How to make homemade mustard from powder. How to make delicious mustard from powder at home. How to make mustard at home

Any cook will have a jar of mustard on hand. With its help it is easy to make the dish more spicy and aromatic. You can buy hot seasoning at the grocery store or make your own. I will tell you how to make mustard from powder at home.

The recipes I will share are very simple. You will need some grains and make a powder out of them. You can get by with store-bought powder, but I prefer to make it myself.

Mustard prepared according to the classic recipe turns out to be quite thick. If you like a thinner version, increase the amount of water slightly. By adding your favorite spices and herbs you will make spicy mustard.

Powdered mustard - a classic recipe

Ingredients:

• Mustard powder – 3 tbsp. spoons.
• Boiling water – 100 ml.
• Lemon juice – 2 tbsp. spoons.
• Sugar – 1 tbsp. spoon.
• Salt – 0.5 tbsp. spoons.

Preparation:

1. Pour mustard powder into a small bowl, add sugar and salt, mix everything. Pour boiling water over the dry mixture and mix well.
2. Pour in vegetable oil and add lemon juice, and after mixing thoroughly, cover the dish with a lid and leave for several hours for the seasoning to infuse.
3. Place the mustard in a glass jar, close tightly and refrigerate.

Now you know the classic recipe for making mustard powder at home. The seasoning perfectly improves the taste of meat. I note that for preparation use only fresh powder. Mustard made from expired raw materials will not turn out thick when brewed.

How to prepare Russian mustard

People learned to make mustard a long time ago, and to this day many recipes for preparing this wonderful seasoning have been invented. I'll tell you how to make Russian mustard. Even a novice cook can master the home technology, because it is extremely simple.

Having made a wonderful seasoning, surprise your family and guests by serving it to the table along with a baked rabbit or other meat treat.

Ingredients:

• Mustard powder – 280 g.
• Vinegar – 200 ml.
• Vegetable oil – 100 ml.
• Sugar – 125 g.
• Water – 350 ml.
• Bay leaf.

Preparation:

1. First of all, prepare several small jars with lids. Wash them thoroughly and dry them. Then prepare the marinade.
2. Pour 175 milliliters of water into a saucepan, season with spices and bring to a boil. Cool the broth after boiling for five minutes, strain and mix with vinegar.
3. In another bowl, boil the remaining water and add carefully sifted mustard powder. Mix everything well. The mass must be homogeneous.
4. Pour boiling water into the bowl to cover the mustard mass by a few centimeters. After the water has cooled, place the dishes in the refrigerator. After twelve hours, drain the water and add oil to the mustard.
5. All that remains is to combine the mixture with sugar and marinade.
6. After thorough mixing, pour into jars and close with lids.
7. After a day, homemade mustard is ready for use.

Video recipe

Russian mustard goes well with meat dishes; it is used to prepare an excellent dressing or aromatic sauce. In general, I shared the recipe, so you no longer have to buy the product in the store, and this is the first step to saving money.

How to make mustard with grains

Continuing the topic of the article, consider a recipe for mustard with grains - an excellent seasoning for meat dishes. Some chefs use mustard with grains to prepare regular and New Year's salads.

The taste of this mustard is very delicate. It can be safely consumed even by people for whom spicy food is contraindicated. Sit back and carefully study the step-by-step cooking technology at home.

Ingredients:

• Mustard powder – 50 g.
• Mustard seeds – 50 g.
• Lemon juice – 4 tbsp. spoons.
• Vegetable oil – 4 tbsp. spoons.
• Sugar – 2 tbsp. spoons.
• Cucumber pickle, salt, cloves, nutmeg and pepper.

Preparation:

1. Pour mustard powder into a deep bowl and pour in a little boiling water. To stir thoroughly. You should get a plastic mass. You can add a little water if the mixture is too thick.
2. Smooth the mustard mixture thoroughly and pour boiling water on top. The liquid should cover the masses by two fingers. When the water has cooled, drain it.
3. Add lemon juice, salt, seeds, pepper, butter and sugar to the mixture. After mixing, place into small jars, compact and close with lids.
4. After 24 hours, add a little cucumber pickle and spices to each jar. I use cloves and nutmeg. That's all!

There are dozens of recipes for mustard with grains, but I like the cooking technology that I just shared. I hope you will like it too.

Mustard in brine - 2 recipes

For many gourmets, mustard is a favorite seasoning. They eat it with soups, meat dishes and salads, or simply spread it on bread. Grocery stores offer ready-made mustard in a wide range. But if you want to experience the true taste of homemade seasoning, cook it yourself. At the same time, the finished product will not contain harmful additives and dyes, which is good for health.

There are hundreds of ways to prepare mustard. I will look at making mustard using cucumber and cabbage brine.

Cucumber pickle

Ingredients:

• Cucumber pickle – 200 ml.
• Mustard powder – 1 cup.
• Vegetable oil – 1 tbsp. spoon.
• Vinegar, sugar and spices.

Preparation:

1. Pour mustard powder into a deep container, add brine and mix everything.
2. Add vinegar, oil and sugar to the resulting mixture. Mix well. You should get a homogeneous mass.
3. Place the mustard in a tightly sealed jar and leave in a warm place until the morning. In the morning, add spices to the jar. I use cloves, ginger, pepper and cinnamon.

Cabbage pickle

Ingredients:

• Cabbage brine – 180 ml.
• Mustard powder – 2 tbsp. spoons
• Vegetable oil – 1 tbsp. spoon.

Preparation:

1. Pour mustard powder into a jar, pour cabbage brine, stir, close the lid and leave overnight. In the morning, add vegetable oil to the jar and mix again.
2. To make the mustard truly aromatic, warm the brine a little before mixing. Alternatively, you can add a little apple cider vinegar, which will help the seasoning retain its flavor longer.

Video recipe

You learned how to make mustard with brine. You can refuse purchased seasoning and eat only natural products made with your own hands.

Cooking mustard with honey

Mustard is a universal product. It is used for making croutons and sandwiches, marinating meat and many other purposes. Despite its simplicity, it is irreplaceable on the table. Thanks to the recipe with honey, prepare a delicious, tangy and sweet seasoning characterized by a honey flavor.

To get good mustard, use seeds, not powder. Pass them through a coffee grinder, sift them, then use them to brew seasoning. The result is a sweet and sour mustard, the taste of which is both delicate and spicy.

Ingredients:

• Mustard seeds – 70 g.
• Water – 50 ml.
• Lemon juice – 1 tbsp. spoon.
• Honey – 5 ml.
• Sunflower oil – 20 ml.
• Salt.

Preparation:

1. First of all, let's make mustard powder. Pass the mustard seeds through a coffee grinder and sift. You should get about fifty grams of high-quality powder. Add a little salt to it and mix.
2. Pour boiling water into the dry mixture and grind thoroughly. If the mixture turns out very thick, add a little boiling water.
3. Add honey, lemon juice, vegetable oil to the mustard pulp and mix.
4. All that remains is to transfer it to a tightly closed container and leave for five days to ripen. Afterwards you can serve it or use it for culinary purposes.

I hope the recipe will take its rightful place in your cookbook. The seasoning prepared in this way goes well with sausages, baked meats and other treats.

How to make fruit mustard

Let's take a closer look at the technology for preparing fruit mustard, which ideally complements the taste of meat dishes, such as oven-baked lamb, and goes well with cheeses.

Surely you guessed that it is based on fruits. I use grapes, pears or apples. Some chefs manage to make wonderful fruit mustard even from lemons.

Ingredients:

• Sweet apple – 1 pc.
• Dry mustard – 1 tbsp. spoon.
• Vegetable oil – 1 tbsp. spoon.
• Vinegar – 2 spoons.
• Sugar - teaspoon.
• Lemon juice - teaspoon.
• Salt and cinnamon.

Preparation:

1. Bake the apple in the oven, first wrapping it in foil. At a temperature of 170 degrees, fifteen minutes is enough.
2. Peel, remove seeds and pass the apple through a sieve. Combine the apple mixture with other ingredients except vinegar and mix until smooth.
3. Pour vinegar into the mixture in a stream and stir. Taste it right away. If the seasoning is too sour, you can add a little sugar.
4. After the fruit mustard has acquired a delicate taste, put it in jars and keep in the refrigerator for two days. Stir several times a day.

The finished fruit mustard has a sweetish taste, but not strong. You can freely treat even children to this culinary miracle.

Video cooking

Mustard is a spicy-aromatic plant about fifty centimeters high. There are many varieties, but in our region the most common varieties are black, brown and white.

Useful information, benefits and harms of mustard

It is difficult to say when people first began to use mustard in cooking. It is known that the first mentions of seeds were found in ancient manuscripts that are more than five thousand years old. According to historical data, mustard seeds were widely used in cooking by ancient Greek chefs. The mustard paste we eat today was invented by the ancient Romans.

Today it is difficult to imagine a table without mustard. This spicy, mushy condiment is the perfect complement to meat, fish and vegetable dishes. It is widely used for making sandwiches, snacks, kebabs and even pizza.

Beneficial features

Mustard seeds contain a lot of fatty and essential oils. Grains are the raw material from which edible oil is extracted. Cake or mustard powder is used for the production of mustard plasters, antirheumatic plasters and classic food seasoning.

Mustard perfectly stimulates appetite, increases saliva production, speeds up food digestion, and has anti-inflammatory and laxative properties.

Consuming small amounts will neutralize toxins and help relieve indigestion. Excessive consumption of the seasoning can cause irritation of the mucous membrane of the human esophagus.

According to scientists, mustard is a spice that heals the body. It improves digestion and speeds up the absorption of fatty foods. As a result, even a decent portion of tasty pork will not cause heaviness in the stomach.

Many doctors recommend mustard to older people, as the spice stimulates digestion and improves metabolism. Every person struggling with rheumatism, indigestion, hypertension or cardiovascular diseases simply must eat the seasoning.

1. Use high-quality mustard powder that has not expired. You can use ground mustard seeds instead.
2. The powder must be poured with hot water. Boiling water will give the finished mustard excessive bitterness, and cold water will make it too light.
3. To give homemade mustard an 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. Homemade mustard can be stored in the refrigerator 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 of 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. You can add vegetable oil if you want to neutralize the spice a little. Leave the mustard to sit at 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.

Transfer the mustard to 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.

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 delicious 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.

Vendanny - Dec 15th, 2015

You don’t have to buy a tasty and healthy mustard sauce or seasoning at the store, but prepare it at home. All you need is to have a good recipe and buy or grow mustard seeds or powder.

To prepare mustard from grains at home, we start by drying the grains in a dry frying pan, grinding them in a coffee grinder, and brewing them with boiling water. After a short time, drain the water and grind the mustard until smooth. This mixture with the addition of spices is what makes up the mustard that we buy in the store. Only the one in the store contains all sorts of harmful additives, but the homemade one can be made useful and diversified by adding different components to it. I suggest you get acquainted with basic homemade recipes that will tell you how to make homemade mustard from powder and grains.

Take 180 g of mustard preparation and pour 250 ml of hot wine vinegar into it, mix and leave in a warm place overnight. In the morning, add 180 g of sugar, crushed or ground spices (cinnamon, allspice and black pepper, nutmeg, cloves, cardamom) and half a lemon. Mix thoroughly again and leave to brew for a couple of hours. The seasoning is ready.

Improved store-bought mustard

If you want something new, but don’t want to bother with mustard preparation, then you can change the taste of store-bought mustard by adding 1 tbsp. a spoonful of fresh finely chopped dill and 3 tbsp. spoons of olive oil. Mix the mixture well and the new mustard is ready. We spread it on bread, it is useful for dressing salads, as well as meat and fish.

Homemade honey mustard or honey mustard sauce

We begin preparation by taking dry mustard grains, grinding them in a hand mill or coffee grinder, and sifting them through a thick sieve. Separately, boil honey in a saucepan. After removing from the heat, add mustard powder to it, which we have sifted. Dilute with boiled and slightly cooled vinegar. Stir well, place in a sterile jar and seal.

For 1 glass of ground mustard, take 200 mg of vinegar and 1 glass of honey.

Homemade mustard powder

Take dry ground mustard, pour it into a saucepan, pour boiling vinegar over it, add granulated sugar and sugar burned in a frying pan, stir everything well, let the mixture boil, pour it into another container and stir until it cools. If the mustard turns out thick, dilute it with boiling vinegar. Place in a jar and close with a regular lid.

For 200 g of mustard, take 150 mg of vinegar, 200 g of sugar, 1 tbsp. a spoonful of burnt sugar.

Homemade mustard - a simple recipe

Add salt and sugar to the crushed mustard powder, stir and dilute with cold vinegar. Then stir again for about an hour. The more you stir this mustard, the stronger and better it tastes.

At 3 tbsp. spoons of dry mustard, take 1 teaspoon of salt, 2 tbsp. spoons of sugar, 3 tbsp. spoons of vinegar.

Gray mustard in French

Add sugar to the gray mustard, stir well, then, stirring constantly, pour in the vegetable oil. Continue stirring until the mustard turns into a thick lump. Then add crushed cinnamon and cloves, dilute with cold vinegar. It turned out to be a liquid porridge. Pour it into jars, close with tight lids and keep in a warm place for a week. After a week, mustard can be eaten.

For 400 g of gray mustard, take 300 ml of vegetable oil, 200 g of sugar, 6 g of cinnamon and cloves, 250 ml of vinegar.

Homemade mustard in English

Pour vegetable oil into dry ground mustard, stir, cover and leave for 12 hours. Then, little by little, add boiling vinegar, stir all the time until it cools, add granulated sugar, sugar burned in a frying pan, stir and leave for a week in a warm place.

For 200 g of dry mustard, take 150 ml of vinegar, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sugar, 3 teaspoons of burnt sugar.

Mustard is strong

Add crushed cloves, sugar to the ground mustard and dilute with vinegar until it is more liquid than regular mustard. Stir to avoid lumps and cook until the mixture is thick. Remove from heat, dilute with cold vinegar to the consistency of regular mustard, and pour into jars. First (1 week) store the mustard in a warm place and then at room temperature.

At 3 tbsp. spoons of dry mustard, take 6 g of cloves, 4 tbsp. spoons of vinegar, 2 tbsp. spoons of sugar.

Apple mustard

To prepare mustard, bake sour apples and rub through a sieve. Add apples to yellow mustard, mix, add sugar, salt, hot vinegar with spices. Let the mustard brew for 3 days and you can use it.

At 3 tbsp. spoons of yellow ground mustard take 4 tbsp. spoons of baked apple puree, 150 ml vinegar, 2 tbsp. spoons of sugar, 2 teaspoons of salt.

Homemade mustard can be stored in the refrigerator for more than a year and it will not spoil, and if it thickens, add vinegar to it and stir.

How to make the most delicious mustard

First, check out how to prepare mustard from dry powder. Below are recipes for mustard from other products.

I get the question of how to make mustard from dry powder so often that I decided to write about this recipe separately. Of course, now there is a large selection of ready-made mustard in stores, but homemade mustard from dry powder can be made taking into account any preferences and tastes, including any additives (nuts, chestnuts, spices).

In fact, it seemed to me that every bag of dry mustard had instructions for its preparation. However, in practice this turned out to be not entirely true. Well, let's fill this gap.

I will only warn you that it is better to prepare mustard from dry powder the day before its intended use.

Take dry mustard powder. It should be small, without impurities and husk particles. Just in case, you can sift it through a small strainer. For home use, it is better to prepare a little mustard; freshly brewed it is more pungent and aromatic. Over time, all these qualities will disappear. Take about a tablespoon of powder (25-30 g).

Pour it with 1 tablespoon of boiling water. Grind well until a thick “dough” forms, and add another tablespoon of boiling water. We use a two-stage introduction of liquid to ensure that not a single lump remains. Boiling water will eliminate the excessive bitterness of dry mustard (due to the release of essential oils). Leave for 10 - 15 minutes so that the essential oils are released from the mustard in sufficient quantities.

Now you can add a teaspoon of sugar and vegetable oil to the mustard, salt (half a teaspoon).

Finally, add 9% vinegar or you can replace it with lemon juice. Acid is needed to stop the release of essential oils. Let's also take 1 teaspoon of vinegar.

Once again, rub everything well.

The indicated proportions of ingredients are approximate, you can change them to your taste, for example, take more lemon juice or sugar or salt. You can also add honey, spices, even beer to mustard.

Now the mustard must be transferred to a glass container and closed tightly.

If you think that the mustard is too thin, don’t worry, it will thicken and the next day it will be just right, you can serve it

How to make the most delicious mustard? Recipes We all know that such a product as mustard is so common among ordinary people. The seeds are the only spice used. They are ground into powder, and other spices are added during cooking to enhance the aroma and enrich the table mustard.

In our country, two types of mustard are cultivated - Sarepta, or Russian mustard, white, or English mustard. Sarepta mustard is used to prepare ordinary table mustard and mustard powder. You can make several versions of table mustard from it. Do you want to try making the most delicious mustard that will surprise everyone? Several interesting recipes are presented in this article.

Spicy mustard

Mustard powder - 100 g, powdered sugar - 2 tablespoons, vinegar - 4 tablespoons, cinnamon - 1/2 teaspoon, cloves 1 - teaspoon, nutmeg - 1/4 teaspoon, salt - 1/2 teaspoon.
Grind the mustard powder to a powdery state, pour boiling water over it and let it brew for 20-24 hours. Drain off excess water, add salt, powdered sugar, vegetable oil, vinegar, cloves, cinnamon and nutmeg to the mustard mixture.

Mix everything to the desired consistency, let it brew for another 3 hours, after which the mustard is ready.

Apple mustard

Mustard - 3 tablespoons, applesauce - 4 tablespoons, granulated sugar - 3 tablespoons, vinegar, salt - 1-2 teaspoons.

Bake the apples and rub them through a sieve while hot. Combine the resulting puree with mustard, sugar and mix everything. Dilute vinegar, boiled with cloves, anise, basil, add salt. After 3 days, the mustard is ready.

Pear mustard

To prepare pear mustard, peel 20 ripe pears, boil them in a small amount of water until soft, place on a sieve, and when all the water has drained, rub the pears through a sieve. In the future, the technology for preparing this mustard is similar to apple mustard.

White mustard is cultivated to produce mustard oil. Its taste is sharper and rougher, so table mustard prepared from it is of lower quality than from Sarepta.

Mustard seasoning

Table mustard - 50 g, sunflower oil - 300 g, vinegar - 650 g, granulated sugar - 50 g, ground pepper - 1 g, eggs - 3 pieces. Grind table mustard, egg yolks, sugar and salt. Then, with continuous stirring, pour in the oil in a thin stream and beat, then dilute with vinegar and strain.

Mustard is used as a seasoning and flavoring agent for various meat dishes, especially fatty meat, jellied meat, sausages, and also as an ingredient in dressings, sauces and, no less important, as an emulsifier during heat treatment in order to preserve juice in them and simultaneously flavor them. . We advise housewives to serve salad dressings to the table.

By putting this information into practice, you will undoubtedly prepare the best mustard you have ever tried.