10 ml;
• salt - ¼ teaspoon.

How to cook:

1. Sift mustard powder, add salt, pour hot water over and mix until smooth.
2. Add oil, lemon juice and honey, stir.
3. Transfer the sauce to a glass container, cover and infuse for 7 days.

calories:

Calories per 100 gr. mustard with honey 306 kcal.

french mustard

French mustard has a mild taste and spicy aroma. In France, there are many traditional recipes for making the sauce. Let's consider one of them.

You will need:

• mustard powder - 200 gr.;
• cinnamon - 1 pinch;
• carnation - 1 pc.;
• granulated sugar - 1 tablespoon;
• salt - ½ teaspoon;
• bulb - 1 pc.;
• water - 125 ml;
• vinegar - ¼ cup.

How to cook:

1. Sift the mustard powder, gradually dilute it with warm water to the consistency of a thick dough.
2. Bring the remaining water to a boil and pour over the resulting mustard mixture.
3. Insist mustard during the day.
4. Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, mix until smooth.
5. Pass the onion through a meat grinder, fry the resulting mass over minimal heat and combine it with mustard.

calories:

Calories per 100 gr. French mustard 168 kcal.

Mustard with applesauce

Sour varieties of apples, such as Antonovka, are suitable for making mustard with applesauce. Consider a recipe for homemade mustard powder with fruit puree, which is suitable for dressing salads, meat and fish dishes.

You will need:

• mustard powder - 1 tablespoon;
• granulated sugar - 20 gr.;
• salt - 1 pinch;
• cinnamon - 1 pinch;
• vegetable oil - 30 ml;
• vinegar - 1.5 tablespoons;
• lemon juice - 1 teaspoon;
• apple - 1 pc.

How to cook:

1. Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
2. Peel the cooled apple, rub the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, mix until smooth.
3. Lastly, add the vinegar and stir. If mustard tastes sour, add sugar.
4. Infuse the sauce for 48 hours in the refrigerator.

calories:

Calories per 100 gr. mustard with applesauce 138 kcal.

For more information on how to cook mustard, see the video:

What to remember

1. In order to make mustard from powder, it is enough to dilute it with hot or warm water. Boiling water softens the taste of the sauce, reduces the pungency.
2. To improve the taste, spices, fruits, wine are added to the mustard.
3. Mustard combined with honey has a milder and spicier taste.
4. The longer you insist the mustard, the more vigorously the taste of the sauce will turn out.

No matter how much you buy jars, no matter how much you try, you still won’t find that hot seasoning that they did 30 years ago under the Soviets. There is no vigor of taste and sharpness of smell that would “hit” the nose, and we have no choice but to make spicy mustard from the powder with our own hands.

For the appearance of mustard, we need to thank the French, who were the first to mix a spicy hot sauce from “tear” grains. All the inhabitants of Europe liked this deliciousness so much that it was no longer possible to stop the mustard boom. So the fame of this spice rolled to Mother Rus', where it was sown in 1765 by immigrants from Germany under a new name - Sarepta, and now simply Russian mustard.

With all this industrial assortment, home-made mustard will never be compared, the recipes of which were compiled over the years by our ancestors and were carefully handed down to us so that today we can eat this unsurpassed burning paste with great pleasure.

The easiest classic recipe

A quick and reliable way to prepare mustard is to mix the powder with sugar, salt and vegetable oil. Required proportions:

Ingredients:

• Mustard powder 7 teaspoons
• Sugar 1.5 teaspoons
• Salt pinch
• Vegetable oil - a teaspoon
• Water boiled warm on demand

Cooking method:

1. Mix mustard powder with salt and sugar, pour the whole mixture into a dry jar and shake again.
2. Then add boiled warm water in small portions.
3. Water should be 38-40 degrees, so that the mustard powder is steamed, but not boiled and does not lose its properties.
4. As soon as the future sauce has become the desired consistency, it is closed in a jar and left in a warm place for 5 hours.
5. When the exposure time is up add 1 tsp. vegetable oil.
6. It is necessary for the sharpness of the seasoning.
7. Combining with vegetable oil, mustard becomes spicy and retains its taste.

Classic french mustard

Tasty and unexpectedly spicy mustard was first made by the French in the 17th century. But it was prepared exclusively from grains. Pleasant taste, not irritating taste buds, fell in love with monarchs and ordinary people. It was the French who introduced an innovation: to make everything spicy spicy by adding sugar and vinegar.

Ingredients:

• Mustard powder 30 grams
• Mustard seeds 70 grams
• Apple cider vinegar 20-25 grams
• Sugar 2-3 tablespoons
• Salt half a teaspoon
• Water 70-80 milliliters
• Sunflower oil teaspoon

Cooking method:

1. Pour mustard powder, sugar and salt into a spacious container. Mix everything well, then gradually add warm water to about 40 degrees.
2. The consistency should be slightly thicker than regular seasoning. Mix everything well and leave to infuse for 30 minutes.
3. When the powder is soaked and infused, add the grains and pour in the vinegar. Those who like regular ocet can add it, but the taste will be spicier. Once everything is well mixed, add the oil and transfer the whole mixture to a jar.
4. Within 12 hours, the sauce must be infused, only then it can be served at the table. Store homemade French mustard in the refrigerator.

French mustard with honey

Ingredients:

• Mustard seeds - 100 grams
• Apple cider vinegar - 50 ml
• Fruit juice - 50 milliliters (for example, apple)
• Honey - 3 Art. spoons
• Salt - 1 Pinch

Cooking method:

1. To make French mustard, we need mustard seeds. They can be light or dark.
2. You can use both options, it's even more beautiful.
3. I have light grains. They need to be washed and soaked in vinegar. We leave the seeds in this form in the refrigerator for a couple of days.
4. After two days, we take the grains out of the refrigerator.
5. We put a pot of water on the stove. We lay the seeds there so that the water covers them completely.
6. You can throw allspice or black peppercorns at will. Bring to a boil and remove from heat after a minute.
7. We cool the seeds. We take a blender and grind 3 tbsp. spoons of boiled seeds along with honey, salt and fruit juice. Add this liquid mixture to the rest of the cooked seeds.
8. We do not drain the decoction of seeds, but leave it like that.
9. We mix everything and put it in the refrigerator for a day to brew.
10. Now this dressing can be used for any salty dishes. French mustard is very refined in taste.

French mustard with chilli

Ingredients:

• mustard powder - 50 g;
• dry white wine - 200 ml;
• garlic - 2-3 cloves;
• onion (medium) - 1 pc.;
• tomato paste - 1 tsp;
• salt - 0.5 tsp or to taste;
• olive oil (or other vegetable oil) - 1 tbsp. l.;
• liquid honey - 1 tbsp. l.;
• ground chili pepper (or Tabasco sauce) - 0.5 tsp.

Cooking method:

1. Pour dry wine into a saucepan or stewpan, add coarsely chopped onion and garlic, bring to a boil, reduce heat and cook under a closed lid over low heat for 7 minutes.
2. Strain the wine into a bowl, discard the onion and garlic. Add dry mustard powder and salt to hot wine, mix thoroughly. If the wine is not enough (some of it boils away), add hot water to the consistency you need.
3. Add tomato paste and chili to mustard.
4. Also pour olive oil into the mustard mixture.
5. And add liquid honey. Once again, mix the mustard well until smooth.
6. Put the mustard in a clean, dry 250-gram jar, screw on the lid.
7. Leave the mustard to cool completely at room temperature, after which it should still be infused in the refrigerator for 2-3 days.
8. Further, the prepared tasty and tender Dijon mustard can be used for its intended purpose.
9. The sharpness in Dijon mustard is certainly present, but it is somehow light and not as noticeable as in ordinary mustard.

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.

Spicy mustard at home

Ingredients:

• mustard powder - 150 gr;
• water - 1.5 cups;
• olive oil - 1 tbsp. spoon;
• honey - 1 tbsp. spoon;
• ground cinnamon - 0.5 tsp;
• ground cloves - a third of a teaspoon;
• ground black pepper - a third of a teaspoon;
• salt - to taste

Cooking method:

1. All spices are taken at will and in the desired quantities, we take something like this. If you need less mustard, then take less water and less spices accordingly.
2. We boil water. In a container with a lid, it is desirable (we take a metal vessel) pour a glass of boiling water. Then, constantly stirring the water, add the mustard powder.
3. You need to pour it until it thickens. That is, grooves should remain on the surface and not be leveled (that is, like custard when they are made).
4. Then we level the surface in the middle, bring a spoon and pour boiling water on it. Water should lie over the mustard in a layer of about 5-7 mm, without violating the total mass.
5. Carefully close the container and wrap for a day or more, but no less.
6. After a day, add oil (we have olive oil), honey or cane sugar to the mustard.
7. Sprinkle salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper from the mill as well.
8. Scatter the cloves evenly over the surface. It's better not to overdo it with her.
9. Sprinkle cinnamon over the surface. It smooths out the pungent smell of mustard, does not particularly affect the taste, but you also need to be careful with it. In general, mustard without spices is better not to smell)))
10. We mix everything thoroughly. Ready. We taste it, if something is missing, then add more.
11. We store mustard in the refrigerator. Enough of this amount for a month somewhere. She keeps well. Sometimes water is released, then you just need to mix it.
12. When using, close the lid so that it does not erode. Opened, scooped up, closed. Or transfer to small jars.

french mustard sauce

Ingredients:

• Pickled cucumber 80 g
• French mustard 1-2 tsp without a slide
• Vegetable oil 150 ml.
• Chicken egg 1 pc.
• Garlic 1 clove
• Dill to taste
• Sugar 1-1.5 tsp without a slide
• Salt pinch
• Apple cider vinegar 2-3 tsp

Cooking method:

1. In a blender bowl, add a chicken egg at room temperature, salt, sugar, apple cider vinegar (6%) to taste. Blend with an immersion blender.
2. Add the minimum amount of sugar and vinegar, at the end of cooking you can always adjust the sauce for sweetness and acidity.
3. The bowl for the blender should be tall and narrow, I took a bowl specifically for the photo, so that you can see it better.
4. Add chopped fresh dill and crushed garlic to taste.
5. Pour in vegetable oil in a thin stream, while whisking continuously with an immersion blender.
6. Beat until the mass becomes a thick consistency.
7. Cut pickled cucumber into small cubes.
8. You can grate if you can on a fine grater, but do not forget to squeeze out excess liquid before adding to the sauce.
9. If you have a sour cucumber, add less of it.
10. Add the pickled cucumber and French mustard to the sauce, stir to combine. Taste the sauce, adjust sweetness and acidity.

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.

French grain mustard

Ingredients:

• Yellow mustard beans - 1/3 cup;
• Black mustard in grains - 2 tablespoons;
• Powdered mustard - 2 tablespoons;
• Water - 125 ml;
• apple cider vinegar - ¼ cup;
• Lemon zest - 1 tsp;
• Orange juice - ¼ cup;
• Dried dill - 1 tsp;
• Salt - ½ tsp;
• Honey - ¼ cup.

Cooking method:

1. Since we are preparing the mustard mixture, we will begin our cooking with its processing. We mix light and dark grains and grind them a little in a coffee grinder.
2. Pour mustard powder, salt into the resulting mixture and season with vinegar, citrus juice and boiling water in the stated volumes. Mix everything and leave for 5 minutes.
3. Now we need to transfer the mustard mass into the bowl of a blender or food processor, add the zest, dried dill and beat until creamy.
4. So, in principle, our French mustard in grains is ready, but among all the ingredients we still have honey. We can mix it in the general composition, or we can simply not add it. This is, as they say, a matter of taste.
5. Store this spice mixture in the refrigerator. And the scope of its application is truly enormous. This seasoning can be added to salads, as a sauce for vegetable, meat and fish dishes, as well as to grease sandwiches with it. Believe me, you and your guests will be satisfied.

Dijon mustard (French)

Ingredients:

• Black and white mustard seeds,
• water,
• a mixture of spices "herbs of Provence",
• liquid honey,
• cinnamon,
• carnation,
• salt,
• allspice peas,
• wine vinegar or white wine (I used vinegar)
• olive oil.

Cooking method:

1. I cook everything by eye, I took a little bit of everything, because. This is my first time making this mustard. I put a small saucepan on the fire, put a mixture of “Provencal herbs”, 2 cloves, a few peas of allspice in it, and when it all boiled, added salt, 1 teaspoon and boiled for a couple of minutes.
2. Meanwhile, in a special bowl, I tried to crush the seeds with a mortar - this is not an easy task, and I did not crush all the seeds.
3. I poured mustard seeds into a jar, poured boiling water with seasonings (through a sieve), added a teaspoon of honey and a little cinnamon.
4. The liquid should cover the seeds, but it should not be too much, otherwise the seeds will float as if separately.
5. Pour vinegar (1 teaspoon) and olive oil. Leave to cool at room temperature, then put in the refrigerator.
6. If it didn’t work out very well to crush the seeds, then you can either add a spoonful of mustard powder during the cooking process, or add mustard, whichever you prefer, to the finished one.
7. Personally, I did not add anything, everything suited me.

French mustard

Ingredients:

• Light mustard seeds - 150 g
• Fruit juice or water - 100-150 ml
• Fruit vinegar - 100 ml
• Sugar and / or honey - 2-3 tbsp.
• Salt - about 0.5 tsp or to taste

Cooking method:

1. When buying granular mustard, which is sometimes called "French" by different manufacturers, each time I thought about how to cook this seasoning myself.
2. In my family menu, most often grainy mustard is served with meat dishes, eggs and is part of salad dressings based on mayonnaise or vegetable oil.
3. I'll show you a variant of medium-spicy, savory, sweetish grainy mustard, but you can adjust the ratio of sugar and vinegar to your taste.
4. To prepare French mustard, prepare the ingredients according to the list.
5. Rinse granular mustard in water, then in a suitable food container, saucepan or saucepan, pour apple (or other) vinegar and fruit (or other) juice without pulp.
6. Place in the refrigerator and leave the mustard seeds to swell for 1-2 days.
7. Then heat the mass to a boil on the stove or in the microwave. It is believed that the longer the cooking time, the less spicy the mustard will be, but I did not compare, but cook for about 1 minute.
8. Set aside 2-3 tbsp. spoons of the obtained grains and puree them with a blender nozzle or a pusher.
9. Add sugar (and/or honey) and salt, as well as the resulting gruel from mustard seeds, to the remaining hot mass of grains. Stir.
10. Taste it. At this point, it is not yet the same and not of the same consistency, but it is already possible to understand whether something else needs to be added. It can be sugar, honey, salt or a little more vinegar.
11. Arrange the resulting French mustard in sterile jars, let it ripen for at least a couple more days. Store in refrigerator.

Homemade mustard powder

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.

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. Read more:
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.

Due to which it will become even tastier, and in many other dishes.

Everything is prepared quite simply and quickly, without much effort. Having saved the recipe for yourself, you can then completely abandon store products. After all, as for me, the most important thing is that you can cook mustard to your taste, i.e. make it either spicy, burning, or sweet, bitter, etc. Mix for yourself, as they say, what can not be said about the store ones (for me they are not spicy enough, some kind of tasteless).

I will give you several cooking options, and you use the one you like. And please don't forget to leave a comment.

A simple and quick recipe for making spicy, burning mustard at home. Of course, you can adjust the spiciness to your taste, but, for example, this option suits me and my family.

Ingredients:

• mustard powder - 3 tbsp. (with a slide);
• hot (40-50°C) water - 150 ml;
• sugar - 1 tbsp;
• salt - 1 tsp;
• vegetable oil - 2 tsp;
• apple cider vinegar (or lemon juice) - 2 tsp

Cooking:

1. Add 3-4 tablespoons to the bowl. dry mustard powder.

2. Gradually, while stirring, pour hot water, so that there are no lumps. Mix well until a homogeneous mass is obtained.

You can adjust the density to suit you. If it turned out too liquid, then just add another 1 tbsp. powder.

3. After obtaining a homogeneous mass, add 1 tbsp. sugar and stir.

The more sugar, the hotter the mustard will be.

4. Then 1 tsp. salt (no slide). Stir, and in the process, add vegetable oil.

5. Add 2 tsp. vinegar or lemon juice. And stir.

6. The bitter taste will be felt so that it does not need to be allowed to stand in a cold place. Pour into a jar and let stand for 10-12 hours.

Having done it quickly in the morning, you can safely use homemade mustard in the evening.

Homemade mustard powder with honey

As a result, this mustard has an original taste and a special sweetness. More suitable for a lover of something unusual 🙂 A simple recipe, worth a try, maybe this is what you need.

Ingredients:

• mustard powder - 8 tablespoons;
• flour - 2 tablespoons;
• honey - 3-4 tablespoons;
• water - 100 ml;
• apple cider vinegar 6% - 6 tbsp;
• salt - 1 tsp;

Cooking:

1. Add flour and mustard to the bowl. Mix.

2. Pour in 100 ml. boiling water and stir well.

3. Cover and leave for 15 minutes.

4. Meanwhile, in a separate bowl, add salt and vinegar to the honey. Mix everything until smooth.

5. After 15 minutes, pour the honey mixture into the mustard. And stir until you get a homogeneous mass, until all the lumps disappear.

All is ready! Let it brew for 3-4 days so that the taste becomes more elegant and not as sharp as at the beginning. Enjoy!

Classic homemade mustard recipe

A short video that talks about the classic way of cooking, without any additives. Everything is simple and fast. The author of the video, Tatyana, will explain everything step by step and show you very well. Watch and try.

Ingredients:

• 4 dessert spoons of dry mustard powder
• 6 dessert spoons of very warm boiled water
• 1 teaspoon salt
• 1.5 teaspoons of sugar
• 1.5 dessert spoons of vegetable, and preferably olive, oil
• 1 dessert spoon of vinegar

Mustard at home in cucumber pickle

In past issues, I wrote about how to cook pickled cucumbers for the winter and. So .. you can use cucumber pickle to make mustard sauce, which is perfect for marinating meat. It makes the meat soft and tender. Try this option.

Ingredients:

• mustard powder - 5 tablespoons;
• cucumber pickle - 14 tablespoons;
• sugar - 1 incomplete tablespoon;
• vegetable oil - 2-3 tablespoons;

Cooking:

1. To begin, warm the brine slightly. Then put in a bowl 5 tbsp. mustard powder.

2. Add an incomplete tablespoon of sugar and mix.

3. Add brine and mix until smooth (no need to add salt, as it is already present in the brine itself).

If you want to use it as a marinade for meat, then make it thinner.

4. Transfer to a container or glass jar, close and put in a warm place for 8-10 hours (or overnight).

5. After it has been infused, some water is formed on top, which you just need to pour out. Stir. And add vegetable oil.

To keep longer, add 1 tsp. vinegar. That's all friends, cook, try and eat to your health! Share your ideas in the comments, who cooks how. It will be interesting to read.

Video recipe for cooking mustard with honey

I came across a very unusual one. I'll try to do it too. I'll leave it here so I don't lose it

Ingredients:

• mustard powder - 5 tablespoons;
• honey - 3 tablespoons;
• vinegar - 5-8 tablespoons;
• juice of one lemon;
• lemon zest - 1 tsp;
• olive oil - 5 tablespoons;
• salt - 1.5 tsp;
• sugar - 3-4 tablespoons;
• ginger root - 4-5 cm + 1 glass of water;

That's all. I really hope that the article was useful to someone. if so, please let me know. Please share with your friends by clicking the social buttons below. It will be very nice)) And I wish you bon appetit! Until the next release.