Recipe for mustard seeds. Special recipes for making mustard powder at home

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.

Mustard is rightfully considered an international sauce; it is widely used in Europe and America, Russia, and Asia. Based on this product, snacks and salads, meat dishes are prepared. However, store-bought mustard does not have a sufficiently pronounced taste and smell; it does not hit the nose. Experienced housewives have no choice but to cook the product on their own. Consider popular recipes that came to us from neighboring countries. Let's highlight the main thing, give practical advice.

Features of cooking mustard

1. Mustard is prepared on the basis of a dry powder, which will later need to be diluted. It is not recommended to dilute dry mustard with boiling water, otherwise the loose mixture will lose its “vigorous” aroma and become tasteless.
2. The taste of the final product depends on the height of the temperature of the water with which the mustard will be diluted. The powder is filled with warm drinking liquid (about 40 degrees).
3. If you want to get a soft mustard that does not hit your nose, dilute it with hot water. When the goal is to prepare a product that is called "pull out an eye", dilute the powder with cold liquid.
4. To give mustard a rich taste and pleasant smell, add honey to the mixture. Buckwheat composition is considered an ideal option.
5. Many people prefer to make mustard spicy, as is customary in Asian countries. To achieve a similar effect, it is necessary to mix grated cloves, ground coriander and cinnamon into the mixture. In combination with loose spices, the addition of dry wine will not be superfluous.
6. As a rule, the shelf life of ready-made homemade mustard is quite short. To prevent the mixture from drying out after cooking, add a small amount of high-fat pasteurized milk while mixing the ingredients.
7. Many people, especially men, prefer to smear mustard on bread or supply jellied meat with it. In this case, the mixture should be "vigorous", for this you can add ginger, nutmeg or Japanese wasabi to the mass.
8. To keep the mustard fresh and moist for a long time after cooking, place a lemon wedge on top of the mixture. Change the citrus as it dries out, but at least 1 time in 5 days.
9. In the recipes below, both classic and black and white mustard can be used. The smell, texture and taste of the finished product depends on the variety.

Mustard: a classic recipe

• sugar - 7 gr.
• coarse salt - 13 gr.
• vegetable oil - 25 ml.
• drinking water - 185 ml.
• mustard powder - 90 gr.

1. Pick up ceramic or glassware with a lid, add mustard powder and fill with water (cold or hot, at your discretion). Mix the composition with a fork, make sure that there are no lumps.
2. Cover the container with foil or wrap with cling film, make a few holes with a toothpick. Put the bowl with the diluted powder in a warm place, leave for 12 hours.
3. When the specified time comes to an end, open the dishes, evaluate the result. You will see that liquid has accumulated on top of the swollen powder, try to drain it as carefully as possible. After that, add salt, granulated sugar and oil, mix. Transfer the mustard to a jar, put a slice of lemon on top of the mass, cork. Store in refrigerator.
4. The classic cooking recipe does not include table vinegar and additional spices. Mustard is not difficult to make at home, mix in any seasonings you like if you wish. From the listed components you will receive about 100 gr. finished product.

• pure water - 45 ml.
• fine salt - 10 gr.
• dry mustard - 45 gr.
• buckwheat honey - 45 gr.
• lemon juice - 25 ml.
• vegetable oil - 20 ml.

1. Pass the mustard powder through a sieve to loosen it well. Add coarse table salt, mix and pour boiling water over so that a paste-like mass is obtained. Pound the prepared mixture with a fork, add more water if desired.
2. Melt the honey in a water bath or microwave until it becomes liquid and translucent. Pour in lemon juice, sunflower oil, mix thoroughly again until a homogeneous consistency.
3. Transfer the resulting mass to a sterilized glass jar, close the lid, leave at room temperature for 4 days. After the time has elapsed, uncork the container, mix, send to the refrigerator for long-term storage.

Russian mustard

• beet sugar - 35 gr.
• bay leaf - 2 pcs.
• carnation - 2 buds
• ground cinnamon - 2 pinches
• coarse salt (not iodized!) - 25 gr.
• vegetable oil - 55 ml.
• dry mustard - 110 gr.
• drinking water - 135 ml.
• table vinegar (concentration 3%) - 135 ml.

1. Pour water into a thick-bottomed saucepan, add sugar, salt, bay leaf, cinnamon, cloves. Bring the mass until the first bubbles appear, then turn off the burner.
2. Cool the composition to an acceptable temperature. If you want to make a spicy mustard, use the liquid after infusion for half an hour. In cases where you want to get a "light" mixture, let the solution stand for 2 hours.
3. Once the liquid is ready, strain it through 3 layers of gauze. Pour mustard powder, mix with a fork or whisk until smooth. After that, pour in the vinegar solution, vegetable oil and mix well again.
4. Transfer the mixture to a glass jar, leave for a day to infuse. After that, mix, put a slice of lemon on top.
5. You can mix mayonnaise with mustard and then add dressing to salad. Also, the ideal option is to use the mixture with meat dishes and side dishes.

• dry mustard - 185 gr.
• vinegar - 75 ml.
• granulated sugar - 55 gr.
• salt - 12 gr.
• shallots - 90 gr.
• ground cloves - on the tip of a knife
• crushed cinnamon - 1 pinch

1. Prepare a kitchen sieve, pass the mustard powder through it so that it becomes loose. Start pouring boiling water and at the same time stir the mass with a fork. At the exit, you should get a pasty mass, the consistency of which resembles dough.
2. After mixing the water with the powder, leave the mass to infuse under the lid for 20 hours. You will notice that liquid has collected on the surface, it must be carefully drained. Next, add vinegar, sugar, salt and spices.
3. Set the mass aside, proceed to the preparation of the next component. Take the onion and fry it until golden brown. Mash with a fork or pass through a meat grinder.
4. Add the fried mass to the mustard, mix until smooth. Transfer the composition to a glass container, cork, leave in the refrigerator. Serve at the table after 5 hours.

Danish mustard

• breadcrumbs (preferably rye) - 45 gr.
• salt - 20 gr.
• gray or red mustard - 550 gr.
• granulated sugar - 190 gr.
• black pepper - 5 gr.
• salted herring - 500 gr.
• vinegar 3% - 245 ml.
• herring brine - 100 ml.
• capers - 70 gr.
• pitted olives - 80 gr.

1. Grind the olives in a blender or chop into small pieces. Do the same with capers. Separate the ridge from the herring, you only need a fillet. Crush it with a fork or, again, use a blender.
2. Combine the chopped components with mustard, move the mass under the lid and leave for 3 hours. At this time, mix together breadcrumbs, herring brine, table vinegar, sugar, ground pepper and salt.
3. When the specified period comes to an end, combine the two compositions into one, pass through a meat grinder or blender. Pour into a glass jar and seal with a lid. At the exit, you will receive a “vigorous” product that needs to be infused in the refrigerator for another 24 hours.

Mustard based on applesauce

• salt - 20 gr.
• mustard powder - 80 gr.
• table vinegar with a concentration of 3% - 30 ml.
• applesauce without sugar (fresh) - 120 gr.
• brown sugar - 15 gr.
• seasonings of your choice - to taste

1. Pick up sour apples to mash them later. Antonovka or wild apple is considered the optimal variety. Put the fruits in the oven, bake them, then take them out and cool.
2. Remove peel, remove seeds and peel. Scroll the fruits into a meat grinder or chop in a blender. Add mustard powder to the prepared mixture, add cane sugar.
3. Stir the mustard until smooth, pour in the vinegar solution and your favorite seasonings as desired. Everything will do: ground star anise, anise, cloves, basil or cinnamon. Transfer the resulting mass to a closed container, leave for 3 days.
4. Pour into a glass container, seal with a lid. Serve with fish and meat dishes, mix with mayonnaise sauce, add to salads. Store the finished product in the refrigerator.

• ground cloves - 3 gr.
• ground ginger (root) - 6 gr.
• black mustard (dry) - 120 gr.
• wheat flour - 80 gr.
• wine vinegar - in fact
• granulated sugar - 60 gr.
• fine salt - 50 gr.
• ground black pepper - 13 gr.

1. Mix together all the spices, sugar, salt. Start pouring in wine vinegar to end up with a thick mass.
2. In another container, mix mustard powder and wheat flour, also dilute with vinegar to a paste-like consistency. Combine this composition with the previous one, transfer to a hermetically sealed container.
3. Put the finished product in the refrigerator for 12 hours, then remove excess liquid from the surface of the mass and start eating.

Mustard with cucumber pickle

• dry mustard (powder) - 60 gr.
• cucumber pickle - in fact
• sugar - 10 gr.
• olive oil - 20 ml.

1. Mix dry mustard with granulated sugar and cucumber pickle so that the mass resembles a paste in consistency. Transfer the resulting mixture to a glass jar, cork and wait 8 hours.
2. After the expiration of the prescribed period, drain the liquid that formed after infusion. Add oil, mix everything well and refrigerate for long-term storage.
3. You can cook mustard in this way on tomato or cabbage juice, if there is no cucumber pickle. Optionally add ground cloves, red pepper, nutmeg and other seasonings as desired.
4. If it is not possible to use cucumber pickle, prepare an analogue yourself. Take the liquid from sauerkraut, dilute it with table vinegar mixed with water in a ratio of 2: 1.

It is easy to prepare mustard at home if you follow the step-by-step instructions and practical tips. Consider the most popular recipes based on applesauce, cucumber pickle, honey, shallots or herring.

Video: how to make mustard from mustard powder

How to make the most delicious mustard

First, check out how to make mustard from dry powder. Under the cut - recipes for mustard from other products.

The question of how to prepare mustard from dry powder comes to me so often that I decided to write about this recipe separately. Of course, now there is a large selection of ready-made mustard in stores, but home-made mustard from dry powder can be made taking into account any preferences and tastes, including any additives (nuts, chestnuts, spices).

In fact, it seemed to me that on any bag of dry mustard there is an instruction for its preparation. However, in practice it turned out not quite so. Well, let's fill this gap.

I will only warn you that it is better to prepare mustard from dry powder on the eve of the intended use.

Take dry mustard powder. It should be fine, without impurities and particles of husk. Just in case, you can sift it through a small strainer. For home use, it is better to prepare a little mustard; freshly brewed, it is more pungent and fragrant. Over time, all these qualities will disappear. Take about a tablespoon of powder (25-30 g).

Pour it in 1 tablespoon of boiling water. Mix well until a thick "dough" is formed, and add another tablespoon of boiling water. We use a two-stage introduction of liquid so that not a single lump remains. Boiling water will eliminate the excessive bitterness of dry mustard (due to the release of essential oils). Leave for 10 - 15 minutes so that the essential oils stand out from the mustard in sufficient quantities.

Now you can add a teaspoon of sugar and vegetable oil to the mustard, salt (half a teaspoon).

In conclusion, we introduce 9% vinegar or you can replace it with lemon juice. Acid is needed to stop the release of essential oils. We also take 1 teaspoon of vinegar.

Once again, rub everything well.

The indicated proportions of the ingredients are approximate, you can change them according to your taste, for example, take more lemon juice or sugar, or salt. You can also add honey, spices, even beer to mustard.

Now the mustard must be transferred to a glass container and tightly closed.

If it seems to you that the mustard turned out to be too liquid, do not worry, it will thicken and the next day it will be just right, it can be served at the table

How to cook the most delicious mustard? Recipes We all know such a product as mustard, which is so common among the inhabitants. Seeds are the only spice. They are ground into powder, and other spices are added during cooking to enhance the aroma and enrich table mustard.

Two types of mustard are cultivated in our country - Sarepta, or Russian mustard, white, or English mustard. Sarepta mustard is used to prepare ordinary table mustard, mustard powder. From it you can cook several options for table mustard. Do you want to try to cook the most delicious mustard, which can surprise everyone exclusively. Several interesting recipes are presented in this article.

spicy mustard

Mustard powder - 100 g, powdered sugar - 2 tablespoons, vinegar - 4 tablespoons, cinnamon - 1/2 teaspoon, cloves 1 - teaspoon, nutmeg - 1/4 teaspoon, salt - 1/2 teaspoon.
Grind the mustard powder to a dusty state, pour boiling water over it and let it brew for 20-24 hours. Drain excess water, add salt, powdered sugar, vegetable oil, vinegar, cloves, cinnamon and nutmeg to the mustard mass.

Mix everything to the desired consistency, let it brew for another 3 hours, after which the mustard is ready.

apple mustard

Mustard - 3 tablespoons, applesauce - 4 tablespoons, granulated sugar - 3 tablespoons, vinegar, salt - 1-2 teaspoons.

Bake apples, rub hot through a sieve. Combine the resulting puree with mustard, sugar, mix everything. Dilute vinegar boiled with cloves, anise, basil, add salt. After 3 days the mustard is ready.

pear mustard

To prepare pear mustard, peel 20 ripe pears, boil them in a small amount of water until soft, put them on a sieve, and when all the water has drained, rub the pears through a sieve. In the future, the technology for preparing this mustard is similar to that of apple mustard.

White mustard is cultivated to produce mustard oil. Its taste is sharper and rougher, so table mustard prepared from it is of lower quality than from Sarepta.

mustard seasoning

Table mustard - 50 g, sunflower oil - 300 g, vinegar - 650 g, granulated sugar - 50 g, ground pepper - 1 g, eggs - 3 pieces. Grind table mustard, egg yolks, sugar, salt. Then, with continuous stirring, pour in the oil in a thin stream and beat, then dilute with vinegar and strain.

Mustard is used as a seasoning and flavoring for various meat dishes, especially for fatty meats, jelly, sausages, and also as an ingredient in dressings, sauces and, last but not least, as an emulsifier during heat treatment in order to preserve juice and flavor at the same time. . Housewives are advised to serve salad dressings to the table.

By putting into practice the information received, you will undoubtedly prepare the best mustard from the one you have ever tried.

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

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

Ingredients:

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

Cooking method:

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

Classic mustard powder recipe

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

Ingredients:

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

Cooking method:

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

Spicy Russian mustard powder

Ingredients:

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

Cooking method:

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

Sour mustard with brine at home

Ingredients:

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

Cooking method:

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

Sweet homemade mustard recipe

Ingredients:

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

Cooking method:

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

How to make french mustard

Ingredients:

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

Cooking method:

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

Powder mustard at home (classic)

Ingredients:

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

Cooking method:

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

Homemade mustard powder

Ingredients:

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

Cooking method:

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

Powder mustard at home (using cucumber pickle)

Ingredients:

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

Cooking method:

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

Mustard powder at home with grains

Ingredients:

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

Cooking method:

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

Fruit mustard powder

Ingredients:

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

Cooking method:

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

Mustard at home

Ingredients:

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

Cooking:

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

homemade mustard recipe

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

Ingredients:

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

Cooking method:

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

Homemade mustard in cabbage brine

Ingredients:

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

Cooking method:

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

Homemade mustard powder

Ingredients:

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

Cooking method:

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

Burning homemade mustard

Ingredients:

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

Cooking method:

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

Homemade Dijon mustard

Ingredients:

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

Cooking method:

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

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

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.