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;
• salt to taste.

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;
• salt to taste.

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.

You can use one type of mustard, but colored grains in the finished 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.

First, check out how to make mustard from dry powder. Below are recipes for mustard from other products.

I get the question of how to make mustard from dry powder 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 mustard homemade 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 every bag of dry mustard had instructions for its preparation. However, in practice this turned out to be not entirely true. Well, let's fill this gap.

I will only warn you that it is better to prepare mustard from dry powder the day before its intended use.

Take dry mustard powder. It should be small, without impurities and husk particles. 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 aromatic. Over time, all these qualities will disappear. Take about a tablespoon of powder (25-30 g).

Pour it with 1 tablespoon of boiling water. Grind well until a thick “dough” forms, and add another tablespoon of boiling water. We use a two-stage introduction of liquid to ensure that not a single lump remains. Boiling water will eliminate the excessive bitterness of dry mustard (by releasing essential oils). Leave for 10 - 15 minutes so that the essential oils are released from the mustard in sufficient quantities.

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

Finally, add 9% vinegar or you can replace it with lemon juice. Acid is needed to stop the release of essential oils. Let's also take 1 teaspoon of vinegar.

Rub everything well again.

The indicated proportions of ingredients are approximate, you can change them 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 closed tightly.

If you think that the mustard is too thin, don’t worry, it will thicken and the next day it will be just right, you can serve it

How to make the most delicious mustard? Recipes We all know that such a product as mustard is so common among ordinary people. The seeds are the only spice used. They are ground into powder, and other spices are added during cooking to enhance the aroma and enrich the table mustard.

In our country, two types of mustard are cultivated - Sarepta, or Russian mustard, white, or English mustard. Sarepta mustard is used to prepare ordinary table mustard and mustard powder. You can make several versions of table mustard from it. Do you want to try making the most delicious mustard that will surprise everyone? 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 powdery state, pour boiling water over it and let it brew for 20-24 hours. Drain off excess water, add salt, powdered sugar, vegetable oil, vinegar, cloves, cinnamon and nutmeg to the mustard mixture.

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 the apples and rub them through a sieve while hot. Combine the resulting puree with mustard, sugar and 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, place 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 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 and 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 agent for various meat dishes, especially fatty meat, jellied meat, sausages, and also as an ingredient in dressings, sauces and, no less important, as an emulsifier during heat treatment in order to preserve juice in them and simultaneously flavor them. . We advise housewives to serve salad dressings to the table.

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

Mustard is a simple and inconspicuous sauce, but so in demand in the kitchen of every housewife. Well, what’s jellied meat without mustard, and what about 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

Humanity has been familiar with mustard since ancient times. Its seeds in Indian cuisine used even before our era.

In Europe, mustard was first used by the monks of France in the 9th century. By the 17th century, this spicy sauce began its solemn procession throughout all European countries. Each cook contributed something different, so the result was a huge variety of mustard recipes.

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

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

Properties of mustard

Table mustard is a seasoning that is obtained by mixing ground or whole mustard seeds with other ingredients. Most often it is water, salt, sugar, vinegar and vegetable oil. Most widespread has in German and Russian cuisine.

This seasoning will increase appetite and 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.

Three main types of mustard are used to prepare the seasoning:

Black (its seeds glorified the famous Dijon mustard).

White (as English mustard is called).

Sarepta (Europeans call it “Russian mustard”).

Homemade mustard powder

We suggest you prepare mustard powder from the simplest recipe. You may ask, why do this if you can buy it in the store at any time? And then, homemade mustard made from powder has many advantages over store-bought mustard. Firstly, it contains no preservatives. Secondly, you can make homemade mustard to your liking - vigorous, sweetish, honey-flavored, spicy. Thirdly, it’s easy to prepare mustard powder at home and it won’t take up 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 strainer to make it easier to mix.

Gradually add hot water to the powder.

Mix well until you obtain a homogeneous consistency. Using the amount of water, you can adjust the thickness of the mustard at your discretion (make it a little thicker or thinner).

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

Place the sauce in a water bath. Simmer it, stirring constantly, for 15 minutes. If you are in no hurry to eat mustard, then put it in a jar, wrap it and put it in a warm place for a day.

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

• Instead of water, you can dilute mustard powder with brine from tomatoes or cucumbers. In this case, there is no need to add salt and vinegar at all, and take half the specified portion of sugar. After mixing the brine with the powder, take a sample, if necessary, add a little sugar, vinegar and salt to your taste.

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

Teaser network

Several interesting recipes

You already understand that classic mustard is easy and simple to prepare. Now we suggest experimenting a little and diversifying its taste. Take advantage unusual recipes, to make mustard from 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 it in? teaspoon salt and mix well.
3. Now you need to brew mustard from the powder. Pour in 50 ml of boiling water and gradually grind the resulting mass. If you find it too thick, add boiling water 1 tablespoon at a time until you reach the desired consistency.
4. Add 50 ml of honey, 1 tablespoon of lemon juice and 2 tablespoons of vegetable oil. Grind everything thoroughly until smooth.
5. Transfer the mustard to a jar, screw on the lid and leave for 5-6 days to ripen.
   10

Spicy mustard

To get a particularly spicy and hot 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 carefully pour another 1/2 cup of boiling water over a spoon in a thin stream, do not stir, the water should remain on top. Wrap the saucepan and leave for a day.

Then add the following ingredients:

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

Mix everything thoroughly, transfer the resulting mass into a container, and 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 and stir.
3. Add 2 teaspoons of vinegar and mix.
4. Pour in another 150 ml of milk, finally mix everything, transfer to a glass container, close tightly and put in a cool place for 6 hours.
5. You can increase or decrease the amount of milk, depending on what consistency you ultimately want the mustard to be.

1. Use high-quality mustard powder that has not expired. You can use ground mustard seeds instead.
2. The powder must be poured with hot water. Boiling water will give the finished mustard excessive bitterness, and cold water will make it too light.
3. To give homemade mustard an unusual aroma, add spices to it: cinnamon, nutmeg, ground black pepper or cloves.
4. The mustard must sit for at least a few hours for its flavor to fully develop.
5. Homemade mustard can be stored in the refrigerator for several weeks. But it’s better to eat it quickly: over time, it may fizzle out.

Mustard recipes

For lovers of mustard that brings tears to your eyes.

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

• 6–8 tablespoons of hot water;
• ½ teaspoon salt;
• 1 teaspoon sugar;
• ½ tablespoon apple cider vinegar.

Preparation

Place the powder into an airtight container or jar. Pour water into it in a thin stream and mix thoroughly until it reaches the consistency of sour cream. Close the lid and leave in a warm place for 7–10 hours.

During this time, the mustard will settle and liquid will appear at the top. If you want the mustard to be very spicy, then you do not need to drain this liquid. Add salt and vinegar to the container and stir well. Place the mustard in the refrigerator for several hours.

Another option for very spicy mustard. You can use either cucumber or tomato brine.

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

• 6 tablespoons mustard powder;
• 8–10 tablespoons of brine;
• 1 teaspoon vegetable oil - optional.

Preparation

Mix mustard powder and brine until smooth. You can add vegetable oil if you want to neutralize the spice a little. Leave the mustard to sit at room temperature for 6–8 hours.

Mustard prepared according to this recipe turns out to be quite soft. However, there is still a spicy edge to it.

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

• 5 tablespoons mustard powder;
• 4–6 tablespoons of hot water;
• ⅓ teaspoon salt;
• 1 tablespoon honey;
• 1 teaspoon vegetable oil.

Preparation

Mix powder and water until smooth. Then add all the other ingredients and mix thoroughly. If you want sweeter mustard, add a little more.

Place the mustard in a jar, close the lid and leave in a warm place overnight.

This mustard is prepared from whole seeds, which gives it a distinct taste and aroma.

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

• 6 tablespoons mustard seeds;
• 7 tablespoons apple cider vinegar;
• 2 teaspoons honey;
• ½ teaspoon salt.

Preparation

Pour vinegar over mustard seeds and leave in the refrigerator for a day. After this, heat it up a little, grind half of this mass in a blender and mix with the rest of the mustard. Add sugar and salt and stir. Place in a jar, close the lid and leave at room temperature for two days.

A classic recipe for French seasoning, which has a special aroma and a mild, almost non-spicy taste.

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

• 400 ml dry white;
• 1 onion;
• 3 cloves of garlic;
• 13 tablespoons mustard powder;
• 3 tablespoons honey;
• 1 tablespoon vegetable oil;
• 2 teaspoons salt;
• a few drops of Tabasco sauce.

Preparation

Pour wine into the pan, add finely chopped onion and garlic and bring to a boil. Then cook for another 5 minutes over low heat without a lid, cool and strain. Mix the liquid with mustard powder until smooth.

Then add honey, butter, salt and Tabasco, place the pan on low heat and, stirring constantly, let the mustard thicken. Place it in a jar, close the lid and leave at room temperature overnight.

Do you love mustard as much as I do?

If yes, this post is for you.

Mustard is not just a seasoning, it is also a uniquely healthy product.

Why did the ancients love mustard, for what properties did it have?

And for its property of giving its warmth to a person, for its property of somehow warming up a person from the inside. For her fire, which cleanses and warms a person.

Long before the invention of cold remedies, our ancestors were treated with mustard, soared their feet in it, used it in the form of primitive mustard plasters, took mustard seeds for problems of the gastrointestinal tract, even to improve vision and hearing

Mustard treats a variety of diseases and is used in cosmetology, but I will talk about this later.

The store now sells different mustards, but homemade mustard is, of course, the most delicious.

In the meantime, the most best recipes for the most delicious mustard

MUSTARD (1)

500 g black mustard seed flour, 100 g wheat flour, 12 g ground allspice, 2 g ground cloves, 5 g ground ginger, 100 g sugar, 100 g table salt.

Dilute all ingredients with wine vinegar to the desired consistency. Add liquid gradually. The recipe suggests that if you need to prepare a smaller amount of mustard, then you need to reduce the ingredients proportionally. You can generally change the proportions at your discretion.

MUSTARD (2)

>100g mustard powder, 4 tbsp. spoons of vinegar, 2 tbsp. spoons of powdered sugar; 1 */2 teaspoons mustard, 1 teaspoon cloves, 1/4 teaspoon nutmeg, */2 teaspoons salt.

Pour boiling water over mustard powder (2 cups). Stir. Leave for a day. Drain the settled water, add sugar, salt, vegetable oil, 2-3% vinegar and other spicy additives. Stir thoroughly to the required consistency.

Consume after 2-3 hours in a hermetically sealed container.

MUSTARD (3)

>290 g dry mustard powder, 490 g water, 200 g 9% vinegar, 25 g sunflower meat, 45 g sugar, 35 g salt.

Mash and sift the mustard powder through a very fine strainer. Place the sifted room in a bowl, add hot water, stir quickly with a spatula so that you get a thick mass without lumps. Pour hot water over the brewed mixture again. Let stand in a cool place for -10 hours. Then drain the water. Add salt, sugar and vegetable oil to the mustard. Mix the prepared mass well. Add vinegar at the end. Mix everything again.

Prepared mustard is used for some sauces, dressings, and also as a table seasoning.

MUSTARD ON APPLESAUCE

>3st. spoons of mustard powder, 4 tbsp., spoons of applesauce, 21/2 tbsp. spoons of granulated sugar, 1 teaspoon of salt, 3% vinegar, cloves, anise, basil, star anise.

Bake Antonov apples or wild apples. Cool. Remove the skin from them. Make a puree from the meaty mass. Mix puree with mustard powder, add sugar. Mix everything well (until a homogeneous mass is formed). Season the mustard with vinegar, salt and mix thoroughly.

Leave under a tight lid to stand for several days. It can then be used as a seasoning and for dressings.

SOUR MUSTARD (OLD RECIPE)

3st. spoons of yellow mustard, 4 tbsp. spoons of boiled and mashed sorrel, tarragon vinegar, 2 tbsp. spoons of fine sugar, 1 tbsp. spoon of crushed capers, 2 teaspoons of salt.

Mix mustard with pureed sorrel: Dilute this mixture with strong tarragon vinegar. Knead into a thick mass. Place it in a cool place. It retains its properties well for two months. ,

MUSTARD IN OLD RUSSIAN STYLE

3 tbsp. tablespoons mustard powder, 6g crushed cloves, 3 tbsp. spoons of sugar, vinegar.

Place mustard in a bowl and add crushed cloves and sugar. Pour in vinegar to form a liquid mass. Pour this mixture into jars with tight lids. Place them first in a low-heat oven. Then keep at normal room temperature. Mustard prepared this way can last for more than a year. If it thickens too much, you need to dilute it with vinegar.

RUSSIAN MUSTARD

70 g mustard flour, 80 g vegetable oil, 100 g sugar, 15 g salt, 80 g 6% aromatic vinegar, 1 g allspice, 0.3 g hot pepper; 0.3 g bay leaf, 0.3 g cinnamon, 0.3 g cloves, 30 g water.

Sift mustard powder. Pour it with cold aromatic vinegar (1:1 ratio). Stir for 15 minutes until smooth. Gradually add sugar, salt, vegetable oil and the remaining aromatic vinegar to this mass. Mix the mixture thoroughly for 30 minutes. Then leave the prepared mixture for 20 hours in an open container. After time, transfer to jars with lids. Place in a cool place for storage.

FRENCH MUSTARD (OLD RECIPE)

600 g gray or yellow mustard 200 g sugar, 4 tbsp. spoons of rye crackers crushed and sifted through a sieve, 1 dessert spoon of salt, ]/2 teaspoons of crushed pepper, a small jar of olives, a small jar of capers, 2 Dutch herrings, 4 tbsp. spoons of brine from these herrings, 250 ml of vinegar.

Mix all ingredients with mustard. Add chopped herring, capers/olives. Pour in vinegar. Mix the whole mass thoroughly.

After some aging, mustard can be used as a seasoning.

MUSTARD No. 1

Mustard powder, salt, sugar, vinegar.

Add a small amount of boiling water to mustard powder. Stir well. There should be enough water so that the consistency of the mass is similar to cottage cheese, that is, so that the mass can be shaped.

Under no circumstances should the mixture be liquid. Place the mustard mixture in a deep plate. Pour boiling water over it until it is covered. Leave for 10-15 hours. This is done so that bad bitterness comes out. After the set time has passed, add water. After this, the mustard must be ground very well until a characteristic mustard smell appears.

MUSTARD No. 2

5st. spoons mustard powder, 1 tbsp. spoon of sugar, 1 teaspoon of vegetable oil, salt to taste.

Dilute dry mustard with boiling water to the consistency of porridge. Add sugar, salt on the tip of a knife, vinegar and vegetable oil to this mass. Mix. Cover with a lid and place in a warm place overnight. In the morning the mustard is ready.

MUSTARD No. 3

100 g dry mustard, 1/2 teaspoon salt, ground black and red pepper (1/4 teaspoon or more), 1 tbsp. a spoonful of vegetable oil and about 1/4~1/3 cup of 9% vinegar.

Pour boiling water over dry mustard. Stir and leave for 4-8 hours. After this, drain the excess water, add salt, pepper, vegetable oil and vinegar; After settling, drain off the excess liquid and place the mixture in the refrigerator.

If desired, you can add other spices: cinnamon, cloves, etc.?

MUSTARD No. 4

1 cup dry mustard, cabbage brine, 1 tbsp. spoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of vinegar, 1 tbsp. spoon of vegetable oil, spices.

Pour mustard powder into a deep clay plate. Pour cabbage brine into it in small portions. At the same time, you need to stir the mustard so that there are no lumps. Bring this mixture to the consistency of thick sour cream. Add sugar, vinegar and vegetable oil. Mix everything thoroughly. Howled? Place the prepared mixture 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, and nutmeg to mustard. Placing a slice of lemon on top helps keep the mustard from drying out and losing its taste longer.

It is better to prepare mustard in small portions. Honey mustard is well preserved and has a pleasant taste. To prepare it, just add 1 teaspoon of buckwheat honey to regular mustard. Cabbage brine can be replaced with cucumber brine.

MUSTARD#5

100g mustard powder, 3/4 cup water, /s/i. spoon of sugar, 1 teaspoon of salt, 90-100 g of 9% vinegar (preferably apple cider vinegar), 1 tbsp. spoon of vegetable oil, bay leaf, cinnamon.

Place water on low heat. Add sugar, salt, cinnamon, bay leaf. Cook until salt and sugar dissolve. Cool and add vinegar. Pour half of the resulting broth into 100 g of mustard powder. It is better to pour, mix and grind in parts, rather than all at once. Mix. Grind all lumps and cover. Leave for about a day. Then add the second half of the broth. Cover and leave to ripen for another day.

MUSTARD No. 6

3st. spoons of mustard powder, 4 tbsp. spoons of applesauce, 2 ]/2 tbsp. spoons of sugar, 1 teaspoon of salt, 2 tbsp. spoons of 3% vinegar, boiled with cloves, anise, star anise and basil.

Bake the apples. Make puree without peel and core. Mix the puree with mustard powder and sugar and leave for 3 days. Mustard is ready to eat.

MUSTARD#7

280g mustard powder, 100ml vegetable oil, . 1 glass (200t) 9% vinegar, 5 tbsp. spoons (125 g) sugar, 175 ml water for brewing mustard, 175 ml water for preparing marinade, 0.1 g allspice, 0.3 g cinnamon, 0.3 g cloves, 0.35 g hot pepper, 1 bay leaf.

Preparing the marinade: put spices in water; Boil. Boil for 5-8 minutes. After this, cool, strain, add vinegar. Sift the mustard through a sieve and, stirring, brew with boiling water to obtain a thick, homogeneous mass. Pour boiling water over the resulting mass, cover it by 2-3 cm. Leave for 10-12 hours in a cool, dark place. Then drain the water. Stir the mustard well. Add vegetable oil several times; granulated sugar, also pour in the marinade mixed with vinegar. Mix everything well until a homogeneous mass is formed. Transfer the resulting mixture into a ceramic, enamel or glass container and cover with a lid. Let the mustard sit for 24 hours. Store the prepared mustard in a container with a tightly closed lid in a cool, dark place.

MUSTARD DANISH

2 tbsp. spoons of dry mustard (powder), 11/2 tbsp. spoons of granulated sugar, apple cider vinegar, cream (or sour cream as a substitute).

Mix mustard and sugar. Add enough vinegar to form a mass that has the consistency of thick sour cream or slurry porridge.

Thoroughly grind the resulting mass until smooth. Let sit for 15 minutes to 1 hour to allow the mustard to ripen well. Then add whipped cream to taste, folding it evenly into the mustard. In this case, you need to stir all the time.

A simpler option: mix the mustard mass with sour cream (to taste).

MUSTARD SAUCE - RECIPE No. 1

2 tbsp. spoons of margarine, 2 tbsp. spoons of flour, 1/2 liter of broth, 1-2 tbsp. spoons of mustard, 1 egg yolk, lemon juice, salt, sugar, 1 tbsp. spoon of sour cream, greens.

Heat the flour, stirring, in boiling margarine until golden brown. Continuing to stir, add broth, salt and sugar. Boil. Add lemon juice and mustard mixed with yolk and sour cream. After this, do not boil the sauce, otherwise the mustard will give it an unpleasant bitterness and the yolk will curdle. Ready sauce sprinkle with finely chopped herbs.

MUSTARD SAUCE - RECIPE No. 2

7 tbsp. spoon of dry mustard, 2 tbsp. spoons of vegetable oil, garlic, onion, salt, sugar, spices.

Pour a glass of boiling water over dry mustard. Add salt, sugar, spices, vegetable oil, finely chopped garlic and onions.

This sauce goes best with vegetable salads.