Mustard is a seasoning sauce based on the seeds of white, sarepta and black mustard, which are pre-ground to a powder consistency. Crushed mustard powder is mixed with water, lemon juice or vinegar, wine, or other liquids, and salt, granulated sugar or other spices are added to taste. The mustard taste can range from sweetish to intensely spicy. The color depends on the seeds used, ranging from pale yellow to yellow-brown.

This sauce goes well with meat dishes. It is added to hamburgers, hot dogs, salads, snacks. Mustard is found in many sauces and marinades. I propose to cook mustard in cabbage brine. The recipe is simple, and the result will be appreciated by all spicy lovers. The mustard is vigorous.

For cooking, you need mustard powder, sunflower oil, cabbage brine.

Sift the mustard powder through a fine strainer into a deep plate. If you want a good mustard, buy good quality mustard powder. For the experiment, I used powder from many manufacturers, most did not give the desired result.

Pour in the cabbage brine. Can be taken from both sauerkraut and pickled cabbage. You can increase or decrease the amount of brine indicated in the recipe, depending on the desired consistency of the finished sauce. First add about half, and then, if necessary, add to get the desired consistency. The brine does not need to be heated, it will do right from the refrigerator. Grind until smooth.

Pour in unscented vegetable oil. Stir well until evenly distributed. If vegetable oil was used to marinate the cabbage, then it can be omitted.

Transfer the seasoning to a convenient, clean, dry jar. Cover and leave in the kitchen for 12-24 hours. In my case, the mustard flaunted in the kitchen for about a day and only then went to a cool place for storage. Think about it from time to time and stir.

Mustard with cabbage brine is ready for tasting. Serve with your favorite meat dishes. Especially delicious with homemade jellied meat. Bon Appetit!

This spice takes pride of place on the tables of many cuisines of the world. The housewives became convinced of its versatility, using it for salad dressings, serving on the table with all types of meat and first courses. In addition, this product improves digestion by stimulating the production of gastric juice, replenishes the body's resources with vitamins and amino acids.

How to make mustard

Making mustard seed sauce is not difficult. We live in an era of close ties between the food and chemical industries, not a single product on the showcase of modern supermarkets is complete without chemicals, preservatives, flavoring additives and other ingredients harmful to our health. Those who care about a healthy and healthy diet for their family will love the homemade mustard powder recipe. Beauties who make masks with this product should also read these recipes, learning how to prepare and how to brew the powder.

Recipe

The recipe and ingredients can vary depending on taste preferences and dishes to which the spice will be served - the proportions and combination of ingredients in the homemade recipe depend on this. Spicy Russian is often served with fried or baked meat, bacon, boiled pork, which is characterized by a pronounced taste, the recipe for homemade American-style sauce will appeal to lovers of sausages and sausages with its softness, and the recipe for mustard from unmilled grains will suit all types of fish and seafood, will become excellent salad dressing.

Cucumber pickle

• Servings Per Container: 15 Servings.
• Calorie content: 6 kcal.
• Purpose: As a dressing or seasoning.
• Cuisine: Russian.

A spicy dressing prepared according to such a recipe turns out to be spicy, perfect for kebabs, grilled steak, baked pork belly, boiled pork, and fatty types of meat. The pungency irritates the walls of the stomach and will help to more intensively produce digestive enzymes, thereby facilitating the process of processing foods that are difficult for the intestines - fried or fatty. How to make mustard in brine correctly, read on.

Ingredients:

• pickled cucumber liquid - 250 g;
• mustard powder - 5 tbsp. l .;
• vinegar - 1 tbsp. l .;
• sugar - 0.5 tsp;
• sunflower oil - 1 tablespoon (tablespoon).

Cooking method:

1. Strain the brine, add vinegar and granulated sugar to it.
2. Mix the powder with this mixture until you get the consistency of sour cream.
3. Add oil and stir.
4. Insist in a glass container on a refrigerator shelf for about three hours.

With honey

• Cooking time: 20 minutes.
• Servings Per Container: 12 Servings.
• Calorie content of the dish: 10 kcal.
• Purpose: as a dressing or sauce.
• Cuisine: Russian.
• Complexity of preparation: easy.

Well suited for children of any age, the taste turns out to be delicate, soft and sweetish, does not cut receptors with a vigorous pungency. Can be used in sandwiches, added to marinades, especially delicious with grilled chicken wings. This mixture can be used to dress salads from meat, fish, eggs. Lovers of grilled vegetables will also like it. How to prepare mustard with honey at home is described below.

Ingredients:

• ground mustard seeds - 2 tablespoons;
• any pickle - 1 glass;
• honey - 1 spoon;
• wine or apple cider vinegar - a teaspoon;
• sugar, salt - a teaspoon each;
• vegetable oil - a tablespoon.

Cooking method:

1. Mix the brine with mustard powder.
2. Beat honey with vinegar until dissolved, add sugar and salt, stir until crystals dissolve.
3. Mix the two obtained masses with each other, bring by stirring until a homogeneous consistency and pour into a jar, close the lid.
4. Put the sauce in a warm place for 12-13 hours.

Sharp

• Servings Per Container: 10 Servings.
• Calorie content: 7 kcal.
• Cuisine: Russian.
• Complexity of preparation: easy.

The Russian recipe for cooking has long been famous for its pungency and spice. How to make hot mustard from powder, the recipe below will tell you. At first glance, this method of production will seem classic, but special features are added to it by spices that give an unusual taste. Serving such a spice on the table will dilute both festive and daily dishes, giving them a touch of aristocratic piquancy.

Ingredients:

• mustard seed powder - 90 g;
• water and vinegar - 100 g each;
• sugar and salt - 1 tsp each;
• vegetable oil - 2 tbsp. spoons;
• bay leaf, cinnamon and cloves.

Cooking method:

1. Add spices to boiling water, leave to boil for 4 minutes, then strain.
2. Pour mustard powder with this marinade, add vinegar and oil, stir until smooth.
3. Insist in the refrigerator at a temperature of 3-5 degrees for one night.

On cabbage brine

• Cooking time: quick recipe, 15 minutes.
• Servings Per Container: 11 Servings.
• Calorie content of the dish: 8 kcal.
• Purpose: as a seasoning for meat and fish.
• Cuisine: Russian.
• Complexity of preparation: easy.

Fragrant brine gives dry mustard powder spice and pungency, moreover, this ingredient can be found in the everyday life of any housewife. Such a spice will delight when serving soups, cold cuts, emphasize the taste of baked poultry or meat, make sausages, sausage or bacon more savory, and diversify a breakfast consisting of scrambled eggs. How to make mustard using cabbage brine at home is described below.

Ingredients:

• cabbage brine - 100 g;
• dry mustard powder - 100 g;
• vinegar and vegetable oil - 1 teaspoon each;
• paprika, pepper, salt to taste.

Cooking method:

1. Gradually pour the brine into the powder, stir until the lumps dissolve.
2. Add oil, vinegar and spices, stir until a thick creamy mass is obtained.
3. Put in a cold place overnight, eat after insisting.

On the water

• Cooking time: 10 minutes.
• Servings Per Container: 10 Servings.
• Calorie content: 6 kcal.
• Purpose: as a seasoning for meat and fish.
• Cuisine: Russian.
• Complexity of preparation: easy.

This cooking method will appeal to the lazy or those who want to save their time. To make mustard on water, you need the most minimal set of products, and the cooking itself will be absolutely uncomplicated and understandable even for beginners. Due to the absence of unnecessary spices and components, you can prepare a delicious sauce for households, and a mask from it for yourself, improving the blood circulation of your skin or hair.

Ingredients:

• mustard powder - 60 g;
• water - 100 g;
• salt, sugar - 0.5 tsp each;
• vegetable oil - 10 g.

Cooking method:

1. Mix the powder with water.
2. Add sugar and salt to the liquid mixture.
3. Let it brew in a cool place for several hours, drain off excess water.
4. Add oil (preferably olive oil), mix.

Sweet

• Cooking time: 15 minutes.
• Servings Per Container: 12 Servings.
• Calorie content: 7 kcal.
• Purpose: as a seasoning for sausages, sausages.
• Cuisine: German.
• Complexity of preparation: easy.

Bavarian sweetish mustard sauce has also gained popularity in the CIS countries. The recipe for making it was invented quite by accident: once a German added sugar instead of salt in the usual cooking order - and he liked what happened. Sweet mustard at home can be made with white or regular powder, they can also be combined in different proportions, read on how to cook this delicious treat.

Ingredients:

• ground mustard grains (white and ordinary) - 50 g each;
• sugar - 80 g;
• salt - 0.5 tsp;
• water - 150 g;
• vinegar - 1 tsp;
• pepper, bay leaves, cloves, cinnamon.

Cooking method:

1. Mix water with sugar, add spices and put on fire until boiling.
2. The powder is mixed with salt.
3. Ground grains and salt are steamed with boiled strained water, vinegar is added.
4. Insist for 3 days at a cool temperature.

Dijon

• Cooking time: 15 minutes.
• Servings Per Container: 15 Servings.
• Calorie content of the dish: 8 kcal.
• Purpose: as a dressing for fish, salads.
• Cuisine: French.
• Complexity of preparation: easy.

Delicious sauce that is suitable as a dressing for sea, egg or light vegetable salads. It can be used as a marinade for fish, baked fish dishes, stuffing them with this mixture. The ingredients of such a sauce will add festivity and aristocracy to everything that is on your table, and will delight avid gourmets and connoisseurs of haute cuisine. How to make Dijon mustard, how to brew grains, is described below.

Ingredients:

• white, dark mustard seeds - 60 g each;
• mustard powder - 30 g;
• dry white wine - 300 g;
• onion - 2 heads;
• honey - 1 spoon;
• salt - 0.5 tsp;
• garlic - 20 g.

Cooking method:

1. How to cook? Boil the wine with chopped onions, garlic, cool to room temperature, strain through a sieve.
2. Mix wine with honey, salt, add powder.
3. Pour mustard seeds into the resulting mixture, put on fire, cook until thickened.
4. Pour the finished product into a jar, refrigerate for several days, it can be stored for 2-3 months.

French

• Cooking time: 15 minutes.
• Servings Per Container: 13 Servings.
• Calorie content: 7 kcal.
• Cuisine: French.
• Complexity of preparation: easy.

This spice based on whole mustard grains, unlike the Dijon version, does not contain white wine, and therefore will go well not only with fish, seafood, but also with meat dishes, homemade sausages, salads. Its taste is more neutral, therefore it has an excellent property to decorate different types of dishes and products. Homemade French Mustard Beans is quick and easy to cook at home, read How to Brew Whole Beans à la França below.

Ingredients:

• powder, mustard grains - 60 g each;
• vegetable oil - 1 spoon;
• water - 100 g;
• sugar, salt, pepper to taste.

Cooking method:

1. Pour boiling water over the powder, let it cool.
2. Drain off excess water, add grains, sugar, salt, spices with vegetable oil.
3. Refrigerate for 2 days, store no more than 3 months in a cool, dark place.

On tomato brine

• Cooking time: fast, 10 minutes.
• Servings Per Container: 10 Servings.
• Calorie content: 5 kcal.
• Purpose: as a salad dressing or sauce for fish, meat.
• Cuisine: Russian.
• Complexity of preparation: easy.

Tomato pickle has a delicious spice, unusual aroma, you can also use it to make a sauce. It will turn out to be strong if you use a brine of ice temperature. To soften the pungency, you can add vegetable oil, with an increase in its participation in the proportion, the seasoning will become softer in taste. How to make mustard with tomato brine, the recipe below will tell you.

Ingredients:

• tomato pickle - 150 g;
• mustard powder - 150 g;
• vegetable oil - 0.5 tsp.

Cooking method:

1. Pour cool temperature brine into the jar.
2. Pour powder on top so that they are visually in equal parts.
3. Stir the mixture, rubbing the lumps
4. Add vegetable oil, mix.
5. Refrigerate for several hours.

DIY mustard - cooking secrets

If you want to make a delicious mustard sauce, it is important to know how to brew the mustard correctly, what proportions should be observed. With an increase in the dosage of sunflower or olive oil, the pungency decreases, while vinegar, on the contrary, emphasizes it. The spice is considered to be a vigorous one, the production of which took place with cold brine. In recipes with the addition of honey, it is important to take fresh, still liquid honey. Gourmets will love the recipe for mustard sauce with the addition of sweet apple puree: the powder should be uniform in consistency, without lumps.

Video

Mustard with cucumber brine is very popular among those who love spicy dishes, but prefer not to use store sauces or seasonings with.It is also worth noting that the presented homemade product is surprisingly simple to prepare and requires a minimum amount of ingredients.

Mustard on cucumber pickle tastes vigorous. This property of the sauce will definitely be appreciated by lovers of spicy and aromatic dishes, having tried homemade creations along with hot or cold meat dinners, including jellied meat and aspic.

Homemade vigorous mustard: recipe with cucumber pickle

As mentioned above, for the preparation of this product there is no need to purchase outlandish and expensive components. Thus, we need:

• granulated sugar - ½ a small spoon (add to taste);
• mustard powder (available at any store) - 3 full large spoons;
• brine taken from pickled or pickled cucumbers - a full faceted glass;
• refined sunflower oil or any other vegetable oil - a large spoon.

Required inventory

Cooking mustard with cucumber brine does not take too long. But in order to speed up this simple process, it is recommended to prepare in advance all the kitchen utensils that you will need to create your homemade sauce. And this:

• small metal bowl;
• glass jars for ready-made mustard (0.5 l or 750 g);
• metal lids for cans;
• microwave oven;
• a brush for washing cans;
• waffle kitchen towel;
• table and dessert spoons;
• a bowl for sterilizing the lids;
• seaming device;
• serving plate.

The mixing process of all the necessary ingredients

It is done quite quickly and easily on brine. But in order for such a sauce to really turn out strong and spicy, it is recommended to take a concentrated liquid from pickled or pickled cucumbers. If the brine turns out to be not fragrant, then it is recommended to additionally put sugar, salt and (to taste) in it.

To prepare this sauce, pour it into a small enamel bowl, and then gradually add the cucumber pickle to it and mix everything well. As a result, you should get a fragrant mass of sour cream consistency. Finally, add a small amount of sunflower oil to the finished mustard and mix everything again.

and lids

After mixing all the ingredients, the homemade mustard in cucumber brine will be completely usable. However, such a sauce will turn out to be more aromatic and tasty if it is kept for some time in a cool room (basement, cellar, refrigerator, etc.).

But in order to implement our plan, all prepared glass jars should be sterilized in advance. We will do this in the microwave. To do this, wash all the dishes well with a brush, and then pour a little water (1/5 cup each) into them and place them in a kitchen appliance. Next, the microwave should be put in a light heating mode (power 700-800 watts) and the jars should be kept in this state for about 2-3 minutes. In this case, the water in them should boil and gradually transform into steam, sterilizing all the dishes. By the way, if there is too much of it, then the time can be increased by one and a half times.

As for metal lids, it is advisable to sterilize them in the usual way (on a kitchen stove). To do this, they should be washed well, put in a bowl, filled with water so that it covers them by 1-2 centimeters, and boiled over high heat for a couple of minutes.

Forming process and correct serving

After all the jars and lids are sterilized, and the mustard in cucumber brine is completely ready, it must be put in containers, rolled up with a special device, put aside, covered with a waffle towel and kept in this state at room temperature for exactly one day. After this time, the homemade sauce should be removed to a cold room and kept there for at least 2-3 weeks.

After such a long exposure, the mustard will become more aromatic and very tasty. It must be placed on a serving plate and served with meat delicacies. This homemade sauce is especially suitable for various cuts, as well as jellied meat and aspic. Bon Appetit!

To make mustard on cucumber brine more tasty and aromatic, you can use the following tricks:

It is also worth noting that of all the sauces, mustard is prepared in the shortest possible time, which is quite convenient if you are expecting guests. Even the most unpretentious and nondescript dishes, which will be flavored with this homemade creation, will become fragrant and tasty. Among other things, mustard has a wonderful property - it improves appetite.

Russian fiery: how to cook hot mustard in brine
Topic: Simple Recipes
JULIE

Post added 4 months. 27 days ago

Among the most beloved spices in our area, it is appropriate to name mustard. It can be found on a festive table, and at a picnic, and in the average student refrigerator. Why is mustard so good? First of all, it is tasty and goes well with many products. In addition, mustard is incredibly useful - not only in the form of dishes, but also in the composition of medicines and cosmetics.

Many people prefer medium spicy mustard, but sometimes they want spicy mustard. How to cook hot mustard? What components are needed to make the fiery seasoning?
The most spicy of all is Russian mustard, which has gained worldwide popularity due to its fiery taste. Russian mustard acquires pungency due to the method of preparation. And they cook it not in vinegar or dry wine, like European counterparts, but in brine. The taste of such mustard is very intense, and the aroma is able to knock out a tear! How to cook mustard in brine so that it turns out as spicy as possible, we will take a closer look with you.

Option one: how to cook mustard in tomato brine.

To do this, you will need:
- mustard powder - about 2/3 cup;
- brine (very cold, ice) - 1 1/3 cups;
- coarse salt - 1/3 tsp;
- granulated sugar - 1/4 tsp;
- olive oil - 2-3 tbsp. l.

The number of ingredients can be changed, but observe the ratio of mustard powder to brine (by volume) - 1: 2.

Preparation:

1. Pour the ice pickle from the tomatoes into the jar. It is more convenient to shave half a liter.
2. Add mustard powder, sugar and salt. Stir well so that no dry lumps of mustard remain. You should get a mixture that resembles thick sour cream in consistency. Add mustard powder or brine if the mixture is too thin or thick.
3. Add olive oil to soften the taste. The less it is, the sharper the mustard.
4. Leave the mustard for 2-3 hours at room temperature.
5. Then stir and refrigerate. The longer the mustard is infused, the tastier!

Despite the relatively small variety of pickles, there are quite a few options for how to cook hot mustard in brine. We continue our acquaintance with these options using the example of mustard with cucumber pickle and honey.

Ingredients:
- cucumber pickle - 2 glasses;
- mustard powder - 1 glass;
- granulated sugar - 1 tablespoon;
- salt - 1 tsp;
- vinegar - 0.5 tsp;
- honey - 1 tsp.
- vegetable oil - 1 tbsp. l.

Preparation:
1. Pour mustard powder into a jar or sponge bowl.
2. Pour in the brine in small portions. Stir the mustard so that no lumps form.
3. When the mixture begins to resemble thick sour cream in consistency, add the rest of the ingredients. If you do not add honey, then vinegar is not needed: these components balance each other here.
4. Stir the mustard well, transfer to a jar (if cooked in a bowl), close the jar with a lid and leave at room temperature overnight. Then transfer to the refrigerator.

So, now you know at least 2 ways to cook hot mustard in brine. As you can see, in addition to the main ingredients, you can safely add components that add new shades of aroma to mustard. Experiment and delight your guests and family with real fiery Russian mustard!

Step 1: mix all the required ingredients.

Mustard powder must be poured into a prepared bowl, add cucumber pickle there from pickled cucumbers, which will be very highly concentrated. Otherwise, it will be necessary to add sugar, salt and vinegar to the mustard until the desired taste is given. Brine is also a good choice for this purpose, which you may have left over from used purchased gherkins. Then add a small amount of vegetable oil to the mixture.

Step 2: put the ready-made mustard into the jars.

Now the ready-made mustard can be laid out in the prepared jars, each jar can be tightly closed with a lid, or you can immediately taste the received treat.

Step 3: sterilize the container in the microwave.

Banks should be prepared in advance for closing, that is, sterilized. I advise you to sterilize the jars in the microwave. It is both fast and inexpensive. To do this, you just need to take the cans, wash well with a brush. Then pour into the jars 1 cm water and put in a microwave. Turn it on at power 700-800 watts on 2-3 minutes- then the water will boil quickly, and your cans will be steam sterilized. If you have a lot of cans, then the time should be slightly increased. It is still better to sterilize the lids to the jars in the usual way, that is, just boil in a bowl of water on the stove.

Step 4: Serve the mustard with cucumber pickle.

Ready mustard can already be served after 1-2 days standing, but still I advise you to serve it after a longer infusion. Ideal for a variety of meat and sausage products. Now you just have to put the mustard from the can into a serving plate and serve. Bon Appetit!

As a brine, you can use the brine left over from salted tomatoes.

Or cabbage, but in this case you will have to add salt and spices to the mustard - you can add a couple of tablespoons of any honey to such mustard when cooking,

This will add extra zest to the sauce, and the mustard will help you avoid

Colds in the winter. When it is especially important. - be sure to use fresh mustard powder, otherwise you will get the sauce

Not sharp enough, which is of course undesirable. - the mustard will turn out to be more intense if you let it brew in a warm place in

For the whole night. - in addition, such mustard can be prepared as soon as possible, which is very convenient if you are expecting the arrival of guests. Even the most unpretentious dishes, flavored with this magnificent mustard, will have an unsurpassed taste. Also, mustard has such an excellent property as improving appetite.