I like to serve mustard with borscht, meat, lard and especially jellied meat. I also constantly use this product to make homemade Provencal mayonnaise. Therefore, I believe that a regular jar of aromatic and spicy sauce should always be in the refrigerator. Today I will tell you how to prepare vigorous homemade mustard from powder in cucumber brine.

Why in brine? Yes, because this is the easiest way to guess with the amount of spices. After all, we pickle cucumbers using sugar, salt and vinegar. And the proportions in the marinade are always chosen well. Therefore, no matter how much mustard powder we take, we will in any case add the correct amount of salt, sugar and acid.

Instead of brine from pickled cucumbers, you can use other brines: brine from sauerkraut and pickled tomatoes is suitable.

Taste Info Sauces

Ingredients

• mustard powder – 5-6 tbsp;
• cucumber pickle – 2/3 tbsp.;
• vegetable oil – 1 tsp.

How to make homemade mustard with cucumber pickle

In many recipes, the brine is used warm. I brought it to a boil (there is also such a recipe). Before preparing mustard, be sure to strain the marinade so that the finished product is free of impurities.

I pour mustard powder into a 250 gram jar. First I poured half the norm, then added more. The main thing is that everything fits in one container.

I pour boiled brine into it in small portions. Stir until a homogeneous mass is formed.

I add a teaspoon of vegetable oil. And mix thoroughly with a spoon again.

I close the jar tightly with a lid and leave it on the table to infuse for 6-8 hours. After which homemade mustard made from powder in cucumber brine should be stored in the refrigerator.

If you try mustard immediately after cooking, it will not have a pronounced taste or pungency. But after the sauce sits for 8 hours, it becomes incredibly spicy and tasty.

On a note

Mustard is a great helper in the household. By using this product you can prevent the formation of mold. When you open a jar of tomato paste and plan to store it in the refrigerator, be sure to coat the inside of the lid with mustard. This way, the paste or other preserved food will last a long time after opening.

Use mustard in cooking. It will add piquancy to dishes and highlight their taste. For example, chicken wings in a honey-mustard marinade would be ideal. Combine mustard and honey, add a little soy sauce and coat the wings with this aromatic mixture. Let marinate for 1-3 hours. Then fry in a pan, grill or bake in the oven.

You can make a lot of sauces with mustard. And you shouldn’t stop your culinary imagination just at making mayonnaise. There are mustard sauces for meat, fish, and vegetables. Experiment.

We told you how to prepare regular homemade mustard with cucumber brine. You can experiment and add a teaspoon of uncandied honey when cooking; you can also add apple cider vinegar and lemon juice to some recipes. Add all these ingredients a little at a time and mix thoroughly. And remember, mustard can change its taste after standing, so once it’s done, let it sit for several hours in a warm place, then cool it and only then can you serve.

Recipes for making spicy mustard have been known for centuries, and delight lovers of spicy sensations, adding flavor to any food on the plate. Today I bring to your attention recipes for making mustard from powder, including cucumber and cabbage brine at home. Even in ancient times, people tried to improve the taste of dishes. As you know, when we first tried to salt food, our distant ancestor was delighted. Over time, people got the hang of it and started using other seasonings. Among them was mustard, from which they began to prepare a vigorous sauce not only from grains, but also from powder.

In addition, mustard is an excellent aid to the body during the season of colds and other diseases. I wrote about it in the article, and you can read it. In addition, mustard sauce lifts your mood and speeds up your metabolism, which is important for anyone who wants to lose weight.

There are a lot of mustard recipes. Known are Russian, English, Dijon, French, spicy, white, with capers and seasonings. All of them are based on two types of mustard - powder and grain. Someday I will share my recipes for making grain mustard, but today...

Classic mustard - recipe from mustard powder

At home, you can prepare mustard in literally minutes, dilute the powder, add various herbs and spices - and every time there is a different and tasty sauce. You can adjust its strength yourself. It turns out to be strong, vigorous and energetic, it penetrates to the brain.

You will need:

• Mustard powder – 5 teaspoons.
• Sunflower oil – 1 teaspoon.
• Water – 80 ml.
• Salt – ½ teaspoon.
• Vinegar 9% - ½ teaspoon.
• Sugar – 2 teaspoons.

How to do:

1. It’s more convenient to mix the ingredients in a bowl, but if you have a convenient mustard jar, then do it directly in it.
2. Add mustard powder, salt, add sugar and stir well.
3. Boil water, let it cool to about 60 degrees, and gradually add to the mixture. Pour in and stir until completely poured.
4. The result is a mixture without lumps, quite liquid. After some time, after standing, it will become thicker.
5. Place the product in a warm place to ripen, this will take a day.
6. Then add vinegar and sunflower oil, stir one last time.

How to make homemade mustard from powder - a simple recipe

Very sharp, vigorous.

Take:

• Mustard powder – 250 gr.
• Salt – 10 gr.
• Vinegar 6% - 50 ml.
• Sugar – 75 gr.
• Vegetable oil – 75 ml.
• Water – 100 ml.
• Black and red pepper – as desired and to your taste.

Preparation:

1. Add hot water to the powder and grind until a thick mixture without lumps comes out.
2. Pour water on top and place in a warm place. It will take up to a day for the seasoning to mature.
3. Drain, add everything else and stir well.

Brine adds a special flavor to homemade mustard. By the way, it was according to this recipe that our ancestors made the sauce, using cabbage and cucumber brines. And they acted wisely, the seasoning for the dishes turned out to be spicy, but soft - it did not burn.

You may be interested to know that grains were not used as food at first. The ancient Romans and Greeks donated its grain to the gods, hoping for their generosity in return. For the first time, mustard sauce similar to the modern one was prepared in the 9th century, and French monks began to make it, who, apparently, knew a lot about food no worse than ordinary laymen.

Lay people also appreciated the delicious sauce and enriched the culinary world with many mustard recipes. In Russia, they learned about the vigorous seasoning closer to the 19th century.

Vigorous homemade mustard made from powder in cabbage brine

You will need:

• Mustard powder – 1 cup.
• Cabbage brine -
• Salt – 1 teaspoon.
• Vinegar – 1/2 teaspoon.
• Seasonings - take as you wish (cinnamon, ginger, cloves, nutmeg are suitable).
• Vegetable oil – 1 tbsp. spoon.
• Sugar – 1 tbsp. spoon.

Cooking with cabbage brine:

1. Heat the brine a little, just a little, so that the powder dissolves better. Place the powder in a bowl and pour in the warm cabbage brine. Pour in little by little, in small portions and stir very thoroughly so that there are no lumps left.
2. Then add salt, sugar, vegetable oil and lastly pour in vinegar.
3. Transfer to a jar and, cover with a lid, place in a warm place for a day to ripen.

Recipe for spicy mustard with cucumber brine and honey

Take:

• Mustard powder – 1 cup.
• Sugar - a tablespoon.
• Honey - a teaspoon.
• Cucumber pickle.
• Salt - a teaspoon.
• Sunflower oil – 1 tbsp. spoon.
• Use seasonings to suit your taste.
• Vinegar – 1/2 teaspoon.

How to prepare powdered mustard:

1. Pour cucumber pickle into the mustard powder in small portions and grind thoroughly. You should get a mass with the consistency of thick sour cream.
2. Add the remaining ingredients and stir again. Leave to ripen in a warm place for a day (covered with a lid).

How to make French mustard at home

Recipe No. 1. it turns out to be real French mustard.

You will need:

• Mustard powder – 230 gr.
• Water – 90 gr.
• Sugar – 50 gr.
• Wine vinegar – 75 gr.
• Cloves and cinnamon - 1 g each.
• Salt – 8 gr.
• Onion – shallot – 100 gr.

How to cook:

1. Boil water and immediately brew mustard powder with it. Stir until a thick mass comes out.
2. Pour boiling water over the mixture again, but there is no need to stir.
3. Place in a warm place to ripen. It is better at night, at least 12–16 hours should pass.
4. Drain the water and stir wine vinegar, cinnamon with cloves, sugar and salt into the almost finished mustard.
5. Simmer a little finely chopped shallot in vegetable oil (it will be transparent, no need to fry), wipe it, and place it in a container with mustard.
6. Stir well one last time and taste the mustard – it’s ready.

Recipe No. 2. German (Dusseldorf) mustard

• Mustard powder – 250 gr.
• Wine vinegar – 25 ml.
• Salt – 7 gr.
• White grape wine – 50 gr.
• Sugar – 75 gr.
• Water – 100 ml.
• Cinnamon – 1 gr.

How to make German mustard:

1. The process of preparing German mustard is similar to French sauce - pour boiling water over the powder and stir.
2. Then pour boiling water over the resulting thick dough again and place somewhere warm. Mustard takes at least 12 hours to ripen.
3. Drain and stir in all other ingredients.

As you can see, recipes for mustard made from powder are not much different, except for some small twists in the form of additives. But I will be glad, friends, if you tell me about yours - I really respect this seasoning, especially in winter. I’m not saying goodbye, I’m looking forward to meeting again. Your Galina Nekrasova.

Preparing homemade mustard is very simple; to do this, you need to take ready-made powder or mustard seeds, add water to the desired consistency and let it brew for 6-8 hours. But why make simple mustard when you can diversify the sauce with interesting flavors, for example, using cucumber pickle.

In fact, for this recipe, you can take brine from any pickles: tomatoes, cabbage, assorted vegetables, in a word, whatever your heart desires. At the end we get an original sauce for those who like it spicy. So we’ll tell you how to make it in brine below.

How to cook mustard in brine?

Let's start with a simple recipe that does not require any other ingredients other than the mustard powder itself, sugar, oil and brine.

Ingredients:

• dry mustard - 1/2 cup;
• sugar - to taste;
• vegetable or olive oil - 2 tbsp. spoons;
• cucumber pickle.

Preparation

Pour dry mustard and sugar into a jar, fill everything with brine, bringing the mustard to the required consistency (keep in mind that after steeping the mustard will thicken at least a little). Mix the contents of the jar thoroughly, screw on the lid and put everything in a warm place to steep for 6-8 hours. After the time has passed, add oil to the mustard and mix everything again.

Ready mustard is spicy. This strong sauce is a great addition to lard or meat.

Brine mustard recipe

If before we looked at a simple recipe for making mustard with cucumber brine, then next we will focus on creating unusual ones with herbs and other ingredients that add piquancy to the finished dish.

Ingredients:

• yellow mustard seeds - 3 tbsp. spoons;
• brown mustard seeds - 1 tbsp. spoon;
• fresh thyme - 3 teaspoons;
• fresh rosemary - 2 teaspoons;
• vinegar - 1 tbsp. spoon;
• cucumber pickle - 1/3 cup;
• sugar - 1 teaspoon;
• salt - 3/4 teaspoon.

Preparation

Mix together mustard seeds, thyme, rosemary, brine and vinegar. Cover the mixture with film and leave for 2-3 days. After the time has passed, put the mustard seeds in a blender along with sugar and salt, and beat until the mixture becomes slightly more homogeneous.

Homemade mustard with cucumber brine

Ingredients:

• mustard seeds - 6 tbsp. spoon;
• cognac - 3 tbsp. spoons;
• sugar - 1/4 cup;
• salt -1 teaspoon;
• vinegar - 1 tbsp. spoon;
• cucumber pickle - 2/3 tbsp.

Preparation

This recipe does not differ in its cooking technology from the previous one: mix the grains with sugar, pour in brine, vinegar, add a little salt, cover and leave for 3 days. After the time has passed, grind the mustard using a blender or coffee grinder to the required consistency.

Mustard recipe with cucumber brine

Ingredients:

• dry mustard - 1/4 cup;
• light beer - 1/4 cup;
• brine - 1/4 cup;
• turmeric - 1 teaspoon;
• egg - 1 pc.;
• salt - 1 1/4 teaspoons;
• starch - 1 teaspoon;
• lemon juice - 1/2 teaspoon;
• sugar - 1/2 teaspoon.

Preparation

Mix beer and brine and pour mustard and turmeric into it. Leave the mixture in the refrigerator overnight, remembering to cover with cling film.

Prepare a water bath: pour 3 cm of water into a saucepan and put it on the fire. Beat the egg into the mustard mixture and mix everything thoroughly. Following the egg, we also add salt, starch and sugar, and beat everything again. Place the container with mustard sauce in a water bath and, stirring constantly, cook until thickened for about 4-6 minutes.

Ready-made mustard is perfect for sandwiches, sandwiches, or hot dogs. It has a soft and sweet taste with notes of beer and brine. This unusual sauce can be stored in a jar with a sealed lid for about 2 weeks.

Tastes change, I know that for sure. About 5 years ago I was not at all interested in the topic of how to make mustard from powder at home. I didn't like the taste of mustard or the smell. I'm sure many people have a question - what about jellied meat without mustard? - it’s also a spicy thing and goes well with jellied meat.

But, as I already said, tastes change and now a jar of vigorous mustard is always in my refrigerator. It is not only a tasty and spicy addition to jellied meat, meat and fish dishes. I like to add mustard to marinade for meat, you can make salad dressings. How do you like this sandwich - a piece of dark bread, a thin layer of mustard, slices of salted lard and rings of pickled cucumbers on top? A song, not a sandwich.

Of course, you can buy this seasoning in the store, but I believe that good mustard is homemade mustard, especially since it is easy and quick to make. But any dish, even the simplest one, has its secrets. If you don’t have your own recipe, then using some tips you can easily create your own exclusive seasoning.

Homemade mustard - subtleties of preparation

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

• water can be replaced with cucumber, tomato, cabbage brine, or made with beer, milk, dry wine.
• Sugar can be replaced with honey; they say mustard is good with buckwheat honey.
• To give a special aroma, various spices are added such as cinnamon, turmeric, ground cloves, coriander, ginger, nutmeg.
• To prevent the mustard from losing its aroma and pungency longer, add lemon juice and vinegar.

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

How to make mustard powder at home from brine

I make mustard from the brine from pickled cucumbers or tomatoes. I like this recipe because there is no need to add anything extra. When pickling, I put different spices in a jar and the brine always turns out aromatic and tasty, check out my recipe for pickled cucumbers.

Ingredients:

• dry mustard powder - 3 tbsp. l. with a slide
• brine from pickled cucumbers or tomatoes - 100 ml
• salt - 1 tsp.
• sugar - 2 - 3 tsp.
• apple cider vinegar - 2 tbsp. l.
• mustard oil - 1 tbsp. l.

Step-by-step recipe with photos:

Tips for the recipe:

• If you do not have mustard oil, you can replace it with sunflower oil.
• I use my own homemade apple cider vinegar. It's weaker than store-bought, so I add 2 tablespoons. If you use a store-bought one, add one first so that the mustard does not turn out sour.
• The amount of vinegar also depends on how much there is in the brine. I already know the taste of my products, so I use the proportions indicated and the mustard does not turn out sour. So adjust according to your taste, you may not need vinegar at all if there is enough of it in the brine.
• I also add sugar depending on the brine I use. If it’s from cucumber, then I put three spoons, and if it’s from tomato brine, then two.
• “A heaped spoon” is a loose concept. Therefore, before putting the mustard in the refrigerator, check how thick it is. If you find it too thick, you can add brine and bring to the desired consistency.

In principle, the mustard is ready, but at this stage it will be more bitter than necessary, and it will not yet have the pleasant pungency and expected taste. We need to give her time to brew. Place the jar of mustard in the refrigerator overnight, and the next day serve a strong seasoning, for example, with jellied meat.
Thanks to the brine and apple cider vinegar, mustard, if stored in a sealed container and in the refrigerator, will not lose its quality for a month.

This seasoning not only adds piquancy to dishes, but also benefits our body, improving appetite, digestion and metabolism, and facilitating the digestion of proteins. There are also contraindications for this spicy seasoning, but in more detail about the benefits and harms of mustard there will be an article, follow the blog news, and in the meantime, watch the video.

Benefits and uses of mustard - video

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

Good luck with your experiments.

Elena Kasatova. See you by the fireplace.

When buying ready-made mustard in a store, we are often disappointed in its quality, especially those who like a more vigorous product, such as my husband. Whether you want it or not, you’re wondering how to make mustard in brine yourself? Not every housewife will undertake to prepare something similar at home. Today I will tell you about such a tasty and easy-to-prepare option as mustard in brine. The recipe for making it is simple, like everything ingenious..

It is with brine that we will prepare the sauce. The same one that many men prefer after stormy holidays, and women simply pour it out. But in vain! It already contains everything you need, sugar, salt and spices, and it’s just a shame to throw it away. Let's give it a second life.

For the recipe for homemade mustard in brine, both cucumber and tomato are suitable, even assorted vegetables, it doesn’t matter.

The main thing is that it is not cloudy and sour. Most often, of course, our people prepare mustard with cucumber brine (the recipe is the same). Apparently the men are trying, supplying raw materials for the housewives after the feast. Although at the same time, in my opinion, mustard made with brine from pickled cucumbers is no different from that made with tomato.

In general, you can of course experiment with various additives. However, I recommend not to do this. Your experiments will most likely fail. Classic, pure mustard in brine at home has the best taste. It is no coincidence that this is what is usually bought in stores.

Such a simple sauce, suitable practically and goes well with. Our men love to spread it on bread, using it with. And of course, what kind, without mustard! Any gourmet will tell you this.

Today I opened a can of tomatoes. They turned out simply fabulous and the mustard in brine (recipe below) will turn out just as fabulous. Moreover, I have already set the jellied meat to cook. I’ll bring it to the table with it.

We will prepare this immediately, in the container in which we will store it. Pour the required amount of brine into the jar and heat it a little. Just don't overdo it!

If you want homemade mustard made from powder in tomato brine to be thick and vigorous, then the temperature of the mixture should not be higher than 30 degrees.

Preparation

Pour dry mustard into the warm brine; we need to dilute it thoroughly, so mix thoroughly several times so that there are no lumps. It is very important. The quality of the finished product largely depends on its uniformity. We close the jar with a lid and place it in a warm, dark place for 6-7 hours to mature.

That's all. I’m finishing the story about how to prepare mustard from powder in brine. Time is up and it's time to continue. Now the resulting mixture must be mixed again and vegetable oil added. Just in case, mix everything thoroughly again. We store this product in the refrigerator, on the top shelf or on the door.

Let's try it freshly prepared. Just be careful, don't be greedy. Use just a little bit on the spoon so you don't burn yourself. Oh, the mustard turned out to be evil, vigorous. Serve with jellied meat. Men will be especially pleased. Bon appetit!

Ingredients

• 1 glass – brine;
• 6 tbsp – mustard powder;
• 1 tbsp – vegetable oil.