How to cook mustard at home. Features of the preparation of Russian sauce

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 tell 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 to make 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.

We all know what it looks like and what it tastes like. mustard- spicy, prepared on the basis of 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.

The main difference between Russian mustard and its other types is excessive vigorousness. Depending on the additional ingredients, the taste of mustard can vary from spicy to sweet-spicy. During the preparation of mustard, garlic, spices, horseradish, honey, onions can be added to it. 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.

All this is not a reason to refuse spicy and spicy mustard, because you can always cook it at home from ordinary mustard powder. In this case, you will be sure that there is nothing harmful and dangerous in it, in addition, at a cost price, it turns out to be several times cheaper than the finished one. It is worth mentioning that it has its own subtleties of preparation, keeping which, you will get a very tasty sauce of exactly the taste you want.

Today I will tell you how to make homemade table mustard from powder. Mustard powder, as well as other ingredients, is a must-have in every home, which allows you to cook it at any convenient time. And yet, be sure to store mustard powder in a hermetically sealed bag, and even better in a glass or porcelain jar.

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)

Powder mustard at home - recipe

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. 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.

Add more water to make it look like a liquid slurry. Leave the bowl in a warm place for 10-12 hours.

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. 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.

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.

Mustard at home ready.

Transfer it to a clean jar and close the lid tightly. Store in the refrigerator for up to three weeks. Enjoy your meal.

Mustard powder at home. Photo

Mustard recipes are also widespread, prepared not with boiling water, but with apple juice and brine. Pickle for this you can use cabbage, tomato, cucumber. And here is another recipe for mustard in cucumber brine.

Ingredients:

• Mustard powder - 0.5 cups,
• Sunflower oil - 1 .h. spoon,
• Table vinegar - 1 teaspoon,
• Cucumber pickle - an incomplete glass,
• Salt - to taste
• Sugar - 1 teaspoon without a slide,

Mustard in brine - recipe

Pour warm brine into a bowl. Add mustard powder. Stir. Pour the mustard into a jar. Close the lid and put in a warm place. In winter, as a rule, it is placed near the battery. After 10-12 hours, open the lid, add sugar, vinegar, and vegetable oil. If there is not enough salt, add salt. Stir mustard thoroughly. Homemade mustard powder in brine ready. Such mustard, as well as table mustard, must be stored in the refrigerator.

Fans know that a truly healthy and spicy mustard can only be made from grains, since powder manufacturers often save on its preparation: they do not grind the seeds of the plant, but the cake left after squeezing the oil out of them. And in the manufacture of pasta, less valuable soybean oil is added.

White mustard grains are bright yellow, the seasoning obtained from them is slightly spicy. If you need mustard with a burning taste and a rather sharp, but appetizing smell, you need to take Sarep grains. It is this variety that is familiar to everyone from store seasoning. The most pungent is black mustard. Pasta made from it has a red-brown hue. This seasoning should be used with caution, even for those who like spicy.

To prepare homemade mustard according to any recipe, the grains need to be crushed. You can do this yourself with a mortar and pestle, or use a coffee grinder. The resulting powder must be sifted through a fine sieve.

Homemade mustard with honey

Ingredients:

• mustard seeds

  200 g vinegar

How to make homemade mustard with honey:

1. Grind mustard seeds to a powder consistency, sift through a fine sieve.
2. Place honey on fire and bring to a boil. Pour the resulting mustard powder in a thin stream, mix it, pour in the pre-boiled and already cooled vinegar.
3. The resulting composition is quickly and thoroughly mixed until a homogeneous mass.
4. Homemade mustard with honey is ready to eat.

Homemade mustard from grains (second recipe)

Talesofakitchen

Ingredients:

3 art. tablespoons crushed mustard seeds

2 tbsp. spoons of sugar

1 teaspoon salt

3 art. tablespoons chilled vinegar

How to make homemade mustard from grains:

1. Sift the crushed mustard through a fine sieve, add sugar, salt, chilled table vinegar to the resulting dry powder.
2. Mix the ingredients until you get a thick mass without lumps.
3. This method of preparing mustard is interesting in that you can adjust its strength. The longer the mustard is stirred, the more aromatic and spicy it becomes. Some of the gourmets advise doing this for at least 1 hour. Connoisseurs assure that the seasoning will only benefit from this in taste and strength.

This method of cooking will require some skill, as there will be several ingredients on the fire at the same time that will require attention.

ThePioneerWoman

Ingredients:

150 g table vinegar


200 g mustard powder obtained from grains


1 st. a spoonful of burnt sugar

How to make homemade mustard with burnt sugar:

1. Pour vinegar into a metal container and bring it to a boil. Without allowing the liquid to cool, pour it into a saucepan containing 200 g of mustard powder obtained from grains. The composition is quickly and thoroughly mixed.
2. Prepare burnt sugar, 1 tbsp. a spoonful of which, hot, pour into the mustard composition.
3. Mix all the ingredients again quickly and well, put the pan on the stove. Bring the mixture to a boil, remembering to stir continuously.
4. Turn off the heat and continue stirring until the composition is completely cooled.
5. The mustard obtained in this way has an excellent taste and aroma. Its strength depends on what kind of grains was chosen for the preparation of mustard powder.

Unusual apple mustard recipe in our video! Watch and cook!

Step 1. We prepare dishes for mustard.

For ready-made mustard, small glass jars with lids, for example, from baby food, are suitable. Wash the jars thoroughly with soap and water, rinse and dry with a towel. The lids are also thoroughly washed and wiped.

Step 2. Dilute the mustard powder.

First you need to boil some water. Then we take a bowl, pour mustard powder into it. We check that there are no lumps. We add a little - 2 tablespoons boiled, warm water. We mix everything well. There shouldn't be any lumps. If lumps come across, rub them with a spoon. It is best to stir the mustard with water using whisks. Then add the remaining amount of warm water - 4 tablespoons. The consistency of diluted mustard should be like a thick porridge.

Step 3. We insist on mustard.

Top the mustard with boiling water. Pour carefully, do not mix. Our mustard should be under a layer of boiling water. And let her stand minutes for 5-10. Then carefully drain the water.

Step 4. Mix the ingredients.

In a bowl with mustard, add salt, sugar, vinegar and vegetable oil. Mix thoroughly. You can add your favorite spices - if desired.

Step 5. We lay out the mustard in jars.

We shift the mustard into glass jars and tightly close the lids. Then we clean for a day in a dark place. Definitely at room temperature. If you make mustard in the evening, the spicy powdered mustard is ready by the next afternoon. In the future, store mustard with a closed lid in the refrigerator.

Step 6. Serve spicy mustard.

Mustard is served as a seasoning for meat products or fish. Bon appetit!

It is not advisable to make a lot of mustard. Over time, it loses its sharpness and aroma.

If the taste of cooked mustard did not suit you. You can always tweak it by adding salt or sugar. If the mustard is too hot, you can add more vegetable oil.

If the mustard turned out to be liquid, it doesn’t matter, the next day it will become thicker.

Remember that spicy mustard, like horseradish, is always very spicy to begin with. To do this, she must stand a little for 2-3 weeks so that her sharpness gives way. Never try it immediately after preparation!

You will cry huge crocodile tears and then curse me. It is best to enjoy spicy mustard after 2-3 weeks, when the taste will be moderately spicy, such as our purchased good mustard, Cossack, etc., only the taste will be much more refined and very interesting.

Looking for delicious spicy mustard sauce recipes? You will find the best cooking options for this dish in this article.

Currently, a diverse assortment of this finished product is presented for selection on store shelves. But any good housewife knows that seasoning prepared at home will give odds to any most recognized manufacturer.

How to cook homemade mustard from mustard powder in cucumber brine?

Prepare homemade mustard Surprisingly easy to prepare, but vigorous and delicious mustard cooked in cucumber pickle. Only two products, and the spicy original sauce for the most sophisticated gourmets is ready:

• For a glass of pickle from cucumbers, we take two tablespoons of fresh dry mustard
• Stir thoroughly
• Add a spoonful of vegetable oil
• We rub again
• We let it brew for ten, twelve hours

What is even more beautiful about this recipe is that it can be stored for a very long time. If after preparation, carefully cork in sterilized jars.

• Since salt and sugar are present in the brine, you can add them if desired.
• Mustard is served with all cold cuts and hot dishes, aspic and jelly
• Special adherents of this sauce spread it on bread. Use this sandwich with anything. Just enjoying the vigorous fragrant taste

How to make mustard with honey?

Prepare homemade mustard

• Mustard powder - half a glass
• Half a cup of boiling water
• teaspoon liquid honey
• A pinch each: ginger, cardamom, ground cloves and salt
• About two tablespoons of sugar and the same amount of vegetable oil

Recipe:

• Dissolve mustard powder in boiling water
• Pour two glasses of cold water
• Remove to heat for 24 hours
• Spices lightly pour boiling water
• We insist, as much as mustard
• After the required time, remove excess water from the mustard
• Add salt, sugar, honey
• Slowly add vegetable oil and vinegar
• Pouring infusion of spices
• Mustard is ready to use in two days

How to make Dijon mustard?

Prepare homemade mustard Back in the 18th century in the French city of Dijon, the production of the famous mustard, which was named after this city, began. The delicate and piquant taste obtained by replacing vinegar in the preparation of the sauce with the juice of unripe grapes quickly gained popularity.

There are about twenty recipes for making Dijon sauce. This mustard is known to everyone in the world. The real secret of the Dijon mustard recipe has been kept secret for four hundred years. Therefore, any proposed recipe will be an imitation of the present.

One of the closest in taste, which is worth paying attention to real gourmets:

• Powder mustard - fifty gram pack
• Dry white wine -200 ml
• Liquid honey - a little
• Sunflower oil - half a teaspoon
• onion head
• Salt - a pinch
• Thick tomato paste

Cooking:

• Finely chop onion and garlic
• Pour honey, wine
• Boil over low heat for a little less than a quarter of an hour.
• Strain the mixture
• Sprinkle mustard powder
• Beat with a blender
• Put some oil and some tomato paste
• Salting
• We put on the stove, until the excess liquid has evaporated
• The resulting thick mixture is sent to the cold for two days

Video: Dijon mustard at home

How to make french mustard?

Prepare homemade mustard One of the varieties of the popular Dijon mustard is the so-called "French". The highlight is that it is prepared from different types of ground grains.

• Pour 250 grams of ground grains of Sarepskaya and black varieties of mustard with half a glass of boiling water
• mix well
• Leave for 24 hours to stand
• Then add: half a glass of white wine vinegar, a little salt, a little more sugar, one gram of cinnamon, cloves, fried onions
• We beat the whole mass
• French mustard sauce is ready

grain mustard recipe

Prepare homemade mustard Despite the very refined taste, the recipe for such mustard is elementary. The emphasis on spices makes this sauce a truly original and beautiful addition to dishes.

Composition of products:

• Chilled boiled water - full glass
• Powder mustard -200 grams
• Grain mustard - 80 grams
• Dry white wine - full glass
• Acetic acid 5% - 200 ml
• Dark sugar - one hundred grams
• One small bulb
• Salt, cinnamon, turmeric - a small pinch each
• Two chicken yolks

Recipe:

• Soaking both types of mustard
• We insist for half an hour
• In the meantime, we combine 5% acid with wine, seasonings, salt and coarsely chopped onions
• We send to a slow fire for forty minutes
• Remove the remaining onion by passing the resulting mixture through a strainer.
• We combine swollen grains with yolks and vinegar-onion seasoning
• Place over low heat, slowly heating to a boil, stirring constantly.
• Cool down
• Serve to the table

How to make mustard quickly?

Making homemade mustard The fastest way to make a seasoning is without a long fermentation process. After all, depending on the recipe, it usually lasts from 12 hours to two days. Without fermentation, such a sauce is not very spicy and vigorous.

For lovers of not very spicy food, it will be very relevant:

• Take 1 tablespoon of powder and dilute with the same amount of boiling water
• Blend until smooth
• Put another 1 tablespoon of boiling water, rub again. Such steaming removes bitterness from the powder and prevents lumps from forming.
• We insist 8-10 minutes. During this time, excess essential oils will evaporate.
• To stop this process, pour in a measuring spoon of vinegar 9%
• To soften the taste, add a little sugar and vegetable oil.
• For a change, as an alternative, instead of vinegar, add lemon juice, instead of sugar - honey

How to make spicy mustard?

Prepare homemade mustard The most spicy is the "Russian" mustard:

• A glass of dry mustard powder is diluted with hot water until the density of sour cream
• Top with cold water
• Let stand for about 12 hours
• Drain the water after the set time
• Add a pinch of salt, black and red pepper, a tablespoon of 9% vinegar, sugar, sunflower oil
• We mix everything well
• Can be consumed immediately. But after a while, the seasoning gains strength
• Store in a tightly closed container

Due to its beneficial composition, mustard helps accelerate the metabolic process in the body, which promotes the breakdown of fats. It is an excellent antioxidant, antiseptic, and has antibacterial properties. Increases immunity, perfectly fights against colds.

Therefore, homemade sauce is not only a great addition to the usual gourmet diet, but also benefits the body.

Video: How to cook mustard?