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

Ingredients for making mustard according to the classic recipe

To prepare homemade mustard we will need:

• 5 tablespoons dry mustard powder
• about 100 ml hot water (you can use cucumber or tomato brine)
• 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 a bowl, then vinegar and sunflower oil are added. The mixture is thoroughly mixed, 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 this, the resulting mass must be transferred to an airtight jar, which is left indoors for a day. During this time, the mustard seeds will be saturated.

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

Homemade mustard “Russian”

The recipe for classic mustard is taken as a basis. To get “Russian” it is necessary to use, instead of clean hot water, water specially prepared as follows. Make a decoction of bay leaves, cloves and cinnamon (amount to taste). Boil for 5-6 minutes, filter and use this broth to make mustard. The cooking procedure is the same.

Mustard in brine

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

Little tricks

1. If you want the mustard to be less bitter, you can pour boiling water over the dry mustard powder and let it sit for 10-12 hours. Then drain the water and cook according to the recipe.
2. The sharpness of the taste of the resulting seasoning largely depends on the quality of mustard powder. Carefully look at the expiration date on the packaging.
3. You can buy and grind the seeds of this plant. Learn to be both sharper and more aromatic.
4. It is better to store in a dark place or lightproof container. Light deteriorates 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 given recipes are only the basis for any improvisations. When making 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 Danish mustard recipe contains sour cream.

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

Interesting video about mustard and recipes for making homemade mustard from powder

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

White mustard seeds are bright yellow, and the seasoning obtained from them is mildly spicy. If you need mustard with a pungent taste and a rather pungent but appetizing smell, you need to take Sarep grains. This variety is familiar to everyone from the store-bought seasoning. The hottest is black mustard. The paste made from it has a red-brown tint. This seasoning should be used with caution even by those who like it spicy.

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

Homemade mustard with honey

Ingredients:

• mustard seeds

  200 g vinegar

How to make homemade mustard with honey:

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

Homemade mustard from grains (second recipe)

Talesofakitchen

Ingredients:

3 tbsp. tablespoons crushed mustard seeds

2 tbsp. spoons of sugar

1 teaspoon salt

3 tbsp. spoons of chilled vinegar

How to make homemade mustard from grains:

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

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

ThePioneerWoman

Ingredients:

150 g table vinegar


200 g mustard powder obtained from grains


1 tbsp. spoon of burnt sugar

How to make homemade mustard with burnt sugar:

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

Homemade mustard from powder is quick and easy to prepare. The main thing is to stock up on mustard powder. There shouldn't be any difficulties with the rest of the ingredients. Water, sugar, salt, vegetable oil, spices if desired - that’s the whole simple set.

I personally have been making mustard for over six years now. In 2011, for my birthday, I tried to prepare it for canapés, and since then I haven’t bought store-bought... My own is always more aromatic and fresh. Plus, you can experiment endlessly with spices!

My strong point is strong homemade mustard! 😀 I admit, I just don’t understand the other one... Well, really - why is it needed if it has some vague taste?! In my opinion, this product should a priori be piquant. You know, at the level - tear your eyes out! 😉

However, we must not forget that spices also add pungency to mustard. However, you can do without them altogether. It won't be bad either. But with them, in my opinion, it’s better. The main thing is that you like the seasoning you use, that is, don’t take risks with unfamiliar spices, because you’ll get quite a lot of mustard from the given amount of ingredients. It’s best to try a new spice in soup or when cooking potatoes. Assess the taste and, if everything is good, use it further.

This time I took suneli hops and Provençal herbs. The main thing here is not to overdo it. For 1 glass of mustard powder, 0.5 coffee spoon of each seasoning was enough for me. If you take something hotter, such as cayenne pepper, then the proportions need to be further reduced. And yes - homemade mustard powder instant cooking, insisting, gets stronger day by day! 😉

List of ingredients:

How to make homemade mustard from powder quickly:

So, salt and sugar were poured into hot boiled water (its temperature should be about 65-70 degrees). Stir until completely dissolved.

Next I added mustard powder. I would like to pay special attention to its density - because in one glass (per 200 ml of liquid) you get not 200, but 100 grams of this powder.

Stir thoroughly until a beautiful homogeneous mass without lumps is obtained.

I also added sunflower oil.
If you don’t have raspberry vinegar, you can use any other vinegar - for example, apple, balsamic, or regular table vinegar. The main thing is not to confuse it with 70% acetic acid :)
When choosing oil, you can give preference to olive oil. Purified or natural - also your choice. I like fragrant mustard, so I use unrefined sunflower oil.

After thoroughly mixing the oil with vinegar, I added suneli hops and Provençal herbs. I experiment with spices in mustard almost every time. True, khmeli-suneli is still my favorite;)

For the last time, I mixed the whole mass most thoroughly. The consistency was good - neither runny nor too thick. That's all - homemade mustard made from instant powder, almost ready!

Why almost? Because now you need to put it in jars, close the lids and leave it warm (just in the kitchen) for 3 hours.

During this time, it will ripen, after which it must be stored in the refrigerator. And, of course, start eating with all sorts of goodies! ;) Sausage, stuffed eggs, any sandwiches, dumplings, soups... Just with boiled potatoes - very tasty, and a completely different mood from the meal! ;)

Now you know that homemade mustard made from powder is quick, easy and delicious! After all, you tried it and you know? ;)

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Mustard is a very popular seasoning for many dishes: meat, fish, various salads. It would seem that it can always be purchased at any grocery store, where it is presented in a wide assortment. But homemade mustard is a unique creation that you can always add your own twist to. And this seasoning is quite simple to make.

Classic mustard powder

In fact, there are a huge variety of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the main one classic recipe, very easy to prepare, every housewife should know.

Such mustard may turn out even cheaper than store-bought (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to prepare mustard for some kind of feast, start a couple of days before serving: this way the seasoning will have time to brew well and reach the desired maturity.

To make mustard you will need inexpensive ingredients that are always on hand.

• Take these ingredients:
• mustard powder;
• hot water;
• vegetable oil;
• sugar;

vinegar.

1. Mustard powder must be of high quality, fine and crumbly, with a characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and vigorous the seasoning will be. Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until smooth. Do not try to specifically inhale the aroma at this time: mustard releases caustic.
2. essential oils
3. Add 1 more spoon of boiling water to the mashed pulp, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
4. To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. In this recipe, you can replace vinegar with lemon juice, and sugar with honey.

You may have noticed that this recipe is for a small amount of product. The fact is that homemade fresh mustard does not last long. It should be placed in a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you are planning a big celebration with a rich table, just recalculate the ratio of ingredients.

Unusual Recipes: Don't Be Afraid to Experiment

We will give you several mustard recipes with non-standard ingredients. Surely you like to try something new and unusual. One of these recipes will surely become the highlight and secret of your kitchen.

During cooking, the mustard mass should not be beaten, but gently rubbed with a spoon.

First of all, pay attention to a few tips on how to slightly change the taste of classic mustard:

• add a little buckwheat honey to the mustard to make the taste richer;
• to make the mustard taste spicy, you can add just a little dry wine, grated cloves and cinnamon;
• if you want to preserve the mustard longer and prevent it from drying out, dilute it with a small amount of milk;
• A small amount of ginger or nutmeg will help diversify the taste of the usual classic mustard.

Note! To keep mustard made from mustard powder with your own hands fresh and moist for as long as possible, place a slice of lemon on top of it.

In the recipes that we offer you, pay attention to what kind of mustard is used in preparation. It can be not only classic, but also white or black.

Table mustard

To prepare you will need:

• 500 g black mustard powder;
• 100 g wheat flour;
• 12 g ground allspice;
• 2 g ground cloves;
• 5 g ground ginger;
• 100 g sugar;
• 100 g table salt;
• vinegar.

Mix all ingredients thoroughly and dilute in wine vinegar, gradually adding it to the desired consistency. The amount of ingredients in the recipe can be changed in the established ratio, depending on the desired amount of finished mustard. You can even change the proportions of the products used to suit your taste, and ultimately choose what you like.

Classic table mustard

You will need:

• mustard powder - 100 g;
• vinegar - 4 tablespoons;
• powdered sugar - 2 tablespoons;
• ready mustard – ½ teaspoon;
• ground cloves - 1 teaspoon;
• nutmeg – ¼ teaspoon;
• salt - ½ teaspoon.

1. Pour mustard powder into 2 cups of boiling water, stir and leave for a day.
2. Drain the settled water, add salt, sugar, oil, vinegar and spices.
3. Stir to the desired consistency, seal tightly in a jar and leave for 2-3 hours until ready.

Sourness in mustard - that's our way!

Making original mustard that will become a real highlight of your kitchen is easy! It is enough to add an unusual sourness to the taste of the seasoning, and no one will guess why your dishes are so interesting and unusual.

Mustard in brine

It is preferable to use cabbage brine, but cucumber or tomato brine works well. Take these products:

• 1 cup dry mustard;
• brine - as much as needed;
• 1 tablespoon sugar;
• 1 teaspoon salt;
• ½ teaspoon vinegar;
• 1 tablespoon vegetable oil;
• spices - to taste.

1. Add mustard powder to an earthenware vessel of suitable depth.
2. Pour in the brine in small portions, stirring constantly to avoid the appearance of lumps.
3. Bring the mixture to the consistency of thick sour cream.
4. Add vinegar, sugar, vegetable oil, mix again.
5. Place the mustard in a jar with a tight lid and let it sit in a warm place overnight.

Seasonings such as ginger, cloves, cinnamon and nutmeg will give mustard a pleasant taste.

Use different seasonings to give mustard an original, unusual taste.

An old recipe for sour mustard

You will need:

• yellow mustard - 3 tbsp;
• boiled or mashed sorrel on a sieve - 4 tbsp;
• tarragon (tarragon) vinegar;
• fine sugar - 2 tbsp;
• crushed capers - 1 tbsp;
• salt - 2 tsp.

Mix mustard and grated sorrel, dilute the mixture with strong tarragon vinegar. Stir thoroughly until thick, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will last up to two months.

Mustard on applesauce

You will need:

• 3 tbsp. mustard powder;
• 4 tbsp. applesauce;
• ½ tbsp. granulated sugar;
• 1 tsp salt;
• 3% vinegar;
• seasonings - anise, star anise, basil, cloves.

1. Bake wild apples or Antonovka (the fruits should be sour), cool, remove the skin, and puree.
2. Mix it with mustard powder and add sugar.
3. Mix everything thoroughly until smooth.
4. Add vinegar, salt and let it brew in a tightly sealed container for several days.

This mustard can be used with meat, fish, and as a dressing for many salads.

Old Russian or overseas mustard?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for primacy in its invention. Mustard came to Russia in the 18th century and immediately gained popularity.

We offer you several old recipes for this sauce.

Mustard in Old Russian style

• Products:
• mustard powder - 3 tbsp;
• crushed cloves - 6 g;
• sugar;

1. sugar - 3 tbsp;
2. Place mustard, sugar and cloves in the prepared bowl.
3. Pour vinegar until a liquid mass forms.
4. Pour the mixture into jars and cover with tight lids.

First, place the jars in a cool oven for about 40 minutes, then keep them at room temperature.

This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

Mustard in Old Russian style

• An old French mustard recipe
• 600 g yellow or gray mustard;
• 200 g sugar;
• 1 tsp salt;
• 4 tbsp. crushed rye crackers;
• ½ tsp. ground pepper;
• small jar of olives;
• small jar of capers;
• 2 medium-sized herrings;
• 4 tbsp. herring brine;

1. 250 ml vinegar.
2. Mix all the ingredients, and first chop the herring, capers and olives.
3. Pour in the vinegar and mix the whole mass thoroughly.

Let the mustard brew for a day and you can use it as a seasoning.

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

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

• Classic homemade mustard is prepared from the following ingredients:
• 3 tablespoons mustard powder;
• half a spoon of sugar and the same amount of vegetable oil;

If you want to get a truly aromatic, spicy mixture, then it is better to buy mustard seeds and make the powder from them yourself.

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

The seasoning is ready and should sit in the refrigerator for about a week. When you first open the jar, don’t inhale the aroma deeply - it will bring you to tears!

Mustard with honey

This “honey” mustard is perfect for marinating meat and goes well with salads. The amount of lemon juice in its composition can be adjusted upward, if desired. In the given proportions, the sauce is hot, with a sweet aftertaste and a sour note.

• mustard beans 70 grams;
• 3 tablespoons each of honey and water;
• a spoonful of sunflower oil and freshly squeezed lemon juice;
• a quarter spoon of salt.

Let's start preparing the “honey” mustard sauce.

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

“Honey” mustard is ready! Place it in a glass jar and close the lid. Use spice better days in 5, when it is ripe.

Russian mustard

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

The main secret is not to brew mustard powder with boiling water. The hotter the water, the less offensive the seasoning will be.

For real Russian mustard you will need:

• 100 grams of mustard powder;
• half a glass of warm water and vinegar solution (diluted to 3%);
• 2 tablespoons of oil (sunflower, no olives! Our mustard is Russian!);
• 1 spoon of granulated sugar;
• half tablespoons of salt;
• a couple of bay leaves;
• for a special aroma, a pinch of cinnamon;
• for spiciness, a couple of dry clove buds.

When the ingredients are ready, let's start cooking.

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

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

Old Russian mustard

Old Russian peasant cuisine was not distinguished by any special delights. The recipe for that authentic Russian mustard is also very simple.

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

Place the main ingredient, sugar and clove buds in a bowl and slowly pour in the vinegar until desired consistency is reached. Transfer the prepared seasoning into a jar, seal it well and place in a slightly preheated oven or microwave. Once it cools down, put it in the refrigerator. The product can be stored for up to a year.

Homemade spicy mustard

Get ready. This is a recipe for truly vigorous mustard. This seasoning will not only stimulate your appetite, but will also be an excellent cure for colds.

Let's prepare the ingredients:

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

This mustard combines the fiery spiciness and delicate sweetness of honey, and the specific taste of ginger adds a piquant note to it.

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

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

Dijon mustard recipe

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

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

So, you will need:

• 2 glasses of any dry white wine;
• two types of mustard: 60 grams in powder and 80 grams in grains;
• a pair of large onions;
• a pair of garlic cloves;
• 2 tablespoons of flower honey;
• spoon of olive oil;
• half a spoon of sugar and the same amount of vegetable oil;

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

1. We chop the onion finely, without much ceremony. His appearance in this recipe we are not interested at all. Press the garlic through a press.
2. Place the vegetables in a saucepan, add wine and heat until it boils. After this, reduce the temperature and simmer for another 5 minutes.
3. When the “onion” wine has cooled, strain it and throw away the boiled vegetables.
4. Add melted honey to the wine and sprinkle with salt.
5. It's mustard's turn. Pour the powder into a saucepan and grind it evenly in the wine to obtain a homogeneous mass without lumps. Add oil.
6. Turn on the stove again, add black grains to the wine-mustard mixture and simmer, stirring regularly, until the liquid thickens.

Dijon mustard is almost ready. All we have to do is pour it into jars and close the lids once it cools down. You can store this seasoning in the refrigerator until three months. But this doesn’t matter - it will “break up” much earlier.

French mustard

The French are also experimenters in the kitchen and they have many mustard recipes. Let's stick to an interesting and relatively simple option.

To do this, prepare the following components:

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

This mustard, like almost all European versions, will not be too spicy. But poultry and fish are perfectly marinated in it. So, prepare three deep bowls.

1. Pour both the powder and the grains into the first bowl. Mix the ingredients and add water. Let the resulting mixture steep for 30 minutes to an hour.
2. Cut the onion into quarters and place in a second bowl, pour in wine and vinegar, crush with turmeric and cinnamon. Heat the spiced wine and onion on the stove and bring to a boil. After this, simmer on the fire for another quarter of an hour.
3. In a third bowl, beat the yolks, add the already swollen mustard mixture and pour in warm, spicy wine. Place this entire aromatic composition on low heat again and, stirring, bring until thickened.

When the French mustard sauce has cooled, transfer it to a convenient jar and store it in the refrigerator. Before serving, it is better to warm the seasoning slightly in the microwave.

Danish mustard

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

Components:

• 100 grams of white wine vinegar;
• 2 tablespoons of powdered mustard, whipped cream or full-fat sour cream;
• half a spoon of sugar.

The sauce is prepared in literally two steps.

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

It’s impossible to call the Danes original based on this recipe. But everything ingenious is simple! Try using this paste to marinate young chicken, fish, or simply serve it in a gravy boat with stewed vegetables.

Mustard on applesauce

This fruit-mustard sauce is somewhat unusual for us, but it is very widely used in Italy. There it is served with meat dishes and complex salads. It perfectly complements the taste of a variety of cheeses. The taste of the sauce is very different from our bone-chilling mustard. The taste of fruit predominates, then a refined sourness is felt, and only then the spiciness.

Prepare the ingredients:

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

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

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

Apple mustard can be used in just two hours. It “lives” for no more than two days, so it won’t be possible to prepare it for future use. Well, it is not necessary! After all, it is eaten at a couple of family dinners.

Table mustard

Many recipes have already been proposed here, but all, as they say, “on a free theme.” But in the Union there was a GOST for preparing mustard and it would be stupid not to mention it.

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

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

The seasoning made according to this recipe is spicy, hot, and thick. This is exactly what they used to serve in cafes and restaurants with jellied meat, lard, and fatty first courses.

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

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

Recipe for mustard with cucumber pickle

In winter, this recipe for mustard made from mustard powder is very relevant. Pickles disappear quickly at this time of year, and all that remains is to pour out the brine with tears in your eyes. Let's save a glass or two of this tasty liquid and make a spicy, angry and aromatic seasoning.

The only ingredients you need are half a glass of dry mustard and cucumber pickle. Each housewife also closes cucumbers differently, so be careful with the second component. It may be too spicy if the cucumbers were covered with hot pepper, or, on the contrary, it may taste sweet.

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

Adjust the consistency of the finished seasoning to your own taste. Some people like pasty mustard, others serve liquid mustard.

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

In tomato brine

This mustard is prepared only by true connoisseurs. Once you try it, you will dance for a long time, trying to put out the fire in your mouth. Aren't you scared?

Then prepare the ingredients:

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

To prepare mustard according to this recipe, choose a vinegar-based brine and mustard powder that is even yellow in color. Grayish will make the finished seasoning bitter and completely tasteless. If you want to get a “nuclear” mixture, dilute it in ice brine.

1. Pour the brine into a half-liter jar and add half the amount of mustard powder into it. Add salt and sugar there immediately.
2. Mix the mixture thoroughly until smooth; the mustard should be completely soaked. Next, adjust its consistency to the desired consistency by adding either brine or powder.
3. If you want to soften the taste of the finished seasoning a little, add sunflower oil. The more of it, the more tender the mustard will be.

Such a product must stand for at least a day. Until it ripens, its taste will be far from what is desired.

In cabbage brine

We won’t tinker with this recipe for too long; the principle of preparation is already clear from the previous two. But unlike cucumber or tomato brine, cabbage brine will not give a strong pungency and the finished mustard will be softer. But if the cabbage was made with cranberries or horseradish, the taste of the sauce obtained from it will be much more interesting.

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

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

Again, check the mixture for “salinity” immediately after mixing it with the brine. You may not need to add additional salt at all. For a more interesting taste, try ginger, nutmeg, and ground cinnamon as seasonings.

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

This “cabbage” seasoning can be eaten no earlier than in a day.

How to make mustard with grains?

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

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

Mustard can be taken of one variety, but colored grains in ready sauce will look especially attractive.

1. Mix the grains and crush them a little in a mortar, then add mustard powder to them.
2. Add fruit juice, vinegar and warm water to the resulting mixture, little by little. It’s better to add more later than to struggle with excess liquid. Sprinkle the sauce with salt and mix well.
3. All we have to do is add dill, honey and zest. Afterwards, beat all this splendor with a blender until it becomes a thick cream, or simply mix thoroughly if you want to crunch the grains in the finished sauce.

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

The benefits and harms of mustard

After trying to prepare mustard according to the suggested recipes, you will probably stop buying it in stores. Some of its variants are so tasty that you can simply eat them with a spoon. But be careful, because this seasoning is not only useful, but can be harmful if consumed excessively.

Eat mustard with caution in the following conditions:

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

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

If none of the above bothers you, then feel free to eat mustard, because it:

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

And this is only from what has been scientifically proven. And among the people, this spice is used to treat impotence, sore throat, and is given to children to improve attentiveness and intelligence, and also helps with poisoning and vision problems.

Therefore, eat mustard with pleasure! Sweet, spicy, sour, fruit-based, with ginger root - you are sure to find one that suits your taste.