Homemade mustard is a very tasty and aromatic sauce that can be added to almost any main course, as well as appetizers. It should be noted that today there are many options for preparing such a dressing. But, unfortunately, most people are accustomed to purchasing this sauce in the store. However, if you take a closer look at the composition of this product, you will quickly see that, in addition to it, various flavorings are often added. In this regard, many people have a question about how to make homemade mustard, which will have a special taste. In this article we decided to answer the question posed.
General Product Information
Making mustard at home is easy and simple. But before we tell you how exactly this is done, we decided to tell you what kind of product it is.
Table mustard is a seasoning made from whole or crushed seeds of the plant of the same name with the addition of food vinegar, some kind of base (for example, water), as well as other ingredients. This product is considered one of the most popular sauces in Russian cuisine. It enhances the formation of gastric juice and increases appetite, as a result of which food is absorbed several times better.
However, it should be noted that homemade mustard is contraindicated for people with digestive problems. This is due to the fact that the sauce based on it always turns out to be very spicy.
What is it used for?
Homemade mustard made from powder is quite often used as a seasoning for meat dishes. In addition, there are many recipes for marinades, which also include this product, but only in the form of whole seeds or powder.
Mustard at home: step-by-step recipe
Homemade is the easiest and fastest way. This sauce always turns out much tastier and spicier than store-bought. In addition, it will not contain preservatives that are harmful to human health. It should also be noted that homemade mustard fizzles out quite quickly. In this regard, it is recommended to make as much as you can eat in one sitting.
So, to prepare hot sauce we need:
- mustard powder - approximately 50 g;
- boiled water - about 100 ml;
- table salt and fine sand-sugar - use as desired;
- apple cider vinegar 6% - use to taste;
- non-deodorized olive oil - large spoon;
- crushed turmeric - ½ small spoon.
Cooking process
You can prepare mustard at home quite quickly. To do this, sift the powder through a tea sieve and place it in a deep bowl. Next, you need to pour boiling water into it and mix thoroughly so that no lumps form. After this, you should fill the pan halfway with water, place a bowl of sauce in it and put it on medium heat. The mustard must be heated in a water bath for 20 minutes. After the specified time has passed, you need to remove the bowl with the seasoning, and then immediately add sugar and table salt to it. It is also recommended to add a small amount of crushed turmeric to give the mustard a pleasant shade.
Finally, add a little olive oil to the ingredients. After this, all components should be thoroughly mixed until a homogeneous paste is obtained.
How should it be stored?
After homemade mustard powder is prepared, it should be placed in a glass jar with a screw-on lid. It is recommended to store the sauce in this form in a dark and cool place. If you neglect this advice, homemade mustard will very quickly lose its taste and aroma.
It is advisable to use this seasoning after two days of storage in the refrigerator.
Old Russian mustard at home
As mentioned above, this sauce can be made in different ways. Above you were presented with a classic recipe using a standard set of ingredients. If you want to make a more original seasoning, we recommend using the method described below. For it we will need:
- mustard powder - approximately 50 g;
- cucumber or tomato brine - 100 ml;
- crushed cloves - about 6 g;
- powdered sugar - 3 large spoons;
- apple cider vinegar 6% - use to taste.
Quick cooking method
Any mustard at home is prepared according to the same principle. Using it in practice, you can make any one yourself on any basis. In this recipe, we decided to use cucumber or tomato brine. Thanks to this liquid, you will get a very aromatic and tasty sauce that can be served with both meat and fish dishes.
So how to make mustard at home using vegetable brine? To do this, sift the aromatic powder through a small sieve and then place it in a bowl. Next, you need to add cucumber marinade to the mustard flour, which is recommended to be kept at room temperature beforehand (so that it becomes warm). By mixing both components with a spoon, you should obtain a homogeneous mass. To thicken it a little, it needs to be heat treated. To do this, the bowl of mustard should be placed in a water bath and heated for ¼ hour. In this case, it is recommended to stir the contents of the dishes regularly with a spoon.
The final stage in preparing the sauce
As you can see, mustard is made quite quickly at home. After it has been heat treated, it must be removed from the water bath and then flavored with powdered sugar and crushed cloves. These ingredients will give the sauce a special taste and aroma. To make it more spicy and keep it unchanged for a long time, you should also add apple cider vinegar to the seasoning.
Then you need to mix the ingredients, cool in cold air, and then place in small glass jars and screw tightly with metal lids. If you do not plan to immediately use the sauce along with any dish, then it is recommended to store it in the refrigerator for a short time.
Features of preparing Russian sauce
Now you know exactly how and what mustard is made from at home. The recipe for this sauce can include completely different ingredients. As a rule, it is made on the basis of ordinary drinking water. Although some housewives often dilute mustard powder with cucumber or tomato brine.
If you want the sauce you prepare to not dry out for a long time, we recommend preparing it with fresh milk. If the aromatic seasoning has dried out, it can be easily diluted by adding low-concentrated table vinegar.
How to change taste and color?
If you are tired of classic mustard, which is made from a standard set of ingredients, then we recommend adding one of the following products to it: ground allspice, ginger, nutmeg, applesauce, anise, star anise, chopped sorrel, grated capers, bay leaf, cinnamon , cabbage pickle, basil, thyme, etc. These ingredients will allow you to significantly change the taste of the sauce, as well as its color and aroma.
Let's sum it up
Homemade mustard always tastes better than store-bought mustard. It should be noted that this sauce can be used not only for adding it to meat or fish dishes, but also mixed with mayonnaise or oil, and then seasoned with various salads. Believe me, even the most picky member of the household will not be able to refuse such a dinner.
This spice takes pride of place on the tables of many cuisines around the world. Housewives were convinced of its versatility, using it for salad dressings, serving it on the table with all types of meat and first courses. In addition, this product improves digestion by stimulating the production of gastric juice and replenishes the body's resources with vitamins and amino acids.
How to prepare mustard
Making sauce from mustard seeds is not difficult. We live in an era of close connection between the food and chemical industries; not a single product on the display of modern supermarkets is without chemicals, preservatives, flavoring additives and other components harmful to our health. Those who care about a healthy and proper diet for their family will love the recipe for mustard powder at home. Beauties who make masks with this product should also read these recipes, learning how to cook and how to brew the powder.
Recipe
The recipe and ingredients may vary depending on taste preferences and the dishes to which the spice will be served - the proportions and combination of components in a home recipe depend on this. Fried or baked meat, lard, boiled pork is often served with spicy Russian, which is characterized by a pronounced taste; the recipe for homemade American-style sauce will appeal to lovers of sausages and frankfurters for its softness, and the recipe for mustard made from unground grains is suitable for all types of fish and seafood. An excellent salad dressing.
With cucumber brine
- Number of servings: 15 servings.
- Calorie content of the dish: 6 kcal.
- Purpose: as a dressing or seasoning.
- Cuisine: Russian.
The spicy dressing prepared according to this recipe turns out to be spicy and is perfect for barbecue, grilled steak, baked pork chop, boiled pork, and fatty types of meat. The spiciness irritates the walls of the stomach and will help to produce digestive enzymes more intensively, thereby facilitating the process of processing foods that are difficult for the intestines - fried or fatty. Read on to learn how to make mustard in brine correctly.
Ingredients:
- pickled cucumber liquid – 250 g;
- mustard powder – 5 tbsp. l.;
- vinegar - 1 tbsp. l.;
- sugar – 0.5 tsp;
- Sunflower oil – 1 tablespoon (tablespoon).
Cooking method:
- Strain the brine, add vinegar and granulated sugar.
- Mix the powder with this mixture until you obtain the consistency of sour cream.
- Add oil and stir.
- Leave in a glass container on the refrigerator shelf for about three hours.
With honey
- Cooking time: 20 minutes.
- Number of servings: 12 servings.
- Calorie content of the dish: 10 kcal.
- Purpose: as a dressing or sauce.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Well suited for children of any age, the taste is gentle, soft and sweetish, and does not cut the receptors with its vigorous pungency. Can be used in sandwiches, added to marinades, especially delicious with grilled chicken wings. This mixture can be used to season salads with meat, fish, and eggs. Grilled vegetable lovers will also like it. How to prepare mustard with honey at home is described below.
Ingredients:
- ground mustard seeds - 2 tablespoons;
- any brine – 1 glass;
- honey – 1 spoon;
- wine or apple cider vinegar - a teaspoon;
- sugar, salt - a teaspoon;
- vegetable oil - a tablespoon.
Cooking method:
- Mix brine with mustard powder.
- Beat honey with vinegar until dissolved, add sugar and salt, stir until the crystals dissolve.
- Mix the two resulting masses together, stir until smooth and pour into a jar, close with a lid.
- Place the sauce in a warm place for 12-13 hours.
Acute
- Number of servings: 10 servings.
- Calorie content of the dish: 7 kcal.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Russian cooking recipes have long been famous for their pungency and spiciness. The recipe below will tell you how to make spicy mustard from powder. At first glance, this method of production will seem classic, but what makes it special are spices that give it an unusual flavor. Serving this spice on the table will dilute both holiday and everyday dishes, giving them a touch of aristocratic piquancy.
Ingredients:
- mustard seed powder – 90 g;
- water and vinegar - 100 g each;
- sugar and salt - 1 tsp each;
- vegetable oil – 2 tbsp. spoons;
- bay leaf, cinnamon and cloves.
Cooking method:
- Add spices to boiling water, leave to boil for 4 minutes, then strain.
- Pour mustard powder with this marinade, add vinegar and oil, stir until the mass is homogeneous.
- Leave in the refrigerator at 3-5 degrees for one night.
In cabbage brine
- Preparation time: quick recipe, 15 minutes.
- Number of servings: 11 servings.
- Calorie content of the dish: 8 kcal.
- Purpose: as a seasoning for meat and fish.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The aromatic brine adds spice and pungency to dry mustard powder; moreover, this ingredient can be found in the everyday life of any housewife. This spice will delight you when serving soups, cold cuts, emphasizes the taste of baked poultry or meat, makes sausages, sausage or bacon more piquant, and diversifies a breakfast consisting of scrambled eggs. How to make mustard with cabbage brine at home is described below.
Ingredients:
- cabbage brine – 100 g;
- dry mustard powder – 100 g;
- vinegar and vegetable oil - 1 teaspoon each;
- paprika, pepper, salt to taste.
Cooking method:
- Gradually pour the brine into the powder, stir until the lumps dissolve.
- Add oil, vinegar and spices, stir until a thick creamy mass is obtained.
- Place in a cool place overnight and eat after steeping.
On the water
- Cooking time: 10 minutes.
- Number of servings: 10 servings.
- Calorie content of the dish: 6 kcal.
- Purpose: as a seasoning for meat and fish.
- Cuisine: Russian.
- Difficulty of preparation: easy.
This cooking method will appeal to the lazy or those who want to save their time. To make mustard with water, you will need a very minimal set of ingredients, and the cooking itself will be absolutely simple and understandable even for beginners. Due to the absence of unnecessary spices and ingredients, you can prepare a delicious sauce for your household and a mask from it for yourself, improving the blood circulation of your skin or hair.
Ingredients:
- mustard powder – 60 g;
- water – 100 g;
- salt, sugar - 0.5 tsp each;
- vegetable oil – 10 g.
Cooking method:
- Mix the powder with water.
- Add sugar and salt to the liquid mixture.
- Let sit in a cool place for several hours, drain off excess water.
- Add oil (preferably olive) and stir.
Sweet
- Cooking time: 15 minutes.
- Number of servings: 12 servings.
- Calorie content of the dish: 7 kcal.
- Purpose: as a seasoning for sausages.
- Cuisine: German.
- Difficulty of preparation: easy.
Bavarian sweetish mustard sauce has also gained popularity in the CIS countries. The recipe for making it was invented completely by accident: one day a German added sugar instead of salt in the usual cooking order - and he liked the way it turned out. Sweet mustard at home can be made with white or regular powder, they can also be combined in different proportions; read on to learn how to prepare this delicacy.
Ingredients:
- ground mustard seeds (white and ordinary) – 50 g each;
- sugar – 80 g;
- salt – 0.5 tsp;
- water – 150 g;
- vinegar – 1 tsp;
- pepper, bay leaf, cloves, cinnamon.
Cooking method:
- Mix water with sugar, add spices and put on fire until it boils.
- The powder is mixed with salt.
- Steam the ground grains and salt with boiled, strained water and add vinegar.
- Leave for 3 days at a cool temperature.
Dijon
- Cooking time: 15 minutes.
- Number of servings: 15 servings.
- Calorie content of the dish: 8 kcal.
- Purpose: as a dressing for fish and salads.
- Cuisine: French.
- Difficulty of preparation: easy.
A delicious sauce that is suitable as a dressing for sea, egg or light vegetable salads. It can be used as a marinade for fish, bake fish dishes, filling them with this mixture. The components of such a sauce will add a festive and aristocratic feel to everything on your table and will delight avid gourmets and connoisseurs of haute cuisine. How to make Dijon mustard and how to brew the grains is described below.
Ingredients:
- white, dark mustard seeds – 60 g each;
- mustard powder – 30 g;
- dry white wine – 300 g;
- onion – 2 heads;
- honey – 1 spoon;
- salt – 0.5 tsp;
- garlic – 20 g.
Cooking method:
- How to cook? Boil wine with chopped onion and garlic, cool to room temperature, strain through a sieve.
- Mix wine with honey, salt, add powder.
- Pour mustard seeds into the resulting mixture, put on fire, and cook until thickened.
- Pour the finished product into a jar, put it in the refrigerator for several days, it can be stored for 2-3 months.
French
- Cooking time: 15 minutes.
- Number of servings: 13 servings.
- Calorie content of the dish: 7 kcal.
- Cuisine: French.
- Difficulty of preparation: easy.
This spice based on whole mustard seeds, unlike the Dijon version, does not contain white wine, and therefore will go well not only with fish and seafood, but also with meat dishes, homemade sausages, and salads. Its taste is more neutral, therefore it has an excellent ability to decorate different types of dishes and products. French mustard beans are prepared quickly and very simply at home; read how to brew whole grains a la France style, below.
Ingredients:
- powder, mustard seeds – 60 g each;
- vegetable oil – 1 spoon;
- water – 100 g;
- sugar, salt, pepper to taste.
Cooking method:
- Pour boiling water over the powder and let it cool.
- Drain excess water, add grains, sugar, salt, spices with vegetable oil.
- Place in the refrigerator for 2 days, store for no more than 3 months in a cool, dark place.
In tomato brine
- Cooking time: quickly, 10 minutes.
- Number of servings: 10 servings.
- Calorie content of the dish: 5 kcal.
- Purpose: as a salad dressing or sauce for fish and meat.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Tomato brine has a delicious spice and unusual aroma, and you can also use it to make a sauce. It will be strong if you use ice-cold brine. To soften the pungency, you can add vegetable oil; as its proportion increases, the seasoning will become milder in taste. The recipe below will tell you how to make mustard with tomato brine.
Ingredients:
- tomato brine – 150 g;
- mustard powder – 150 g;
- vegetable oil – 0.5 tsp.
Cooking method:
- Pour cool temperature brine into the jar.
- Pour the powder on top so that visually they are in equal parts.
- Stir the mixture, rubbing out lumps
- Add vegetable oil, mix.
- Place in the refrigerator for several hours.
DIY mustard - cooking secrets
If you want to make a delicious mustard sauce, it is important to know how to brew mustard correctly and what proportions should be observed. Increasing the dosage of sunflower or olive oil reduces the pungency, while vinegar, on the contrary, emphasizes it. A spice that is made with cold brine is considered vigorous. In recipes containing honey, it is important to use fresh, still liquid honey. Gourmets will love the recipe for mustard sauce with the addition of sweet apple puree: the powder should be uniform in consistency and free of lumps.
Video
There is nothing tastier than a dish seasoned aromatic seasoning, such as homemade mustard, for example.
And if it seems to you that this is incredibly difficult, then we will disappoint you: it is much more difficult to buy high-quality mustard powder, from which we will make our spice.
The whole problem is that for the recipe for making mustard with your own hands you need pure powder. It should be bright yellow, without any inclusions or black dots.
The fact is that in our country they mainly sell one type of powder - the Sarep variety. It is made from brown mustard, which when ground appears dirty yellow with black speckles.
How to make homemade mustard from powder?
So, if the problem with the purchase of raw materials has been successfully resolved, we begin the process. You should enjoy it, especially since such tasty, strong mustard can be stored for up to six months in the refrigerator, and it contains no preservatives!
Recipe for quick mustard powder
Ingredients
- mustard powder - 6 heaped teaspoons
- granulated sugar - 1 teaspoon
- unrefined sunflower oil (a little)
- salt (a little)
- boiling water (experimentally)
Take a glass jar(no less than 200 grams) with a lid - always dry. Put the powder there, add salt and sugar. Mix well. Continuing to stir, pour boiling water over the mixture and stir until (getting rid of lumps) the consistency of our delicious mustard resembles sour cream.
Then our spices should “reach”. It is necessary to put it in a warm place, on a Russian stove or at least a radiator. Close the jar tightly with a lid. After about 3-4 hours, the mustard can be considered infused. Then you need to add oil there. This is approximately 1\3-1\4 teaspoon. Then the product will retain its vigor and pungency and will not fade. But some people don’t add oil, and are also happy with the result.
When the spice has cooled - can be consumed. This is how you can brew mustard from powder. It's quick and easy.
Brine mustard recipe
No less famous is the seasoning recipe made with cucumber brine. You can replace it with tomato, cabbage and pre-cooked brine.
Ingredients:
- pickle - watch as you go
- mustard powder - half a glass
- sugar - about half a teaspoon
- vegetable oil - a little less than a teaspoon
The brine should be warm. Pour the powder mixed with sugar into a bowl, stir thoroughly, avoiding lumps. We transfer the mixture into a jar, close it tightly with a lid and place it in a warm place, for example, on a radiator, so that our mustard is “baked.” After a few hours, excess liquid may appear on the lid of the jar. It needs to be drained. Put it in the refrigerator - everything is ready!
And a little bit about beauty. If for some reason you do not eat this product, then it will be useful to you for beauty and health. On the Internet you can find a lot of recipes for wraps with mustard - it is good for the skin (gets rid of cellulite, makes the skin smooth and elastic), and you can also make hair masks with mustard for rapid growth.
I hope you found this article interesting and helpful to your family.
Mustard, which is considered to be the birthplace of Asia, has gained its popularity quite a long time ago.
The mention of this popular seasoning among people dates back to the Middle Ages.
Already at that time, mustard was valued not only for its taste, but also for its healing properties from a medical point of view.
And the French were the first to try mustard; it was they who created a spicy and appetizing sauce from mustard seeds, which was enjoyed by both Europeans and the Russian population, who lived back in 1765.
Both then and today, mustard, for many people, as well as connoisseurs of gourmet dishes and tasty dishes, is the most delicious and aromatic seasoning, without which not a single festive feast or celebration can do.
General principles for preparing mustard from powder at home
Modern mustard, sold in stores and supermarkets, is made from the following components:
- ground mustard seeds, various herbs, herbs and spices, and is also based on various preservatives, aromatics and “E” additives.
Many of the above components should not be in mustard at all; they are simply inappropriate there, since tasty and fiery mustard is already a whole, piquant and tasty product.
Therefore, it is most advisable, and even healthier, to create mustard from dry powder at home yourself, based on selected recipes and general principles of preparation:
First of all, mustard powder should be pure yellow in color without any impurities or inclusions.
When making mustard and brewing it, you need to use warm or hot water rather than boiling water, since boiling water makes the mustard soft and not so hot.
In order for the mustard to acquire an even more appetizing taste and color, you can add ground fried nuts and mayonnaise to it.
With the help of mustard, any type of meat or any other dish can be improved by adding some zest and novelty to them.
You can store mustard for quite a long time in the refrigerator, and the quality of the seasoning will not deteriorate over time, it will remain just as hot and appetizing.
In addition, at home you can make as much mustard as you need, so it will not dry out and then be thrown away.
You can also prepare mustard at home, focusing on your own taste, using your imagination and culinary skills.
A variety of recipes for making mustard powder at home
Recipe 1. Mustard from powder at home (classic version)
Ingredients:
Powder (mustard) – 100 gr.
Water (warm) – 1 glass.
Sugar – 0.5 teaspoon.
Salt – 15 gr.
Oil (sunflower) – 30 ml.
Cooking method:
You need to pour warm water into the mustard powder in a ratio of ¼, mix the components thoroughly and set aside for 10-15 hours.
After this time, excess moisture will accumulate on the surface of the sauce, which must be carefully drained.
Afterwards, the resulting mixture must be seasoned with sugar, salt, butter and put in the refrigerator for infusion.
Recipe 2. Mustard from powder at home (a version of Russian seasoning)
Ingredients:
Powder (mustard) – 0.5 tbsp.
Water – 120 ml.
Oil (sunflower) – 60 ml.
Vinegar (3%) – 120 ml.
Sugar – 30 mg.
Salt – 15 mg.
Bay leaf - leaf.
Cinnamon - on the tip of a knife.
Cloves - a couple of peas.
Cooking method:
Pour water into a selected container, add spices, salt, sugar and bring to a boil.
After the broth has subsided, it is necessary to strain it and add mustard powder to it. Then all components must be thoroughly mixed until a homogeneous mass is obtained.
Then you need to add oil, vinegar to the existing consistency and mix all the ingredients thoroughly again.
If desired, this vigorous mustard can be mixed with mayonnaise to obtain some softness.
Recipe 3. Mustard from powder at home (using cucumber pickle)
Ingredients:
Mustard (powder) – 0.5 tbsp.
Brine (cucumber).
Sugar – 20 gr.
Oil (sunflower) – 20 ml.
Cooking method:
In a deep bowl you need to dissolve the mustard powder, add sugar and brine to it to the desired consistency.
Then you need to put the resulting mass in a glass jar and cover it.
Then you need to add oil to the mustard.
Also, for greater piquancy, you can add pepper, nutmeg, cloves and other spices to the mustard, if desired, along with the brine.
Recipe 4. Mustard powder at home (French masterpiece)
Ingredients:
Mustard (powder) – 200 gr.
Vinegar - a quarter glass.
Sugar – 1 tbsp. spoon (with top).
Salt – 0.5 teaspoon.
Water.
Carnation.
Bulb.
Cooking method:
A glass of dry mustard must be sifted through a strainer. Then you need to gradually add hot water to the mustard and stir. The thickness of the mass should resemble thick dough.
Then the resulting mass should be poured with boiling water and left to infuse for a day.
When the time comes, the water from the resulting consistency must be drained and vinegar added, then granulated sugar, salt and cinnamon with cloves.
Mustard can be served to the table to season meat and other dishes.
Recipe 5. Homemade mustard powder with grains
Ingredients:
Mustard powder – 60 gr.
Mustard seeds -60 gr.
Lemon juice – 4 tbsp. spoons.
Vegetable oil – 100 ml.
Sugar to taste.
Pickle from a jar with cucumbers.
Nutmeg, salt, cloves, pepper.
Cooking method:
Pour mustard powder into a deep cup and fill it with a small amount of hot water.
Then the surface of the resulting consistency must be leveled and poured with boiling water, two fingers higher than the existing mass. When the liquid has cooled, you need to pour it out.
Then you need to add lemon juice, salt, seeds, pepper and butter with granulated sugar to the mustard consistency. After thorough mixing, it is recommended to pour the resulting consistency into glass jars (fill them tightly) and cover with lids.
After 24 hours, add brine and spices to each jar, as well as, if desired, cloves and nutmeg.
Recipe 6. Mustard powder at home with the addition of honey
Ingredients:
Mustard seeds – 80 gr.
Water 60 ml.
Lemon juice - spoon.
Honey – 10 ml.
Oil (sunflower) – 25 ml.
Cooking method:
To make the powder, you need to grind the mustard seeds in a coffee grinder and sift through a sieve. Then add salt to the resulting powder, pour in hot water and mix everything together well.
Afterwards, the resulting mustard should be placed in jars and, tightly closing them with lids, leave to infuse for a week.
This seasoning is perfect for meat dishes, sausages or as an addition to side dishes.
Recipe 7. Homemade mustard powder with the addition of fruit
Ingredients:
Apple - 1 fruit.
Dry mustard - spoon.
Oil – 30 ml.
Vinegar – 1.5 tablespoons.
Granulated sugar – 20 gr.
Lemon juice - teaspoon.
Salt, cinnamon.
Cooking method:
First you need to bake the apple in the oven, wrapping it well in foil in advance. It is recommended to set the temperature to 180 degrees and the time to 10 minutes.
Afterwards, the apple must be thoroughly peeled and seeds removed, and the fruit itself must be rubbed through a sieve. The resulting apple pulp must be mixed with other ingredients, not taking into account the vinegar, and mixed until a homogeneous consistency is obtained.
Then you need to pour vinegar into the existing mass and mix everything well. Be sure to try the seasoning and if the mustard is sour, you can add sugar to it.
After the mustard has infused and acquired a specific fruity taste, it must be placed in jars and refrigerated for 48 hours. At the same time, you must remember to stir the mustard regularly so that it has a uniform consistency.
The resulting mustard will be slightly sweet and not particularly strong - it is perfect as an addition to children's food.
Mustard from powder at home - small tricks for preparing it and useful tips
To make the mustard spicy and aromatic, it is recommended to add cloves, cinnamon and dry wine (white).
You can rehabilitate mustard when it dries out by adding vinegar to it and mixing thoroughly.
For greater preservation over a long period of time, you can add milk to the mustard, thoroughly mixing the components together. Or put a slice of lemon on top of the mustard, tightly closing the jar.
For greater tenderness and piquancy, it is recommended to add honey to the mustard.
Mustard is stored in the winter for about 3-4 months, and in the summer season no more than 30 days.
In order for mustard to retain its taste and aroma, it must be stored in a dark place.
Such a delicious spice as mustard, prepared at home yourself, will help those who have tried it at least once to give up the purchased product forever.
Only for extraordinary individuals! Stop being content with cookie-cutter store-bought products, it's time to show off your creativity! We prepare mustard from mustard powder according to the best recipes.
Whoever has not tried mustard has lived his life in vain! This delicious seasoning gives many dishes an unforgettable taste and aroma. But what is sold on Russian shelves does not always correspond to the taste wishes of consumers. And yet there is a way out! How to make mustard from mustard powder according to your taste preferences is the main question.
When comparing homemade mustard and store-bought mustard, the advantages of the former are undeniable. First, you prepare your own mixture of ingredients, adjusting the spiciness of the mixture yourself. Secondly, the seasoning is always fresh and does not contain extraneous preservatives or other chemicals designed to preserve mustard for long periods. So buy mustard powder and get to work!
How to make mustard from mustard powder
Take 2 tbsp. mustard powder and pour them into a plate for cooking. Add one tablespoon of any brine and begin to vigorously grind the powder. Try to use all the contents as much as possible at once and get rid of lumps as you go.
Then add a second spoon of brine and continue grinding the mustard in the same spirit. After turning the mixture into a homogeneous mass, pour the last, third, spoon of brine into it and repeat the whole process again. The ground mass should have a thick puree-like state.
Pour boiling water over the resulting mixture to eliminate strong bitterness and prevent the appearance of lumps. Without stirring, leave the mixture for 10 minutes. Then carefully drain the excess liquid.
Due to the fact that we diluted the mustard powder with brine, we added a little salt at the tip of a teaspoon. If you like a saltier taste, you can add half a teaspoon. To ensure that the mustard does not completely lose its spicy aroma, you need to add 0.5 tbsp. vinegar. Then - 1.5 tsp. sugar and 1 tbsp. oils that will give the seasoning a pleasant taste.
If you like any seasonings, you can add them. Then mix the resulting mixture well and pour it into a storage container. It is better to choose glass containers with a tight-fitting lid.
The mustard must ripen, so we put the jar in a dark place for 1 day, after which the spicy seasoning will be finally ready. If you don't like the taste of the resulting product, add more spices, salt or sugar. If the seasoning is too spicy, dilute it with vegetable oil. A texture that is too liquid can be corrected by placing the mustard to “ripen” in the refrigerator for a day.
Attention! When cooked, mustard powder releases pungent essential oils, so do not lean too close to the plate.
Sweet mustard
Take 4 tbsp. mustard powder, mix it with 1 tbsp. starch. If there is no starch, take flour. Slowly add white wine, stirring constantly to avoid lumps. If there is no wine, it is replaced with lemon juice or water. The end result should be something like a paste, and this requires about 50 g of liquid. Leave the resulting mixture alone for 20 minutes. Then add 3 tbsp. wine vinegar, one spoon each of sugar and vegetable oil.
When using lemon juice, you don't have to add salt at all. In other cases, add half a teaspoon of salt. Mix the resulting mixture well and leave in a warm place for two hours. After this time, the mustard will be ready for use.
French mustard
Crush 180 g of mustard seeds and pour 250 ml of boiling wine vinegar over them. Mix the resulting composition well and send it to a warm place for 12 hours. After the seasoning has infused, add 180 g of sugar and various spices to it. For example, cloves, nutmeg, cinnamon and others. All you have to do is wait 2 hours and the seasoning will be ready.
Dijon mustard
Take a small saucepan, pour one glass of dry white wine into it and add 1 tbsp. honey Finely chop 1 clove of garlic and 1 small onion. Stir well and bring to a boil. Next, reduce the heat and cook for 5 minutes. The resulting mixture must be cooled and strained through a sieve.
Pour one sachet of mustard powder (50 g) into the cooled solution. To prevent lumps from forming, add it gradually, stirring the mixture well. Add 1 teaspoon of vegetable oil, salt and a few drops of Tabasco sauce. If there is no sauce, replace it with 1 teaspoon of tomato paste. The mixed mixture must be boiled until it becomes sour cream. Cool the finished product. Pour it into a glass jar. After 2 days, remove the mustard from the refrigerator and eat it to your heart’s content.
Fresh seasoning is especially tasty. It should be stored in the refrigerator for no more than 7 days, due to the fact that over time, mustard loses its aroma and pungency. Serve the seasoning at the table, spread it on bread or add it to dishes. Bon appetit!
A step-by-step video guide will help you quickly learn how to prepare this fiery seasoning.
