How to make mustard at home from powder and brine. How to make homemade mustard: main secrets and best recipes

Mustard is a simple and inconspicuous sauce, but so in demand in the kitchen of every housewife. Well, what’s jellied meat without mustard, and what about sausages or a sandwich? It is also used in marinades for poultry and meat. So a jar of dark yellow sauce must be present in the refrigerator.

Historical information

Humanity has been familiar with mustard since ancient times. Its seeds in Indian cuisine used even before our era.

In Europe, mustard was first used by the monks of France in the 9th century. TO XVII century this spicy sauce began its solemn procession throughout all European countries. Each cook contributed something different, so the result was a huge variety of mustard recipes.

For example, in England it was served as mustard balls; they were diluted before use. apple cider or vinegar.

In Russia, agronomist A. T. Bolotov first mentioned mustard in his treatise “On beating mustard oil and about its usefulness." This was in 1781. At first it was used exclusively in medicinal purposes, as a means for warming during limb cramps. Then the well-known mustard plasters began to appear. But Russian chefs did not stand aside either. Trying to reach the level of French chefs, they experimented, mixed mustard with the most unexpected ingredients and as a result received a sauce of incredible taste. For example, mustard with horseradish was invented.

Now the center of Russian mustard production is the small Volgograd village of Sarepta. It was here that at the end of the 18th century mustard cultivation was brought to an industrial level.

Properties of mustard

Table mustard is a seasoning that is obtained by mixing ground or whole mustard seeds with other components. Most often it is water, salt, sugar, vinegar and vegetable oil. It is most widespread in German and Russian cuisine.

This seasoning will increase appetite and increase the secretion of gastric juice, which in turn will improve digestion.

Most often it is used as a seasoning for meat dishes and as a component in the manufacture of mayonnaise.

Three main types of mustard are used to prepare the seasoning:

Black (its seeds glorified the famous Dijon mustard). White (as English mustard is called). Sarepta (Europeans call it “Russian mustard”).

Homemade mustard powder

We suggest you prepare mustard powder from the simplest recipe. You may ask, why do this if you can buy it in the store at any time? And then, homemade mustard made from powder has many advantages over store-bought mustard. Firstly, it contains no preservatives. Secondly, you can do homemade mustard according to your taste – vigorous, sweetish, honey-flavored, spicy. Thirdly, it’s easy to prepare mustard powder at home and it won’t take up much of your time.

Taste Info Sauces

Ingredients

ground mustard powder – 50 g;
water – 1 glass;
vinegar – 1 tsp;
odorless vegetable oil – 1-2 tbsp. l.;
salt – 1/2 tsp;
granulated sugar– 1 tsp.

How to make homemade mustard from mustard powder

Sift the mustard powder through a strainer to make it easier to mix.

Gradually add hot water to the powder.

Mix well until you obtain a homogeneous consistency. Using the amount of water, you can adjust the thickness of the mustard at your discretion (make it a little thicker or thinner).

Add salt and sugar, vinegar and vegetable oil. Stir again.

Send the sauce to water bath. Simmer it, stirring constantly, for 15 minutes. If you are in no hurry to eat mustard, then put it in a jar, wrap it and put it in a warm place for a day.

In winter, you can put the jar on the radiator (if the radiator is very hot, then wrap the jar in a towel).

Be sure to place the finished mustard in a container with a lid. Now you can serve it with the first or second courses.

Cooking tips

Instead of water, you can dilute mustard powder with brine from tomatoes or cucumbers. In this case, there is no need to add salt and vinegar at all, and take half the specified portion of sugar. After mixing the brine with the powder, take a sample, if necessary, add a little sugar, vinegar and salt to your taste.

For best result take mustard seeds and grind them into powder.
Mustard seeds can be used to decorate hot dishes and salads.
To taste qualities mustard has not been changed, it is very important to store it correctly. The store-bought version can be stored for 90 days, but this long term This is achieved through the use of preservatives. Do-it-yourself mustard can be stored for no more than 60 days, provided it is tightly closed and the temperature in the refrigerator does not exceed +5 degrees. With more high temperature The shelf life is reduced to 45-50 days.

Teaser network

Several interesting recipes

You already understand that classic mustard is easy and simple to prepare. Now we suggest experimenting a little and diversifying its taste. Take advantage unusual recipes, to make mustard from mustard powder even more vigorous, spicy and tender.

Mustard with honey

Grind 70 g of mustard seeds in a coffee grinder, then sift through a strainer.
Pour it in? teaspoon salt and mix well.
Now you need to brew mustard from the powder. Pour in 50 ml of boiling water and gradually grind the resulting mass. If you find it too thick, add boiling water 1 tablespoon at a time until you reach the desired consistency.
Add 50 ml of honey, 1 tablespoon of lemon juice and 2 tablespoons of vegetable oil. Grind everything thoroughly until smooth.
Transfer the mustard to a jar, screw on the lid and leave for 5-6 days to ripen.
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Spicy mustard

To get a particularly spicy and hot mustard, we suggest making it with the addition of spices.

Boil 1 cup of water in a small saucepan, add 150 g of mustard powder and stir thoroughly until smooth.

Now level the surface and carefully pour another 1/2 cup of boiling water over a spoon in a thin stream, do not stir, the water should remain on top. Wrap the saucepan and leave for a day.

Then add the following ingredients:

sugar and vegetable oil (1 tablespoon each);
salt and ground cinnamon(per? teaspoon);
ground cloves and black ground pepper(1/3 teaspoon each).

Mix everything thoroughly, transfer the resulting mass into a container, and close tightly. Spicy vigorous seasoning is ready!

Milk mustard

Combine mustard powder (100 g) with vegetable oil (2 tablespoons) and sugar (2 teaspoons). Better yet, take honey, it maintains the strength of the mustard. Mix thoroughly so that the mass is homogeneous.
Now pour in 150 ml of hot milk and stir.
Add 2 teaspoons of vinegar and mix.
Pour in another 150 ml of milk, finally mix everything, transfer to a glass container, close tightly and put in a cool place for 6 hours.
You can increase or decrease the amount of milk, depending on what consistency you ultimately want the mustard to be.

Fans know that truly useful and spicy mustard can be made only from grains, since powder manufacturers often save on its preparation: they do not grind the seeds of the plant, but the cake left after squeezing the oil out of them. And when making paste, less valuable soybean oil is added.

White mustard seeds are bright yellow, and the seasoning obtained from them is mildly spicy. If you need mustard with a pungent taste and a rather pungent but appetizing smell, you need to take Sarep grains. This variety is familiar to everyone from the store-bought seasoning. The hottest is black mustard. The paste made from it has a red-brown tint. This seasoning should be used with caution even by those who like it spicy.

To prepare homemade mustard according to any recipe, you need to grind the grains. You can do this yourself using a mortar and pestle or use a coffee grinder. The resulting powder must be sifted through a fine strainer.

Homemade mustard with honey

Ingredients:

mustard seeds

200 g vinegar

How to make homemade mustard with honey:

Grind the mustard seeds to a powder consistency and sift through a fine sieve.
Place honey on fire and bring to a boil. Pour in the resulting mustard powder in a thin stream, mix it, pour in the previously boiled and already cooled vinegar.
The resulting composition is quickly and thoroughly mixed until smooth.
Homemade mustard with honey is ready to eat.

Homemade mustard from grains (second recipe)

Talesofakitchen

Ingredients:

3 tbsp. spoons crushed mustard seeds

2 tbsp. spoons of sugar

1 teaspoon salt

3 tbsp. spoons of chilled vinegar

How to make homemade mustard from grains:

Sift the crushed mustard through a fine sieve, add sugar, salt, and chilled table vinegar to the resulting dry powder.
Mix the ingredients until you get a thick mass without lumps.
This method of preparing mustard is interesting because you can adjust its strength. The longer the mustard is stirred, the more aromatic and spicier it becomes. Some gourmets advise doing this for at least 1 hour. Experts assure that the seasoning will only benefit from this in taste and strength.

This cooking method will require some skill, since there will be several ingredients on the fire at the same time that will require attention.

ThePioneerWoman

Ingredients:

150 g table vinegar

200 g mustard powder obtained from grains

1 tbsp. spoon of burnt sugar

How to make homemade mustard with burnt sugar:

Pour vinegar into a metal container and bring it to a boil. Without allowing the liquid to cool, pour it into a saucepan containing 200 g of mustard powder obtained from grains. The composition is quickly and thoroughly mixed.
Prepare burnt sugar, 1 tbsp. pour a spoonful of it into the mustard mixture when hot.
Mix all ingredients quickly and well again and place the pan on the stove. Bring the mixture to a boil, remembering to constantly stir it.
Turn off the heat and continue stirring until the mixture cools completely.
The mustard obtained in this way has excellent taste and aroma. Its strength depends on what type of grain was chosen for preparing mustard powder.

Unusual recipe apple mustard in our video! Watch and cook!

I would like to offer a simple recipe for making homemade mustard from powder, but first, a little about this wonderful seasoning.
Mustard is one of the most ancient and popular seasonings, which enjoys well-deserved recognition today. Used in most national cuisines not only as a seasoning for various meat dishes, but also how required ingredient in the preparation of many sauces, including.

Ingredients for making mustard according to the classic recipe

To prepare homemade mustard we will need:

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

Cooking process

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

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

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

Homemade mustard “Russian”

The recipe is based on classic mustard. To get “Russian” it is necessary to use, instead of clean hot water, water specially prepared as follows. Make a decoction of bay leaves, cloves and cinnamon (amount to taste). Boil for 5-6 minutes, filter and use this broth to make mustard. The cooking procedure is the same.

Mustard in brine

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

Little tricks

If you want the mustard to be less bitter, you can pour boiling water over the dry mustard powder and let it sit for 10-12 hours. Then drain the water and cook according to the recipe.
The sharpness of the taste of the resulting seasoning largely depends on the quality of mustard powder. Carefully look at the expiration date on the packaging.
You can buy and grind the seeds of this plant. Learn to be both sharper and more aromatic.
It is better to store in a dark place or lightproof container. Light deteriorates the taste and smell of mustard.

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

The given recipes are only the basis for any improvisations. When making 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, applesauce. The Danish mustard recipe contains sour cream.

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

Interesting video about mustard and recipes for making homemade mustard from powder

Homemade mustard is very tasty and flavorful sauce, which can be added to almost any main course, as well as snacks. It should be noted that today there are many options for preparing such a dressing. But, unfortunately, most people are accustomed to purchasing this sauce in the store. However, if you take a closer look at the composition of this product, you will quickly see that, in addition to it, various flavorings are often added. In this regard, many people have a question about how to make homemade mustard, which will have a special taste. In this article we decided to answer the question posed.

General Product Information

Making mustard at home is easy and simple. But before we tell you how exactly this is done, we decided to tell you what kind of product it is.

Table mustard is a seasoning made from whole or crushed seeds of the plant of the same name with the addition food vinegar, any base (for example, water), as well as other ingredients. This product is considered one of the most popular sauces Russian cuisine. It enhances the formation of gastric juice and increases appetite, as a result of which food is absorbed several times better.

However, it should be noted that homemade mustard is contraindicated for people with digestive problems. This is due to the fact that the sauce based on it always turns out to be very spicy.

What is it used for?

Homemade mustard made from powder is quite often used as a seasoning for meat dishes. In addition, there are many recipes for marinades, which also include this product, but only in the form of whole seeds or powder.

Mustard at home: step-by-step recipe

Homemade is the easiest and fastest way. This sauce always turns out much tastier and spicier than store-bought. In addition, it will not contain preservatives that are harmful to human health. It should also be noted that homemade mustard fizzles out quite quickly. In this regard, it is recommended to make as much as you can eat in one sitting.

So, to prepare hot sauce we need:

mustard powder - approximately 50 g;
boiled water - about 100 ml;
table salt and fine sand-sugar - use as desired;
apple cider vinegar 6% - use to taste;
non-deodorized olive oil - large spoon;
crushed turmeric - ½ small spoon.

Cooking process

You can prepare mustard at home quite quickly. To do this, sift the powder through a tea sieve and place it in a deep bowl. Next, you need to pour boiling water into it and mix thoroughly so that no lumps form. After this, you should fill the pan halfway with water, place a bowl of sauce in it and put it on medium heat. The mustard must be heated in a water bath for 20 minutes. After the specified time has passed, you need to remove the bowl with the seasoning, and then immediately add sugar and table salt. Also, to give mustard a pleasant shade, it is recommended to add a small amount of crushed turmeric.

Finally, add a little to the ingredients olive oil. After this, all components should be thoroughly mixed until a homogeneous paste is obtained.

How should it be stored?

After homemade mustard powder is prepared, it should be placed in a glass jar with a screw-on lid. It is recommended to store the sauce in this form in a dark and cool place. If you neglect this advice, homemade mustard will very quickly lose its taste and aroma.

It is advisable to use this seasoning after two days of storage in the refrigerator.

Old Russian mustard at home

As mentioned above, you can make such a sauce different ways. Above you were presented classic recipe using standard set ingredients. If you want to do more original seasoning, we recommend using the method described below. For it we will need:

mustard powder - approximately 50 g;
cucumber or tomato brine - 100 ml;
crushed cloves - about 6 g;
powdered sugar - 3 large spoons;
apple cider vinegar 6% - use to taste.

Quick cooking method

Any mustard at home is prepared according to the same principle. Using it in practice, you can make any one yourself on any basis. IN this recipe we decided to use cucumber or tomato brine. Thanks to this liquid you will get a very aromatic and delicious sauce, which can be served with both meat and fish dishes.

So how to make mustard at home using vegetable brine? To do this, sift the aromatic powder through a small sieve and then place it in a bowl. Next, you need to add cucumber marinade to the mustard flour, which is recommended to be pre-soaked at room temperature(so that it becomes warm). After mixing both components with a spoon, you should get homogeneous mass. In order for it to thicken a little, it needs to be subjected to heat treatment. To do this, the bowl of mustard should be placed in a water bath and heated for ¼ hour. In this case, it is recommended to stir the contents of the dishes regularly with a spoon.

The final stage in preparing the sauce

As you can see, mustard is made quite quickly at home. After it has been heat treated, it must be removed from the water bath and then seasoned powdered sugar and crushed cloves. These ingredients will give the sauce special taste and aroma. To make it more spicy and keep it unchanged for a long time, you should also add apple cider vinegar to the seasoning.

Then you need to mix the ingredients, cool in cold air, and then place in small glass jars and tighten tightly metal lids. If you do not plan to immediately use the sauce along with any dish, then it is recommended to store it in the refrigerator for a short time.

Features of preparing Russian sauce

Now you know exactly how and what mustard is made from at home. The recipe for this sauce can include completely different ingredients. As a rule, it is done on the basis of the usual drinking water. Although some housewives often dilute mustard powder with cucumber or tomato brine.

If you want the sauce you prepare to not dry out for a long time, we recommend preparing it based on fresh milk. In case if aromatic seasoning is still dry, it can be easily diluted by adding low-concentrated table vinegar.

How to change taste and color?

If you are tired of classic mustard, which is made from a standard set of ingredients, then we recommend adding one of the following: following products: ground allspice, ginger, nutmeg, applesauce, anise, star anise, chopped sorrel, grated capers, Bay leaf, cinnamon, cabbage pickle, basil, thyme, etc. These ingredients will allow you to significantly change the taste of the sauce, as well as its color and aroma.

Let's sum it up

Homemade mustard always tastes better than store-bought mustard. It should be noted that such a sauce can be used not only for adding it to meat or fish dishes, but also mixed with mayonnaise or oil, and then seasoned with various salads. Believe me, even the most picky member of the household will not be able to refuse such a dinner.

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 presented in a wide assortment. But homemade mustard is a unique creation that you can always add your own twist to. And this seasoning is quite simple to make.

Classic mustard powder

In fact, there are a huge variety of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very easy to prepare, should be known to every housewife. Such mustard may turn out even cheaper than store-bought (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: this way the seasoning will have time to brew well and reach the desired maturity.

To prepare mustard you will need inexpensive products, which are always at hand

Take these ingredients:

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

Mustard powder must be of high quality, fine and crumbly, with a characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and vigorous the seasoning will be.

Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until smooth. Do not try to specifically inhale the aroma at this time: mustard releases caustic essential oils.
Add 1 more spoon of boiling water to the mashed pulp, mix thoroughly again. Double steaming 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 will evaporate. To stop the evaporation process, add 1 teaspoon of 9% vinegar to the mustard.
To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. In this case, you can replace vinegar in the recipe with lemon juice, and sugar - for honey.

You may have noticed that this recipe is for a small amount of product. The fact is that homemade fresh mustard does not last long. It should be placed in a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you are planning a big celebration with a rich table, just recalculate the ratio of ingredients.

Unusual Recipes: Don't Be Afraid to Experiment

We will give you several recipes for mustard with non-standard ingredients. Surely you like to try something new and unusual. One of these recipes will surely become the highlight and secret of your kitchen.

During cooking, the mustard mass should not be beaten, but gently rubbed 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 mustard to it buckwheat honey to make the taste richer;
to make the mustard taste spicy, you can add just a little dry wine, grated cloves and cinnamon;
if you want to preserve the mustard longer and prevent it from drying out, dilute it with a small amount of milk;
A small amount of ginger or nutmeg will help diversify the taste of the usual classic mustard.

Note! To keep mustard made from mustard powder with your own hands fresh and moist for as long as possible, place a slice of lemon on top of it.

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

Table mustard

To prepare you will need:

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

Mix all ingredients thoroughly 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 quantity ready mustard. You can even change the proportions of the products used to suit your taste, and ultimately choose what you like.

Classic table mustard

You will need:

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

Pour mustard powder into 2 cups of boiling water, stir and leave for a day.
Drain the settled water, add salt, sugar, oil, vinegar and spices.
Stir to the desired consistency, seal tightly in a jar and leave for 2-3 hours until ready.

Sourness in mustard - that's our way!

Making original mustard that will become a real highlight of your kitchen is easy! It is enough to add an unusual sourness to the taste of the seasoning, and no one will guess why your dishes are so interesting and unusual.

Mustard in brine

It is preferable to use cabbage brine, but cucumber or tomato brine works well. Take these products:

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

Add mustard powder to an earthenware vessel of suitable depth.
Pour in the brine in small portions, stirring constantly to avoid the appearance of lumps.
Bring the mixture to the consistency of thick sour cream.
Add vinegar, sugar, vegetable oil, mix again.
Place the mustard in a jar with a tight lid and let it sit in a warm place overnight.

Seasonings such as ginger, cloves, cinnamon and nutmeg will give mustard a pleasant taste.

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

An old recipe for sour mustard

You will need:

yellow mustard - 3 tbsp;
boiled or mashed sorrel on a sieve - 4 tbsp;
tarragon (tarragon) vinegar;
fine sugar - 2 tbsp;
crushed capers - 1 tbsp;
salt - 2 tsp.

Mix mustard and grated sorrel, dilute the mixture with strong tarragon vinegar. Stir thoroughly until thick mass, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will remain for up to two months.

Mustard on applesauce

You will need:

3 tbsp. mustard powder;
4 tbsp. applesauce;
½ tbsp. granulated sugar;
1 tsp salt;
3% vinegar;
seasonings - anise, star anise, basil, cloves.

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

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

Old Russian or overseas mustard?

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

Mustard in Old Russian style

Products:

mustard powder - 3 tbsp;
crushed cloves - 6 g;
sugar - 3 tbsp;
vinegar.

Place mustard, sugar and cloves in the prepared bowl.
Pour vinegar until a liquid mass forms.
Pour the mixture into jars and cover with tight lids.
First, place the jars in a cool oven for about 40 minutes, then keep them at room temperature.

This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An old French mustard recipe

Products:

600 g yellow or gray mustard;
200 g sugar;
4 tbsp. crushed rye crackers;
1 tsp salt;
½ tsp. ground pepper;
small jar of olives;
small jar of capers;
2 medium-sized herrings;
4 tbsp. herring brine;
250 ml vinegar.

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