Homemade mustard is always tastier and healthier than the one you buy in the store, since it does not contain any harmful extraneous additives. There are many recipes for making mustard at home, and each recipe has its own flavor. Someone prefers the classic version of mustard, someone with spices, someone with applesauce, etc. I suggest you cook mustard with cucumber pickle, although the pickle can be cabbage or from tomatoes. The taste of this mustard can be adjusted to suit you. If you like a softer mustard, add some sunflower oil. If you want the mustard to be more vigorous, then add lemon juice to taste. And someone will want to sweeten it a little. Do not cook a lot of mustard at once. It is better to make fresh as needed. A seasoning such as mustard will give meat and fish dishes a unique taste and will become a spicy addition to various meat soups.

How to cook mustard with cucumber pickle:

Ingredients:

• dry mustard powder - 40 grams.
• cucumber pickle - 120 ml.
• refined sunflower oil - 0.5-2 tbsp. spoons.
• sugar to taste.
• lemon juice - as needed.

• number of servings - 20.
• preparation time - 5 minutes.
• cooking time - 5-7 minutes + 3-4 hours of exposure.

Preparation:

1. Prepare all the required ingredients. Add sugar, sunflower oil and lemon juice as needed and to taste.

2. Before cooking, sift the mustard powder, and then add chilled cucumber pickle to it in small portions while stirring. You should get a mass of medium density. The consistency of the mustard can be adjusted by increasing or decreasing the amount of brine. You can add sugar, butter, and lemon juice to achieve the flavor you want.

3. Put the prepared mustard mass into a small jar, close it with a lid and let it ripen for at least 3-4 hours, and preferably overnight.

4. Serve mustard for soups, meat and fish dishes.

How to make mustard powder in water:

Why make mustard at home if the shelves of the finished product are already bursting in stores? The answer is simple - preservatives are almost always present in the purchased sauce, from the use of which most modern people would like to refrain. And in homemade mustard - "everything is different", everything is familiar, plus the recipe can be changed to suit your own taste ... And this is a simple matter - it takes only 15 minutes (of which you will generally work for about three minutes).

Ingredients:

• 1 heaped tablespoon of mustard powder
• 2 tablespoons of boiling water
• 1 teaspoon of sugar (without a slide),
• 0.5 teaspoon salt
• 1 teaspoon vegetable oil (preferably refined)
• 1 teaspoon of 9% vinegar (or lemon juice).

Preparation:

1. Check which powder you got. If it is non-uniform, with pieces of husk, it will need to be sieved through a small strainer. If the powder is homogeneous and fine, you can work with it without sifting.

2. Measure out a spoonful of powder.

3. Pour one spoon of boiling water over the mustard, rub it well.

4. Now add another spoonful of hot water. This two-step stirring will help you prepare table mustard without lumps, perfect consistency. Set the bowl of future mustard aside for 10 minutes to evaporate the excess bitter essential oils.

5. Add salt, sugar and vegetable oil to your mixture.

6. Now it remains to pour in vinegar or freshly squeezed lemon juice. Homemade mustard may seem a little thin to you ... Don't worry. Tighten the bowl with cling film, send it to the refrigerator for a day, and it will thicken significantly.

The finished product will taste rather delicate, but with a spicy aftertaste. If it seems to you that something is missing in the finished mustard, you can tweak this basic mustard powder recipe for yourself. For example, add more granulated sugar, salt, lemon juice to the sauce, or add liquid honey, a spoonful of beer, or any spices to the ingredients. Some even add vodka.

And the last - since there are no preservatives in home-made (home-made) mustard, you should not store it for more than 5 days. However, it will not be enough, so spread it on a few steaks, baked pieces, homemade hot dogs, and it's time to cook another batch of "hot dogs" again.

Bon Appetit!!!

Looking for delicious hot mustard sauce recipes? You will find the best cooking options for this dish in this article.

Currently, a diverse range of this finished product is presented on store shelves. But any good housewife knows that a seasoning prepared at home will give odds to any of the most recognized manufacturers.

How to make homemade mustard powder with cucumber pickle?

Prepare homemade mustard Surprisingly easy to prepare, but vigorous and tasty mustard cooked in cucumber pickle. Only two products, and the spicy original sauce for the most refined gourmets is ready:

• In a glass of pickle from cucumbers, take two tablespoons of fresh dry mustard
• Stir thoroughly
• Add a spoonful of vegetable oil
• Rub again
• Let it brew for ten, twelve hours

What's more wonderful about this recipe is that it can be stored for a very long time. If after preparation, carefully seal in sterilized jars.

• Since salt and sugar are in the brine, you can add them if desired.
• Mustard is served with all cold cuts and hot dishes, aspic and jellied meat
• Special adherents of this sauce, spread it on bread. They use such a sandwich with anything. Simply enjoying the vigorous aromatic taste

How to make mustard with honey?

• Mustard powder - half a glass
• Half a glass of boiling water
• A teaspoon of liquid honey
• Pinch at a time: ginger, cardamom, cloves, and salt
• About two tablespoons of sugar and the same amount of vegetable oil

Recipe:

• Dilute mustard powder with boiling water
• Fill with two glasses of cold water
• We remove in heat for 24 hours
• Lightly pour spices with boiling water
• We insist, as much as mustard
• After the required time, remove excess water from the mustard
• Add salt, sugar, honey
• Slowly add vegetable oil and vinegar
• Pour in the infusion of spices
• The mustard is ready to use in two days.

How to make Dijon mustard?

Prepare homemade mustard Back in the 18th century, the production of the famous mustard, named after this city, began in the French city of Dijon. The delicate and piquant taste obtained by replacing the vinegar in the preparation of the sauce with the juice of unripe grapes quickly gained popularity.

There are about twenty recipes for making Dijon sauce. This mustard is known to everyone in the world. The real secret of the Dijon mustard recipe has been kept secret for four hundred years. Therefore, any proposed recipe will be an imitation of the present.

One of the most approximate in taste, which should be paid attention to by real gourmets:

• Powdered mustard - fifty gram pack
• Dry white wine -200 ml
• Liquid honey - a little
• Sunflower oil - half a teaspoon
• Onion head
• Salt - pinch
• Thick tomato paste

Cooking:

• Finely chop the onion and garlic
• Pour in honey, wine
• Simmer over low heat for a little less than a quarter of an hour
• We filter the mixture
• Add mustard powder
• Beat with a blender
• Putting butter and a little tomato paste
• Add some salt
• We put on the stove, until the excess liquid evaporates
• The resulting thick mixture is sent to the cold for two days

Video: Dijon mustard at home

How to make French mustard?

Prepare homemade mustard One of the popular Dijon mustard varieties is the so-called "French" mustard. The highlight is that it is made from different types of ground grains.

• Pour 250 grams of ground grains of Sarep and black mustard with half a glass of boiling water
• Mix well
• Leave for 24 hours to stand
• Then add: half a glass of white wine vinegar, a little salt, a little more sugar, one gram of cinnamon, cloves, fried onions
• Beat the whole mass
• French mustard sauce is ready

Mustard with grains recipe

Prepare homemade mustard Despite the very exquisite taste, the recipe for such mustard is elementary. The emphasis on seasonings makes this sauce a truly original and beautiful addition to dishes.

Products composition:

• Chilled boiled water - glass full
• Powdered mustard -200 grams
• Grain mustard - 80 grams
• Dry white wine - full glass
• Acetic acid 5% - 200 ml
• Dark sugar - one hundred grams
• One small onion
• Salt, cinnamon, turmeric - a small pinch at a time
• Two chicken yolks

Recipe:

• Soak both types of mustard
• We insist for half an hour
• Meanwhile, combine 5% acid with wine, spices, salt and coarsely chopped onions
• We send on a slow fire for forty minutes
• Remove the remnants of the onion by passing the resulting mixture through a strainer
• Combining swollen grains with yolks and vinegar-onion seasoning
• Put on low heat, slowly heating to a boil, stirring constantly
• We cool
• Serving to the table

How to make mustard quickly?

Prepare homemade mustard The fastest way to make a seasoning is without a long fermentation process. After all, depending on the recipe, it usually lasts from 12 hours to two days. Without fermentation, such a sauce is not very spicy and vigorous.

For lovers of not very spicy food, it will be very relevant:

• We take 1 tablespoon of powder and dilute with the same amount of boiling water
• Grind to a homogeneous consistency
• Put another 1 spoonful of boiling water, rub again. This steaming removes bitterness from the powder and prevents lumps from forming.
• We insist for 8-10 minutes. During this time, excess essential oils will evaporate.
• To stop this process, pour in a measuring spoon of vinegar 9%
• To soften the taste, add a little sugar and vegetable oil
• For a change, as an alternative, instead of vinegar, add lemon juice, instead of sugar - honey

How to make hot mustard?

Prepare homemade mustard The most spicy is considered to be "Russian" mustard:

• Dilute a glass of dry mustard powder with hot water until sour cream is thick
• Fill the top with cool water
• Let stand for about 12 hours
• We drain the water after the set time
• Add a pinch of salt, black and red pepper, a tablespoon of 9% vinegar, sugar, sunflower oil
• Mix everything well
• Can be consumed immediately. But after a while, the seasoning is gaining strength
• Store in a tightly sealed container

Due to its beneficial composition, mustard helps to accelerate the metabolic process in the body, which promotes the breakdown of fats. It is an excellent antioxidant, antiseptic, antibacterial properties. Increases immunity, perfectly fights against colds.

Therefore, homemade sauce is not only an excellent addition to the usual gourmet diet, but also benefits the body.

Video: How to cook mustard?

Mustard is a simple and nondescript sauce, but so much in demand in the kitchen of every housewife. Well, what jellied meat is without mustard, but 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 background

Mankind has been familiar with mustard since antiquity. Its seeds were used in Indian cuisine even before our era.

In Europe, mustard was first used by monks of France in the 9th century. By the 17th century, this spicy sauce began its solemn procession across all European countries. Each culinary specialist contributed something of his own, therefore, as a result, there are a lot of mustard recipes.

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

In Russia, the agronomist A. Bolotov was the first to mention mustard in his treatise "On the beating of mustard oil and its usefulness." This was in 1781. At first, it was used exclusively for medicinal purposes, as a means of warming up with cramps in the limbs. 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 got an incredible taste of the sauce as a result. So, 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 the cultivation of mustard was brought to an industrial level.

Mustard properties

Table mustard is a seasoning made by mixing ground or whole mustard seeds with other ingredients. Most often these are water, salt, sugar, vinegar and vegetable oil. It is most widespread in German and Russian cuisine.

Such a seasoning will increase appetite, 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.

There are three main types of mustard used to prepare the seasoning:

Black (its seeds made famous Dijon mustard). White (so called English mustard). Sarepta (Europeans call it "Russian mustard").

Homemade mustard powder

We suggest you make mustard from powder according to the simplest recipe. You may ask, why do this if you can buy it in the store at any time? And then, that homemade mustard powder has many advantages over the purchased one. First, there are no preservatives in it. Secondly, you can make homemade mustard according to your taste - vigorous, sweetish, honey-flavored, spicy. Thirdly, it is not difficult to prepare mustard from powder at home, it will not take 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.

Add hot water gradually to the powder.

Stir well until smooth. With the help of the amount of water, you can adjust the density of the mustard at your discretion (make it a little thicker or thinner).

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

Send the sauce to 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 up and send it to the heat for a day.

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

Be sure to place the prepared mustard in a container with a lid. Now you can serve it with the first or second courses.

Cooking tips

• Instead of water, you can dilute the mustard powder with tomato or cucumber brine. In this case, salt and vinegar do not need to be added at all, and take half of the specified portion of sugar. After stirring the brine with the powder, take a sample, if necessary, add a little sugar, vinegar and salt to your liking.

• For best results, take mustard seeds and grind them into a powder.
• You can decorate hot dishes and salads with mustard seeds.
• To preserve the taste of mustard, it is very important to store it correctly. The store version can be stored for 90 days, but such a long period is still achieved due to the use of preservatives. Do-it-yourself mustard can be stored for no more than 60 days, while it must be tightly closed and the temperature in the refrigerator so that it does not exceed +5 degrees. At higher temperatures, the shelf life is reduced to 45-50 days.

Teaser network

Several interesting recipes

You already understood that the classic mustard is easy and simple to prepare. Now we suggest experimenting a little and diversifying its taste. Use unusual recipes to make mustard mustard powder even more vigorous, spicy and tender.

Mustard with honey

1. Grind 70 g of mustard seeds on a coffee grinder, then sift through a strainer.
2. Pour in? teaspoon of salt and mix well.
3. Now you need to brew the mustard powder. Pour in 50 ml of boiling water and gradually grind the resulting mass. If you think it is too thick, add 1 tablespoon of boiling water until you get 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 the lid on and set aside for 5-6 days to ripen.
   10

Spicy mustard

To get a particularly spicy and pungent mustard, we suggest making it with the addition of spices.

Boil 1 glass of water in a small saucepan, add 150 g of mustard powder and stir thoroughly until smooth.

Now level the surface and gently pour in another 1/2 cup boiling water in a thin stream over a spoon, do not interfere, the water should remain on top. Wrap a saucepan and remove for a day.

Then add the following ingredients:

• sugar and vegetable oil (1 tablespoon each);
• salt and ground cinnamon (½ teaspoon each);
• ground cloves and ground black pepper (1/3 teaspoon each).

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

Mustard, the homeland that Asia is considered to be, has gained its fame for quite some time.

The mention of this popular seasoning among people dates back to the Middle Ages.

Already at that time, mustard was appreciated not only for its taste characteristics, but also for its medicinal properties from the point of view of medicine.

And the French were the first to taste the mustard, it was they who created a spicy and mouth-watering sauce from mustard seeds, which fell to the taste of both Europeans and the Russian population, who lived back in 1765.

Both then and today mustard, for many people, as well as connoisseurs of exquisite dishes and delicious dishes, is the most delicious and aromatic seasoning, without which no festive feast or celebration can do.

General principles of making mustard powder at home

The modern mustard sold in stores and supermarkets is made from the following ingredients:

• milled mustard seeds, various spices, seasonings and spices, and is also based on various preservatives, aromatic and "E" additives.

Many of the above components in mustard should not be at all, they are simply inappropriate there, since a tasty and hot mustard is already a whole, spicy and tasty product.

Therefore, it is most advisable, and even more useful, to create mustard from dry powder at home on your own, based on selected recipes and general cooking principles:

First of all, mustard powder should be pure yellow in color without any impurities or inclusions.

When making mustard and brewing it, you need to use not boiling water, but warm, well, or hot water, since boiling water makes the mustard soft and not so hot.

In order for the mustard to acquire an even more appetizing taste and color, you can add to it - ground fried nuts and mayonnaise.

With the help of mustard, any type of meat or any other dish can be improved by adding a certain zest and novelty to them.

You can keep mustard for quite a long time in the refrigerator, and the quality of the seasoning will not deteriorate over time, it will remain the same burning and appetizing.

In addition, at home, you can make as much mustard as you need, and therefore it will not dry out and then be thrown away.

You can also cook mustard at home, focusing on your own taste, using imagination and culinary skills.

Variety of recipes for making mustard powder at home

Recipe 1. 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.

Recipe 2. Powdered mustard at home (variant of Russian seasoning)

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.

Optionally - this vigorous mustard can be mixed with mayonnaise to obtain a certain softness.

Recipe 3. Powdered mustard at home (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 the mustard must be poured with oil.

You can also add to the mustard for more piquancy, if desired, along with the brine - pepper pod, nutmeg, cloves and other spices.

Recipe 4. Powdered mustard at home (French masterpiece)

Ingredients:

Mustard (powder) - 200 gr.

Vinegar - 1/4 cup

Sugar - 1 tbsp. spoon (top).

Salt - 0.5 teaspoon.

Vodicka.

Carnation.

Bulb.

Cooking method:

A glass of dry mustard must be sieved through a strainer. Then you need to gradually add hot water to the mustard and stir. In terms of density, the mass should resemble thick dough.

Then the resulting mass must be poured with boiling water and left for a day to infuse.

When the time comes, the water from the resulting consistency must be drained and added vinegar, then granulated sugar, salt and cinnamon with cloves.

Mustard can be served to the table for seasoning meat and other dishes.

Recipe 5. Powdered mustard at home 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.

Recipe 6. Powdered mustard at home with the addition of honey

Ingredients:

Mustard seeds - 80 gr.

Vodicka 60 ml.

Lemon juice - spoon.

Honey - 10 ml.

Oil (sunflower) - 25 ml.

Cooking method:

To make the powder, you need to grind the mustard seeds in a coffee grinder and sift through a sieve. Then add salt to the resulting powder, pour in hot water and mix everything together well.

After the resulting mustard must be put in jars and tightly closed with lids, leave to infuse for a week.

This seasoning is perfect for meat dishes, sausages or as an addition to side dishes.

Recipe 7. Powdered mustard at home with added fruits

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.

The resulting mustard will be slightly sweet and not particularly strong - it is perfect as an addition to children's food.

Powdered mustard at home - small tricks for its preparation and useful tips

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.

Mustard is rightfully considered an international sauce, it is widely used in Europe and America, Russia, Asia. On the basis of this product, snacks and salads, meat dishes are prepared. However, store-bought mustard does not have a sufficiently pronounced taste and smell, it does not hit the nose. Experienced housewives have no choice but to cook the product on their own. Consider the popular recipes that came to us from neighboring countries. Let's highlight the main thing and give practical advice.

Features of cooking mustard

1. Mustard is prepared on the basis of dry powder, which will need to be diluted in the future. It is not recommended to dilute dry mustard with boiling water, otherwise the free-flowing mixture will lose its "vigorous" aroma and become tasteless.
2. The taste of the final product depends on the height of the temperature of the water with which the mustard will be diluted. The powder is filled with warm drinking liquid (about 40 degrees).
3. If you want to get a soft mustard at the exit that does not hit the nose, dilute it with hot water. When the goal is to prepare a product called "gouge out the eye", dilute the powder with cold liquid.
4. Add honey to the mixture to give the mustard a rich taste and pleasant smell. Buckwheat composition is considered the ideal option.
5. Many people prefer to make spicy mustard, as is customary in Asian countries. To achieve this effect, you need to mix grated cloves, ground coriander and cinnamon into the mixture. In combination with free-flowing spices, adding dry wine will not be superfluous.
6. As a rule, the shelf life of ready-made homemade mustard is quite short. To prevent the mixture from drying out after preparation, add a small amount of high-fat pasteurized milk while mixing the ingredients.
7. Many people, especially men, prefer to smear mustard on bread or to supply jellied meat with it. In this case, the mixture should be "vigorous", for this you can add ginger, nutmeg or Japanese wasabi to the mass.
8. To keep the mustard moist and fresh for a long time after cooking, place a wedge of lemon on top of the mixture. Change citrus as it dries, but at least once every 5 days.
9. In the recipes below, both classic mustard and black and white mustard can be used. The smell, texture and taste of the finished product depend on the variety.

Mustard: a classic recipe

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

1. Pick up a ceramic or glass dish with a lid, add mustard powder and fill with water (cold or hot, at your discretion). Stir the mixture with a fork, make sure that there are no lumps.
2. Cover the container with foil or cling film, punch a few holes with a toothpick. Place the bowl with the diluted powder in a warm place and leave for 12 hours.
3. When the specified time comes to an end, open the dishes, evaluate the result. You will see that liquid has accumulated on top of the swollen powder, try to drain it as carefully as possible. Then add salt, granulated sugar and butter, mix. Transfer the mustard to a jar, place a slice of lemon on top of the mass, cork. Store in the refrigerator.
4. The classic recipe does not include vinegar and additional spices. Mustard is not difficult to make at home, if desired, mix in any seasonings you like. From the listed components, you will get about 100 grams. finished product.

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

1. Pass the mustard powder through a sieve to loosen it well. Add coarse table salt, mix and pour boiling water in such a way that a pasty mass is obtained. Mash the prepared mixture with a fork, add more water if desired.
2. Melt the honey in a water bath or microwave until it becomes liquid and translucent. Pour in lemon juice, sunflower oil, mix thoroughly again until smooth.
3. Transfer the resulting mass to a sterilized glass jar, close the lid, and leave at room temperature for 4 days. After the expiration of the time, uncork the container, mix, send to the refrigerator for long-term storage.

Russian mustard

• beet sugar - 35 gr.
• bay leaf - 2 pcs.
• cloves - 2 buds
• ground cinnamon - 2 pinches
• coarse salt (not iodized!) - 25 gr.
• vegetable oil - 55 ml.
• dry mustard - 110 gr.
• drinking water - 135 ml.
• table vinegar (concentration 3%) - 135 ml.

1. Pour water into a thick-bottomed saucepan, add sugar, salt, bay leaf, cinnamon, cloves. Bring the mixture until the first bubbles appear, then turn off the hotplate.
2. Cool the composition to an acceptable temperature. If you need to cook hot mustard, use the liquid after half an hour of infusion. In cases where you want to get a "light" mixture, let the solution stand for 2 hours.
3. Once the liquid is ready, strain it through 3 layers of cheesecloth. Add mustard powder, mix with a fork or whisk until smooth. After that, pour in the vinegar solution, vegetable oil and mix well again.
4. Transfer the mixture to a glass jar, leave for a day to infuse. After that stir, place the lemon wedge on top.
5. You can mix mayonnaise with mustard and then add the sauce to the salad. Eating a mixture with meat dishes and side dishes is also considered an ideal option.

• dry mustard - 185 gr.
• vinegar - 75 ml.
• granulated sugar - 55 gr.
• salt - 12 gr.
• shallots - 90 gr.
• ground cloves - on the tip of a knife
• chopped cinnamon - 1 pinch

1. Prepare a kitchen sieve, run the mustard powder through it until it becomes loose. Start pouring in boiling water and at the same time stir the mass with a fork. At the exit, you should have a pasty mass that resembles dough in consistency.
2. After mixing the water with the powder, leave the mixture to infuse under the lid for 20 hours. You will notice that liquid has collected on the surface, it must be carefully drained. Then add vinegar, sugar, salt and spices.
3. Set the mass aside, start preparing the next component. Take the onion and fry it until golden brown. Mash with a fork or mince.
4. Add the fried mass to the mustard, stir until smooth. Transfer the composition to a glass container, cork, leave in the refrigerator. Serve after 5 hours.

Danish mustard

• bread crumbs (preferably rye) - 45 gr.
• salt - 20 gr.
• gray or red mustard - 550 gr.
• granulated sugar - 190 gr.
• black pepper - 5 gr.
• salted herring - 500 gr.
• vinegar 3% - 245 ml.
• herring brine - 100 ml.
• capers - 70 gr.
• pitted olives - 80 gr.

1. Grind the olives in a blender or chop into small pieces. Do the same with the capers. Separate the ridge from the herring, you only need fillet. Crush it with a fork or, again, use a blender.
2. Combine the chopped ingredients with the mustard, transfer the mass under the lid and leave for 3 hours. At this time, mix together the bread crumbs, herring brine, vinegar, sugar, ground pepper and salt.
3. When the specified period comes to an end, combine the two compositions into one, pass through a meat grinder or blender. Transfer to a glass jar and cap. At the exit you will receive a "vigorous" product, which needs to be infused in the refrigerator for another 24 hours.

Applesauce Mustard

• salt - 20 gr.
• mustard powder - 80 gr.
• table vinegar with a concentration of 3% - 30 ml.
• applesauce without sugar (fresh) - 120 gr.
• brown sugar - 15 gr.
• seasonings at your discretion - to taste

1. Pick up tart apples for mashed potatoes later. The optimal variety is Antonovka or a wild apple tree. Place the fruits in the oven, bake them, then remove and cool.
2. Peel, remove seeds and skins. Scroll the fruits in a meat grinder or grind in a blender. Add mustard powder to the prepared mixture, add cane sugar.
3. Stir the mustard until smooth, add the vinegar solution and your favorite seasonings as desired. Anything will do: ground star anise, anise, cloves, basil or cinnamon. Transfer the resulting mass to a closed container, leave for 3 days.
4. Pour into a glass container, seal with a lid. Serve with fish and meat dishes, mix with mayonnaise sauce, add to salads. Store the finished product in the refrigerator.

• ground cloves - 3 gr.
• ground ginger (root) - 6 gr.
• black mustard (dry) - 120 gr.
• wheat flour - 80 gr.
• wine vinegar - in fact
• granulated sugar - 60 gr.
• fine salt - 50 gr.
• ground black pepper - 13 gr.

1. Mix together all the spices, sugar, salt. Start pouring in the wine vinegar until you end up with a thick mass.
2. In another container, mix mustard powder and wheat flour, also dilute with vinegar to a pasty consistency. Combine this composition with the previous one, transfer to a hermetically sealed container.
3. Put the finished product in the refrigerator for 12 hours, then remove the excess liquid from the surface of the mass and start using it.

Mustard with cucumber pickle

• dry mustard (powder) - 60 gr.
• cucumber pickle - in fact
• sugar - 10 gr.
• olive oil - 20 ml.

1. Mix dry mustard with granulated sugar and cucumber pickle so that the mass resembles a paste in consistency. Transfer the resulting mixture to a glass jar, seal and wait 8 hours.
2. After the expiration of the prescribed period, drain the liquid that formed after infusion. Add oil, mix everything well and refrigerate for long-term storage.
3. You can cook mustard in this way in tomato or cabbage juice, if there is no cucumber pickle. Add ground cloves, paprika, nutmeg, and other seasonings as desired.
4. If it is not possible to use cucumber pickle, prepare an analog yourself. Take the liquid from the sauerkraut, dilute it with table vinegar mixed with water in a 2: 1 ratio.

It is not difficult to make mustard at home if you follow the step-by-step instructions and practical tips. Check out the most popular recipes based on applesauce, cucumber pickle, honey, shallots, or herring.

Video: how to make mustard from mustard powder