Mustard is a very popular seasoning for many dishes: meat, fish, various salads. It would seem that it can always be purchased at any grocery store, where it is presented in a wide assortment. But homemade mustard is a unique creation that you can always add your own twist to. And this seasoning is quite simple to make.

Classic mustard powder

In fact, there are a huge variety of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very easy to prepare, should be known to every housewife. Such mustard may turn out even cheaper than store-bought (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to prepare mustard for some kind of feast, start a couple of days before serving: this way the seasoning will have time to brew well and reach the desired maturity.

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

Take these ingredients:

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

Mustard powder must be of high quality, fine and crumbly, with a characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and vigorous the seasoning will be.

1. Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until smooth. Do not try to specifically inhale the aroma at this time: mustard releases caustic essential oils.
2. Add 1 more spoon of boiling water to the mashed pulp, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
3. After this, the product must be infused for 10–15 minutes. During this time, excess essential oils will evaporate. To stop the evaporation process, add 1 teaspoon of 9% vinegar to the mustard.
4. To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. In this recipe, you can replace vinegar with lemon juice, and sugar with honey.

You may have noticed that this recipe is for a small amount of product. The fact is that homemade fresh mustard does not last long. It should be placed in a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you are planning a big celebration with a rich table, just recalculate the ratio of ingredients.

Unusual Recipes: Don't Be Afraid to Experiment

We will give you several mustard recipes with non-standard ingredients. Surely you like to try something new and unusual. One of these recipes will surely become the highlight and secret of your kitchen.

During cooking, the mustard mass should not be beaten, but gently rubbed with a spoon.

First of all, pay attention to a few tips on how to slightly change the taste of classic mustard:

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

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

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

Table mustard

To prepare you will need:

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

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

Classic table mustard

You will need:

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

1. Pour mustard powder into 2 cups of boiling water, stir and leave for a day.
2. Drain the settled water, add salt, sugar, oil, vinegar and spices.
3. Stir to the desired consistency, seal tightly in a jar and leave for 2-3 hours until ready.

Sourness in mustard - that's our way!

Making original mustard that will become a real highlight of your kitchen is easy! It is enough to add an unusual sourness to the taste of the seasoning, and no one will guess why your dishes are so interesting and unusual.

Mustard in brine

It is preferable to use cabbage brine, but cucumber or tomato brine works well. Take these products:

• 1 cup dry mustard;
• brine - as much as needed;
• 1 tablespoon sugar;
• 1 teaspoon salt;
• ½ teaspoon vinegar;
• 1 tablespoon vegetable oil;
• spices - to taste.

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

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

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

An old recipe for sour mustard

You will need:

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

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

Mustard on applesauce

You will need:

• 3 tbsp. mustard powder;
• 4 tbsp. applesauce;
• ½ tbsp. granulated sugar;
• 1 tsp salt;
• 3% vinegar;
• seasonings - anise, star anise, basil, cloves.

1. Bake wild apples or Antonovka (the fruits should be sour), cool, remove the skin, and puree.
2. Mix it with mustard powder and add sugar.
3. Mix everything thoroughly until smooth.
4. Add vinegar, salt and let it brew in a tightly sealed container for several days.

This mustard can be used with meat, fish, and as a dressing for many salads.

Old Russian or overseas mustard?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for primacy in its invention. Mustard came to Russia in the 18th century and immediately gained popularity. We offer you several old recipes for this sauce.

Mustard in Old Russian style

Products:

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

1. Place mustard, sugar and cloves in the prepared bowl.
2. Pour vinegar until a liquid mass forms.
3. Pour the mixture into jars and cover with tight lids.
4. First, place the jars in a cool oven for about 40 minutes, then keep them at room temperature.

This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An old French mustard recipe

Products:

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

1. Mix all the ingredients, and first chop the herring, capers and olives.
2. Pour in the vinegar and mix the whole mass thoroughly.
3. Let the mustard brew for a day and you can use it as a seasoning.

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

For the appearance of mustard, we have to thank the French, who were the first to mix a spicy hot sauce from “tear” grains. All the inhabitants of Europe liked this delicacy so much that it was no longer possible to stop the mustard boom. So the fame of this spice spread to Mother Rus', where it was planted in 1765 by immigrants from Germany under a new name - Sarepta, and now simply Russian mustard.

With all this industrial assortment, homemade mustard will never compare, the recipes of which were compiled over the years by our ancestors and were carefully passed on to us, so that today we could taste this unsurpassed hot paste with great pleasure.

The simplest classic recipe

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

Ingredients:

• Mustard powder 7 teaspoons
• Sugar 1.5 teaspoons
• A pinch of salt
• Vegetable oil - teaspoon
• Water, boiled warm as required

Cooking method:

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

Classic French mustard

Delicious and unexpectedly piquant mustard was first developed by the French in the 17th century. But it was prepared exclusively from grains. The pleasant taste, which does not irritate the taste buds, was loved by monarchs and ordinary people. It was the French who introduced an innovation: making everything spicy piquant by adding sugar and vinegar.

Ingredients:

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

Cooking method:

1. Pour mustard powder, sugar and salt into a spacious container. Mix everything well, then gradually add warm water at approximately 40 degrees.
2. The consistency should be a little thicker than regular seasoning. Stir everything well and leave to infuse for 30 minutes.
3. When the powder is soaked and infused, add grains and pour in vinegar. Those who like regular otset can add it, but the taste will be sharper. Once everything is well mixed, add oil and transfer the whole mixture into a jar.
4. The sauce must steep for 12 hours before it can be served. Homemade French mustard should be stored in the refrigerator.

French mustard with honey

Ingredients:

• Mustard seeds - 100 grams
• Apple cider vinegar - 50 Milliliters
• Fruit juice - 50 Milliliters (for example, apple)
• Honey - 3 tbsp. spoons
• Salt - 1 pinch

Cooking method:

1. To prepare French mustard we need mustard seeds. They can be light or dark.
2. You can use both options, it’s even more beautiful.
3. I ended up with light grains. They need to be washed and soaked in vinegar. Leave the seeds like this in the refrigerator for a couple of days.
4. After two days, we take the grains out of the refrigerator.
5. Place a pan of water on the stove. Place the seeds there so that the water covers them completely.
6. You can add allspice or black peppercorns if desired. Bring to a boil and after a minute remove from heat.
7. Cool the seeds. Take a blender and grind 3 tbsp. spoons of boiled seeds along with honey, salt and fruit juice. Add this liquid mixture to the rest of the cooked seeds.
8. We do not drain the seed decoction, but leave it as is.
9. Mix everything and put it in the refrigerator to brew for a day.
10. Now this dressing can be used for any salty dishes. French mustard has a very refined taste.

French mustard with chili pepper

Ingredients:

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

Cooking method:

1. Pour dry wine into a saucepan or saucepan, add coarsely chopped onion and garlic, bring to a boil, reduce heat and cook under a closed lid over low heat for 7 minutes.
2. Strain the wine into a bowl, discard the onion and garlic. Add dry mustard powder and salt to hot wine, mix thoroughly. If there is not enough wine (some of it boils away), add hot water to the desired consistency.
3. Add tomato paste and chili pepper to the mustard.
4. Also add olive oil to the mustard mixture.
5. And add liquid honey. Mix the mustard thoroughly again until smooth.
6. Place the mustard in a clean, dry 250-gram jar and screw on the lid.
7. Leave the mustard to cool completely at room temperature, after which it should still sit in the refrigerator for 2-3 days.
8. Next, the prepared tasty and delicate Dijon mustard can be used for its intended purpose.
9. Of course, there is some spiciness in Dijon mustard, but it is somehow mild and not as noticeable as in regular mustard.

Homemade sweet mustard recipe

Ingredients:

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

Cooking method:

1. Sift mustard powder through a fine sieve. Bring the water to a boil.
2. Pour the powder into a jar or any other enamel or glass container and pour boiling water over it.
3. Seal the jar and leave in a warm place to cool naturally. It’s better somewhere on the top shelf of the kitchen, it’s always warmer upstairs.
4. So, the preparation for the sauce has cooled down, about 11-12 hours have passed.
5. Prepare the apples. Wash, peel, core and cut into large pieces. Place the pieces in foil and seal the top.
6. Send to bake in the oven at a standard temperature of 220°C for about 20-25 minutes. Baking time depends on the size of the apple pieces.
7. After this, remove and unfold the foil. Grind the baked apples into puree, you can simply rub them through a metal sieve.
8. Now you need to open the jar and remove the excess liquid that has appeared on the surface of the sauce.
9. Add flower honey, vinegar, cinnamon, nutmeg and salt to the jar containing the sauce preparation. Also add apple puree to the sauce.
10. Mix the sauce thoroughly until smooth and place in the refrigerator to cool. After half an hour, the mustard is ready.

Homemade spicy mustard

Ingredients:

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

Cooking method:

1. All spices are taken as desired and in the desired quantities, we take something like this. If you need less mustard, then use less water and less spices.
2. Boil water. It is advisable to pour a glass of boiling water into a container with a lid (we take a metal bowl). Then, constantly stirring the water, add mustard powder.
3. You need to pour it in until it thickens. That is, grooves should remain on the surface and not be leveled (that is, like custard when making).
4. Then we level the surface in the middle, bring a spoon and pour boiling water on it. The water should lie above the mustard in a layer of approximately 5-7 mm, without disturbing the total mass.
5. Carefully close the container and wrap it for a day or more, but not less.
6. After a day, add oil (we use olive oil), honey or cane sugar to the mustard.
7. Sprinkle salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper also from the mill.
8. We also scatter the cloves evenly over the surface. It's better not to overdo it.
9. Scatter cinnamon over the surface. It smoothes out the acrid smell of mustard and does not particularly affect the taste, but you also need to be careful with it. In general, it’s better not to smell mustard without spices)))
10. Mix everything thoroughly. Ready. We taste it, if something is missing, then add more.
11. Store mustard in the refrigerator. This amount is enough for about a month. It is stored well. Sometimes water comes out, then you just need to stir it.
12. When using, it should be covered with a lid to prevent it from eroding. Opened, scooped, closed. Or put it into small jars.

French mustard sauce

Ingredients:

• Pickled cucumber 80 g
• French mustard 1-2 tsp. no slide
• Vegetable oil 150 ml.
• Chicken egg 1 pc.
• Garlic 1 clove
• Dill to taste
• Sugar 1-1.5 tsp. no slide
• A pinch of salt
• Apple cider vinegar 2-3 tsp.

Cooking method:

1. Add a chicken egg at room temperature, salt, sugar, apple cider vinegar (6%) to taste into a blender bowl. Beat with an immersion blender.
2. Add a minimal amount of sugar and vinegar; at the end of cooking, you can always adjust the sauce for sweetness and acidity.
3. The blender bowl should be high and narrow; I took a bowl specifically for the photo so that it could be seen better.
4. Add chopped fresh dill and pressed garlic to taste.
5. Pour in vegetable oil in a thin stream, while continuously whisking with an immersion blender.
6. Beat until the mixture reaches a thick consistency.
7. Cut the pickled cucumber into small cubes.
8. You can grate it if you can on a fine grater, but be sure to squeeze out any excess liquid before adding it to the sauce.
9. If your cucumber is sour, add less.
10. Add pickled cucumber and French mustard to the sauce and stir. Taste the sauce and adjust sweetness and acidity.

Homemade mustard powder

Ingredients:

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

Cooking method:

1. Pour 1 tbsp into mustard powder. spoon of any brine and grind the mustard and liquid with quick circular movements until you get a homogeneous mass without lumps.
2. Add 1 more tbsp. spoon of brine and continue to grind the mass. When a homogeneous mixture is obtained, pour in another 1 tbsp. spoon of brine and mix again. As a result of these manipulations, a thick puree-like composition is obtained.
3. Pour boiling water into the mustard mixture and leave it for 10 minutes, covering it with a lid: this will help remove the harshness and bitterness of the seasoning. There will inevitably be liquid left on the lid that needs to be drained.
4. Add just a little salt (since brine was used), vinegar, sugar, vegetable oil to the resulting mixture.
5. If desired, you can add various spices to your homemade mustard.
6. This sauce is best stored in glass containers, so the resulting mass should be transferred to a jar, closed with a lid and stored in a cool, dark place for 1 day. After which homemade mustard can be used for its intended purpose.

French grain mustard

Ingredients:

• Yellow mustard beans - 1/3 cup;
• Black mustard beans – 2 tbsp;
• Powdered mustard – 2 tbsp;
• Water – 125 ml;
• Apple cider vinegar – ¼ cup;
• Lemon zest – 1 tsp;
• Orange juice – ¼ cup;
• Dried dill – 1 tsp;
• Salt – ½ tsp;
• Honey - ¼ cup.

Cooking method:

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

Dijon mustard (French)

Ingredients:

• Black and white mustard seeds,
• water,
• Herbs of Provence spice mixture
• liquid honey,
• cinnamon,
• carnation,
• salt,
• allspice peas,
• wine vinegar or white wine (I used vinegar),
• olive oil.

Cooking method:

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

French mustard

Ingredients:

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

Cooking method:

1. When buying grainy mustard, which is sometimes called “French” from different manufacturers, every time I thought about making this seasoning myself.
2. In my family menu, grainy mustard is most often served with meat dishes, eggs and is included in salad dressings based on mayonnaise or vegetable oil.
3. I’ll show you a version of medium-hot, spicy, sweetish grainy mustard, but you can adjust the ratio of sugar and vinegar to your taste.
4. To prepare French mustard, prepare the ingredients according to the list.
5. Rinse the grainy mustard in water, then in a suitable sized food container, saucepan or saucepan, add apple (or other) vinegar and fruit (or other) juice without pulp.
6. Place in the refrigerator and leave the mustard seeds to swell for 1-2 days.
7. Then heat the mixture to a boil on the stove or in the microwave. It is believed that the longer the cooking time, the less spicy the mustard will be, but I didn’t compare, but I cook for about 1 minute.
8. Set aside 2-3 tbsp. spoons of the resulting grains and puree them with a blender attachment or masher.
9. Add sugar (and/or honey) and salt to the remaining hot grain mass, as well as the resulting mustard seed pulp. Stir.
10. Taste it. At this moment it is not the same and not the same consistency, but you can already understand whether something else needs to be added. It could be sugar, honey, salt or a little more vinegar.
11. Place the resulting French mustard in sterile jars and let it ripen for at least a couple more days. Store in the refrigerator.

Homemade mustard powder

Ingredients:

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

Cooking method:

1. When you taste mustard powder, you will feel bitterness. If mustard is prepared incorrectly, it will certainly turn out bitter, and therefore not entirely edible.
2. To prevent this from happening, we will prepare it according to the rules, namely by evaporation. Place mustard powder in a bowl. Fill it with a small amount of hot water. Stir.
3. Add more water until it becomes a thin paste. Leave the bowl in a warm place for 10-12 hours.
4. During this time, the mustard powder will settle at the bottom, and the water with essential oils, which contain bitterness, will form the top ball. At the top of the water film you can see a fatty film - these are essential oils. Line a colander with gauze. Strain the mustard emulsion.
5. Leave the resulting mustard puree for 4-5 hours to evaporate excess liquid. Again, how is excess bitterness removed? Once it becomes thick enough, you can continue to fill it. Add salt. Add sugar. Pour in apple cider vinegar. Add olive or sunflower oil.
6. Stir the mustard. Add spices. I added a mixture of paprika and turmeric, which will give it a yellow color.
7. After the next stirring, you will see how its color has changed. If the mustard is very thick, add more hot water. At the end of cooking, be sure to taste it. Add salt, sugar, or vinegar if necessary.
8. Homemade mustard is ready.
9. Transfer it to a clean jar and close the lid tightly. Store in the refrigerator for no longer than three weeks.

Homemade mustard

Ingredients:

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

Preparation:

1. Pour 3 heaped tablespoons of mustard powder into a deep cup, add salt, sugar and stir. Read more:
2. 100 ml. Boil water and pour mustard powder with boiling water, mix quickly and thoroughly.
3. Add vegetable oil and lemon juice, mix again.
4. Cover with a lid or towel and let sit for at least 1 hour.
5. Transfer to a glass jar, close tightly and store in the refrigerator.
6. The mustard for this recipe will be quite thick.
7. If you need it thinner, add a little more water. From the specified amount of ingredients you will get about 160 grams of ready-made mustard.
8. This is the simplest mustard recipe, adding your favorite herbs and spices to it, you can make spicy mustard.
9. If you manage to buy mustard seeds and grind them into powder, this powder will make the mustard even spicier and more aromatic (depending on the type of mustard)
10. Another very important point: when purchasing mustard powder and mustard seeds, pay special attention to the expiration dates; mustard from expired powder does not thicken when brewed.

12.05.2017 232 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 full 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.

Powdered mustard, the recipe for which is simple and accessible, is a frequent guest on the table. It is used in sandwiches, and meat is better digested with this seasoning. In addition, it is used when marinating poultry and meat before baking. Now you will learn how to prepare this seasoning yourself.

How to make mustard from powder?

Making mustard from powder at home is not at all difficult, quite the opposite, everything is simple, understandable and accessible. But at the same time you need to know some rules given below, following which the seasoning will definitely turn out:

1. Mustard powder must be sifted.
2. If the recipe for mustard powder does not contain other information, you need to use water at a temperature of 60 degrees.
3. In addition to traditional fillers, cinnamon, cloves and even pieces of fruit are added to mustard.

Always useful in the kitchen. It makes food more flavorful and tasty. This is especially true for meat dishes. And if suddenly it ends, it’s not a problem. Powdered mustard, the recipe for which is absolutely simple, will save the situation. According to this recipe, the product will be ready in an hour. Then it is better to store it in the refrigerator in a closed glass container.

Ingredients:

• mustard powder – 30 g;
• water – 40 ml;
• vinegar 9% – 20 ml;
• sugar – ½ teaspoon;
• salt;
• oil – 1 teaspoon;
• ground black pepper - a pinch.

Preparation

1. Add a little water to the mustard powder and stir.
2. Pour in vinegar, oil, add sugar and salt.
3. They're grinding it all out again.
4. The resulting mixture is left warm.
5. In an hour, the mustard powder will be ready.

A recipe for spicy mustard made from powder for those who love spicy food. But in this case you need to be very careful, because just the smell of this seasoning will take your breath away. An excellent addition to jellied meat or fresh salsa. But this product should be prepared in advance, because the seasoning will gain its strength only after a week in the cold.

Ingredients:

• dry mustard – 5 teaspoons;
• salt – ½ teaspoon;
• water – 80 ml;
• sugar, butter - 1 teaspoon each;
• oil – 1 teaspoon.

Preparation

1. Pour dry powder, sugar, salt into a container and stir.
2. The water is cooled to 60 degrees.
3. Pour it into the dry mixture in parts and mix.
4. Place the container in a warm place for a day.
5. Then add oil and refrigerate for a week.
6. After this, homemade mustard from powder will be ready.

Made from powder, the recipe for which is presented below, has a not too pronounced pungency, rich taste and aroma. The recipe calls for a large amount of sweetener, but you can add less, depending on your taste. Making mustard from powder is described below. No more than half an hour and the seasoning will be ready.

Ingredients:

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

Preparation

1. Mustard is mixed with flour.
2. The resulting mixture is poured into water and left for a quarter of an hour.
3. Pour in vinegar and oil, add bulk ingredients and stir.

You can buy ready-made mustard at any grocery store. But by preparing this product yourself, you can take into account all your taste preferences by adding or, conversely, removing some components. Now you will learn how to brew mustard from powder. If you don't have lemon juice on hand, you can replace it with vinegar. But the first option is more preferable.

Ingredients:

• mustard powder – 1 tbsp. spoon;
• boiling water – 2 tbsp. spoons;
• sugar and butter - 1 teaspoon each;
• salt – ½ teaspoon;
• lemon juice – 1 teaspoon.

Preparation

1. The powder is poured with half boiling water.
2. Grind, add the rest of the boiling water and stir again.
3. Leave for 10 minutes.
4. Pour in oil, add sugar and salt.
5. At the end, add lemon juice and grind.
6. Place the mustard in a container and close it.
7. The next day it can already be used.

French mustard - recipe from powder

French mustard made from powder, a simple recipe for which is presented here, goes well with any food. Refined chefs have been using this aromatic seasoning in their dishes for many years. Making mustard from powder with the addition of grains is not a difficult task that anyone can handle. The technology of this process is described in detail below.

Ingredients:

• mustard powder – 120 g;
• mustard seeds – 100 g;
• white wine vinegar – 50 ml;
• red onion - half;
• oil and dry white wine – 50 ml each;
• sugar – 50 g;
• salt – 1 teaspoon;
• black pepper - a pinch.

Preparation

1. The powder is sifted through a sieve.
2. Stirring constantly, add hot water until the mixture reaches the consistency of sour cream.
3. Add mustard seeds.
4. Pour in water so that its level is 2 cm above the prepared mixture.
5. Cover the container and leave for half an hour.
6. The water is drained, the remaining ingredients are added and kneaded.
7. Chopped onions are fried, pureed and added to the main mass.
8. Stir again, transfer to a container and put in the refrigerator.

Powdered mustard with honey, the recipe for which you will now learn, is an excellent combination of spicy and sweet. This seasoning will perfectly highlight the taste of any dish. And if you grease it with it, it will turn out not only juicy, but also more ruddy. At the same time, honey mustard is prepared very simply, the main thing is that the products are of high quality.

Ingredients:

• mustard powder – 30 g;
• honey – 2 teaspoons;
• brown sugar -1 tbsp. spoon;
• dried ground paprika, salt - 1 teaspoon each;
• hot water – 80 ml;
• apple cider vinegar – 20 ml.

Preparation

1. First mix all the dry ingredients.
2. Pour in vinegar, water, add honey and stir.
3. The product will be ready for use in 2 hours.

Prepares quickly and without hassle. But here you should take into account this fact: sometimes sugar is already present in cucumber brine. In one case there is more of it, in another – less. Therefore, when cooking, you can add granulated sugar according to your taste, or you can not use it at all, and the sweetness from the marinade used is quite enough for a pleasant piquant taste.

I would like to offer a simple recipe for making homemade mustard from powder, but first, a little about this wonderful seasoning.
Mustard is one of the most ancient and popular seasonings, which enjoys well-deserved recognition today. It is used in most national cuisines not only as a seasoning for various meat dishes, but also as an essential ingredient in the preparation of many sauces, including.

Ingredients for making mustard according to the classic recipe

To prepare homemade mustard we will need:

• 5 tablespoons dry mustard powder
• about 100 ml hot water (you can use cucumber or tomato brine)
• half a teaspoon of granulated sugar and
• one teaspoon of 9% table vinegar (instead of vinegar, you can add the same amount of lemon juice)
• one teaspoon of sunflower oil.

Cooking process

All dry ingredients are poured into a bowl, then vinegar and sunflower oil are added. The mixture is thoroughly mixed, adding hot water little by little.

It is necessary to achieve the desired consistency of the mixture (approximately to the level of sour cream). After this, the resulting mass must be transferred to an airtight jar, which is left indoors for a day. During this time, the mustard seeds will be saturated.

If it turns out that the resulting paste is thick, add a little warm water.

Homemade mustard “Russian”

The recipe for classic mustard is taken as a basis. To get “Russian” it is necessary to use, instead of pure hot water, water specially prepared as follows. Make a decoction of bay leaves, cloves and cinnamon (amount to taste). Boil for 5-6 minutes, filter and use this broth to make mustard. The cooking procedure is the same.

Mustard in brine

The basis of the recipe and the cooking process remains the same. The only difference is that instead of water we will use brine. The brine can be anything - cucumber, tomato or cabbage. Since the brine already contains salt, there is no need to add it to the recipe.

Little tricks

1. If you want the mustard to be less bitter, you can pour boiling water over the dry mustard powder and let it sit for 10-12 hours. Then drain the water and cook according to the recipe.
2. The sharpness of the taste of the resulting seasoning largely depends on the quality of mustard powder. Carefully look at the expiration date on the packaging.
3. You can buy and grind the seeds of this plant. Learn to be both sharper and more aromatic.
4. It is better to store in a dark place or lightproof container. Light deteriorates the taste and smell of mustard.

If you have prepared too much of this wonderful seasoning, then the excess can be successfully used to prepare cosmetic hair masks.

The given recipes are only the basis for any improvisations. When making homemade mustard from powder, you can add many ingredients and you will get a variety of flavors. For example, you can add any spices and spices, honey, applesauce. The Danish mustard recipe contains sour cream.

I like it more self-cooked homemade mustard from dry powder.

Interesting video about mustard and recipes for making homemade mustard from powder