How to prepare mustard at home. Delicious homemade mustard. Unusual recipe for homemade mustard powder

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 assortment. But homemade mustard is a unique creation that you can always add your own twist to. And this seasoning is quite simple to make.

In fact, there are a huge number of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very easy to prepare, should be known to every housewife. Such mustard may turn out even cheaper than store-bought (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.

Step-by-step video recipe

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 brew well and reach the desired maturity.

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

Take these ingredients:

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

Mustard powder must 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 be.

Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until smooth. Do not try to specifically inhale the aroma at this time: mustard releases caustic essential oils.
Add 1 more spoon of boiling water to the mashed pulp, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
After this, the product must 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. In this recipe, you can replace vinegar with lemon juice, and sugar with honey.

You may have noticed that this recipe is for a small amount of product. The fact is that homemade fresh mustard does not last long. It should be placed in 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 rich 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 and unusual. One of these recipes will surely become the highlight and secret of your kitchen.

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;
to make the mustard taste spicy, you can add just a little dry wine, grated cloves and cinnamon;
if you want to preserve the mustard longer and prevent it from drying out, dilute it with a small amount of milk;
A small amount of ginger or nutmeg will help diversify the taste of the usual classic mustard.

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

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

Table mustard

To prepare you will need:

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

Mix all ingredients thoroughly and dilute in wine vinegar, gradually adding it to the desired consistency. The amount of ingredients in the recipe can be changed in the established ratio, depending on the desired amount of finished mustard. You can even change the proportions of the products used to suit your taste, and ultimately choose what you like.

Classic table mustard

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

Pour mustard powder into 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, seal tightly in a jar and leave for 2-3 hours until ready.

Sourness in mustard – that’s our way!

Making original mustard that will become a real highlight of your kitchen is easy! It is enough to add an unusual sourness to the taste of the seasoning, 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 much as needed;
1 tablespoon sugar;
1 teaspoon salt;
½ teaspoon vinegar;
1 tablespoon vegetable oil;
spices - to taste.

Add mustard powder to an earthenware vessel of suitable depth. Pour in the brine in small portions, stirring constantly to avoid the appearance of lumps. Bring the mixture to the consistency of thick sour cream. Add vinegar, sugar, vegetable oil, mix again. Place the mustard in a jar with a tight lid and let it sit in a warm place overnight. Seasonings such as ginger, cloves, cinnamon and nutmeg will add a pleasant flavor.

Use different seasonings to give mustard an original, unusual taste.

An old recipe for sour mustard

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

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

Mustard on applesauce

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, and puree. 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 with meat, fish, and as a dressing for many salads.

Old Russian or overseas mustard?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for primacy 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 style

mustard powder – 3 tbsp;
crushed cloves – 6 g;
sugar – 3 tbsp;
vinegar.

Place mustard, sugar and cloves in the prepared bowl. Pour vinegar until a liquid mass forms. Pour the mixture into jars and cover with tight lids. First, place the jars in a cool oven for about 40 minutes, then keep them at room temperature. This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An old French mustard recipe

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

Mix all the ingredients, and first chop the herring, capers and olives. 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.

Industrially produced mustard tastes significantly inferior to homemade mustard. If you prepare it according to the classic recipe, it will turn out spicy, and for those who like sweet or sour, there are sauce options containing sugar, honey or fruit puree. In addition, mustard prepared from powder at home is absolutely natural and healthy. Even an inexperienced cook will quickly cope with the task.

Making your own mustard at home is very easy. But before moving directly to the cooking process itself, you should familiarize yourself with the rules that allow you to get a tasty and healthy product:

Mustard powder must be mixed with water whose temperature does not exceed 60 degrees, otherwise the finished product will lose its “vigorous” flavor and become bland. The richness of the taste depends on the temperature of the water. The colder the liquid used for dilution, the spicier the homemade seasoning turns out.
The liquid should be added to the powder gradually, in small portions. In this case, the mixture must be constantly stirred to avoid the appearance of lumps.
In order for the mustard consistency to be homogeneous, the powder base must first be sifted.
Don't despair if the product turns out to be too liquid. You can correct the situation and give the seasoning sufficient thickness by simply placing it in the refrigerator for a while.
To protect the mixture from drying out, you can add a small amount of full-fat pasteurized milk while mixing the ingredients. A slice of lemon placed on top will help maintain freshness.

In addition, it should be borne in mind that the taste of the seasoning can be varied:

Hot sauce goes well with various spices and herbs, such as cinnamon, ground coriander or grated cloves, and the taste of the finished product can also be enriched with pieces of fruit, herbs and even buckwheat honey.
In Asian countries, the spicy aroma of mustard is diluted with notes of nutmeg, ginger and Japanese wasabi. This gives the product a specific taste.
Delicate French mustard contains not only powder, but also whole grains, so it should be seasoned with dry white wine or grape vinegar.
Drinking water in the recipe can be replaced with brine from sauerkraut, pickled tomatoes or cucumbers, as well as liquid applesauce.

The finished product should be placed in a tightly closed sterilized container so that it does not dry out and lose its sharpness, and also acquires the desired consistency. The shelf life of homemade mustard in the refrigerator is no more than 10 days.

Traditional homemade mustard

The classic recipe for making mustard at home involves using ready-made powder as a base for seasoning. However, in order for the resulting product to have a richer and brighter taste, and also to acquire a specific pungent aftertaste, it is advisable to grind the mustard powder from the grains yourself.

In total, there are three types of grains: black, white and Sarepta. The taste, aroma and consistency of the finished product depend on their variety. The latter are very popular in Russia. They are the main component used in the manufacture of store-bought mustard or mustard powder. The traditional homemade seasoning recipe is based on powder from Sarepta grains.

Ingredients:

mustard powder - 3 tbsp. l. with a slide;
hot water - 100 ml;
granulated sugar - 1/2 tbsp. l.;
vegetable oil - 1/2 tbsp. l.;
salt - 1/4 tbsp. l.

Cooking technology step by step:

5. If the consistency of the mustard turns out to be too thin, then the mixture must be kept in the refrigerator for another day. This will help the product become thicker and denser, and also brew better.

Mustard in brine

Mustard recipes with the addition of marinade are very popular in the winter season. A kind of vegetable juice already contains a sufficient amount of salt and spices.

The piquant taste of homemade mustard in brine will delight true lovers of fiery spices. Experienced chefs recommend preparing the seasoning exclusively with ice brine, this gives the product additional spiciness.

With cucumber brine

This recipe uses brine from pickled cucumbers, not pickled cucumbers. It goes well with mustard powder, and the spices and garlic it contains significantly improve the taste of homemade seasoning.

Ingredients:

liquid from pickled cucumbers - 220 ml;
mustard seed powder - 3 tbsp. l.;
sunflower oil - 1–2 tbsp. l.

Cooking algorithm:

1. Pour the cooled cucumber brine into a deep, clean container.
2. Add mustard powder there.
3. Wait until it gets wet.
4. Mix the mixture thoroughly with a wooden spatula until the consistency is homogeneous.
5. Let the finished product stand for a while.
6. Pour in the oil and stir again.

The resulting seasoning should be infused in the refrigerator in a tightly closed glass jar for 24–72 hours. The vegetable oil in this recipe can be replaced with olive, flaxseed or any other. This will not only make the product more tender, but will also be the highlight of the recipe.

In tomato brine

This recipe is intended exclusively for spicy lovers. For preparation, you must use yellow mustard powder.

Ingredients:

mustard powder - 2/3 cup;
vinegar-based tomato brine - 330 ml;
sunflower oil - 2 tbsp. l.;
sugar - 1/4 tsp;
salt - to taste.

Preparation:

1. Pour most of the strained brine into a previously prepared half-liter glass container.
2. Add mustard powder to it.
3. Let it get completely wet.
4. Stir the mixture until smooth, gradually adding the remaining brine. If the mustard is too thick, you can add more brine, and if it is liquid, a little powder.
5. Add sugar and salt.
6. Stir the mass thoroughly again.
7. Pour in sunflower oil to slightly soften the resulting seasoning and mix again. To obtain a more delicate taste, the indicated amount of oil can be increased.

Mustard should be infused in a dark place for 24 hours.

With added cabbage marinade

Mustard in cabbage brine has a spicy taste. And the preparation technology is slightly different from previous methods: in this recipe, the liquid must be gradually poured into the powder.

Ingredients:

mustard powder - 50 g;
cabbage brine mixed with 1/2 tsp. table vinegar (9%) - 1 glass;
sugar - 1 tbsp. l.;
salt - to taste;
refined oil - 1–2 tbsp. l.

Preparation:

You can omit the vinegar in this recipe or replace it with a small amount of freshly squeezed lemon juice.

Sweet mustard recipes

Mustard sauce doesn't always have to be too spicy or salty. The powder also goes well with sweet ingredients, such as fruits or berries.

In Russia, they prefer to prepare tasty and healthy mustard using apple or pear puree. Honey seasoning has special healing properties. It can be taken in small portions for colds or used for food.

With honey

Delicate and aromatic honey mustard leaves a pleasant aftertaste and goes perfectly with meat and fish. Chefs all over the world prefer to use this seasoning for dishes containing eggs.

Ingredients:

water - 50 ml;
fine table salt - 10 g;
mustard seed powder - 50 g;
honey (preferably buckwheat) - 50 g;
lemon juice - 1 tbsp. l.;
sunflower oil - 1 tbsp. l.

Preparation:

1. Mix mustard powder passed through a sieve with salt.
2. Pour water into the composition.
3. Stir thoroughly to a paste-like consistency.
4. Melt the honey in a microwave oven or in a water bath until it becomes as liquid and transparent as possible.
5. Pour it into the mustard mixture, add lemon juice and vegetable oil.
6. Stir the seasoning again.
7. Pour the mustard into a clean glass container and close the lid tightly. Leave to infuse for 4 days.

The finished product should be infused at a temperature of 20 to 22 degrees Celsius. Afterwards, the jar should be uncorked, stirred, drained of excess liquid (if any comes out) and stored in the refrigerator. If you want to diversify the taste of the seasoning, you can use ground paprika or ginger. This will help add spice to any dish, and also give the sauce medicinal properties.

Fruity on applesauce

Apple mustard has a subtle aroma of ripe apple and goes well with cheese or lamb dishes. If desired, this fruit can be replaced with a ripe pear. Pear mustard is in no way inferior in taste to apple mustard and goes well with baked chicken or turkey.

Ingredients:

large sweet apple - 1 pc.;
mustard powder - 1 tbsp. l.;
sunflower oil - 1 tbsp. l.;
apple cider vinegar - 2 tbsp. l.;
brown sugar - 1 tsp;
lemon juice - 1 tsp;
cinnamon - half a teaspoon;
cloves - 3 pcs.;
salt - to taste.

Cooking technology:

1. Remove the apple core, wrap the fruit in foil and place in the oven. Cook at a temperature of 170–180 degrees for a quarter of an hour.
2. Peel the cooked apple, cut into small pieces and pass through a sieve to obtain a puree-like mass.
3. Add mustard powder, sugar and salt crushed in a mortar, sunflower oil and lemon juice to the resulting puree.
4. Mix the composition thoroughly using a blender.
5. Pour the vinegar into an enamel pan.
6. Add cinnamon and cloves.
7. Bring the mixture to a boil and remove from heat.
8. Pour vinegar with spices into the mustard mixture.
9. Stir again until smooth.
10. Transfer to a clean glass jar and leave for 2 days, stirring daily.

If you want to diversify the taste of apple mustard, you can add pieces of grapes. Ground walnut kernels are also suitable as an addition to this sauce.

With added fruit (Italian mostarda)

This condiment is more like fruit drenched in mustard syrup than traditional paste-like mustard. But in terms of taste, this sweet dish with bitterness is in no way inferior to other mustard sauce options.

Ingredients:

any fruit (mix) - 1 kg;
sugar - 1/2 kg;
orange juice - 0.7 l;
mustard powder - 50 g;
white wine - 1 glass.

Preparation:

1. Cut the fruit into large pieces. If you remove the skins, the syrup will be lighter.
2. Cover them with sugar.
3. Pour in orange juice.
4. Leave in an open container for a day until the sand is completely dissolved. Within 24 hours, you need to stir the mixture a couple of times.
5. Place a colander in the pan.
6. Transfer the fruit mixture into it.
7. Allow the fruit juice to drain completely.
8. Place it over medium heat, bring to a boil and simmer until the quantity is reduced by exactly half. Remove the foam periodically with a slotted spoon.
9. Pour the finished syrup over the squeezed fruit again.
10. Leave the preparation for another day for the composition to infuse.
11. Dissolve mustard powder in a glass of white wine in an enamel bowl and carefully heat the mixture over low heat.
12. Stirring constantly, bring the mustard mixture to 100 degrees and boil for another two minutes.
13. Separate the fruit from the syrup again and strain the latter through a sieve or cheesecloth.
14. Place the fruit in sterilized jars.
15. Combine mustard and fruit syrup.
16. Pour this mixture over the fruits, covering them completely.
17. Gently squeeze out excess air by pressing on the fruit with a spoon.

Jars of mostarda should be stored in a cool, dark place with the lids tightly closed. Before serving, you can add sesame seeds or diversify the taste with a light note of ground paprika.

Sweet seasoning

Powdered mustard has a distinct sweet flavor without being too spicy. If desired, the amount of sugar can be reduced.

Ingredients:

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

Preparation:

1. Mix mustard powder with flour.
2. Pour water brought to 60 degrees into a deep bowl.
3. Add a mixture of powdered component and flour to it.
4. Let the mixture sit for 15–20 minutes.
5. Add sugar and salt.
6. Stir and leave for a few more minutes.
7. Pour in oil and vinegar. Stir and leave for 40–60 minutes.

Sweet mustard does not need to be infused for several days. It is ready to eat literally an hour after preparation.

Mustard - Russian or overseas?

Mustard sauce is loved to be eaten not only in Russia, but also in many European countries. The most famous foreign seasonings among chefs around the world today are:

Dijon mustard;
Mediterranean;
Danish.

Russian

Vigorous Russian mustard is perfect for hot first courses and meat. It is supposed to be spread on bread, and also placed on top of pieces of jellied meat.

Ingredients:

mustard powder - 100 grams;
warm water - 1/2 cup;
vinegar solution (3%) - 1/2 cup;
sunflower oil - 2 tbsp. l.;
granulated sugar - 1 tbsp. l.;
salt - 1/2 tsp;
bay leaf - 2 pcs.;
cinnamon - on the tip of a knife;
cloves - a pair of dried buds.

Preparation:

1. Heat water in a bowl.
2. Pour cinnamon and cloves into it, add bay leaves, salt and sugar.
3. Bring to a boil and simmer for a few more minutes.
4. Cool the broth and strain.
5. Pour the aromatic liquid in small portions into the mustard powder.
6. Stir until smooth.
7. Add oil and vinegar gradually.

The product is almost ready. Now you need to put it in jars, close them tightly and put them in the refrigerator for 24 hours to infuse.

Old Russian recipe

Ingredients:

mustard powder - 3 tbsp. l.;
crushed cloves - 6 g;
sugar - 3 tbsp. l.;
vinegar - to taste.

Preparation:

1. Place powder, sugar and cloves in a bowl.
2. Pour in vinegar and stir until liquid consistency.
3. Pour the mixture into jars and cover them with lids.
4. Place the jars in the switched off oven, preheated to minimum temperature, for about 40 minutes.
5. Remove and keep at room temperature.

The shelf life of such a simple seasoning is about a year. If the mustard becomes too thick, you can re-thin it with vinegar. Ordinary vegetable oil will help make the overly pungent taste more delicate.

In the USSR, there was a special GOST, according to which tasty, spicy and very hot table mustard was made.

Ingredients:

mustard powder - 1 cup;
water - 2 glasses;
sunflower oil - 3 tbsp. l.;
sugar - 3 tbsp. l.;
acetic acid - 1.5 tbsp. l.;
salt - 1/2 tsp;
bay leaf - 2 pcs.;
ground black pepper - to taste;
cinnamon - a small pinch;
cloves - three dry buds.

Cooking algorithm:

1. Pour water into a saucepan.
2. Add sugar, salt, pepper, bay leaf, cinnamon, cloves.
3. Bring the liquid to a boil.
4. Place it in a warm place to infuse for 24 hours.
5. The next day, boil the broth again and pour acetic acid into it.
6. Pour mustard powder into a deep bowl.
7. Add the strained infusion with spices there.
8. Mix the mixture thoroughly and put it in a warm place for 3-4 hours.
9. Add oil.
10. Stir again.

Soviet mustard is ready for use almost immediately. But it is better to let it ripen for another 24 hours in a cool place. It is recommended to serve this sauce along with jellied meat, lard, and fatty soup.

Dijon seasoning from France

Many centuries ago, French monks were so captivated by the taste of the unusual hot seasoning that they stole the cooking technology from the Romans and started producing Dijon mustard. This sauce has gained popularity in most European countries. For many centuries, Dijon was rightfully considered the mustard capital of the world and has not lost this status to this day.

Ingredients:

dry white wine - 2 glasses;
mustard powder (from white mustard) - 60 g;
black mustard seeds - 80 g;
large onions - 2 pcs.;
garlic cloves - 2 pcs.;
flower honey - 2 tbsp. l.;
olive oil - 1 tbsp. l.;
salt - to taste.

Cooking algorithm:

1. Finely chop the onion.
2. Squeeze the garlic through a press.
3. Place vegetables in an enamel pan.
4. Pour in wine.
5. Bring the mixture to a boil.
6. Reduce temperature and simmer for another 5 minutes over low heat.
7. Drain the resulting wine broth, strain it and cool slightly.
8. Add melted honey to the solution.
9. Pour salt there and stir.
10. Pour dry mustard powder into a saucepan with wine.
11. Grind it evenly so that the mass is homogeneous, without lumps.
9. Add oil.
13. Pour grains into the wine-mustard mixture.
14. Simmer over low heat, stirring regularly until the liquid reaches the desired thickness.

As soon as the resulting composition has cooled, it should be poured into jars and closed tightly with lids. Dijon sauce must be stored in the refrigerator. The maximum shelf life is 3 months.

Mediterranean with bay leaf

This sauce goes well with fish and vegetables. The spicy seasoning is also good as a dressing for salads with olives and black olives.

Ingredients:

mustard powder - 100 g;
water - 3/4 cup;
sugar - 1 tbsp. l.;
salt - 1 tsp;
9% apple cider vinegar - 100 ml;
vegetable oil - 1 tbsp. l.;
bay leaf - 1 pc.;
cinnamon - to taste.

Preparation:

1. Put water on low heat.
2. Add salt, sugar, bay leaf and cinnamon.
3. Keep the mixture on fire until the grains are completely dissolved.
4. Cool.
5. Pour in vinegar.
6. Brew mustard powder with half of the resulting broth (pour in gradually).
7. Stir thoroughly.
8. Place in a warm place for a day.
9. Pour in the remaining broth.
10. Stir.

Leave the resulting composition to ripen at room temperature for another 24 hours. Then mix the mustard seasoning again and put it in the refrigerator.

Danish mustard dressing

This recipe is very simple, and the taste of the seasoning is soft and refined in a European way. This sauce can be used as a pleasant addition to spicy sausages or milk sausages, as well as stewed vegetables with mushrooms.

In Denmark, herring is marinated in this mustard in a special way.

Ingredients:

mustard powder - 2 tbsp. l.;
granulated sugar - 1/2 tbsp. l.;
apple cider vinegar or white wine vinegar - 100 ml;
whipped cream or heavy sour cream - 2 tbsp. l.

Cooking algorithm:

1. Mix dry ingredients.
2. Gradually add vinegar to obtain the consistency of thick sour cream.
3. Thoroughly grind the mixture until smooth.
4. Leave for 6 minutes.
5. Add cream and mix again.

How to properly prepare mustard with grains?

Homemade grain mustard not only has a pleasant taste, but also looks very appetizing. You can use one type of grain, however, the dish will look more aesthetically pleasing if you add multi-colored grains.

Ingredients:

white mustard seeds - a third of a glass;
black and Sarepta mustard grains - 1 tbsp. l.;
mustard powder - 2 tbsp. l.;
water - half a glass;
apple cider vinegar, orange juice and honey - a quarter cup each;
grated lemon zest (you can use frozen) - to taste;
salt - a small pinch;
dried dill - on the tip of a knife.

Cooking technology:

1. Mix the grains and crush them a little in a mortar.
2. Add dry powder there.
3. Add fruit juice, vinegar and warm water to the dry mixture in small portions.
4. Stir until smooth.
5. Add salt, dill, zest and honey.
6. Lightly stir with a blender until it becomes a thick cream, but keeping the grains intact.

You can store this sauce in the refrigerator. It is used as a salad dressing, and also as a marinade for any type of meat.

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

How to prepare mustard with cucumber brine:

Ingredients:

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

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

Preparation:

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

2. Before cooking, sift the mustard powder, and then add cooled cucumber brine to it in small portions while stirring. You should get a mass of medium thickness. The consistency of the mustard can be adjusted by increasing or decreasing the amount of brine. To achieve the desired taste, you can add sugar, butter and lemon juice at your discretion.

3. Place the prepared mustard mass in a small jar, close it with a lid and leave to ripen for at least 3-4 hours, or preferably overnight.

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

How to prepare mustard from powder in water:

Why make mustard at home if the store shelves are already full of the finished product? The answer is simple - store-bought sauce almost always contains preservatives, which most modern people would like to avoid using. And in homemade mustard - “everything is your own”, everything is familiar, plus the recipe can be changed to suit your own taste... And this is a simple matter - it only takes about 15 minutes (of which you will work for about three minutes).

Ingredients:

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

Preparation:

1. Check what powder you got. If it is heterogeneous, with pieces of husk, it will need to be sifted through a small strainer. If the powder is homogeneous and fine, you can work with it without sifting.

2. Measure out a spoonful of powder.

3. Pour one spoonful of boiling water over the mustard and mash it well.

4. Now add another spoon of hot water. This two-stage stirring will help you prepare table mustard without lumps and with an ideal consistency. Set the bowl of future mustard aside for 10 minutes so that excess bitter essential oils evaporate.

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

6. Now all that remains is to pour in vinegar or freshly squeezed lemon juice. Homemade mustard may seem a little runny... Don't worry. Cover the bowl with cling film, place it in the refrigerator for a day, and it will thicken significantly.

The finished product will taste quite delicate, but with a spicy aftertaste. If you feel like the finished mustard is missing something, you can adjust this basic mustard powder recipe to suit your needs. For example, add more granulated sugar, salt, lemon juice to the sauce, or add liquid honey, a spoonful of beer or any spices to the ingredients. Some even add vodka.

And lastly, since there are no preservatives in homemade mustard, it should not be stored for longer than 5 days. However, you won’t get much of it, so brush it on a few steaks, pieces of baked goods, homemade hot dogs, and it’s time to prepare a new portion of the “hot” again.

Bon appetit!!!

Classic mustard powder

In fact, there are a huge variety of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very easy to prepare, should be known to every housewife. Such mustard may turn out even cheaper than store-bought (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 brew well and reach the desired maturity.

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

Take these ingredients:

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

Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until smooth. Do not try to specifically inhale the aroma at this time: mustard releases caustic essential oils.
Add 1 more spoon of boiling water to the mashed pulp, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
After this, the product must 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. In this recipe, you can replace vinegar with lemon juice, and sugar with honey.

Unusual Recipes: Don't Be Afraid to Experiment

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;
to make the mustard taste spicy, you can add just a little dry wine, grated cloves and cinnamon;
if you want to preserve the mustard longer and prevent it from drying out, dilute it with a small amount of milk;
A small amount of ginger or nutmeg will help diversify the taste of the usual classic mustard.

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

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

Table mustard

To prepare you will need:

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

Classic table mustard

You will need:

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

Pour mustard powder into 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, seal tightly in a jar and leave for 2-3 hours until ready.

Sourness in mustard - that's our way!

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 much as needed;
1 tablespoon sugar;
1 teaspoon salt;
½ teaspoon vinegar;
1 tablespoon vegetable oil;
spices - to taste.

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

Seasonings such as ginger, cloves, cinnamon and nutmeg will give mustard a pleasant taste.

Use different seasonings to give mustard an original, unusual taste.

An old recipe for sour mustard

You will need:

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

Mix mustard and grated sorrel, dilute the mixture with strong tarragon vinegar. Stir thoroughly until thick, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will remain for 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, and puree.
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 with meat, fish, and as a dressing for many salads.

Old Russian or overseas mustard?

Mustard in Old Russian style

Products:

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

Place mustard, sugar and cloves in the prepared bowl.
Pour vinegar until a liquid mass forms.
Pour the mixture into jars and cover with tight lids.
First, place the jars in a cool oven for about 40 minutes, then keep them 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 yellow or gray mustard;
200 g sugar;
4 tbsp. crushed rye crackers;
1 tsp salt;
½ tsp. ground pepper;
small jar of olives;
small jar of capers;
2 medium-sized herrings;
4 tbsp. herring brine;
250 ml vinegar.

Mix all the ingredients, and first chop the herring, capers and olives.
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.

Homemade mustard made from powder is one of the popular condiments. Mustard gained its fame a long time ago. It is widely used in America, Russia and other countries. This seasoning is added to various snacks, salads, and meats.

Due to its unique properties, it is used both in medicine and in cooking. You can buy the seasoning at any supermarket or prepare it yourself. In this article, you will learn how to make mustard at home so that it tastes better than store bought mustard.

Unique properties of mustard

The seeds of the plant contain various vitamins, microelements, and essential oils. Frequent consumption of mustard increases appetite, increases saliva production, and also normalizes the body's digestive processes. The grains of the plant are a good laxative and have anti-inflammatory properties.

According to scientific research, the product has been proven to help absorb fats and improve digestion. It is recommended for use by older people to improve metabolism. Also, a small amount of it helps cope with diseases of the cardiovascular system.

Plant grains are rich in:

potassium;
calcium;
zinc;
iron;
vitamin A;
other microelements.

Mustard is a unique spice that can be consumed even by pregnant women. It is prohibited only if it causes an allergic reaction.

Recipes for making mustard from powder

The seasoning that is sold in the store contains many preservatives, flavor enhancers and dangerous additives. To make your own natural mustard, you only need a few ingredients. If everything is done correctly, the seasoning will be hot, aromatic and healthy.

There are many recipes for making mustard from powder. They all differ in taste and set of ingredients. You can use different types of grains for cooking. It can be either yellow, black or white. The taste, aroma and consistency of the finished product depend on their type.

Warm or hot water makes the seasoning milder and less spicy.

Classic mustard made from powder at home is one of the popular recipes.

What makes the sauce unique is that it does not contain spices or vinegar. This mustard will be aromatic and very thick.

Ingredients for cooking:

white sugar – 2 teaspoon;
mustard powder – 6 teaspoon;
sunflower oil – 2 teaspoon;
hot water - half a glass;
crushed salt - 1 teaspoon.

Since the ingredients will need to be thoroughly mixed, it is better to use a deep bowl. Place mustard powder in a vessel and add liquid. It is recommended to mix with a fork until you get a homogeneous mass without lumps.

Cover the container with the mixture with cling film or foil. Make small holes on top using a toothpick. Place the vessel in a warm place for 12 hours.

When the time is up, open the bowl. Carefully drain any liquid that has collected on the surface into the sink. If this is not done, the seasoning will acquire the wrong consistency.

Then add sugar, salt and butter to the swollen powder. Mix the mixture well. After that, move it into a jar, put a slice of lemon on top and close the lid. Store in the refrigerator.

To make mustard from powder at home “vigorous”, you will need to add a little ground ginger to the composition.

The seasoning has a short shelf life. To prevent the mixture from drying out and always remain aromatic, during the cooking process you need to add a little pasteurized milk with a high percentage of fat content. The seasoning works well for meat or lard. It can also improve the taste of aspic.

Unusual recipe for homemade mustard powder

There are several ways to change the taste of the finished product. In order not to spoil the seasoning, you should follow the recommendations during the preparation process. Before you make mustard from mustard powder, you should know some secrets.

A small amount of dry wine will give the seasoning a spicy taste.

Mustard with honey is considered the most fragrant and tender. It gives richness to the product and a pleasant aftertaste. This sauce goes well with fish and meat. World chefs use it in salads and egg dishes.

To prepare mustard with honey from powder at home you need:

50 ml water;
10 gr. fine salt;
50 gr. mustard seed powder;
50 gr. honey (buckwheat);
a tablespoon of lemon juice;
a tablespoon of sunflower oil.

The first thing to do is pass the powder through a sieve. Thus, it will fluff well and give a uniform consistency to the product.

Add salt and water to the mustard. Stir the mixture until smooth. If necessary, you can add a little water. The correct mixture is the one that has acquired a paste-like form.

Melt honey in the microwave or in a water bath. It should become liquid and transparent.

Pour honey into the mustard mixture, add oil and lemon juice. Mix everything well.

Pour the resulting mixture into a jar and close the lid. Leave it like this for 4 days. The optimal temperature is 20 0 C -22 0 C. Then uncork, mix thoroughly and put in the refrigerator.

In order for prepared mustard powder to be stored at home for a long time, you need to put a slice of lemon on top.

Homemade fruit mustard

For preparation, you can use either ready-made powder from the store or make it yourself. To do this, the grains are ground in a coffee grinder and sifted through a sieve. A fruit recipe for homemade mustard powder is presented below.

A seasoning based on apple puree goes well with baked lamb and cheese. Some people use grapes and pears in cooking.

Ingredients for fruit recipe:

one sweet apple;
mustard powder - one tablespoon;
sunflower oil - one tablespoon;
apple cider vinegar - two tablespoons;
brown sugar - one teaspoon;
lemon juice - one teaspoon;
cinnamon;
salt.

To make mustard from mustard powder, you must first bake the apple. Remove the core from the fruit, wrap it in foil and place in the oven. Cook at a temperature of 170 0 for 15 minutes.

Peel the cooked apple. The baked fruit becomes tender and soft, so you can use a regular spoon for cleaning. Grind the pulp through a sieve. Add the remaining ingredients to the mixture, except vinegar. Grind sugar and salt in a mortar. Mix the mass thoroughly.

Pour vinegar into the pores in a small stream. If desired, you can add a little sugar. Mix everything well and put into jars. Keep the seasoning in a cool place for two days, stirring every day.

Properly prepared fruit mustard will have a sweetish taste. Compared to the classic recipe, this one will be less spicy. You can even treat your children to this culinary miracle.

Mustard prepared at home from powder will be appropriate on any table. Properly made seasoning will not leave a single person indifferent. Therefore, in order for everything to work out at the highest level, you should adhere to the above recommendations and tips.

How to prepare mustard at home. Delicious homemade mustard. Unusual recipe for homemade mustard powder

Unusual Recipes: Don't Be Afraid to Experiment

Table mustard

Classic table mustard

Sourness in mustard – that’s our way!

Mustard in brine

An old recipe for sour mustard

Mustard on applesauce

Old Russian or overseas mustard?

Mustard in Old Russian style

An old French mustard recipe

Traditional homemade mustard

Mustard in brine

With cucumber brine

In tomato brine

With added cabbage marinade

Sweet mustard recipes

With honey

Fruity on applesauce

With added fruit (Italian mostarda)

Sweet seasoning

Mustard - Russian or overseas?

Russian

Old Russian recipe

Dijon seasoning from France

Mediterranean with bay leaf

Danish mustard dressing

How to properly prepare mustard with grains?

How to prepare mustard with cucumber brine:

Ingredients:

Preparation:

How to prepare mustard from powder in water:

Ingredients:

Preparation:

Classic mustard powder

Unusual Recipes: Don't Be Afraid to Experiment

Table mustard

Classic table mustard

Sourness in mustard - that's our way!

Mustard in brine

An old recipe for sour mustard

Mustard on applesauce

Old Russian or overseas mustard?

Mustard in Old Russian style

An old French mustard recipe

Unique properties of mustard

Recipes for making mustard from powder

Classic mustard made from powder at home is one of the popular recipes.

Unusual recipe for homemade mustard powder

Homemade fruit mustard

Video recipe for making hot mustard from powder