Homemade mustard is always tastier and healthier than the one you buy in the store, since it does not contain any harmful extraneous additives. There are many recipes for making mustard at home, and each recipe has its own “zest”. Some people prefer the classic version of mustard, some with spices, some with applesauce, etc. I suggest you prepare mustard with cucumber brine, although the brine can be from cabbage or tomatoes. The taste of this mustard can be adjusted to suit your taste. If you like a softer mustard, add a little sunflower oil. If you want the mustard to be more vigorous, add lemon juice to taste. And someone will want to sweeten it a little. You should not cook a lot of mustard at once. It is better to make fresh as needed. A seasoning such as mustard will give meat and fish dishes a unique taste and become a piquant addition to various meat soups.

How to prepare mustard with cucumber brine:

Ingredients:

• dry mustard powder – 40 grams.
• cucumber pickle – 120 ml.
• Refined sunflower oil – 0.5–2 tbsp. spoons.
• sugar - to taste.
• lemon juice - as needed.

• number of servings – 20.
• preparation time – 5 minutes.
• cooking time – 5–7 minutes + 3–4 hours of exposure.

Preparation:

1. Prepare all the necessary ingredients. Add sugar, sunflower oil and lemon juice as needed and to taste.

2. Before cooking, sift the mustard powder, and then add cooled cucumber brine to it in small portions while stirring. You should get a mass of medium thickness. The consistency of the mustard can be adjusted by increasing or decreasing the amount of brine. To achieve the desired taste, you can add sugar, butter and lemon juice at your discretion.

3. Place the prepared mustard mass in a small jar, close it with a lid and leave to ripen for at least 3-4 hours, or preferably overnight.

4. Serve mustard with soups, meat and fish dishes.

How to prepare mustard from powder in water:

Why make mustard at home if the store shelves are already full of the finished product? The answer is simple - store-bought sauce almost always contains preservatives, which most modern people would like to avoid using. And in homemade mustard - “everything is your own”, everything is familiar, plus the recipe can be changed to suit your own taste... And this is a simple task - it only takes about 15 minutes (of which you will work for about three minutes).

Ingredients:

• 1 tablespoon mustard powder (heaped),
• 2 tablespoons boiling water,
• 1 teaspoon of sugar (without a slide),
• 0.5 teaspoon salt,
• 1 teaspoon vegetable oil (preferably refined),
• 1 teaspoon of 9% vinegar (or lemon juice).

Preparation:

1. Check what powder you got. If it is heterogeneous, with pieces of husk, it will need to be sifted through a small strainer. If the powder is homogeneous and fine, you can work with it without sifting.

2. Measure out a spoonful of powder.

3. Pour one spoonful of boiling water over the mustard and mash it well.

4. Now add another spoon of hot water. This two-stage stirring will help you prepare table mustard without lumps and with an ideal consistency. Set the bowl of future mustard aside for 10 minutes so that excess bitter essential oils evaporate.

5. Add salt, sugar and vegetable oil to your mixture.

6. Now all that remains is to pour in vinegar or freshly squeezed lemon juice. Homemade mustard may seem a little runny... Don't worry. Cover the bowl with cling film, place it in the refrigerator for a day, and it will thicken significantly.

The finished product will taste quite delicate, but with a spicy aftertaste. If you feel like the finished mustard is missing something, you can adjust this basic mustard powder recipe to suit your needs. For example, add more granulated sugar, salt, lemon juice to the sauce, or add liquid honey, a spoonful of beer or any spices to the ingredients. Some even add vodka.

And lastly, since there are no preservatives in homemade mustard, it should not be stored for longer than 5 days. However, you won’t get much of it, so brush it on a few steaks, pieces of baked goods, homemade hot dogs, and it’s time to prepare a new portion of the “hot” again.

Bon appetit!!!

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.

New Year is just around the corner, guests will definitely bring jellied meat, but I forgot about mustard...
We need to do it urgently, and at the same time write how.
I read the recipes and am amazed:
“Pour boiling water over the powder for 10 minutes, drain the water, add sugar, salt, stir and let sit for 2-3 hours.” And that's it...
The mustard turns out to be coarse and not vigorous. Except without preservatives.
Horror!
My dad has been making homemade mustard all his life called “fire in your mouth, smoke out of your ass.”
And I, being not made with my finger, but by my dad, got the hang of making a similar one, or as it is now fashionable to say - “authentic”, calling it “Snake-Gorynych”:

Ingredients:
Dry mustard powder, without impurities and additives - 1 cup
Clean water, boiled and cooled to about 40 degrees - 1 kettle
Non-iodized table salt - a pinch for men
Granulated sugar - a pinch for women
Acetic essence (acid) - a few drops
Ground black pepper - on the tip of a knife
Refined sunflower oil - 1-2 tsp.
Boiled cucumber brine - 2-3 tbsp. (for lovers)
Table spoon as a tool
A deep plate or dish with a flat bottom.

Preface:
Mustard powder- the main ingredient, the quality of which affects the taste of mustard. It must be taken clean so that there are no additives in the composition. The fresher the powder, the stronger the mustard (a few months is considered normal).
Water- clean, tasteless and odorless, temperature about 40 degrees. The most convenient way is to boil and cool.

Process:
Mustard powder should stand in room temperature water for exactly one day, but no more. During this time, the unpleasant bitterness is sucked out of it, and it itself becomes vigorous and sharp. Something like evaporation of bitter essential oils occurs.
My dad uses cucumber pickle instead of water for greater taste and aroma. I also add a few tablespoons of brine to the water whenever possible.
So:
Sift the powder through a sieve (preferably) and pour it into a separate bowl, such as a deep dish or plate with a fairly flat bottom, add half a glass of water, mix, check the consistency, add water in small portions if necessary and knead until it turns out thick puree without lumps.
A well-kneaded mixture usually sticks to the sides and spoon. And if you try it on the tongue, the taste is bitter and unpleasant, which indicates that the powder is correct.

No need to add salt-sugar-pepper-vinegar-oil yet.

Using a spoon, spread the mixture over the bottom in an even layer approximately 1-1.5 cm thick and use the same spoon to make the so-called. a “wave” type notch, as is usually done in canteens on mashed potatoes. This is necessary to obtain a larger area of ​​contact with water.

Now carefully pour warm water on top.
To do this, take a spoon, hold it horizontally on the very surface of the mixture and begin to quietly pour water onto the spoon, which, carefully flowing down, will prevent our mixture from being washed out.
The water must cover all uneven surfaces and on average be about a pinky above the surface of the mixture.

Very carefully, like an explosive, we transfer the plate to any secluded place with room temperature and without the sun, do not cover it with a lid and leave it for exactly one day, under no circumstances disturbing it in any way. You can leave it for 10-12 hours, but then the bitterness may remain.

In a day (no more!):
Carefully take the plate and also carefully drain the liquid (it can be used for washing crystal and dishes). The softened part of the mixture will merge, but the main puree will remain intact, which is what was required. The more liquid we add, the thicker the mustard will be.

Add a large pinch of salt to the puree, a little less sugar, a few drops of vinegar essence, black pepper on the tip of a knife, 1-2 tsp. vegetable oil, and mix everything well. You can use vinegar, but mustard will be thinner.
If everything is infused correctly (the powder is fresh), then when stirred it will hit your nose and eyes very hard.

Let's taste it. Adjust as needed with salt and/or sugar.

Let it sit for at least a couple of hours.

Bon appetit!

Afterword:
It is better to check the vigor of the product on enemies by spreading it thicker.))

There's jellied meat waiting on the table, but you forgot about the mustard? No problem, today we will learn how to make strong mustard at home tasty and unforgettable.

How to make vigorous mustard

I always make homemade strong mustard according to my own recipe, codenamed “napalm in the mouth”, I like it harsher, otherwise why use mustard at all?

The preparation process is responsible and requires attention, but the result is such that the resulting product cannot be compared with the store-bought one.

Strong Mustard Ingredients

• Dry mustard powder without any additives – 1 cup (200 g)
• Clean boiled water (or from a reverse osmosis filter) – 1 kettle
  • or boiled cucumber pickle - instead of water (optional)
• Table salt NOT iodized – a large pinch
• Sugar – a small pinch
• Acetic essence (acid) – 3 drops
• Ground black pepper - on the tip of a knife
• Vegetable oil (sunflower, refined) – 1.5 teaspoons
• Deep plate or flat-bottomed dish (for the first stage)

Important Details

Mustard powder is the basis of mustard, so the taste of the future mustard depends on it. It must be taken separately so that the composition does not contain any additives - salt, spices, etc. The fresher the mustard powder, the stronger the final mustard.

The water is pure, like a tear, without color, smell or taste. The temperature is approximately 40 degrees Celsius. It is better to boil and then cool. But water from a reverse osmosis filter, slightly warmed, will also work.

Cooking process:

1. To be safe, sift the mustard powder through a sieve into a separate container, and then place it in a bowl or plate with a flat bottom.

2. Pour in half a glass of water, knead, slowly adding water in small portions, controlling the consistency. It should turn out like a thick puree, always without lumps. A properly prepared mixture will stick to the spoon and to the walls of the dish. If you put it on your tongue, the taste is bitter and unpleasant, this is normal.

Don't add the rest of the ingredients yet!

3. Using a spoon, carefully and evenly spread the mixture over the bottom of the dish, the layer thickness is about 1 cm and make a wave cut, as is usually done on mashed potatoes in canteens. The purpose of this event is to increase the area of ​​water contact.

4. Carefully pour warm water on top. Holding a spoon horizontally above the surface of the mixture, we begin to slowly pour water onto it. The water will flow gently and will not break the mixture. You need enough water to cover the entire surface and uneven areas about a centimeter above the surface of the mixture.

5. Carefully, like a nuclear bomb, we take the plate to a dark, cool place at room temperature, without the sun. Leave it open for a day or overnight. Better, of course, for a day, because... During this time, the disturbing unpleasant bitterness will leave it (probably the weathering of bitter essential oils), and the mustard itself will become sharp and vigorous.

For lovers of authenticity, for greater taste and aroma, it is recommended to use cucumber pickle (pre-boiled and chilled) instead of water.

6. After a day (no more needed!), carefully drain the liquid from the plate (by the way, this water can be used for washing crystal). A little of the soft part of the mixture will merge, but the main puree will remain intact, which is what we need. The less liquid remains, the thicker the mustard will be.

7. Add the remaining ingredients: a large pinch of salt, a little less sugar, a couple of drops of vinegar essence, ground black pepper on the tip of a knife and 1-2 teaspoons of sunflower oil. Mix everything well. If everything went well and the powder is fresh, then when kneading it will hit your nose and eyes vigorously.

8. Time to take a sample. If necessary, add more salt/sugar to taste and let it brew for another couple of hours.

Bon appetit!

Now you know how to make strong mustard at home, all you have to do is test this product on your friends by spreading it on a thicker layer :)

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

How to make homemade mustard from powder:

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.

Hot homemade mustard

Marikosakata

Ingredients:

100 g mustard powder (2 standard sachets)

½ teaspoon salt

2 tbsp. spoons of vegetable oil

2 tbsp. spoons of sugar

2 tbsp. tablespoons 9% vinegar

¾ cup boiling water

How to make hot homemade mustard:

1. Place the mustard powder in a metal container, spread it in an even layer and pour boiling water over it.In order not to make a mistake with the amount of water, you need to remember that it should cover the powder by 3 cm.
2. Mix the mixture thoroughly, close the lid and leave in a warm place for 15 hours. After this time, very carefully drain off the excess liquid.
3. Add salt and sugar, vinegar and oil. Mix with a spoon or use a mixer.
4. Hot homemade mustard is ready!

Homemade Dijon mustard

Ingredients:

1 glass dry white wine

1 tbsp. spoon of honey

1 clove of garlic

1 medium sized onion

50 g mustard powder (1 sachet)


1 tbsp. spoon unrefined oil

3–5 drops of Tabasco sauce (can be replaced with 1 level teaspoon of tomato paste)

How to make homemade Dijon mustard:

1. Pour wine into a suitable container, add honey, chop garlic and onion, mix everything thoroughly.
2. Place the mixture on the stove and wait for it to boil. Reduce heat and simmer for 5 minutes. When the mixture has cooled, strain it.
3. Pour mustard powder into the resulting mixture in a thin stream, continuously stirring the mixture. Add oil, salt and Tabasco sauce (can be replaced with a small amount of tomato paste) and mix well again.
4. To obtain a full aroma, ready-made homemade Dijon mustard must be steeped for 2 days. To do this, you need to transfer it to a glass container, close the lid and put it on the bottom shelf of the refrigerator.