How to make mustard from dry powder. Homemade spicy mustard. Old Russian or overseas mustard

1. Use high-quality mustard powder that has not expired. You can use ground mustard seeds instead.
2. The powder must be poured with hot water. Boiling water will give the finished mustard excessive bitterness, and cold water will make it too light.
3. To give homemade mustard an unusual aroma, add spices to it: cinnamon, nutmeg, ground black pepper or cloves.
4. The mustard must sit for at least a few hours for its flavor to fully develop.
5. Homemade mustard can be stored in the refrigerator for several weeks. But it’s better to eat it quickly: over time, it may fizzle out.

Mustard recipes

motherearthliving.com

For lovers of mustard that brings tears to your eyes.

Ingredients

• 6–8 tablespoons of hot water;
• ½ teaspoon salt;
• 1 teaspoon sugar;
• ½ tablespoon apple cider vinegar.

Preparation

Place the powder in an airtight container or jar. Pour water into it in a thin stream and mix thoroughly until it reaches the consistency of sour cream. Close the lid and leave in a warm place for 7–10 hours.

During this time, the mustard will settle and liquid will appear at the top. If you want the mustard to be very spicy, then you do not need to drain this liquid. Add salt and vinegar to the container and stir well. Place the mustard in the refrigerator for several hours.

thespruce.com

Another option for very spicy mustard. You can use either cucumber or tomato brine.

Ingredients

• 6 tablespoons mustard powder;
• 8–10 tablespoons of brine;
• 1 teaspoon vegetable oil - optional.

Preparation

Mix mustard powder and brine until smooth. You can add vegetable oil if you want to neutralize the spice a little. Leave the mustard to sit at room temperature for 6–8 hours.

geniuskitchen.com

Mustard prepared according to this recipe turns out to be quite soft. However, there is still a spicy edge to it.

Ingredients

• 5 tablespoons mustard powder;
• 4–6 tablespoons of hot water;
• ⅓ teaspoon salt;
• 1 tablespoon honey;
• 1 teaspoon vegetable oil.

Preparation

Mix powder and water until smooth. Then add all the other ingredients and mix thoroughly. If you want sweeter mustard, add a little more.

Place the mustard in a jar, close the lid and leave in a warm place overnight.

linuxcentre.net

This mustard is made from whole seeds, which gives it a distinct taste and aroma.

Ingredients

• 6 tablespoons mustard seeds;
• 7 tablespoons apple cider vinegar;
• 2 teaspoons honey;
• ½ teaspoon salt.

Preparation

Pour vinegar over mustard seeds and leave in the refrigerator for a day. After this, heat it up a little, grind half of this mass in a blender and mix with the rest of the mustard. Add sugar and salt and stir. Place in a jar, close the lid and leave at room temperature for two days.

flouronmyface.com

A classic recipe for French seasoning, which has a special aroma and a mild, almost non-spicy taste.

Ingredients

• 400 ml dry white;
• 1 onion;
• 3 cloves of garlic;
• 13 tablespoons mustard powder;
• 3 tablespoons honey;
• 1 tablespoon vegetable oil;
• 2 teaspoons salt;
• a few drops of Tabasco sauce.

Preparation

Pour wine into the pan, add finely chopped onion and garlic and bring to a boil. Then cook for another 5 minutes over low heat without a lid, cool and strain. Mix the liquid with mustard powder until smooth.

Then add honey, butter, salt and Tabasco, place the pan on low heat and, stirring constantly, let the mustard thicken. Place it in a jar, close the lid and leave at room temperature overnight.

Mustard is an international product that is widespread and found in all national cuisines. Varieties of seasonings based on mustard powder differ in strength or pungency, shades of taste, aroma, and degree of piquancy due to the introduction of various additives into the main recipe, while maintaining their basic qualities. In this article we will describe a recipe for making mustard at home from mustard powder.

Seasonings and sauces with mustard are served with ready-made hot and cold dishes of meat and fish; mustard is used for baking and pickling, in dressings for. Every home where they pay enough attention to preparing tasty, varied and healthy food must have mustard. There is ready-made or powdered mustard on sale, the advantage of which is that on your table there will always be a freshly prepared aromatic and hot or mild seasoning, taking into account the tastes and preferences of your family.

Recipe for making mustard from powder - a classic version

Ingredients:

• 100 g mustard powder
• boiled water
• 2 tablespoons sugar or powdered sugar
• 0.5 teaspoons salt
• 1-2 tablespoons vinegar
• 1-2 tablespoons vegetable oil
• spices

Preparation:

To prepare mustard, brew all the powder in 0.5 cups of boiling water and mix thoroughly so that there are no lumps left in the resulting mass. Then you need to add another 2-3 glasses of hot water. The next day (no earlier than 10 hours), carefully drain the water and add salt and sugar to the remaining mass, stir until completely dissolved, then add vinegar and vegetable oil, stirring the mustard all the time. If desired, you can add an infusion of spices - ginger, cardamom, nutmeg or cloves. For flavor, add 1 teaspoon of crushed cinnamon or cloves, or both. The prepared mustard should be placed in a dry glass jar with a tight lid, placed in a dark place for 2-3 days until fully ripened at room temperature (if necessary, it can be used 12 hours after preparation).

NOTE! By brewing mustard with boiling water, you usually get a non-spicy seasoning. To make the seasoning spicy, the powder must be poured with boiled water at room temperature.

Video recipe

Danish dressing - homemade mustard powder recipe

Ingredients:

• 2 tablespoons mustard powder
• 1.5 tablespoons sugar or powdered sugar
• Apple vinegar
• heavy cream or sour cream (whip before using)

Preparation:

Mix dry mustard and sugar, add vinegar to them in such an amount that you get a mass that resembles the consistency of slurry porridge or thick sour cream. Grind the entire mass thoroughly until completely homogeneous and free of lumps and leave to mature for 1 hour. After this, with constant stirring, add whipped cream or sour cream to taste.

Recipe for sour cream and mustard sauce for fish

To prepare mustard sauces, mix mustard base and fruit or vegetable puree. These purees give different flavor shades - from sour to neutral-sweet. For puree, apples, quince, pears, plums, apricots, and pumpkin are most often used.

Ingredients:

• 2 tablespoons dry mustard
• 1.5 tablespoons powdered sugar or sugar
• vinegar 2-3%, quantity as required
• 1-2 teaspoons heavy cream, 20% fat
• vegetable or fruit puree

PREPARATION OF MUSTARD BASE:

Mix the dry ingredients and dilute them with vinegar to the consistency of sour cream. Stand for 10-15 minutes, stir again and add cream, stir again.

PREPARATION OF PUREEE:

The puree is prepared by baking or stewing vegetables and fruits in a small amount of water, which are then peeled and cored and crushed in a mixer or rubbed through a sieve. Depending on the purpose, you can make puree from one component or a mixture of them. If desired, at the end of heat treatment, various spices are added to the fruit - basil, thyme, cloves.

PREPARATION OF SAUCES:

Mix the chilled puree and mustard base in a 1:1 ratio. For softer, velvety and delicate shades of taste and consistency, take slightly less mustard powder than fruit puree.

Video recipe

Recipe for honey mustard sauce for meat (Icelandic sauce)

Ingredients:

• 1 tablespoon mustard sauce on applesauce
• 100 ml olive oil
• 2 tablespoons tarragon-infused wine vinegar
• 1 tablespoon sugar
• 1 teaspoon honey

Preparation:

Thoroughly mix wine vinegar with sugar and honey until smooth, add mustard sauce and mix everything. Then add this mixture to the olive oil and whisk before serving.

Video recipe

Mustard is a plant product with unique organoleptic properties - taste and smell. Knowing the classic recipe for making mustard at home from mustard powder, you can experiment and select different combinations of flavors and products to create your own recipes for table mustard, sauces and dressings for a variety of dishes with meat and.

The best homemade mustard recipe

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My husband is skeptical about store-bought mustard - he is not satisfied with the taste, and the quality leaves much to be desired. One day he tried to make mustard himself. It turned out so delicious that we no longer buy ready-made mustard. Today I will tell you in detail how homemade mustard is made, a recipe for making it from powder, which you can buy in the spice department at the store. It costs a penny compared to what is sold in banks. Does not contain any preservatives, has a bright, rich natural taste, arousing great interest among guests. Every holiday now I hear the same question: “Where do you get this mustard?”

Another advantage of self-cooking is freedom in choosing the proportions of ingredients. Depending on how much mustard powder, sugar, salt and vinegar you add, you can get different flavors.

How to make hot mustard from powder

You can also add additional spices to the mustard, for example, nutmeg, replace table vinegar with apple or freshly squeezed lemon juice, take honey instead of sugar (you get a very interesting taste), and use cucumber pickle instead of water.

But before you start experimenting with additives, I advise you to master the basic recipe for homemade mustard. He is simple and artless. The main thing you need to remember is that the spiciness of mustard largely depends on what kind of water you pour into it. If you use boiling water, like I did, you will get medium-spicy mustard, and if you use warm water, the seasoning will come out scorching.

Ingredients:

• mustard powder – 40 g;
• granulated sugar – 10 gr. (1 tbsp);
• salt – 5 gr. (1/2 tbsp);
• table vinegar – 15 ml (1 tbsp);
• boiled water – 100 ml;
• vegetable oil (if you have mustard, it is best with it) – 10 ml (1 tbsp. spoon).

How to prepare mustard from powder:

Pour mustard powder into a small bowl. It should be smooth, evenly ground, without inclusions of foreign particles. If you notice that foreign grains are visible in the powder, then it would be useful to sift it through a strainer. My powder is good quality, so I didn't sift it.

Add sugar.

Pour in vinegar.

Brew the mixture with boiling water - thanks to the boiling water, the excess bitterness will go away from the mustard, and the taste will be sharp, but not scalding. If you want to get an eye-catching mustard, pour warm water over it.

Pour out the vegetable oil.

Mix the mustard thoroughly. You will get a homogeneous suspension, still quite liquid (it will gain thickness when it sits for several hours).

Pour the seasoning into a container, close the lid and place in any warm place for 4 hours. I placed it in a glass jar and placed it on the radiator, and after a short period of time my household was already devouring sausages and cutlets with delicious freshly prepared mustard.

Homemade mustard powder should be stored in the refrigerator. I don't recommend doing too much, because over time it fizzles out and loses its edge. It’s better to cook the mustard for a couple of days, and then make a new batch.

Homemade mustard - recipes

MUSTARD (option 1)

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 table salt.

Dilute all ingredients with wine vinegar to the desired consistency. Add liquid gradually. The recipe suggests that if you need to prepare a smaller amount of mustard, then you need to reduce the ingredients proportionally. You can generally change the proportions (within large limits) at your discretion - to taste.

MUSTARD (option 2)

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

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. Stir thoroughly to the required consistency.

Use after 2-3 hours in a hermetically sealed container.

MUSTARD ON APPLESAUCE

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

Bake Antonov apples or wild apples. Cool. 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 the mustard with vinegar, salt and mix thoroughly.

Leave under a tight lid to stand for several days. It can then be used as a seasoning and for dressings.

SOUR MUSTARD (OLD RECIPE)

Z st. spoons of yellow mustard, 4 tbsp. spoons of boiled and mashed sorrel, tarragon vinegar, 2 tbsp. spoons of fine sugar, 1 tbsp. spoon of crushed capers, 2 teaspoons of salt.

Mix mustard with pureed sorrel: Dilute this mixture with strong tarragon vinegar. Knead into a thick mass. Place it in a cool place. It retains its properties well for two months.

MUSTARD IN OLD RUSSIAN STYLE

3 tbsp. spoons of mustard powder, 6 g of crushed cloves, 3 tbsp. spoons of sugar, vinegar.

Place mustard in a bowl and add crushed cloves and sugar. Pour in vinegar to form a liquid mass. Pour this mixture into jars with tight lids. Place them first in a low-heat oven. Then keep at normal room temperature. Mustard prepared this way can last for more than a year. If it thickens too much, you need to dilute it with vinegar.

RUSSIAN MUSTARD

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

Sift mustard powder. Pour it with cold aromatic vinegar (1:1 ratio). Stir for 15 minutes until smooth. Gradually add sugar, salt, vegetable oil and the remaining aromatic vinegar to this mass. Mix the mixture thoroughly for 30 minutes. Then leave the prepared mixture for 20 hours in an open container. After time, transfer to jars with lids. Store in a cool place.

FRENCH MUSTARD (OLD RECIPE)

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

Mix all ingredients with mustard. Add chopped herring, capers/olives. Pour in vinegar. Mix the whole mass thoroughly.

After some aging, mustard can be used as a seasoning.

MUSTARD No. 1

Mustard powder, salt, sugar, vinegar.

Add a small amount of boiling water to mustard powder.

Stir 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 given shape.

Under no circumstances should the mixture be liquid. Place the mustard mixture in a deep plate. Pour boiling water over it until it is covered. Leave for 10-15 hours. This is done so that bad bitterness comes out. After the set time has passed, add water. After this, the mustard must be ground very well until a characteristic mustard smell appears.

MUSTARD No. 2

5 tbsp. spoons of mustard powder, 1 tbsp. spoon of sugar, 1 teaspoon of vegetable oil, salt to taste.

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 and place in a warm place overnight. In the morning the mustard is ready.

MUSTARD No. 3

100 g dry mustard, 1/2 tsp.

spoons of salt, ground black and red pepper (from 1/4 teaspoon or more), 1 tbsp. a spoonful of vegetable oil and about 1/4-1/3 cup of 9% vinegar.

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

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

MUSTARD No. 4

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

Pour mustard powder into a deep clay plate. Pour cabbage brine into it in small portions. At the same time, you need to stir the mustard so that there are no lumps. Bring this mixture to the consistency of thick sour cream. Add sugar, vinegar and vegetable oil. Mix everything thoroughly. Place the prepared mixture into 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, and nutmeg to mustard. Placing a slice of lemon on top helps keep the mustard from drying out and losing its taste longer.

It is better to prepare mustard in small portions. Honey mustard is well preserved and has a pleasant taste. To prepare it, just add 1 teaspoon of buckwheat honey to regular mustard. Cabbage brine can be replaced with cucumber brine.

MUSTARD No. 5

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

Place water on low heat. Add sugar, salt, cinnamon, bay leaf. Cook until salt and sugar dissolve. Cool and add vinegar, pour half of the resulting broth into 100 g of mustard powder. It is better to pour, mix and grind in parts, rather than all at once. Mix. Grind all lumps and cover. Leave for about a day. Then add the second half of the broth. Cover and leave to ripen for another day.

MUSTARD No. 6

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

Bake the apples. Make puree without peel and core. Mix the puree with mustard powder and sugar. Leave for 3 days. Mustard is ready to eat.

MUSTARD No. 7

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

How to make mustard powder at home

Preparing the marinade: put spices in water; Boil. Boil for 5-8 minutes. After this, cool, strain, add vinegar. Sift the 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. Leave for 10-12 hours in a cool, dark place. Then drain the water. Stir the mustard well. Add vegetable oil and granulated sugar in several additions, and also pour in the marinade mixed with vinegar. Mix everything well until a homogeneous mass is formed. Transfer the resulting mixture into a ceramic, enamel or glass container and cover with a lid. Let the mustard sit for 24 hours. Store the prepared mustard in a container with a tightly closed lid in a cool, dark place.

DANISH MUSTARD

2 tbsp. spoons of dry mustard (powder), 1/2 tbsp. spoons of granulated sugar, apple cider vinegar, cream (or sour cream as a substitute).

Mix mustard and sugar. Add enough vinegar to form a mass that has the consistency of thick sour cream or slurry porridge.

Thoroughly grind the resulting mass until smooth. Let sit for 15 minutes to 1 hour to allow the mustard to ripen well. Then add whipped cream to taste, folding it evenly into the mustard. In this case, you need to stir all the time.

A simpler option: mix the mustard mass with sour cream (to taste).

Mustard sauces

MUSTARD SAUCE - RECIPE No. 1

2 tbsp. spoons of margarine, 2 tbsp. spoons of flour, 1/2 liter of broth, 1-2 tbsp. spoons of mustard, 1 egg yolk, lemon juice, salt, sugar, 1 tbsp. spoon of sour cream, greens.

Heat the flour, stirring, in boiling margarine until golden brown. Continuing to stir, add broth, salt, sugar. Boil. Add lemon juice and mustard mixed with yolk and sour cream. After this, do not boil the sauce, otherwise the mustard will give it an unpleasant bitterness and the yolk will curdle. Sprinkle the finished sauce with finely chopped herbs.

MUSTARD SAUCE - RECIPE No. 2

7 tbsp. spoon of dry mustard, 2 tbsp. spoons of vegetable oil, garlic, onions, salt, sugar, spices.

Pour a glass of boiling water over dry mustard. Add salt, sugar, spices, vegetable oil, finely chopped garlic and onions.

This sauce goes best with vegetable salads.

MUSTARD SAUCE - RECIPE No. 3

2 tbsp. spoons of prepared mustard, 1 tbsp. spoon of sugar, 50 gr. vegetable oil, 45 gr. vinegar.

Mix mustard, sugar and vegetable oil. While stirring, add 45 ml of vinegar (in a thin stream). Then pour this mixture over the previously peeled and medium-salted herring, cut into small slices, not forgetting to cut the onion into rings. Let stand in a cool place for 1-2 hours.

For meat - the same recipe, only you need to add one extra egg yolk and salt.

Mustard is one of the most common condiments known to mankind. It is often used in various marinades, not only meat ones. It is added to sauces, mayonnaise is made with its help, and it itself is a bright, independent seasoning.
We’ll prepare the seasoning here, it’ll work out spicy homemade mustard. (I emphasize, spicy!)

There are many options for mustard seasonings, starting with the well-known Dijon, which contains whole grains, sweet mustard, sour, and ending with the hottest, Russian mustard.
Accordingly, we will prepare Russian mustard at home, as they say.

Once, while in Germany, I ordered sausages with mustard in a cafe—Gashtet, that’s what it’s called there. The sausages were tasty, strikingly different in taste from the usual domestic ones, but the mustard was not at all hot. That is, even more “fresh” than the one we now buy in stores as “imported” and “sweet”.
My disappointment knew no bounds. It turns out that each country has its own idea of ​​what this seasoning should be in terms of taste, appearance, method of preparation and composition of ingredients.
And these ideas are very different. And for the worse.

It all ended with the fact that, having returned home, I climbed into the “family archive”, rummaged through the yellowed pieces of paper, and nevertheless returned to my “active menu” the old recipe for real Russian mustard, which, following my grandmother, I once regularly prepared, but then I got lazy and switched to store-bought “tubes”.
Thanks to the Germans - they finished us off with their “snot in sugar” (sorry) and did not let the national family heritage sink into oblivion.
The recipe for which (property, in the sense) I present here: Russian Homemade Mustard. (all with capital letters)
Just a joke, of course. But every joke has its share.

This is a recipe for Russian seasoning, according to the classification. The one that makes you feel hot and makes every hair on your body stand on end.
Let me note right away that the recipe is not quick at all, and if you need mustard for lunch, it will not work. It will take three days for the seasoning to be prepared and fully matured.
There are no analogues of such spicy mustard in the store. Therefore, the recipe has been kept in our family for more than one generation and is used only for “internal consumption.”
The main thing is to strictly follow the basic composition of ingredients and technology. Otherwise, the mixture will turn out to be too liquid or will constantly separate.

For the homemade mustard recipe we will need:

— mustard powder — 280 g;
— granulated sugar — 115 g;
- salt - 25 g;
— vinegar essence — 20 g;
— vegetable oil — 80 g;
— black pepper (peas) — 10 pcs.;
— allspice — 10 pcs.;
- coriander - to taste;
— cloves — 5 pcs.;
- bay leaf - 2-3 pcs.;
— drinking water — 550 g.

The photo shows all the starting products for our seasoning.

Recipe for homemade mustard

From this amount of products you will get a liter jar of mustard, you will agree, a good saving, considering the cost of the powder and finished industrial products.
Ideally, you should have a kitchen scale at home, but if you don't have one, I'll try to convert all the volumes into tablespoons.
Let's start by preparing the brine - “fragrant water”. It will be the basis for our mustard. Pour 550 g of water into a saucepan and place on the stove.

Vigorous mustard

At the same time, add the available seasonings: pepper (10 pieces each), bay leaf (2-3 leaves), coriander (a small whisper), cloves (5 pieces).
Feel free to add cinnamon or nutmeg. This will not harm the “vigor”, but it can add some “shade of aroma” to the finished mustard.

The mixture of water and spices must be allowed to boil.

As soon as the brine boils, add sugar 115 g (8 full tablespoons)

and salt 25 g (1.5 tablespoons).

Mix the ingredients thoroughly until the granulated sugar is completely dissolved.

Let the brine simmer for a couple more minutes and remove from heat.
We need to cool the brine to 60 degrees. How to check this without a kitchen thermometer?
We place our hand on one of the sides of the pan; the temperature we need is one at which the palm is hot, but does not burn. Or you can dip your finger in the brine - if it doesn’t burn you and the water is hot enough, the desired effect will be achieved.
Why does the brine have to be at this particular temperature? In order for the mustard to be completely brewed, without remaining simply bitter, and vice versa, without losing all its pungency.

In order not to remove whole grains and sprigs of spices from the finished mustard, the infused brine must be strained.

Add mustard powder to hot (60 degrees) brine.

If you don’t have scales, I advise you to immediately buy one pack of 200 g and one pack of 100 g. Taking into account the dishonesty of manufacturers, as well as the consumption of powder “bypass the cash register”, you will get just about 280 g.
Mix the future mustard; it’s easier to do this with a fork.

Already at this stage, your eyes will sting a little when stirring, this will confirm the fact that the mustard is brewed according to plan and at the right temperature.
Cover the pan with cling film or a simple plastic bag, the main thing is to ensure a tight seal.

We put the mustard in a warm place (near a radiator, for example) and forget about it for a day. During this time it will completely brew and ripen.
The next day, carefully remove the bag and keep your distance, as the mustard will make itself known immediately. Therefore, we carry out all further actions at arm’s length.
We have a little left, we need to add 80 g of vegetable oil.

and vinegar essence 20 g.

Again, mix everything thoroughly with a fork and stay as far away from the pan as possible. Now you need to transfer all the contents into a liter jar

and put it away for another day, but in the refrigerator.
After three days, spicy, fresh homemade mustard will be ready.

Don’t forget to warn your household and guests that this mustard is not purchased and should be eaten in small doses.
Otherwise, tears cannot be avoided, it is so vigorous in Russian and home-made delicious.

Bon appetit!

— Even if you are making simple “quick” mustard, you should not dilute the powder with boiling water - it softens the taste of the sauce and reduces its pungency.

— Mustard with honey and wine has a softer and piquant taste, which is closer to imported standards.

— The longer you steep the mustard, the stronger the flavor of the seasoning will be.

To properly prepare mustard at home, you just need to soak the ground mustard seeds into powder in warm water and leave for a while. The taste and degree of spiciness will depend on the temperature of the liquid in which the product is soaked and additives.

Russian mustard recipe.

• Mustard powder - 100 g
• Vinegar solution 3% - 125 ml
• Vegetable oil - 2 tbsp.
• Sugar - 1 tbsp.
• Salt - 1 tsp.
• Bay leaf - 2 pcs
• Cinnamon on the tip of a knife
• Cloves - 1-2 pcs.

Preparation

In half a glass of cold water poured into a pan, dissolve the cinnamon, add bay and cloves, as well as salt and sugar, put the pan on the stove and bring to a boil.

Turn it off and wait for it to cool down. Strain the strong decoction of seasonings and add mustard powder into it, stirring thoroughly until smooth.

Transfer the sauce into a jar and let it brew for a day.

Mustard with honey

• Mustard powder - 5 tbsp. l.
• Salt - 0.5 tsp.
• Honey - 1 tsp.

Description of preparation

Fill the powder, placed in a jar, with water until it becomes thick with sour cream. Don’t forget, the spiciness of the finished sauce will depend on the temperature of the water with which you pour the mustard powder, so if you like hot seasoning, pour water at 40-50 degrees, if you want something more tender, then add boiling water. Place the mixture in a warm place for 24 hours to mature, covered with a lid.

After ripening, add salt and honey. The product is ready for use and should be stored in the refrigerator.

Danish mustard

The highlight of this sauce is the introduction of sour cream into the base, which softens the sharp and spicy taste of mustard. However, due to the use of fermented milk product, the shelf life of the sauce is significantly reduced.

• Mustard powder - 2 tbsp.
• Granulated sugar - 1⁄2 tbsp.
• Apple vinegar
• Sour cream - 2 tbsp.

First, let's prepare the base - classic mustard. Mix mustard powder and sugar, pour apple cider vinegar into the mixture until it has a smooth sour cream consistency. Let the sauce sit for about an hour. Next, simply mix the matured sauce with sour cream to taste.

How to make mustard from powder

• Mustard powder - 4 tbsp. l.
• Sugar - 1/2 tsp.
• Salt - 1/2 tsp.
• Vegetable oil - 1.5 tsp.

Pour the amount of mustard powder indicated in the recipe with water in a ratio of 1:4, mix and leave to ripen in a warm place for up to 12 hours.

When the mustard has infused and matured, you need to carefully drain off the excess water that has separated over the main sauce. Season the base with sugar, salt and butter.

Making homemade mustard

The following three methods can also be classified as national Russian recipes for this sauce due to their components. Such combinations are very good for lovers of not just hot sauces, but sauces with flavor and sour notes.

Homemade mustard powder with cucumber brine

There are so many dishes made with cucumber brine in Russian cuisine! And mustard sauce is no exception, because pickles can be simply delicious. The sauce made from powder and brine will especially appeal to mustard lovers with a sour aftertaste.

• Powdered mustard - 1⁄2 tbsp.
• Granulated sugar – 1⁄2 tsp.
• Sunflower oil – 1 tsp.
• Cucumber pickle

In a deep bowl, mix dry mustard with granulated sugar and brine until it reaches the consistency of liquid sour cream and is completely homogeneous.
Transfer the mixture into a glass jar and let the product ripen in a warm place for 8 hours. Then drain off the excess liquid, add oil and mix the sauce well. If you used a brine with oil, you can skip this step. Immediately after mixing, the sauce is ready for use.

Mustard with cabbage brine

• Pickled cabbage brine - 100 g
• Mustard powder - 100 g
• Apple cider vinegar - 1 tsp.
• Vegetable oil - 1 tsp.
• Paprika, pepper, salt to taste

Pour the mustard powder into a bowl, stirring constantly, and pour in the pickled cabbage brine in a thin stream. Lightly beat everything until smooth. Add oil and spices, adjust the acidity and spiciness of the sauce by adding vinegar. Continue stirring the mixture until the consistency resembles thick sour cream. Then put the sauce in a jar, cover with a lid and put it in a cool place to ripen for 8 hours. After cold ripening, the sauce is ready for use.

Mustard on applesauce

• Applesauce - 4 tbsp. l.
• White wine vinegar - 2 tbsp. l.
• Sugar - 3 tbsp. l.
• Salt - 0.5 tsp.
• Mustard powder - 1.5 tbsp. l.

To prepare this mustard, you can use ready-made applesauce for baby food or homemade puree, but the results will vary in thickness and storage time.

The sauce made from store-bought puree has a thinner consistency than the homemade version and is ideal for salad dressings. A similar puree can be prepared on the stove by boiling peeled apples in a small amount of water, but the shelf life will still be reduced from a month to a week. Baked apple sauce has the thickest consistency but will also keep for about a week.

Grind mustard powder and salt in applesauce until the consistency of porridge is smooth. Add sugar depending on the sourness or sweetness of the applesauce and the desired spiciness of the sauce, but on average it will be about 2-3 tablespoons.
Pour in the bulk of the sauce, add vinegar. Mix thoroughly until smooth, you can beat with a whisk.

Transfer the mustard mass to a storage jar, cover with a lid and let it ripen in the room for 8-10 hours, then put it in the refrigerator for another 10-12 hours. After cold ripening, mustard can already be eaten, but it will reveal all its pungency on the second day.

Mustard should be stored in the refrigerator. With industrial baby food puree, it is stored for about two weeks, with homemade puree - no more than a week.

How to make grain mustard

Grain seasoning made from mustard seeds is equally suitable for both meat and fish dishes. This spice does not completely burn the dish, filling it with itself, but reveals its taste only when biting the grain directly. The most interesting dishes are not the hottest versions, but rather light ones with fruity sourness, but to prepare such grainy mustard at home, you will have to work a little, depriving it of its pungency. Yellow mustard or a mixture of yellow and brown mustard in a 3:1 ratio is best suited for such tasks if you want the grains to be unevenly hot.

• Yellow mustard seeds - 200 g
• Apple juice - 125 ml
• Apple cider vinegar - 125 ml + 2 tbsp.
• Granulated sugar - 1 tbsp.
• Liquid honey - 2 tbsp.
• Salt - 1 tsp.

Rinse the grain mustard in cold water, preferably in a sieve under the tap, then transfer the clean product to a small saucepan. Pour a mixture of apple juice and vinegar, cover the pan with cooking stretch film and place in a cool place to brew for two days.

After time, add the remaining ingredients and bring the mixture to a boil. Let simmer for 2 minutes and remove from heat.
Grind a third of the mustard seeds using a blender or pestle in a mortar. Return the crushed grains to the bulk and finely adjust the amount of vinegar, salt and sugar to your own taste.

Place the resulting seasoning in sterile jars and seal. Homemade grainy mustard can be stored in the refrigerator for up to three months.

How to make French mustard

• Grain brown mustard - 1/2 cup
• White wine vinegar - 100 ml
• Sugar - 2 tbsp.
• Salt, black pepper - to taste
• Olive oil - 1 tbsp.
• Lemon - 1 piece
• Cinnamon - 1/3 tsp.
• Shallot - 1 piece

Prepare mustard seeds for cooking - rinse in a sieve under running water.

Heat wine vinegar or white wine in a saucepan until boiling and remove from heat. Transfer the prepared grains into it and leave overnight or for 8-10 hours at room temperature, covered.

Cut the shallot into small cubes and fry with olive oil. Grind in a blender to a paste, grind in a meat grinder or crush in any convenient way.

Remove the zest from the lemon by chopping it on a fine grater.

Mix infused French mustard with onion pulp, sugar, lemon zest and spices.

12.05.2017 282 views

It is not always possible to buy suitable mustard in the store: it often lacks sharpness or taste. But such a seasoning for ready-made dishes can be made at home from simple and affordable ingredients. Depending on the method of processing the grains, mustard is divided into grain and powder. Mustard powder, in turn, is widely used in the preparation of traditional paste-like seasoning. You can buy it at any pharmacy and prepare your favorite seasoning at home.

To get a decent result, it is important to know not only how to make mustard at home and according to what recipe, but also what grains to use. The taste of the finished seasoning will directly depend on this.

How to make mustard at home

When preparing the seasoning, all three types of mustard are used: white, Sarepta and black. And in each case the taste of the spice will be different. It should be noted that the complete one is presented in another article on our website.

White mustard has a milder taste, unlike Sarepta (brown) or black. Brown grains, which have a specific, pungent taste and smell, are suitable for preparing Russian spicy seasoning. However, at home, the taste of the finished spice can be adjusted by the amount of ingredients specified in the recipe.

Preparing mustard at home involves diluting a certain amount of mustard powder with water and adding flavorings: sugar, salt, vinegar, etc. Moreover, the taste of the finished dish is influenced not only by the color of the grains, but also by the temperature of the water that is poured into the powder. The following pattern is observed here: the higher the temperature of the liquid, the softer the result will be, and vice versa. That is why, to prepare hot spices, the powder is never poured with boiling water. It is enough that the liquid temperature is no higher than 40 degrees. But just like the plant variety, the flavor of the finished dish can be adjusted to suit personal preferences.

How to make mustard at home from mustard powder

Depending on the addition of certain ingredients to the recipe, the taste of the prepared mustard will differ. By experimenting with the composition, you can find your ideal recipe for this seasoning.

According to the classic recipe, we prepare mustard at home from powder in the following sequence:

1. Mustard powder (6 teaspoons) is poured into a clean, sterile and dry 200 ml glass jar.
2. The powder is poured with warm water (180 ml) and mixed well until smooth. It is important that there are no dry, poorly diluted lumps left.
3. The jar with mustard mass is sent to a warm place for 10-12 hours. You can put it near the battery. Heat is a must to start the fermentation process.
4. After a while, liquid will appear on the surface of the mustard mass, which is carefully drained.
5. The remaining ingredients are added to the jar of mustard: salt (1 teaspoon), vegetable oil (2 teaspoons), sugar (½ teaspoon). In the classic recipe, no other ingredients are included in the seasoning. Information about what is included can be found in a separate article.

Seasoning prepared according to the classic recipe can be stored in the refrigerator for up to six months.

Mustard seasoning prepared with cucumber or tomato brine is sharper and more pungent. Just like in the previous recipe, mustard powder (3 tablespoons) is diluted to the desired consistency with liquid, but not water, but brine. The resulting mass is thoroughly mixed, tightly closed with a lid and sent to a warm place for 8 hours. After the specified time, the liquid formed on top is drained, sugar to taste (a pinch) and a teaspoon of vegetable oil are added.

Another recipe for spicy Russian mustard is performed in the following sequence:

1. In a saucepan, bring water (125 ml) to a boil with spices: a teaspoon of salt, a tablespoon of sugar, cloves and bay leaf. The finished solution is filtered and cooled.
2. Mustard powder (100 g) is poured into a warm spicy solution, vinegar (100 ml) and vegetable oil (30 ml) are added.
3. The mass is mixed well to a homogeneous consistency and transferred to a glass jar. In a day the seasoning will be ready.

The most delicious seasoning is obtained not from mustard powder, but from freshly ground grains of various types. In addition to traditional spices, other spices are added to it, such as red pepper, nutmeg, coriander and others.

Making grainy mustard at home

The soft and mild grainy seasoning has a delicate, slightly sweet taste, which is not always possible to reproduce at home. To avoid excessive sharpness, it will be useful to infuse it for a long time and process it thermally. However, when preparing it yourself, you can adjust the spiciness to your taste. It’s hard to surprise anyone with the bitter-pungent taste of mustard seeds mixed with water. And only thanks to flavoring additives, salt, sugar and vinegar, it turns into an interesting and unusual seasoning.

The spice is prepared in 2 stages. First, yellow mustard seeds are infused for two days in the refrigerator to eliminate the pungency and bitterness and give a sweetish taste. To do this, the grains (200 g) are washed under running water, transferred to a saucepan and poured with apple cider vinegar and juice (125 ml each). For a more piquant taste, it is recommended to replace a third of the yellow grains with black or brown ones.

After two days of infusion, a tablespoon of sugar and a teaspoon of salt are added to the grains, as well as 2 tablespoons of honey and apple cider vinegar. You can read about this in a special section of our website.

Place the saucepan on the fire, bring its contents to a boil and cook, stirring constantly for 2 minutes. For spicier mustard, the heat treatment time is reduced. The third part of the hot mass is transferred to a blender, crushed, and then mixed with whole grains. This is necessary to make the consistency thicker.