How to cook dry mustard in brine. Homemade mustard in tomato brine

Homemade mustard is more vigorous than store-bought. It is prepared simply, I will not say that it is fast, but there is no particular hassle in cooking. According to this recipe, my grandmother also made mustard, and for a very long time I thought that there were simply no other ways. I suggest making homemade mustard in brine. You will see for yourself how simple the recipe is. The brine can be any, or tomato. Whoever does it, I think there will be no problems with one of the main ingredients.

This is perhaps the only recipe where I do not have exact proportions. For a long time I adapted a small jar of tomato paste for mustard, 300 grams.

Products:

• Dry mustard
• Pickle (cucumber or tomato)

Optional sugar, vegetable oil

Cooking:

Pour dry mustard into a jar, about a little more than half, so it will be more convenient to stir.

Now we take the brine and gradually pour it into the mustard, mix. Here we adjust the consistency as we wish, more liquid or thicker. I do not advise to make it too thick, so it will dry faster. In the process, it is very easy to adjust the density by adding mustard or brine, it is difficult to do something here, something is wrong.

Mix thoroughly, close the lid and put in a warm place overnight / day. Mustard is ready, you can taste it.

As part of the products for cooking at will, I indicated sugar and vegetable oil. I do without them, but for a milder taste, you can add about 0.5 tsp of sugar and 1 tsp of vegetable oil. You can experiment and choose the option that you like the most.

As for the brine, namely its temperature, if the brine is taken warm, it will also make the taste softer, cold - more vigorous.

Again, for my taste - I take the brine straight from the refrigerator and do not use anything else - mustard and brine. Simple and no hassles.

For big fans to try something new - if you wish, you can add various seasonings and spices, bringing mustard to its ideal taste, and honey instead of sugar. Try these options too.

Mustard is a spicy-aromatic plant and, at the same time, a seasoning prepared on the basis of its seeds. On the one hand, it seems that there is no dish easier to prepare than mustard seed seasoning, on the other hand, there are a huge number of recipes in the gastronomy of different countries and peoples.

How to make homemade mustard from dry powder - a classic recipe

One of the most common and quick recipes involves a ready-made powder. The finely ground dry component quickly combines with the liquid base, the seasoning turns out to be pretty in appearance with a piquant taste and a pleasant lemon aroma.

Ingredients:

• Mustard dry, pounded into powder - 3 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Lemon juice - 2 tbsp. l.
• Salt - 0.5 tbsp. l.
• Granulated sugar 1 tbsp. l.
• Boiling water - 100 ml.

Cooking method:

1. Combine dry ingredients - sugar, salt, powder.
2. Boil water and pour the mixture with boiling water (according to the norm).
3. Grind until smooth.
4. Pour in oil.

The most useful is olive, then linseed, but the usual one, made from sunflower, is no worse.

1. Squeeze the juice from the lemon, also add it to the seasoning.
2. Cover the container with the finished product tightly with a lid so that it does not dry out.

Before serving, the seasoning should stand for several hours in a cool place. This time is just enough to cook dinner and invite the family to the table.

Recipe for mustard in tomato brine

To get a delicious mustard paste, many housewives use brine. It is usually saturated with vegetable juices, has a sufficient amount of salt and pungency.

Products:

• Tomato marinade - 330 ml.
• Mustard powder - 2/3 cup.
• Sugar - ¼ tsp
• Salt - 1/3 tsp.
• Vegetable oil - 2-3 tbsp. l.

Sequencing:

1. Pour tomato marinade into a container of 0.5 liters according to the norm, pour mustard powder on top.
2. Add sugar, salt here and start mixing thoroughly.
3. You can simply close the jar with a plastic lid, shake, turning, until a homogeneous mixture is obtained.
4. If it turned out too thick - add a little liquid, too liquid seasoning - pour mustard powder.
5. At the very end, pour in the oil and mix again until smooth.

Interesting: Oil reduces spiciness, if you want to get a vigorous mixture, then you need to pour it in quite a bit. If you need a delicate sauce at the exit, then add a little more oil than the norm. And be sure to let it brew before serving.

How to make mustard from cucumber pickle powder

As mentioned above, marinade is an excellent liquid base for making mustard. Tomato is considered the most suitable, followed by cucumber.

Ingredients:

• Pickled cucumber liquid - 220 ml.
• Mustard seed powder - 3 tbsp. l.

Cooking scheme:

1. Cucumber pickle is best taken chilled.
2. Pour it into a fairly deep container.
3. Then pour out the powdered component.
4. Using a wooden spatula, gently stir until a homogeneous mass is obtained.
5. Lastly, pour in the oil, stir again.
6. Transfer the prepared mixture to a suitable glass container.
7. Seal tightly and hide away in the refrigerator.

In principle, seasoning can be served immediately to the table, but a good product should be infused for 1-3 days.

Cabbage brine mustard recipe

If the cucumber harvest was small, but a huge amount of cabbage was salted, then in winter and spring thrifty housewives have a chance to treat their relatives with a spicy cabbage brine sauce.

Ingredients:

• Mustard powder - 1 cup.
• Cabbage brine.
• Salt - 1 tsp
• Sugar - 1 table. l.
• Refined oil - 1-2 table. l.
• Vinegar 9% - ½ tsp
• Seasonings.

Action algorithm:

The cooking technology is somewhat different from the previous methods: there the dry component was poured into the liquid, here everything is vice versa.

1. Pour mustard into a deep bowl (according to the norm).
2. Stirring constantly, add cabbage brine to it, and this should be done in small portions to control the consistency.
3. When the mass reaches the desired density, add sugar, salt, pour in oil and vinegar.
4. Grind thoroughly to get a homogeneous mass.

According to this recipe, the hostess has a wide field for experimentation - various spicy additives can be added to such a sauce, for example, ground cloves or nutmeg.

Delicious mustard with honey

The following recipe suggests combining, at first glance, incompatible products - spicy grains and sweet honey. Seasoning prepared on such products is both spicy and sweet at the same time.

Ingredients:

• Mustard seeds - 70 gr.
• Salt - ½ tsp.
• Natural honey - 50 ml.
• Water - 50 ml.
• Juice of half a lemon.

Good housewives advise you to cook mustard powder yourself, because in this case the seasoning turns out to be more spicy and fragrant.

Cooking:

1. Grind beans using an electric or mechanical coffee grinder.
2. Sift through a strainer into a deep container.
3. Mix with salt (it is better if it is also finely ground).
4. Boil water and immediately pour mustard powder.
5. Grind, if it turned out too thick, add a little more hot water.
6. Then add honey to the mass, continuing rubbing.
7. Finally add oil and lemon juice.

The resulting product requires some time to infuse, they say that it should “ripen” within 4-5 days, but it is unlikely that the household will be able to withstand so long.

Very spicy old Russian homemade mustard

At all times, housewives knew how to "warm up" the appetite of their loved ones - for this they used mustard. Today it is not a problem to buy it in a store, but cooked at home is much tastier.

Ingredients:

• Mustard powder - 200 gr.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Boiling water - 220 ml.
• Vegetable oil - 1-3 tbsp. l.
• Vinegar 3% - 200 ml.
• Clove, cinnamon, laurel.

Action algorithm:

1. Pour boiling water into a deep container according to the norm, pour salt and sugar into it.
2. Put laurel, cinnamon, cloves or other spices here.
3. Put on a small fire, stand for 5-7 minutes.
4. Strain through cheesecloth so that large particles do not get into the future mixture.
5. Pour hot marinade over mustard powder.
6. Mix thoroughly.
7. At the very end, add oil and vinegar, tasting the taste along the way.

The finished product is best decomposed into small jars, cool. Refrigerate for several days.

Spicy Russian mustard

Today, the plant of the same name is grown by a rare gardener, but buying seeds or ready-made powder is not a problem. And, therefore, you can try to cook a fragrant seasoning according to one of the old Russian recipes.

Take:

• Mustard powder - 4 tbsp. l.
• Water - 6 tbsp. l.
• Salt - 1/3 tsp.
• Sugar - 1-2 tsp
• Vegetable oil - 1-2 tbsp. l.
• Vinegar 9% - 1 tbsp. l.

Sequencing:

1. Sift the powder to break up any lumps.
2. Fill with water according to the norm and rub thoroughly.
3. Pour in the rest of the dry ingredients.
4. Stir until smooth.
5. Pour in the vinegar, continuing to rub.
6. Lastly, stir in the oil.

Too much preparation of a delicious mixture is not necessary, the recipe is simple, it cooks quickly.

Dijon mustard recipe

Hot and spicy seasoning from the plant of the same name was prepared and prepared in different countries of the world, but only one city has received the right to give its name to the spicy sauce - this is the French Dijon, located in Burgundy.

The popularity of this dish is high, but there are not so many recipes, the French know how to keep secrets, but we will still reveal one.

Ingredients:

• Mustard seeds (white and dark brown).
• Fresh honey.
• White wine (can be replaced with grape vinegar).
• Olive oil.
• Carnation.
• Provencal herbs.
• Boiling water - 1 cup.
• Salt - 1 tsp
• Vinegar - 1 tbsp. l.

Action algorithm:

1. Boil water in a small saucepan, add herbs, pepper, salt.
2. Pour a mixture of seeds into a separate container, crush them a little with a pestle so that the part remains not crushed.
3. Strain fragrant boiling water through a sieve, pour over crushed grains with it so that the water barely covers them.
4. Pour white wine, oil, vinegar here.
5. Rub everything well.
6. Leave in the room until cool, then cork and put in the refrigerator.

With such a seasoning, breakfast should be French-style, for example, toast with egg and ham.

Another version of French mustard with grains

Real mustard is not only tasty, but also healthy, and you can serve it with fish and meat dishes.

Ingredients:

• Mustard powder - 1 cup.
• Mustard beans - ¾ cup.
• Water - 1 glass.
• White wine (dry) - 1 glass.
• Vinegar 5% - ½ cup.
• Brown sugar - ½ cup.
• Seasonings - 1 tsp

Action algorithm:

1. Mix the grains and the dry component with water, leave for a while to infuse.
2. To make a fragrant mixture of bite, wine and seasonings, you can add half a fresh onion.
3. Put on a small fire, stand for 10 minutes. Strain.
4. It remains to combine the marinade and the previously prepared mustard mixture. Slightly grind, cool.
5. Store refrigerated in a glass container with a lid.

Delicious mustard on applesauce

Sour apples are also suitable for preparing a fragrant seasoning, and even better - applesauce.

Ingredients:

• Apple puree - 1 jar of baby food.
• Mustard powder - 3 tbsp. l.
• Sugar - 1 tbsp. l.
• Salt - 1 tsp
• Vinegar - 1-3 tbsp. l.
• Sunflower oil - 1-2 tbsp. l.
• A mixture of herbs and spices.

Action algorithm:

Secret: This dish does not need water at all, applesauce acts as a liquid base, it also gives a spicy slightly sour taste.

Mustard in brine is fragrant and quite strong due to the spicy taste of the brine itself. It goes well with kebabs, grilled meat and sausages, jelly, lard and other dishes. It can also be used as an ingredient in other sauces.

Mustard in brine is a great addition to sausages and meat dishes

Ingredients

Mustard dry 4 tbsp brine 100 milliliters Refined vegetable oil 1 tsp

• Servings: 8
• Cooking time: 10 minutes

Recipe for mustard in brine from tomatoes

First, consider the option of preparing mustard in brine from pickled tomatoes. It has the mildest taste, slightly sweetish.

Cooking order:

1. Heat the brine until slightly warm.
2. Pour mustard powder with brine, stirring constantly so that there are no lumps.
3. Add vegetable oil, mix well.

Let the mustard brew covered in a warm place. Seasoning is ready in 8-10 hours.

Homemade mustard in brine from cucumbers

For this seasoning you will need:

• Pickled cucumber pickle - 1 stack.
• Mustard powder - 5 tbsp.
• Vinegar 9% - 1 tbsp.
• Sugar - 1 tsp
• Sunflower oil - 1 tbsp.

Strain the cucumber brine, dilute the sugar in it and add the vinegar. Pour in the mustard powder, stirring constantly, until the consistency of sour cream is obtained. Add oil, stir and transfer to a glass jar with a lid. Let the mustard brew in the refrigerator for at least 3 hours.

This seasoning turns out to be quite spicy, it is good to serve with fatty meat, grilled, boiled pork. Mustard stimulates the production of gastric juice and facilitates the digestion of heavy foods.

Mustard in cabbage brine

List of ingredients:

• Pickle from cabbage - 1 stack.
• Mustard powder - 200 g.
• Mustard in grains - 2 tbsp.
• Vinegar 9% - 1 tsp
• Paprika powder - 1 tsp
• Black pepper - 1 pinch.
• Salt and sugar to taste.

The proportions of products can be changed depending on their spiciness and your preferences. For example, if you have sauerkraut brine, it is quite acidic on its own, so vinegar is not needed, but sugar is worth adding. Pickled cabbage brine can be sweet and not very spicy, so sugar can be omitted.

Pour the brine into the mustard powder, stirring constantly so that there are no lumps. Add salt, sugar, vinegar and spices, mix. Leave overnight in the refrigerator in a closed glass jar. You can try in the morning.

This mustard is suitable for meat and fish dishes, scrambled eggs, fried sausage.

As you can see, it is very simple to prepare mustard on your own, because all that is required is to dilute the powder with ready-made brine and let it brew.

Mustard is a seasoning sauce based on white, sarepta and black mustard seeds, which are pre-ground to a powder consistency. Crushed mustard powder is mixed with water, lemon juice or vinegar, wine, or other liquids, and salt, granulated sugar or other spices are added to taste. The taste of mustard can be from sweetish to very spicy. The color depends on the seeds used, ranging from pale yellow to yellow-brown.

This sauce goes well with meat dishes. It is added to hamburgers, hot dogs, salads, snacks. Mustard is an ingredient in many sauces and marinades. I suggest cooking mustard in cabbage brine. The recipe is simple, and the result will be appreciated by all lovers of spicy. Mustard turns out vigorous.

For cooking, you will need mustard powder, sunflower oil, cabbage pickle.

Sift mustard powder through a fine strainer into a deep plate. If you want good mustard, buy good quality mustard powder. I, for the experiment, used the powder of many manufacturers, most did not give the desired result.

Pour in the cabbage brine. You can take both sauerkraut and pickled cabbage. You can increase or decrease the amount of brine indicated in the recipe, depending on the desired consistency of the finished sauce. First add about half, and then, if necessary, add more to get the desired consistency. The brine does not need to be heated, it will do right from the refrigerator. Pound until a homogeneous mass is obtained.

Pour in unscented vegetable oil. Mix well until evenly distributed. If vegetable oil was used for pickling cabbage, then it can be omitted.

Transfer the seasoning to a convenient clean and dry jar. Cover with a lid and leave in the kitchen for 12-24 hours. In my case, the mustard showed off in the kitchen for about a day and only then went to a cool place for storage. Remind yourself of it from time to time and mix it up.

Mustard in cabbage brine is ready for tasting. Serve with your favorite meat dishes. Especially delicious with homemade jelly. Bon appetit!

Tastes change, I know that for sure. About 5 years ago, I was not at all interested in the topic - how to make mustard from powder at home. I didn't like the taste of mustard or the smell. I'm sure many people have a question - what is jelly without mustard. - also a sharp little thing and goes well with jelly.

But, as I said, tastes change and now a jar of vigorous mustard is always in my refrigerator. It is not only a tasty and spicy addition to jelly, meat and fish dishes. I love to add mustard to marinade for meat, you can make salad dressings. And how do you like such a sandwich - a piece of dark bread, a thin layer of mustard, slices of salted lard and rings of pickled cucumbers on top. A song, not a sandwich.

Of course, you can buy this seasoning in the store, but I think that a good mustard is homemade mustard, especially since it is done easily and quickly. But any dish, even the simplest, has its secrets. If you do not have your own recipe, then by adopting some tips, you may well create your own exclusive seasoning.

Homemade mustard - the subtleties of cooking

1. To prepare mustard, you need a dry powder and a lot depends on its quality. When buying, pay attention to the expiration date, the old product loses its useful and aromatic properties. The powder must be dry, crumbly, finely ground without impurities. Of course, it is difficult to see this in a closed package, but if you don’t like the appearance of the powder after opening, you can sift it with a fine sieve.
2. Dry powder does not have a sharp taste, it appears from interaction with water. There are different recipes - pour the powder with cold, warm water and even boiling water. In principle, any option is possible, you just need to keep in mind that the hotter the water, the less vigorous the mustard will be. The optimum temperature is 60 degrees, it is at this temperature that dry mustard gives off all its beneficial properties and aroma.
3. The classic version of mustard is a dry powder, water, salt, sugar, sunflower oil. You can supplement the usual recipe with different ingredients and get a new, exclusive taste of seasoning:

• water can be replaced with cucumber, tomato, cabbage pickle, beer, milk, dry wine.
• sugar can be replaced with honey, they say mustard is good with buckwheat honey.
• to give a special flavor, various spices are added, such as cinnamon, turmeric, ground cloves, coriander, ginger, nutmeg.
• so that the mustard does not lose its aroma and sharpness longer, lemon juice and vinegar are added.

Actually, these are all the secrets of preparing a fragrant and spicy seasoning. Next, I will share my recipe.

How to make mustard powder at home from brine

I make mustard from brine from pickled cucumbers or tomatoes. I like this recipe because there is no need to add anything extra. When pickling in a jar, I put different spices and the brine always turns out fragrant and tasty, see my recipe for pickled cucumbers.

Ingredients:

• dry mustard powder - 3 tbsp. l. with a slide
• brine from pickled cucumbers or tomatoes - 100 ml
• salt - 1 tsp
• sugar - 2 - 3 tsp
• apple cider vinegar - 2 tbsp. l.
• mustard oil - 1 tbsp. l.

Step by step recipe with photo:

Recipe tips:

• If you do not have mustard oil, you can replace it with sunflower oil.
• I use my own apple cider vinegar. It is weaker than store-bought, so I add 2 tablespoons. If you use a store-bought one, then put one first so that the mustard does not turn out sour.
• The amount of vinegar depends on how much of it is in the brine. I already know the taste of my products, so I use the proportions that I indicated and sour mustard does not work. So adjust to your taste, you may not need vinegar at all if there is enough of it in the brine.
• I also add sugar, depending on what brine I'm making from. If from cucumber, then I put three spoons, and if from a tomato brine, then two.
• “Spoon with a slide” is a loose concept. Therefore, before putting the mustard in the refrigerator, see how thick it turned out. If it seems thick to you, then you can add brine and bring to the desired consistency.

In principle, the mustard is ready, but at this stage it will be more bitter than necessary, it will not yet have a pleasant sharpness and the expected taste. You need to give her time to settle down. Put a jar of mustard in the refrigerator overnight, and the next day serve a vigorous seasoning, for example, with jelly.
Thanks to brine and apple cider vinegar, mustard, if stored in a sealed container and in the refrigerator, will not lose its qualities for a month.

This seasoning gives not only piquancy to dishes, but also benefits our body by improving appetite, digestion and metabolism, and facilitates the digestion of proteins. There are also contraindications for this spicy seasoning, but there will be an article in more detail about the benefits and harms of mustard, follow the blog news, but for now watch the video.

The benefits and uses of mustard - video

I’m sure that by making mustard from powder at home according to my recipe or by playing with different additives, you will make something of your own, but you definitely won’t buy it in stores.

Good luck with your experiments.

Elena Kasatova. See you by the fireplace.