This spice takes pride of place on the tables of many cuisines of the world. The hostesses were convinced of its versatility, using it for dressing salads, serving all types of meat and first courses on the table. In addition, this product improves digestion, 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 a snap. We live in an era of close connection between the food and chemical industries, not a single product in the window of modern supermarkets can do without chemistry, preservatives, flavoring additives and other constituents harmful to our health. Those who care about the healthy and healthy diet of their family will love the mustard powder recipe at home. Beauties who make masks with this product should also read these recipes, learning how to cook and how to make powder.

Recipe

The recipe and components can vary depending on the taste preferences and dishes to which the spice will be served - the proportions and combination of components in the home recipe depend on this. Spicy Russian, which is characterized by a pronounced taste, is often served with fried or baked meat, lard, boiled pork, sausages and sausages lovers will like American soft homemade recipes for American sauce, and mustard recipe from ground beans will suit all types of fish and seafood, it will become Great salad dressing.

On the cucumber pickle

• Servings Per Container: 15 servings.
• Calorie dishes: 6 kcal.
• Purpose: as a dressing or seasoning.
• Cuisine: Russian.

Spicy dressing prepared according to such a recipe turns out to be spicy, perfect for barbecue, grilled steak, baked steak, boiled pork, fatty meats. Acuity irritates the walls of the stomach and helps to intensively produce digestive enzymes, thereby facilitating the process of processing products that are heavy for the intestines - fried or fatty. How to make mustard on brine correctly, read on.

Ingredients:

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

Cooking method:

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

With honey

• Cooking time: 20 minutes.
• Servings Per Container: 12 servings.
• Calorie dishes: 10 kcal.
• Purpose: as a dressing or sauce.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is well suited for children of any age, the taste is tender, soft and sweet, does not cut receptors with vigorous sharpness. It can be used in sandwiches, added to marinades, it is especially tasty with grilled chicken wings. Such a mixture can be seasoned with salads from meat, fish, eggs. Grilled vegetables lovers will also like it. How to prepare mustard with honey at home is described below.

Ingredients:

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

Cooking method:

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

Sharp

• Servings Per Container: 10 servings.
• Calorie dishes: 7 kcal.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The Russian cooking recipe has long been famous for its pungency and spice. How to cook hot mustard from powder, the recipe will tell below. At first glance, this method of manufacture will seem classic, but features add spices that give an unusual flavor. Serving such 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;
• 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 the mustard powder with this marinade, add vinegar and oil, mix until smooth.
3. Insist in the refrigerator at a temperature of 3-5 degrees one night.

On cabbage pickle

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

Fragrant brine gives dry mustard powder spice and pungency, moreover, this ingredient can be found in everyday life of any housewife. Such a spice will please when serving soups, cold cuts, emphasize the taste of baked poultry or meat, make sausages, sausage or bacon more piquant, diversify breakfast consisting of fried eggs. How to make mustard on cabbage pickle 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 powder, stir until the lumps dissolve.
2. Add oil, vinegar and spices, stir until a thick creamy mass.
3. Put overnight in a cold place, after insisting to eat.

On the water

• Cooking time: 10 minutes.
• Servings Per Container: 10 servings.
• Calorie dishes: 6 kcal.
• Purpose: as a seasoning for meat and fish.
• Cuisine: Russian.
• Difficulty 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 will need the most minimal set of products, and the cooking itself will be absolutely simple and understandable even for beginners. Due to the lack of extra spices and ingredients, you can cook a delicious sauce for households, and a mask from it for yourself, improving blood circulation of your skin or hair.

Ingredients:

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

Cooking method:

1. Mix the powder with water.
2. Sugar and salt are added to the liquid mixture.
3. Allow to infuse in a cool place for several hours, drain excess water.
4. Add oil (preferably olive), mix.

Sweet

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

Bavarian sweet mustard sauce has also gained popularity in the CIS countries. A manufacturing recipe 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, how to cook this delicious read more.

Ingredients:

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

Cooking method:

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

Dijon

• Cooking time: 15 minutes.
• Servings Per Container: 15 servings.
• Calorie dishes: 8 kcal.
• Purpose: as a dressing for fish, salads.
• Cuisine: French.
• Difficulty of preparation: easy.

A delicious sauce that is suitable as a dressing for sea, egg or light vegetable salads. It can be used as a marinade for fish, bake fish dishes, filling them with such a mixture. The components of this sauce will add festivity and aristocracy to everything that is on your table, 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 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 dishes: 7 kcal.
• Cuisine: French.
• Difficulty of preparation: easy.

This spice based on whole mustard seeds, unlike the Dijon version, does not contain white wine, and therefore it will be perfectly combined not only with fish, seafood, but also with meat dishes, homemade sausages, salads. Its taste is more neutral, because it has an excellent property to decorate different types of dishes, products. French mustard seeds at home can be cooked quickly and very simply, read how to brew whole grains in a la france style, next.

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 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 a pickle of tomatoes

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

Tomato pickle has a delicious spice, an unusual aroma, with it you can also prepare the sauce. It will turn out strong if you use a brine of ice temperature. To alleviate the sharpness, 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 on tomato brine, the recipe below will tell.

Ingredients:

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

Cooking method:

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

Do-it-yourself mustard - cooking secrets

If you want to make a delicious mustard sauce, it is important to know how to brew mustard correctly, what proportions should be observed. With an increase in the dosage of sunflower or olive oil, the severity decreases, while vinegar, on the contrary, emphasizes it. The spice, the manufacture of which occurred with cold brine, is considered the core. In recipes with the addition of honey, it is important to take fresh, still liquid honey. Gourmets will like a mustard sauce recipe with mashed sweet apples: the powder should be uniform in consistency, not have lumps.

Video

Mustard is a spicy-aromatic plant and, at the same time, a seasoning prepared on the basis of its seeds. On the one hand, it seems that there is no dish easier to prepare than seasoning from mustard seeds, on the other hand, there are a huge number of recipes in the gastronomy of different countries and peoples.

How to make homemade mustard from dry powder - a classic recipe

One of the most common and quick recipes involves ready-made powder. The dry component of fine grinding is quickly combined with a liquid base, the seasoning turns out to be pretty in appearance with a piquant taste and a pleasant lemon aroma.

Ingredients:

• Dry mustard, powdered, - 3 tbsp. l
• Vegetable oil - 1 tbsp. l
• Lemon juice - 2 tbsp. l
• Salt - 0.5 tbsp. l
• Granulated sugar 1 tbsp. l
• Boiling water - 100 ml.

Cooking method:

1. Combine dry components - sugar, salt, powder.
2. Boil water and pour the mixture with boiling water (normal).
3. Grind until smooth.
4. Pour in oil.

The most useful is olive, then - flaxseed, but also ordinary, made from sunflower, no worse.

1. Squeeze the juice from the lemon, also add it to the seasoning.
2. Cover the container with the finished product tightly with a lid so that it does not dry out.

Before serving, seasoning should stand for several hours in a cool place. This time is just enough to cook dinner and invite the family to the table.

Mustard Recipe for Tomato Pickle

To get a delicious mustard paste, many housewives use brine. It is usually saturated with vegetable juices, has a sufficient amount of salt and spiciness.

Products:

• Tomato marinade - 330 ml.
• Mustard powder - 2/3 cup.
• Sugar - ¼ tsp
• Salt - 1/3 tsp
• Vegetable oil - 2-3 tbsp. l

Sequencing:

1. Pour tomato marinade according to the norm into a container of 0.5 liters, pour mustard powder on top.
2. Add sugar and salt here and start thorough kneading.
3. You can simply close the jar with a plastic lid, shake, turn over until a homogeneous mixture is obtained.
4. If it turned out too thick - add a little liquid, seasoning too liquid - pour in mustard powder.
5. At the very end, add oil and mix again until smooth.

Interesting: Oil reduces severity, if you want to get a vigorous mixture, then you need to pour it just a little bit. If the output needs a gentle sauce, then add a little more oil than normal. And be sure to let it brew before serving.

How to make mustard from powder on cucumber pickle

As mentioned above, marinade is an excellent liquid base for making mustard. Tomato is considered the most suitable, followed by cucumber.

Ingredients:

• Fluid from pickled cucumbers - 220 ml.
• Mustard seed powder - 3 tbsp. l

Cooking Scheme:

1. Cucumber pickle is best taken chilled.
2. Pour it into a sufficiently deep container.
3. Then pour out the powdery component.
4. Using a wooden spatula, gently stir until a mass is uniform in consistency.
5. Pour oil in the last turn, stir again.
6. Transfer the prepared mixture to a suitable glass container.
7. Cork tightly and hide away in the refrigerator.

In principle, the seasoning can be served immediately to the table, but a good product should be infused for 1-3 days.

Mustard Recipe for Cabbage Brine

If the crop of cucumbers was small, but a huge amount of cabbage was salted, then in winter and spring thrifty housewives have a chance to treat their relatives with spicy sauce on cabbage brine.

Ingredients:

• Mustard powder - 1 cup.
• Cabbage pickle.
• Salt - 1 tsp.
• Sugar - 1 table. l
• Refined oil - 1-2 table. l
• Vinegar 9% - ½ tsp.
• Seasonings.

Algorithm of actions:

The cooking technology is slightly different from the previous methods: there the dry component was poured into the liquid, here everything is the other way around.

1. Pour mustard into a deep bowl (as normal).
2. Constantly stirring, add cabbage brine to it, and this should be done in small portions to control the consistency.
3. When the mass reaches the desired density, add sugar, salt, pour oil and vinegar.
4. Grind thoroughly to obtain a homogeneous mass.

According to this recipe, the hostess has a wide field for experiments - in this sauce you can add various spicy additives, for example, ground cloves or nutmeg.

Tasty mustard with honey

The following recipe suggests combining, at first glance, incompatible products - sharp grains and sweet honey. Seasoning cooked on such products is both spicy and sweet at the same time.

Ingredients:

• Mustard Seeds - 70 gr.
• Salt - ½ tsp
• Natural honey - 50 ml.
• Water - 50 ml.
• Juice of half a lemon.

Good housewives advise the mustard powder to cook on their own, since in this case the seasoning is sharper and more aromatic.

Cooking:

1. Grind grain with an electric or mechanical coffee grinder.
2. Sift through a strainer into a deep container.
3. Mix with salt (it is better if it will also be finely ground).
4. Boil water and immediately pour mustard powder.
5. Grind, if it turned out too thick, add some more hot water.
6. Then introduce honey into the mass, continuing grinding.
7. Add oil and lemon juice in the finale.

The resulting product requires some time to insist, they say that it should "ripen" within 4-5 days, but it is unlikely that households can survive for so long.

Very spicy old Russian home mustard

At all times, the housewives knew how to “warm up” the appetite of their loved ones - they used mustard for this. Today - it’s not a problem to buy it in a store, but cooked at home is many times tastier.

Ingredients:

• Mustard Powder - 200 gr.
• Salt - 1 tbsp. l
• Sugar - 2 tbsp. l
• Boiling water - 220 ml.
• Vegetable oil - 1-3 tbsp. l
• Vinegar 3% - 200 ml.
• Cloves, cinnamon, laurel.

Algorithm of actions:

1. Pour boiling water into a deep container at the norm, pour salt and sugar into it.
2. Put laurel, cinnamon, cloves or other spices here.
3. Put on low heat, stand for 5-7 minutes.
4. Strain through cheesecloth so that large particles do not get into the future mixture.
5. Pour mustard powder with hot marinade.
6. Stir thoroughly.
7. At the very end add oil and vinegar, while tasting the taste.

The finished product is best placed in small jars, cool. Soak in the cold for several days.

Spicy Russian mustard

Today, the plant of the same name is grown by a rare gardener, but buying seeds or a finished powder is not a problem. And, therefore, you can try to prepare a fragrant seasoning according to one of the old Russian recipes.

Take:

• Mustard Powder - 4 tbsp. l
• Water - 6 tbsp. l
• Salt - 1/3 tsp
• Sugar - 1-2 tsp.
• Vegetable oil - 1-2 tbsp. l
• Vinegar 9% - 1 tbsp. l

Sequencing:

1. Sift the powder to break the lumps.
2. Pour in water as normal and grind thoroughly.
3. Pour in the remaining dry ingredients.
4. Stir until smooth.
5. Pour in the vinegar while continuing to rub.
6. Lastly, mix the oil into the hot mass.

Too much to harvest a delicious mixture is not necessary, the recipe is simple, it cooks quickly.

Dijon Mustard Recipe

Spicy and spicy seasonings from the plants of the same name were prepared and are being prepared in different countries of the world, but only one city got the right to give its name to a spicy sauce - this is French Dijon, located in Burgundy.

The popularity of this dish is high, but there are not many recipes, the French know how to keep secrets, but we’ll reveal one.

Ingredients:

• Mustard seeds (white and dark brown).
• Honey is fresh.
• White wine (can be replaced with grape vinegar).
• Olive oil.
• Cloves.
• Provencal herbs.
• Boiling water - 1 cup.
• Salt - 1 tsp.
• Vinegar - 1 tbsp. l

Algorithm of actions:

1. Boil water in a small saucepan, add herbs, pepper, salt.
2. Pour a mixture of seeds into a separate container, squeeze them a little with a pestle so that part remains uncrushed.
3. Strain the aromatic boiling water through a sieve, pour over the crushed grains with it, so that the water barely covers them.
4. Pour white wine, oil, vinegar here.
5. Grind everything well.
6. Leave in the room until cool, then cork and put in the refrigerator.

For such seasoning, breakfast should also be in French style, for example, toasts with egg and ham.

Another variant of French mustard with grains

Real mustard is not only tasty, but also healthy, and it can be served with fish and meat dishes.

Ingredients:

• Mustard powder - 1 cup.
• Mustard seeds - ¾ cup.
• Water - 1 cup.
• White wine (dry) - 1 glass.
• Vinegar 5% - ½ cup.
• Brown sugar - ½ cup.
• Seasonings - 1 tsp.

Algorithm of actions:

1. Mix the grains and the dry component with water, leave for a while to insist.
2. To prepare an aromatic mixture of bite, wine and seasonings, you can add half a fresh onion.
3. Put on a small fire, stand for 10 minutes. Strain.
4. It remains to combine the marinade and the previously prepared mustard mixture. Slightly grind, cool.
5. Store in the cold in a glass container with ground lids.

Tasty mustard on applesauce

Sour apples are also suitable for preparing flavoring condiments, and even better - applesauce.

Ingredients:

• Apple puree - 1 jar of baby food.
• Mustard powder - 3 tbsp. l
• Sugar - 1 tbsp. l
• Salt - 1 tsp.
• Vinegar - 1-3 tbsp. l
• Sunflower oil - 1-2 tbsp. l
• A mixture of seasonings and spices.

Algorithm of actions:

Secret: For this dish you don’t need water at all, apple puree acts as a liquid base, it also gives a spicy slightly sour taste.

Tastes are changing, I know that for sure. About 5 years ago, I was not at all interested in the topic - how to make mustard from powder at home. I didn’t like the taste of mustard or the smell. I’m sure many people have a question - how is jellied meat without mustard. - Also a sharp little thing and goes perfectly to the aspic.

But, as I said, tastes are changing and now a jar of mustard must always be in my refrigerator. It is not only a tasty and spicy supplement to jelly, meat and fish dishes. I like to add mustard to the meat marinade; you can make dressings for salads. And how do you like such a sandwich - a piece of dark bread, a thin layer of mustard, slices of salty bacon and on top of a ring of pickled cucumbers. A song, not a sandwich.

Of course, you can buy this seasoning in the store, but I believe that good mustard is homemade mustard, especially since it is done quickly and easily. But any dish, even the simplest, has its own secrets. If you do not have your own recipe, then having adopted some tips, you can very well create your own exclusive seasoning.

Homemade mustard - the subtleties of cooking

1. To prepare mustard, dry powder is needed and a lot depends on its quality. When buying, pay attention to the expiration date, the old product loses its useful and aromatic properties. The powder should be dry, crumbly, finely ground without impurities. Of course, in closed packaging it is difficult to see, but if after opening the powder did not like the appearance, you can sift it with a fine sieve.
2. Dry powder does not have an acute taste, it appears from interaction with water. There are different recipes - pour the powder with cold, warm water and even boiling water. In principle, any option is possible, you just need to keep in mind that the hotter the water, the less vigorous the mustard will be. The optimum temperature is 60 degrees, it is at this temperature that dry mustard gives all its useful properties and aroma.
3. The classic version of mustard is a dry powder, water, salt, sugar, sunflower oil. You can supplement the familiar recipe with different ingredients and get a new, exclusive taste of seasoning:

• water can be replaced with cucumber, tomato, cabbage brine, made with beer, milk, dry wine.
• sugar can be replaced with honey, they say good mustard with buckwheat honey.
• to add a special aroma, add various spices such as cinnamon, turmeric, cloves, coriander, ginger, nutmeg.
• so that the mustard doesn’t lose its aroma any longer and the sharpness is added with lemon juice and vinegar.

Actually, these are all the secrets of making aromatic and spicy seasoning. Next, I will share my recipe.

How to make mustard powder at home from brine

I make mustard from pickle from pickled cucumbers or tomatoes. I like this recipe, because there is no need to add something extra. When pickling in a jar, I put various spices and the brine always turns out to be fragrant and tasty, see my recipe for pickled cucumbers.

Ingredients:

• dry mustard powder - 3 tbsp. l with a slide
• pickled cucumber pickle or tomato - 100 ml
• salt - 1 tsp.
• sugar - 2 - 3 tsp.
• apple cider vinegar - 2 tbsp. l
• mustard oil - 1 tbsp. l

Step by step recipe with photo:

Recipe Tips:

• If you do not have mustard oil, then you can replace it with sunflower oil.
• Apple cider vinegar I use my own, homemade. It is weaker than the store, so I add 2 tablespoons. If you are going to use a storefront, first put one in order to prevent sour mustard.
• The amount of vinegar depends on how much it is in the brine. I already know the taste of my products, so I use the proportions indicated and sour mustard does not work. So adjust to your liking, you may not need vinegar at all if it is enough in brine.
• I also add sugar, depending on which brine I make. If from cucumber, then I put three spoons, and if from a pickle a tomato, then two.
• “A spoon with a slide” is a loose concept. Therefore, before putting mustard in the refrigerator, look at how thick it turned out. If it seems a little thick, then you can add a pickle and bring to the desired consistency.

In principle, the mustard is ready, but at this stage it will be bitter more than necessary, there will not be a pleasant pungency and expected taste in it. She must be given time to insist. Put a jar of mustard in the refrigerator for the night, and the next day serve a vigorous seasoning, for example, to jelly.
Thanks to brine and apple cider vinegar, mustard, if stored in a sealed container and in the refrigerator, will not lose its qualities within a month.

This seasoning gives not only piquancy to dishes, but also benefits our body by improving appetite, digestion and metabolism, and facilitates the digestion of proteins. There is a contraindication to this spicy seasoning, but in more detail about the benefits and harms of mustard there will be an article, follow the news of the blog, and for now watch the video.

The benefits and application of mustard - video

  I’m sure that you made mustard from a powder at home according to my recipe or, after playing with different additives, you’ll do something of your own, but you won’t definitely buy it in stores.

Good luck with your experiments.

Elena Kasatova. See you by the fireplace.

The article tells how to cook mustard at home. You will learn how to make mustard from mustard powder correctly. We will consider the classic recipe for making sauce, as well as with the addition of cucumber pickle, honey and applesauce.

How to make mustard powder with water

Whole grains and powder are used to make mustard at home.  In this article, we consider the features of preparing homemade mustard from powder.

Mustard Sauce You Can Make It Yourself

Sift the powder before diluting mustard. This will make it more crumbly and reduce the number of lumps. Use a whisk to stir. With it, you will quickly get a uniform consistency.

To brew mustard, home mustard powder using warm or hot water. Boiling water makes the taste of the sauce softer and not burning.

To get a more aromatic sauce, add cinnamon, cloves, nutmeg, white wine to the mustard. Mustard with honey has a milder and piquant taste. To soften the taste, mayonnaise is added to the vigorous sauce.

Mustard from mustard powder at home insist for at least 24 hours. The longer the sauce is infused, the sharper the taste.

You have learned how to brew mustard properly. Now consider the various recipes for mustard from mustard powder at home.

Powder Mustard Recipes

  Mustard can be made not only from grains, but also from powder

There are many recipes for making mustard powder. Residents of different countries prepare this sauce in their own way, adding spices, fruits, wine to it. Most recipes are based on a classic mustard powder recipe.

Classic recipe

In the classic recipe for making mustard at home, the powder is diluted with water without the addition of vinegar and various spices. To keep the sauce fresh for longer, put a slice of lemon on top and store the product under a closed lid in the refrigerator.

You will need:

• mustard powder - 3 tablespoons;
• vegetable oil - 2 teaspoons;
• salt - ½ teaspoon;
• water - 200 ml.

How to cook:

1. Pour the mustard powder with water, mix until smooth and leave in a warm place for 10 hours.
2. Drain excess liquid from sauce surface.
3. Add sugar, salt and oil, mix.

Calorie content:

Calorie content per 100 g. classic mustard 120 kcal.

Spicy mustard

To make the mustard more acute, it should be insisted for at least a week, and the amount of powder should be taken twice as much as indicated in the classic recipe. Consider a mustard recipe spicy.

You will need:

• mustard powder - 6 tablespoons;
• water - 8 tablespoons;
• granulated sugar - 1.5 teaspoons;
• salt - 1 teaspoon;
• vegetable oil - 1.5 tablespoons;
• vinegar - 1 tablespoon.

How to cook:

1. Combine the mustard powder, salt and sugar, fill them with hot water and mix with a whisk.
2. Add vegetable oil and vinegar to the sauce, mix and insist for a week in a tightly closed container.

Calorie content:

Calorie content per 100 g. acute mustard 193 kcal.

Homemade Russian Mustard

At the beginning of the 18th century, mustard appeared in Russia and immediately gained popularity. It was added to dishes of meat, poultry, fish, combined with vegetables, fruits and berries. Consider the traditional homemade mustard recipe from a powder in Russian.

You will need:

• mustard powder - 100 gr.;
• vegetable oil - 2 tablespoons;
• bay leaf - 2 pcs.;
• salt - 1 teaspoon;
• sugar - 1 tablespoon;
• cinnamon - 1 pinch;
• cloves - 1 pc.;
• vinegar 3% - 125 ml;
• water - 125 ml.

How to cook:

1. Boil water over minimal heat, add bay leaf, spices, salt and sugar to it, mix.
2. Remove from the stove, cover, let it brew for 10 minutes.
3. Filter the cooled broth.
4. Pour the mustard powder into the broth and mix until smooth.
5. Pour in vegetable oil and vinegar, mix. The consistency of liquid slurry should be obtained.
6. Put the sauce in a glass container and insist for a day under the lid.

Calorie content:

Calorie content per 100 g. Russian mustard 147 kcal.

Mustard on Cucumber Pickle

Cabbage, tomato or cucumber pickle gives the mustard a spicy sourness. If there is no vinegar in the marinade, then you need to add 3% essence to the recipe. Consider a mustard recipe from mustard powder on cucumber pickle.

You will need:

• mustard powder - ½ cup;
• vegetable oil - 1 teaspoon;
• granulated sugar - ½ teaspoon;
• cucumber pickle - 150 ml.

How to cook:

1. Combine the mustard powder with sugar, dilute with brine and mix.
2. Transfer the mass to a glass container and leave to insist overnight.
3. Drain excess liquid, add vegetable oil and mix.

Calorie content:

Calorie content per 100 g. mustard on cucumber pickle 177 kcal.

Powder mustard with honey

Mustard in combination with honey has a milder and piquant taste.. To prepare the sauce, both fresh honey and already candied honey are used. Before cooking, it is melted in a water bath or in a microwave. We’ll tell you how to cook mustard with fresh honey.

You will need:

• mustard powder - 100 gr.;
• water - 60 ml;
• vegetable oil - 25 ml;
• honey - 10 ml;
• salt - ¼ teaspoon.

How to cook:

1. Sift the mustard powder, add salt, fill with hot water and mix until smooth.
2. Add oil, lemon juice and honey, mix.
3. Put the sauce in a glass bowl, cover and insist for 7 days.

Calorie content:

Calorie content per 100 g. mustard with honey 306 kcal.

French mustard

French mustard has a mild flavor and spicy aroma. In France, there are many traditional recipes for making sauce. Consider one of them.

You will need:

• mustard powder - 200 gr.;
• cinnamon - 1 pinch;
• cloves - 1 pc.;
• granulated sugar - 1 tablespoon;
• salt - ½ teaspoon;
• onion - 1 pc.;
• water - 125 ml;
• vinegar - ¼ cup.

How to cook:

1. Sift the mustard powder, gradually dilute it with warm water until the consistency of thick dough.
2. Bring the remaining water to a boil and fill it with the mustard mixture obtained.
3. Infuse mustard for a day.
4. Drain excess liquid from sauce surface, add vinegar, sugar, salt and spices, mix until smooth.
5. Pass the onion through a meat grinder, fry the resulting mass on minimum heat and combine it with mustard.

Calorie content:

Calorie content per 100 g. French mustard 168 kcal.

Mustard with Applesauce

To prepare mustard with applesauce, acidic varieties of apples, for example, antonovka, are suitable. Consider a mustard recipe made from powder with fruit puree, which is suitable for dressing salads, meat and fish dishes.

You will need:

• mustard powder - 1 tablespoon;
• granulated sugar - 20 g .;
• salt - 1 pinch;
• cinnamon - 1 pinch;
• vegetable oil - 30 ml;
• vinegar - 1.5 tablespoons;
• lemon juice - 1 teaspoon;
• apple - 1 pc.

How to cook:

1. Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
2. Peel the cooled apple, wipe the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, mix until smooth.
3. Lastly, add vinegar and mix. If the mustard tastes sour, add sugar.
4. Infuse the sauce for 48 hours in the refrigerator.

Calorie content:

Calorie content per 100 g. mustard with applesauce 138 kcal.

For more information on how to cook mustard, see the video:

What to remember

1. In order to make mustard out of powder, it is enough to dilute it with hot or warm water. Boiling water softens the taste of the sauce, reduces hotness.
2. To improve the taste of mustard add spices, fruits, wine.
3. Mustard in combination with honey has a milder and piquant taste.
4. The longer the mustard is infused, the more vigorously the taste of the sauce will turn out.

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 dishes especially loved by our compatriots. For example, what kind of jellied meat without mustard? And how good sausages fried on fire are with her! A piece of lard with mustard and garlic - well, it's just a jumble! Mustard can be bought without any problems at any store, but its taste or pungency is far from always satisfactory. Another thing is home mustard - you can always make it the way you want, taking into account personal preferences, and at the same time add the desired flavoring notes to it, for example, honey, lemon juice or spicy spices. Anyway, homemade mustard is always tastier, more natural and healthier than any store counterparts. Do you agree? Then let's get started!

Homemade mustard is prepared without much difficulty, and even inexperienced housewives will 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. Nevertheless, if you want to get a truly fragrant and spicy sauce, it will be more appropriate buy mustard seeds and grind them into powder yourself. In addition, homemade mustard can also be prepared using whole mustard seeds - in this case, you will get seasoning, known as Dijon mustard.

For the preparation of mustard, use only high-quality mustard powder, paying attention to its shelf life. Mustard powder is recommended to sift - thanks to this procedure you will minimize the likelihood of clumping when mixed with water. Speaking of water. In recipes, mustard is usually ground with boiling water or hot water - keep in mind that boiling water makes the flavor of the seasoning softer, reducing the hotness, so if you need very sharp mustard, add warm water. Mustard powder should be thoroughly mixed with water to a uniform consistency - for this it is very convenient to use a whisk. The consistency of the final mixture should resemble thick sour cream.

Adding vegetable oil to mustard reduces the severity of the final product. Thus, if you need vigorous mustard - use it to a minimum, if you want to get a seasoning with a delicate taste - add more oil. Despite the fact that homemade mustard is a simple product, prepared with just a few ingredients, this does not completely cancel 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 mustard is infused at room temperature for several hours, it should spend in the refrigerator about a day before consumption. The longer the mustard stands, the sharper it will turn out.

Domestic mustard is not stored for a very long time, so it makes no sense to harvest it for the future - it is better to do this as necessary, the more 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 the mustard fresh longer, you can put a thin slice of lemon on it. Also, with the help of lemon, you can “revive” the dried seasoning - drip a few drops of lemon juice in mustard and add a pinch of sugar.

And finally, a little about the benefits. Homemade mustard not only makes dishes tastier and enhances appetite, but also has a lot of valuable properties. Mustard seeds contain a large amount of vitamins, minerals and essential oils, which have a complex effect on health. First of all, mustard is rich in vitamins A, D, E, B vitamins, potassium, calcium, zinc, iron and magnesium. This allows her to favorably influence digestion 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. well softens meat fibers and makes meat even more appetizing. Even if you just spread a little mustard on a slice of bread and serve with soup, it will turn out to be especially tasty. Want to try it soon? Our recipes are waiting for you!

Classic mustard

Ingredients:

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

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

Mustard with honey has a mild flavor, so it can be used for marinating meat and as a basis for salad dressings. For the preparation of mustard, both fresh honey and candied honey can be used - in the latter case, it must first be melted in a water bath or in the microwave.

Homemade mustard with honey

Ingredients:

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

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

Fans of especially spicy mustard, breathtaking, will surely enjoy our next recipe. To make mustard even more burning, add ground ginger to it and do not forget that you should not mix mustard powder with boiling water, as it softens the sharpness. An important condition for obtaining burning mustard is also a long insistence in the refrigerator - at least a week.

Homemade mustard "Vigorous"

Ingredients:

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

Cooking:
  In a jar or container, mix the mustard powder well with hot water, pouring it in a thin stream. No lumps should remain in the mixture. Close the jar or container with a lid and put in a warm place for 7-10 hours. During this time, liquid forms on the surface of the mustard - you do not need to drain it if you want to get really sharp mustard. Next, 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 spicy seasoning. Its distinctive feature is the use of fragrant spices, so this mustard has a unique aroma.

Homemade mustard "In Russian"

Ingredients:

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

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

Homemade mustard with lemon juice

Ingredients:

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

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

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

Homemade mustard on cucumber pickle

Ingredients:

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

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

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

Ingredients:

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

Cooking:
  Put finely chopped onions and garlic through a press into a pan. Pour 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 there is no lump. Add oil, mix and place the pan on the stove. Pour the mustard seeds, mix and cook, stirring constantly, until the mixture becomes thick. Arrange the prepared mustard in jars.

Mustard based on applesauce is one of the varieties of fruit mustard. Pears or grapes can also be used for its preparation. This seasoning, which has a mild flavor with sweet and sour notes, is perfect for meat dishes, salads and cheese slices. You cannot call spicy mustard, but it can be offered to children.

Tender mustard on applesauce

Ingredients:

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

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

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