Delicious mustard prepared by ourselves. Let's start preparing the "honey" mustard sauce. Mustard shop improved.

Seasonings play a huge role. They can both embellish the taste of the dish, and completely spoil it. In general, mustard is one of the most common spices. Already in Russia - for sure. In people who use mustard, appetite increases, and digestion also improves, since mustard increases the secretion of gastric juice. There are quite a few recipes for making mustard, both from seeds and from powder. Consider Cooking spicy mustard.

Ingredients for making spicy mustard:

1. Dry mustard powder 4 tablespoons
2. Water 6 tablespoons
3. Salt 0.5 teaspoon
4. Sugar 3 teaspoons
5. Vinegar 1 nightingal spoon
6. Vegetable oil 1.5 tablespoons

Products not suitable? Choose a similar recipe from others!

Inventory:

1. Bowl
2. glass jars
3. Lids
4. Pot
5. Corollas
6. A spoon
7. Kitchen stove

Preparation of spicy mustard:

Step 1. We prepare dishes for mustard.

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

Step 2. Dilute the mustard powder.

First you need to boil some water. Then we take a bowl, pour mustard powder into it. We check that there are no lumps. We add a little - 2 tablespoons boiled, warm water. We mix everything well. There shouldn't be any lumps. If lumps come across, rub them with a spoon. It is best to stir the mustard with water using whisks. Then add the remaining amount of warm water - 4 tablespoons. The consistency of diluted mustard should be like a thick porridge.

Step 3. We insist on mustard.

Top the mustard with boiling water. Pour carefully, do not mix. Our mustard should be under a layer of boiling water. And let her stand minutes for 5-10. Then carefully drain the water.

Step 4. Mix the ingredients.

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

Step 5. We lay out the mustard in jars.

We shift the mustard into glass jars and tightly close the lids. Then we clean for a day in a dark place. Definitely at room temperature. If you make mustard in the evening, the spicy powdered mustard is ready by the next afternoon. In the future, store mustard with a closed lid in the refrigerator.

Step 6. Serve spicy mustard.

Mustard is served as a seasoning for meat products or fish. Enjoy your meal!

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

If the taste of cooked mustard did not suit you. You can always tweak it by adding salt or sugar. If the mustard is too hot, you can add more vegetable oil.

If the mustard turned out to be liquid, it doesn’t matter, the next day it will become thicker.

Remember that spicy mustard, like horseradish, is always very spicy to begin with. To do this, she must stand a little for 2-3 weeks so that her sharpness gives way. Never try it immediately after cooking!

You will cry huge crocodile tears and then curse me. It is best to enjoy spicy mustard after 2-3 weeks, when the taste will be moderately spicy, such as our purchased good mustard, Cossack, etc., only the taste will be much more refined and very interesting.

Vendanny - Dec 15th, 2015

You can not buy a tasty and healthy mustard sauce or seasoning at the store, but cook it at home. All it takes is to have good recipe and buy or grow mustard seeds or powder.

We start preparing mustard from grains at home by drying the grains in a dry frying pan, grinding them in a coffee grinder, and brewing with boiling water. Through a short time Drain the water and grind the mustard until smooth. From such a mixture with the addition of spices, the mustard that we buy in the store consists of. Only the one in the store contains all sorts of harmful additives, and the homemade one can be made useful and diversified by adding various components to it. I propose to get acquainted with the main home recipes that will tell you how to make homemade mustard from powder and grains.

We take 180 g of mustard blank and pour it with 250 ml of hot wine vinegar, 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. Seasoning is ready.

Store-bought mustard improved

If you want something new, but don’t want to mess with the preparation for mustard, 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 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 for meat and fish.

Homemade mustard with honey or honey mustard sauce

We start cooking by taking dry mustard in grains, grinding it in a hand mill or coffee grinder, sifting through a thick sieve. Separately, boil honey in a saucepan. After removing from heat, add mustard powder to it, which we sifted. Dilute with boiled and slightly cooled vinegar. Mix well, put in a sterile jar and roll up.

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

Homemade mustard powder

We take dry ground mustard, pour it into a saucepan, pour it with boiling vinegar, add granulated sugar and sugar burnt in a pan, stir everything well, let the mixture boil, pour into another container and stir until cool. If the mustard turned out to be thick, dilute it with boiling vinegar. We put it in a jar and close it 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, sugar to the crushed mustard powder, stir and dilute with cold vinegar. Then stir again for about an hour. The more this mustard is mixed, the stronger and better it tastes.

For 3 st. tablespoons of dry mustard take 1 teaspoon of salt, 2 tbsp. spoons of sugar, 3 tbsp. spoons of vinegar.

French gray mustard

Add sugar to the gray mustard, stir well, then, stirring constantly, pour in the vegetable oil. We continue to stir until the mustard turns into a thick lump. Then add crushed cinnamon and cloves, dilute with cold vinegar. It turned out 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.

English homemade mustard

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 down, pour in granulated sugar, sugar burnt in a pan, stir and leave for a week in a warm place.

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

mustard strong

Add crushed cloves, sugar to ground mustard and dilute with vinegar to a more liquid state than ordinary mustard. Stir so that there are no lumps and cook until the mass is thick. Remove from heat, dilute with cold vinegar to the density of ordinary mustard, pour into jars. At first (1 week) we store the mustard in a warm place, and then at room temperature.

For 3 st. 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.

For 3 st. spoons of yellow ground mustard take 4 tbsp. spoons of puree baked apples, 150 ml of 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 deteriorate, and if it thickens, add vinegar to it and stir.

Mustard is one of the most popular and common spices in many countries.

In particular, in Russia and Germany it is used almost everywhere.

This spice is based on the plant of the same name (whole or ground seeds), as well as vinegar, water, sugar, salt, oil.

This spice increases appetite, and this speeds up metabolism and allows you to digest food much faster.

It is used as a seasoning for meat dishes and is often included in the recipe for mayonnaise and marinades.

You can also make mustard at home if you use the right recipe. Depending on the option, it can be prepared from a special mustard powder in cucumber brine or water.

One thing is important - the cooking process can be carried out at home. Below we will look at individual recipes.

If you have a dry plant, then you can use the recipe below:

• dry mustard - 300 grams;
• vinegar 9% - 1 cup;
• vegetable oil - 100 milliliters;
• sugar - 5 tablespoons;
• water - 200 milliliters for brewing a dry plant and 200 milliliters for sauce;
• 1 piece of bay leaf;
• spices (pepper, cloves, cinnamon) - optional.

So, now you can start the cooking process. For this, the recipe provides for the creation of a marinade: for it, the selected spices should be boiled for 7 minutes and Bay leaf in water.

At the same time, the sifted mustard is poured with the second part of the water (boiling water). It is necessary to brew it until a sufficiently thick homogeneous mass is obtained.

When a thick mass is obtained, it is again poured with boiling water and left to infuse for 14 hours.

The place for infusion should be cool and dark. When the time is up, the mustard is mixed and drained.

Now you can add oil, marinade, sugar, vinegar. The whole mass must be mixed and covered with a lid.

Now the mustard is left under the covered lid for another day, after which the seasoning is ready for use.

Homemade mustard is prepared very simply and it turns out delicious if you follow the cooking recipe exactly.

Cooking with dry mix

Such a recipe is also considered a cooking option for the “lazy”, since homemade spice is prepared from a dry powder.

Naturally, before starting the cooking process, you should purchase this very mustard mixture.

The recipe involves the use of:

• dry mustard (powder) - 100 grams;
• vegetable oil - a tablespoon;
• vinegar 9% - a third of a glass;
• salt - one and a half teaspoons;
• ground pepper (red and black) - to taste;

If you have all the ingredients that the recipe provides, then you can start preparing the sauce.

To do this, it is necessary to pour the dry mixture with boiling water in advance. On the packaging of the powder, it should be written in what proportions water is added.

Leave the mixture of powder and boiling water to infuse for 6 hours. When the time is up, the excess water is drained.

Salt, pepper, oil and vinegar can now be added to the powder mixture. After that, homemade mustard should be infused for another 6 hours, after which it is ready for use.

This sauce is homemade, allowing you to add other spices as you wish. And the use of powder greatly simplifies the recipe.

Cooking with dry mix II

Another simple and delicious recipe from dry powder for making mustard at home.

Required Ingredients:

• mustard mixture - 5 tablespoons;
• vegetable oil - 1 tablespoon;
• sugar - 1 tablespoon;
• vinegar 3% - 1 teaspoon;
• salt, spices - to taste.

The preparation of mustard involves steaming the powder with boiling water. This must be done in advance and as indicated on the powder box.

When the powder and water are in the consistency of porridge, you can add all the remaining ingredients.

The mixture is stirred, covered with a lid and left at room temperature overnight. In the morning, homemade mustard is ready.

Basic brine cooking

There is one simple recipe for making mustard in brine.

And fit in this case any - tomato or cucumber pickle.

Aroma must be taken into account here. It is the fragrant liquid that will make the sauce tasty.

So, you will need:

• mustard powder;
• brine.

To the dry powder, you need to gradually pour in the liquid at the rate to get a mixture in consistency, like thick sour cream.

This is the basic recipe. All other spices (pepper, salt, sugar) you can add at your discretion and discretion. The sauce should be infused for at least 10 hours, after which it is ready for use.

Cooking in brine

If you like the so-called "vigorous" mustard, then the recipe below will help you make it at home. His secret is the preparation of sauce on cucumber pickle.

Ingredients:

• Mustard powder - 3 tablespoons;
• Sugar - half a teaspoon;
• Cucumber liquid - faceted glass;
• Vegetable oil - a tablespoon.

If you are making a cucumber brine sauce, then give preference to liquid from pickled or pickled cucumbers.

This will make the sauce quite spicy and flavorful. The cucumber brine sauce is prepared as follows: the powder is mixed with the brine and mixed well with a spoon.

The mass should be as thick as sour cream. After that, sugar and butter are added. The spice should be infused for about 10 hours, after which it is ready for use.

Cooking with honey

Another unusual, but at the same time interesting and tasty recipe is with cucumber pickle and honey. It turns out the sauce is spicy and sweet.

For cooking you will need:

• Powder - a glass;
• Cucumber liquid - a glass;
• Butter, honey and sugar - 1 tablespoon each;
• Salt - a teaspoon;
• Wine vinegar - half a teaspoon.

If you have all the ingredients available, then you can start preparing the sauce on cucumber brine with the addition of honey.

So, for starters, the dry mixture is mixed with brine. The liquid is added gradually so that lumps do not form, and the whole mixture is thoroughly mixed. When the mixture is like thick sour cream, you can add all the remaining ingredients and mix.

Now you should prepare a jar where the cucumber pickle sauce is laid out, and close the jar tightly. In a warm place, the sauce should be infused for about 12 hours, after which it is ready.

Both adults and children will eat mustard with honey and in brine, especially if you do not add pepper. In this case, the sauce will also appeal to young children.

Also remember that this sauce can be used when diet food because it contains a minimum amount of fat.

If you cook it yourself, then just do not use vegetable oil, which will make the dish dietary.

The sauce will complement any lean meat: chicken, turkey, pork tenderloin. It is recommended to store after preparation in the refrigerator.

Homemade mustard - preparing yourself is very simple and fast. It can be done at any time and always have a fresh, spicy, fragrant, and most importantly healthy seasoning. To do this, you only need to purchase dry mustard powder.

Photo of homemade mustard

Recipe content:

The vigorous taste of mustard is the only thing that has remained so bright from childhood memories. Of course, even now you can find a jar of this spice on store shelves. However, one cannot be sure of its quality. Yes, and it happens that sometimes it’s easier to cook it than to run after it to the store. Therefore, every housewife should have a good mustard recipe on hand.

Dry mustard, as well as mustard oil, does not have a sharp taste. But when you dilute it with water and insist for a while, it will acquire the valuable and beloved qualities of a spicy seasoning. When purchasing mustard powder, be sure to pay attention to its expiration date. Since the stale product loses some of its aromatic qualities. You can make seasoning to your taste, and spicy, and fragrant, and soft.

Note to the hostess how to make mustard yourself

• Cooked mustard has a shelf life of no more than 45 days. After, it rapidly loses its aroma and taste.
• To keep the seasoning better and longer, put a thin circle of lemon under the lid of the jar.
• Mustard in glass jars should not be kept on sunshine. Most the best place- fridge.
• Is the mustard dry? Refresh it with a pinch of sugar and a spoonful of lemon juice.
• Use the powder only in a well-closed container, otherwise its properties disappear.

• Calorie content per 100 g - 162 kcal.
• Servings - 50 g
• Preparation time - 10 minutes, plus a day of infusion (optional)

Ingredients:

• Dry mustard powder - 3 tbsp.
• Salt - a pinch or to taste
• Table vinegar - 1 tbsp. or to taste
• Refined vegetable oil - 3 tbsp.
• Sugar - 1 tsp or to taste
• Drinking water - 3 tablespoons

Making homemade mustard

1. Pour dry mustard powder into a deep bowl and pour half a serving of warm drinking water. Warm water will allow the powder to remove the sharpest and most bitter notes. The powder should be homogeneous, without dirt and grains. If you have any doubts, you can sift the mass through a sieve.

2. Knead the powder until smooth, kneading all the lumps.

3. Pour the remaining water again and knead again. Two-stage water management will allow you to better mix the powder and get a homogeneous mass.

4. Add salt and sugar to the mass and knead again. After each introduced product, the mass should be mixed.

5. Pour in vegetable oil and vinegar. Can be used instead of vinegar citric acid or lemon juice.

6. Mix the mass again and transfer it to a glass container. Do not serve it immediately. Soak the mustard in the refrigerator for a day so that aromatic and taste qualities. If it seems to you that the mass is too liquid, do not worry, it will become more viscous during the day spent in the cold. But, if you prepared it for pickling foods, you can use it right away, it will do its job and be saturated with taste properties at the same time.

7. Ready-made mustard can be consumed and used for the same purposes as purchased. It can be eaten with bacon, marinated meat, used in salads. In addition, you can enrich and saturate the taste of the seasoning with additional ingredients such as honey, cinnamon, cloves, wine or beer.

See also a video recipe on how to make homemade mustard from mustard powder:

Homemade mustard is a very tasty and fragrant sauce that can be added to almost any main course, as well as snacks. It should be noted that today there are many options for preparing such a dressing. But, unfortunately, most people are used to buying 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 flavors are often added to it. 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.

Product General Information

Making mustard at home is easy and simple. But before telling you about exactly how this is done, we decided to tell you what kind of product it is.

Table mustard is a condiment 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), and other ingredients. This product is considered one of the most popular sauces of 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 who have problems with the digestive system. 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 powder is often used as a seasoning for meat dishes. In addition, there are many marinade recipes that also include this product, but only in the form of whole seeds or powder.

Mustard at home: a step-by-step recipe

The easiest and fastest way to make homemade mustard is from powder. This sauce always turns out much tastier and spicier than store-bought. In addition, it will not contain preservatives that adversely affect human health. It should also be noted that homemade mustard fizzles out quite quickly. In this regard, it is recommended to do it as much as you eat in one sitting.

So for cooking hot sauce we need:

• mustard powder - about 50 g;
• boiled water - about 100 ml;
• table salt and fine sand-sugar - use at discretion;
• apple cider vinegar 6% - apply to taste;
• non-deodorized olive oil - a large spoon;
• chopped turmeric - ½ small spoon.

Cooking process

You can make mustard at home quite quickly. To do this, the powder must be sifted through a tea sieve and put into a deep bowl. Next, it is necessary to pour boiling water into it and mix well so that lumps do not form. After that, you should fill the pan with ½ part of water, place a bowl with sauce in it and put on medium heat. In a water bath, mustard must be heated for 20 minutes. After the specified time has passed, the bowl with seasoning must be removed, and then immediately pour sugar and table salt into it. Also, to give mustard a pleasant shade, it is recommended to add a small amount of chopped turmeric to it.

Finally, add a little olive oil to the ingredients. After that, all components should be thoroughly mixed until a homogeneous slurry is obtained.

How should it be stored?

After homemade mustard powder is cooked, put it in a glass jar with a screw cap. In this form, the sauce is recommended to be stored in a dark and cool place. If you neglect this advice, then homemade mustard will very quickly lose its taste and aroma.

It is desirable to use such a seasoning after two days of exposure in the refrigerator.

Old Russian mustard at home

As mentioned above, you can make such a sauce in different ways. Above you were presented 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 need:

• mustard powder - about 50 g;
• pickle cucumber or tomato - 100 ml;
• crushed cloves - about 6 g;
• powdered sugar - 3 large spoons;
• apple cider vinegar 6% - use to taste.

Fast cooking method

Any mustard at home is prepared according to the same principle. Using it in practice, you can independently make any on any basis. In this recipe, we decided to use cucumber or tomato pickle. Thanks to such a liquid, you will get a very fragrant and delicious sauce which can be served with both meat and fish dishes.

So how to make mustard at home based on vegetable pickle? To do this, the fragrant powder must be sifted through a small sieve, and then put in a bowl. Next, cucumber marinade must be added to the mustard flour, which is recommended to be kept at room temperature beforehand (so that it becomes warm). Mixing both components with a spoon, you should get a homogeneous mass. To thicken it a little, it needs to be subjected to heat treatment. To do this, a bowl of mustard should be placed on water bath and warm up for ¼ hour. At the same time, it is recommended to stir the contents of the dishes regularly with a spoon.

The final step in making the sauce

As you can see, mustard at home is done quite quickly. 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 spicier and keep it unchanged for a long time, apple cider vinegar should also be added to the seasoning.

Then you need to mix the ingredients, cool in cold air, and then place in small glass jars and tightly tighten with metal lids. If you do not plan to immediately use the sauce with any dish, then it is recommended to store it in the refrigerator for a short time.

Features of the preparation of Russian sauce

Now you know exactly how and from what mustard is made 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 pickle.

If you want the sauce you prepared to not dry out for a long time, then we recommend preparing it on the basis of fresh milk. In the event that the aromatic seasoning is still dry, then it can be easily diluted by adding low-concentration table vinegar.

How to change the taste and color?

If you are tired of the 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, mashed capers, bay leaf, cinnamon , cabbage pickle, basil, thyme, etc. These ingredients will allow you to noticeably change the taste of the sauce, as well as its color and aroma.

Summing up

Homemade mustard always tastes better than store bought. It should be noted that such a sauce can be used not only for adding it to meat or fish dishes, but also mixed with mayonnaise or butter, and then dressing various salads. Believe me, even the most fastidious household cannot refuse such a dinner.