Typically, store-bought mustard is made from whole grains of the plant, and mustard powder is the cake remaining after squeezing the oil from the seeds. If you wish, you can make seasoning at home from dry powder, although its taste and spiciness will be slightly different from the factory one. Mustard powder is easy to prepare, and its taste can be adjusted to suit your taste experimentally. There are several cooking options, so you can choose the most suitable one by mixing different ingredients.

Recipes for making mustard from powder

Home-made mustard from powder can be even tastier than factory-made mustard. The classic recipe will give a spicy seasoning, but if you add honey, sugar or fruit, you will get a sour or sweet sauce. The main advantage of homemade mustard made from powder is its natural composition. After all, only healthy and high-quality products are used in the manufacturing process.

Classic recipe

Most mustard powder recipes are based on using a ready-made dry product. But in order to achieve a rich, bright color and pungent taste, it is better to make the powder from the grains yourself. The seeds of the plant come in three types: white, black and sarepta. Varieties differ in smell, taste and pungency. The classic version is Sarepta mustard, which is common in Russia.

To prepare it you will need to take: 6 heaped tablespoons of ground seeds or ready-made powder, a tablespoon each of sugar and vegetable oil, a glass of warm water and a pinch of salt.

How to prepare mustard step by step:

Acute

The secret to making hot mustard from powder lies in the amount of sugar. It is this that influences the spiciness: the more of this sweet product, the spicier the seasoning will be.

The ingredients are as follows: 6 tablespoons of dry mustard, 2 tablespoons of sugar, 2 teaspoons of salt, 4 teaspoons of apple cider vinegar and one and a half glasses of water.

• Mustard must be diluted with water, as in the classic recipe. If the mixture is liquid, add powder.
• Sugar is added to the mixture, then salt, oil and vinegar. Everything is mixed.
• So that the sauce does not taste too bitter, it is left in the refrigerator for 12 hours.

Homemade Russian

The strong Russian seasoning is spread on bread or eaten with jellied meat. It also goes well with meat and soup.

What is Russian mustard made from?

The set of products is as follows: a glass of dry powder, 2 tablespoons of sugar, 3% vinegar solution (1 glass), 4 tablespoons of vegetable oil, a pinch of cinnamon, 4 bay leaves and 4 clove buds, a glass of water.

The correct cooking technology is as follows:

• Heat the water to 60°C, but do not boil, add spices, sugar, salt.
• Bring to a boil and cook for 5-6 minutes over low heat.
• Strain through a strainer and cool.
• Pour the liquid into the powder in small doses and stir until smooth.
• Gradually add vinegar and oil.
• The Russian sauce must sit in the refrigerator for 24 hours, after which it is ready.

With cucumber brine

An unusual marinade for meat and fish can be prepared from. The set of ingredients is minimal: a glass of cucumber pickle, 10 tablespoons of dry powder, 4 tablespoons of oil, a couple of tablespoons of sugar without topping.

Preparation:

1. Powder and sugar are poured into a cup and brewed with heated brine.
2. Place everything in a jar and leave it in a warm place for 10 hours or overnight.
3. The water that comes out on top is poured out, vegetable oil is added and kneaded.
4. For longer storage, you can take vinegar (2 tsp).

From powder with honey

You can get a sweet, piquant sauce by replacing sugar with honey (4 tbsp) in the recipe. In addition, you will need: 8 tablespoons of dry powder, 2 tablespoons of butter and the same amount of flour, half a glass of wine vinegar and water, a little salt.

Cooking method:

• Mix mustard cake with flour.
• Heat water to 60°C and pour into a deep cup.
• Add flour and mustard mixture.
• Leave for 20 minutes.
• Add salt, sugar.
• Stir and pour in vinegar and oil. Stir again and leave to infuse for 1 hour.

After this time, the honey mustard is ready.

French

The famous seasoning is made from whole grains with the addition of dry wine. Of course, you won’t be able to prepare this kind of mustard exactly at home, but you can try to make something similar.

Required ingredients: 100 g each of black and white mustard seeds, 2 glasses of dry wine, 2 onions and two cloves of garlic, 2 tablespoons of buckwheat honey and 1 spoon of olive oil, salt to taste.

Manufacturing process:

1. The onion is chopped, the garlic is crushed, placed in an enamel pan and poured with wine.
2. Put everything on the fire, bring to a boil, simmer for 5 minutes.
3. Remove from heat and pour in honey, add salt and stir.
4. Pour the grains into a saucepan, add oil and simmer until thickened.
5. The mixture is cooled, placed in jars with lids and stored in the refrigerator.

French mustard is good for sandwiches, sausages, salads and other meat dishes.

With applesauce

For gourmets, a seasoning with apples and spices is suitable. It is served with cheese dishes, lamb, and poultry. The ingredients of the recipe are simple and accessible to everyone: 1 ripe apple, 1 tablespoon of dry mustard and the same amount of butter, 1 teaspoon of cane sugar and the same amount of lemon juice, 2 tablespoons of apple cider vinegar, half a spoon of cinnamon, 3 cloves and salt.

Preparation method:

1. To make the sweet relish, core the apples, wrap the fruit in aluminum foil and bake in the oven for 15 minutes.
2. The finished apples are peeled, cut and rubbed through a sieve.
3. The resulting puree is mixed with mustard powder, sugar, salt, butter and lemon juice.
4. Next, put everything into a blender and beat for 1-2 minutes.
5. Add cloves and cinnamon and bring to a boil, then immediately remove from heat.
6. Next, add vinegar, stir and place in jars.
7. The sauce is infused in a warm place for 48 hours, but it needs to be stirred every day.

Add mustard greens, grapes, or ground walnuts to add an unusual flavor to applesauce.

There is nothing complicated in making homemade hot seasoning, but you need to learn a number of rules that guarantee excellent results:

1. To obtain a homogeneous mass, the powder is sifted through a fine sieve, like flour.
2. Taste and spiciness depend on the water temperature. Water that is too cold will make the sauce very spicy.
3. The standard temperature is 60°C; it is also not necessary to exceed this value.
4. Water and other liquid are poured in gradually, in a thin stream, stirring constantly.
5. A very liquid product acquires normal thickness after standing for some time in the refrigerator.
6. You can prevent the mixture from drying out during cooking by adding a little milk. A lemon wedge will keep it fresh.
7. The taste will be better if you experiment with spices, herbs, fruits and honey.
8. Keep the prepared seasoning in a tightly closed glass container in the refrigerator. It is best not to store it for too long, but to consume it within 10 days from the date of production.

I like it I don't like it

To properly prepare mustard at home, you just need to soak the ground mustard seeds into powder in warm water and leave for a while. The taste and degree of spiciness will depend on the temperature of the liquid in which the product is soaked and additives.

Russian mustard recipe.

• Mustard powder - 100 g
• Vinegar solution 3% - 125 ml
• Vegetable oil - 2 tbsp.
• Sugar - 1 tbsp.
• Salt - 1 tsp.
• Bay leaf - 2 pcs
• Cinnamon on the tip of a knife
• Cloves - 1-2 pcs.

Preparation

In half a glass of cold water poured into a pan, dissolve the cinnamon, add bay and cloves, as well as salt and sugar, put the pan on the stove and bring to a boil.

Turn it off and wait for it to cool down. Strain the strong decoction of seasonings and add mustard powder into it, stirring thoroughly until smooth.

Transfer the sauce into a jar and let it brew for a day.

Mustard with honey

• Mustard powder - 5 tbsp. l.
• Salt - 0.5 tsp.
• Honey - 1 tsp.

Description of preparation

Fill the powder, placed in a jar, with water until it becomes thick with sour cream. Don’t forget, the spiciness of the finished sauce will depend on the temperature of the water with which you pour the mustard powder, so if you like hot seasoning, pour water at 40-50 degrees, if you want something more tender, then add boiling water. Place the mixture in a warm place for 24 hours to mature, covered with a lid.

After ripening, add salt and honey. The product is ready for use and should be stored in the refrigerator.

Danish mustard

The highlight of this sauce is the introduction of sour cream into the base, which softens the sharp and spicy taste of mustard. However, due to the use of fermented milk product, the shelf life of the sauce is significantly reduced.

• Mustard powder - 2 tbsp.
• Granulated sugar - 1⁄2 tbsp.
• Apple vinegar
• Sour cream - 2 tbsp.

First, let's prepare the base - classic mustard. Mix mustard powder and sugar, pour apple cider vinegar into the mixture until it has a smooth sour cream consistency. Let the sauce sit for about an hour. Next, simply mix the matured sauce with sour cream to taste.

How to make mustard from powder

• Mustard powder - 4 tbsp. l.
• Sugar - 1/2 tsp.
• Salt - 1/2 tsp.
• Vegetable oil - 1.5 tsp.

Pour the amount of mustard powder indicated in the recipe with water in a ratio of 1:4, mix and leave to ripen in a warm place for up to 12 hours.

When the mustard has infused and matured, you need to carefully drain off the excess water that has separated over the main sauce. Season the base with sugar, salt and butter.

Making homemade mustard

The following three methods can also be classified as national Russian recipes for this sauce due to their components. Such combinations are very good for lovers of not just hot sauces, but sauces with flavor and sour notes.

Homemade mustard powder with cucumber brine

There are so many dishes made with cucumber brine in Russian cuisine! And mustard sauce is no exception, because pickles can be simply delicious. The sauce made from powder and brine will especially appeal to mustard lovers with a sour aftertaste.

• Powdered mustard - 1⁄2 tbsp.
• Granulated sugar – 1⁄2 tsp.
• Sunflower oil – 1 tsp.
• Cucumber pickle

In a deep bowl, mix dry mustard with granulated sugar and brine until it reaches the consistency of liquid sour cream and is completely homogeneous.
Transfer the mixture into a glass jar and let the product ripen in a warm place for 8 hours. Then drain off the excess liquid, add oil and mix the sauce well. If you used a brine with oil, you can skip this step. Immediately after mixing, the sauce is ready for use.

Mustard with cabbage brine

• Pickled cabbage brine - 100 g
• Mustard powder - 100 g
• Apple cider vinegar - 1 tsp.
• Vegetable oil - 1 tsp.
• Paprika, pepper, salt to taste

Pour the mustard powder into a bowl, stirring constantly, and pour in the pickled cabbage brine in a thin stream. Lightly beat everything until smooth. Add oil and spices, adjust the acidity and spiciness of the sauce by adding vinegar. Continue stirring the mixture until the consistency resembles thick sour cream. Then put the sauce in a jar, cover with a lid and put it in a cool place to ripen for 8 hours. After cold ripening, the sauce is ready for use.

Mustard on applesauce

• Applesauce - 4 tbsp. l.
• White wine vinegar - 2 tbsp. l.
• Sugar - 3 tbsp. l.
• Salt - 0.5 tsp.
• Mustard powder - 1.5 tbsp. l.

To prepare this mustard, you can use ready-made applesauce for baby food or homemade puree, but the results will vary in thickness and storage time.

The sauce made from store-bought puree has a thinner consistency than the homemade version and is ideal for salad dressings. A similar puree can be prepared on the stove by boiling peeled apples in a small amount of water, but the shelf life will still be reduced from a month to a week. Baked apple sauce has the thickest consistency but will also keep for about a week.

Grind mustard powder and salt in applesauce until the consistency of porridge is smooth. Add sugar depending on the sourness or sweetness of the applesauce and the desired spiciness of the sauce, but on average it will be about 2-3 tablespoons.
Pour in the bulk of the sauce, add vinegar. Mix thoroughly until smooth, you can beat with a whisk.

Transfer the mustard mass to a storage jar, cover with a lid and let it ripen in the room for 8-10 hours, then put it in the refrigerator for another 10-12 hours. After cold ripening, mustard can already be eaten, but it will reveal all its pungency on the second day.

Mustard should be stored in the refrigerator. With industrial baby food puree, it is stored for about two weeks, with homemade puree - no more than a week.

How to make grain mustard

Grain seasoning made from mustard seeds is equally suitable for both meat and fish dishes. This spice does not completely burn the dish, filling it with itself, but reveals its taste only when biting the grain directly. The most interesting dishes are not the hottest versions, but rather light ones with fruity sourness, but to prepare such grainy mustard at home, you will have to work a little, depriving it of its pungency. Yellow mustard or a mixture of yellow and brown mustard in a 3:1 ratio is best suited for such tasks if you want the grains to be unevenly hot.

• Yellow mustard seeds - 200 g
• Apple juice - 125 ml
• Apple cider vinegar - 125 ml + 2 tbsp.
• Granulated sugar - 1 tbsp.
• Liquid honey - 2 tbsp.
• Salt - 1 tsp.

Rinse the grain mustard in cold water, preferably in a sieve under the tap, then transfer the clean product to a small saucepan. Pour a mixture of apple juice and vinegar, cover the pan with cooking stretch film and place in a cool place to brew for two days.

After time, add the remaining ingredients and bring the mixture to a boil. Let simmer for 2 minutes and remove from heat.
Grind a third of the mustard seeds using a blender or pestle in a mortar. Return the crushed grains to the bulk and finely adjust the amount of vinegar, salt and sugar to your own taste.

Place the resulting seasoning in sterile jars and seal. Homemade grainy mustard can be stored in the refrigerator for up to three months.

How to make French mustard

• Grain brown mustard - 1/2 cup
• White wine vinegar - 100 ml
• Sugar - 2 tbsp.
• Salt, black pepper - to taste
• Olive oil - 1 tbsp.
• Lemon - 1 piece
• Cinnamon - 1/3 tsp.
• Shallot - 1 piece

Prepare mustard seeds for cooking - rinse in a sieve under running water.

Heat wine vinegar or white wine in a saucepan until boiling and remove from heat. Transfer the prepared grains into it and leave overnight or for 8-10 hours at room temperature, covered.

Cut the shallot into small cubes and fry with olive oil. Grind in a blender to a paste, grind in a meat grinder or crush in any convenient way.

Remove the zest from the lemon by chopping it on a fine grater.

Mix infused French mustard with onion pulp, sugar, lemon zest and spices.

Ingredients:

• 2 tbsp. spoons mustard powder
• 2–3 tbsp. spoons of any brine
• ½ tbsp. spoons of vinegar
• 1 ½ teaspoons sugar
• 1 tbsp. spoon of vegetable oil
• salt, pepper, spices - to taste

How to make homemade mustard from powder:

1. Pour 1 tbsp into mustard powder. spoon of any brine and grind the mustard and liquid with quick circular movements until you get a homogeneous mass without lumps.
2. Add 1 more tbsp. spoon of brine and continue to grind the mass. When a homogeneous mixture is obtained, pour in another 1 tbsp. spoon of brine and mix again. As a result of these manipulations, a thick puree-like composition is obtained.
3. Pour boiling water into the mustard mixture and leave it for 10 minutes, covering it with a lid: this will help remove the harshness and bitterness of the seasoning. There will inevitably be liquid left on the lid that needs to be drained.
4. Add just a little salt (since brine was used), vinegar, sugar, vegetable oil to the resulting mixture.
5. If desired, you can add various spices to your homemade mustard.
6. This sauce is best stored in glass containers, so the resulting mass should be transferred to a jar, closed with a lid and stored in a cool, dark place for 1 day. After which homemade mustard can be used for its intended purpose.

Hot homemade mustard

Ingredients:

100 g mustard powder (2 standard sachets)

½ teaspoon salt

2 tbsp. spoons of vegetable oil

2 tbsp. spoons of sugar

2 tbsp. tablespoons 9% vinegar

¾ cup boiling water

How to make hot homemade mustard:

1. Place the mustard powder in a metal container, spread it in an even layer and pour boiling water over it.In order not to make a mistake with the amount of water, you need to remember that it should cover the powder by 3 cm.
2. Mix the mixture thoroughly, close the lid and leave in a warm place for 15 hours. After this time, very carefully drain off the excess liquid.
3. Add salt and sugar, vinegar and oil. Mix with a spoon or use a mixer.
4. Hot homemade mustard is ready!

Homemade Dijon mustard

Ingredients:

1 glass dry white wine

1 tbsp. spoon of honey

1 clove of garlic

1 medium sized onion

50 g mustard powder (1 sachet)


1 tbsp. spoon unrefined oil

3–5 drops of Tabasco sauce (can be replaced with 1 level teaspoon of tomato paste)

How to make homemade Dijon mustard:

1. Pour wine into a suitable container, add honey, chop garlic and onion, mix everything thoroughly.
2. Place the mixture on the stove and wait for it to boil. Reduce heat and simmer for 5 minutes. When the mixture has cooled, strain it.
3. Pour mustard powder into the resulting mixture in a thin stream, continuously stirring the mixture. Add oil, salt and Tabasco sauce (can be replaced with a small amount of tomato paste) and mix well again.
4. To obtain a full aroma, ready-made homemade Dijon mustard must be steeped for 2 days. To do this, you need to transfer it to a glass container, close the lid and put it on the bottom shelf of the refrigerator.

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.

In fact, there are a huge number 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.

Step-by-step video recipe

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 make mustard you will need inexpensive ingredients that are always on 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.

1. 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.
2. 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.
3. 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.
4. To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. In this recipe, you can replace vinegar with lemon juice, and sugar with 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 mustard recipes 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.

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

• add a little buckwheat honey to the mustard 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 ground allspice;
• 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 amount of finished mustard. You can even change the proportions of the products used to suit your taste, and ultimately choose what you like.

Classic table mustard

• 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 add a pleasant flavor.

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

An old recipe for sour mustard

• 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. Mix thoroughly until thick, 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

• 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 for this sauce.

Mustard in Old Russian style

• 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

• 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.

Mustard is a spicy plant from the Mustard genus, which includes 4 species.

Most culinary enthusiasts are familiar with table mustard, which is actively used in cooking. An interesting fact is that this seasoning has been used since ancient times; it was especially popular in Europe in the 13th century. This spice appeared in Tsarist Russia at the end of the 19th century.

No matter what century it is, no matter how popular mustard is, it is still used. The product has such distribution thanks to beneficial properties. So, we can highlight the following:

1. Mustard seeds are rich in vitamins B1, B2, E.
2. Mustard seeds are known for their beneficial substances; they are full of vitamins, have bactericidal properties, are good for the stomach and intestines, and are able to regulate metabolism.
3. Even the leaves of the plant contain many vitamins and are rich in iron and calcium salts.
4. Mustard is an excellent anti-cold remedy.
5. This miracle plant can cause cell regeneration, which accelerates wound healing.

In general, Mustard brings many benefits, but there must also be contraindications. And they are! People with kidney disease, pneumonia and tuberculosis should refrain from consuming the spice. No matter how strange it may be, you should also not abuse mustard if you have stomach diseases: high acidity, ulcers.

This is such a unique plant, it heals with one hand and aggravates the health condition with the other.

Mustard from powder at home: step-by-step instructions

As mentioned above, mustard is popular in cooking. In India and Pakistan, its grains are fried in vegetable oil, which adds an oriental touch. But the most popular use is the production of Mustard seasoning.

There are many ways to prepare seasoning as there are several varieties of seasoning.

The most popular varieties of mustard:

• Dijon is the most popular in the world. There are more than 20 options for its preparation.
• English - ancient recipes are used for its preparation; the seasoning includes vinegar, sometimes apple juice or cider.
• Bavarian – in this seasoning you can find pieces of fruit, and during the cooking process spices and honey are added to it.
• American is a liquid seasoning made from white mustard seeds with added sugar.
• Russian is the hottest seasoning.
• Gardal – mustard with pickled cucumbers.

Any of the options presented above can be prepared at home. There are 3 words to remember: temperature, time and proportions. There are several secrets that must be used skillfully:

1. You need to pour mustard with water in the following ratio: for 1 spoon of mustard you need 4 tablespoons of water.
2. The water temperature should be 58 degrees, this will reveal the full range of flavors of the seasoning. The higher the degree, the spicier the mustard.
3. After diluting the powder with boiling water, add 20 ml of cold water.
4. Let the mustard sit for about 15 hours, after diluting with water.
5. Spices that make mustard for every taste, for example, you can add cinnamon, black allspice, cloves, even pieces of fruit. The main thing in this matter is to know when to stop.

The best mustard recipes at home

Among the abundance of recipes on the Internet, you can find seasoning for every taste, both in finished form and in recipes. Of course, the great mustard makers don't share their recipes because the competition is fierce. The most interesting are the old recipes, they are full of flavors, and they do not add modern seasonings, which makes the mustard “vintage”.

The most interesting and uncomplicated recipes: English mustard according to the recipe of the great-, great-... great-grandmother, sophisticated French mustard from the city of Dijon in a modern way and Russian mustard.

Recipe 1. Old English mustard with a modern twist

The modern recipe for making English mustard does not involve wine or apple juice, but it is no less interesting.

Necessary for cooking:

• Mustard powder -200 grams
• Vinegar – 60 grams
• Flour – 50 grams
• Sugar – 100 grams
• Salt – 12 grams
• Water – 100 grams
• Ground black pepper - optional

The ingredients must be used in the following order:

1. Sift the powder through a sieve, then pour boiling water over it, stirring thoroughly until it becomes a thick dough.
2. Drain the water and add hot water again (100 grams). Leave it for a day, maybe overnight.
3. Drain the water and mix thoroughly.
4. Add salt, sugar, flour and black pepper, pour vinegar. Mix very well.
5. Place the prepared mustard in a ceramic dish and store in a cool place.

Recipe 2. Dijon mustard

To prepare the seasoning you will need:

• Mustard powder - about 50-60 g.
• Water – 100 ml.
• Natural honey – 1 tbsp. l.
• Garlic – 1 clove
• Dry white wine – 200 g.
• Salt – 5 g.
• Onions – 1 onion (large)
• Vegetable oil – about 5 ml.
• Tabasco sauce - no more than 1 teaspoon

Detailed instructions for the preparation process:

1. Peel the onion and chop it finely. Do the same with garlic.
2. Pour water into a saucepan, add onion and garlic. Add wine and honey, then mix thoroughly.
3. Bring the mixture to a boil. Cook over low heat for five to seven minutes.
4. Sift the boiled mixture through a sieve and cool.
5. Add mustard powder to the marinade and mix with a whisk.
6. Add Tabasco or tomato paste, pour oil, add salt, mix thoroughly.
7. Cook the mixture until it thickens like sour cream.
8. Cool, pour into jars. Place the prepared mustard in the refrigerator for 2 days, after which it can be consumed.

Recipe 3. Russian mustard

For this recipe, take about 50 grams of mustard powder and 150 ml of water, no more than 5 ml of vinegar, 0.5 teaspoon of salt and 1 tbsp. sugar, also 30 ml. vegetable oil.

Preparation:

1. Pour mustard powder into a deep bowl and pour 50 ml of it. water 85 C and stir until smooth. This water temperature is what makes the mustard hot.
2. After this, pour another 100 ml. hot water, now do not stir. After all this, put the mixture in a warm place for 10 hours.
3. When the ingredients have steeped, you need to drain the water. This will remove excess bitterness. Pour in sunflower oil and stir.
4. Add salt, add sugar, stirring thoroughly. Pour in vinegar and refrigerate for another 1 day.

How to store mustard?

Mustard, like all products, has its own shelf life, even if you prepare it at home. Of course, home-cooked foods do not stay in the refrigerator for long. But we must still remember that nothing lasts forever.

Rule number one is to store the seasoning in the refrigerator or in a cool place. Rule two - the jar must be tightly closed with a lid. And finally, homemade mustard should not be stored for more than 5-7 days, it is not a showpiece. Eat for your health!

Mustard from powder at home: video