The classic versions of spices of Russian cuisine include mustard. It is served with hot dishes and snacks, added to meat and fish, and used as dressing for salads. The finished product can be purchased at the supermarket, and you can do it yourself using the recipe for making mustard from powder.

Powder Mustard Cooking Options

At home, mustard is simply prepared from the powder, while the hostess can adjust the taste of the finished dish on her own, according to her own taste preferences.

To prepare a fragrant spice, prepare a set of ingredients:

  • 3 tablespoons of mustard powder;
  • a tablespoon of vegetable oil;
  • half a glass of boiling water;
  • a couple of tablespoons of lemon juice;
  • a tablespoon of sugar;
  • a small spoonful of salt.

Thick seasoning is prepared with step-by-step adherence to the recipe.

  1. In an enameled container mix sugar, salt, mustard powder. Pour boiling water with thorough mixing in order to avoid lumps.
  2. Lemon juice and vegetable oil are introduced into the mixture, re-mixed and tightly covered with a lid so that the seasoning is infused for several hours.
  3. The prepared spice is transferred to a clean glass container, covered with a lid and sent for storage to a cool place.

For those housewives who prefer the sweetish taste of sauces and seasonings, culinary experts recommend slightly increasing the amount of granulated sugar in the recipe.

Classic mustard recipe

 

Traditional seasoning is preferred not only by representatives of a healthy young generation, but also by older people and children. The classic version of how to make mustard from a powder does not contain acid and acid-containing ingredients.

This version of the spices is prepared from the following components:

  • 3 large spoons of mustard powder;
  • 200 ml of liquid;
  • half a teaspoon of granulated sugar;
  • a small spoon of salt;
  • a couple of teaspoons of vegetable oil.

The consistency of such a seasoning is quite thick and creamy.

  1. The powder is poured with water heated to a warm state, thoroughly kneaded until smooth and left for 12 hours in a warm place, covered tightly with a lid.
  2. After 10-12 hours, the emerging moisture is gently removed from the surface of the semi-finished spice.
  3. Sugar, salt, oil are introduced into the mixture, re-mixed, after which the spice is transferred to a clean glass container and sent to the cold for long-term storage.

The taste of the finished dish is tender and pleasant, not irritating the mucous membrane of the gastrointestinal tract.

Culinary experts recommend adjusting the temperature of the liquid for the preparation of mustard, depending on the desired degree of strength of the finished dish. The higher the temperature of the water with which the powder is poured, the less “vigorous” the product is obtained at the outlet.

French mustard powder at home

Culinary experts consider French or Dijon mustard to be an indispensable ingredient in marinades and seasonings for meat and fish dishes. Despite the fact that this seasoning is sold in any supermarket, you can cook at least tasty and aromatic spice yourself.

The main ingredients for this type of mustard can be purchased at any store:

  • 120 g mustard powder;
  • 50 g of white mustard seeds;
  • 50 g of black mustard seeds;
  • 50 ml of wine white vinegar;
  • ½ head of red onion;
  • 50 ml of vegetable oil;
  • 50 g of sugar;
  • 10 g of salt;
  • black pepper to taste.

Before preparing French mustard, the powder is pre-sieved through a sieve, achieving a homogeneous powdery consistency.

  1. A warm liquid is introduced into the prepared powder in a thin stream, diluting the ingredient to the consistency of sour cream.
  2. Grains of white and black mustard are introduced into the mixture, filled with water for a couple of centimeters above the seasoning surface, covered tightly with a lid and left to ripen for a couple of hours.
  3. Carefully drain excess fluid, add sugar, salt, wine vinegar, oil and black pepper. Re-mix the seasoning.
  4. Chopped onions are fried in vegetable oil until tender, then chopped it in a blender in mashed potatoes.
  5. Mix onion with the mixture, transfer the mustard to a sterile container and leave for several hours at room temperature.

After ripening, the seasoning is ready for use. Cooks recommend storing the spice in a cool place.

Sweet mustard

Sweet mustard powder seasoning refers to spicy spices; it is served as a sauce on the table. This dish is especially tasty combined with meat menu and salads.

A sweet mustard sauce is prepared from the following ingredients:

  • a pair of green apples;
  • a large spoonful of mustard powder;
  • a tablespoon of wine vinegar;
  • a tablespoon of honey;
  • 5 pieces of prunes;
  • salt, spices to taste.

Cooking sequence:

  1. The apples are baked in a microwave until cooked, core and crushed in small pieces.
  2. Prunes are steamed in boiling water, cut into slices, mixed with apples.
  3. Vinegar is mixed with honey, salt, wine vinegar, mustard powder are added, mixed with fruit mixture.
  4. From the totality of the ingredients, mash with a blender.
  5. The prepared seasoning is transferred to a sterile container, sent to a cool place for 2-3 days, after which the sweet mustard sauce is ready.

If necessary, you can immediately serve this dish to the table, but it is better to let it mature for a couple of days.

Honey Mustard Recipe

 

With honey, seasoning is especially tender and sweet and sour, if you take mustard seeds as a raw material and grind them in a coffee grinder into powder.

This seasoning is being prepared from the components:

  • 70 g mustard seeds;
  • 50 ml of liquid;
  • a tablespoon of lemon juice;
  • a spoon of honey;
  • 20 ml of vegetable oil;
  • salt to taste.

Prepare the dish, following the step-by-step sequence of preparation:

  1. The grains are ground in a coffee grinder to the consistency of flour, sieved through a sieve. The finished powder is mixed with salt.
  2. Boiling water is introduced into the mixture in a thin stream, gently mixing until a homogeneous consistency.
  3. The remaining ingredients are added to the gruel, mixed well and transferred to a prepared container, tightly closed with a lid.

Such mustard is infused in a cool place for 5 days, after which it is ready for use.

Mustard with grains at home

Mustard is tender and not spicy, if prepared from grains and with the addition of cucumber pickle. Culinary experts recommend using this seasoning to add to salads and meat dishes. This option is considered gentle and easy, suitable even for those who are prescribed diets.

For seasoning, the components are prepared:

  • 50 g mustard powder;
  • 50 g mustard seeds;
  • 4 tablespoons of lemon juice;
  • a couple of spoons of sugar;
  • cucumber pickle;
  • salt, spices.

The amount of brine depends on the desired seasoning consistency, but the fact that the powder will take in a certain volume should be taken into account.

  1. In an enameled container, the powder is mixed with a small amount of boiling water until a plastic consistency.
  2. Mix the mass with mustard seeds, the mass is carefully leveled and poured with boiling water for a couple of fingers on top. After cooling, the water is drained.
  3. Lemon juice, salt, butter and sugar are added. Transfer the mixture to clean glass containers.
  4. After a day, a tablespoon of brine is added to each container, the seasoning is re-mixed and sent to the cold for long-term storage.

Some housewives add spices to this dish: nutmeg, cloves. In any case, the taste of the finished dish only benefits from this.

Hot Mustard Recipe

In the simplest way, sharp mustard is prepared from the following ingredients:

  • mustard powder;
  • salt, sugar;
  • a spoon of unrefined oil;
  • boiling water.

In order to stock up with hot seasoning, you should prepare in advance clean glass containers in which the product will be stored.

  1. In a glass container mix the powder with salt and sugar (for 6 small tablespoons of powder it is recommended to take one teaspoon of sugar and a quarter of a spoon of salt).
  2. The mixture is carefully poured with boiling water, stirred to a consistency of thin sour cream. Send the tank to a warm place for fermentation for 3 hours.
  3. After time, add a little oil to the container and mix again.

After cooling, seasoning is stored in a cold place. Culinary experts draw attention to the fact that for proper fermentation, mustard needs a fairly high temperature, about 60 degrees.

Any option for cooking spicy seasoning is good in its own way, it is advisable to have several types of spicy sauce in the refrigerator at once. This spice not only gives a special taste to the finished dish, but stimulates appetite, stimulates the metabolism and the functioning of the immune system.

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