Mustard is a spicy-aromatic plant and, at the same time, a seasoning prepared from its seeds. On the one hand, it seems that there is no dish easier to prepare than mustard seed seasoning, on the other hand, there is great amount recipes in gastronomy of different countries and peoples.
How to make homemade mustard from dry powder - a classic recipe
One of the most common and quick recipes assumes ready-made powder. The finely ground dry component quickly combines with the liquid base; the seasoning turns out to be attractive in appearance with a piquant taste and a pleasant lemon aroma.
Ingredients:
- Dry mustard, ground into powder - 3 tbsp. l.
- Vegetable oil – 1 tbsp. l.
- Lemon juice – 2 tbsp. l.
- Salt – 0.5 tbsp. l.
- Granulated sugar 1 tbsp. l.
- Boiling water – 100 ml.
Cooking method:
- Combine dry ingredients - sugar, salt, powder.
- Boil water and pour boiling water over the mixture (according to the norm).
- Grind until smooth.
- Pour in the oil.
The most useful is olive, then flaxseed, but the regular one, made from sunflower, is no worse.
- Squeeze the juice from the lemon and also add it to the seasoning.
- Cover the container with the finished product tightly with a lid to prevent it from drying out.
Before serving, the seasoning should stand for several hours in a cool place. This is just enough time to prepare dinner and invite the family to the table.
Recipe for mustard with tomato brine
To obtain a delicious mustard paste, many housewives use brine. It is, as a rule, saturated with vegetable juices, has sufficient quantity salt and spiciness.
Products:
- Tomato marinade – 330 ml.
- Mustard powder - 2/3 cup.
- Sugar – ¼ tsp.
- Salt – 1/3 tsp.
- Vegetable oil – 2-3 tbsp. l.
Sequencing:
- Pour into a 0.5 liter container according to the norm tomato marinade, pour on top mustard powder.
- Add sugar and salt here and start kneading thoroughly.
- You can simply close the jar with a plastic lid and shake, turning, until a homogeneous mixture is obtained.
- If it’s too thick, add a little liquid; if the seasoning is too thin, add mustard powder.
- At the very end, pour in the oil and mix again until smooth.
Interesting: Oil reduces the sharpness; if you want to get a vigorous mixture, then you need to pour in just a little bit of it. If the output is needed delicate sauce, then add a little more oil than normal. And be sure to let it sit before serving.
How to make mustard from powder with cucumber brine
As mentioned above, marinade is an excellent liquid base for preparing mustard. Tomato is considered the most suitable, followed by cucumber.
Ingredients:
- Liquid from pickled cucumbers – 220 ml.
- Mustard seed powder – 3 tbsp. l.
Cooking plan:
- Cucumber pickle is best taken chilled.
- Pour it into a fairly deep container.
- Then pour in the powdered component.
- Using a wooden spatula, gently stir until the mixture is homogeneous in consistency.
- Lastly, add the oil and stir again.
- Transfer the prepared mixture into a suitable glass container.
- Seal tightly and hide away in the refrigerator.
In principle, the seasoning can be served immediately to the table, but a good product should brew for 1-3 days.
Recipe for mustard with cabbage brine
If the harvest of cucumbers was small, but a huge amount of cabbage was pickled, then in winter and spring thrifty housewives have a chance to pamper their loved ones with a spicy sauce made with cabbage brine.
Ingredients:
- Mustard powder – 1 cup.
- Cabbage brine.
- Salt – 1 tsp.
- Sugar – 1 table. l.
- Refined oil – 1-2 table. l.
- Vinegar 9% – ½ tsp.
- Seasonings.
Algorithm of actions:
The preparation technology is somewhat different from previous methods: there the dry component was poured into the liquid, here it’s the other way around.
- Pour mustard (as required) into a deep bowl.
- Stirring constantly, add to it cabbage pickle, and this should be done in small portions to control the consistency.
- When the mass reaches the desired thickness, add sugar, salt, oil and vinegar.
- Grind thoroughly to obtain a homogeneous mass.
This recipe opens up a wide field for experimentation for the housewife - various spicy additives can be added to this sauce, for example, ground cloves or nutmeg.
Delicious mustard with honey
The following recipe suggests combining seemingly incompatible products - spicy grains and sweet Honey. The seasoning prepared with such products is both spicy and sweet at the same time.
Ingredients:
- Mustard seeds – 70 gr.
- Salt – ½ tsp.
- Natural honey – 50 ml.
- Water – 50 ml.
- Juice of half a lemon.
Good housewives advise preparing mustard powder yourself, since in this case the seasoning turns out to be sharper and more aromatic.
Preparation:
- Using an electric or mechanical coffee grinder, grind the beans.
- Sift through a strainer into a deep container.
- Mix with salt (it is better if it is also finely ground).
- Boil water and immediately pour in mustard powder.
- Grind, if it turns out too thick, add a little more hot water.
- Then add honey into the mass, continuing to grind.
- Finally, add oil and lemon juice.
The resulting product requires some time to infuse; they say that it should “ripen” within 4-5 days, but it is unlikely that household members will be able to withstand it for that long.
Very spicy old Russian homemade mustard
At all times, housewives knew how to “warm up” the appetite of their loved ones - they used mustard for this. Today it’s not a problem to buy it in a store, but cooked at home is many times tastier.
Ingredients:
- Mustard powder – 200 gr.
- Salt – 1 tbsp. l.
- Sugar – 2 tbsp. l.
- Boiling water – 220 ml.
- Vegetable oil – 1-3 tbsp. l.
- Vinegar 3% – 200 ml.
- Cloves, cinnamon, bay.
Algorithm of actions:
- Pour boiling water into a deep container according to the norm, add salt and sugar.
- Add laurel, cinnamon, cloves or other spices here.
- Place on low heat and let stand for 5-7 minutes.
- Strain through cheesecloth to prevent large particles from getting into the future mixture.
- Pour hot marinade over mustard powder.
- Mix thoroughly.
- At the very end, add oil and vinegar, tasting the taste along the way.
It is best to put the finished product into small jars and cool. Keep in the cold for several days.
Spicy Russian mustard
Today, the plant of the same name is grown by a rare gardener, but buying seeds or ready powder no problem. This means you can try preparing aromatic seasoning according to one of the old Russian recipes.
Take:
- Mustard powder – 4 tbsp. l.
- Water – 6 tbsp. l.
- Salt – 1/3 tsp.
- Sugar – 1-2 tsp.
- Vegetable oil – 1-2 tbsp. l.
- Vinegar 9% – 1 tbsp. l.
Sequencing:
- Sift the powder to break up any lumps.
- Fill with water as required and rub thoroughly.
- Add remaining dry ingredients.
- Stir until smooth.
- Pour in vinegar and continue rubbing.
- Lastly, stir in the butter.
Preparing too much delicious mixture no need, the recipe is simple and quick to prepare.
Dijon mustard recipe
Spicy and spicy seasoning from the plant of the same name was and is prepared in different countries world, but only one city received the right to give spicy sauce its name is the French Dijon, located in Burgundy.
The popularity of this dish is high, but there are not many recipes; the French know how to keep secrets, but we will reveal one.
Ingredients:
- Mustard seeds (white and dark brown).
- Fresh honey.
- White wine (can be replaced with grape vinegar).
- Olive oil.
- Carnation.
- Provencal herbs.
- Boiling water – 1 glass.
- Salt – 1 tsp.
- Vinegar – 1 tbsp. l.
Algorithm of actions:
- Boil water in a small saucepan, add spices, pepper, salt.
- Pour the seed mixture into a separate container and crush them a little with a pestle so that some remain uncrushed.
- Strain the aromatic boiling water through a sieve, pour it over the suppressed grains so that the water barely covers them.
- Add white wine, oil and vinegar here.
- Grind everything thoroughly.
- Leave in the room until cool, then seal and put in the refrigerator.
Breakfast should also include this seasoning. french style, for example, toast with egg and ham.
Another version of French mustard with grains
Real mustard is not only tasty, but also healthy, and it can be served with fish and... meat dishes.
Ingredients:
- Mustard powder – 1 cup.
- Mustard beans - ¾ cup.
- Water – 1 glass.
- White wine (dry) – 1 glass.
- Vinegar 5% – ½ cup.
- Brown sugar - ½ cup.
- Seasonings – 1 tsp.
Algorithm of actions:
- Mix the grains and dry ingredients with water and leave to steep for a while.
- Prepare a fragrant mixture of bite, wine and seasonings, you can add half a fresh onion.
- Place on low heat and let stand for 10 minutes. Strain.
- All that remains is to combine the marinade and the previously prepared mustard mixture. Grind a little, cool.
- Store refrigerated in a glass container with sealed lids.
Delicious mustard on applesauce
Suitable for preparing aromatic seasonings: sour apples, and even better - applesauce.
Ingredients:
- Applesauce – 1 baby food jar.
- Mustard powder – 3 tbsp. l.
- Sugar – 1 tbsp. l.
- Salt – 1 tsp.
- Vinegar – 1-3 tbsp. l.
- Sunflower oil – 1-2 tbsp. l.
- A mixture of seasonings and spices.
Algorithm of actions:
Secret: This dish does not require any water at all. liquid foundation applesauce appears, it also gives a piquant, slightly sour taste.
I like to serve mustard with borscht, meat, lard and especially jellied meat. I also use this product all the time for cooking. homemade mayonnaise"Provencal". Therefore, I think that the duty jar of aromatic and hot sauce should always be kept in the refrigerator. Today I will tell you how to prepare vigorous homemade mustard from powdered cucumber pickle.
Why in brine? Yes, because this is the easiest way to guess with the amount of spices. After all, we pickle cucumbers using sugar, salt and vinegar. And the proportions in the marinade are always chosen well. Therefore, no matter how much mustard powder we take, we will add it anyway correct amount salts, sugars and acids.
Instead of brine from pickled cucumbers, you can use other brines: brine from under sauerkraut and pickled tomatoes.
Taste Info Sauces
Ingredients
- mustard powder – 5-6 tbsp;
- cucumber pickle – 2/3 tbsp.;
- vegetable oil – 1 tsp.
How to make homemade mustard with cucumber pickle
In many recipes, the brine is used warm. I brought it to a boil (there is also such a recipe). Be sure to strain the marinade before preparing the mustard so that finished product it turned out without any impurities.
I pour mustard powder into a 250 gram jar. First I poured half the norm, then added more. The main thing is that everything fits in one container.
I pour boiled brine into it in small portions. Stir until a homogeneous mass is formed.
I add a teaspoon of vegetable oil. And mix thoroughly with a spoon again.
I close the jar tightly with a lid and leave it on the table to infuse for 6-8 hours. After which homemade mustard made from powder in cucumber brine should be stored in the refrigerator.
If you try mustard immediately after cooking, it will not have a pronounced taste or pungency. But after the sauce sits for 8 hours, it becomes incredibly spicy and tasty.
On a note
Mustard is a great helper in household. By using of this product mold formation can be avoided. When you opened the jar of tomato paste If you plan to store it in the refrigerator, be sure to coat the inside of the lid with mustard. This way, the paste or other preserved food will last a long time after opening.
Use mustard in cooking. It will add piquancy to dishes and highlight their taste. For example, they will turn out perfect chicken wings in honey-mustard marinade. Combine mustard and honey, add a little soy sauce and cover with this aromatic mixture wings. Let marinate for 1-3 hours. Then fry in a pan, grill or bake in the oven.
You can make a lot of sauces with mustard. And don't stop your culinary fantasy only for preparing mayonnaise. There are mustard sauces for meat, fish, and vegetables. Experiment.
We told you how to prepare regular homemade mustard with cucumber brine. You can experiment and add a teaspoon of uncandied honey when cooking; they also add it to some recipes. Apple vinegar, lemon juice. Add all these ingredients a little at a time and mix thoroughly. And remember, mustard can change its taste after standing, so once it’s done, let it sit for several hours in a warm place, then cool it and only then can you serve.
The most popular Russian seasoning, it turns out, is also European countries loved and respected. Here are just the sauces there, prepared on the basis mustard seeds or powder, they are not particularly sharp. However, the more “vigorous” the mustard, the more benefit from use. True, this does not mean that you need to eat it with spoons. One pea of natural antiseptic per day is enough and you won’t be afraid of a cold. You can prepare “good” mustard yourself. This is exactly what we will do now.
Homemade mustard in brine - recipe.
Simple ingredients:
- homemade cucumber pickle – 125 ml;
Mustard powder – 1 package;
Sugar – 1.5 tbsp. spoons;
Vegetable oil (unflavored) – 1-2 tbsp. spoons.
Recipe with photos step by step:
Pour the brine into a small container (preferably glass). We will use a homemade cucumber version, containing salt, vinegar and big amount aromatic spices and herbs.
We begin to pour mustard powder in small portions into a bowl with brine. At the same time, do not forget to mix everything thoroughly. The mixture should be moderately thick and homogeneous.
It is most convenient to use a hand whisk or fork so that the lumps of dry mustard break up faster.
Next we add a portion of sugar, and there is a small nuance here. If your homemade pickle slightly sweetens, then reduce the amount of sugar when adding to mustard by half.
Finish preparing the seasoning vegetable oil, not forgetting to also stir the mixture.
Place the resulting mustard in a glass jar with a lid and let it steep for several hours in a warm place. We will try it very carefully, because the resulting mustard in cucumber brine burns with its spiciness no less than a chili pepper.
It's also worth a try
Anyone who has tried homemade, not store-bought, powdered mustard at least once in their life remembers its taste. Spicy, no aftertaste table vinegar, aromatic seasoning, which does not contain flavor enhancers or preservatives - an ideal pairing for many winter hearty dishes. But the trick of this recipe for homemade mustard from powder is precisely that it is prepared in cucumber brine, which emphasizes spicy taste sauce. Cucumber brine, if unavailable, can be replaced, for example, with cabbage brine. in any case, experiments are welcome! And in winter there is always enough of this goodness after opening homemade preparations! Oh, good! It's creeping through!
Ingredients (all to taste):
- 1 cup cucumber or cabbage pickle*
- 3 tbsp. mustard powder
- a few drops of apple cider vinegar
- pinch of sugar
- small pinch of salt
- spices as desired
*Keep in mind that if you use pickled cucumber brine
Homemade mustard from powder in cucumber brine: step-by-step preparation
First of all, to the mustard powder in deep container add salt and sugar, stir with a spoon.
Then it’s time to add spices to taste. It's red in the photo ground pepper and a certain amount ground coriander, and also drip apple cider vinegar.
Then add cucumber or cabbage brine to the spice powder until it reaches the consistency of mustard. At this stage, the mixture is thoroughly stirred and tasted. If necessary, add more salt or sugar.
Then the glass with mustard is covered with gauze and sent to the battery for about a day. During this period, the mustard in cucumber brine will need to be thoroughly stirred with a spoon from time to time. The mixture is then transferred to the refrigerator, where it is stored.
In general, the cooking time for homemade mustard in brine depends rather on the mustard powder itself. Some infuse too quickly, some need a little more time. Overall, the mustard turns out great! You probably won't want to buy it in a store again.
Homemade mustard In cucumber brine, unlike store-bought brine, it does not contain table vinegar and has a rich and pungent taste.
Store-bought mustard cannot compete with homemade mustard, especially if prepared mustard in brine. This sauce turns out aromatic and vigorous. Gourmets will definitely not resist it. The cooking process itself will not take you much time, but the sauce must be thoroughly infused, so you won’t be able to try your creation right away.
Mustard sauce is a universal seasoning mainly for meat dishes.. It matches perfectly with fatty meat, jellied meat (simply salted with garlic, hot or cold smoked). It is also often served with it, although the combination is not for everyone. It is ideal in sandwiches with salted herring, and simply as a component of a dressing for sliced herring.
This sauce is also good with: borscht, pea soup and cabbage soup. Some people add mustard directly to their plate, others spread it on bread. An ideal combination of mustard with gray varieties of bread, including Borodinsky.
Traditionally, homemade mustard is infused tomato brine, but this is not the truth in the first instance, you can cook it with cucumber. The taste of tomato marinade is ideal for homemade mustard. It already has everything necessary ingredients, sugar, salt and spices. If the brine is sweet and aromatic, then the sauce will be sweetish. Any flaw in the taste of the brine can be corrected by additionally adding salt, pepper, vinegar or spices, or, conversely, adding water.
How to do
Always taste the marinade when opening a jar of pickles. If you like it, then you can make mustard on it.
The only condition is that the brine must be fresh, without mold or signs of fermentation.
Mustard on this will not taste good.
Take the container in which you will cook.
It is more convenient if it is the container in which mustard sauce will be stored in the future.
Pour dry mustard powder into a jar.
Add marinade to the jar and mix well. The consistency should be like sour cream.
Note the time, after 6-7 hours you can try the sauce. Before that, put it in a warm, dark place. This way it will brew better.
Stir the finished sauce and add a little to it. If the taste is not to your liking, you can add salt and stir. The salt will dissolve in the finished sauce.
Ingredients
- Dry powder for making mustard – 6 tbsp. l;
- Brine (cucumber or tomato) – 1 cup;
- Unscented sunflower oil – 1 tbsp. l.
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