How to make homemade mustard tasty. After some aging, the mustard can be used as a seasoning.

Mustard is an international product that is widely distributed and found in all national cuisines. Varieties of seasonings based on mustard powder differ in strength or severity, flavor tones, aroma, piquancy due to the introduction of various additives in the main recipe, while maintaining their basic qualities. In this article, we describe the recipe for the preparation of mustard at home from mustard powder.

Seasonings and sauces with mustard are served to ready hot and cold dishes of meat and fish, mustard is used for baking and pickling, in gas stations for. In every house where you pay enough attention to the preparation of delicious, varied and healthy food, there must be mustard. On sale there is a ready-made or powdered mustard, the advantage of which is that on your table there will always be a freshly prepared fragrant and sharply burning or soft seasoning taking into account the tastes and preferences of your family.

The recipe for the preparation of mustard from powder - the classic version

INGREDIENTS:

100 g mustard powder
boiled water
2 tablespoons of sugar or powdered sugar
0.5 teaspoons of salt
1-2 tablespoons of vinegar
1-2 tablespoons vegetable oil
spices

PREPARATION:

For the preparation of mustard all the powder to brew 0.5 cups of boiling water and mix thoroughly, so that the resulting mass does not leave lumps. Then add 2-3 glasses of hot water. The next day (no earlier than 10 hours), gently drain the water and add salt and sugar to the remaining mass, stir properly until completely dissolved, then add the vinegar and vegetable oil, all the while stirring the mustard. If desired, you can add infusion of spices - ginger, cardamom, nutmeg or cloves. In the fragrance put 1 teaspoon of crushed cinnamon or cloves, or both. The prepared mustard should be put in a dry glass jar with a tight lid, put in a dark place for 2-3 days until fully ripe at room temperature (if necessary, can be used and 12 hours after cooking).

NOTE! Brewing mustard with boiling water, usually do not get a spicy seasoning. To make the spice sharp, the powder should be poured with boiled water at room temperature.

Video Recipe

Danish dressing - a recipe for homemade mustard from powder

INGREDIENTS:

2 tablespoons mustard powder
1.5 tablespoons of sugar or powdered sugar
apple vinegar
thick cream or sour cream (whisk before use)

PREPARATION:

Mix the dry mustard and sugar, add to them vinegar in such quantity that the mass, reminding on a consistence porridge-smear or a dense sour cream has turned out. All the mass thoroughly rub until complete homogeneity and lack of lumps and leave to ripen for 1 hour. After that, with constant stirring, add whipped cream or sour cream to taste.

The recipe for sour-mustard sauce to fish

For the preparation of mustard sauces, mix the mustard base and the fruit or vegetable puree. These purees are given different flavors - from sour to neutral-sweet. For mashed potatoes, apples, quinces, pears, plums, apricots, pumpkins are often taken.

INGREDIENTS:

2 tablespoons dry mustard
1.5 tablespoons of powdered sugar or sugar
vinegar 2-3%, quantity on request
1-2 teaspoons of thick fat cream, fat content of 20%
vegetable or fruit puree

PREPARATION OF MUSTARD FOUNDATION:

Mix the dry ingredients and dilute them with vinegar to the consistency of sour cream. Stead for 10-15 minutes, stir again and add the cream, stir again.

PREPARATION:

Puree is prepared by baking or putting out in a small amount of water of vegetables and fruits, which are then peeled and peeled and grinded in a mixer or wiped through a sieve. Depending on the purpose, you can make a puree from one component or a mixture of them. If desired, at the end of the heat treatment, various spices are added to the fruit - basil, thyme, cloves.

COOKING:

Mix the cooled puree and mustard base in a ratio of 1: 1. For softer, velvety and tender shades of taste and consistency, the mustard powder is slightly less than the fruit puree.

Video Recipe

The recipe for honey mustard sauce for meat (Icelandic sauce)

INGREDIENTS:

1 tablespoon mustard sauce on apple sauce
100 ml of olive oil
2 tablespoons of wine vinegar, infused on tarragon
1 tablespoon sugar
1 teaspoon of honey

PREPARATION:

Mix wine vinegar thoroughly with sugar and honey until smooth, add mustard sauce and mix everything. Then add this mixture to the olive oil and beat before serving.

Video Recipe

Mustard is a plant product with unique organoleptic properties - taste and smell. Knowing the classic recipe for mustard preparation at home from mustard powder, you can experiment and select different combinations of flavors and products, create your own recipes of mustard dining, sauces and dressings for a variety of dishes with meat and.

The best homemade mustard recipe

Homemade mustard - an excellent addition to meat dishes and soups. You will smear it on breads, yes with a hot soup! Ugh! The spirit captures! Mustard will add a piquant taste, if you add it to the oil for dressing salads.

In shops now many kinds of ready mustard with various additives are on sale - for every taste, but besides flavoring additives in it a heap of preservatives and stabilizers. Why all this is? Much more useful to make mustard from the powder of the house. The taste is excellent, there is not much time to prepare mustard, and there are no harmful additives at all!

In addition, at home, you will cook just as much mustard as you need, and I often threw out the jars and tubes very much half full. Someone loves very sharp mustard - so that the spirit captures and tears from the eyes, and someone loves a soft, slightly sharp mustard, all this you will regulate yourself, preparing the mustard from the powder.

So, several recipes are delicious homemade mustard:

Products:

3 table. tablespoons mustard powder
12 table. spoons of water
0.5 tea. spoons of sugar
0,25 tea. tablespoons of salt
1 - 1.5 tea. tablespoons of oil
Vinegar (optional)

The recipe for homemade mustard:

For cooking, take mustard powder and pour warm boiled water in a ratio of 1: 4. If you want to make a sharp mustard, pour a little warm water, and if you like unruful mustard, then pour boiling water.

Leave for 10 hours in a warm place.

After this time, the excess water must be carefully drained:

In the mustard paste add sugar, salt:

Vegetable oil:

And, if desired, vinegar. I did not add vinegar, it turned out so sharp and delicious. From such a quantity of products one can receive a can of sharp mustard.

Here are some more recipes homemade mustard. Choose your taste.

Mustard "Russian" homemade:

Products:

100 g of mustard powder
0.5 glasses of water
0.5 cup 3% vinegar
1-2 table. spoons are growing. Oils
1 table. a spoonful of sugar
1 t.lozhka of salt
Bay leaves, cinnamon, cloves to taste

Preparation of Russian mustard:

In the hot water add sugar, salt, bay leaf clove, cinnamon boil for 5-7 minutes strain and pour into mustard powder, stirring thoroughly

Add the vegetable oil, vinegar and mix well.

Put in a jar and let it brew for 24 hours. After a day, the mustard is ready. Keep refrigerated.

Homemade mustard on cabbage brine

Products:

1 cup mustard powder
1 glass of cabbage brine
0.5 teaspoon 3% vinegar
1 table. Spoon of vegetable oil
Black, red pepper or other spices to taste

Mustard powder pour into a deep plate and gradually pour in brine, leading to the necessary consistency (thick sour cream). Add sugar, vinegar and vegetable oil. All the mix well so that there are no lumps. Lay the prepared mass in a jar with a tight-fitting lid. Let it brew in a warm place during the night.

I want to offer a simple recipe for cooking homemade mustard from powder, but first a little about this wonderful seasoning.
Mustard is one of the oldest and most popular seasonings, enjoying a well-deserved recognition in our days. It is used in most national cuisines not only as a seasoning for different meat dishes, but also as an indispensable ingredient in the preparation of many sauces, including.

Ingredients for preparation of mustard according to the classic recipe

To prepare homemade mustard we need:

5 tablespoons of dry mustard powder
about 100 ml of hot water (you can use cucumber or tomato brine)
half a teaspoon of sugar and
one teaspoon of 9% table vinegar (instead of vinegar, you can add as much lemon juice)
one teaspoon of sunflower oil.

Cooking process

All dry ingredients are poured into the dishes, then vinegar and sunflower oil are added. The mixture is thoroughly mixed, adding a little hot water.

It is necessary to achieve the desired consistency of the mixture (approximately to the level of sour cream). After this, the resulting mass must necessarily be transferred to a sealed jar, which is left for a day indoors. During this time mustard seeds soaked.

If it turns out that the resulting paste is dense, then add a little warm water.

Mustard "Russian" home

The basis is a recipe for classic mustard. To get "Russian" it is necessary to use instead of pure hot water, specially prepared water as follows. Make a decoction of laurel leaves, cloves and cinnamon (the amount to taste). Boil 5-6 minutes, filter and on this broth we get mustard. The order of preparation is the same.

Mustard on brine

The basis of the recipe and the cooking process remains the same. The only difference is that instead of water we use brine. Brine can be any - cucumber, tomato or cabbage. Since there is already salt in the brine, there is no need to add it to the recipe.

Little tricks

If you want that the mustard turned out not bitter, you can pour dry mustard powder with boiling water and let it stand for 10-12 hours. Then drain the water and cook according to the prescription.
The quality of the mustard powder to a large extent depends on the taste of the flavor of the seasoning obtained. Look carefully for the expiration date on the package.
You can buy and grind the seeds of this plant. It will learn both sharper and more fragrant.
Store better in a dark place or lightproof container. From the light deteriorates the taste and smell of mustard.

If you have prepared too much of this wonderful seasoning, then the excess can be successfully applied to make cosmetic hair masks.

The above recipes are just the basis for any improvisations. When preparing homemade mustard from powder, you can add many ingredients and you will get a variety of flavors. For example, you can add any spices and spices, honey, apple puree. The recipe for Danish mustard is sour cream.

I like it more self-cooked homemade mustard made from dry powder.

An interesting video about mustard and recipes for cooking homemade mustard from powder

In order to have before you a really hot mustard with a sharp smell, it will have to be cooked yourself - at home with mustard powder. And then - eyes run up in front of numerous and with the same recipes. Therefore, we decided to acquaint you with the basic decisions on how to make mustard at home on classic and other juicy recipes. But, we note immediately that the main thing that all cooking options require, in order to successfully make mustard at home, you need pure mustard powder. But now let's talk about the classics.

Mustard at home - recipe classic

To make mustard at home under this recipe, you will need: mustard powder, sugar (1 tsp), salt (small amount), unrefined sunflower oil (also not very much), glass jar with lid - volume 200 grams. You will need to do the following:

1. The first - take this small dry jar and put in it mustard powder - 6 spoons. It is possible - with a slide.

2. The second step is to add sugar (1 tsp) and salt (no more than 1/4 tsp).

3. Then all the contents of the jar should be mixed. After that - add boiling water, and mix again. And attention - boiling water should be added gradually and gradually, and mixed - well and to a consistency resembling sour cream.

4. When the mixing is completed - the desired consistency is achieved and the mixture is uniform, it needs to be left to infuse. That is, put a closed jar with it in a warm place (temperature - up to 60 ° C) for 2-3 hours.

5. After the mustard mixture, add sunflower oil - 1/4 spoon. It is necessary to ensure that it does not become as long as possible and remains, so to speak, "evil". Next, the sauce, of course, needs to be mixed again well. But this is not all - then it needs to be allowed to cool down.

6. And now - the mustard is completely ready. You can still add a little (1 teaspoon) of finely shabby horseradish. This is, as they say, an amateur.

Mustard at home - recipe "Russian" mustard "

Compared with the "classic" mustard, after you can cook mustard at home on this recipe, it will not just be sharp - it will have a somewhat unusual, keenly tart taste.

The ingredients of the previous recipe are also used here, but in other volumes: mustard powder - 100 g, water - 125 ml, sugar - 1 tablespoon, salt - 1 tsp, sunflower oil - 2 tbsp. But you need something else. Namely: vinegar solution 3% (125 ml.), Bay leaf (2 leaves), cloves - (1-2 pcs.), Cinnamon (tip of a teaspoon).

Your actions in the case of this recipe are as follows:

1. First - pour water into the pan.

3. After that - bring the contents of the pan to a boil. Then you have to let the broth cool, and then drain it.

4. Then, the resulting broth should be added mustard powder. The resulting mixture must be mixed well - to a state where it will be uniform.

5. After that - add oil and vinegar, and mix again - but this time to a homogeneous liquid consistency. After completing this mixing, the mixture should be placed in a glass container and left in it for infusion for 24 hours. When the future mustard has well brewed, all - you managed to cook mustard at home with a spicy smell.

Mustard on cucumber brine

From the title it is clear that the answer to the question of how to make mustard at home is covered in cucumber brine. The sauce will not only be sharp, but also giving a pleasant cucumber flavor.

Yes, we note here that instead of cucumber marinade in this recipe, you can use any other - for example, tomato or cabbage.

As for the ingredients, the tradition should be taken: mustard powder - ½ cup, sugar ½ tsp, sunflower oil 1 tsp. Directly brine from you will require as much as will "take" mustard powder. The essence of the recipe is that the mustard powder diluted with sugar and brine should then be left in a closed jar, in a warm place for 8 hours, then remove excess liquid, add sunflower oil and mix. Mustard is ready, enjoy your appetite!

Mustard is a very popular seasoning for many dishes: meat, fish, various salads. It would seem that it can always be purchased at any grocery store, where it is represented in a wide range. But homemade mustard is a unique product that you can always add to your own zest. And this seasoning is quite simple.

Classical mustard from powder

In fact, the mustard recipes are huge. In every country, and even in every region, there are recipes with certain ingredients. But the main, classic recipe, very simple to prepare, every housewife should know. Such a mustard can turn out even cheaper than a store (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to prepare mustard for some kind of feast, start a couple of days before serving: so seasoning will have time to brew well and achieve the desired maturity.

For the preparation of mustard you will need inexpensive products that are always at hand

Take the following ingredients:

mustard powder;
hot water;
vegetable oil;
sugar;
vinegar.

Mustard powder should be high quality, fine and friable, characteristic mustard color. Pay attention to the date of manufacture: the more fresh the powder, the smoother and more vigorous will the seasoning.

Pour 1 tablespoon of powder into the cup. Add 1 tablespoon of boiling water, mix thoroughly until smooth. Do not try at this time to specifically inhale the fragrance: mustard emits acrid essential oils.
Add 1 spoonful of boiling water to the mashed gruel, mix again thoroughly. Double evaporation removes bitterness from the powder and prevents lumps from forming.
After this, the product must be infused for 10-15 minutes. During this time, excess essential oils evaporate. To stop the evaporation process, add 1 teaspoon of vinegar to 9% mustard.
To soften the flavor of the seasoning, you can add to it a teaspoon of sugar and vegetable oil. In this recipe, you can replace vinegar with lemon juice, and sugar - with honey.

You probably noticed that this recipe is designed for a small amount of product. The fact is that the home fresh mustard is not stored for long. It should be transferred to a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you expect a big celebration with a plentiful table, just recount the ratio of the ingredients.

Unusual recipes: do not be afraid to experiment

We will bring you some mustard recipes with non-standard ingredients. For sure you like to try something new, unusual. One of these recipes will certainly be the highlight and secret of your kitchen.

During cooking, mustard mass should not be beaten, and gently rub with a spoon

First of all, pay attention to a few tips on how to slightly change the taste of classic mustard:

add a little bit of buckwheat honey to the mustard, so that the taste becomes more intense;
in order to taste the mustard became spicy, you can add quite a bit of dry wine, grated cloves and cinnamon;
if you want to keep the mustard longer and prevent it from drying, dilute it with a small amount of milk;
to change the taste of the usual classic mustard will help a small amount of ginger or nutmeg.

Note! To the mustard, prepared from mustard powder with your own hands, as long as possible keep the freshness and humidity, put on top of it a piece of lemon.

In the recipes that we offer you, pay attention to what mustard is used in cooking. It can be not only classical, but also white or black.

Table mustard

For cooking you will need:

500 g of black mustard powder;
100 g of wheat flour;
12 g of fragrant pepper ground;
2 g cloves ground;
5 grams of ground ginger;
100 g of sugar;
100 g of table salt;
vinegar.

All components thoroughly mix and dilute in wine vinegar, gradually adding it to the desired consistency. The amount of ingredients in the recipe can be changed in the established ratio, depending on the desired amount of the prepared mustard. You can even change the proportions of the products used to your liking, and eventually choose what you like.

Table mustard classic

You will need:

mustard powder - 100 g;
vinegar - 4 tablespoons;
powdered sugar - 2 tablespoons;
mustard ready - ½ teaspoon;
ground cloves - 1 teaspoon;
nutmeg - ¼ teaspoon;
salt - ½ teaspoon.

Pour the mustard powder 2 cups of boiling water, stir and leave for a day. Strain off the stale water, add salt, sugar, oil, vinegar and spices. Stir until the desired consistency, close it tightly in a jar and insist 2-3 hours until ready.

Kislinka in mustard - this is our way!

Make original mustard, which will become a real highlight of your kitchen - it's easy! It is enough to give the taste of seasoning unusual sourness, and no one will guess why your dishes are so interesting and unusual.

Mustard on brine

It is preferable to use cabbage brine, but it is good for cucumber or tomato. Take these products:

1 cup of dry mustard;
brine - as required;
1 tablespoon of sugar;
1 teaspoon of salt;
½ teaspoon vinegar;
1 tablespoon vegetable oil;
spices - to taste.

Pour the mustard powder into a pot of appropriate depth. In small portions, pour in brine, stirring constantly to avoid lumps. Bring the mixture to the consistency of thick sour cream. Add the vinegar, sugar, vegetable oil, stir again. Fold the mustard in a jar with a tight lid and let it brew in a warm place during the night. Such condiments, like ginger, cloves, cinnamon and nutmeg, will give a pleasant taste.

Use different seasonings to give the mustard an original, unusual taste

Ancient recipe of sour mustard

You will need:

yellow mustard - 3 tablespoons;
boiled or sieved on a sieve sorrel - 4 tablespoons;
tarragon (tarragon) vinegar;
fine sugar - 2 tablespoons;
stretched capers - 1 tablespoon;
salt - 2 tsp.

Mix mustard and grated sorrel, dilute the mass with strong estragon vinegar. Stir thoroughly until a thick paste, adding capers, salt and sugar. Mustard is ready. Keep it in a cool place, then its properties will last up to two months.

Mustard on apple sauce

You will need:

3 tablespoons mustard powder;
4 tablespoons apple puree;
½ tablespoon granulated sugar;
1 tsp salts;
3% vinegar;
seasonings - anise, baden, basil, cloves.

Bake wild apples or antonovku (fruits should be sour), cool, remove peel, mash. Mix it with mustard powder and add sugar. Mix thoroughly until smooth. Add the vinegar, salt and let it brew in a sealed container for several days.

Such mustard can be used for meat, fish, and as a dressing for many salads.

Is the mustard old-Russian or overseas?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for its invention. In Russia mustard came in the 18th century, and immediately gained popularity. We offer you some old recipes for this sauce.

Mustard in Old Russian style

Products:

mustard powder - 3 tablespoons;
pounded carnation - 6 g;
sugar - 3 tablespoons;
vinegar.

Place the mustard, sugar and cloves in the prepared dishes. Pour vinegar to form a liquid mass. Pour the mixture into jars, cover with dense lids. First put the jars in a light oven for about 40 minutes, then keep at room temperature. This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An ancient mustard recipe in French

Products:

600 g of yellow or gray mustard;
200 g of sugar;
4 tablespoons crushed rye breadcrumbs;
1 tsp salts;
½ tsp ground pepper;
a small jar of olives;
a small jar of capers;
2 medium sized herring;
4 tablespoons salted brine;
250 ml of vinegar.

Mix all the ingredients, and herring, capers and olives pre-chop. Pour in the vinegar and mix the whole mass thoroughly. Let the mustard brew for a day, and you can use it as a seasoning.

Mustard will be an excellent seasoning for any first and second course

Mustard in Danish

You will need:

2 tablespoons mustard powder;
½ tablespoon Sahara;
apple vinegar;
cream (can be replaced with sour cream).

Mix the mustard with sugar, add the vinegar so much to get a consistency of thick sour cream. Pound the resulting mixture to smoothness. Let it brew for about an hour, so that the mustard should be properly brewed. After this, add gradually whipped cream, stirring constantly until smooth.

Mustard with laurel leaf (Mediterranean recipe)

You will need:

100 g of mustard powder;
¾ cup of water;
1 tbsp. Sahara;
1 tsp salts;
90-100 g of vinegar 9% of apple;
1 tbsp. vegetable oil;
bay leaf;
cinnamon.

Put water on a weak fire, add sugar, salt, cinnamon and bay leaf. Cook until the salt and sugar dissolve. Refrigerate, add the vinegar.

Half of the resulting broth pour in 100 g of mustard powder. You need to pour gradually, carefully rubbing the mass. Leave for about a day, then add the remaining half of the broth. Cover and leave for another day to ripen.

Video on the preparation of mustard in the home

We hope that you will like our recipes, and they will enter the gold fund of recipes of our readers who like to cook. Share with us in the comments our recipes for cooking mustard. Bon Appetit!