Prepare mustard from powder. How to make homemade mustard: top secrets and best recipes

How to make the most delicious mustard

First, check out how to make mustard from dry powder. Under the cut - recipes for mustard from other products.

The question of how to prepare mustard from dry powder comes to me so often that I decided to write about this recipe separately. Of course, now there is a large selection of ready-made mustard in stores, but mustard home cooking from dry powder can be made taking into account any preferences and tastes, include any additives (nuts, chestnuts, spices).

In fact, it seemed to me that on any bag of dry mustard there is an instruction for its preparation. However, in practice it turned out not quite so. Well, let's fill this gap.

I will only warn you that it is better to prepare mustard from dry powder on the eve of the intended use.

Take dry mustard powder. It should be fine, without impurities and particles of husk. Just in case, you can sift it through a small strainer. For home use it is better to cook a little mustard; freshly brewed, it is more pungent and fragrant. Over time, all these qualities will disappear. Take about a tablespoon of powder (25-30 g).

Pour it in 1 tablespoon of boiling water. Mix well until a thick "dough" is formed, and add another tablespoon of boiling water. We use a two-stage introduction of liquid so that not a single lump remains. Boiling water will eliminate the excessive bitterness of dry mustard (due to the release of essential oils). Leave for 10 - 15 minutes so that the essential oils stand out from the mustard in sufficient quantities.

Now you can add a teaspoon of sugar and vegetable oil to the mustard, salt (half a teaspoon).

In conclusion, we introduce 9% vinegar or you can replace it with lemon juice. Acid is needed to stop the release of essential oils. We also take 1 teaspoon of vinegar.

Once again, rub everything well.

The indicated proportions of the ingredients are approximate, you can change them to your liking, for example, take more lemon juice or sugar or salt. You can also add honey, spices, even beer to mustard.

Now the mustard must be transferred to a glass container and tightly closed.

If it seems to you that the mustard turned out to be too liquid, do not worry, it will thicken and the next day it will be just right, it can be served at the table

How to cook the most delicious mustard? Recipes We all know such a product as mustard, which is so common among the inhabitants. Seeds are the only spice. They are ground into powder, and other spices are added during cooking to enhance the aroma and enrich table mustard.

Two types of mustard are cultivated in our country - Sarepta, or Russian mustard, white, or English mustard. Sarepta mustard is used to prepare ordinary table mustard, mustard powder. From it you can cook several options for table mustard. Do you want to try to cook the most delicious mustard, which can surprise everyone exclusively. Several interesting recipes presented in this article.

spicy mustard

Mustard powder - 100 g, powdered sugar - 2 tablespoons, vinegar - 4 tablespoons, cinnamon - 1/2 teaspoon, cloves 1 - teaspoon, nutmeg - 1/4 teaspoon, salt - 1/2 teaspoon.
Grind the mustard powder to a dusty state, pour boiling water over it and let it brew for 20-24 hours. Drain excess water, add salt to the mustard mass, powdered sugar, vegetable oil, vinegar, cloves, cinnamon and nutmeg.

Mix everything to the desired consistency, let it brew for another 3 hours, after which the mustard is ready.

apple mustard

Mustard - 3 tablespoons, applesauce- 4 tablespoons, granulated sugar - 3 tablespoons, vinegar, salt - 1-2 teaspoons.

Bake apples, rub hot through a sieve. Combine the resulting puree with mustard, sugar, mix everything. Dilute vinegar boiled with cloves, anise, basil, add salt. After 3 days the mustard is ready.

pear mustard

To prepare pear mustard, peel 20 ripe pears, boil them in a small amount of water until soft, put them on a sieve, and when all the water has drained, rub the pears through a sieve. In the future, the technology for preparing this mustard is similar to that of apple mustard.

White mustard is cultivated for mustard oil. Its taste is sharper and rougher, so table mustard prepared from it is of lower quality than from Sarepta.

mustard seasoning

Table mustard - 50 g, sunflower oil - 300 g, vinegar - 650 g, granulated sugar - 50 g, ground pepper - 1 g, eggs - 3 pieces. table mustard, egg yolks, sugar, salt grind. Then, with continuous stirring, pour in the oil in a thin stream and beat, then dilute with vinegar and strain.

Mustard is used as a condiment and flavoring for various meat dishes, especially for fatty meats, jelly, sausages, and also as an ingredient in dressings, sauces and, no less important, as an emulsifier during heat treatment in order to preserve juice in them and at the same time flavor. Housewives are advised to serve salad dressings to the table.

By putting into practice the information received, you will undoubtedly prepare the best mustard from the one you have ever tried.

Mustard is a favorite seasoning in many countries of the world: France, Germany, the Czech Republic, and Poland. But the most vigorous and "evil" - in Russia. If you use it a little, it gives zest to meat dishes, jelly.

There are a lot of mustard recipes and each housewife has her own. I will share a recipe that I have been using for many years. Previously, to prepare delicious mustard, it was enough to go to the pharmacy, buy mustard powder and cook. And now, for some reason, mustard powder does not always match the quality. Apparently, something is mixed into it. And if I get on a good one, I prepare a couple of bags for future use.

To prepare spicy mustard, we need the products indicated in the list.

We measure sugar, salt and mustard powder into small containers and combine them.

Bring the water to a boil and add it in a thin stream or in portions and mix thoroughly. Not a single dry grain should remain. The quality of mustard largely depends on mixing.

Then add vegetable oil and vinegar. And mix thoroughly again.

The mustard is ready. But she has yet to mature.

We transfer it to a jar and wrap it in a terry towel. During the heating season, we put it on the battery for the night. And now we do this. We send a jar of mustard to plastic bag, tie it tightly. Pour rather warm water into a large saucepan, place the bag in a saucepan, close the lid and leave for 2-3 hours.

Hot mustard is ready. But at this stage, she is too vigorous. And only after 3-4 days it will be just spicy mustard.

Enjoy your meal!

No matter how much you buy jars, no matter how much you try, you still won’t find that hot seasoning that they did 30 years ago under the Soviets. There is no vigor of taste and sharpness of smell that would “hit” the nose, and we have no choice but to make spicy mustard from the powder with our own hands.

For the appearance of mustard, we need to thank the French, who were the first to mix spicy spicy sauce from "tear" grains. All the inhabitants of Europe liked this deliciousness so much that it was no longer possible to stop the mustard boom. So the fame of this spice rolled to Mother Russia, where it was sown in 1765 by immigrants from Germany under a new name - Sarepta, and now simply Russian mustard.

With all this industrial assortment, home-made mustard will never be compared, the recipes of which were compiled over the years by our ancestors and were carefully handed down to us so that today we can eat this unsurpassed burning paste with great pleasure.

The easiest classic recipe

A quick and reliable way to prepare mustard is to mix the powder with sugar, salt and vegetable oil. Required proportions:

Ingredients:

Mustard powder 7 teaspoons
Sugar 1.5 teaspoons
Salt pinch
Vegetable oil - a teaspoon
Water boiled warm on demand

Cooking method:

Mix mustard powder with salt and sugar, pour the whole mixture into a dry jar and shake again.
Then add in small portions boiled warm water.
Water should be 38-40 degrees, so that the mustard powder is steamed, but not boiled and does not lose its properties.
As soon as the future sauce has become the desired consistency, it is closed in a jar and left in a warm place for 5 hours.
When the exposure time is up add 1 tsp. vegetable oil.
It is necessary for the sharpness of the seasoning.
Combining with vegetable oil, mustard becomes spicy and retains its taste.

Classic french mustard

Tasty and unexpectedly spicy mustard was first made by the French in the 17th century. But it was prepared exclusively from grains. Pleasant taste, not irritating taste buds, fell in love with monarchs and ordinary people. It was the French who introduced an innovation: to make everything spicy spicy by adding sugar and vinegar.

Ingredients:

Mustard powder 30 grams
Mustard seeds 70 grams
Apple cider vinegar 20-25 grams
Sugar 2-3 tablespoons
Salt half a teaspoon
Water 70-80 milliliters
Sunflower oil teaspoon

Cooking method:

Pour mustard powder, sugar and salt into a spacious container. Mix everything well, then gradually add warm water to about 40 degrees.
The consistency should be slightly thicker than regular seasoning. Mix everything well and leave to infuse for 30 minutes.
When the powder is soaked and infused, add the grains and pour in the vinegar. Those who like regular ocet can add it, but the taste will be spicier. Once everything is well mixed, add the oil and transfer the whole mixture to a jar.
Within 12 hours, the sauce must be infused, only then it can be served at the table. Store homemade French mustard in the refrigerator.

French mustard with honey

Ingredients:

Mustard seeds - 100 grams
Apple cider vinegar - 50 ml
Fruit juice - 50 milliliters (for example, apple)
Honey - 3 Art. spoons
Salt - 1 Pinch

Cooking method:

To make French mustard, we need mustard seeds. They can be light or dark.
You can use both options, it's even more beautiful.
I have light grains. They need to be washed and soaked in vinegar. We leave the seeds in this form in the refrigerator for a couple of days.
After two days, we take the grains out of the refrigerator.
We put a pot of water on the stove. We lay the seeds there so that the water covers them completely.
You can throw allspice or black peppercorns at will. Bring to a boil and remove from heat after a minute.
We cool the seeds. We take a blender and grind 3 tbsp. tablespoons of boiled seeds along with honey, salt and fruit juice. Add this liquid mixture to the rest of the cooked seeds.
We do not drain the decoction of seeds, but leave it like that.
We mix everything and put it in the refrigerator for a day to brew.
Now this dressing can be used for any salty dishes. French mustard is very refined in taste.

French mustard with chilli

Ingredients:

mustard powder - 50 g;
dry white wine - 200 ml;
garlic - 2-3 cloves;
onion (medium) - 1 pc.;
tomato paste - 1 tsp;
salt - 0.5 tsp or to taste;
olive oil (or other vegetable oil) - 1 tbsp. l.;
liquid honey - 1 tbsp. l.;
ground chili pepper (or Tabasco sauce) - 0.5 tsp.

Cooking method:

Pour into saucepan or saucepan dry wine, add coarsely chopped onion and garlic, bring to a boil, reduce heat and cook under closed lid over low heat for 7 minutes.
Strain the wine into a bowl, discard the onion and garlic. Add dry mustard powder and salt to hot wine, mix thoroughly. If the wine is not enough (some boils away), add hot water to the consistency you want.
Add to mustard tomato paste and chili pepper.
Also pour into the mustard mixture. olive oil.
And add liquid honey. Once again, mix the mustard well until smooth.
Put the mustard in a clean, dry 250-gram jar, screw on the lid.
Leave the mustard to cool completely room temperature, after which it should still be infused in the refrigerator for 2-3 days.
Further, the prepared tasty and tender Dijon mustard can be used for its intended purpose.
The sharpness in Dijon mustard is certainly present, but it is somehow light and not as noticeable as in ordinary mustard.

Sweet homemade mustard recipe

Ingredients:

200 g of mustard powder;
2 medium apples;
10 g of ordinary coarse salt;
60 ml apple cider vinegar;
125 g of flower honey;
100 ml of water;
a pinch of cinnamon powder;
a pinch of nutmeg.

Cooking method:

Sift mustard powder through a fine sieve. Bring water to a boil.
Pour the powder into a jar or any other enameled or glass container and pour boiling water over it.
Cork the jar and leave in a warm place to cool naturally. Better somewhere on the top shelf of the kitchen, upstairs is always warmer.
So, the preparation for the sauce has cooled down, about 11-12 hours have passed.
Prepare apples. Wash them clean, cut the core and cut into large pieces. Put the pieces in foil and seal on top.
Send to bake in the oven at a standard temperature of 220 ° C for about 20-25 minutes. The baking time depends on the size of the apple slices.
After that, pull out and unfold the foil. Grind baked apples in puree, you can simply wipe through a metal sieve.
Now you need to open the jar and remove the excess liquid that has come out on the surface of the sauce.
Add flower honey, vinegar, cinnamon, nutmeg and salt to the jar with the preparation for the sauce. Also add apple puree to the sauce.
Thoroughly mix the sauce until smooth and send to cool in the refrigerator. After half an hour the mustard is ready.

Spicy mustard at home

Ingredients:

mustard powder - 150 gr;
water - 1.5 cups;
olive oil - 1 tbsp. a spoon;
honey - 1 tbsp. a spoon;
ground cinnamon - 0.5 tsp;
ground cloves - a third of a teaspoon;
ground black pepper - a third of a teaspoon;
salt - to taste

Cooking method:

All spices are taken at will and in the desired quantities, we take something like this. If you need less mustard, then take less water and less spices accordingly.
We boil water. In a container with a lid, it is desirable (we take a metal vessel) pour a glass of boiling water. Then, constantly stirring the water, add the mustard powder.
You need to pour it until it thickens. That is, grooves should remain on the surface and not be leveled (that is, as custard when they do).
Then we level the surface in the middle, bring a spoon and pour boiling water on it. Water should lie over the mustard in a layer of about 5-7 mm, without violating the total mass.
Carefully close the container and wrap for a day or more, but no less.
After a day, add oil (we have olive oil), honey or cane sugar to the mustard.
Sprinkle salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper from the mill as well.
Scatter the cloves evenly over the surface. It's better not to overdo it with her.
Sprinkle cinnamon over the surface. It smooths out the pungent smell of mustard, does not particularly affect the taste, but you also need to be careful with it. In general, mustard without spices is better not to smell)))
We mix everything thoroughly. Ready. We taste it, if something is missing, then add more.
We store mustard in the refrigerator. Enough of this amount for a month somewhere. She keeps well. Sometimes water is released, then you just need to mix it.
When using, close the lid so that it does not erode. Opened, scooped up, closed. Or transfer to small jars.

french mustard sauce

Ingredients:

Pickled cucumber 80 g
French mustard 1-2 tsp without a slide
Vegetable oil 150 ml.
Chicken egg 1 pc.
Garlic 1 clove
Dill to taste
Sugar 1-1.5 tsp without a slide
Salt pinch
Apple cider vinegar 2-3 tsp

Cooking method:

Add to blender egg room temperature, salt, sugar, Apple vinegar(6%) to taste. Blend with an immersion blender.
Add the minimum amount of sugar and vinegar, at the end of cooking you can always adjust the sauce for sweetness and acidity.
The bowl for the blender should be tall and narrow, I took a bowl specifically for the photo, so that you can see it better.
Add chopped fresh dill and crushed garlic to taste.
Pour in vegetable oil in a thin stream, while whisking continuously with an immersion blender.
Whisk until the mixture has a thick consistency.
Cut pickled cucumber into small cubes.
You can grate if you can on a fine grater, but do not forget to squeeze out excess liquid before adding to the sauce.
If you have a sour cucumber, add less of it.
Add the pickled cucumber and French mustard to the sauce, stir to combine. Taste the sauce, adjust sweetness and acidity.

Homemade mustard powder

Ingredients:

2 tbsp. mustard powder
2–3 tbsp. spoons of any brine
½ st. tablespoons of vinegar
1 ½ teaspoons sugar
1 st. a spoonful of vegetable oil
salt, pepper, spices - to taste

Cooking method:

Pour 1 tbsp into mustard powder. a spoonful of any brine and rub mustard and liquid with quick circular movements until a homogeneous mass without lumps is obtained.
Add 1 more tbsp. a spoonful of brine and continue to grind the mass. When obtaining a homogeneous mixture, pour in another 1 tbsp. a spoonful of brine and mix again. As a result of these manipulations, a thick puree-like composition is obtained.
Pour boiling water into the mustard mass and leave it for 10 minutes, closing the lid: this will help remove the sharpness and bitterness of the seasoning. Liquid will inevitably remain on the lid, which must be drained.
Add quite a bit of salt to the resulting mixture (since brine was used), vinegar, sugar, vegetable oil.
If desired, you can add various spices to homemade mustard.
This sauce is best stored in glass containers, so the resulting mass must be transferred to a jar, closed with a lid and put away for 1 day in a dark, cool place. After that, homemade mustard can be used for its intended purpose.

French grain mustard

Ingredients:

Yellow mustard beans - 1/3 cup;
Black mustard in grains - 2 tablespoons;
Powdered mustard - 2 tablespoons;
Water - 125 ml;
apple cider vinegar - ¼ cup;
Lemon zest - 1 tsp;
Orange juice - ¼ cup;
Dried dill - 1 tsp;
Salt - ½ tsp;
Honey - ¼ cup.

Cooking method:

Since we are preparing the mustard mixture, we will begin our cooking with its processing. We mix light and dark grains and grind them a little in a coffee grinder.
Pour mustard powder, salt into the resulting mixture and season with vinegar, citrus juice and boiling water in the stated volumes. Mix everything and leave for 5 minutes.
Now we need to transfer the mustard mass into the bowl of a blender or food processor, add the zest, dried dill and beat until creamy.
So, in principle, our French mustard in grains is ready, but among all the ingredients we still have honey. We can mix it in the general composition, or we can simply not add it. This is, as they say, a matter of taste.
Keep this spice mixture should be in the refrigerator. And the scope of its application is truly enormous. This seasoning can be added to salads, as a sauce for vegetables, meat and fish dishes, and also grease her sandwiches. Believe me, you and your guests will be satisfied.

Dijon mustard (French)

Ingredients:

Black and white mustard seeds,
water,
a mixture of spices "herbs of Provence",
liquid honey,
cinnamon,
carnation,
salt,
allspice peas,
wine vinegar or white wine (I used vinegar)
olive oil.

Cooking method:

I cook everything by eye, I took a little bit of everything, because. This is my first time making this mustard. She put a small saucepan on the fire, put the mixture in it " Provencal herbs”, 2 cloves, a few peas of allspice and when it all boiled, added salt, 1 teaspoon and boiled for a couple of minutes.
Meanwhile, in a special bowl, I tried to crush the seeds with a mortar - this is not an easy task, and I did not crush all the seeds.
I poured mustard seeds into a jar, poured boiling water with seasonings (through a sieve), added a teaspoon of honey and a little cinnamon.
The liquid should cover the seeds, but it should not be too much, otherwise the seeds will float as if separately.
Pour vinegar (1 teaspoon) and olive oil. Leave to cool at room temperature, then put in the refrigerator.
If it didn’t work out very well to crush the seeds, then you can either add a spoonful of mustard powder during the cooking process, or add mustard, whichever you prefer, to the finished one.
Personally, I did not add anything, everything suited me.

French mustard

Ingredients:

Light mustard seeds - 150 g
Fruit juice or water - 100-150 ml
Fruit vinegar - 100 ml
Sugar and / or honey - 2-3 tbsp.
Salt - about 0.5 tsp or to taste

Cooking method:

Buying grainy mustard, which different manufacturers sometimes called "French", every time I thought about how to cook this seasoning myself.
In my family menu, most often grainy mustard is served with meat dishes, eggs and is part of salad dressings based on mayonnaise or vegetable oil.
I'll show you a variant of medium-spicy, savory, sweetish grainy mustard, but you can adjust the ratio of sugar and vinegar to your taste.
To prepare French mustard, prepare the ingredients according to the list.
Rinse granular mustard in water, then in a suitable food container, saucepan or saucepan, pour apple (or other) vinegar and fruit (or other) juice without pulp.
Place in the refrigerator and leave the mustard seeds to swell for 1-2 days.
Then heat the mass to a boil on the stove or in the microwave. It is believed that the longer the cooking time, the less spicy the mustard will be, but I did not compare, but cook for about 1 minute.
Set aside 2-3 tbsp. spoons of the obtained grains and puree them with a blender nozzle or a pusher.
Add sugar (and/or honey) and salt, as well as the resulting gruel from mustard seeds, to the remaining hot mass of grains. Stir.
Taste it. At this point, it is not yet the same and not of the same consistency, but it is already possible to understand whether something else needs to be added. It can be sugar, honey, salt or a little more vinegar.
Arrange the resulting French mustard in sterile jars, let it ripen for at least a couple more days. Store in refrigerator.

Homemade mustard powder

Ingredients:

Mustard powder - 150 gr.,
Olive oil - 1 teaspoon,
Apple cider vinegar - 1 tbsp. a spoon,
Salt - 0.5 tsp,
Sugar - 1 teaspoon,
Spices (turmeric and paprika)

Cooking method:

When you taste mustard powder, you will feel bitterness. If the mustard is cooked incorrectly, then it will certainly turn out bitter, and therefore not quite edible.
To prevent this from happening, we will cook it according to the rules, namely the evaporation method. Put the mustard powder into a bowl. Fill her up a small amount hot water. Stir.
Add more water to make it look like a liquid slurry. Leave the bowl in a warm place for 10-12 hours.
During this time, mustard powder will settle to the bottom, and water with essential oils, which contain bitterness, will be the top ball. At the top of the water film, you can see a fatty film - these are essential oils. Cover the colander with gauze. Strain the mustard emulsion.
Leave the resulting mustard puree for 4-5 hours to evaporate excess liquid. Again, how excess bitterness is removed. After it becomes thick enough, you can continue to fill it. Pour in the salt. Add sugar. Pour in apple cider vinegar. Add olive or sunflower oil.
Stir mustard. Pour in the spices. I added a mixture of paprika and turmeric, due to which it will turn yellow.
After the next mixing, you will see how its color has changed. If the mustard is too thick, add more hot water. At the end of cooking, be sure to taste it. Add salt, sugar, or vinegar if needed.
Mustard at home is ready.
Transfer it to a clean jar and close the lid tightly. Store in the refrigerator for up to three weeks.

Mustard at home

Ingredients:

mustard powder - 50 gr. (3 tablespoons.);
vegetable oil - 1 tbsp. a spoon.;
salt - 1 teaspoon;
sugar - 15 gr. (2 teaspoons);
lemon juice - 2 tablespoons;
boiling water - 100 ml;

Cooking:

Pour 3 tablespoons with a small slide of mustard powder into a deep cup, add salt, sugar and mix. Read more:
100 ml. Boil water and pour mustard powder with boiling water, mix quickly and thoroughly.
Add vegetable oil and lemon juice, mix again.
Cover with a lid or towel and leave to brew for at least 1 hour.
Transfer to a glass jar, close tightly and store in the refrigerator.
The mustard for this recipe will be quite thick.
If you need it thinner, add a little more water. From the indicated amount of ingredients, about 160 grams of finished mustard will be obtained.
This is the simplest mustard recipe, adding your favorite herbs and spices to it, you can make spicy mustard.
If you manage to buy mustard seeds and grind them into a powder, the mustard from such a powder will be even sharper and more aromatic (depending on the mustard variety)
Another very important point, when buying mustard powder and mustard seeds, pay special attention to expiration dates, mustard does not thicken from expired powder when brewed.

Mustard is a seasoning popular at all times for most meat and fish dishes, as an additive for various salads.

Currently, it is presented in grocery stores in a wide range, but homemade mustard is a unique work of culinary art in which you can always surprise with your own zest. This seasoning is made quite simply.

There are a lot of recipes for mustard. After all, each country, even each region, has its own recipes. with selected local ingredients. But the main classic recipe, very easy to prepare and every housewife should know it. This mustard will turn out cheaper than store-bought mustard (but maybe more expensive, depending on the price of the products used), but it will be tastier and more natural - this has long been a proven fact.

If you are planning some kind of feast and you want to surprise your guests with your own cooked mustard sauce- start a couple of days before the start! In this case, the seasoning will have time to infuse well and reach the desired maturity.

To make mustard you will need inexpensive products which are always at hand.

Table mustard

Ingredients:

500 g black mustard seed flour
100 g wheat flour,
12 g ground allspice,
2 g ground cloves,
5 g ground ginger,
100 g sugar
100 g of table salt.

Preparation of table mustard:

Dilute all the components with wine vinegar to the desired consistency. Add liquid gradually.
The recipe suggests that if you need to cook a smaller amount of mustard, then you need to reduce the ingredients proportionally.
You can generally change the proportions to your liking.

Another table mustard recipe

Ingredients:

100 g mustard powder
4 tbsp. tablespoons of vinegar
2 tbsp. spoons of powdered sugar,
1/2 teaspoon mustard,
1 tsp cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt.

Cooking:

Pour boiling water over mustard powder (2 cups). Stir. Leave for a day.
Drain the settled water, add sugar, salt, vegetable oil, 2-3% vinegar and other spicy additives.
Mix thoroughly to desired consistency.
Use after 2-3 hours of exposure in a hermetically sealed container.

Mustard on applesauce

Ingredients:

3 tbsp mustard powder
4 tbsp applesauce,
1/2 tbsp sugar,
1 teaspoon salt
3% vinegar,
cloves, anise, basil, star anise.

Preparation of mustard on applesauce:

Bake antonov apples or wild apples. Cool down. Remove the skin from them.
Make a puree from the meaty mass. Mix puree with mustard powder, add sugar. Mix everything well (until a homogeneous mass is formed).
Season mustard with vinegar, salt and mix thoroughly.
Leave under a tight lid to stand for a few days. It can then be used as a condiment and for dressings.

Sour mustard (old recipe)

Ingredients:

3 tbsp yellow mustard
4 tbsp boiled and grated sorrel,
tarragon vinegar,
2 tbsp fine sugar
1 tbsp crushed capers
2 teaspoons of salt.

Cooking sour mustard according to an old recipe:

Mix mustard with pureed sorrel.
Dilute this mass with strong tarragon vinegar.
Knead a thick mass.
Put it in a cool place.

Within two months, it retains its properties well.

Mustard in old Russian

Ingredients:

6 g crushed cloves,
3 tbsp sugar
vinegar.

Preparation of mustard in the old Russian way:

Place mustard in a bowl and pour crushed cloves, sugar.
Pour in the vinegar to make a liquid mass.
Pour this mixture into jars with tight lids.
Place them in a low oven first.
Then keep at normal room temperature.

Mustard prepared in this way can stand for more than a year. If it thickens a lot, then you need to dilute it with vinegar.

Ingredients:

70 g mustard flour,
80 g vegetable oil,
100 g sugar
15 g salt
80 g of 6% aromatic vinegar,
1 g allspice,
0.3 pepper,
0.3 g bay leaf,
0.3 g cinnamon,
0.3 g cloves,
30 g of water.

Preparation of Russian mustard:

Sift mustard powder.
Pour it with cold fragrant vinegar (1: 1 ratio).
Stir for 15 minutes until a homogeneous mass is obtained. Gradually add sugar, salt, vegetable oil and the remains of fragrant vinegar to this mass.
Thoroughly mix the mass for 30 minutes. Then leave the prepared mixture for 20 hours in an open container.
After the time has elapsed, transfer to jars with lids.
Put in a cool place for storage.

French mustard (old recipe)

Ingredients:

600 g gray or yellow mustard,
200 g sugar
4 tablespoons crushed and sifted rye crackers,
1 dessert spoon of salt
1/2 teaspoon crushed pepper
small jar of olives
small jar of capers
2 Dutch herrings
4 tablespoons of brine from these herrings,
250 ml of vinegar.

French mustard recipe:

Mix all ingredients with mustard.
Add chopped herring, capers/olives.
Pour in the vinegar. Mix the whole mass thoroughly.
After some exposure, mustard can be used as a condiment.

homemade mustard recipe

Ingredients:

mustard powder,
salt,
sugar,
vinegar.

Preparing mustard:

Add a small amount of boiling water to the mustard powder. Mix well.
There should be enough water so that the consistency of the mass is similar to cottage cheese, that is, so that the mass can be shaped.
The mixture should never be liquid.
Put the mustard mass in a deep plate.
Pour boiling water over it so that it is covered. Leave for 10-15 hours. This is done so that bad bitterness comes out.
After the set time, add water.
After that, the mustard must be very well rubbed until a characteristic mustard smell appears.

Preparing mustard at home

Ingredients:

5 tbsp mustard powder
1 tbsp sugar
1 teaspoon vegetable oil
salt to taste.

Preparing mustard:

Dilute dry mustard with boiling water to the consistency of porridge.
Add sugar, salt on the tip of a knife, vinegar and vegetable oil to this mass. Mix.
Cover with a lid, put in a warm place overnight.
Mustard is ready in the morning.

homemade mustard

Ingredients:

100 g dry mustard,
1/2 teaspoon salt
ground black and red pepper (from 1/4 teaspoon or more),
1 st. a spoonful of vegetable oil
about 1/4-1/3 cup 9% vinegar.

Preparing homemade mustard:

Pour boiling water over dry mustard. Stir, leave for 4-8 hours.
After that, drain the excess water, add salt, pepper, vegetable oil and vinegar.
After settling, drain the excess liquid and put the mass in the refrigerator.

If desired, you can add other spices: cinnamon, cloves, etc.

Mustard in cabbage brine

Ingredients:

1 cup dry mustard
cabbage pickle,
1 tbsp sugar
1 teaspoon salt
1/2 teaspoon of vinegar
1 tbsp vegetable oil, spices.

Preparation of mustard in cabbage brine:

Pour the mustard powder into a deep earthenware dish. Pour cabbage brine into it in small portions. In this case, you need to stir the mustard so that there are no lumps.
Bring this mixture to a consistency thick sour cream. Add sugar, vinegar and vegetable oil. Mix everything thoroughly.
Put the prepared mass in a jar with a tight-fitting lid. Let stand in a warm place overnight.

For a more pleasant taste, you can add cinnamon, cloves, ginger, nutmeg to mustard. A slice of lemon placed on top helps to keep the mustard from drying out and losing its taste longer.

It is better to cook mustard in small portions.. Well preserved and has a pleasant taste honey mustard. To prepare it, it is enough to add 1 teaspoon of buckwheat honey to ordinary mustard. Cabbage pickle can be replaced with cucumber.

Mustard with bay leaf

Ingredients:

100 g mustard powder
3/4 cup water
1 spoon of sugar
1 teaspoon salt
90-100 g of 9% vinegar (apple vinegar is better),
1 tbsp vegetable oil,
Bay leaf, cinnamon.

Preparation of mustard with bay leaf:

Put water on low heat. Add sugar, salt, cinnamon, bay leaf to it. Cook until salt and sugar dissolve.
Cool and add vinegar, pour half of the resulting broth into 100 g of mustard powder. Pour, stir and rub better parts, not immediately. Mix.
Grind all lumps, cover. Leave for about a day.
Then add the second half of the broth. Cover and leave to ripen for another day.

apple mustard

Ingredients:

3 tbsp mustard powder
4 tbsp. spoons of applesauce
2 tbsp sugar
1 teaspoon salt
2 tablespoons of 3% vinegar boiled with cloves, anise, star anise and basil.

Preparation of apple mustard:

Bake apples. Make a puree without peel and core.
Mix puree with mustard powder and sugar. Withstand 3 days.

The mustard is ready to use.

Powder mustard

Ingredients:

280 g mustard powder
100 ml vegetable oil,
1 cup (200g) 9% vinegar
5 tablespoons (125 g) sugar
175 ml of water for brewing mustard,
175 ml water for marinade
0.1 g allspice, 0.3 g cinnamon,
0.3 g cloves, 0.35 g hot pepper,
1 bay leaf.

Preparation of mustard powder:

Put spices in the water; Boil. Boil for 5-8 minutes.
After that, cool, strain, add vinegar.
Sift mustard through a sieve and, stirring, brew with boiling water to obtain a thick homogeneous mass. Pour boiling water over the resulting mass, cover it by 2-3 cm.
To withstand 10-12 hours in a dark cool place. Then drain the water.
Mix the mustard well. Add vegetable oil, granulated sugar in several doses, pour in the marinade also mixed with vinegar. Mix everything well until a homogeneous mass is formed.
Transfer the resulting mixture to a ceramic, enameled or glassware, to cover with a lid. Keep mustard for 24 hours.

Store the finished mustard in a container with a tightly closed lid in a dark, cool place.

Danish mustard

Ingredients:

2 tbsp dry mustard (powder)
1/2 st. spoons of granulated sugar,
Apple vinegar,
cream (or as a substitute for them - sour cream).

Danish mustard recipe:

Mix mustard and sugar.
Add enough vinegar to get a mass that has the consistency of thick sour cream or porridge-smear.
Thoroughly grind the resulting mass until smooth. Let stand 15 minutes to 1 hour for the mustard to ripen well.
Then add whipped cream to taste, evenly introducing them into the mustard. In this case, you need to stir all the time.

An easier option: mix the mustard mass with sour cream (to taste).

Choose for yourself the most suitable recipe for you and cook goodies according to the recipes of Elena Moroz. Everything is simple, at home!:

Dumplings with lard and potatoes

There is nothing tastier meals, seasoned fragrant seasoning, such as, for example, home-made mustard.

And if it seems to you that this is incredibly difficult, then we will disappoint you: it is much more difficult to buy high-quality mustard powder, from which we will make our spice.

The whole problem is that for a recipe for making mustard with your own hands, you need pure powder. It should be bright yellow, without any inclusions and black dots.

The fact is that in our country they mainly sell one type of powder - the Sarep variety. It is made from brown mustard, which, when ground, looks dirty yellow with black flecks.

How to make homemade mustard powder?

So, if the problem with the purchase of raw materials was successfully resolved, we proceed to the process. You should enjoy it, especially since such a delicious vigorous mustard can be stored in the refrigerator for up to six months, and besides, it does not contain preservatives!

Quick Mustard Powder Recipe

Ingredients

mustard powder - 6 heaping teaspoons
granulated sugar - 1 teaspoon
unrefined sunflower oil (a little)
salt (a little)
boiling water (by experience)

Take a glass jar(not less than 200 grams) with a lid - always dry. We put the powder there, add salt and sugar. Mix well. Continuing to stir, pour boiling water over the mixture, stir until (getting rid of lumps) until the consistency of our delicious mustard resembles sour cream.

Then our spices should "reach". It is necessary to put it in a warm place, on a Russian stove, or at least a battery. Close the jar tightly with a lid. After about 3-4 hours, mustard can be considered infused. That's when you need to add oil to it. This is about 1/3-1/4 teaspoon. Then the product will retain its vigor and pungency and will not fade. But some do not add oil, and are also satisfied with the result.

When the spice cools down - can be consumed. This is how you can brew mustard powder. This is fast and simple.

brine mustard recipe

No less famous is the seasoning recipe made with cucumber pickle. You can replace it with tomato, cabbage and prefabricated brine.

Ingredients:

pickle - look along the way
mustard powder - half a glass
sugar - about half a teaspoon
vegetable oil - a little less than a teaspoon

The brine should be warm. Pour in the powder mixed with sugar in a bowl, stir thoroughly, avoiding lumps. We shift the mass into a jar, close it tightly with a lid and put it in a warm place, for example, on a battery, so that our mustard is “baked”. After a few hours, excess liquid may appear on the lid of the jar. It needs to be drained. We put it in the refrigerator - everything is ready!

And some about beauty. If for some reason you do not eat this product, then it will come in handy for your beauty and health. On the Internet, you can find a lot of recipes for mustard wraps - this is good for the skin (gets rid of cellulite, makes the skin smooth and elastic), and you can also make hair masks with mustard for fast growth.

We hope that this article was interesting for you and that your family benefited.