In this article we tell you how to prepare mustard at home. You will learn how to make mustard from mustard powder correctly. We will look at the classic recipe for making the sauce, as well as with the addition of cucumber pickle, honey and applesauce.

How to brew mustard powder with water

To prepare mustard at home, use whole grains and powder. In this article we will look at the features of preparing homemade mustard from powder.

You can make your own mustard sauce

Before diluting the mustard, sift the powder. This will make it more crumbly and reduce the number of lumps. Use a whisk to stir. With its help, you will quickly get a homogeneous consistency.

To brew homemade mustard from mustard powder, use warm or hot water. Boiling water makes the taste of the sauce softer and not hot.

To get a more aromatic sauce, add cinnamon, cloves, nutmeg, and white wine to the mustard. Mustard with honey has a softer and piquant taste. To soften the taste, mayonnaise is added to the vigorous sauce.

Infuse mustard from mustard powder at home for at least a day. The longer you steep the sauce, the sharper the taste you will get.

You learned how to brew mustard correctly. Now let's look at various mustard recipes from mustard powder at home.

Recipes for making mustard from powder

Mustard can be prepared not only from grains, but also from powder

There are many recipes for making mustard from powder. Residents of different countries prepare this sauce in their own way, adding spices, fruits, and wine. Most recipes are based on the classic mustard recipe made from mustard powder.

Classic recipe

In the classic recipe for making mustard at home, the powder is diluted with water without adding vinegar and various spices. To keep the sauce fresh longer, place a slice of lemon on top and store the product covered in the refrigerator.

You will need:

• mustard powder - 3 tablespoons;
• vegetable oil - 2 teaspoons;
• salt - ½ teaspoon;
• water - 200 ml.

How to cook:

1. Pour mustard powder with water, stir until smooth and leave in a warm place for 10 hours.
2. Pour off excess liquid from the surface of the sauce.
3. Add sugar, salt and butter, stir.

Calorie content:

Calorie content per 100 g. classic mustard 120 kcal.

Spicy mustard

To make mustard more spicy, it should be infused for at least a week, and the amount of powder should be taken twice as much as indicated in the classic recipe. Consider the recipe for spicy mustard.

You will need:

• mustard powder - 6 tablespoons;
• water - 8 tablespoons;
• granulated sugar - 1.5 teaspoons;
• salt - 1 teaspoon;
• vegetable oil - 1.5 tablespoons;
• vinegar - 1 tablespoon.

How to cook:

1. Mix mustard powder, salt and sugar, pour hot water over them and mix with a whisk.
2. Add vegetable oil and vinegar to the sauce, stir and leave for a week in a tightly closed container.

Calorie content:

Calorie content per 100 g. spicy mustard 193 kcal.

Homemade “Russian” mustard

At the beginning of the 18th century, mustard appeared in Russia and immediately gained popularity. It was added to dishes of meat, poultry, fish, and combined with vegetables, fruits and berries. Let's look at a traditional recipe for homemade mustard made from powder in Russian.

You will need:

• mustard powder - 100 g;
• vegetable oil - 2 tablespoons;
• bay leaf - 2 pcs.;
• salt - 1 teaspoon;
• sugar - 1 tablespoon;
• cinnamon - 1 pinch;
• cloves - 1 pc.;
• vinegar 3% - 125 ml;
• water - 125 ml.

How to cook:

1. Boil water over low heat, add bay leaf, spices, salt and sugar, stir.
2. Remove from heat, cover, and let steep for 10 minutes.
3. Strain the cooled broth.
4. Pour mustard powder into the broth and stir until smooth.
5. Pour in vegetable oil and vinegar, stir. You should have the consistency of a liquid slurry.
6. Transfer the sauce to a glass container and leave for 24 hours covered.

Calorie content:

Calorie content per 100 g. Russian mustard 147 kcal.

Mustard with cucumber brine

Cabbage, tomato or cucumber brine gives mustard a piquant sourness. If there is no vinegar in the marinade, then 3% essence must be added to the recipe. Consider a recipe for homemade mustard made from mustard powder and cucumber brine.

You will need:

• mustard powder - ½ cup;
• vegetable oil - 1 teaspoon;
• granulated sugar - ½ teaspoon;
• cucumber pickle - 150 ml.

How to cook:

1. Combine mustard powder with sugar, dilute with brine and mix.
2. Transfer the mixture into a glass container and leave to infuse overnight.
3. Drain off excess liquid, add vegetable oil and stir.

Calorie content:

Calorie content per 100 g. mustard with cucumber brine 177 kcal.

Powdered mustard with honey

Mustard combined with honey has a softer and piquant taste.. To prepare the sauce, both fresh honey and already candied honey are used. Before cooking, it is melted in a water bath or in a microwave oven. We'll tell you how to prepare mustard with fresh harvest honey.

You will need:

• mustard powder - 100 g;
• water - 60 ml;
• vegetable oil - 25 ml;
• honey - 10 ml;
• salt - ¼ teaspoon.

How to cook:

1. Sift mustard powder, add salt, add hot water and stir until smooth.
2. Add oil, lemon juice and honey, stir.
3. Transfer the sauce to a glass container, cover with a lid and leave for 7 days.

Calorie content:

Calorie content per 100 g. mustard with honey 306 kcal.

French mustard

French mustard has a mild taste and spicy aroma. There are many traditional sauce recipes in France. Let's consider one of them.

You will need:

• mustard powder - 200 gr.;
• cinnamon - 1 pinch;
• cloves - 1 pc.;
• granulated sugar - 1 tablespoon;
• salt - ½ teaspoon;
• onion - 1 pc.;
• water - 125 ml;
• vinegar - ¼ cup.

How to cook:

1. Sift the mustard powder and gradually dilute it with warm water until the consistency of a thick dough.
2. Bring the remaining water to a boil and pour it over the resulting mustard mixture.
3. Infuse mustard for 24 hours.
4. Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, stir until smooth.
5. Pass the onion through a meat grinder, fry the resulting mass over low heat and combine it with mustard.

Calorie content:

Calorie content per 100 g. French mustard 168 kcal.

Mustard with applesauce

Sour apple varieties, such as Antonovka, are suitable for preparing mustard with applesauce. Consider a recipe for homemade mustard made from powder with fruit puree, which is suitable for dressing salads, meat and fish dishes.

You will need:

• mustard powder - 1 tablespoon;
• granulated sugar - 20 gr.;
• salt - 1 pinch;
• cinnamon - 1 pinch;
• vegetable oil - 30 ml;
• vinegar - 1.5 tablespoons;
• lemon juice - 1 teaspoon;
• apple - 1 pc.

How to cook:

1. Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
2. Peel the cooled apple, rub the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, stir until smooth.
3. Lastly, add vinegar and stir. If the mustard tastes sour, add sugar.
4. Infuse the sauce for 48 hours in the refrigerator.

Calorie content:

Calorie content per 100 g. mustard with applesauce 138 kcal.

For more information on how to prepare mustard, watch the video:

What to remember

1. To make mustard from powder, just dilute it with hot or warm water. Boiling water softens the taste of the sauce and reduces the heat.
2. To improve the taste, spices, fruits, and wine are added to mustard.
3. Mustard combined with honey has a softer and piquant taste.
4. The longer you steep the mustard, the stronger the flavor of the sauce.

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.

“Vinegar makes you angry, mustard makes you sad, onions make you cunning, wine makes you guilty, and baking makes you kinder.”

This is the gastronomic rule of Alice from Wonderland, invented by the famous mathematician, successful photographer and wonderful writer Lewis Carroll.

A very strange person, this Alice, I tell you. Well, who would think of being upset after tasting mustard!

Although, it all depends on what kind of mustard you have on the table. After all, sometimes store-bought mustard doesn’t even look like mustard at all. Where can you not be upset?! It’s different - homemade mustard, strong, fragrant, which takes your breath away and brings tears to your eyes!

Having wandered around the Internet in search of the best recipe for homemade mustard made from powder, I found myself completely at a loss: probably not a single culinary dish has such a huge number of varied preparation options as mustard.

Homemade mustard with boiling water and ice water, with sugar and honey, with vinegar and wine, cooked for 15 minutes and aged for several days, and even mustard with applesauce... How do you like this variety?! There's a lot to be confused about, right?

How to actually make delicious mustard at home?

Bearing in mind that preparing homemade mustard in boiling water once took me too much time, and the result left much to be desired, I decided to experiment and prepare homemade mustard in brine.

There are also options when preparing mustard in brine: homemade mustard is prepared in tomato, cabbage, and cucumber brine. However, since the brine from the pickled tomatoes stored for the winter is not yet ready, and cucumber brine is in abundance, I will also prepare the mustard using the brine from the pickled cucumbers.

• 100 g dry mustard powder
• 160 ml cucumber pickle
• 2 teaspoons honey
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons unrefined vegetable oil
• juice of ½ large lemon
• 3 teaspoons turmeric powder
• 2 buds of dried cloves
• a pinch of ground coriander

How to make homemade mustard from powder

1. In an enamel bowl with a lid, mix dry mustard powder with crushed clove buds, ground coriander and turmeric.

After adding turmeric, the grayish mustard powder immediately takes on a spicy smell and a cheerful chicken-yellow color.

2. Pour the heated but not too hot cucumber pickle in small portions into the mixture of mustard powder and spices. I mix everything thoroughly until a homogeneous composition is obtained that has the consistency of thick homemade sour cream.

3. Add sugar, salt and honey to the resulting mixture.

Important! Since everyone’s recipes for homemade pickles are different, the ratio of salt and sugar in the finished brine also varies. Therefore, when adding honey, sugar and salt, adjust the amount of these ingredients to taste. If the brine is too salty, you can do without salt altogether. But be sure to add honey. This will make the mustard even tastier.

4. Once again, thoroughly mix all the ingredients. I cover the enamel bowl with homemade mustard with a lid and place it in a warm place for 6 hours so that the mustard loses its bitterness and becomes strong.

In summer there is no need to look for a warm place in the apartment. But in the cold season this may pose some difficulties. In winter, dishes with homemade mustard can be placed on the radiator. I had to contrive and place the saucepan on the water heater, which was turned on due to the lack of not only heating, but also hot water :).

But my efforts were not in vain, and within an hour the appetizing scent of homemade mustard spread throughout the apartment.

5. After the allotted time has passed, I remove the mustard from a warm place in which it has already warmed up. While stirring the mustard, I add juice squeezed from half a lemon and vegetable oil, which will soften the harsh taste of fresh homemade mustard.

6. Transfer the mustard to a jar with a tight-fitting lid and place it in the refrigerator.

The shelf life of homemade mustard is slightly shorter than that of store-bought mustard. However, homemade mustard is never left in the refrigerator. Especially when there is a piece of lard or Ukrainian homemade pork and chicken sausage next to it.

Homemade mustard improves appetite and promotes digestion, relieves the first symptoms of a cold and treats cough, and has antioxidant properties. So eat homemade mustard and stay healthy!

Prepare delicious and healthy dishes with HobbyMama!

GotjaRussia, Zavodoukovsk

Reputation: +15776 All author's recipes: 720

Publication date: 2016-12-08 I liked the recipe: 12

Recipe: Homemade mustard - in brine from pickled tomatoes

Ingredients:
ground mustard - 20 gr.;
pickled tomato brine - 3 tbsp;
salt - a pinch;
granulated sugar - 0.5 tbsp;
vegetable oil - 1 tbsp.

Cooking method:

I myself don’t eat mustard, I can’t. But my husband loves this seasoning very much, so at his request and precisely according to this recipe, I cook it. I found this recipe a long time ago in an old book “On Tasty and Healthy Food.” Pour dry mustard into a clay plate. I poured a large heaping tablespoon.

Add the tomato brine little by little.

Thoroughly stir all the lumps of dry mustard. Mustard should be like thick sour cream.

homemade mustard in brine

Add salt, sugar and vegetable oil.

Grind everything thoroughly again.

Place the prepared mustard in a glass jar, close tightly and place in a warm place to mature for 3-4 hours.

The mustard absorbs all the aromas of the brine and because of this it turns out aromatic and not very sharp. I did not indicate the ripening time of the mustard.

Cooking time:PT00H05M5 min.

Recipe comments:

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Reputation: +6693 All author's recipes: 206

Publication date: 2015-04-27 I liked the recipe: 34

Recipe: Homemade mustard - Cold method, in brine with honey

Ingredients:
mustard powder - 50 g;
cucumber pickle - 150 ml;
honey - 1 tsp;
salt - 5 g;
sunflower oil - 1 tbsp

Cooking method:

I suggest making homemade mustard in brine, it will save time, and the mustard will turn out much tastier.
To prepare the mustard, I used cucumber pickle, but you can use whatever you have.

Homemade mustard in brine

The brine already contains all the necessary spices for delicious mustard.
In addition to brine, we will need; mustard powder, sunflower oil, honey and salt to taste.

Take a small jar that can be sealed tightly.
The jar and lid should be washed thoroughly, doused with boiling water and dried.

Place mustard powder in a dry jar; I measured it with a tablespoon (four heaped spoons).

Then pour the brine into the jar, stirring well, you should get a homogeneous consistency.

Close the mustard with a lid, cover with a towel and place in a warm place. After 4-5 hours, the mustard will be ready for use. I leave it overnight.

Cooking time:PT00H05M5 min.

Approximate cost per serving:20 rub.

Recipe comments:

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Description: A good recipe for making mustard. Thanks for the recipe!!! By the way, I use not only cucumber brine, but also from tomatoes, cabbage, and assorted vegetables. For you, my simple recipe for homemade mustard. At the same time, you need to stir the mustard so that there are no lumps.

Close the jar (if you cooked it in a bowl, then transfer it to the jar and close the lid tightly). The hassle is minimal, and the brine in winter is quite enough. I just love thermonuclear mustard, but in Estonia we only have Põltsamaa mustard in a tube that is close to my taste, the rest is German or Danish mess that you can eat with a spoon.

Strong mustard, easy to make!!! I made it for homemade mayonnaise, but I got some kind of dark powder, so the mustard itself turned out dark, it doesn’t look very nice in mayonnaise. An American, an Englishman and a Russian argued who could make a cat eat mustard.

The Englishman put mustard between pieces of sausage and gave it to the cat. Russian: “This is a hoax!” Then he takes mustard and smears it under the cat’s tail. To get the sharpest mustard flavor, use an ice-cold brine. Take mustard powder and brine in a ratio of 1 to 2 (by volume). Mix everything thoroughly until the mustard is all wet.

To soften the taste of mustard, you can add vegetable oil - the more oil, the less pungent the mustard will be. Let the mustard brew for 2~3 hours at room temperature. Mix thoroughly again and put in the refrigerator. The mustard turned out - BRRRR! Vigorous!!! There was yellow powder. We used cucumber pickle (barrel). Much later, we came across this jar in the back of the refrigerator and were surprised and delighted - the mustard was what we needed!!!

Spicy, moderately biting, homemade. If you think this is difficult, then I can assure you that it is more difficult to buy good mustard powder than to make the mustard itself. But this mustard is brown in color, and when ground, it turns out to be a dirty yellow powder with black dots. This recipe has been proven for decades; my father always made mustard himself and did not trust this process to anyone. This was his signature mustard. My father always made it before the holidays, a day in advance, and for as long as I can remember, we never bought mustard.

But after that, at home I only saw mustard prepared by my father. My father prepared mustard not only for himself; he was often asked to make mustard by friends and relatives. Now let's move on to the recipe itself. To prepare mustard, I take a 200 gram glass jar with a lid.

Add a little water and stir our mixture until the mustard has a consistency similar to sour cream. But this spot will not appear immediately. After we have mixed the mustard until smooth, we set the mustard to “ferment” or, as my father said, to ferment. The temperature required when fermenting mustard should be about 60 degrees Celsius.

How to make spicy mustard at home

Did you know that the mustard plant itself is used in agriculture instead of chemicals? Did you know that not only mustard is made from mustard powder? Mustard powder is used in cooking, for making mayonnaise, various sauces, and for preserving food. For example, I love canned tomatoes with mustard seeds, and pickled tomatoes with mustard powder.

Regular mustard will do the job just fine. If you like it with horseradish, then you can add finely grated horseradish, about a teaspoon, to the already prepared mustard. And again mix everything well. Well, with spicy mustard, we figured out how to make it at home. And soon I will cook delicious jellied meat.

Preparation of mustard:

But mustard is rare. The stomach is not healthy. I myself cannot eat mustard. Nice thing: I prepared everything at home, you know what’s inside and that’s it. Anatoly, thank you for your recipe. Prepare the New Year according to it. I also seem to have about the same proportions of everything. And I agree about the dishes - it’s great to wash with mustard.

My mother also made mustard herself, just as it is written here, and to complete the taste she always added vinegar. This “peasant” mustard is good for fatty foods: lard, jellied meat. In my family, we love to season our dishes with mustard. But, you described it in such detail and showed how to prepare it in a different way - I will definitely use your recipe. I don’t like mustard and don’t eat it, so I couldn’t learn how to cook it in a way that my family would like.

I looked and tried a lot of recipes, but yours, just what the doctor ordered, is the best. Perhaps the taste of vigorous mustard is the only taste that remains as bright as in childhood. Of course, now you can just go to any store and buy a jar of this spice.

Take dry mustard powder, salt, sugar and vegetable oil. Place everything in a mixing cup. Add boiled water or cucumber pickle.

After a day, if you like, add vinegar or lemon juice to the mustard and mix thoroughly. If the mustard turns out thick, it can be diluted with boiled water. Store mustard in an airtight jar. For variety, you can add black and red pepper, horseradish minced into a meat grinder, garlic, nuts and other spices to the mustard.

I'll be glad if you like the recipe! Water or brine must be added warm, in this case the mustard turns out vigorous. Because you can’t buy this kind of mustard in the store. The fact is that to make good mustard, pure mustard powder is desirable.

Mustard in brine “Yadrenaya”

And I really love mustard.

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Mustard is a spicy-aromatic plant and, at the same time, a seasoning prepared from its seeds. On the one hand, it seems that there is no dish easier to prepare than mustard seed seasoning; on the other hand, there are a huge number of recipes in the gastronomy of different countries and peoples.

How to make homemade mustard from dry powder - a classic recipe

One of the most common and fastest recipes involves ready-made powder. The finely ground dry component quickly combines with the liquid base; the seasoning turns out to be attractive in appearance with a piquant taste and a pleasant lemon aroma.

Ingredients:

• Dry mustard, ground into powder - 3 tbsp. l.
• Vegetable oil – 1 tbsp. l.
• Lemon juice – 2 tbsp. l.
• Salt – 0.5 tbsp. l.
• Granulated sugar 1 tbsp. l.
• Boiling water – 100 ml.

Cooking method:

1. Combine dry ingredients - sugar, salt, powder.
2. Boil water and pour boiling water over the mixture (according to the norm).
3. Grind until smooth.
4. Pour in the oil.

The most useful is olive, then flaxseed, but the regular one, made from sunflower, is no worse.

1. Squeeze the juice from the lemon and also add it to the seasoning.
2. Cover the container with the finished product tightly with a lid to prevent it from drying out.

Before serving, the seasoning should stand for several hours in a cool place. This is just enough time to prepare dinner and invite the family to the table.

Recipe for mustard with tomato brine

To obtain a tasty mustard paste, many housewives use brine. It is usually rich in vegetable juices and has sufficient salt and spiciness.

Products:

• Tomato marinade – 330 ml.
• Mustard powder - 2/3 cup.
• Sugar – ¼ tsp.
• Salt – 1/3 tsp.
• Vegetable oil – 2-3 tbsp. l.

Sequencing:

1. Pour tomato marinade into a 0.5 liter container and add mustard powder on top.
2. Add sugar and salt here and start kneading thoroughly.
3. You can simply close the jar with a plastic lid and shake, turning, until a homogeneous mixture is obtained.
4. If it’s too thick, add a little liquid; if the seasoning is too thin, add mustard powder.
5. At the very end, pour in the oil and mix again until smooth.

Interesting: Oil reduces the sharpness; if you want to get a vigorous mixture, then you need to pour in just a little bit of it. If you want a delicate sauce at the end, add a little more oil than normal. And be sure to let it sit before serving.

How to make mustard from powder with cucumber brine

As mentioned above, marinade is an excellent liquid base for preparing mustard. Tomato is considered the most suitable, followed by cucumber.

Ingredients:

• Liquid from pickled cucumbers – 220 ml.
• Mustard seed powder – 3 tbsp. l.

Cooking plan:

1. Cucumber pickle is best taken chilled.
2. Pour it into a fairly deep container.
3. Then pour in the powdered component.
4. Using a wooden spatula, gently stir until the mixture is homogeneous in consistency.
5. Lastly, add the oil and stir again.
6. Transfer the prepared mixture into a suitable glass container.
7. Seal tightly and hide away in the refrigerator.

In principle, the seasoning can be served immediately, but a good product should steep for 1-3 days.

Recipe for mustard with cabbage brine

If the harvest of cucumbers was small, but a huge amount of cabbage was pickled, then in winter and spring thrifty housewives have a chance to pamper their loved ones with a spicy sauce made with cabbage brine.

Ingredients:

• Mustard powder – 1 cup.
• Cabbage brine.
• Salt – 1 tsp.
• Sugar – 1 table. l.
• Refined oil – 1-2 table. l.
• Vinegar 9% – ½ tsp.
• Seasonings.

Algorithm of actions:

The preparation technology is somewhat different from previous methods: there the dry component was poured into the liquid, here it’s the other way around.

1. Pour mustard (as required) into a deep bowl.
2. Stirring constantly, add cabbage brine to it, and this should be done in small portions to control the consistency.
3. When the mass reaches the desired thickness, add sugar, salt, oil and vinegar.
4. Grind thoroughly to obtain a homogeneous mass.

This recipe opens up a wide field for experimentation for the housewife - various spicy additives can be added to this sauce, for example, ground cloves or nutmeg.

Delicious mustard with honey

The following recipe suggests combining seemingly incompatible products - spicy grains and sweet honey. The seasoning prepared with such products is both spicy and sweet at the same time.

Ingredients:

• Mustard seeds – 70 gr.
• Salt – ½ tsp.
• Natural honey – 50 ml.
• Water – 50 ml.
• Juice of half a lemon.

Good housewives advise preparing mustard powder yourself, since in this case the seasoning turns out to be sharper and more aromatic.

Preparation:

1. Using an electric or mechanical coffee grinder, grind the beans.
2. Sift through a strainer into a deep container.
3. Mix with salt (it is better if it is also finely ground).
4. Boil water and immediately pour in mustard powder.
5. Grind, if it turns out too thick, add a little more hot water.
6. Then add honey into the mass, continuing to grind.
7. Finally, add oil and lemon juice.

The resulting product requires some time to infuse; they say that it should “ripen” within 4-5 days, but it is unlikely that household members will be able to withstand it for that long.

Very spicy old Russian homemade mustard

At all times, housewives knew how to “warm up” the appetite of their loved ones - they used mustard for this. Today it’s not a problem to buy it in a store, but cooked at home is many times tastier.

Ingredients:

• Mustard powder – 200 gr.
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Boiling water – 220 ml.
• Vegetable oil – 1-3 tbsp. l.
• Vinegar 3% – 200 ml.
• Cloves, cinnamon, bay.

Algorithm of actions:

1. Pour boiling water into a deep container according to the norm, add salt and sugar.
2. Add laurel, cinnamon, cloves or other spices here.
3. Place on low heat and let stand for 5-7 minutes.
4. Strain through cheesecloth to prevent large particles from getting into the future mixture.
5. Pour hot marinade over mustard powder.
6. Mix thoroughly.
7. At the very end, add oil and vinegar, tasting the taste along the way.

It is best to put the finished product into small jars and cool. Keep in the cold for several days.

Spicy Russian mustard

Today, the plant of the same name is grown by a rare gardener, but buying seeds or ready-made powder is not a problem. This means you can try preparing aromatic seasoning according to one of the old Russian recipes.

Take:

• Mustard powder – 4 tbsp. l.
• Water – 6 tbsp. l.
• Salt – 1/3 tsp.
• Sugar – 1-2 tsp.
• Vegetable oil – 1-2 tbsp. l.
• Vinegar 9% – 1 tbsp. l.

Sequencing:

1. Sift the powder to break up any lumps.
2. Fill with water as required and rub thoroughly.
3. Add remaining dry ingredients.
4. Stir until smooth.
5. Pour in vinegar and continue rubbing.
6. Lastly, stir in the butter.

There is no need to prepare too much of the tasty mixture; the recipe is simple and quick to prepare.

Dijon mustard recipe

The hot and spicy seasoning from the plant of the same name was and is being prepared in different countries of the world, but only one city received the right to give the spicy sauce its name - the French Dijon, located in Burgundy.

The popularity of this dish is high, but there are not many recipes; the French know how to keep secrets, but we will reveal one.

Ingredients:

• Mustard seeds (white and dark brown).
• Fresh honey.
• White wine (can be replaced with grape vinegar).
• Olive oil.
• Carnation.
• Provencal herbs.
• Boiling water – 1 glass.
• Salt – 1 tsp.
• Vinegar – 1 tbsp. l.

Algorithm of actions:

1. Boil water in a small saucepan, add herbs, pepper, and salt.
2. Pour the seed mixture into a separate container and crush them a little with a pestle so that some remain uncrushed.
3. Strain the aromatic boiling water through a sieve, pour it over the suppressed grains so that the water barely covers them.
4. Add white wine, oil and vinegar here.
5. Grind everything thoroughly.
6. Leave in the room until cool, then seal and put in the refrigerator.

With this seasoning, breakfast should be in the French style, for example, toast with egg and ham.

Another version of French mustard with grains

Real mustard is not only tasty, but also healthy, and can be served with both fish and meat dishes.

Ingredients:

• Mustard powder – 1 cup.
• Mustard beans - ¾ cup.
• Water – 1 glass.
• White wine (dry) – 1 glass.
• Vinegar 5% – ½ cup.
• Brown sugar - ½ cup.
• Seasonings – 1 tsp.

Algorithm of actions:

1. Mix the grains and dry ingredients with water and leave to steep for a while.
2. Prepare a fragrant mixture of bite, wine and seasonings, you can add half a fresh onion.
3. Place on low heat and let stand for 10 minutes. Strain.
4. All that remains is to combine the marinade and the previously prepared mustard mixture. Grind a little, cool.
5. Store refrigerated in a glass container with sealed lids.

Delicious mustard on applesauce

Sour apples are also suitable for making aromatic seasoning, or even better, applesauce.

Ingredients:

• Applesauce – 1 baby food jar.
• Mustard powder – 3 tbsp. l.
• Sugar – 1 tbsp. l.
• Salt – 1 tsp.
• Vinegar – 1-3 tbsp. l.
• Sunflower oil – 1-2 tbsp. l.
• A mixture of seasonings and spices.

Algorithm of actions:

Secret: This dish doesn’t require any water at all; applesauce serves as the liquid base, which also adds a piquant, slightly sour taste.

Delicious, spicy and aromatic mustard in brine is a wonderful, spicy sauce for a wide variety of meat dishes, from a regular sausage sandwich for breakfast to a good, rich jellied meat for a holiday table. But store-bought mustard in jars or plastic tubes rarely pleases with its pungency or aroma.

In order to get a truly tasty seasoning, it is better to prepare it yourself at home, especially since it is very easy. Fortunately, it is not at all difficult to purchase mustard powder in the store. It is more difficult to decide on a recipe, since there are a great many of them. And here a lot depends on what qualities of the sauce are most important for the housewife. To make it truly spicy, the most suitable recipe is to make mustard from powder in brine. Although there are also options for hot or cold water, apple juice. But these are all softer options.

Mustard in brine from pickled cucumbers or tomatoes

How to brew mustard from powder in brine? The easiest way to do this is to use brine from tomatoes or cucumbers, since both already contain all the necessary spices, as well as sugar, salt and vinegar. Brines from pickled foods are especially good for preparing spicy seasonings; they are steeper and more tart. Pickles from store-bought vegetables are also suitable.

Homemade mustard made from powder with cucumber brine is not much different from the product made with tomato brine. Everyone decides for themselves which one to choose for their recipe. Your own preferences can become a guideline. Tomato brine, as a rule, has a milder, sweetish taste. Of course, this is reflected in the taste of the finished seasoning. And also simply having a specific option at hand.

The most important thing is that the seasoning is more than easy to prepare. The process of preparing mustard in brine from pickled tomatoes or cucumbers will require literally a few minutes of time from the housewife, this, of course, not counting the ripening time. The actual troubles with the ingredients will take exactly that long.

First you need to prepare a container in which the sauce will be stirred and in which it will then be stored. However, it may be the same dish - a small glass jar. True, stirring the mixture in it may not be very convenient, but this must be done very carefully. So a small deep bowl is more suitable for this.

It is important that the mustard powder is fresh, otherwise it will be impossible to achieve the required spiciness. The quality of the brine also matters: cloudy, sour liquids are not suitable in this case.

The exact proportions of the ingredients will have to be determined in practice, since each has its own optimal thickness of the final product. To begin with, you can take about two-thirds of the powder in the container in which the finished sauce will be stored.

Then the brine is gradually poured into the powder and mixed thoroughly so that no lumps remain. How well the ingredients are mixed will determine how tasty the brine mustard will be.

Using the temperature of the brine, you can regulate the taste and spiciness of the future sauce. Hot brine will make it softer, and cold brine will make it more spicy, even vigorous.

According to the recipe, homemade mustard made from powder in brine should have a consistency approximately like medium-fat sour cream. You can adjust the thickness by adding more brine or mustard powder. You shouldn’t make the seasoning too thick, it will dry out much faster, but the mustard, of course, shouldn’t spread on its own.

Now you need to transfer the sauce into a jar and close the lid tightly and let it brew. It should infuse in a warm, dark place. You can put it on the battery if it happens in winter, or just in a cabinet if it’s in summer. Another option is a warm, not completely cooled oven.

Mustard should infuse for 8-9 hours. After this you need to open the jar. If excess liquid appears above the mustard, it must be drained. After this, mix again and put it in the refrigerator.

It may taste slightly bitter immediately after cooking. This flavor can persist for a day after preparation. This is fine.

If even after a day the mustard remains bitter, and not just spicy, this may mean that you got a poor quality powder.

If mustard seeds are collected in the rain, the seeds may rot slightly. If you then dry and grind them, the powder will look and smell like regular powder, but the finished sauce will be bitter. Of course, eating such a seasoning is no longer worth it. And it's not tasty. Proper mustard powder should be yellow.

As you can see, the recipe for making mustard in tomato brine is really simple, although it has its own nuances. Most likely, you will be able to do it the first time. And within a day the housewife will be able to please her family with a delicious seasoning.

Recipe for mustard with cabbage brine

The recipe for making mustard in cabbage brine is a little more complicated, as new ingredients are added. But in general the process looks about the same. For one glass of mustard powder you will need:

• spoon of sugar;
• spoon of vegetable oil;
• a teaspoon of salt;
• half a teaspoon of vinegar;
• spices to taste.

The amount of brine is also individual, as in the previous case. How to make mustard using cabbage brine? Simple enough.

Mustard powder is poured into a cup, into which the brine is gradually poured and mixed thoroughly. It is important to rub out any dry lumps that have formed.

Now add all the remaining ingredients to the resulting mixture: sugar, salt, spices, vinegar and oil. Next, you need to mix the mixture very thoroughly, and, just like in the previous case, transfer the mixture into a jar, close it and leave to infuse.

Little tricks

Despite the fact that the recipe for mustard at home using brine is extremely simple to make and does not require any special ingredients, its preparation does have its own little tricks. And you need to know them too. To get the perfect result, exactly the way you want.

The temperature of the brine and the bitter taste were discussed above, but that’s not all.

If you have chosen a brine that is not strong enough for mustard in pickled cucumber brine, then it makes sense to add sugar and vinegar to it in the same proportions as in the recipe for mustard in cabbage brine. That is, it is necessary to taste the raw materials before cooking. However, if the cucumbers were pickled with their own hands, then the hostess already knows everything herself.

Sugar in any of the seasoning recipes can be replaced with honey if desired. This will give the mustard a richer taste and interesting aroma. In addition, the seasoning in this case will not be so spicy. The original brine mustard is very hot. Even if you just smell it, it knocks a tear out of your eye. And honey mustard will help you cope with colds faster due to the powerful combination of anti-inflammatory ingredients.

You can soften the taste of mustard by adding vegetable oil. By the way, if you remove it from the recipe for cabbage brine, the result will be sharper.

Oil can be added to mustard not only during cooking, but also after it has infused and ripened. It is only important to mix the sauce properly once again.

It is better to prepare homemade mustard in small portions. Even if the family eats it quite a lot and often. It’s better to make a new batch, fresh and aromatic, than to watch the already prepared one dry out.

If you want to somehow diversify the taste of your favorite sauce, you can add various spices to it during cooking:

• cinnamon;
• nutmeg;
• cloves;
• cardamom.

Other options are also possible. Here a lot depends on the imagination of the hostess and her preferences. And the world of spices is very, very diverse.

Homemade mustard made from powder in cucumber brine is far from the only option. You can even use brine from an assortment of vegetables, which contained not only cucumbers and tomatoes, but also zucchini or squash, and bell peppers. It can also give the finished product an interesting, new flavor.

A good seasoning for powdered mustard would be whole mustard seeds. In this case, the finished sauce will be even more aromatic and fragrant. This mustard can not only be served with meat, but also used as a base for complex salad sauces. For them, it is the aroma, and not the spiciness of mustard, that is especially important. If the seasoning is prepared specifically for such a salad, it is better to make it softer.

If it was not possible to correctly calculate the required amount of sauce, and the mustard began to dry out, you can add a little vegetable oil to it and mix thoroughly. But it won’t work to constantly renew the mustard; sooner or later it will dry out anyway. Moreover, in this case, its severity will gradually decrease.

Even the most ordinary mustard leaves room for creativity and imagination for a good housewife. After experimenting a little, everyone will find the right taste for themselves. Or provide yourself with a variety of your favorite sauces. However, not everyone likes experiments. For many, the most precious thing is the familiar taste of their favorite sauce.

The tasty, spicy sauce, so beloved by Russian people, is really easy to prepare at home. This means that there is no point in buying mustard in stores, where it is expensive and has less than ideal taste.

It's much easier to make the seasoning at home. And exactly the kind that a particular family likes. And, if necessary, even with different tastes and different spiciness for different family members. The main thing is to get the quantity right.