In this article we tell you how to prepare mustard at home. You will learn how to make mustard from mustard powder correctly. We will look at the classic recipe for making the sauce, as well as with the addition of cucumber pickle, honey and applesauce.
How to brew mustard powder with water
To prepare mustard at home, use whole grains and powder. In this article we will look at the features of preparing homemade mustard from powder.
You can make your own mustard sauce
Before diluting the mustard, sift the powder. This will make it more crumbly and reduce the number of lumps. Use a whisk to stir. With its help, you will quickly get a homogeneous consistency.
To brew homemade mustard from mustard powder, use warm or hot water. Boiling water makes the taste of the sauce softer and not hot.
To get a more aromatic sauce, add cinnamon, cloves, nutmeg, and white wine to the mustard. Mustard with honey has a softer and piquant taste. To soften the taste, mayonnaise is added to the vigorous sauce.
Infuse mustard from mustard powder at home for at least a day. The longer you steep the sauce, the sharper the taste you will get.
You learned how to brew mustard correctly. Now let's look at various mustard recipes from mustard powder at home.
Recipes for making mustard from powder
Mustard can be prepared not only from grains, but also from powder
There are many recipes for making mustard from powder. Residents of different countries prepare this sauce in their own way, adding spices, fruits, and wine. Most recipes are based on the classic mustard recipe made from mustard powder.
Classic recipe
In the classic recipe for making mustard at home, the powder is diluted with water without adding vinegar and various spices. To keep the sauce fresh longer, place a slice of lemon on top and store the product covered in the refrigerator.
You will need:
- mustard powder - 3 tablespoons;
- vegetable oil - 2 teaspoons;
- salt - ½ teaspoon;
- water - 200 ml.
How to cook:
- Pour mustard powder with water, stir until smooth and leave in a warm place for 10 hours.
- Pour off excess liquid from the surface of the sauce.
- Add sugar, salt and butter, stir.
Calorie content:
Calorie content per 100 g. classic mustard 120 kcal.
Spicy mustard
To make mustard more spicy, it should be infused for at least a week, and the amount of powder should be taken twice as much as indicated in the classic recipe. Consider the recipe for spicy mustard.
You will need:
- mustard powder - 6 tablespoons;
- water - 8 tablespoons;
- granulated sugar - 1.5 teaspoons;
- salt - 1 teaspoon;
- vegetable oil - 1.5 tablespoons;
- vinegar - 1 tablespoon.
How to cook:
- Mix mustard powder, salt and sugar, pour hot water over them and mix with a whisk.
- Add vegetable oil and vinegar to the sauce, stir and leave for a week in a tightly closed container.
Calorie content:
Calorie content per 100 g. spicy mustard 193 kcal.
Homemade “Russian” mustard
At the beginning of the 18th century, mustard appeared in Russia and immediately gained popularity. It was added to dishes of meat, poultry, fish, and combined with vegetables, fruits and berries. Let's look at a traditional recipe for homemade mustard made from powder in Russian.
You will need:
- mustard powder - 100 g;
- vegetable oil - 2 tablespoons;
- bay leaf - 2 pcs.;
- salt - 1 teaspoon;
- sugar - 1 tablespoon;
- cinnamon - 1 pinch;
- cloves - 1 pc.;
- vinegar 3% - 125 ml;
- water - 125 ml.
How to cook:
- Boil water over low heat, add bay leaf, spices, salt and sugar, stir.
- Remove from heat, cover, and let steep for 10 minutes.
- Strain the cooled broth.
- Pour mustard powder into the broth and stir until smooth.
- Pour in vegetable oil and vinegar, stir. You should have the consistency of a liquid slurry.
- Transfer the sauce to a glass container and leave for 24 hours covered.
Calorie content:
Calorie content per 100 g. Russian mustard 147 kcal.
Mustard with cucumber brine
Cabbage, tomato or cucumber brine gives mustard a piquant sourness. If there is no vinegar in the marinade, then 3% essence must be added to the recipe. Consider a recipe for homemade mustard made from mustard powder and cucumber brine.
You will need:
- mustard powder - ½ cup;
- vegetable oil - 1 teaspoon;
- granulated sugar - ½ teaspoon;
- cucumber pickle - 150 ml.
How to cook:
- Combine mustard powder with sugar, dilute with brine and mix.
- Transfer the mixture into a glass container and leave to infuse overnight.
- Drain off excess liquid, add vegetable oil and stir.
Calorie content:
Calorie content per 100 g. mustard with cucumber brine 177 kcal.
Powdered mustard with honey
Mustard combined with honey has a softer and piquant taste. To prepare the sauce, both fresh honey and already candied honey are used. Before cooking, it is melted in a water bath or in a microwave oven. We'll tell you how to prepare mustard with fresh harvest honey.
You will need:
- mustard powder - 100 g;
- water - 60 ml;
- vegetable oil - 25 ml;
- honey - 10 ml;
- salt - ¼ teaspoon.
How to cook:
- Sift mustard powder, add salt, add hot water and stir until smooth.
- Add oil, lemon juice and honey, stir.
- Transfer the sauce to a glass container, cover with a lid and leave for 7 days.
Calorie content:
Calorie content per 100 g. mustard with honey 306 kcal.
French mustard
French mustard has a mild taste and spicy aroma. There are many traditional sauce recipes in France. Let's consider one of them.
You will need:
- mustard powder - 200 gr.;
- cinnamon - 1 pinch;
- cloves - 1 pc.;
- granulated sugar - 1 tablespoon;
- salt - ½ teaspoon;
- onion - 1 pc.;
- water - 125 ml;
- vinegar - ¼ cup.
How to cook:
- Sift the mustard powder and gradually dilute it with warm water until the consistency of a thick dough.
- Bring the remaining water to a boil and pour it over the resulting mustard mixture.
- Infuse mustard for 24 hours.
- Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, stir until smooth.
- Pass the onion through a meat grinder, fry the resulting mass over low heat and combine it with mustard.
Calorie content:
Calorie content per 100 g. French mustard 168 kcal.
Mustard with applesauce
Sour apple varieties, such as Antonovka, are suitable for preparing mustard with applesauce. Consider a recipe for homemade mustard made from powder with fruit puree, which is suitable for dressing salads, meat and fish dishes.
You will need:
- mustard powder - 1 tablespoon;
- granulated sugar - 20 gr.;
- salt - 1 pinch;
- cinnamon - 1 pinch;
- vegetable oil - 30 ml;
- vinegar - 1.5 tablespoons;
- lemon juice - 1 teaspoon;
- apple - 1 pc.
How to cook:
- Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
- Peel the cooled apple, rub the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, stir until smooth.
- Lastly, add vinegar and stir. If the mustard tastes sour, add sugar.
- Infuse the sauce for 48 hours in the refrigerator.
Calorie content:
Calorie content per 100 g. mustard with applesauce 138 kcal.
For more information on how to prepare mustard, watch the video:
What to remember
- To make mustard from powder, just dilute it with hot or warm water. Boiling water softens the taste of the sauce and reduces the heat.
- To improve the taste, spices, fruits, and wine are added to mustard.
- Mustard combined with honey has a softer and piquant taste.
- The longer you steep the mustard, the stronger the flavor of the sauce.
Recipes for making spicy mustard have been known for centuries, and delight lovers of spicy sensations, adding flavor to any food on the plate. Today I bring to your attention recipes for making mustard from powder, including cucumber and cabbage brine at home. Even in ancient times, people tried to improve the taste of dishes. As you know, when we first tried to salt food, our distant ancestor was delighted. Over time, people got the hang of it and started using other seasonings. Among them was mustard, from which they began to prepare a vigorous sauce not only from grains, but also from powder.
In addition, mustard is an excellent aid to the body during the season of colds and other diseases. I wrote about it in the article, and you can read it. In addition, mustard sauce lifts your mood and speeds up your metabolism, which is important for anyone who wants to lose weight.
There are a lot of mustard recipes. Known are Russian, English, Dijon, French, spicy, white, with capers and seasonings. All of them are based on two types of mustard - powder and grain. Someday I will share my recipes for making grain mustard, but today...
Classic mustard - recipe from mustard powder
At home, you can prepare mustard in literally minutes, dilute the powder, add various herbs and spices - and every time there is a different and tasty sauce. You can adjust its strength yourself. It turns out to be strong, vigorous and energetic, it penetrates to the brain.
You will need:
- Mustard powder – 5 teaspoons.
- Sunflower oil – 1 teaspoon.
- Water – 80 ml.
- Salt – ½ teaspoon.
- Vinegar 9% - ½ teaspoon.
- Sugar – 2 teaspoons.
How to do:
- It’s more convenient to mix the ingredients in a bowl, but if you have a convenient mustard jar, then do it directly in it.
- Add mustard powder, salt, add sugar and stir well.
- Boil water, let it cool to about 60 degrees, and gradually add to the mixture. Pour in and stir until completely poured.
- The result is a mixture without lumps, quite liquid. After some time, after standing, it will become thicker.
- Place the product in a warm place to ripen, this will take a day.
- Then add vinegar and sunflower oil, stir one last time.
How to make homemade mustard from powder - a simple recipe
Very sharp, vigorous.
Take:
- Mustard powder – 250 gr.
- Salt – 10 gr.
- Vinegar 6% - 50 ml.
- Sugar – 75 gr.
- Vegetable oil – 75 ml.
- Water – 100 ml.
- Black and red pepper – as desired and to your taste.
Preparation:
- Add hot water to the powder and grind until a thick mixture without lumps comes out.
- Pour water on top and place in a warm place. It will take up to a day for the seasoning to mature.
- Drain, add everything else and stir well.
Brine adds a special flavor to homemade mustard. By the way, it was according to this recipe that our ancestors made the sauce, using cabbage and cucumber brines. And they acted wisely, the seasoning for the dishes turned out to be spicy, but soft - it did not burn.
You may be interested to know that grains were not used as food at first. The ancient Romans and Greeks donated its grain to the gods, hoping for their generosity in return. For the first time, mustard sauce similar to the modern one was prepared in the 9th century, and French monks began to make it, who, apparently, knew a lot about food no worse than ordinary laymen.
Lay people also appreciated the delicious sauce and enriched the culinary world with many mustard recipes. In Russia, they learned about the vigorous seasoning closer to the 19th century.
Vigorous homemade mustard made from powder in cabbage brine
You will need:
- Mustard powder – 1 cup.
- Cabbage brine -
- Salt – 1 teaspoon.
- Vinegar – 1/2 teaspoon.
- Seasonings - take as you wish (cinnamon, ginger, cloves, nutmeg are suitable).
- Vegetable oil – 1 tbsp. spoon.
- Sugar – 1 tbsp. spoon.
Cooking with cabbage brine:
- Heat the brine a little, just a little, so that the powder dissolves better. Place the powder in a bowl and pour in the warm cabbage brine. Pour in little by little, in small portions and stir very thoroughly so that there are no lumps left.
- Then add salt, sugar, vegetable oil and lastly pour in vinegar.
- Transfer to a jar and, cover with a lid, place in a warm place for a day to ripen.
Recipe for spicy mustard with cucumber brine and honey
Take:
- Mustard powder – 1 cup.
- Sugar - a tablespoon.
- Honey - a teaspoon.
- Cucumber pickle.
- Salt - a teaspoon.
- Sunflower oil – 1 tbsp. spoon.
- Use seasonings to suit your taste.
- Vinegar – 1/2 teaspoon.
How to prepare powdered mustard:
- Pour cucumber pickle into the mustard powder in small portions and grind thoroughly. You should get a mass with the consistency of thick sour cream.
- Add the remaining ingredients and stir again. Leave to ripen in a warm place for a day (covered with a lid).
How to make French mustard at home
Recipe No. 1. it turns out to be real French mustard.
You will need:
- Mustard powder – 230 gr.
- Water – 90 gr.
- Sugar – 50 gr.
- Wine vinegar – 75 gr.
- Cloves and cinnamon - 1 g each.
- Salt – 8 gr.
- Onion – shallot – 100 gr.
How to cook:
- Boil water and immediately brew mustard powder with it. Stir until a thick mass comes out.
- Pour boiling water over the mixture again, but there is no need to stir.
- Place in a warm place to ripen. It is better at night, at least 12–16 hours should pass.
- Drain the water and stir wine vinegar, cinnamon with cloves, sugar and salt into the almost finished mustard.
- Simmer a little finely chopped shallot in vegetable oil (it will be transparent, no need to fry), wipe it, and place it in a container with mustard.
- Stir well one last time and taste the mustard – it’s ready.
Recipe No. 2. German (Dusseldorf) mustard
- Mustard powder – 250 gr.
- Wine vinegar – 25 ml.
- Salt – 7 gr.
- White grape wine – 50 gr.
- Sugar – 75 gr.
- Water – 100 ml.
- Cinnamon – 1 gr.
How to make German mustard:
- The process of preparing German mustard is similar to French sauce - pour boiling water over the powder and stir.
- Then pour boiling water over the resulting thick dough again and place somewhere warm. Mustard takes at least 12 hours to ripen.
- Drain and stir in all other ingredients.
As you can see, recipes for mustard made from powder are not much different, except for some small twists in the form of additives. But I will be glad, friends, if you tell me about yours - I really respect this seasoning, especially in winter. I’m not saying goodbye, I’m looking forward to meeting again. Your Galina Nekrasova.
Greetings to everyone who came to my mustard light! Mustard, a recipe made with cucumber brine, will add a piquant spiciness to meat, potatoes or dumplings. Or maybe you like to add some mustard to your omelette? Today, store shelves offer many varieties of mustard - from scalding hot, making gourmets cry, to slightly sweet, with a piquant honey trail.
However, with the increase in the number and assortment of jars, bags and bottles with the desired seasoning, the amount of chemical components they contain, slowly but surely killing our body, is growing even faster. It is much better to make this popular product in almost every home with your own hands. A minimum of hassle - and you will get the amount of natural homemade mustard you need with the desired degree of spiciness.
For lovers of spicy seasonings
This incredibly simple recipe for mustard prepared with the brine left over from yours is for those who like it stronger, because mustard turns out to be vigorous. At the same time, there is a use for brine, especially if hangover syndrome is not a frequent guest in your home. Don't throw away a quality product, for God's sake.
So, to make mustard at home, you need mustard powder, brine, honey, apple cider vinegar and vegetable oil. It is important that the powder is of high quality, not damp, otherwise you risk getting a bitter, extremely inedible mass instead of a spicy, aromatic seasoning. The honey should be liquid; if it is candied, keep it in a water bath until it returns to a liquid state.
Ingredients:
- Mustard powder - 0.5 tbsp.
- Cucumber pickle (as needed)
- Honey - 2 tsp.
- Apple cider vinegar - 1 tsp.
- Vegetable oil - 1 tsp.
Mix mustard with cucumber pickle
The cooking process itself is extremely simple and will only take a few minutes.
- Pour the powder into a jar, add vinegar and stir, gradually adding brine until we achieve the desired consistency.
- Then add the honey and stir until it is completely dissolved in the mustard mixture.
- After the honey and mustard mixture are completely ripe, cover the jar with the mustard mixture with a lid.
Steaming the mustard
- During the heating season, we simply place our jar comfortably on the radiator to warm itself. In this case, it is better to prepare the mustard in the evening and leave it on the radiator until the morning.
- During the period of cold batteries, we use hot water in which to warm up the jar. We pour water carefully so that the glass does not crack. Take hot water, but not boiling water. We need to heat the mustard, not brew it. Keep the jar in water until it cools.
Since it’s February outside my window and the radiators are blazing hot, I chose the easiest way possible and sent a jar of seasoning to the radiator until the morning.
Place the jar in the cold
After the mustard has been defrosted in a warm place, open the jar and if there is liquid there, pour it out, then add sunflower oil. Carefully mix the oil into the mustard mixture until smooth. Cover the jar with a lid and send it to cool in the refrigerator for a couple of hours.
After which you can safely cut off a slice of black bread, cover it with a piece and season it with spicy mustard of your own making.
Once you make homemade mustard with cucumber pickle, you are unlikely to want to go back to the store-bought product. Surely many of your friends on social networks will be surprised at how easy and simple it is to make this seasoning at home, and will want to try the recipe personally. So let’s not forget about them. Buttons below.
With this I extinguish my mustard flame. Until the new ones, captivating with their sharpness, friends!
Due to which it will become even tastier, and in many other dishes.
Everything is prepared quite simply and quickly, without much effort. Having saved the recipe for yourself, you can then completely refuse store-bought products. After all, as for me, the most important thing is that you can prepare mustard to your taste, i.e. make it either spicy, hot, or sweet, bitter, etc. Mix for yourself, as they say, what can’t be said about store-bought ones (for me they are not spicy enough, they’re kind of tasteless).
I will give you several cooking options, and you use the one you like. And don't forget to please leave a comment.
A simple and quick recipe for making spicy, fiery mustard at home. Of course, you can adjust the spiciness to suit your taste, but, for example, this option suits me and my family.
Ingredients:
- mustard powder - 3 tbsp. (with a slide);
- hot (40-50°C) water - 150 ml;
- sugar - 1 tbsp;
- salt - 1 tsp;
- vegetable oil - 2 tsp;
- apple cider vinegar (or lemon juice) - 2 tsp.
Preparation:
1. Add 3-4 tbsp to a bowl. dry mustard powder.
2. Gradually add hot water, stirring, so that there are no lumps. Stir well until smooth.
You can adjust the thickness to suit you. If it turns out too liquid, just add 1 more tbsp. powder.
3. After obtaining a homogeneous mass, add 1 tbsp. sugar and stir.
The more sugar, the hotter the mustard will be.
4. Then 1 tsp. salt (without a slide). Stir and add vegetable oil as you go.
5. Add 2 tsp. vinegar or lemon juice. And stir.
6. The taste will taste slightly bitter, so you don’t need to let it sit in a cold place. Pour into a jar and let stand for 10-12 hours.
Having made it quickly in the morning, you can safely use homemade mustard in the evening.
Homemade mustard powder with honey
As a result, this mustard has an original taste and a special sweetness. It’s more suitable for those who like something unusual :) A simple recipe, worth a try, maybe this is what you need.
Ingredients:
- mustard powder – 8 tbsp;
- flour – 2 tbsp;
- honey – 3-4 tbsp;
- water – 100 ml;
- apple cider vinegar 6% – 6 tbsp;
- salt – 1 tsp;
Preparation:
1. Add flour and mustard to a bowl. Mix.
2. Pour in 100 ml. boiling water and stir well.
3. Cover and leave for 15 minutes.
4. Meanwhile, in a separate bowl, add salt and vinegar to the honey. Mix everything until smooth.
5. After 15 minutes, pour the honey mixture into the mustard. And stir until smooth and all the lumps are gone.
All is ready! Let it brew for 3-4 days so that the taste becomes more elegant and not as harsh as at the beginning. Have fun!
Classic homemade mustard recipe
A short video that talks about the classic cooking method, without any additives. Everything is simple and fast. The author of the video, Tatyana, will very well explain everything step by step and show you. Watch and try.
Ingredients:
- 4 dessert spoons dry mustard powder
- 6 dessert spoons very warm boiled water
- 1 teaspoon salt
- 1.5 teaspoons sugar
- 1.5 dessert spoons of vegetable, or preferably olive, oil
- 1 dessert spoon of vinegar
Homemade mustard with cucumber brine
In previous issues I wrote about how to prepare pickled cucumbers for the winter and. So... you can use cucumber brine to make mustard sauce, which is perfect for marinating meat. It makes the meat soft and tender. Try this option.
Ingredients:
- mustard powder - 5 tbsp;
- cucumber pickle - 14 tbsp;
- sugar - 1 incomplete tbsp;
- vegetable oil - 2-3 tbsp;
Preparation:
1. First, slightly heat the brine. Then put 5 tbsp in a bowl. mustard powder.
2. Add half a tablespoon of sugar and stir.
3. Add the brine and stir until smooth (no need to add salt, since it is already present in the brine).
If you want to use it as a marinade for meat, then make it thinner.
4. Transfer to a container or glass jar, close and put in a warm place for 8-10 hours (overnight is possible).
5. After it has brewed, some water will form on top, which you just need to pour out. Stir. And add vegetable oil.
To preserve longer, add 1 tsp. vinegar. That's all friends, cook, try and eat to your health! Share your ideas in the comments, who cooks how. It will be interesting to read.
Video recipe for making mustard with honey
I came across a very unusual option. I'll try to do that too. I'll leave it here so as not to lose it)
Ingredients:
- mustard powder - 5 tbsp;
- honey - 3 tbsp;
- vinegar - 5-8 tbsp;
- juice of one lemon;
- lemon zest - 1 tsp;
- olive oil - 5 tbsp;
- salt - 1.5 tsp;
- sugar - 3-4 tbsp;
- ginger root - 4-5 cm + 1 glass of water;
That's all. I really hope that the article was useful to someone. if so, please let me know. Please share with your friends by clicking on the social buttons below. It will be very nice)) And I wish you bon appetit! Until the next issue.
Mustard with cucumber brine is very popular among those who love spicy dishes, but prefer not to use store-bought sauces or seasonings. It is also worth noting that the presented homemade product is surprisingly simple to prepare and requires a minimum amount of ingredients.
To taste, mustard in cucumber brine turns out to be vigorous. This property of the sauce will definitely be appreciated by lovers of spicy and aromatic dishes, having tried the homemade creation along with hot or cold meat dinners, including jellied meat and jellied meat.
Homemade strong mustard: recipe with cucumber brine
As mentioned above, to prepare this product there is no need to purchase outlandish and expensive ingredients. Thus, we will need:
- granulated sugar - ½ small spoon (add to taste);
- mustard powder (can be purchased at any store) - 3 full large spoons;
- brine taken from pickled or pickled cucumbers - a full faceted glass;
- Refined sunflower oil or any other vegetable oil - a large spoon.
Necessary equipment
Preparing mustard in cucumber brine does not take too much time. But to speed up this simple process, it is recommended to prepare in advance all the kitchen utensils that will be needed to create homemade sauce. And this:
- small metal bowl;
- glass jars for ready-made mustard (0.5 l or 750 g);
- metal lids for jars;
- microwave oven;
- brush for washing jars;
- waffle kitchen towel;
- tablespoon and dessert spoon;
- a bowl designed for sterilizing lids;
- seaming device;
- serving plate.
The process of mixing all the necessary ingredients
It’s done quite quickly and easily in brine. But in order for such a sauce to really turn out strong and spicy, it is recommended to take the concentrated liquid from pickled or pickled cucumbers. If the brine turns out to be not aromatic, then it is recommended to add additional granulated sugar, salt and (to taste).
To prepare this sauce, you need to pour it into a small enamel bowl, and then gradually add cucumber pickle to it and mix everything well. As a result, you should end up with a fragrant mass of sour cream consistency. Finally, add a small amount of sunflower oil to the prepared mustard and mix everything again.
and lids
After mixing all the ingredients, homemade mustard with cucumber brine will be completely suitable for consumption. However, such a sauce will turn out more aromatic and tasty if it is kept for some time in a cool room (basement, cellar, refrigerator, etc.).
But in order to implement your plan, you should sterilize all prepared glass jars in advance. We will do this in the microwave. To do this, you need to wash all the dishes well with a brush, and then pour a little water into them (1/5 cup each) and place them in the kitchen utensil. Next, the microwave should be set to light heating mode (power 700-800 watts) and the jars should be kept in this state for about 2-3 minutes. At the same time, the water in them should boil and gradually transform into steam, sterilizing all the dishes. By the way, if there is too much of it, then the time can be increased by one and a half times.
As for metal lids, it is advisable to sterilize them in the usual way (on the stove). To do this, wash them well, put them in a bowl, add water so that it covers them by 1-2 centimeters, and boil over high heat for a couple of minutes.
Formation process and proper serving
After all the jars and lids are sterilized, and the mustard in cucumber brine is completely ready, it must be placed in containers, rolled up using a special device, placed aside, covered with a waffle towel and kept in this state at room temperature for exactly one day. After this time, the homemade sauce should be put in a cold room and kept there for at least 2-3 weeks.
After such a long exposure, the mustard will become more aromatic and very tasty. It must be placed in a serving plate and served along with deli meats. This homemade sauce is especially suitable for various cuts, as well as jellied meat and aspic. Bon appetit!
To make mustard in cucumber brine more tasty and aromatic, you can use the following tricks:
It is also worth noting that of all the sauces, mustard is prepared in the shortest possible time, which is quite convenient if you are expecting guests. Even the most unpretentious and unprepossessing dishes, which will be flavored with this homemade creation, will become aromatic and tasty. Among other things, mustard has an excellent property - it improves appetite.
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