1. Use quality mustard powder, which has not expired. Instead you can take ground seeds mustard.
2. Powder needs to be poured hot water. Boiling water will give the finished mustard excessive bitterness, and cold water will make it too light.
3. To get homemade mustard unusual aroma, add spices to it: cinnamon, nutmeg, ground black pepper or cloves.
4. The mustard must sit for at least a few hours for its flavor to fully develop.
5. Keep homemade mustard Can be refrigerated for several weeks. But it’s better to eat it quickly: over time, it may fizzle out.

Mustard recipes

motherearthliving.com

For lovers of mustard that brings tears to your eyes.

Ingredients

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

Preparation

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

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

thespruce.com

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

Ingredients

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

Preparation

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

geniuskitchen.com

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

Ingredients

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

Preparation

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

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

linuxcentre.net

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

Ingredients

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

Preparation

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

flouronmyface.com

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

Ingredients

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

Preparation

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

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

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

Another plus self-cooking– freedom in choosing the proportions of ingredients. Depending on how much mustard powder, sugar, salt and vinegar you add, you can get various options tastes. You can also add additional spices to mustard, for example, nutmeg, replace table vinegar apple or freshly squeezed lemon juice, take honey instead of sugar (it turns out very interesting taste), and use cucumber pickle instead of water.

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

Ingredients:

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

How to prepare mustard from powder:

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

Add sugar.

Pour in vinegar.

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

Pour out the vegetable oil.

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

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

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

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 prepare mustard you will need inexpensive products, which are always at 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 case, you can replace vinegar in the recipe with lemon juice, and sugar - for honey.

You may have noticed that this recipe is for... small amount product. The point is that homemade fresh mustard Doesn't 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 change the taste a little 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;
• will help diversify the taste of the usual classic mustard a small amount of ginger or nutmeg.

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 allspice ground;
• 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 quantity ready 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!

Do original mustard which will become a real highlight your kitchen - it's 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 pickle, but cucumber or tomato would work 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 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.

Making homemade mustard takes quite a lot of time, since according to the cooking technology it must ferment well for best quality. Fermentation time depends on the temperature at which the mustard is located. Only after this are all additional flavoring and aromatic ingredients added, depending on what type of mustard you intend to prepare.

Maybe it will be classic version of this sauce, sweet, sweet and sour or salty mustard. Based classic recipe you can do a lot different types. Even add pieces of ripe fruit, honey or molasses to it. Such sauces stimulate the appetite and give dishes a special aroma and taste.

In addition to all the advantages, homemade mustard also has a disadvantage: it can be stored for no more than a week. After this time, the sauce changes its taste and smell for the worse. Therefore, it is not recommended to prepare too much of it; it is better to prepare mustard in small portions as needed.

Classic recipe

Homemade mustard from powder will turn out great if you follow all the preparation steps. Let's get started! You need to take a washed and sterilized 300 ml jar, pour mustard powder into it.

Pour warm into a jar boiled water and stir. The consistency of the workpiece should be uniform, without lumps. Close the jar with a clean lid.

Place the mustard preparation in a warm place. It is best to wrap the jar in several layers of thick paper and wrap it in a warm towel or small blanket. Leave to ferment overnight or overnight in a warm place. If the air temperature is not sufficient, the fermentation time will increase.

After the specified time has passed, you need to take out the jar and carefully drain the water that has appeared on the surface of the workpiece.

Then add salt (without iodine), sugar and sunflower oil. Mix thoroughly and place in the refrigerator to cool. After some time, the mustard is ready.

Making spicy Russian mustard from powder

Ingredients:

• 260 g mustard powder;
• 60 g granulated sugar;
• 50 ml apple cider vinegar;
• 10 g coarse salt;
• 75 g sunflower oil;
• a pinch of ground black pepper;
• 100 ml warm boiled water.

Calories per 100 g: proteins – 17.0 g; fats – 18.8 g; carbohydrates – 26.5 g; 342.2 kcal.

Pour the powder into glass jar, to fill with water. Gently mix until smooth. Close the lid, wrap it in warmth and place it near the battery. The fermentation process of mustard takes from 12 to 24 hours depending on the temperature. If you keep the jar of mustard in a warm enough place, it will be ready faster.

When liquid appears on the surface of the sauce, drain it. Add sugar, salt, oil, apple cider vinegar and ground black pepper to the mustard.

Stir the sauce until the color and consistency are uniform. Place in the refrigerator for an hour or an hour and a half.

Homemade sour mustard with brine

Ingredients:

• 150 g mustard powder;
• 25 ml apple cider vinegar;
• 300 ml brine.

Cooking time – from 12 to 24 hours.

Calories per 100 g: proteins – 11.6 g; fats – 3.5 g; carbohydrates – 10.8 g; 126.5 kcal.

Strain the brine through a fine sieve; you can also use two layers of gauze to keep the liquid cleaner. Any brine will do: cucumber, tomato or salted cabbage.

The powder can be sifted through a sieve.

Pour mustard powder into a clean, sterilized glass jar with a volume of 0.5 liters.

Bring the brine to a boil and pour into a jar. Stir quickly and cover with a lid. You need to be careful, as the volatile vapors of such a hot mixture are very caustic and can cause illness. It is better not to inhale them and protect your eyes.

Wrap the jar in thick paper and wrap it in a towel. Leave to cool naturally in a warm place. Then drain the water and add vinegar. Mix. The consistency of the finished mustard should be slightly thicker than store-bought mustard.

This mustard will have a soft, spicy taste with sourness.

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 time – from 12 to 24 hours.

Calories per 100 g: proteins – 13.0 g; fats – 3.9 g; carbohydrates – 26.3 g; 190.6 kcal.

Sift mustard powder through a fine sieve.

Bring the water to a boil.

Pour the powder into a jar or any other enamel or glass containers and pour boiling water over it.

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.

So, the preparation for the sauce has cooled down, about 11-12 hours have passed.

Prepare the apples. Wash, peel, core and cut into large pieces. Place the pieces in foil and seal the top. 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.

After this, remove and unfold the foil. Grind the baked apples into puree, you can simply rub them through a metal sieve.

Now you need to open the jar and remove excess liquid, which appeared on the surface of the sauce.

Add flower honey, vinegar, cinnamon, nutmeg and salt to the jar containing the sauce preparation. Also add apple puree to the sauce. Mix the sauce thoroughly until smooth and place in the refrigerator to cool. After half an hour, the mustard is ready.

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How to make French mustard

Ingredients:

• 250 g mustard powder;
• 50 g granulated sugar;
• 10 g coarse salt;
• 100 g shallots;
• 100 ml water;
• 80 ml wine vinegar;
• 80 ml sunflower oil;
• a pinch of ground cinnamon;
• one dry clove inflorescence.

Cooking time – from 12 hours to 24 hours.

Calories per 100 g: proteins – 13.2 g; fats – 14.9 g; carbohydrates – 21.2 g; 270.3 kcal.

Sift mustard powder through a fine sieve and pour into a glass jar.

Bring water to a boil and pour in the powder.

Seal the jar and place in a warm place for 11-12 hours.

Remove any water that appears on the surface.

Grind the cloves in a mortar to a powdery state.

Cut off the neck and bottom of the shallot. Remove dry scales and wash in cold water. Then chop the onion small cube and saute in vegetable oil until transparent golden color. It is very important that the onions do not burn. After this, rub the onion through a sieve or puree it using a blender.

Mix the mustard mixture with additional ingredients prescription Add onion along with butter, sugar, salt, cinnamon, cloves and vinegar.

Mix the sauce well.

Mayonnaise sauce with homemade mustard

Ingredients:

• two raw chicken eggs;
• 1 tsp. homemade mustard without additives;
• 1 tsp. Sahara;
• a pinch of ground pepper;
• ½ tsp. salt;
• 200 ml sunflower oil;
• 1 tbsp. l. freshly squeezed lemon juice.

Preparation time: 15 minutes (not counting the time for preparing homemade mustard).

Calories per 100 g: proteins – 0.05 g; fats – 58.3 g; carbohydrates – 3.0 g; 537.5 kcal.

Post everything necessary products on the table. Wash the eggs in warm water and dry with a towel. Separate the yolks from the whites.

Pour the yolks into the blender bowl and beat. Without interrupting whipping, add a little butter, mustard, sugar, salt and ground pepper to the bowl. When the consistency of the sauce is homogeneous, add sunflower oil in portions and whisk. Gradually you will notice that the consistency of the sauce thickens. At the very end of whipping, add lemon juice.

The mustard powder used to prepare the sauce must be of good quality.

The higher the temperature of the water or brine with which the dry powder is poured, the softer the sauce will be. If you pour mustard powder with lukewarm water, ready sauce It will be spicy and slightly bitter.

To give mustard a special taste and aromatic qualities, you can add various spices and seasonings to it. For example, you can take cinnamon, ginger or nutmeg.

Prepared mustard should be stored in a tightly closed container at a temperature of 4-5°C, preferably on the top shelf in the refrigerator.

If you add freshly squeezed lemon juice to the finished sauce, the mustard will be stored longer, and its taste qualities will improve significantly.

Step 1. Prepare the dishes for mustard.

For ready-made mustard, small glass jars with lids, for example, from baby food, are suitable. We thoroughly wash the jars with soap and water, rinse and wipe dry with a towel. We also thoroughly wash and wipe the lids.

Step 2. Dilute mustard powder.

First you need to boil some water. Then take a bowl and pour mustard powder into it. Check to make sure there are no lumps. Add a little - 2 tablespoons boiled, warm water. Mix everything well. There should be no lumps. If you come across any lumps, rub them with a spoon. It is best to stir mustard with water using whisks. Then add the remaining amount of warm water - 4 tablespoons. The consistency of diluted mustard should be like thick porridge.

Step 3. Infuse mustard.

Pour mustard on top boiling water. Pour in carefully, do not stir. Our mustard should be under a layer of boiling water. And we leave it to insist for 5-10 minutes. Then carefully drain the water.

Step 4. Mix the ingredients.

Add salt, sugar, vinegar and vegetable oil to a bowl with mustard. Mix thoroughly. You can add your favorite spices - if desired.

Step 5. Place the mustard into jars.

Transfer the mustard into glass jars and close the lids tightly. Then we put it away for a day in a dark place. Must be at room temperature. If you make mustard in the evening, for lunch next day spicy mustard powder is ready. In the future, we store the mustard with closed lid in a refrigerator.

Step 6. Serve hot mustard.

Mustard is served as a condiment for meat products or fish. Bon appetit!

It is not advisable to make a lot of mustard. Over time, it loses its pungency and aroma.

If you are not satisfied with the taste of the prepared mustard. You can always adjust it by adding salt or sugar. If the mustard turns out to be too hot, you can add more vegetable oil.

If the mustard turns out to be runny, it doesn’t matter, the very next day it will become thicker.

Remember that hot mustard, like horseradish, always starts out very spicy. To do this, it must stand for a little while for 2-3 weeks so that its sharpness subsides. Never taste it immediately after cooking!

You will cry huge crocodile tears and then curse me. Best to enjoy spicy mustard after 2 - 3 weeks, when the taste is moderately spicy, like our store-bought good mustards, Cossack mustards, etc., only the taste will be much more refined and very interesting.