Delicious homemade mustard. Mustard powder at home - little tricks for its preparation and useful tips

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.

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.

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

Classic Mustard Ingredients

To prepare homemade mustard, we need:

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

Cooking process

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

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

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

Mustard "Russian" homemade

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

Mustard in brine

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

Little tricks

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

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

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

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

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

Mustard is a simple and nondescript sauce, but it is so in demand in the kitchen of every housewife. Well, what kind of jelly without mustard, but sausages or a sandwich? It is also used in marinades for poultry and meat. So a jar of dark yellow sauce must be present in the refrigerator.

Historical information

Mankind has known mustard since antiquity. Its seeds have been used in Indian cuisine since before our era.

In Europe, mustard was first used by French monks in the 9th century. By the 17th century, this spicy sauce began its solemn procession throughout all European countries. Each culinary specialist brought something of his own, so the result was a huge variety of mustard recipes.

For example, in England it was served as mustard balls, diluted with apple cider or vinegar before use.

In Russia, the agronomist A. T. Bolotov first mentioned mustard in his treatise “On the beating of mustard oil and its usefulness.” This was in 1781. At first, it was used exclusively for medicinal purposes, as a means for warming with cramps in the limbs. Then the well-known mustard plasters began to appear. But Russian chefs did not stand aside either. Trying to reach the level of French culinary experts, they experimented, mixed mustard with the most unexpected ingredients and got an incredible sauce as a result. So, for example, mustard with horseradish was invented.

Now the center of Russian mustard production is the small Volgograd village of Sarepta. It was here that, at the end of the 18th century, the cultivation of mustard was brought to an industrial level.

mustard properties

Table mustard is a condiment made by mixing ground or whole mustard seeds with other ingredients. Most often it is water, salt, sugar, vinegar and vegetable oil. It is most widely used in German and Russian cuisine.

Such a seasoning will increase appetite, increase the secretion of gastric juice, which in turn will improve digestion.

Most often it is used as a seasoning for meat dishes and as a component in the manufacture of mayonnaise.

For the preparation of seasoning, three main types of mustard are used:

Black (its seeds glorified the famous Dijon mustard). White (the so-called English mustard). Sarepta (Europeans call it "Russian mustard").

Homemade mustard powder

We suggest you prepare mustard from powder according to the simplest recipe. You may ask, why do this, if at any time you can buy it in the store? And then, that homemade mustard from powder has many advantages over the purchased one. First, it contains no preservatives. Secondly, you can make homemade mustard to your liking - vigorous, sweetish, honey-flavored, spicy. Thirdly, powdered mustard at home is easy to prepare, it won’t take much of your time.

Taste Info Sauces

Ingredients

• ground mustard powder - 50 g;
• water - 1 glass;
• vinegar - 1 tsp;
• odorless vegetable oil - 1-2 tbsp. l.;
• salt - 1/2 tsp;
• granulated sugar - 1 tsp

How to make homemade mustard from mustard powder

Sift the mustard powder through a sieve to make it easier to mix.

Gradually add hot water to the powder.

Mix well until a homogeneous consistency is obtained. With the help of the amount of water, the density of the mustard can be adjusted at your discretion (make it a little thicker or thinner).

Add salt with sugar, vinegar and vegetable oil. Stir again.

Send the sauce to the water bath. Simmer it, stirring constantly, for 15 minutes. If you are not in a hurry to eat mustard, then put it in a jar, wrap it up and send it to heat for a day.

In winter, you can put the jar on the battery (if the battery is very hot, then wrap the jar in a towel).

Be sure to place the finished mustard in a container with a lid. Now you can serve it with the first or second courses.

Cooking Tips

• Instead of water, you can dilute mustard powder with brine from tomatoes or cucumbers. In this case, you do not need to add salt and vinegar at all, and take half of the indicated portion of sugar. After mixing the brine with the powder, take a sample, if necessary, add a little sugar, vinegar and salt to your liking.

• For best results, take mustard seeds and grind them into a powder.
• Mustard seeds can be used to decorate hot dishes and salads.
• So that the taste of mustard does not change, it is very important to store it correctly. The store version can be stored for 90 days, but such a long period is still achieved through the use of preservatives. Do-it-yourself mustard can be stored for no more than 60 days, while it must be tightly closed and the temperature in the refrigerator so as not to exceed +5 degrees. At higher temperatures, the shelf life is reduced to 45-50 days.

teaser network

Some interesting recipes

You already understood that classic mustard is prepared easily and simply. Now we offer a little experiment and diversify its taste. Use unusual recipes to make mustard powder even more vigorous, spicy and tender.

Mustard with honey

1. Grind 70 g of mustard seeds in a coffee grinder, then sift through a strainer.
2. Pour in? teaspoon salt and mix well.
3. Now you need to brew the mustard from the powder. Pour in 50 ml of boiling water and gradually grind the resulting mass. If you find it too thick, add 1 tablespoon of boiling water until you get the desired consistency.
4. Add 50 ml of honey, 1 tablespoon of lemon juice and 2 tablespoons of vegetable oil. Grind everything well until smooth.
5. Transfer the mustard to a jar, tighten the lid and remove for 5-6 days to ripen.
   10

Mustard spicy

To get a particularly spicy and spicy mustard, we suggest making it with the addition of spices.

Boil 1 cup of water in a small saucepan, add 150 g of mustard powder and stir thoroughly until smooth.

Now level the surface and gently pour another 1/2 cup of boiling water over a spoon in a thin stream, do not interfere, the water should remain on top. Wrap the saucepan and remove for a day.

Then add the following ingredients:

• sugar and vegetable oil (1 tablespoon each);
• salt and ground cinnamon (by? teaspoon);
• ground cloves and black ground pepper (1/3 teaspoon each).

Mix everything thoroughly, transfer the resulting mass to a container, close tightly. Spicy vigorous seasoning is ready!

Milk mustard

1. Combine mustard powder (100 g) with vegetable oil (2 tablespoons) and sugar (2 teaspoons). Better yet, take honey, it maintains the strength of the mustard. Mix thoroughly so that the mass is homogeneous.
2. Now pour in 150 ml of hot milk, mix.
3. Add 2 teaspoons of vinegar, mix.
4. Pour another 150 ml of milk, finally mix everything, transfer to a glass container, close tightly and put in a cold place for 6 hours.
5. You can increase or decrease the amount of milk, depending on what consistency you want to get mustard in the end.

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

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

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

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

Recipe for making homemade mustard from powder with a photo:

So, a few recipes for delicious homemade mustard:

Products:

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

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

Leave for 10 hours in a warm place.

After this time, excess water must be carefully drained:

Add sugar, salt to the mustard mass:

Vegetable oil:

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

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

Mustard "Russian" homemade:

Products:

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

Cooking:

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

Add vegetable oil, vinegar and mix well.

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

Mustard from cucumber pickle powder - quick and easy

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

Products:

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

Cooking:

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

Homemade mustard in cabbage brine

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

Products:

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

Cooking:

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

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

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

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

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

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

Powder mustard spicy vigorous video recipe

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