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 sauce taste softer and not hot.

To get more flavorful sauce, cinnamon, cloves, nutmeg, and white wine are added to 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 have learned how to brew mustard correctly. Now let's look at various mustard recipes from mustard powder at home.

Recipes for making mustard 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 classic recipe To prepare 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:

1. Pour mustard powder with water, stir until smooth and leave in a warm place for 10 hours.
2. Pour off excess liquid from the surface of the sauce.
3. 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:

1. Mix mustard powder, salt and sugar, pour hot water over them and mix with a whisk.
2. 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:

1. Boil water over low heat, add bay leaf, spices, salt and sugar, stir.
2. Remove from heat, cover, and let steep for 10 minutes.
3. Strain the cooled broth.
4. Pour mustard powder into the broth and stir until smooth.
5. Pour in vegetable oil and vinegar, stir. You should have the consistency of a liquid slurry.
6. 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 pickle 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:

1. Combine mustard powder with sugar, dilute with brine and mix.
2. Transfer the mixture to a glass container and leave to infuse overnight.
3. 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, melt it in a water bath or in 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:

1. Sift mustard powder, add salt, add hot water and stir until smooth.
2. Add oil, lemon juice and honey, stir.
3. 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. In France there are many traditional recipes preparing the sauce. 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:

1. Sift the mustard powder and gradually dilute it with warm water until the consistency of a thick dough.
2. Bring the remaining water to a boil and pour it over the resulting mustard mixture.
3. Infuse mustard for 24 hours.
4. Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, stir until smooth.
5. 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:

1. Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
2. Peel the cooled apple, rub the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, stir until smooth.
3. Lastly, add vinegar and stir. If the mustard tastes sour, add sugar.
4. 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

1. 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.
2. To improve the taste, spices, fruits, and wine are added to mustard.
3. Mustard combined with honey has a softer and piquant taste.
4. The longer you steep the mustard, the stronger the flavor of the sauce.

“Vinegar makes you angry, mustard makes you sad, onions make you cunning, wine makes you guilty, and baking makes you kinder.”

This is the gastronomic rule of Alice from Wonderland, invented by the famous mathematician, successful photographer and wonderful writer Lewis Carroll.

A very strange person, this Alice, I tell you. Well, who would think of being upset after tasting mustard!

Although, it all depends on what kind of mustard you have on the table. After all, sometimes store-bought mustard doesn’t even look like mustard at all. Where can you not be upset?! It’s different - homemade mustard, strong, fragrant, which takes your breath away and brings tears to your eyes!

Surfing the Internet in search of the most best recipe homemade mustard made from powder, I was completely confused: probably no culinary dish has such a huge number of diverse preparation options as mustard.

Homemade mustard on boiling water and ice water, with sugar and honey, with vinegar and wine, cooked for 15 minutes and aged for several days, and even mustard on applesauce... How do you like such variety?! There's a lot to be confused about, right?

How to actually make delicious mustard at home?

Bearing in mind that preparing homemade mustard in boiling water once took me too much time, and the result left much to be desired, I decided to experiment and prepare homemade mustard in brine.

There are also options when preparing mustard in brine: homemade mustard is prepared in tomato, cabbage, and cucumber brine. However, since the brine from the pickled tomatoes stored for the winter is not yet ready, and cucumber brine is in abundance, I will also prepare the mustard using the brine from the pickled cucumbers.

• 100 g dry mustard powder
• 160 ml cucumber pickle
• 2 teaspoons honey
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons unrefined vegetable oil
• juice of ½ large lemon
• 3 teaspoons turmeric powder
• 2 buds of dried cloves
• a pinch of ground coriander

How to make homemade mustard from powder

1. In an enamel bowl with a lid, mix dry mustard powder with crushed clove buds, ground coriander and turmeric.

After adding turmeric, the grayish mustard powder immediately takes on a spicy smell and a cheerful chicken-yellow color.

2. Pour the heated but not too hot cucumber pickle in small portions into the mixture of mustard powder and spices. I mix everything thoroughly until a homogeneous composition is obtained that has the consistency of thick homemade sour cream.

3. Add sugar, salt and honey to the resulting mixture.

Important! Since everyone’s recipes for homemade pickles are different, the ratio of salt and sugar in the finished brine also varies. Therefore, when adding honey, sugar and salt, adjust the amount of these ingredients to taste. If the brine is too salty, you can do without salt altogether. But be sure to add honey. This will make the mustard even tastier.

4. Once again, thoroughly mix all the ingredients. I cover the enamel bowl with homemade mustard with a lid and place it in a warm place for 6 hours so that the mustard loses its bitterness and becomes strong.

In summer there is no need to look for a warm place in the apartment. But in the cold season this may pose some difficulties. In winter, dishes with homemade mustard can be placed on the radiator. I had to contrive and place the saucepan on the water heater, which was turned on due to the lack of not only heating, but also hot water :).

But my efforts were not in vain, and within an hour the appetizing scent of homemade mustard spread throughout the apartment.

5. After the allotted time has passed, I remove the mustard from a warm place in which it has already warmed up. While stirring the mustard, I add juice squeezed from half a lemon and vegetable oil, which will soften the sharp taste of fresh mustard. homemade.

6. Transfer the mustard to a jar with a tight-fitting lid and place it in the refrigerator.

The shelf life of homemade mustard is slightly shorter than that of store-bought mustard. However, homemade mustard is never left in the refrigerator. Especially when there is a piece of lard or Ukrainian homemade pork and chicken sausage next to it.

Homemade mustard improves appetite and promotes digestion, relieves the first symptoms of a cold and treats cough, and has antioxidant properties. So eat homemade mustard and stay healthy!

Prepare delicious and healthy dishes together with HobbyMama!

GotjaRussia, Zavodoukovsk

Reputation: +15776 All author's recipes: 720

Publication date: 2016-12-08 I liked the recipe: 12

Recipe: Homemade mustard - in brine from pickled tomatoes

Ingredients:
ground mustard - 20 gr.;
pickled tomato brine - 3 tbsp;
salt - a pinch;
granulated sugar - 0.5 tbsp;
vegetable oil - 1 tbsp.

Cooking method:

I myself don’t eat mustard, I can’t. But my husband loves this seasoning very much, so at his request and precisely according to this recipe, I prepare it. I found this recipe a long time ago in old book"About tasty and healthy food." Pour dry mustard into a clay plate. I poured a large heaping tablespoon.

Add the tomato brine little by little.

Thoroughly stir all the lumps of dry mustard. Mustard should be like thick sour cream.

homemade mustard in brine

Add salt, sugar and vegetable oil.

Grind everything thoroughly again.

Place the prepared mustard in a glass jar, close tightly and place in a warm place to mature for 3-4 hours.

The mustard absorbs all the aromas of the brine and because of this it turns out aromatic and not very sharp. I did not indicate the ripening time of the mustard.

Cooking time:PT00H05M5 min.

Recipe comments:

Leave your comment

Reputation: +6693 All author's recipes: 206

Publication date: 2015-04-27 I liked the recipe: 34

Recipe: Homemade mustard - Cold method, in brine with honey

Ingredients:
mustard powder - 50 g;
cucumber pickle - 150 ml;
honey - 1 tsp;
salt - 5 g;
sunflower oil - 1 tbsp

Cooking method:

I suggest making homemade mustard in brine, it will save time, and the mustard will turn out much tastier.
To prepare the mustard, I used cucumber pickle, but you can use whatever you have.

Homemade mustard in brine

The brine already contains all the necessary spices for delicious mustard.
In addition to brine, we will need; mustard powder, sunflower oil, honey and salt to taste.

Take a small jar that can be sealed tightly.
The jar and lid should be washed thoroughly, doused with boiling water and dried.

Place mustard powder in a dry jar; I measured it with a tablespoon (four heaped spoons).

Then pour the brine into the jar, stirring well, you should get a homogeneous consistency.

Close the mustard with a lid, cover with a towel and place in a warm place. After 4-5 hours, the mustard will be ready for use. I leave it overnight.

Cooking time:PT00H05M5 min.

Approximate cost per serving:20 rub.

Recipe comments:

Leave your comment

Description: Good recipe preparing mustard. Thanks for the recipe!!! By the way, I use not only cucumber brine, but also from tomatoes, cabbage, assorted vegetables. For you, my simple recipe for homemade mustard. At the same time, you need to stir the mustard so that there are no lumps.

Close the jar (if you cooked it in a bowl, then transfer it to the jar and close the lid tightly). The hassle is minimal, and the brine in winter is quite enough. I just love thermonuclear mustard, but in Estonia we only have Põltsamaa mustard in a tube that is close to my taste, the rest is German or Danish mess that you can eat with a spoon.

Strong mustard, easy to make!!! I made it for homemade mayonnaise, but I got some kind of dark powder, so the mustard itself turned out dark, it doesn’t look very nice in mayonnaise. An American, an Englishman and a Russian argued who could make a cat eat mustard.

The Englishman put mustard between pieces of sausage and gave it to the cat. Russian: “This is a hoax!” Then he takes mustard and smears it under the cat’s tail. To get the sharpest mustard flavor, use an ice-cold brine. Take mustard powder and brine in a ratio of 1 to 2 (by volume). Mix everything thoroughly until the mustard is all wet.

To soften the taste of mustard, you can add vegetable oil - the more oil, the less pungent the mustard will be. Let the mustard brew for 2~3 hours at room temperature. Mix thoroughly again and put in the refrigerator. The mustard turned out - BRRRR! Vigorous!!! There was yellow powder. We used cucumber pickle (barrel). Much later, we came across this jar in the back of the refrigerator and were surprised and delighted - the mustard was what we needed!!!

Spicy, moderately biting, homemade. If you think this is difficult, then I can assure you that it is more difficult to buy good mustard powder than to make the mustard itself. And this mustard has Brown color, and when ground, it turns out to be a dirty yellow powder with black dots. This recipe has been proven for decades; my father always made mustard himself and did not trust this process to anyone. This was his signature mustard. My father always made it before the holidays, a day in advance, and for as long as I can remember, we never bought mustard.

But after that, at home I only saw mustard prepared by my father. My father prepared mustard not only for himself; he was often asked to make mustard by friends and relatives. Now let's move on to the recipe itself. To prepare mustard, I take a 200 gram glass jar with a lid.

Add a little water and stir our mixture until the mustard has a consistency similar to sour cream. But this spot will not appear immediately. After we have mixed the mustard until smooth, we set the mustard to “ferment” or, as my father said, to ferment. The temperature required when fermenting mustard should be about 60 degrees Celsius.

How to make spicy mustard at home

Did you know that the mustard plant itself is used in agriculture instead of chemicals. Did you know that not only mustard is made from mustard powder? Mustard powder is used in cooking, for making mayonnaise, various sauces, and for preserving food. For example, I love canned tomatoes with mustard seeds, and pickled tomatoes with mustard powder.

Regular mustard will do the job just fine. If you like it with horseradish, then you can add finely grated horseradish, about a teaspoon, to the already prepared mustard. And again mix everything well. Well, with spicy mustard, we figured out how to make it at home. And soon I will cook delicious jellied meat.

Preparation of mustard:

But mustard is rare. The stomach is not healthy. I myself cannot eat mustard. Nice thing: I prepared everything at home, you know what’s inside and that’s it. Anatoly, thank you for your recipe. New Year cook exactly according to it. I also seem to have about the same proportions of everything. And I agree about the dishes - it’s great to wash with mustard.

My mother also made mustard herself, just as it is written here, and to complete the taste she always added vinegar. This “peasant” mustard is good for fatty foods: lard, jellied meat. In my family, we love to season our dishes with mustard. But, you described it in such detail and showed how to prepare it in a different way - I will definitely use your recipe. I don’t like mustard and don’t eat it, so I couldn’t learn how to cook it in a way that my family would like.

I looked and tried a lot of recipes, but yours, just what the doctor ordered, is the best. Perhaps the taste of vigorous mustard is the only taste that remains as bright as in childhood. Of course, now you can just go to any store and buy a jar of this spice.

Take dry mustard powder, salt, sugar and vegetable oil. Place everything in a mixing cup. Add boiled water or cucumber pickle.

After a day, if you like, add vinegar or lemon juice to the mustard and mix thoroughly. If the mustard turns out thick, it can be diluted with boiled water. Store mustard in an airtight jar. For variety, you can add black and red pepper, horseradish minced into a meat grinder, garlic, nuts and other spices to the mustard.

I'll be glad if you like the recipe! Water or brine must be added warm, in this case the mustard turns out vigorous. Because you can’t buy this kind of mustard in the store. The fact is that to make good mustard, pure mustard powder is desirable.

Mustard in brine “Yadrenaya”

And I really love mustard.

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Category: SolutionTags: Nitroxoline

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 are a huge number of recipes in the 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:

1. Combine dry ingredients - sugar, salt, powder.
2. Boil water and pour boiling water over the mixture (according to the norm).
3. Grind until smooth.
4. Pour in the oil.

The most useful is olive, then flaxseed, but the regular one, made from sunflower, is no worse.

1. Squeeze the juice from the lemon and also add it to the seasoning.
2. 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 tasty mustard paste, many housewives use brine. It is usually rich in vegetable juices and has sufficient 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:

1. Pour into a 0.5 liter container according to the norm tomato marinade, pour mustard powder on top.
2. Add sugar and salt here and start kneading thoroughly.
3. You can simply close the jar with a plastic lid and shake, turning, until a homogeneous mixture is obtained.
4. If it’s too thick, add a little liquid; if the seasoning is too thin, add mustard powder.
5. 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 you want a delicate sauce at the end, 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:

1. Cucumber pickle is best taken chilled.
2. Pour it into a fairly deep container.
3. Then pour in the powdered component.
4. Using a wooden spatula, gently stir until the mixture is homogeneous in consistency.
5. Lastly, add the oil and stir again.
6. Transfer the prepared mixture into a suitable glass container.
7. Seal tightly and hide away in the refrigerator.

In principle, the seasoning can be served immediately, but a good product should steep 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.

1. Pour mustard (as required) into a deep bowl.
2. Stirring constantly, add cabbage brine to it, and this should be done in small portions to control the consistency.
3. When the mass reaches the desired thickness, add sugar, salt, oil and vinegar.
4. 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:

1. Using an electric or mechanical coffee grinder, grind the beans.
2. Sift through a strainer into a deep container.
3. Mix with salt (it is better if it is also finely ground).
4. Boil water and immediately pour in mustard powder.
5. Grind, if it turns out too thick, add a little more hot water.
6. Then add honey into the mass, continuing to grind.
7. 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:

1. Pour boiling water into a deep container according to the norm, add salt and sugar.
2. Add laurel, cinnamon, cloves or other spices here.
3. Place on low heat and let stand for 5-7 minutes.
4. Strain through cheesecloth to prevent large particles from getting into the future mixture.
5. Pour hot marinade over mustard powder.
6. Mix thoroughly.
7. 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-made powder is not a 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:

1. Sift the powder to break up any lumps.
2. Fill with water as required and rub thoroughly.
3. Add remaining dry ingredients.
4. Stir until smooth.
5. Pour in vinegar and continue rubbing.
6. Lastly, stir in the butter.

There is no need to prepare too much of the tasty mixture; the recipe is simple and quick to prepare.

Dijon mustard recipe

A hot and spicy seasoning from the plant of the same name was prepared and prepared in different countries world, but only one city received the right to give the spicy sauce its name - 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:

1. Boil water in a small saucepan, add herbs, pepper, and salt.
2. Pour the seed mixture into a separate container and crush them a little with a pestle so that some remain uncrushed.
3. Strain the aromatic boiling water through a sieve, pour it over the suppressed grains so that the water barely covers them.
4. Add white wine, oil and vinegar here.
5. Grind everything thoroughly.
6. 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 can be served with both 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:

1. Mix the grains and dry ingredients with water and leave to steep for a while.
2. Prepare a fragrant mixture of bite, wine and seasonings, you can add half a fresh onion.
3. Place on low heat and let stand for 10 minutes. Strain.
4. All that remains is to combine the marinade and the previously prepared mustard mixture. Grind a little, cool.
5. Store refrigerated in a glass container with sealed lids.

Delicious mustard on applesauce

Sour apples are also suitable for preparing aromatic seasoning, 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 doesn’t require any water at all; applesauce serves as the liquid base, which also adds a piquant, slightly sour taste.

Mustard in brine turns out to be aromatic and quite strong due to the spicy taste of the brine itself. It goes great with kebabs, grilled meat and sausages, jellied meat, lard and other dishes. It can also be used as an ingredient in other sauces.

Brine mustard is an excellent addition to sausages and meat dishes.

Ingredients

Dry mustard 4 tbsp. brine 100 milliliters Refined vegetable oil 1 tsp

• Number of servings: 8
• Cooking time: 10 minutes

Recipe for mustard in tomato brine

First, let's consider the option of preparing mustard in brine from pickled tomatoes. It has the mildest taste, slightly sweet.

Preparation procedure:

1. Heat the brine until slightly warm.
2. Pour the mustard powder over the brine, stirring constantly to avoid lumps.
3. Add vegetable oil, mix well.

Let the mustard brew under the lid in a warm place. The seasoning is ready in 8-10 hours.

Homemade mustard with cucumber brine

For this seasoning you will need:

• Pickle from pickles– 1 stack.
• Mustard powder – 5 tbsp.
• Vinegar 9% - 1 tbsp.
• Sugar – 1 tsp.
• Sunflower oil – 1 tbsp.

Strain the cucumber brine, dissolve sugar in it and add vinegar. Add mustard powder, stirring constantly until you get the consistency of sour cream. Add the oil, stir and place in a glass jar with a lid. Let the mustard sit in the refrigerator for at least 3 hours.

This seasoning turns out to be quite spicy, it is good to serve with fatty meat, grilled, boiled pork. Mustard stimulates the production of gastric juice and facilitates the digestion of heavy foods.

Mustard with cabbage brine

List of ingredients:

• Cabbage brine – 1 cup.
• Mustard powder – 200 g.
• Mustard beans – 2 tbsp.
• Vinegar 9% - 1 tsp.
• Paprika powder – 1 tsp.
• Black pepper – 1 pinch.
• Salt and sugar to taste.

The proportions of products can be changed depending on their spiciness and your preferences. For example, if you have a brine from sauerkraut, it is quite sour on its own, so vinegar is not needed, but it is worth adding sugar. The pickled cabbage brine may be sweetish and not very spicy, so you don’t need to add sugar.

Pour the brine into the mustard powder, stirring it constantly so that there are no lumps. Add salt, sugar, vinegar and spices, stir. Leave overnight in the refrigerator in a closed glass jar. You can try it in the morning.

This mustard goes well with meat and fish dishes, scrambled eggs, and fried sausage.

As you can see, making your own mustard is very simple, because all that is required is to dilute the powder with ready-made brine and let it brew.

Greetings, food lovers!

Eat appetizingly, with taste so that it will take your breath away and make your eyes pop out of your head. Therefore, now we will talk about such a common seasoning as mustard, without which jellied meat, aspic, meat and fish dishes, pizza, potatoes, salads and many other dishes.

Everyone has seen and tried mustard as a seasoning, but not everyone knows that it is made from the seeds of the plant of the same name, which, by the way, belongs to the cabbage family. Three main types of mustard are widespread: white, Sarep and black. Each species has its own characteristic qualities. The color and taste of the finished product depends on the type.

Both whole and ground seeds of the plant are eaten. Crushed, dried, sifted seeds are called mustard powder, from which the well-known seasoning, as well as mustard plasters, are made. Yes, in addition to cooking, mustard is also used in medicine and cosmetology.

Now ready-made mustard is sold in almost all grocery stores, you can simply buy it and not bother, but we are not looking for easy ways, so we will make the seasoning ourselves. And do it with cucumber or tomato brine, which usually remains in a jar from pickled cucumbers or tomatoes. This makes it tastier, bigger and without harmful additives. So, I’m sharing a way to prepare mustard in brine at home.

To prepare we will need:

• Dry mustard powder. Sold in grocery stores, packaged in packs or bags.
• Cucumber or tomato pickle, preferably fresh, homemade, not sour. Typically, this brine already contains salt, sugar, vinegar, extracts of dill, horseradish and garlic, and other spices.
• Sunflower or olive oil - a few tablespoons.
• Equipment and accessories: glass jar or bowl of suitable size, tablespoon.

Let's start cooking

First, we strain the brine and remove all sorts of impurities from it: leaves, stems, garlic, black peppercorns. Pour the brine into an enamel mug and place it on the fire or electric stove. Stirring, heat to approximately 60 degrees Celsius. It’s clear that no one will measure the temperature with a thermometer, everything is intuitive.

Pour a little heated brine into a jar or bowl and slowly pour mustard powder into it, so that a slide is formed. Take a tablespoon and mix until smooth, grinding out the lumps. If it turns out a little liquid, then add more powder and mix again. If it’s a little dry, add more brine. So gradually bring the mixture to the desired volume and consistency. The mixture should be homogeneous without lumps.

Attention: If you stir with a metal spoon in glass jar, then do it carefully, with caution so as not to accidentally break the jar.

Add a few tablespoons of vegetable oil and mix thoroughly until smooth. If you cooked in a bowl, transfer the product to a jar(s) with a lid.

Leave the resulting mustard in closed jar for 12 hours in a warm place, letting it brew well and brew. That's it, you can eat! I hope you were able to make mustard in brine!

How to use?

Well, what a question! The simplest thing is to spread it on bread and put a few slices of lard on top. Instead of lard, sausage, ham, herring fillet, mackerel, and anchovy will be used. By the way, a mustard sandwich with lard is an excellent addition to thick, boiled borscht. You can spread mustard on half a boiled egg - it’s also delicious.