Special recipes for making mustard powder at home. Powdered mustard at home: the secret of the savory seasoning

12.09.2019 Bakery products

Do you love mustard, but are not sure about the quality of the store product? If so, make this hot seasoning yourself. There are many mustard recipes, experimenting to find the most delicious recipe.

Homemade mustard is quite simple to prepare. To do this, purchase mustard powder. Add 3 tablespoons to the bowl. tablespoons of powder and pour in a tablespoon of cucumber pickle. Stir the mixture thoroughly. You will end up with something that looks like a tough dough. Pour a couple more tablespoons of brine into the container and stir. You get a mixture that resembles sour cream. Now pour boiling water over the mixture and let stand for a few minutes. This is done to remove the bitterness. Drain and add some salt and sugar. Add 1 teaspoon of vinegar and 2 tablespoons of sunflower oil. If you want the finished product to have a characteristic aroma, it is better to choose homemade oil. Olive oil lovers can add it. You can complement the chicken breast and make its taste more intense with piquant mustard. To prepare it, mix 4 tablespoons of powder with starch. It should be 4 times less than the powder. Pour in a quarter glass of dry white wine. You can replace it with a mixture of lemon juice and water (1: 1). Stir the ingredients until smooth. There should be no lumps in the gruel. Leave the mixture for 20 minutes, covering the container with a towel. After that, pour in 2 tablespoons of apple cider (wine) vinegar and 1 tablespoon of sugar. To give the mustard elasticity, pour in a little vegetable oil. Want to give your lean beef a different flavor? Prepare French mustard. To prepare it, take one and a half cups of mustard seeds and crush them in a mortar. You can use a coffee grinder. There is no need to grind the grains into powder, let there be grains in the mass. Boil a glass of wine vinegar and pour over the powder. Leave the mixture overnight. Then add sugar and vegetable oil. Add your favorite spices to the mustard if desired. It is best not to use black pepper as it will darken the finished product. It is better to take dry herbs. Dijon mustard is a great addition to meat and fish dishes, as well as French fries. To prepare it, pour a glass of dry white wine into a container and boil it. Chop a little garlic, one onion into the liquid. Add a tablespoon of honey. The mixture should boil for 20 minutes. Disconnect the liquid and cool it down. Strain the solution and pour it into the mustard powder. Enough 50 g of powder. Stir well to avoid lump formation. After that, add 20 g of tomato paste and put the pan on the fire. Cook the mixture until it is supple and thick. Add vegetable oil. Let the seasoning stand for 2 days. After that, it can be eaten. You can make ginger mustard. To do this, boil the water and let it cool slightly. For 100 g of powder, you will need 500 ml of water. Pour hot water over the powder and stir until smooth. Add water gradually so that the mass is elastic and homogeneous. Add a tablespoon of honey and some ginger, soy and sugar. Don't forget to add sunflower oil.

There are a lot of mustard recipes. It tastes much better than a store product, and, most importantly, there are no preservatives or dyes in it.

Step 1. Prepare dishes for mustard.

For ready-made mustard, small glass jars with lids, for example, for baby food, are suitable.

Rinse the jars thoroughly with soap and water, rinse and wipe dry with a towel. We also wash and wipe the lids thoroughly.

Step 2. Dilute mustard powder.

First you need to boil a little water.

Then take a bowl, pour mustard powder into it. We check that there are no lumps. Add a little - 2 tablespoons boiled, warm water. Mix everything well. There should be no lumps. If lumps come across, rub them with a spoon. It is best to stir the mustard with water using a whisk.

Then add the remaining amount of warm water - 4 tablespoons... The consistency of the diluted mustard should be like a thick porridge.

Step 3. We insist on mustard.

Top the mustard with boiling water. Pour in carefully, do not stir. Our mustard should be under a layer of boiling water. And we leave it to insist minutes for 5-10... Then carefully drain the water.

Step 4. Mix the ingredients.

Add salt, sugar, vinegar and vegetable oil to a bowl of mustard. Mix thoroughly. You can add your favorite spices as desired.

Step 5. Arrange the mustard in jars.

We shift the mustard into glass jars and close tightly with lids. Then we put it in a dark place for a day. Necessarily at room temperature. If you make mustard in the evening, the hot mustard powder is ready by lunch the next day. In the future, we store the mustard with the lid closed in the refrigerator.

Step 6. Serve hot mustard.

Mustard is served as a seasoning for meat products or fish. Bon Appetit!

It is not advisable to make a lot of mustard. Over time, it loses its sharpness and aroma.

If the taste of cooked mustard does not suit you. You can always tweak it by adding salt or sugar. If the mustard is too hot, you can add more vegetable oil.

If the mustard turned out to be liquid, it does not matter, the very next day it will become thicker.

Remember that hot mustard, like horseradish, is always very hot to begin with. To do this, it must stand for a little for 2-3 weeks so that its sharpness ceases. Never taste it right after cooking!

You will cry huge crocodile tears and then curse me. It is best to enjoy spicy mustard after 2 - 3 weeks, when the taste is moderately spicy, such as our purchased good mustards, Cossack, etc., only the taste will be much more refined and very interesting.

We all know how it looks and what taste it has mustard- spicy, prepared on the basis of mustard powder or whole grains. This seasoning can be found in Russian, Ukrainian, Czech, Polish, German and many other cuisines. It is hard to imagine jellied meat without horseradish, and baked meat without aromatic mustard, which breaks through to tears.

The main difference between Russian mustard and its other species is its excessive vigor. Depending on the additional ingredients, the taste of mustard can vary from pungent to sweet-spicy. During the preparation of mustard, garlic, spices, horseradish, honey, onions can be added to it. Today's assortment of store mustard is able to satisfy even the most fastidious gourmet. Bright jars, bags of mustard just beckon with their appearance from the display counters. Of course, they are all tasty, but whether they are healthy is another question. It is not uncommon for its beautiful texture, aroma, taste and color to hide many additives that are quite harmful to health.

All this is not a reason to refuse hot and piquant mustard, because you can always make it at home from ordinary mustard powder. In this case, you will be sure that there is nothing harmful and dangerous in it, in addition, at cost price, it turns out to be several times cheaper than the finished one. It is worth making a reservation that it has its own subtleties of cooking, holding which, you will get a very tasty sauce of exactly the taste that you want.

Today I will show you how to make table homemade mustard powder. Mustard powder, as well as other ingredients, must be in every home, which allows you to cook it at any convenient time. And yet, be sure to store mustard powder in a hermetically sealed bag, or even better in a glass or porcelain jar.

Ingredients:

Mustard powder - 150 gr.,
Olive oil - 1 tsp
Apple cider vinegar - 1 tbsp a spoon,
Salt - 0.5 tsp,
Sugar - 1 tsp,
Spices (turmeric and paprika)

Powdered mustard at home - recipe

When you taste mustard powder, you will feel bitterness. If the mustard is improperly cooked, then it will certainly turn out to be bitter, and therefore not completely edible. To prevent this from happening, we will prepare it according to the rules, namely by the evaporation method. Place the mustard powder in a bowl. Fill it with a little hot water. Stir.

Add more water to make it look like a thin gruel. Leave the bowl in a warm place for 10-12 hours.

During this time, the mustard powder will settle on the bottom, and water with essential oils, which contain bitterness, will be the top ball. At the top of the water film, you can see a fatty film - these are essential oils. Cover the colander with gauze. Strain the mustard emulsion. Leave the resulting mustard puree for 4-5 hours to evaporate excess liquid. Again, how is excess bitterness removed. After it becomes thick enough, you can refuel it further.

Add salt.

Add sugar.

Pour in apple cider vinegar.

Add olive oil or sunflower oil.

After another stirring, you will see how its color has changed. If the mustard is very thick, add more hot water. Be sure to taste it at the end of cooking. Add salt, sugar, or vinegar as needed.

Mustard at home ready.

Transfer it to a clean jar and close the lid tightly. Store in the refrigerator for no longer than three weeks. Good appetite.

Powdered mustard at home. Photo

Mustard recipes are also widespread, cooked not with boiling water, but with apple juice and brine. The pickle for this can be used cabbage, tomato, cucumber. And here is another mustard recipe with cucumber pickle.

Ingredients:

Mustard powder - 0.5 cups
Sunflower oil - 1 h. a spoon,
Table vinegar - 1 tsp,
Cucumber pickle - incomplete glass,
Salt to taste
Granulated sugar - 1 teaspoon without a slide,

Mustard in brine - recipe

Pour warm brine into a bowl. Add mustard powder. Stir. Pour the mustard into a jar. Close the lid and place in a warm place. In winter, as a rule, it is placed near the battery. After 10-12 hours, open the lid, add sugar, vinegar, and vegetable oil. If there is not enough salt, add salt. Stir the mustard thoroughly. Homemade mustard from powder in brine ready. Such mustard, as well as table mustard, must be stored in the refrigerator.

My husband is skeptical about store-bought mustard - and the taste does not suit her, and the quality leaves much to be desired. Once he tried to make mustard himself. It turned out so delicious that we no longer buy ready-made mustard. Today I will tell you in detail how homemade mustard is made, a recipe for making it from powder, which you can buy in the store in the spice section. It costs a penny compared to what is sold in banks. Does not contain any preservatives, has a bright, rich natural taste, arousing great interest among guests. On every holiday I now hear the same question: "Where do you get such mustard?"

Another plus of self-preparation is the freedom in choosing the proportions of ingredients. Depending on how much mustard powder, sugar, salt and vinegar you put in, you can get different flavors. You can also add additional spices to mustard, for example, nutmeg, replace table vinegar with apple cider or freshly squeezed lemon juice, use honey instead of sugar (you get a very interesting taste), and use cucumber pickle instead of water.

But before you start experimenting with additives, I advise you to master the basic recipe for homemade mustard. It is simple and artless. The main thing that you need to remember is that the sharpness of the mustard largely depends on what kind of water you fill it with. If with boiling water, like me, then you get mustard of medium sharpness, and if with warm water, the seasoning will come out scalding.

Ingredients:

mustard powder - 40 gr.;
granulated sugar - 10 gr. (1 tbsp.spoon);
salt - 5 gr. (1/2 tablespoon);
table vinegar - 15 ml (1 tablespoon);
boiled water - 100 ml;
vegetable oil (if there is mustard oil, it is best with it) - 10 ml (1 tbsp. spoon).

How to make mustard powder:

Pour mustard powder into a small bowl. It should be smooth, evenly ground, without inclusions of foreign particles. If you notice that foreign grains are visible in the powder, then it will be useful to sift it through a strainer. I have good quality powder so I didn't sift.

Add sugar.

Pour in vinegar.

Brew the mixture with boiling water - thanks to the boiling water, excess bitterness will go away from the mustard, and the taste will turn out to be sharp, but not scalding. If you want to get a pungent mustard "pluck out your eye", then fill it with warm water.

Pour out the vegetable oil.

Stir the mustard thoroughly. You will get a homogeneous suspension, while it is still quite liquid (it will gain density when it stands for several hours).

Pour the seasoning into a container, close the lid and set for 4 hours in any warm place. I put it in a glass jar and put it on the battery, and after a short time, my household was already eating sausages and cutlets with delicious freshly prepared mustard.

Store homemade mustard powder in the refrigerator. I do not advise doing too large volumes, because over time it fizzles out and loses its sharpness. It is better to cook mustard for a couple of days, and then make a new portion.

Mustard- a hot sauce prepared on the basis of mustard powder or whole grains. This seasoning can be found in Russian, Ukrainian, Czech, Polish, German and many other cuisines. It is hard to imagine jellied meat without horseradish, and baked meat without aromatic mustard, which breaks through to tears.

Today's assortment of store mustard is able to satisfy even the most fastidious gourmet. Bright jars, bags of mustard just beckon with their appearance from the display counters. Of course, they are all tasty, but whether they are healthy is another question. It is not uncommon for its beautiful texture, aroma, taste and color to hide many additives that are quite harmful to health.

Ingredients:

Mustard powder - 150 gr.,
Olive oil - 1 tsp
Apple cider vinegar - 1 tbsp a spoon,
Salt - 0.5 tsp,
Sugar - 1 tsp,
Spices (turmeric and paprika)

Cooking method:

When you taste mustard powder, you will feel bitterness. If the mustard is improperly cooked, then it will certainly turn out to be bitter, and therefore not completely edible.
To prevent this from happening, we will prepare it according to the rules, namely by the evaporation method. Place the mustard powder in a bowl. Fill it with a little hot water. Stir.
Add more water to make it look like a thin gruel. Leave the bowl in a warm place for 10-12 hours.
During this time, the mustard powder will settle on the bottom, and water with essential oils, which contain bitterness, will be the top ball. At the top of the water film, you can see a fatty film - these are essential oils. Cover the colander with gauze. Strain the mustard emulsion.
Leave the resulting mustard puree for 4-5 hours to evaporate excess liquid. Again, how is excess bitterness removed. After it becomes thick enough, you can refuel it further. Add salt. Add sugar. Pour in apple cider vinegar. Add olive oil or sunflower oil.
Stir in the mustard. Add spices. I added a mixture of paprika and turmeric to give it a yellow color.
After another stirring, you will see how its color has changed. If the mustard is very thick, add more hot water. Be sure to taste it at the end of cooking. Add salt, sugar, or vinegar as needed.
The mustard is ready at home.
Transfer it to a clean jar and close the lid tightly. Store in the refrigerator for no longer than three weeks.

The classic recipe for mustard powder

Homemade mustard from the powder will turn out wonderfully if you follow all the stages of preparation. Let's get started! You need to take a washed and sterilized 300 ml jar, pour mustard powder into it.

Ingredients:

6 teaspoons of mustard powder
1 teaspoon of regular salt
200 ml of warm boiled water;
2 teaspoons of sunflower oil;
half a teaspoon of granulated sugar.

Cooking method:

Pour warm boiled water into a jar and stir. The consistency of the workpiece must be uniform, without lumps. Close the jar with a clean lid.
Put the mustard blank in a warm place. It is best to wrap the jar in several layers of thick paper and wrap it in a warm towel or small blanket.
Leave for fermentation overnight or for a day in a warm place. If the air temperature is not sufficient, the fermentation time will increase.
After the specified time has elapsed, you need to take out the jar and carefully drain the water that has appeared on the surface of the workpiece.
Then add salt (without iodine), sugar and sunflower oil to the jar. Stir well and refrigerate. After a while, the mustard is ready.

Spicy Russian mustard powder

Ingredients:

260 g mustard powder;
60 g granulated sugar;
50 ml apple cider vinegar;
10 g of coarse salt;
75 g sunflower oil;
a pinch of ground black pepper;
100 ml of warm boiled water.

Cooking method:

Pour the powder into a glass jar and add water. Stir gently until smooth. Close with a lid, wrap in warmth and place near the battery.
The mustard fermentation process takes 12 to 24 hours, depending on the temperature. If you keep a can of mustard stock in a warm enough place, it will be ready faster.
When liquid appears on the surface of the sauce, drain it. Add sugar, salt, oil, apple cider vinegar and black pepper to the mustard.
Stir the sauce until uniform in color and consistency. Refrigerate for an hour or an hour and a half.

Sour mustard with pickle at home

Ingredients:

150 g mustard powder;
25 ml of apple cider vinegar;
300 ml of brine.

Cooking method:

Strain the brine through a fine sieve; you can also use two layers of gauze to keep the liquid cleaner. Any pickle is suitable: cucumber, tomato or salted cabbage.
The powder can be sieved through a sieve. Pour mustard powder into a clean sterilized glass jar with a volume of 0.5 liters.
Bring the brine to a boil and pour into a jar. Stir quickly and close the lid. You need to be careful, as the volatile vapors of such a hot mixture are very caustic and can cause discomfort. It is better not to inhale them and take care of your eyes.
Wrap the jar with thick paper and wrap with a towel. Leave to cool naturally in a warm place. Then drain and add vinegar. Mix. The consistency of the finished mustard should be slightly denser than the store mustard.

Sweet homemade mustard recipe

Ingredients:

200 g of mustard powder;
2 medium apples;
10 g of regular coarse salt;
60 ml apple cider vinegar;
125 g of flower honey;
100 ml of water;
a pinch of cinnamon powder;
a pinch of nutmeg.

Cooking method:

Sift mustard powder through a fine sieve. Bring the water to a boil.
Pour the powder into a jar or any other enamel or glass container and pour boiling water over it.
Cork the jar and leave warm to cool naturally. Better somewhere on the top shelf of the kitchen, it is always warmer upstairs.
So, the preparation for the sauce has cooled down, it took about 11-12 hours.
Prepare apples. Wash, peel, core and cut into large pieces. Place the pieces in foil and seal on top.
Send to bake in the oven at a standard temperature of 220 ° C for about 20-25 minutes. The baking time depends on the size of the apple pieces.
Then remove and unfold the foil. Grind baked apples in puree, you can simply rub through a metal sieve.
Now you need to open the can and remove the excess liquid that has appeared on the surface of the sauce.
Add flower honey, vinegar, cinnamon, nutmeg and salt to the jar with the sauce blank. Also add apple puree to the sauce.
Stir the sauce thoroughly until smooth and refrigerate. In half an hour, the mustard is ready.

How to make French mustard

Ingredients:

250 g mustard powder;
50 g granulated sugar;
10 g of coarse salt;
100 g shallots;
100 ml of water;
80 ml of wine vinegar;
80 ml of sunflower oil;
a pinch of ground cinnamon;
one dry clove inflorescence.

Cooking method:

Sift the mustard powder through a fine sieve and pour into a glass jar.
Bring the water to a boil and pour the powder over it.
Cork the jar and put it in a warm place for 11-12 hours.
Remove water that appears on the surface.
Grind the cloves in a mortar to a powdery state.
On shallots, cut off the neck and bottom. Remove dry scales and wash in cold water. Then cut the onion into small cubes and fry in vegetable oil until a transparent golden color.
It is very important that the onions do not burn. After that, rub the onion through a sieve or chop in mashed potatoes using a blender.
Mix the mustard blank with the additional recipe ingredients.
Add onion along with butter, sugar, salt, cinnamon, cloves and vinegar. Stir the sauce well.

Powdered mustard at home (classic version)

Ingredients:

Powder (mustard) - 100 gr.
Water (warm) - 1 glass.
Sugar - 0.5 teaspoon.
Salt - 15 gr.
Oil (sunflower) - 30 ml.

Cooking method:

Pour warm water into the mustard powder in a ratio of ¼, mix the components thoroughly and set aside for 10-15 hours.
After this time, excess moisture will collect on the surface of the sauce, which must be carefully drained.
After that, the resulting mixture must be seasoned with sugar, salt, oil and put into the refrigerator for infusion.

Powdered mustard at home

Ingredients:

Powder (mustard) - 0.5 tbsp.
Water - 120 ml.
Oil (sunflower) - 60 ml.
Vinegar (3%) - 120 ml.
Sugar - 30 mg.
Salt 15 mg
Bay leaf is a leaf.
Cinnamon is on the tip of a knife.
A carnation is a pair of peas.

Cooking method:

Pour some water into the selected container, add spices, salt, sugar to it and bring to a boil.
After the broth has subsided, it must be filtered and mustard powder added to it. Then all the components must be thoroughly mixed until a homogeneous mass is obtained.
Then to the existing consistency, you need to add oil, vinegar and again mix all the ingredients well.
Further, the mustard can be transferred to a glass jar and placed in a cool place for a day.
Optionally - this vigorous mustard can be mixed with mayonnaise to obtain a certain softness.

Homemade mustard powder (using cucumber pickle)

Ingredients:

Mustard (powder) - 0.5 tbsp.
Pickle (cucumber).
Sugar - 20 gr.
Oil (sunflower) - 20 ml.

Cooking method:

In a deep bowl, you need to dissolve the mustard powder, add sugar, brine to it to the desired consistency.
Then you need to put the resulting mass in a glass jar and cover it.
Then you need to put the jar in a warm place for 10 hours and after this time, remove the accumulated excess moisture from the surface.
Then the mustard must be poured with oil.
Also, for greater piquancy, you can also add to the mustard with the brine - pepper pod, nutmeg, cloves and other spices.

Homemade mustard powder with grains

Ingredients:

Mustard powder - 60 gr.
Mustard seeds -60 gr.
Lemon juice - 4 tbsp. spoons.
Vegetable oil - 100 ml.
Sugar to taste.
Pickle from a jar of cucumbers.
Nutmeg, salt, cloves, pepper.

Cooking method:

Pour mustard powder into a recessed cup and pour it with a little hot water.
Then the surface of the resulting consistency must be leveled and poured with boiling water, two fingers above the existing mass. When the liquid has cooled, it must be poured out.
Then add to the mustard consistency - lemon juice, salt, seeds, pepper and butter with granulated sugar.
After thorough mixing, the resulting consistency is recommended to be laid out in glass jars (having filled them tightly) and covered with lids.
After 24 hours, you need to add brine and spices to each jar, as well as, if desired, cloves and nutmeg.

Powdered mustard with added fruit

Ingredients:

Apple - 1 fruit.
Dry mustard - spoon.
Oil - 30 ml.
Vinegar - 1.5 tablespoons.
Granulated sugar - 20 gr.
Lemon juice - a teaspoon.
Salt, cinnamon.

Cooking method:

First you need to bake the apple in the oven, wrapping it well in foil in advance.
It is recommended to set the temperature mode to 180 degrees, and the time to 10 minutes.
After that, the apple must be thoroughly peeled from the skin and seeds, and the fruit itself must be rubbed through a sieve.
The resulting apple gruel must be mixed with other components, excluding vinegar, and mixed until a homogeneous consistency is obtained.
Then pour vinegar into the existing mass and mix everything well.
Be sure to try the seasoning and if the mustard is sour, then sugar can be added to it.
After the mustard is infused and acquires a specific fruity taste, it must be put in jars and refrigerated for 48 hours.
In this case, the mustard must not be forgotten to stir regularly in order for it to obtain a homogeneous consistency.

Mustard at home

Ingredients:

mustard powder - 50 gr. (3 tbsp. Spoons.);
vegetable oil - 1 tbsp. a spoon.;
salt - 1 tsp;
sugar - 15 gr. (2 tsp);
lemon juice - 2 tablespoons;
boiling water - 100 ml.;

Preparation:

Pour 3 heaped tablespoons of mustard powder into a deep cup, add salt, sugar and stir.
100 ml Boil water and pour boiling water over mustard powder, mix quickly and thoroughly.
Add vegetable oil and lemon juice, mix again.
Cover with a lid or a towel and leave to brew for at least 1 hour.
Transfer to a glass jar, close tightly and send to the refrigerator for storage.
The mustard for this recipe will be quite thick.
If thinner, add a little more water. From the specified amount of ingredients, about 160 grams of finished mustard will be obtained.
This is the simplest mustard recipe, adding your favorite herbs and spices to it, you can make a spicy mustard.
If you manage to buy mustard seeds and grind them into powder, the mustard will be even sharper and more aromatic from this powder (depending on the type of mustard)
Another very important point, when buying mustard powder and mustard seeds, pay special attention to the expiration dates, mustard does not thicken from expired powder when brewed.

Homemade mustard recipe

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

Ingredients:

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

Cooking method:

For cooking, take mustard powder and fill it with warm boiled water in a ratio of 1: 4.
If you want to cook spicy, pour lukewarm water, and if you like mild mustard, pour boiling water.
We leave for 10 hours in a warm place.
After this time, excess water must be carefully drained:
Add sugar and salt to the mustard mass.
And optional vinegar. I did not add vinegar, it turned out to be quite spicy and tasty.
From such a quantity of products, one hundred-gram jar of hot mustard is obtained.
Here are some more homemade mustard recipes. Choose according to your taste.

Homemade mustard with cabbage brine

Ingredients:

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

Cooking method:

Pour the mustard powder into a deep plate and gradually pour in the brine, bringing to the required consistency (thick sour cream).
Add sugar, vinegar and vegetable oil. Mix everything well so that there are no lumps. Put the prepared mass in a jar with a tight-fitting lid. Let it brew in a warm place overnight.
For a more pleasant taste, you can add cinnamon, cloves, ginger, nutmeg to the mustard. A slice of lemon placed on top helps to keep the mustard from drying out and preserve its taste.
Do not cook it in large portions - it fizzles out and loses its spiciness.
A teaspoon of buckwheat honey will give a pleasant taste to mustard.

Homemade mustard powder

Ingredients:

2 tbsp. mustard powder
2-3 st. spoons of any brine
½ tbsp. tablespoons of vinegar
1 ½ teaspoon sugar
1 tbsp. a spoonful of vegetable oil
salt, pepper, spices - to taste

Cooking method:

Pour 1 tbsp into mustard powder. a spoonful of any brine and in quick circular movements grind the mustard and liquid until you get a homogeneous mass without lumps.
Top up another 1 tbsp. a spoonful of brine and continue to grind the mass. When a homogeneous mixture is obtained, pour in another 1 tbsp. spoon of brine and mix again. As a result of these manipulations, a thick, puree-like composition is obtained.
Pour boiling water into the mustard mass and leave it for 10 minutes, covering it with a lid: this will help remove the harshness and bitterness of the seasoning. Liquid will inevitably remain on the lid, which must be drained.
Add very little salt to the resulting mixture (since brine was used), vinegar, sugar, vegetable oil.
If desired, you can add various spices to your homemade mustard.
This sauce is best stored in glass containers, so the resulting mass must be transferred to a jar, closed with a lid and removed for 1 day in a dark, cool place. Then homemade mustard can be used for its intended purpose.

Hot homemade mustard

Ingredients:

100 g mustard powder (2 standard sachets)
½ teaspoon salt
2 tbsp. tablespoons of vegetable oil
2 tbsp. tablespoons of sugar
2 tbsp. tablespoons of 9% vinegar
¾ cups boiling water

Cooking method:

Put the mustard powder in a metal container, spread it in an even layer and pour boiling water over it. In order not to be mistaken with the amount of water, you need to remember that it should cover the powder by 3 cm.
Mix the composition thoroughly, close the lid and leave in a warm place for 15 hours. After this time, very carefully drain off the excess liquid.
Add salt and sugar, vinegar and oil. Stir with a spoon or use a mixer.
Homemade hot mustard is ready

Homemade Dijon mustard

Ingredients:

1 glass of dry white wine
1 tbsp. spoon of honey
1 clove of garlic
1 medium onion
50 g mustard powder (1 sachet)
1 tbsp. a spoonful of unrefined oil
3-5 drops of Tabasco sauce (you can replace 1 tsp with a flat spoon of tomato paste)

Cooking method:

Pour wine into a suitable container, add honey, chop the garlic and onion, mix everything thoroughly.
Put the mixture on the stove and wait for it to boil. Reduce heat and simmer for 5 minutes. When the mixture has cooled, strain it. Read more:
Pour mustard powder into the resulting composition in a thin stream, continuously stirring the mixture. Add oil, salt and Tabasco sauce (can be replaced with a little tomato paste) and mix well again.
To obtain a full-fledged aroma, ready-made homemade Dijon mustard should be infused for 2 days. To do this, put it in a glass container, close the lid and put it on the bottom shelf of the refrigerator.

The mustard powder used to make the sauce must be sound.
The higher the temperature of the water or brine, which is poured into the dry powder, the softer the sauce will be. If you pour mustard powder with lukewarm water, the finished sauce will be spicy and slightly bitter.
When preparing salted mustard, it is recommended to use not only cucumber pickle, but also tomato, cabbage or pickle from salted bell peppers. This will diversify the flavor of the cooked mustard.
To give the mustard special taste and aroma, you can add various spices and seasonings to it. For example, you can use cinnamon, ginger, or nutmeg.
It is necessary to store the prepared mustard in a tightly closed container at a temperature of 4-5 ° C, best of all on the top shelf in the refrigerator.
If you add freshly squeezed lemon juice to the prepared sauce, the mustard will be stored longer, and its taste will significantly improve.
In order for the mustard to turn out spicy and fragrant, it is recommended to add cloves, cinnamon and dry wine (white) to it.
You can rehabilitate mustard when it dries by adding vinegar to it and mixing thoroughly. For greater preservation for a long time, milk can be added to mustard by mixing the components well together. Or put a slice of lemon on top of the mustard, tightly closing the jar.
For greater tenderness and piquancy, it is recommended to add honey to mustard. Mustard is stored in the winter for about 3-4 months, and in the summer season no more than 30 days. In order for the mustard to retain its taste and aroma, it must be removed for storage in a dark place.
Such a delicious spice as mustard, cooked at home on your own, will help those who have tried it at least once to abandon the purchased product forever.