How to make mustard at home from powder - 14 recipes

Close your eyes, and imagine a sudok of rich Russian jellied meat. Or, for example, a whole dish of steaming Bavarian sausages with beer. Or else, a hot dog - a soft bun, pickles, fragrant sausage, a slice of cheese ... It seems that something is missing from these dishes ... Well, of course! Mustard! In shops there is no shortage of it, but the whole "not that." It does not matter, because making mustard from powder at home is not a problem. On the contrary, homemade mustard is said to be vigorous, already nipping in the nose! And if you love your sweetheart, then you need cards in your hands - add the necessary components, adjust the sharpness and sweetness to your taste. Today we will learn to cook seasoning so that friends over the recipe line up.

Classic Powder Mustard Recipe

There are three types of mustard seeds in the world: white, black and sarept. In Russia, the latter are traditionally used, and the very first written references to them are found in documents of the 18th century. And they used mustard with us not only as a seasoning, but also as a medicine for colds. But today we will not be treated, but only to disperse the appetite with this spicy spice.

Classic homemade mustard is made from the following ingredients:

• 3 tablespoons mustard powder;
• half a spoonful of sugar and the same amount of vegetable oil;
• to taste the salt.

If you want to get a truly aromatic, spicy mixture, then it is better to buy mustard seeds and make them a powder yourself.

1. Take a 200-gram jar, wipe it dry so that the powder does not stick to wet areas, otherwise dark spots will remain on the walls.
2. Pour the mustard powder into a jar, add sugar and salt there. Stir and put aside.
3. Boil half a glass of water and let it cool a little - high temperatures destroy the enzymes contained in mustard.
4. Add warm water to a dry mixture over a spoon and mix gently. Ready seasoning should be like thick sour cream so that it can be easily spread, for example, on bread. Knead thoroughly without leaving lumps.
5. Now mustard should “ferment”. To do this, they put it in a closed jar in a warm place (you can directly on the battery) for several hours.
6. After some time, open the almost ready seasoning and add oil to it. You can not do this, but then the seasoning will quickly darken and more likely lose its hotness.

Seasoning is ready and should be infused in the refrigerator for about a week. When you first open the jar, do not inhale the aroma deeply - it will make you cry!

Mustard with honey

 

It is this “honey” mustard that is great for marinating meat and goes well with salads. The amount of lemon juice in its composition can be adjusted upward, if desired. In predetermined proportions, the sauce is hot, with a sweet aftertaste and a sour note.

• mustard in grains of 70 grams;
• 3 tablespoons of honey and water;
• a spoonful of sunflower oil and freshly squeezed lemon juice;
• a quarter of a spoon of salt.

We proceed to the preparation of "honey" mustard sauce.

1. First, in a coffee grinder, grind the mustard seeds into powder and put it in the dishes, where we will plant our sauce.
2. We put the water on the fire and while it is warming, pour salt into mustard powder and carefully mix the dry ingredients.
3. Pour warm water into salted mustard and grind so that the spice evenly absorbs moisture. The finished mixture should already be the consistency that you want to get at the end.
4. Pour honey into the resulting mass. If it is frozen, then first melt it in a water bath.
5. Add lemon juice and add oil. Rub all the ingredients well again so that the prepared mustard sauce has a uniform mass.

"Honey" mustard is ready! Put it in a glass jar and close the lid. It is better to use the spice after 5 days, when it ripens.

Russian mustard

 

Cooking mustard is still an art. In Russia, it was made so burning that it caught its breath and it’s simply impossible to find one in stores today. Therefore, we will do it ourselves.

The main secret is not to boil mustard powder with boiling water. The hotter the water, the less evil the seasoning will be at the exit.

For real Russian mustard you will need:

• 100 grams of mustard powder;
• half a glass of warm water and vinegar solution (dilute to 3%);
• 2 tablespoons of oil (sunflower, no olives! We mustard Russian!);
• 1 spoon of granulated sugar;
• half a tablespoon of salt;
• a couple of leaves of parsley;
• for a special aroma a pinch of cinnamon;
• for acuity, a couple of dry clove buds.

When the ingredients are ready, start cooking.

1. We heat the water in a bowl and pour cinnamon with cloves, bay leaves, sugar and salt into it. We give the spicy mixture to boil and boil for several minutes.
2. When the broth cools down a little, we filter it through a fine sieve so that no random pieces of spices remain in the liquid.
3. Pour the mustard powder into a convenient container and, gradually pouring a fragrant broth into it, stir the sauce until smooth.
4. It remains to introduce the oil and vinegar solution. Pour the last in parts so that the finished product does not turn out to be too liquid.

That's all. Put the mustard in a jar, close and send to the refrigerator for at least a day. In a day, you can already serve it to the New Year's jelly or just smear it with bread for hot first courses.

Old Russian mustard

 

Old Russian peasant cuisine was not very special.The recipe for that authentic Russian mustard is also quite simple.

• 3 tablespoons of powdered mustard and sugar;
• half a spoon of crushed clove buds;
• vinegar for breeding.

Pour the main ingredient, sugar and clove buds into a bowl and slowly pour in vinegar to achieve the desired consistency. Transfer the prepared seasoning to a jar, cork well and send to a slightly preheated oven or microwave. As it cools down, put it in the refrigerator. You can store the product for up to a year.

Hot mustard at home

 

Get ready. This is a recipe for truly vigorous mustard. This seasoning will not only accelerate the appetite, but will also be an excellent medicine for colds.

Prepare the ingredients:

• 80 grams of regular yellow mustard powder;
• the same amount of honey (if desired, reduce the amount);
• 4 tablespoons of 6% vinegar;
• 2 tablespoons of lemon juice and the same amount of vegetable oil;
• grated ginger;
• half a teaspoon of pepper;
• zest at will.

This mustard combines both a burning sharpness and a gentle sweetness of honey, and the specific taste of ginger adds spicy notes to it.

1. Pour the powdered mustard into a deep bowl, rub pepper with salt, pour liquid honey and lemon juice.
2. Boil an incomplete glass of water with ginger and zest. Allow the liquid to cool and strain through a strainer into a bowl with mustard mixture.
3. Thoroughly grind the mustard with a decoction, sprinkle with vinegar and add vegetable oil. If necessary, adjust the consistency of the finished product by adding water or powder.

Spice will be ready for the table in a day.

Dijon Mustard Recipe

In the X century, the French monks spied on the technology of mustard preparation by the Romans and quietly began their own production. And so the new seasoning attracted the Europeans, that after three centuries Dijon rightfully began to be considered the mustard capital and holds this title to this day.

The control of the authenticity of the origin of Dijon mustard is confirmed by the corresponding certificate. But we, like the very same French monks, will test the matter without noise and dust - we will prepare the seasoning at home. The ingredients may seem a little strange, but it is such a recipe declared, as a classic, by French chefs.

So, you will need:

• 2 cups of any dry white wine;
• two types of mustard: in powder 60 grams and in grains 80 grams;
• a pair of large onions;
• a pair of garlic cloves;
• 2 tablespoons of flower honey;
• a spoon of olive oil;
• to taste the salt.

Mustard is better to take different, for example, white and black. It is black grains that are traditionally added to sauce in Dijon.

1. Chop the onion finely, especially without ceremony. His appearance in this recipe is completely uninteresting to us. We push garlic through a press.
2. We spread the vegetables in a saucepan, pour wine and heat until it boils. After that, reduce the temperature and simmer for another 5 minutes.
3. When the “onion” wine cools down, filter it, discard the boiled vegetables.
4. We introduce melted honey into the wine and sprinkle with salt.
5. The turn of mustard came. Pour the powder into the pan, grind it evenly in the wine, so that a homogeneous mass without lumps comes out. Add oil.
6. We turn on the stove again, pour black grains into the mustard mixture and simmer, stirring regularly, until the liquid thickens.

Dijon mustard is almost ready. We only need to pour it into jars and close the lids as it cools down. You can store such seasoning in the refrigerator for up to three months. But it doesn’t matter - it “disperses” much earlier.

French mustard

The French are still experimenters in the kitchen and have a lot of mustard recipes. Let's linger on an interesting and relatively simple version.

To do this, prepare the following components:

• a glass of mustard powder, cold water, dry white wine and vinegar;
• incomplete glass of mustard in grains;
• half a glass of brown or a little more beet sugar;
• one onion;
• a teaspoon of salt, cinnamon and turmeric;
• 2 yolks.

Such mustard, as well as almost all European options, will not be too sharp. But in it the bird and fish are marinated perfectly. So, prepare three deep bowls.

1. In the first bowl, pour both the powder and the grains at the same time. Mix the components and fill with water. Let us infuse the mixture from 30 minutes to an hour.
2. We cut the onion into quarters and put in a second bowl, pour wine and vinegar, crush turmeric and cinnamon. Heat the spiced wine with onions on the stove and bring to a boil. After that, simmer on the fire for another quarter of an hour.
3. In the third bowl, beat the yolks, send the already swollen mustard mixture to them and fill them with warm spiced wine. Once again we put all this fragrant composition on a slow fire and, stirring, bring to a thickening.

When the French mustard sauce has cooled, transfer it to a convenient jar and store in the refrigerator. Before serving seasoning, it is better to warm up a little in the microwave.

Danish mustard

Why is it Danish, remains a mystery, but the sharper the intrigue! Such mustard is prepared simply, and its taste is soft, delicate, in general, quite in the spirit of Europe. You can use this sauce as a marinade, as an addition to milk sausages and hot sausages, stewed mushrooms and vegetables. Interestingly, in Denmark herring is pickled in a special way in this sauce.

Components:

• 100 grams of wine white vinegar;
• 2 tablespoons of powdered mustard, whipped cream or fat sour cream;
• half a spoonful of sugar.

Preparing the sauce in just two steps.

1. In a small container, mix the dry mustard with sugar and slowly, stirring, we introduce the vinegar, until the consistency of thick sour cream.
2. The pasta should be infused for half an hour, and while we whip the cream. We introduce them (or sour cream) into the finished sauce gradually. After the first spoon, try what happened. If it turns out harshly, add a spoonful of cream.

Calling the Danes original, based on this recipe, does not work. But all ingenious is simple! Try using this paste to pickle young chicken, fish or simply serve it in a sauceboat for stewed vegetables.

Mustard with Applesauce

Such fruit and mustard sauce is somewhat unusual for us, but it is very widely used in Italy. There it is served with meat dishes and complex salads. It perfectly complements the taste of a variety of cheeses. The taste in the sauce is very different from ours, mustard, torn to the bone. The relish of fruit prevails, then the refined sourness is felt and only after that - sharpness.

Cook the ingredients:

• a large apple that you don’t add to charlotte - falling apart into porridge after baking;
• 2 tablespoons of oil and wine vinegar (preferably white);
• a spoonful of sugar and mustard seeds;
• some salt;
• a pinch of ground cinnamon.

The number of grains can be slightly increased if the sophistication of Italian cooking does not impress you.

1. The base of this sauce is an apple. We’ll start with him. Wash the fruit, cut in half and remove the cores. Bake them in any convenient way. When the finished halves cool slightly, use a teaspoon to separate the pulp from the peel and send to the place of further preparation - in a half-liter jar.
2. Add butter to the baked apple and grind it in a puree with a blender or fork.
3. Prepare mustard seeds. Grind them together with salt and sugar in a mortar or coffee grinder. You can leave a slightly larger fraction, or you can grind it to dust. Mince the finished mixture with cinnamon and mix again.
4. We connect two components. We introduce mustard into the vegetable puree, constantly stirring the resulting mixture. In the end, continuing to mix, add a few drops of vinegar to balance the taste of the resulting sauce.

Apple mustard can be used in two hours. She “lives” for no more than two days, therefore she cannot be procured for the future. Well, it is not necessary! After all, she eats for a couple of family dinners.

Dining mustard

There have already been proposed many recipes, but all, as they say, "on a free theme." But in the Union for the preparation of mustard there was GOST and it would be foolish not to mention it.

So, we will make Gostovsky mustard from the following ingredients:

• a glass of the main component;
• 3 full spoons of sunflower oil and sugar;
• 1.5 tablespoons of acetic acid;
• half a spoonful of salt;
• a pair of leaves of parsley;
• ground pepper;
• cinnamon and cloves.

The seasoning made according to this recipe comes out sharp, burning, thick. This is exactly what was served before in cafes and restaurants to jellied meat, bacon, fatty first courses.

1. First, prepare a decoction of spices. Two glasses of water are poured into a bowl and immediately we add salt with sugar and pepper, we throw lavrushka, cinnamon, cloves. Let the liquid boil and remove for a day to insist.
2. After a day, the broth should be boiled again and pour acetic acid into it.
3. Pour the mustard powder into a deep plate and filter the spiced infusion into it. Thoroughly grind the spice with the liquid until smooth and put in a warm place for three hours.
4. After a predetermined time, we introduce the oil into an almost ready seasoning, mix again. Done!

Gostovskaya mustard can be used immediately, but it is better to let it “mature” for another day in a cool place.

Mustard Recipe with Cucumber Pickle

 

In winter, such a mustard recipe from mustard powder is very relevant. Pickled cucumbers leave at this time of year rapidly, and the brine can only be poured with tears in his eyes. Let's save a glass or two of this tasty liquid and make a spicy, evil and fragrant seasoning.

Of the ingredients, you need only half a glass of dry mustard and cucumber pickle. Each housewife closes cucumbers differently, so be careful with the second component. It may be too sharp if the cucumbers were covered with hot pepper, or, on the contrary, give sweetness.

1. Pour half the brine into a convenient dish.
2. Pour the powder into the brine, stirring constantly.

Adjust the consistency of the finished seasoning to your liking. Someone loves pasty mustard, others serve liquid.

If the mixture is too hot, add some sugar. The finished product usually does not need salt.

On a pickle of tomatoes

Such mustard is prepared only by true connoisseurs. After trying it, you will dance for a long time, trying to put out the fire in your mouth. Not scared?

Then prepare the components:

• incomplete glass of mustard powder;
• about 300 ml of tomato brine;
• 2 tablespoons of oil;
• a quarter of a spoon of sugar and even less salt.

In order to prepare mustard according to this recipe, choose a pickle on vinegar, and mustard powder is even yellow. Grayish will make the seasoning ready to be bitter and completely tasteless. If you want to get a "nuclear" mixture, dilute it in ice brine.

1. Pour the brine into a half-liter jar and add half the mustard powder into it. Add salt and sugar immediately.
2. Thoroughly mix the mass until smooth, mustard should be completely wet. Next, adjust its consistency to the desired, adding either brine or powder.
3. If you want to slightly soften the taste of the finished seasoning, introduce sunflower oil. The more it is, the more tender the mustard will come out.

Such a product must necessarily stand for at least a day. Until it ripens, its taste will be far from desired.

On cabbage pickle

We won’t bother with this recipe for too long; of the previous two, the preparation principle is already clear. But unlike cucumber or tomato, cabbage pickle will not give a strong burning sensation and ready mustard will be softer. But if cabbage was made with cranberries or horseradish, the taste of the sauce obtained on its basis will be much more interesting.

So, on a glass of mustard powder, in addition to the brine itself, you will need:

• a spoonful of granulated sugar and vegetable oil;
• half a spoon of salt;
• a quarter of a spoon of vinegar;
• any spices.

Again, check for “salinity” immediately as you mix it with brine. Perhaps it’s not necessary to add extra. For a more interesting taste, try seasoning with ginger, nutmeg, and ground cinnamon.

1. Take the chilled cabbage pickle and pour into the bowl.Pour the mustard powder there, stirring it with a fork in the process.
2. Try it and add salt and sugar if desired. Let the mustard rest for an hour and a half.
3. Pour vinegar and oil, mix well and transfer to a pre-prepared jar.

Such a “cabbage” seasoning can be eaten no earlier than in a day.

How to make mustard with grains?

 

This is an exquisite sauce recipe that came from the homeland of mustard. The French love to make it using grains, because the powder is much inferior to taste and aromatic properties. And when two types of grains are found in the same sauce at once, the seasoning turns out “like in the best houses of LondOna and Paris!”

• up to a third of a glass of white mustard seeds;
• 2 tablespoons of black and powder grains;
• half a glass of water;
• a quarter cup of apple cider vinegar, honey and orange juice;
• grated lemon zest (suitable and frozen);
• a pinch of salt;
• a pinch of dried dill.

Mustard can be taken in one variety, but colored seeds in the finished sauce will look especially attractive.

1. Mix the grains and slightly break in a mortar, then add mustard powder to them.
2. In the resulting mixture, we introduce fruit juice, vinegar and warm water, a little. Better then add more than fight with excess fluid. Sprinkle the sauce with salt and mix well.
3. We just have to add dill, honey and zest. After, whip all this splendor with a blender to a thick cream, or simply mix thoroughly if you want to crunch grains in the finished sauce.

Keep this seasoning in the refrigerator. Use as dressing for salads, as a marinade for any kind of meat. And you want, just spread on bread and enjoy the unforgettable taste of two mustard.

The benefits and harms of mustard

Having tried to cook mustard according to the proposed recipes, you probably stop buying it in stores. Some of its options are so delicious that you can eat them just with a spoon. But be careful, because this seasoning is not only useful, but can be harmful if overused.

Gently eat mustard in these conditions:

• kidney disease
• diseases of the digestive tract;
• hypertension;
• failures in the functioning of the cardiovascular system.

In addition, do not forget about individual reactions to such an aggressive product.

If none of the above worries, then boldly eat mustard, because it:

• promotes the breakdown of fats;
• possesses antibacterial properties;
• improves appetite;
• is an antioxidant;
• It has a slight laxative effect;
• speeds up metabolism.

And this is only from scientifically proven. And people use this spice to treat impotence, tickling in the throat, give children to improve mindfulness and acumen, and also helps with poisoning and vision problems.

Therefore, eat mustard with pleasure! Sweet, spicy, sour, fruit-based, with ginger root - you will definitely find one that will appeal to you.