A simple mustard powder recipe. Delicious homemade mustard

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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, well, what kind of jelly without mustard? And how good sausages fried on fire are with her! And a piece of lard with mustard and garlic - well, it's just delicious! You can buy mustard without any problems at any store, but its taste or pungency is far from always satisfactory. Another thing is homemade mustard - you can always make it the way you want, taking into account personal preferences, and at the same time add the desired flavor notes to it, for example, honey, lemon juice or spicy spices. And in general, homemade mustard is always tastier, more natural and healthier than any store-bought counterparts. Do you agree? Then let's get started!

Homemade mustard is prepared without much difficulty, and even inexperienced housewives will cope with this task. In the simplest variation, mustard powder is mixed with water, salt, sugar and spices, after which it is aged in a warm place for several hours - from 6 to 10. However, 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 get a condiment known as Dijon mustard.

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

Adding vegetable oil to mustard reduces the spiciness of the final product. Thus, if you need vigorous mustard, use it to a minimum, but 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 at all eliminate the opportunity to experiment. Spicy spices such as black pepper, cinnamon, cloves, nutmeg, and ginger, as well as honey, lemon juice, white wine, applesauce, and even tomato paste. After the mustard is infused at room temperature for several hours, it should spend in the refrigerator for about a day before use. The longer the mustard sits, the sharper it will turn out.

Homemade 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 it as needed, especially since the recipe is extremely simple. On average, mustard can be stored for about three months in a cool place, but usually after a month and a half the product begins to lose its original taste and aroma. To keep homemade mustard fresh longer, you can put a thin slice of lemon on it. Also, with the help of a lemon, you can “revive” a dried seasoning - put a few drops of lemon juice into the mustard and add a pinch of sugar.

And finally, a little about the benefits. Homemade mustard not only makes dishes tastier and increases appetite, but also has a lot of valuable properties. Mustard seeds contain 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. softens meat fibers well and makes meat even more appetizing. Even if you just spread a little mustard on a slice of bread and serve it with soup, it will turn out to be especially tasty. Would you like to try it sooner? Our recipes are already waiting for you!

Home mustard "Classic"

Ingredients:

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

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

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

Homemade mustard with honey

Ingredients:

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

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 want a sweeter mustard, add more honey. Put the mustard in a jar, close the lid and put it overnight in a warm place.

Fans of particularly spicy, breathtaking mustard will surely enjoy our next recipe. To make mustard even hotter, add ground ginger to it and remember not to mix mustard powder with boiling water, as it softens the spiciness. An important condition for obtaining burning mustard is also a long infusion in the refrigerator - at least a week.

Home mustard "Vigorous"

Ingredients:

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

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

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

Homemade mustard "In Russian"

Ingredients:

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

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

Homemade mustard with lemon juice

Ingredients:

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

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

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

Homemade mustard in cucumber pickle

Ingredients:

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

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

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

Ingredients:

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

Cooking:
Put finely chopped onion and garlic passed through a press into the pan. Pour in the wine, bring to a boil and cook over low heat for 5 minutes. When the mixture has cooled, strain the wine and discard the vegetables. Pour the wine back into the saucepan. Add melted honey, salt to taste and mustard powder. Grind thoroughly so that there is no lump left. Add oil, stir and put the pan on the stove. Pour in the mustard seeds, stir and cook, stirring constantly, until the mixture thickens. Arrange the finished mustard in jars.

Applesauce mustard is a type of fruit mustard. Pears or grapes can also be used for its preparation. This seasoning, which has a mild taste with sweet and sour notes, is perfect for meat dishes, salads and cheese cuts. You can’t call such mustard spicy, but you can offer it to children.

Delicate mustard on applesauce

Ingredients:

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

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

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

Every cook has a jar of mustard on hand. With its help, it is easy to make the dish more spicy and fragrant. You can buy hot seasoning at the grocery store or make your own. I will tell you how to make mustard powder at home.

The recipes I share are very simple. It will take some grains and make a powder out of them. You can get by with store-bought powder, but I prefer to make my own.

Cooked by classic recipe mustard is quite thick. If you like a more liquid version, slightly increase the amount of water. By adding your favorite spices and herbs, make a spicy mustard.

Powder mustard - a classic recipe

Ingredients:

Mustard powder - 3 tbsp. spoons.
Boiling water - 100 ml.
Lemon juice - 2 tbsp. spoons.
Sugar - 1 tbsp. spoon.
Salt - 0.5 tbsp. spoons.

Cooking:

Pour mustard powder into a small bowl, add sugar and salt, mix everything. Pour boiling water over the dry mixture and mix well.
Pour vegetable oil and add lemon juice, and after thoroughly mixing, cover the bowl with a lid and leave for several hours to infuse the seasoning.
Transfer mustard to a glass jar, close tightly and refrigerate.

Now you know the classic recipe for making mustard powder at home. Seasoning perfectly improves the taste of meat. I note that for cooking, use only fresh powder. Mustard made on the basis of expired raw materials will not work when brewed thick.

How to make Russian mustard

People have learned how to make mustard for a long time, and so far many recipes for preparing this wonderful seasoning have been invented. I'll show you how to make Russian mustard. Even a novice cook will master home technology, because it is extremely simple.

After making a wonderful seasoning, surprise your family and guests by serving it to the table along with a baked rabbit or other meat treat.

Ingredients:

Mustard powder - 280 g.
Vinegar - 200 ml.
Vegetable oil - 100 ml.
Sugar - 125 g.
Water - 350 ml.
Bay leaf.

Cooking:

First of all, prepare a few small jars with lids. Wash them thoroughly and dry them. Then we prepare the marinade.
Pour 175 milliliters of water into a saucepan, season with spices and bring to a boil. Cool the broth boiled for five minutes, strain and mix with vinegar.
Boil the remaining water in another bowl and add carefully sifted mustard powder. Mix everything well. The mass must be homogeneous.
Pour boiling water into the bowl so that it covers the mustard mass by a few centimeters. After cooling the water, send the dishes to the refrigerator. After twelve hours, drain the water and add oil to the mustard.
It remains to combine the mixture with sugar and marinade.
After thorough mixing, arrange in jars and close with lids.
A day later, homemade mustard is ready for use.

Video recipe

Russian mustard goes well with meat dishes, excellent dressing or aromatic sauce is prepared on its basis. In general, I shared the recipe, so you no longer have to buy the product in the store, and this is the first step to save money.

How to make mustard with grains

Continuing the topic of the article, consider the recipe for mustard with grains - an excellent seasoning for meat dishes. Some cooks use mustard with grains for making regular and New Year's salads.

The taste of this mustard is very delicate. It can be safely consumed even by people to whom spicy food is contraindicated. Sit back and carefully study the step-by-step cooking technology at home.

Ingredients:

Mustard powder - 50 g.
Mustard seeds - 50 g.
Lemon juice - 4 tbsp. spoons.
Vegetable oil - 4 tbsp. spoons.
Sugar - 2 tbsp. spoons.
Cucumber pickle, salt, cloves, nutmeg and pepper.

Cooking:

Pour mustard powder into a deep bowl and pour in a little boiling water. To stir thoroughly. You should get a plastic mass. You can add a little water if the mass is too thick.
Smooth the mustard mass well, and pour boiling water on top. The liquid should cover the masses by two fingers. When the water has cooled, drain it.
Add lemon juice, salt, seeds, pepper, oil and sugar to the mass. After mixing, arrange in small jars, tamp and close with lids.
After a day, add a little cucumber pickle and spices to each jar. I use cloves and nutmeg. That's all!

There are dozens of recipes for mustard with grains, but I like the cooking technology that I just shared. Hope you like it too.

Mustard in brine - 2 recipes

For many gourmets, mustard is a favorite seasoning. They eat it with soups, meat dishes and salads, or just spread it on bread. Grocery stores offer ready-made mustard in a wide range. But if you want to experience the true taste of homemade seasoning, cook it yourself. At the same time, the composition of the finished product will not include harmful additives and dyes, which is good for health.

There are hundreds of ways to make mustard. I will consider the preparation of mustard in cucumber and cabbage brine.

Cucumber pickle

Ingredients:

Cucumber pickle - 200 ml.
Mustard powder - 1 cup.
Vegetable oil - 1 tbsp. spoon.
Vinegar, sugar and spices.

Cooking:

Pour mustard powder into a deep container, pour in brine and mix everything.
Add vinegar, oil and sugar to the resulting mixture. Mix well. You should get a homogeneous mass.
Move the mustard to a tightly closed jar and leave until morning in a warm place. In the morning, add spices to the jar. I use cloves, ginger, pepper and cinnamon.

cabbage pickle

Ingredients:

Cabbage pickle - 180 ml.
Mustard powder - 2 tbsp. spoons
Vegetable oil - 1 tbsp. spoon.

Cooking:

Pour the mustard powder into a jar, pour over the cabbage pickle, mix, close the lid and leave overnight. In the morning, add vegetable oil to the jar and mix again.
To make the mustard really fragrant, warm the brine a little before mixing. Alternatively, you can add a little apple cider vinegar, thanks to which the seasoning will retain flavor longer.

Video recipe

You learned how to make brine mustard. You can refuse purchased seasoning and eat only natural product made by hand.

Cooking mustard with honey

Mustard is a versatile product. It is used for making croutons and sandwiches, marinating meat and many other purposes. Despite its simplicity, it is indispensable on the table. Thanks to the recipe with honey, prepare a delicious, sharp and sweet seasoning, characterized by a honey flavor.

To get good mustard, use seeds instead of powder. Pass them through a coffee grinder, sift, then use to brew seasoning. The result is a sweet and sour mustard, the taste of which is both delicate and spicy.

Ingredients:

Mustard seeds - 70 g.
Water - 50 ml.
Lemon juice - 1 tbsp. spoon.
Honey - 5 ml.
Sunflower oil - 20 ml.
Salt.

Cooking:

First of all, we will make mustard powder. Pass mustard seeds through a coffee grinder and sift. You should get about fifty grams of high-quality powder. Add some salt to it and mix.
Pour boiling water into the dry mixture and mix thoroughly. If the mixture becomes very thick, add a little boiling water.
Add honey, lemon juice, vegetable oil to the mustard gruel and mix.
It remains to shift into a tightly closed container and leave for five days to ripen. After that, you can serve it to the table or use it for culinary purposes.

I hope the recipe will take its rightful place in your cookbook. Seasoning prepared in this way goes well with sausages, baked meat and other treats.

How fruit mustard is made

Let's take a closer look at the technology for preparing fruit mustard, which perfectly complements the taste meat dishes, for example, oven-baked lamb, and goes well with cheeses.

Surely you guessed that the basis is fruit. I use grapes, pears or apples. Some cooks manage to make wonderful fruit mustard even from lemons.

Ingredients:

Sweet apple - 1 pc.
Dry mustard - 1 tbsp. spoon.
Vegetable oil - 1 tbsp. spoon.
Vinegar - 2 tablespoons.
Sugar - teaspoon.
Lemon juice - teaspoon.
Salt and cinnamon.

Cooking:

Bake an apple in the oven, pre-wrapped in foil. At a temperature of 170 degrees, fifteen minutes is enough.
Remove the peel, remove the seeds and pass the apple through a sieve. Combine the apple mass with the other ingredients, except for the vinegar, and mix until smooth.
Pour vinegar into the mass in a stream and mix. Taste it right away. If the seasoning is too sour, you can add a little sugar.
After acquiring a delicate taste with fruit mustard, put it in jars and keep it in the refrigerator for two days. Stir several times a day.

Ready fruit mustard is obtained with a sweet aftertaste, but not strong. You can freely treat this culinary miracle even to children.

Videos cooking

Mustard is a spicy-aromatic plant about fifty centimeters high. There are many varieties, but in our region the black, brown and white varieties are most common.

Useful information, the benefits and harms of mustard

It is difficult to say when man first began to use mustard in cooking. It is known that the first mention of seeds was found in ancient manuscripts, which are more than five thousand years old. According to historical data, mustard seeds were widely used in cooking by ancient Greek cooks. The mustard paste that we eat today was invented by the ancient Romans.

Today it is difficult to imagine a table without mustard. This spicy, porridge-like condiment is the perfect accompaniment to meat, fish and vegetable dishes. It is widely used for making sandwiches, snacks, barbecue and even pizza.

Beneficial features

Mustard seeds contain a lot of fatty and essential oils. Grains are the raw material from which edible oil is pressed. Cake or mustard powder is used for the production of mustard plasters, antirheumatic patches and classic food seasoning.

Mustard perfectly stimulates appetite, increases saliva production, speeds up the digestion of food, has anti-inflammatory and laxative properties.

Eating in small amounts neutralizes toxins, helps to cope with indigestion. Excessive consumption of seasoning can cause irritation of the mucous membrane of the human esophagus.

According to scientists, mustard is a spice that heals the body. It improves digestion and accelerates the absorption of fatty foods. As a result, even a decent portion of delicious pork will not cause heaviness in the stomach.

Many doctors recommend mustard to the elderly, as the spice stimulates digestion and improves metabolism. Every person struggling with rheumatism, indigestion, hypertension or cardiovascular disease simply must eat seasoning.

Mustard is a very popular seasoning for many dishes: meat, fish, various salads. It would seem that it can always be purchased at any grocery store, where it is presented in a wide range. But homemade mustard is a unique work that you can always add your own zest. And this seasoning is made quite simply.

Classic mustard powder

In fact, there are a lot of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very simple to prepare, should be known to every housewife. Such mustard can turn out even cheaper than store-bought mustard (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to prepare mustard for some kind of feast, start a couple of days before serving: this way the seasoning will have time to infuse well and reach the desired maturity.

To make mustard, you need inexpensive ingredients that are always on hand.

Take these ingredients:

mustard powder;
hot water;
vegetable oil;
sugar;
vinegar.

Mustard powder should be of high quality, fine and crumbly, with a characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and vigorous the seasoning will turn out.

Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until a homogeneous slurry. Do not try to specifically inhale the aroma at this time: mustard emits caustic essential oils.
Add 1 more tablespoon of boiling water to the mashed gruel, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
After that, the product should be infused for 10-15 minutes. During this time, excess essential oils will evaporate. To stop the evaporation process, add 1 teaspoon of 9% vinegar to the mustard.
To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. At the same time, in the recipe, you can replace vinegar with lemon juice, and sugar with honey.

You probably noticed that this recipe is designed for a small amount of product. The fact is that homemade fresh mustard is not stored for long. It must be transferred to a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you are planning a big celebration with a plentiful table, just recalculate the ratio of ingredients.

Unusual recipes: don't be afraid to experiment

We will give you several mustard recipes with non-standard ingredients. Surely you like to try something new, unusual. One of these recipes will surely become the highlight and secret of your kitchen.

During cooking, the mustard mass should not be beaten, but gently rubbed with a spoon

First of all, pay attention to a few tips on how to slightly change the taste of classic mustard:

add a little buckwheat honey to the mustard to make the taste richer;
in order for the taste of mustard to become spicy, you can add quite a bit of dry wine, grated cloves and cinnamon;
if you want to keep the mustard longer and prevent it from drying out, dilute it with a little milk;
A small amount of ginger or nutmeg will help diversify the taste of the usual classic mustard.

Note! To keep the mustard, made from mustard powder with your own hands, fresh and moist for as long as possible, put a piece of lemon on top of it.

In the recipes that we offer you, pay attention to what kind of mustard is used in cooking. It can be not only classic, but also white or black.

Table mustard

For cooking you will need:

500 g of black mustard powder;
100 g wheat flour;
12 g of ground allspice;
2 g ground cloves;
5 g ground ginger;
100 g of sugar;
100 g of table salt;
vinegar.

Mix all components thoroughly and dilute in wine vinegar, gradually adding it to the desired consistency. The number of ingredients in the recipe can be changed in the established ratio, depending on the desired amount of ready-made mustard. You can even change the proportions of the products used to your liking, and in the end choose what you like.

Table mustard classic

You will need:

mustard powder - 100 g;
vinegar - 4 tablespoons;
powdered sugar - 2 tablespoons;
mustard ready - ½ teaspoon;
ground cloves - 1 teaspoon;
nutmeg - ¼ teaspoon;
salt - ½ teaspoon.

Pour the mustard powder with 2 cups of boiling water, stir and leave for a day.
Drain the settled water, add salt, sugar, oil, vinegar and spices.
Stir to the desired consistency, close tightly in a jar and infuse for 2-3 hours until ready.

Sourness in mustard - it's our way!

Making an original mustard that will become a real highlight of your kitchen is easy! It is enough to give the taste of the seasoning an unusual sourness, and no one will guess why your dishes are so interesting and unusual.

Mustard in brine

It is preferable to use cabbage brine, but cucumber or tomato brine works well. Take these products:

1 cup dry mustard;
brine - as needed;
1 tablespoon of sugar;
1 teaspoon of salt;
½ teaspoon of vinegar;
1 tablespoon of vegetable oil;
spices - to taste.

Pour the mustard powder into an earthenware dish of suitable depth.
Pour in the brine in small portions, stirring constantly to avoid lumps.
Bring the mixture to the consistency of thick sour cream.
Add vinegar, sugar, vegetable oil, mix again.
Put the mustard in a jar with a tight lid and let it brew in a warm place overnight.

Seasonings such as ginger, cloves, cinnamon, and nutmeg will give the mustard a nice flavor.

Use a variety of seasonings to give the mustard an original, unusual flavor.

An old recipe for sour mustard

You will need:

yellow mustard - 3 tablespoons;
sorrel boiled or rubbed on a sieve - 4 tablespoons;
tarragon (tarragon) vinegar;
fine sugar - 2 tablespoons;
crushed capers - 1 tbsp;
salt - 2 tsp

Mix mustard and pureed sorrel, dilute the mass with strong tarragon vinegar. Mix thoroughly to a thick mass, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will last up to two months.

Mustard on applesauce

You will need:

3 tbsp mustard powder;
4 tbsp applesauce;
½ tbsp granulated sugar;
1 tsp salt;
3% vinegar;
seasonings - anise, star anise, basil, cloves.

Bake wild apples or antonovka (the fruits should be sour), cool, remove the skin, mash.
Mix it with mustard powder and add sugar.
Mix everything thoroughly until smooth.
Add vinegar, salt and let it brew in a tightly sealed container for several days.

This mustard can be used for meat and fish, and as a dressing for many salads.

Mustard old Russian or overseas?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for the championship in its invention. Mustard came to Russia in the 18th century and immediately gained popularity. We offer you several old recipes for this sauce.

Mustard in old Russian

Products:

mustard powder - 3 tablespoons;
crushed cloves - 6 g;
sugar - 3 tablespoons;
vinegar.

Place the mustard, sugar and cloves in the prepared bowl.
Pour with vinegar until a liquid mass forms.
Pour the mixture into jars, cover with tight lids.
First put the jars in a low oven for about 40 minutes, then keep at room temperature.

This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An old French mustard recipe

Products:

600 g of yellow or gray mustard;
200 g of sugar;
4 tbsp crushed rye crackers;
1 tsp salt;
½ tsp ground pepper;
a small jar of olives;
a small jar of capers;
2 herrings of medium size;
4 tbsp herring brine;
250 ml of vinegar.

Mix all the ingredients, and chop the herring, capers and olives beforehand.
Pour in the vinegar and mix the whole mass thoroughly.
Let the mustard brew for a day and you can use it as a seasoning.

Mustard powder, the recipe for which is simple and affordable, is a frequent guest on the table. It is used in sandwiches, and meat is better absorbed with such a seasoning. In addition, it is used when marinating poultry and meat before baking. How to cook this seasoning yourself, now you will learn.

How to make mustard from powder?

Making mustard from powder at home is not at all difficult, rather the opposite, everything is simple, understandable and accessible. But at the same time, you need to know some rules below, following which the seasoning will definitely turn out:

Mustard powder must be sifted.
If the mustard powder recipe does not contain other information, you need to use water, the temperature of which is 60 degrees.
In addition to traditional fillers, cinnamon, cloves and even pieces of fruit are added to mustard.

Always useful in the kitchen. It makes food more flavorful and tastier. This is especially true for meat dishes. And if suddenly it ended, it's not a problem. Mustard powder, the recipe for which is absolutely simple, will save the situation. According to this recipe, the product will be ready in an hour. Then it is better to store it in the refrigerator in a closed glass container.

Ingredients:

mustard powder - 30 g;
water - 40 ml;
vinegar 9% - 20 ml;
sugar - ½ teaspoon;
salt;
oil - 1 teaspoon;
ground black pepper - a pinch.

Cooking

Pour a little water into the mustard powder and stir.
Pour in vinegar, oil, put sugar, salt.
It's all over again.
The resulting mixture is kept warm.
In an hour, the powdered mustard will be ready.

A recipe for vigorous mustard powder for those who love spicy food. But in this case, you need to be very careful, because just the smell of this seasoning is breathtaking. An excellent addition to jelly or fresh lard. But this product should be prepared in advance, because the seasoning will gain its strength only after a week of being in the cold.

Ingredients:

dry mustard - 5 teaspoons;
salt - ½ teaspoon;
water - 80 ml;
sugar, butter - 1 teaspoon each;
oil - 1 teaspoon.

Cooking

Pour dry powder, sugar, salt into the container and stir.
Water is cooled to 60 degrees.
Pour it into the dry mixture in parts and mix.
Put the container in a warm place for a day.
Then add oil and put in the cold for a week.
After that, homemade mustard powder will be ready.

From the powder, the recipe for which is presented below, has a not too pronounced sharpness, rich taste and aroma. The recipe indicates a large amount of sweetener, which can be put in less, relying on your taste. The manufacture of mustard from powder is described below. No more than half an hour, and the seasoning will be ready.

Ingredients:

mustard powder - 4 tbsp. spoons;
sugar - 2 tbsp. spoons;
oil - 1 tbsp. spoon;
salt - to taste;
flour - 1 tbsp. spoon;
water - 60 ml;
wine white vinegar - 50 ml.

Cooking

Mustard is mixed with flour.
The resulting mixture is poured into water and left for a quarter of an hour.
Vinegar, oil are poured in, loose components are poured and stirred.

You can buy ready-made mustard at any grocery store. But having prepared this product on your own, you can take into account all taste preferences by adding or vice versa removing some components. Now you will learn how to brew mustard from powder. If you don't have lemon juice on hand, you can replace it with vinegar. But the first option is more preferable.

Ingredients:

mustard powder - 1 tbsp. spoon;
boiling water - 2 tbsp. spoons;
sugar and butter - 1 teaspoon each;
salt - ½ teaspoon;
lemon juice - 1 teaspoon.

Cooking

The powder is poured with half boiling water.
Pound, introduce the rest of the boiling water and stir again.
Leave for 10 minutes.
Pour in oil, put sugar and salt.
At the end, lemon juice is added and rubbed.
Place the mustard in a container, close.
You can already use it the next day.

French mustard - powdered recipe

Powdered French mustard, a simple recipe for which is presented here, goes well with any dish. Refined culinary specialists have been using this fragrant seasoning in their dishes for many years. Making mustard from powder with the addition of grains is not a difficult task that everyone can handle. The technology of this process is described in detail below.

Ingredients:

mustard powder - 120 g;
mustard seeds - 100 g;
white wine vinegar - 50 ml;
red onion - half;
oil and dry white wine - 50 ml each;
sugar - 50 g;
salt - 1 teaspoon;
black pepper - a pinch.

Cooking

The powder is sifted through a sieve.
Stirring constantly, pour in hot water until the mass becomes the consistency of sour cream.
Pour in the mustard seeds.
Pour in water so that its level is 2 cm above the prepared mixture.
The container is covered and left for half an hour.
The water is drained, the remaining ingredients are added and knead.
Chopped onions are fried, mashed and added to the bulk.
Stir again, transfer to a container and put in the refrigerator.

Powdered mustard with honey, the recipe for which you will now learn, is an excellent combination of pungency and sweetness. This seasoning will perfectly emphasize the taste of any dish. And if you grease it, then it will turn out not only juicy, but also more ruddy. At the same time, honey mustard is prepared very simply, the main thing is that the products are of high quality.

Ingredients:

mustard powder - 30 g;
honey - 2 teaspoons;
brown sugar -1 tbsp. spoon;
dried ground paprika, salt - 1 teaspoon each;
hot water - 80 ml;
apple cider vinegar - 20 ml.

Cooking

First, all dry ingredients are mixed.
Pour in vinegar, water, put honey and mix.
The product will be ready for use in 2 hours.

Prepares quickly and hassle-free. But here one should take into account the following fact: sugar is sometimes already present in cucumber pickle. In one case it is more, in the other it is less. Therefore, when cooking, granulated sugar can be put to your liking, or you can not use it at all, and the sweetness from the marinade used is quite enough for a pleasant savory taste.

Mustard is a herbaceous plant, from the seeds of which they make a spicy and original seasoning for various dishes. For its preparation, both powder (ground seeds) and whole grains of the mustard plant are used.

In our country, a recipe for making mustard is considered to be a common option for making mustard.

The process of making mustard powder

This product is made from mustard seeds using cold pressing and is natural.

Depending on the plant variety, the seeds are divided into:

Yellow-white. The seeds of this variety are characterized by small size and round shape, they also have a sharp taste and a pungent smell.
Black. This type of seed is dark gray in color. In size, they are several times larger than the yellow-white ones.
Sarepta. They are the most common variety used in cooking. A seasoning made from a powder of this type of grain is called "Russian mustard".

In addition to the original taste, dry mustard powder contains many different useful trace elements that have positive action on the functioning of the nervous and cardiovascular systems.

In addition, this powder contains a huge amount of vitamin A, which helps to rejuvenate the skin and normalize vision.

Thanks to their useful properties, mustard powder is widely used for medicinal purposes. Very often it is used in the form of special baths or mustard plasters for the prevention and treatment of pneumonia, acute respiratory diseases, hypertension, angina, and even insomnia.

More recently, when there were no special detergents, mustard powder was used to wash and disinfect dishes.

Classic cooking method

How to make mustard according to the classic recipe? Before checking the presence of the following ingredients:

3 art. spoons of powder from the seeds of Sarepta mustard;
1 st. a spoonful of sunflower oil;
100 milligrams of boiling water;
2 tbsp. tablespoons of lemon juice or 2 teaspoons of nine percent vinegar;
1 st. l. Sahara;
0.5 st. spoons of salt.

The steaming process is as follows:

Pour boiling water into a glass jar or other closed heat-resistant container, in which it is necessary to dissolve the salt and sugar.
Add mustard and mix well to get a consistency similar to thick sour cream.
Cover the resulting consistency with sunflower oil so that it creates a kind of film.
Cover the container tightly with a lid and put in a warm place for a couple of hours to steam.
After two hours, add lemon juice or vinegar to the seasoning and mix well. After that, the mustard is considered ready for use.

Seasoning on cucumber brine

Currently, on the shelves of grocery stores you can find mustard with various flavors. However, it should be borne in mind that such excipients are not natural. Therefore, many housewives prepare this product on their own, at home.

And in order to diversify the taste of mustard, various natural ingredients are added to it, for example, cucumber pickle.

Ingredients needed to make homemade mustard powder:

200 milligrams of cucumber pickle;
1 cup mustard powder;
1 st. a spoonful of sunflower or olive oil;
sugar and vinegar to taste.

To prepare seasoning, you need:

In a special container, pour the mustard seeds crushed into powder, pour them with cold brine and mix.
Add vinegar, sugar, vegetable oil to the resulting consistency and mix everything well.
Place the mixed mustard in a warm time for ten to twelve hours.

Dried spices (cloves, cinnamon, ginger) can be added to such a seasoning.

Brewing on cabbage brine

This method is not only tasty, but also more useful. Since the cabbage brine contains a very large amount of trace elements useful for the human body.

To prepare such a mustard, you need to take care of the presence of the following components:

180 milligrams of cabbage pickle;
2 tbsp. spoons of mustard powder;
1 s. a spoonful of any vegetable oil;
1 teaspoon apple cider vinegar

When all the ingredients are prepared, you can proceed directly to the process of brewing the seasoning itself:

Pour the brine into a clean, tightly closed container. In this case, in order for the spice to turn out to be sharper and more fragrant, the brine should be slightly warmed up.
Pour mustard powder into it.
Mix everything thoroughly, cover tightly with a lid and put in a warm place for three to four hours.
After the allotted time, add oil and vinegar to the mustard consistency.
Mix again and you are ready to eat.

This recipe can be prepared without vinegar, but then the seasoning will have a shorter shelf life.

spicy mustard

This recipe includes the following products:

six teaspoons of mustard powder (with a slide);
one teaspoon of granulated sugar;
one st. a spoonful of sunflower oil (it is best to take homemade, with a smell);
hot water (boiling water);
salt to taste.

Steaming spicy mustard is done as follows:

Pour Sarep powder into a dry two-hundred-gram jar.
Then sugar, salt are added, and everything is mixed.
Slowly add boiling water to the resulting mixture, and mix at the same time.
Water should be added until the consistency of the seasoning becomes like thick sour cream.
Cover the resulting suspension with a lid and leave for two to three hours to ferment in a warm place. At the same time, plus sixty degrees Celsius is considered the optimal temperature for fermentation.
Next, you need to add oil and mix the mustard consistency well.
When the seasoning has cooled, it can be eaten.

Seasoning with honey

This recipe allows you to prepare an original seasoning that will be sharp, spicy, sour and sweet at the same time. In addition, it will have a characteristic honey flavor.

The secret of such mustard lies in the fact that it must be prepared from seeds, which, before steaming, must first be ground in a coffee grinder and sifted from debris.

This cooking method includes the following products:

70 g mustard seeds;
50 ml of water;
1 st. a spoonful of lemon juice;
5 ml of natural bee honey;
20 ml of refined oil;
salt.

The process of preparing mustard-honey seasoning is as follows:

First of all, you need to grind the seeds into powder and sift. The result should be at least 50 ml of high-quality mustard powder.
Add salt to the powder and mix.
Add boiling water to the resulting dry mixture and mix thoroughly. When getting a very thick consistency, it is recommended to add a little more water.
Longer you need to put honey, oil and lemon juice and also grind everything well.
Cover the resulting slurry with a tight lid and put it in the refrigerator to ripen for five days.

Ready-made seasoning goes well with both meat and fish dishes.

Benefit and harm

Mustard seeds contain quite a lot of various useful trace elements that have the following positive effects on the body:

stimulate appetite;
improve digestive functions;
strengthen immunity;
neutralize toxins;
contribute to the rapid breakdown of fatty foods;
normalize high blood pressure;
improve the functioning of the cardiovascular and nervous systems.

Concerning side effects, then they can be formed with excessive and uncontrolled use of this product, which are often expressed in internal or external burns.

Conclusion

Cooked mustard at home will be much more aromatic and tastier than purchased in a store. Moreover, you can cook it at home, according to your preferences.