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 method 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:

1. Yellow-white. The seeds of this variety are small in size and round in shape, and also have a pungent taste and pungent odor.
2. Black. This type of seed is dark gray in color. They are several times larger in size than the yellow-white ones.
3. Sarepta. They are the most common variety used in cooking. The 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.

Thanks to your 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:

1. Pour boiling water into a glass jar or other sealable heat-resistant container, in which you need to dissolve the salt and sugar.
2. Add mustard and mix well to obtain a consistency similar to thick sour cream.
3. Cover the resulting consistency with sunflower oil so that it creates a kind of film.
4. Cover the container tightly with a lid and place in a warm place for a couple of hours to steam.
5. 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:

1. Pour the powdered mustard seeds into a special container, pour cold brine over them and mix.
2. Add vinegar, sugar, vegetable oil to the resulting mixture and mix everything well.
3. 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:

1. 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.
2. Add mustard powder to it.
3. Mix everything thoroughly, cover tightly with a lid and place in a warm place for three to four hours.
4. After the allotted time has passed, add oil and vinegar to the mustard mixture.
5. 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:

1. Pour Sarepta powder into a dry two-hundred-gram jar.
2. Then sugar and salt are added and everything is mixed.
3. Add boiling water little by little to the resulting mixture and stir at the same time.
4. Water must be added until the consistency of the seasoning becomes like thick sour cream.
5. 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.
6. Next you need to add oil and mix the mustard consistency well.
7. 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;
• 1 tbsp. 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:

1. 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.
2. Add salt to the powder and stir.
3. 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.
4. You need to add honey, oil and lemon juice for a longer time and grind everything well.
5. 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.

Homemade mustard is a very tasty and aromatic sauce that can be added to almost any main course, as well as appetizers. It should be noted that today there are many options for preparing such a dressing. But, unfortunately, most people are accustomed to purchasing this sauce in the store. However, if you take a closer look at the composition of this product, you will quickly see that, in addition to it, various flavorings are often added. In this regard, many people have a question about how to make homemade mustard, which will have a special taste. In this article we decided to answer the question posed.

General Product Information

Making mustard at home is easy and simple. But before we tell you how exactly this is done, we decided to tell you what kind of product it is.

Table mustard is a seasoning made from whole or crushed seeds of the plant of the same name with the addition of food vinegar, some kind of base (for example, water), as well as other ingredients. This product is considered one of the most popular sauces in Russian cuisine. It enhances the formation of gastric juice and increases appetite, as a result of which food is absorbed several times better.

However, it should be noted that homemade mustard is contraindicated for people with digestive problems. This is due to the fact that the sauce based on it always turns out to be very spicy.

What is it used for?

Homemade mustard made from powder is quite often used as a seasoning for meat dishes. In addition, there are many recipes for marinades, which also include this product, but only in the form of whole seeds or powder.

Mustard at home: step-by-step recipe

Homemade is the easiest and fastest way. This sauce always turns out much tastier and spicier than store-bought. In addition, it will not contain preservatives that have a detrimental effect on human health. It should also be noted that homemade mustard fizzles out quite quickly. In this regard, it is recommended to make as much as you can eat in one sitting.

So, to prepare hot sauce we need:

• mustard powder - approximately 50 g;
• boiled water - about 100 ml;
• table salt and fine sand-sugar - use as desired;
• apple cider vinegar 6% - use to taste;
• non-deodorized olive oil - large spoon;
• crushed turmeric - ½ small spoon.

Cooking process

You can prepare mustard at home quite quickly. To do this, sift the powder through a tea sieve and place it in a deep bowl. Next, you need to pour boiling water into it and mix thoroughly so that no lumps form. After this, you should fill the pan halfway with water, place a bowl of sauce in it and put it on medium heat. The mustard must be heated in a water bath for 20 minutes. After the specified time has passed, you need to remove the bowl with the seasoning, and then immediately add sugar and table salt to it. It is also recommended to add a small amount of crushed turmeric to give the mustard a pleasant shade.

Finally, add a little olive oil to the ingredients. After this, all components should be thoroughly mixed until a homogeneous paste is obtained.

How should it be stored?

After homemade mustard powder is prepared, it should be placed in a glass jar with a screw-on lid. It is recommended to store the sauce in this form in a dark and cool place. If you neglect this advice, homemade mustard will very quickly lose its taste and aroma.

It is advisable to use this seasoning after two days of storage in the refrigerator.

Old Russian mustard at home

As mentioned above, this sauce can be made in different ways. Above you were presented classic recipe using a standard set of ingredients. If you want to make a more original seasoning, we recommend using the method described below. For it we will need:

• mustard powder - approximately 50 g;
• cucumber or tomato brine - 100 ml;
• crushed cloves - about 6 g;
• powdered sugar - 3 large spoons;
• apple cider vinegar 6% - use to taste.

Quick cooking method

Any mustard at home is prepared according to the same principle. Using it in practice, you can make any one yourself on any basis. In this recipe, we decided to use cucumber or tomato brine. Thanks to this liquid, you will get a very aromatic and tasty sauce that can be served with both meat and fish dishes.

So how to make mustard at home using vegetable brine? To do this, sift the aromatic powder through a small sieve and then place it in a bowl. Next, you need to add cucumber marinade to the mustard flour, which is recommended to be kept at room temperature beforehand (so that it becomes warm). By mixing both components with a spoon, you should obtain a homogeneous mass. To thicken it a little, it needs to be heat treated. To do this, the bowl of mustard should be placed in a water bath and heated for ¼ hour. In this case, it is recommended to stir the contents of the dishes regularly with a spoon.

The final stage in preparing the sauce

As you can see, mustard is made quite quickly at home. After it has been heat treated, it must be removed from the water bath and then flavored with powdered sugar and crushed cloves. These ingredients will give the sauce a special taste and aroma. To make it more spicy and keep it unchanged for a long time, you should also add apple cider vinegar to the seasoning.

Then you need to mix the ingredients, cool in cold air, and then place in small glass jars and screw tightly with metal lids. If you do not plan to immediately use the sauce along with any dish, then it is recommended to store it in the refrigerator for a short time.

Features of preparing Russian sauce

Now you know exactly how and what mustard is made from at home. The recipe for this sauce can include completely different ingredients. As a rule, it is done on the basis of the usual drinking water. Although some housewives often dilute mustard powder with cucumber or tomato brine.

If you want the sauce you prepare to not dry out for a long time, we recommend preparing it with fresh milk. If the aromatic seasoning has dried out, it can be easily diluted by adding low-concentrated table vinegar.

How to change taste and color?

If you are tired of classic mustard, which is made from a standard set of ingredients, then we recommend adding one of the following products to it: ground allspice, ginger, nutmeg, applesauce, anise, star anise, chopped sorrel, grated capers, bay leaf, cinnamon , cabbage pickle, basil, thyme, etc. These ingredients will allow you to significantly change the taste of the sauce, as well as its color and aroma.

Let's sum it up

Homemade mustard always tastes better than store-bought mustard. It should be noted that this sauce can be used not only for adding it to meat or fish dishes, but also mixed with mayonnaise or oil, and then seasoned with various salads. Believe me, even the most picky member of the household will not be able to refuse such a dinner.

Vendanny - Dec 15th, 2015

You don’t have to buy a tasty and healthy mustard sauce or seasoning in the store, but prepare it at home. All you need to do is have good recipe and buy or grow mustard seeds or powder.

To prepare mustard from grains at home, we start by drying the grains in a dry frying pan, grinding them in a coffee grinder, and brewing them with boiling water. Through a short time drain the water and grind the mustard until smooth. This mixture with the addition of spices is what makes up the mustard that we buy in the store. Only the one in the store contains all sorts of harmful additives, but the homemade one can be made useful and diversified by adding different components to it. I suggest you get acquainted with basic homemade recipes that will tell you how to make homemade mustard from powder and grains.

Take 180 g of mustard preparation and pour 250 ml of hot wine vinegar into it, mix and leave in a warm place overnight. In the morning, add 180 g of sugar, crushed or ground spices (cinnamon, allspice and black pepper, nutmeg, cloves, cardamom) and half a lemon. Mix thoroughly again and leave to brew for a couple of hours. The seasoning is ready.

Improved store-bought mustard

If you want something new, but don’t want to bother with mustard preparation, then you can change the taste of store-bought mustard by adding 1 tbsp. a spoonful of fresh finely chopped dill and 3 tbsp. spoons of olive oil. Mix the mixture well and the new mustard is ready. We spread it on bread, it is useful for dressing salads, as well as meat and fish.

Homemade honey mustard or honey mustard sauce

We start cooking by taking dry mustard grains and grinding them hand mill or coffee grinder, sift through a thick sieve. Separately, boil honey in a saucepan. After removing from the heat, add mustard powder to it, which we have sifted. Dilute with boiled and slightly cooled vinegar. Stir well, place in a sterile jar and seal.

For 1 glass of ground mustard, take 200 mg of vinegar and 1 glass of honey.

Homemade mustard powder

Take dry ground mustard, pour it into a saucepan, pour boiling vinegar over it, add granulated sugar and sugar burned in a frying pan, stir everything well, let the mixture boil, pour it into another container and stir until it cools. If the mustard turns out thick, dilute it with boiling vinegar. Place in a jar and close with a regular lid.

For 200 g of mustard, take 150 mg of vinegar, 200 g of sugar, 1 tbsp. a spoonful of burnt sugar.

Homemade mustard - a simple recipe

Add salt and sugar to the crushed mustard powder, stir and dilute with cold vinegar. Then stir again for about an hour. The more you stir this mustard, the stronger and better it tastes.

At 3 tbsp. spoons of dry mustard, take 1 teaspoon of salt, 2 tbsp. spoons of sugar, 3 tbsp. spoons of vinegar.

Gray mustard in French

Add sugar to the gray mustard, stir well, then, stirring constantly, pour in the vegetable oil. Continue stirring until the mustard turns into a thick lump. Then add crushed cinnamon and cloves, dilute with cold vinegar. It turned out to be a liquid porridge. Pour it into jars, close with tight lids and keep in a warm place for a week. After a week, mustard can be eaten.

For 400 g of gray mustard, take 300 ml of vegetable oil, 200 g of sugar, 6 g of cinnamon and cloves, 250 ml of vinegar.

Homemade mustard in English

Pour vegetable oil into dry ground mustard, stir, cover and leave for 12 hours. Then, little by little, add boiling vinegar, stir all the time until it cools, add granulated sugar, sugar burned in a frying pan, stir and leave for a week in a warm place.

For 200 g of dry mustard, take 150 ml of vinegar, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sugar, 3 teaspoons of burnt sugar.

Mustard is strong

Add crushed cloves, sugar to the ground mustard and dilute with vinegar until it is more liquid than regular mustard. Stir to avoid lumps and cook until the mixture is thick. Remove from heat, dilute with cold vinegar to the consistency of regular mustard, and pour into jars. First (1 week) store the mustard in a warm place and then at room temperature.

At 3 tbsp. spoons of dry mustard, take 6 g of cloves, 4 tbsp. spoons of vinegar, 2 tbsp. spoons of sugar.

Apple mustard

To prepare mustard, bake sour apples and rub through a sieve. Add apples to yellow mustard, mix, add sugar, salt, hot vinegar with spices. Let the mustard brew for 3 days and you can use it.

At 3 tbsp. spoons of yellow ground mustard take 4 tbsp. spoons of baked apple puree, 150 ml vinegar, 2 tbsp. spoons of sugar, 2 teaspoons of salt.

Homemade mustard can be stored in the refrigerator for more than a year and it will not spoil, and if it thickens, add vinegar to it and stir.

Asians have always known a lot about spices; it was they who first began to use mustard in food. Subsequently, it became known everywhere, the French began to prepare sauce from it and became famous throughout the world. They took ground mustard seeds, seasoned them with vinegar, water and other ingredients and made a wonderful condiment.

Everyone liked this sauce and it began to be widely used in Russian cuisine. Mustard sauce is often found on the holiday table, as it goes well with many dishes and snacks. In addition to excellent taste, this spice has many positive health properties.

Positive properties of mustard

• Under the influence of this seasoning, gastric juice begins to be produced and appetite increases;
• Improves brain function;
• Improves metabolism, breaks down fat. That is why consuming this product is useful for those losing weight. It dissolves fat not only inside, but also outside. Mustard powder is often used for washing greasy dishes;
• Has antiseptic properties. It can be used to prevent the entry of microbes through scratches or open wounds;
• It has a warming effect on muscles, promotes vasodilation, which has a beneficial effect on the treatment of diseases such as rheumatism, radiculitis, arthritis, gout, etc.;
• Cures toothache and headache;
• Helps with constipation, colds, diabetes mellitus, lowers sugar levels.

You can purchase this product on the shelves of our stores, but, unfortunately, in addition to mustard powder, it contains many chemicals that can be harmful to our health.

Housewives who care about the health of their family can easily prepare such a sauce at home; it will be no less tasty than store-bought, but much healthier. Even the most inexperienced cook or chef can prepare it.

However, those who have some problems with the functioning of the gastric tract or allergies should still be careful about consuming this hot spice. Let's learn how to make mustard from dry powder.

What you need to know about making mustard

Any dish acquires a great taste if homemade mustard is added to it. But most of all, this spice is suitable for meat. In Germany they like to eat lard with aromatic and spicy mustard.

Before you learn how to make mustard powder, you will need to purchase it. Ground mustard is a light yellow powder. You need to make sure that there are no impurities or inclusions, otherwise the taste can be ruined.

If you do not want the seasoning to lose its pungency, then do not dilute the sauce with boiling water. You can take slightly cooled but hot water. Ground nuts and mayonnaise will enrich the taste of the sauce.

You should not store mustard sauce in the refrigerator for a long time, as it may lose its taste; it is better to consume it at one meal and make another the next.

But if you put it in a glass container and close it with a lid, you can store it in the refrigerator for some more time. But you should not store it for more than a month, as the taste disappears.

If you have homemade mustard made from powder in your refrigerator, you can safely use it to wash dishes. It perfectly cleans any greasy surfaces, as it has the ability to dissolve fats.

And best of all, once you learn how to make mustard from powder, you don't have to strictly follow recipes. You can add various ingredients yourself, focusing on your own taste. Strict adherence to dosage is also not necessary.

Classic mustard recipe

To prepare classic mustard sauce, prepare the following products:

• 50 grams mustard (powder)
• 1/2 cup (100 grams) water,
• some apple cider vinegar
• a pinch of salt,
• a pinch of granulated sugar
• 1 tablespoon olive oil, preferably extra virgin,
• a little turmeric powder.

Now let's find out the cooking method. The finer the mustard powder, the better. Therefore, before cooking, you can additionally grind it. Now dissolve the powder in water, preferably hot, but not in boiling water.

You should get a homogeneous mass without any lumps. Next, you need to pick up the dissolved mustard in a water bath for twenty minutes. Then you can add granulated sugar and salt.

After this, enrich the taste of the sauce with olive oil and apple cider vinegar, pouring it into the mixture and stirring well. Add turmeric as it makes the dish more visually appealing. Stir until you have a thick, homogeneous porridge.

Unusual ways to prepare mustard

The ingredients for cooking may change, but the method remains the same. Our ancestors loved to make this sauce nuclear with sourness. Classic Russian mustard was prepared from vegetable brine, most often cucumber, tomato, cabbage was also in use.

If you want to get an excellent dressing for meat and fish dishes, then learn how to prepare mustard from powder in brine.

Take the following ingredients:

• 50 grams of fine mustard powder,
• 100 ml cucumber or vegetable brine,
• 6 grams of cloves (it must be ground),
• a little sugar to taste (ground into powder),
• apple cider vinegar to taste.

First, make sure that the finest mustard gets into the sauce. To do this, take a sieve and pass it through it. Then mix the vegetable brine with the powder.

The mustard should be completely dissolved in it, so slightly heat the vegetable brine, but do not boil. You will get a homogeneous mass, but it will be liquid at first. To give it thickness, you need to heat it in a water bath.

Keep the mixture on the stove for 20 minutes. In order for the mass to obtain a homogeneous consistency, it must be stirred constantly. After the water bath, feel free to add all the other ingredients, don’t forget to mix everything well.

Mustard in French

If mustard made from powder at home with cucumber brine is a traditional Russian version, then in France it was prepared differently. As you know, the French were the first to prepare mustard sauce. Although many peoples are ready to argue with this.

However, French mustard will turn out truly magnificent, and it can be an excellent appetizer for any holiday table.

Ingredients:

• 600 grams of mustard powder,
• one glass of granulated sugar,
• one large spoonful of rye bread crumbs,
• 1 small spoon of salt,
• a pinch of black pepper (ground0,
• olives in a jar (chopped),
• capers in a jar (chopped),
• 2 salted herring (chopped),
• 4 large spoons of liquid from a herring jar,
• one glass of vinegar.

All ingredients are mixed until smooth. You should not eat the sauce immediately; after a day it will become more aromatic and acquire a rich taste.

You can serve this seasoning for both first and second courses. Dijon mustard is incredibly popular and is made from black powder, various spices and herbs.

Mediterranean option

This spice was also used in Mediterranean countries.

They took the following ingredients:

• mustard powder (100 grams),
• water 1/3 cup),
• sugar (one large spoon),
• salt (one small spoon),
• apple cider vinegar (100 ml),
• vegetable oil (1 tbsp),
• bay leaf and cinnamon to taste.

To begin with, they prepared a decoction in water with cinnamon, sugar, salt, and bay leaf. The broth was simmered until it became saturated. After it cooled, vinegar was added to it.

Mustard powder was rubbed into this mixture. Once a homogeneous mass was obtained, the sauce was left for several hours, and then it could be served. As you can see, the mustard recipe is not much different from the classic version.

English version of mustard

In England, mustard sauce is made not from powder, but from ground grains. And their sauce is also surprisingly tasty and has a pleasant consistency. For brewing, they usually take not water, but an alcoholic drink - apple cider, sometimes wine.

If these products are unavailable, you can take simple apple juice. After these ingredients are well mixed, various spices are added to the sauce - rosemary, thyme, and lemon zest.

What ingredients can you add?

By adding various ingredients to a classic recipe, you can get a truly great seasoning. See what ingredients you can take to give classic mustard a twist:

Mustard is perhaps one of the most popular sauces among Russians. And this is not surprising, because without it it is difficult to imagine some of the dishes especially beloved by our compatriots. For example, what would jellied meat be without mustard? And how good are sausages fried over a fire! And a piece of lard with mustard and garlic - well, it’s simply delicious! You can easily buy mustard in any store, but its taste or spiciness is not always satisfactory. Homemade mustard is another matter - you can always make it the way you want, taking into account personal preferences, and at the same time add the desired flavor notes to it, for example, honey, lemon juice or spicy spices. And in general, homemade mustard is always tastier, more natural and healthier than any store-bought counterparts. Do you agree? Then let's get started!

Homemade mustard is prepared without much difficulty, and even inexperienced housewives can cope with this task. In the simplest variation, mustard powder is mixed with water, salt, sugar and spices, and then kept in a warm place for several hours - from 6 to 10. However, if you want a truly aromatic and spicy sauce, it would be more advisable Buy mustard seeds and grind them into powder yourself. In addition, homemade mustard can also be made using whole mustard seeds - in this case, you will get a condiment known as Dijon mustard.

To prepare mustard, use only high-quality mustard powder, paying attention to its expiration date. It is recommended to sift mustard powder - thanks to this procedure you minimize the likelihood of lumps forming when mixed with water. By the way, about water. In recipes, mustard is usually ground with boiling water or hot water - keep in mind that boiling water softens the taste of the seasoning, reducing the heat, so if you need very hot mustard, add warm water. Mustard powder should be thoroughly mixed with water to a homogeneous consistency - it is very convenient to use a whisk for this. The consistency of the final mixture should resemble thick sour cream.

Adding vegetable oil to mustard reduces the pungency of the final product. Thus, if you need strong mustard, use it to a minimum, but if you want a seasoning with a delicate taste, add more oil. Despite the fact that homemade mustard is a simple product, prepared from just a few ingredients, this does not at all negate the opportunity to experiment. To get a new flavor, you can add spicy spices to mustard, such as black pepper, cinnamon, cloves, nutmeg and ginger, as well as honey, lemon juice, white wine, applesauce and even tomato paste. After the mustard has been infused at room temperature for several hours, it should rest in the refrigerator for about a day before use. The longer the mustard sits, the spicier it will be.

Homemade mustard is not stored for very long, so it makes no sense to prepare it for future use - it is better to do it as needed, especially since the recipe is extremely simple. On average, mustard can be stored for about three months in a cool place, but usually after a month and a half the product begins to lose its original taste and aroma. To keep homemade mustard fresh longer, you can put a thin slice of lemon on it. You can also use lemon to “revive” dried seasoning - add a few drops of lemon juice to the mustard and add a pinch of sugar.

And finally, a little about the benefits. Homemade mustard not only makes dishes tastier and increases appetite, but also has a lot of valuable properties. Mustard seeds contain large amounts of vitamins, minerals and essential oils, which have a complex impact on health. First of all, mustard is rich in vitamins A, D, E, B vitamins, potassium, calcium, zinc, iron and magnesium. This allows it to have a beneficial effect on digestive processes, actively break down fats, speed up metabolism, maintain cardiovascular health and fight colds.

Homemade mustard is not only an excellent companion for various dishes, but also an excellent marinade for meat. softens meat fibers well and makes meat even more appetizing. Even if you just spread a little mustard on a slice of bread and serve it with the soup, it will turn out especially tasty. Want to try it soon? Our recipes are already waiting for you!

Homemade mustard “Classic”

Ingredients:

• 3 tablespoons mustard powder,
• 2 teaspoons vegetable oil,
• 1/2 teaspoon sugar,
• 1/2 teaspoon salt,
• 200 ml water.

Preparation:
Place mustard powder, salt and sugar in a dry, clean jar. Pour in boiled water, allowing it to cool slightly beforehand, and stir until a homogeneous consistency is obtained. The consistency of the mixture should resemble thick sour cream and not contain lumps. After this, the mustard should be placed in a warm place for 10 hours, closing the jar with a lid. After this time, add oil to the mustard and mix well.

Mustard with honey has a mild taste, so it can be used when marinating meat and as a base for salad sauces. To prepare mustard, you can use either fresh or candied honey - in the latter case, it should first be melted in a water bath or in the microwave.

Homemade mustard with honey

Ingredients:

• 5 tablespoons mustard powder,
• 4-6 tablespoons of water,
• 1 tablespoon honey,
• 1 teaspoon vegetable oil,
• 1/3 teaspoon salt.

Preparation:
Dilute mustard powder in hot water until a homogeneous mass without lumps is obtained. Add salt, honey and vegetable oil. Mix well. If you need more sweet mustard, add more honey. Place the mustard in a jar, close the lid and leave in a warm place overnight.

Fans of especially spicy mustard that will take your breath away will surely love our next recipe. To make the mustard even hotter, add ground ginger to it and do not forget that you should not mix mustard powder with boiling water, as it softens the pungency. An important condition for obtaining hot mustard is also long-term infusion in the refrigerator - at least a week.

Homemade mustard “Yadrenaya”

Ingredients:

• 6-8 tablespoons of water,
• 1 teaspoon sugar,
• 1/2 teaspoon salt,
• 1/2 tablespoon apple cider vinegar.

Preparation:
In a jar or container, mix mustard powder with hot water well, pouring it in a thin stream. There should be no lumps left in the mixture. Close the jar or container with a lid and put it in a warm place for 7-10 hours. During this time, liquid forms on the surface of the mustard - there is no need to drain it if you really want to get it. spicy mustard. Next, you need to add sugar, salt, apple cider vinegar and mix everything thoroughly. After the mustard has been infused in the refrigerator for a week, it is ready to eat.

Russian mustard is another example of a particularly hot condiment. Its distinctive feature is the use of aromatic spices, due to which this mustard has a unique aroma.

Homemade mustard “Russian style”

Ingredients:

• 100 g mustard powder,
• 2 tablespoons vegetable oil,
• 1 tablespoon sugar,
• 1 teaspoon salt,
• 2 bay leaves,
• 2 buds of cloves,
• 1 pinch of cinnamon,
• 1/2 cup 3% vinegar,
• 1/2 glass of water.

Preparation:
Pour water into a small saucepan, bring to a boil, add bay leaf, cloves, cinnamon, sugar and salt. Stir, remove from the stove, cover the pan with a lid and let it brew. After 10 minutes, strain the liquid and gradually pour into mustard powder, stirring. Next add vegetable oil and vinegar. Add vinegar gradually so that the mustard does not turn out too liquid. Stir until smooth and transfer the mustard to a jar. Before use, it should sit in the refrigerator, covered, for 24 hours.
Adding lemon juice to mustard, as in the following recipe, not only gives the product a pleasant sourness and subtle aroma, but also extends the shelf life.

Homemade mustard with lemon juice

Ingredients:

• 2 tablespoons mustard powder (heaped),
• 1 tablespoon lemon juice,
• 1/2 teaspoon salt,
• 1/2 teaspoon sugar,
• 1/4 teaspoon curry,
• 80 ml water.

Preparation:
Place mustard powder in a jar and stir with boiling water. Close the jar with a lid, wrap it in a towel and leave for 8 hours. Add oil, lemon juice, sugar, salt and curry. To stir thoroughly. Mustard is ready to eat.

To prepare mustard, brine (cucumber, tomato or cabbage) can also be used, which is very important in the cold season, when preserves are actively consumed and the brine is usually poured out. Depending on the taste of the brine, the mustard will have certain flavor notes. In general, brine usually adds a pleasant acidity to the sauce.

Homemade mustard with cucumber brine

Ingredients:

• 6 tablespoons mustard powder,
• 8-10 tablespoons of cucumber pickle,
• 1 teaspoon vegetable oil.

Preparation:
Mix mustard powder with chilled brine until smooth in a clean, dry jar. Stir with vegetable oil and let the mustard brew at room temperature for 6-8 hours.

Dijon mustard is a traditional French condiment that has a mild taste and an extremely appetizing aroma. Almost everyone likes this mustard. It can be added to salads, served with fish dishes and used to marinate meat - it will turn out simply delicious.

Ingredients:

• 80 g mustard beans,
• 60 g powdered mustard,
• 2 glasses of dry white wine,
• 2 large onions,
• 2 cloves of garlic,
• 2 tablespoons of flower honey,
• 1 tablespoon vegetable or olive oil,
• salt to taste.

Preparation:
Place finely chopped onion and pressed garlic into a saucepan. Pour in the wine, bring to a boil and cook over low heat for 5 minutes. When the mixture has cooled, strain the wine and discard the vegetables. Pour the wine back into the pan. Add melted honey, salt to taste and mustard powder. Grind thoroughly so that no lump remains. Add oil, stir and place the pan on the stove. Add the mustard seeds, stir and cook, stirring constantly, until the mixture becomes thick. Place the prepared mustard into jars.

Applesauce mustard is a type of fruit mustard. Pears or grapes can also be used to prepare it. This seasoning, which has a mild taste with sweet and sour notes, is perfect for meat dishes, salads and cheese slices. This mustard cannot be called spicy, but it can be offered to children.

Delicate mustard on applesauce

Ingredients:

• 1 sour apple
• 1 tablespoon mustard powder,
• 1 tablespoon sugar,
• 1 tablespoon vegetable oil,
• 1.5 tablespoons of 3% vinegar,
• 1 teaspoon lemon juice,
• a pinch of salt,
• a pinch of cinnamon.

Preparation:
Wrap the apple in foil and bake in an oven preheated to 180 degrees for 15 minutes. Let the apple cool, peel it, rub the pulp through a sieve and mix with all the ingredients on the list, adding vinegar last. If you find the mustard sour, you can add a little sugar. After the mustard has been infused for two days in the refrigerator, it can be consumed.

Homemade mustard will not leave anyone indifferent. And there are so many different variations of it you can prepare, just have time to try! Bon appetit to you and your loved ones!