How to make homemade mustard recipe. How to make spicy mustard? Then prepare the ingredients

16.04.2022 Thrombosis

I would like to offer a simple recipe for making 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 the 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

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.
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.
You can buy and grind the seeds of this plant. Learn to be both sharper and more aromatic.
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

In this article we tell you how to prepare mustard at home. You will learn how to make mustard from mustard powder correctly. We'll consider classic recipe preparing the sauce, as well as adding cucumber pickle, honey and applesauce.

How to brew mustard powder with water

To prepare mustard at home, use whole grains and powder. In this article we will look at the features of preparing homemade mustard from powder.

You can make your own mustard sauce

Before diluting the mustard, sift the powder. This will make it more crumbly and reduce the number of lumps. Use a whisk to stir. With its help, you will quickly get a homogeneous consistency.

To brew homemade mustard from mustard powder, use warm or hot water. Boiling water makes the sauce taste softer and not hot.

To get a more aromatic sauce, add cinnamon, cloves, nutmeg, and white wine to the mustard. Mustard with honey has a softer and piquant taste. To soften the taste, mayonnaise is added to the vigorous sauce.

Infuse mustard from mustard powder at home for at least a day. The longer you steep the sauce, the sharper the taste you will get.

You learned how to brew mustard correctly. Now let's look at various mustard recipes from mustard powder at home.

Recipes for making mustard from powder

Mustard can be prepared not only from grains, but also from powder

There are many recipes for making mustard from powder. Residents different countries They prepare this sauce in their own way, adding spices, fruits, and wine to it. Most recipes are based on the classic mustard recipe made from mustard powder.

Classic recipe

In the classic recipe for making mustard at home, the powder is diluted with water without adding vinegar and various spices. To keep the sauce fresh longer, place a slice of lemon on top and store the product covered in the refrigerator.

You will need:

mustard powder - 3 tablespoons;
vegetable oil - 2 teaspoons;
salt - ½ teaspoon;
water - 200 ml.

How to cook:

Pour mustard powder with water, stir until smooth and leave in a warm place for 10 hours.
Pour off excess liquid from the surface of the sauce.
Add sugar, salt and butter, stir.

Calorie content:

Calorie content per 100 g. classic mustard 120 kcal.

Spicy mustard

To make mustard more spicy, it should be infused for at least a week, and the amount of powder should be taken twice as much as indicated in the classic recipe. Consider the recipe for spicy mustard.

You will need:

mustard powder - 6 tablespoons;
water - 8 tablespoons;
granulated sugar - 1.5 teaspoons;
salt - 1 teaspoon;
vegetable oil - 1.5 tablespoons;
vinegar - 1 tablespoon.

How to cook:

Mix mustard powder, salt and sugar, pour hot water over them and mix with a whisk.
Add vegetable oil and vinegar to the sauce, stir and leave for a week in a tightly closed container.

Calorie content:

Calorie content per 100 g. spicy mustard 193 kcal.

Homemade “Russian” mustard

At the beginning of the 18th century, mustard appeared in Russia and immediately gained popularity. It was added to dishes of meat, poultry, fish, and combined with vegetables, fruits and berries. Let's look at a traditional recipe for homemade mustard made from powder in Russian.

You will need:

mustard powder - 100 g;
vegetable oil - 2 tablespoons;
bay leaf - 2 pcs.;
salt - 1 teaspoon;
sugar - 1 tablespoon;
cinnamon - 1 pinch;
cloves - 1 pc.;
vinegar 3% - 125 ml;
water - 125 ml.

How to cook:

Boil water over low heat, add bay leaf, spices, salt and sugar, stir.
Remove from heat, cover, and let steep for 10 minutes.
Strain the cooled broth.
Pour mustard powder into the broth and stir until smooth.
Pour in vegetable oil and vinegar, stir. You should have the consistency of a liquid slurry.
Transfer the sauce to a glass container and leave for 24 hours covered.

Calorie content:

Calorie content per 100 g. Russian mustard 147 kcal.

Mustard with cucumber brine

Cabbage, tomato or cucumber brine gives mustard a piquant sourness. If there is no vinegar in the marinade, then 3% essence must be added to the recipe. Consider a recipe for homemade mustard made from mustard powder and cucumber brine.

You will need:

mustard powder - ½ cup;
vegetable oil - 1 teaspoon;
granulated sugar - ½ teaspoon;
cucumber pickle - 150 ml.

How to cook:

Combine mustard powder with sugar, dilute with brine and mix.
Transfer the mixture into a glass container and leave to infuse overnight.
Drain off excess liquid, add vegetable oil and stir.

Calorie content:

Calorie content per 100 g. mustard with cucumber brine 177 kcal.

Powdered mustard with honey

Mustard combined with honey has a softer and piquant taste.. To prepare the sauce, both fresh honey and already candied honey are used. Before cooking, it is melted in a water bath or in a microwave oven. We'll tell you how to prepare mustard with fresh harvest honey.

You will need:

mustard powder - 100 g;
water - 60 ml;
vegetable oil - 25 ml;
honey - 10 ml;
salt - ¼ teaspoon.

How to cook:

Sift mustard powder, add salt, add hot water and stir until smooth.
Add oil, lemon juice and honey, stir.
Transfer the sauce to a glass container, cover with a lid and leave for 7 days.

Calorie content:

Calorie content per 100 g. mustard with honey 306 kcal.

French mustard

French mustard has a mild taste and spicy aroma. There are many traditional sauce recipes in France. Let's consider one of them.

You will need:

mustard powder - 200 gr.;
cinnamon - 1 pinch;
cloves - 1 pc.;
granulated sugar - 1 tablespoon;
salt - ½ teaspoon;
onion - 1 pc.;
water - 125 ml;
vinegar - ¼ cup.

How to cook:

Sift the mustard powder, gradually dilute it with warm water until the consistency of a thick dough.
Bring the remaining water to a boil and pour it over the resulting mustard mixture.
Infuse mustard for 24 hours.
Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, stir until smooth.
Pass the onion through a meat grinder, fry the resulting mass over low heat and combine it with mustard.

Calorie content:

Calorie content per 100 g. French mustard 168 kcal.

Mustard with applesauce

Sour apple varieties, such as Antonovka, are suitable for preparing mustard with applesauce. Consider a recipe for homemade mustard made from powder with fruit puree, which is suitable for dressing salads, meat and fish dishes.

You will need:

mustard powder - 1 tablespoon;
granulated sugar - 20 gr.;
salt - 1 pinch;
cinnamon - 1 pinch;
vegetable oil - 30 ml;
vinegar - 1.5 tablespoons;
lemon juice - 1 teaspoon;
apple - 1 pc.

How to cook:

Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
Peel the cooled apple, rub the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, stir until smooth.
Lastly, add vinegar and stir. If the mustard tastes sour, add sugar.
Infuse the sauce for 48 hours in the refrigerator.

Calorie content:

Calorie content per 100 g. mustard with applesauce 138 kcal.

For more information on how to prepare mustard, watch the video:

What to remember

To make mustard from powder, just dilute it with hot or warm water. Boiling water softens the taste of the sauce and reduces the heat.
To improve the taste, spices, fruits, and wine are added to mustard.
Mustard combined with honey has a softer and piquant taste.
The longer you steep the mustard, the stronger the flavor of the sauce.

Mustard is herbaceous plant, from the seeds of which a spicy and original seasoning is made for various dishes. For its preparation, both powder (ground seeds) and whole grains of the mustard plant are used.

In our country, a common option for making mustard is considered to be a recipe made from powder.

Process of making mustard powder

This product is made from mustard seeds using cold pressing and is natural.

Depending on the plant variety, seeds are divided into:

Yellow-white. The seeds of this variety are small in size and round in shape, and also have a pungent taste and pungent odor.
Black. This type of seed is dark gray in color. They are several times larger in size than the yellow-white ones.
Sarepta. They are the most common variety used in cooking. A seasoning made from the powder of this type of grain is called “Russian mustard.”

In addition to its original taste, dry mustard powder contains many different beneficial microelements that have a positive effect on the functioning of the nervous and cardiovascular systems.

In addition, this powder contains a huge amount of vitamin A, which helps rejuvenate the skin and normalize vision.

Due to its beneficial properties, mustard powder is widely used in medicinal purposes. Very often it is used in the form of special baths or mustard plasters for the prevention and treatment of pneumonia, acute respiratory diseases, hypertension, angina, and even insomnia.

More recently, when there were no special detergents, mustard powder was used to wash and disinfect dishes.

Classic cooking method

How to make mustard according to the classic recipe? First check the presence of the following ingredients:

3 tbsp. spoons of Sarepta mustard seed powder;
1 tbsp. a spoon of sunflower oil;
100 milligrams of boiling water;
2 tbsp. spoons of lemon juice or 2 teaspoons of nine percent vinegar;
1 tbsp. l. Sahara;
0.5 tbsp. spoons of salt.

The steaming process is as follows:

Pour boiling water into a glass jar or other sealable heat-resistant container, in which you need to dissolve the salt and sugar.
Add mustard and mix well to obtain a consistency similar to thick sour cream.
Cover the resulting consistency with sunflower oil so that it creates a kind of film.
Cover the container tightly with a lid and place in a warm place for a couple of hours to steam.
After two hours, add lemon juice or vinegar to the seasoning and mix well. After which the mustard is considered ready for use.

Seasoning with cucumber pickle

Currently, you can find mustard with various flavorings on grocery store shelves. However, it is worth considering that such excipients are not natural. Therefore, many housewives prepare this product on their own, at home.

And to diversify the taste of mustard, various natural ingredients are added to it, for example, cucumber pickle.

Necessary ingredients to make mustard powder at home:

200 milligrams of cucumber pickle;
1 cup mustard powder;
1 tbsp. a spoonful of sunflower or olive oil;
sugar and vinegar to taste.

To prepare the seasoning you need:

Pour the powdered mustard seeds into a special container, pour cold brine over them and mix.
Add vinegar, sugar, vegetable oil to the resulting mixture and mix everything well.
Place the mixed mustard in a warm place for ten to twelve hours.

Dried spices (cloves, cinnamon, ginger) can be added to this seasoning.

Brewing with cabbage brine

This method is not only tasty, but also more healthy. Since cabbage brine contains a very large amount of microelements useful for the human body.

To prepare this mustard, you need to ensure that you have the following ingredients:

180 milligrams of cabbage brine;
2 tbsp. spoons of mustard powder;
1 p. a spoon of any vegetable oil;
1 tsp apple cider vinegar.

When all the ingredients are prepared, you can proceed directly to the process of brewing the seasoning:

Pour the brine into a clean, tightly closed container. In this case, to make the spice more pungent and aromatic, the brine should be heated a little.
Add mustard powder to it.
Mix everything thoroughly, cover tightly with a lid and place in a warm place for three to four hours.
After the allotted time has passed, add oil and vinegar to the mustard mixture.
Mix everything again and you can eat it.

This recipe can be prepared without vinegar, but then the seasoning will have a shorter shelf life.

Spicy mustard

This recipe calls for the following products:

six teaspoons of mustard powder (heaped);
one teaspoon of granulated sugar;
one tbsp. a spoonful of sunflower oil (it’s best to use homemade, flavored oil);
hot water (boiling water);
salt to taste.

Steaming hot mustard is done as follows:

Pour Sarepta powder into a dry two-hundred-gram jar.
Then sugar and salt are added and everything is mixed.
Add boiling water little by little to the resulting mixture and stir at the same time.
Water must be added until the consistency of the seasoning becomes like thick sour cream.
Cover the resulting suspension with a lid and leave to ferment in a warm place for two to three hours. In this case, the optimal temperature for fermentation is considered to be plus sixty degrees Celsius.
Next you need to add oil and mix the mustard consistency well.
When the seasoning has cooled, it can be eaten.

Seasoning with honey

This recipe allows you to prepare an original seasoning that will be sharp, spicy, sour and sweet at the same time. In addition, it will have a characteristic honey taste.

The secret of this mustard is that it must be prepared from seeds, which must first be ground in a coffee grinder before steaming and sifted to remove debris.

This cooking method requires the following products:

70 g mustard seeds;
50 ml water;
1st. spoon of lemon juice;
5 ml of natural bee honey;
20 ml refined oil;
salt.

The process of preparing mustard-honey seasoning is as follows:

First of all, you need to grind the seeds into powder and sift. The result should be at least 50 ml of high-quality mustard powder.
Add salt to the powder and stir.
Add boiling water to the resulting dry mixture and stir everything thoroughly. If you get a very thick consistency, it is recommended to add a little more water.
You need to add honey, oil and lemon juice for a longer time and grind everything well.
Cover the resulting slurry with a tight lid and leave to ripen in the refrigerator for five days.

The finished seasoning goes well with both meat and fish dishes.

Benefits and harms

Mustard seeds contain a wide variety of beneficial microelements that have the following positive effects on the body:

stimulate appetite;
improve digestive functions;
strengthen the immune system;
neutralize toxins;
promote the rapid breakdown of fatty foods;
normalize high blood pressure;
improve the functioning of the cardiovascular and nervous systems.

Concerning side effects, then they can form due to excessive and uncontrolled consumption of this product, which often results in internal or external burns.

Conclusion

Homemade mustard will be much more aromatic and tastier than store-bought mustard. Moreover, you can prepare it at home according to your preferences.

Mustard is rightfully considered an international sauce; it is widely used in Europe and America, Russia, and Asia. Appetizers, salads, and meat dishes are prepared based on this product. 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 prepare the product on their own. Let's look at popular recipes that came to us from neighboring countries. Let's highlight the main thing, bring practical advice.

Features of mustard preparation

Mustard is prepared on the basis of dry powder, which will later need to be diluted. It is not recommended to dilute dry mustard with boiling water, otherwise the bulk mixture will lose its “vigorous” aroma and become tasteless.
The taste of the final product depends on the temperature of the water with which the mustard will be diluted. The powder is poured into warm drinking liquid (about 40 degrees).
If you want to get a soft mustard that doesn’t hit your nose, dilute it with hot water. When the goal is to prepare a product that is called “pluck your eye out,” dilute the powder with cold liquid.
To give mustard a rich taste and pleasant aroma, add honey to the mixture. Buckwheat composition is considered an ideal option.
Many people prefer to make mustard spicy, as is customary in Asian countries. To achieve a similar effect, you need to add grated cloves, ground coriander and cinnamon to the mixture. In combination with bulk spices, it would not be a bad idea to add dry wine.
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.
Many people, especially men, prefer to spread mustard on bread or use it as jellied meat. In this case, the mixture should be “vigorous”; for this you can add ginger, nutmeg or Japanese wasabi to the mixture.
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 once every 5 days.
In the recipes below, both classic and black and white mustard can be used. The smell, consistency and taste of the finished product depend on the variety.

Mustard: classic recipe

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

Select a ceramic or glass dish with a lid, add mustard powder and fill with water (cold or hot, as desired). Mix the mixture with a fork, making sure there are no lumps.
Cover the container with foil or wrap it in cling film and make several holes with a toothpick. Place the bowl with the diluted powder in a warm place and leave for 12 hours.
When the specified time comes to an end, open the container and 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 this, add salt, granulated sugar and butter, mix. Transfer the mustard to a jar, place a slice of lemon on top of the mixture, and seal. Store in the refrigerator.
The classic cooking recipe does not include table vinegar and additional spices. Mustard is not difficult to make at home; if desired, add any seasonings you like. From the listed components you will receive about 100 grams. finished product.

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

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

Russian mustard

beet sugar - 35 gr.
bay leaf - 2 pcs.
cloves - 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.

Pour water into a thick-bottomed pan, add sugar, salt, bay leaf, cinnamon, and cloves. Bring the mixture until the first bubbles appear, then turn off the burner.
Cool the composition to an acceptable temperature. If you need to prepare spicy mustard, use the liquid after infusing for half an hour. In cases where you want to get a “light” mixture, let the solution stand for 2 hours.
Once the liquid is ready, strain it through 3 layers of gauze. Add mustard powder and stir with a fork or whisk until smooth. After this, pour in the vinegar solution, vegetable oil and mix well again.
Transfer the mixture to a glass jar and leave for a day to infuse. After that, stir, put a slice of lemon on top.
You can mix mayonnaise with mustard and then add the dressing to the salad. It is also considered ideal 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
chopped cinnamon - 1 pinch

Prepare a kitchen sieve and pass the mustard powder through it until it becomes loose. Start pouring boiling water and at the same time stir the mixture with a fork. At the end you should get a paste-like mass, the consistency of which resembles dough.
After mixing the water with the powder, leave the mixture 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.
Set the mixture aside and proceed to prepare the next component. Take the onion and fry it until golden brown. Grind with a fork or mince.
Add the fried mass to the mustard, stir until smooth. Transfer the mixture into a glass container, seal it, and leave it in the refrigerator. Serve after 5 hours.

Danish mustard

bread crumbs (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.

Grind the olives in a blender or chop into small pieces. Do the same with capers. Separate the backbone from the herring; you only need the fillet. Crush it with a fork or, again, use a blender.
Combine the crushed ingredients with mustard, move the mixture under the lid and leave for 3 hours. At this time, mix breadcrumbs, herring brine, table vinegar, sugar, ground pepper and salt.
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 end you will get a “vigorous” product that needs to sit in the refrigerator for another 24 hours.

Applesauce mustard

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 at your discretion - to taste

Select sour apples to later make puree from them. The optimal variety is considered to be Antonovka or wild apple tree. Place the fruits in the oven, bake them, then remove and cool.
Peel, remove seeds and peel. Scroll the fruits into a meat grinder or grind in a blender. Add mustard powder to the prepared mixture and add cane sugar.
Stir the mustard until smooth, pour in the vinegar solution and your favorite seasonings as desired. Anything will do: ground star anise, anise, cloves, basil or cinnamon. Transfer the resulting mass into a sealed container and leave for 3 days.
Pour into a glass container and seal with a lid. Serve with fish and meat dishes, mix with mayonnaise sauce, and 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.

Mix all the spices, sugar, salt. Start pouring in the wine vinegar so that you end up with a thick mass.
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 and place it in a hermetically sealed container.
Place 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.

Mix dry mustard with granulated sugar and cucumber pickle so that the consistency resembles a paste. Transfer the resulting mixture into a glass jar, seal and wait 8 hours.
After the expiration of the specified period, drain the liquid that formed after infusion. Add the oil, mix everything well and put it in the refrigerator for long-term storage.
You can prepare mustard this way using tomato or cabbage juice if you don’t have cucumber brine. Add ground cloves, red pepper, nutmeg and other seasonings as desired.
If it is not possible to use cucumber pickle, prepare an analogue yourself. Take liquid from sauerkraut, dilute it with table vinegar mixed with water in a 2:1 ratio.

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

Video: how to make mustard from mustard powder

Any cook will have a jar of mustard on hand. With its help it is easy to make the dish more spicy and aromatic. You can buy hot seasoning at the grocery store or make your own. I will tell you how to make mustard from powder at home.

The recipes I will share are very simple. You will need some grains and make a powder out of them. You can get by with store-bought powder, but I prefer to make it myself.

Mustard prepared according to the classic recipe turns out to be quite thick. If you like a thinner version, increase the amount of water slightly. By adding your favorite spices and herbs you will make spicy mustard.

Powdered 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.

Preparation:

Pour mustard powder into a small bowl, add sugar and salt, mix everything. Pour boiling water over the dry mixture and mix well.
Pour in vegetable oil and add lemon juice, and after mixing thoroughly, cover the dish with a lid and leave for several hours for the seasoning to infuse.
Place the mustard in a glass jar, close tightly and refrigerate.

Now you know the classic recipe for making mustard powder at home. The seasoning perfectly improves the taste of meat. I note that for preparation use only fresh powder. Mustard made from expired raw materials will not turn out thick when brewed.

How to prepare Russian mustard

People learned to make mustard a long time ago, and to this day many recipes for preparing this wonderful seasoning have been invented. I'll tell you how to make Russian mustard. Even a novice cook can master the home technology, because it is extremely simple.

Having made 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.

Preparation:

First of all, prepare several small jars with lids. Wash them thoroughly and dry them. Then prepare the marinade.
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.
In another bowl, boil the remaining water and add carefully sifted mustard powder. Mix everything well. The mass must be homogeneous.
Pour boiling water into the bowl to cover the mustard mass by a few centimeters. After the water has cooled, place the dishes in the refrigerator. After twelve hours, drain the water and add oil to the mustard.
All that remains is to combine the mixture with sugar and marinade.
After thorough mixing, pour into jars and close with lids.
After a day, homemade mustard is ready for use.

Video recipe

Russian mustard goes well with meat dishes; it is used to prepare an excellent dressing or aromatic sauce. 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 saving money.

How to make mustard with grains

Continuing the topic of the article, consider a recipe for mustard with grains - an excellent seasoning for meat dishes. Some chefs use mustard with grains to prepare regular and New Year's salads.

The taste of this mustard is very delicate. It can be safely consumed even by people for 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.

Preparation:

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 mixture is too thick.
Smooth the mustard mixture thoroughly and pour boiling water on top. The liquid should cover the masses by two fingers. When the water has cooled, drain it.
Add lemon juice, salt, seeds, pepper, butter and sugar to the mixture. After mixing, place into small jars, compact and close with lids.
After 24 hours, 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. I hope you will 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 simply 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 finished product will not contain harmful additives and dyes, which is good for health.

There are hundreds of ways to prepare mustard. I will look at making mustard using cucumber and cabbage brine.

Cucumber pickle

Ingredients:

Cucumber pickle – 200 ml.
Mustard powder – 1 cup.
Vegetable oil – 1 tbsp. spoon.
Vinegar, sugar and spices.

Preparation:

Pour mustard powder into a deep container, add brine and mix everything.
Add vinegar, oil and sugar to the resulting mixture. Mix well. You should get a homogeneous mass.
Place the mustard in a tightly sealed jar and leave in a warm place until the morning. In the morning, add spices to the jar. I use cloves, ginger, pepper and cinnamon.

Cabbage pickle

Ingredients:

Cabbage brine – 180 ml.
Mustard powder – 2 tbsp. spoons
Vegetable oil – 1 tbsp. spoon.

Preparation:

Pour mustard powder into a jar, pour cabbage brine, stir, close the lid and leave overnight. In the morning, add vegetable oil to the jar and mix again.
To make the mustard truly aromatic, warm the brine a little before mixing. Alternatively, you can add a little apple cider vinegar, which will help the seasoning retain its flavor longer.

Video recipe

You learned how to make mustard with brine. You can refuse store-bought seasoning and eat only natural product, made with your own hands.

Cooking mustard with honey

Mustard is a universal product. It is used for making croutons and sandwiches, marinating meat and many other purposes. Despite its simplicity, it is irreplaceable on the table. Thanks to the recipe with honey, prepare a delicious, tangy and sweetish seasoning characterized by a honey flavor.

To get good mustard, use seeds, not powder. Pass them through a coffee grinder, sift them, then use them 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.

Preparation:

First of all, let's make mustard powder. Pass the mustard seeds through a coffee grinder and sift. You should get about fifty grams of high-quality powder. Add a little salt to it and stir.
Pour boiling water into the dry mixture and grind thoroughly. If the mixture turns out very thick, add a little boiling water.
Add honey, lemon juice, vegetable oil to the mustard pulp and mix.
All that remains is to transfer it to a tightly closed container and leave for five days to ripen. Afterwards you can serve it or use it for culinary purposes.

I hope the recipe will take its rightful place in your cookbook. The seasoning prepared in this way goes well with sausages, baked meats and other treats.

How to make fruit mustard

Let's take a closer look at the technology for preparing fruit mustard, which ideally complements the taste of meat dishes, such as oven-baked lamb, and goes well with cheeses.

Surely you guessed that it is based on fruits. I use grapes, pears or apples. Some chefs 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 spoons.
Sugar - teaspoon.
Lemon juice - teaspoon.
Salt and cinnamon.

Preparation:

Bake the apple in the oven, first wrapping it in foil. At a temperature of 170 degrees, fifteen minutes is enough.
Peel, remove seeds and pass the apple through a sieve. Combine the apple mixture with other ingredients except vinegar and mix until smooth.
Pour vinegar into the mixture in a stream and stir. Taste it right away. If the seasoning is too sour, you can add a little sugar.
After the fruit mustard has acquired a delicate taste, put it in jars and keep in the refrigerator for two days. Stir several times a day.

The finished fruit mustard has a sweetish taste, but not strong. You can freely treat even children to this culinary miracle.

Video cooking

Mustard is a spicy-aromatic plant about fifty centimeters high. There are many varieties, but in our region the most common varieties are black, brown and white.

Useful information, benefits and harms of mustard

It is difficult to say when people first began to use mustard in cooking. It is known that the first mentions of seeds were found in ancient manuscripts that are more than five thousand years old. According to historical data, mustard seeds were widely used in cooking by ancient Greek chefs. The mustard paste we eat today was invented by the ancient Romans.

Today it is difficult to imagine a table without mustard. This spicy, mushy condiment is the perfect complement to meat, fish and vegetable dishes. It is widely used for making sandwiches, snacks, kebabs and even pizza.

Beneficial features

Mustard seeds contain a lot of fatty and essential oil. Grains are the raw material from which edible oil is extracted. Cake or mustard powder is used for the production of mustard plasters, antirheumatic plasters and classic food seasoning.

Mustard perfectly stimulates appetite, increases saliva production, speeds up food digestion, and has anti-inflammatory and laxative properties.

Consuming small amounts will neutralize toxins and help relieve indigestion. Excessive consumption of the 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 speeds up the absorption of fatty foods. As a result, even a decent portion of tasty pork will not cause heaviness in the stomach.

Many doctors recommend mustard to older people, as the spice stimulates digestion and improves metabolism. Every person struggling with rheumatism, indigestion, hypertension or cardiovascular diseases simply must eat the seasoning.