Mustard: The Complete Guide. Mustard Russian or Sarepta: benefits, recipes, use in cooking

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 range. But homemade mustard is a unique work that you can always add your own zest. And this seasoning is made quite simply.

Classic mustard powder

In fact, there are a lot of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very simple to prepare, should be known to every housewife. Such mustard can turn out even cheaper than store-bought mustard (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 infuse well and reach the desired maturity.

To make mustard, you need inexpensive ingredients that are always on hand.

Take these ingredients:

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

Mustard powder should 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 turn out.

Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until a homogeneous slurry. Do not try to specifically inhale the aroma at this time: mustard emits caustic essential oils.
Add 1 more tablespoon of boiling water to the mashed gruel, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
After that, the product should 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 recipe, you can replace the vinegar with lemon juice and sugar for honey.

You probably noticed that this recipe is designed for a small amount of product. The point is that home fresh mustard stored for a short time. It must be transferred to 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 plentiful 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, 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 change the taste a little. classic mustard:

add a little buckwheat honey to the mustard to make the taste richer;
in order for the taste of mustard to become spicy, you can add quite a bit of dry wine, grated cloves and cinnamon;
if you want to keep the mustard longer and prevent it from drying out, dilute it with a little milk;
diversify the taste of the usual classic mustard will help a small amount of ginger or nutmeg.

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

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

Table mustard

For cooking you will need:

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

Mix all ingredients thoroughly and dilute in wine vinegar, gradually topping it up to the desired consistency. The number of ingredients in the recipe can be changed in the established ratio, depending on the desired amount of ready-made mustard. You can even change the proportions of the products used to your liking, and in the end choose what you like.

Table mustard classic

You will need:

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

Pour the mustard powder with 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, close tightly in a jar and infuse for 2-3 hours until ready.

Sourness in mustard - it's our way!

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

Mustard in brine

It is preferable to use cabbage pickle, but cucumber or tomato is good. Take these products:

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

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

Seasonings such as ginger, cloves, cinnamon, and nutmeg will give the mustard a nice flavor.

Use a variety of seasonings to give the mustard an original, unusual flavor.

An old recipe for sour mustard

You will need:

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

Mix mustard and pureed sorrel, dilute the mass with strong tarragon vinegar. Mix thoroughly to a thick mass, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will last 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, mash.
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 for meat and fish, and as a dressing for many salads.

Mustard old Russian or overseas?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for the championship 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

Products:

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

Place the mustard, sugar and cloves in the prepared bowl.
Pour with vinegar until a liquid mass forms.
Pour the mixture into jars, cover with tight lids.
First put the jars in a low oven for about 40 minutes, then keep in 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 of yellow or gray mustard;
200 g of sugar;
4 tbsp crushed rye crackers;
1 tsp salt;
½ tsp ground pepper;
a small jar of olives;
a small jar of capers;
2 herrings of medium size;
4 tbsp herring brine;
250 ml of vinegar.

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

Once I didn't get everyone's favorites chicken legs in mustard. It didn't have the right spiciness or flavor. It was the mustard. So, it's time to cook it at home.

There is nothing complicated in cooking mustard, you just need a skill and following some rules:

The first rule is to buy mustard powder without impurities and additives. It’s easier to add salt or sugar to your own taste, and extra additives are generally useless.
The second rule is to sift the powder. If this is not done, there will definitely be lumps and the taste of mustard will be disturbed.
The third rule is to soak it at least overnight, otherwise there will be excess bitterness in the mustard.
The fourth rule is not to rush, at the stage of kneading. After adding all the ingredients, mix thoroughly and try, add something and try.

By following these rules, mustard will definitely turn out delicious. I use Russian mustard in marinades, sauces, and especially in cooking chicken. It gives the bird a simply breathtaking aroma and sharpness. If I need a milder mustard, there is always French mustard in the fridge.

Time: 20 minutes and 2-3 days of steeping

Difficulty: medium

Composition: for 150 ml

Mustard powder - 50 gr (100 ml measuring cup)
Salt - 0.25 tsp
Sugar - 1 tablespoon
Vegetable oil - 2 tbsp. a spoon
Apple cider vinegar - 2 tbsp. spoons

How to Prepare Russian Mustard from Powder:

Sift the mustard powder into a container where the mustard will be kneaded and ripened.
Pour boiling water with constant stirring, bringing the mustard to a homogeneous thick mass. Mix thoroughly so that there are no lumps.
Pour the resulting mixture with boiling water so that the water covers the mustard mass by about 2 cm. Close with a napkin and leave at room temperature for a day. During this time, the mustard will give the water unnecessary bitterness.
The next day, drain excess water from the mustard. Add salt, granulated sugar, vinegar and vegetable oil. Bring the mustard to the desired taste and knead thoroughly. If the mustard is too thick, then add a little pickled cucumber brine.
Transfer prepared mustard to glass jar with a screw cap and refrigerate. Let it ripen.
After 2-3 days the mustard is ready.

Russian mustard turns out to be cocky to tears. Remembering the taste of childhood, sometimes I arrange a holiday for myself. I just boil sausages, flavor them with Russian mustard and eat them fresh bread. And laughter and tears are provided. Joking aside, Russian mustard is one of the main assistants in preparing delicious dishes in my kitchen.

How I Prepare Russian Mustard:

For the uniformity of the mustard, I sift the mustard powder into a convenient container for settling and kneading.

With constant stirring, pour boiling water, bringing the mustard to a homogeneous thick consistency.

Mix thoroughly so that there are no lumps.

Then I pour boiling water so that the water covers the mustard mass by about 2 cm. I close it with a napkin and leave it at room temperature for a day.

The next day, I drain the excess water from the mustard. I add salt

sugar, apple cider vinegar

and vegetable oil.

I mix thoroughly. I bring the mustard to the desired taste and to the desired consistency with brine from pickled cucumbers. The brine adds a spice flavor to the mustard.
Russian mustard is ready.

I transfer the finished mustard to a glass jar with a screw cap. I put it in the refrigerator. I start using mustard after 2-3 days, when it is infused.

Bon Appetit! If you have any questions about cooking, ask, I will definitely help.

Mustard is a spicy-aromatic plant and, at the same time, a seasoning prepared on the basis of its seeds. On the one hand, it seems that there is no dish easier to prepare than mustard seed seasoning, on the other hand, there is great amount recipes in gastronomy different countries and peoples.

How to make homemade mustard from dry powder - a classic recipe

One of the most common and quick recipes involves a ready-made powder. The finely ground dry component quickly combines with the liquid base, the seasoning turns out to be pretty in appearance with a piquant taste and a pleasant lemon aroma.

Ingredients:

Mustard dry, pounded into powder - 3 tbsp. l.
Vegetable oil - 1 tbsp. l.
Lemon juice - 2 tbsp. l.
Salt - 0.5 tbsp. l.
Granulated sugar 1 tbsp. l.
Boiling water - 100 ml.

Cooking method:

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

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

Squeeze the juice from the lemon, also add it to the seasoning.
Cover the container with the finished product tightly with a lid so that it does not dry out.

Before serving, the seasoning should stand for several hours in a cool place. This time is just enough to cook dinner and invite the family to the table.

Recipe for mustard in tomato brine

To get a delicious mustard paste, many housewives use brine. It is usually saturated with vegetable juices, has a sufficient amount of salt and pungency.

Products:

Tomato marinade - 330 ml.
Mustard powder - 2/3 cup.
Sugar - ¼ tsp
Salt - 1/3 tsp.
Vegetable oil - 2-3 tbsp. l.

Sequencing:

Pour into a container of 0.5 liters according to the norm tomato marinade, pour mustard powder on top.
Add sugar, salt here and start mixing thoroughly.
You can simply close the jar with a plastic lid, shake, turning, until a homogeneous mixture is obtained.
If it turns out too thick, add a little liquid, too liquid seasoning- add mustard powder.
At the very end, pour in the oil and mix again until smooth.

Interesting: Oil reduces spiciness, if you want to get a vigorous mixture, then you need to pour it in quite a bit. If the output is needed gentle sauce, then add oil a little more than the norm. And be sure to let it brew before serving.

How to make mustard from cucumber pickle powder

As mentioned above, marinade is an excellent liquid base for making mustard. Tomato is considered the most suitable, followed by cucumber.

Ingredients:

Pickled cucumber liquid - 220 ml.
Mustard seed powder - 3 tbsp. l.

Cooking scheme:

Cucumber pickle is best taken chilled.
Pour it into a fairly deep container.
Then pour out the powdered component.
Using a wooden spatula, gently stir until a homogeneous mass is obtained.
At the very last turn add oil, stir again.
Transfer the prepared mixture to a suitable glass container.
Seal tightly and hide away in the refrigerator.

In principle, seasoning can be served immediately to the table, but a good product should be infused for 1-3 days.

Cabbage brine mustard recipe

If the cucumber harvest was small, but a huge amount of cabbage was salted, then in winter and spring thrifty housewives have a chance to treat their relatives with a spicy cabbage brine sauce.

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.

Action algorithm:

The cooking technology is somewhat different from the previous methods: there the dry component was poured into the liquid, here everything is vice versa.

Pour mustard into a deep bowl (according to the norm).
Stirring constantly, add cabbage brine to it, and this should be done in small portions to control the consistency.
When the mass reaches the desired density, add sugar, salt, pour in oil and vinegar.
Grind thoroughly to get a homogeneous mass.

According to this recipe, the hostess has a wide field for experimentation - various spicy additives can be added to such a sauce, for example, ground cloves or nutmeg.

Delicious mustard with honey

The following recipe suggests combining, at first glance, incompatible products - spicy grains and sweet Honey. Seasoning prepared on 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 you to cook mustard powder yourself, because in this case the seasoning turns out to be more spicy and fragrant.

Cooking:

Grind beans using an electric or mechanical coffee grinder.
Sift through a strainer into a deep container.
Mix with salt (it is better if it is also finely ground).
Boil water and immediately pour mustard powder.
Grind, if it turned out too thick, add a little more hot water.
Then add honey to the mass, continuing rubbing.
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 the household will be able to withstand so long.

Very spicy old Russian homemade mustard

At all times, housewives knew how to "warm up" the appetite of their loved ones - for this they used mustard. Today it is not a problem to buy it in a store, but cooked at home is much 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.
Clove, cinnamon, laurel.

Action algorithm:

Pour boiling water into a deep container according to the norm, pour salt and sugar into it.
Put laurel, cinnamon, cloves or other spices here.
Put on a small fire, stand for 5-7 minutes.
Strain through cheesecloth so that large particles do not get into the future mixture.
Pour hot marinade over mustard powder.
Mix thoroughly.
At the very end, add oil and vinegar, tasting the taste along the way.

The finished product is best decomposed into small jars, cool. Refrigerate for several days.

Spicy Russian mustard

Today, the plant of the same name is grown by a rare gardener, but buy seeds or finished powder no problem. And, therefore, you can try to cook a fragrant seasoning according to one of the old Russian recipes.

Take:

Mustard powder - 4 tbsp. l.
Water - 6 tbsp. l.
Salt - 1/3 tsp.
Sugar - 1-2 tsp
Vegetable oil - 1-2 tbsp. l.
Vinegar 9% - 1 tbsp. l.

Sequencing:

Sift the powder to break up any lumps.
Fill with water according to the norm and rub thoroughly.
Pour in the rest of the dry ingredients.
Stir until smooth.
Pour in the vinegar, continuing to rub.
Lastly, stir in the oil.

Too much preparation of a delicious mixture is not necessary, the recipe is simple, it cooks quickly.

Dijon mustard recipe

Hot and spicy seasoning from the plant of the same name was prepared and prepared in different countries of the world, but only one city received the right to give spicy sauce its name is the French Dijon, located in Burgundy.

The popularity of this dish is high, but there are not so many recipes, the French know how to keep secrets, but we will still 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 cup.
Salt - 1 tsp
Vinegar - 1 tbsp. l.

Action algorithm:

Boil water in a small saucepan, add spices, pepper, salt.
Pour a mixture of seeds into a separate container, crush them a little with a pestle so that the part remains not crushed.
Strain fragrant boiling water through a sieve, pour over crushed grains with it so that the water barely covers them.
Pour white wine, oil, vinegar here.
Rub everything well.
Leave in the room until cool, then cork and put in the refrigerator.

With such a seasoning, breakfast should be 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 you can serve it with fish and meat dishes.

Ingredients:

Mustard powder - 1 cup.
Mustard beans - ¾ cup.
Water - 1 glass.
White wine (dry) - 1 glass.
Vinegar 5% - ½ cup.
Brown sugar - ½ cup.
Seasonings - 1 tsp

Action algorithm:

Mix the grains and the dry component with water, leave for a while to infuse.
cook fragrant mixture from a bite, wine and seasonings, you can add half a fresh onion.
Put on a small fire, stand for 10 minutes. Strain.
It remains to combine the marinade and the previously prepared mustard mixture. Slightly grind, cool.
Store refrigerated in a glass container with a lid.

Delicious mustard on applesauce

For the preparation of aromatic seasonings are suitable and sour apples Or better yet, applesauce.

Ingredients:

Apple puree - 1 jar of baby food.
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 herbs and spices.

Action algorithm:

Secret: This dish does not need water at all, applesauce acts as a liquid base, it also gives a spicy slightly sour taste.

In the article we tell you how to cook mustard at home. You will learn how to make mustard from mustard powder the right way. 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, whole grains and powder are used. In this article, we will consider the features of cooking homemade mustard from powder.

You can make your own mustard sauce

Sift the powder before diluting the mustard. This will make it more crumbly and reduce the amount of lumps. Use a whisk to stir. With it, you will quickly get a uniform consistency.

To brew homemade mustard from mustard powder, use warm or hot water. Boiling water makes the taste of the sauce softer and not burning.

To get more fragrant sauce, cinnamon, cloves, nutmeg, white wine are added to mustard. Mustard with honey has a milder and spicier taste. To soften the taste, mayonnaise is added to the vigorous sauce.

Mustard from mustard powder at home is insisted for at least a day. The longer the sauce brews, the more spicy taste succeed.

You have learned how to brew mustard correctly. Now consider various recipes mustard 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 powder. Residents of different countries prepare this sauce in their own way, adding spices, fruits, wine to it. Most of the recipes are based on the classic mustard powder recipe.

Classic recipe

IN classic recipe cooking mustard at home, the powder is diluted with water without the addition of vinegar and various spices. To keep the sauce fresh longer, place a slice of lemon on top and store the product with the lid closed in the refrigerator.

You will need:

mustard powder - 3 tablespoons;
vegetable oil - 2 teaspoons;
salt - ½ teaspoon;
water - 200 ml.

How to cook:

Pour the mustard powder with water, mix until smooth and leave in a warm place for 10 hours.
Drain excess liquid from the surface of the sauce.
Add sugar, salt and butter, mix.

calories:

Calories per 100 gr. classic mustard 120 kcal.

spicy mustard

To make mustard more spicy, it should be infused for at least a week, and the amount of powder should be taken twice as much as indicated in the classic recipe. Consider the recipe for spicy mustard.

You will need:

mustard powder - 6 tablespoons;
water - 8 tablespoons;
granulated sugar - 1.5 teaspoons;
salt - 1 teaspoon;
vegetable oil - 1.5 tablespoons;
vinegar - 1 tablespoon.

How to cook:

Mix mustard powder, salt and sugar, pour over them hot water and stir with a whisk.
Add vegetable oil and vinegar to the sauce, mix and infuse for a week in a tightly closed container.

calories:

Calories per 100 gr. 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 meat, poultry, fish dishes, combined with vegetables, fruits and berries. Consider the traditional recipe for homemade mustard powder in Russian.

You will need:

mustard powder - 100 gr.;
vegetable oil - 2 tablespoons;
bay leaf - 2 pcs.;
salt - 1 teaspoon;
sugar - 1 tablespoon;
cinnamon - 1 pinch;
carnation - 1 pc.;
vinegar 3% - 125 ml;
water - 125 ml.

How to cook:

Boil water over low heat, add bay leaf, spices, salt and sugar to it, mix.
Remove from heat, cover with lid and let steep for 10 minutes.
Strain the cooled broth.
Pour the mustard powder into the broth and stir until smooth.
Pour in vegetable oil and vinegar, mix. You should get the consistency of a liquid slurry.
Transfer the sauce to a glass container and infuse for a day under the lid.

calories:

Calories per 100 gr. Russian mustard 147 kcal.

Mustard in cucumber pickle

Cabbage, tomato or cucumber pickle gives the mustard a piquant sourness. If there is no vinegar in the marinade, then 3% essence must be added to the recipe. Consider the recipe for homemade mustard from mustard powder on cucumber pickle.

You will need:

mustard powder - ½ cup;
vegetable oil - 1 teaspoon;
granulated sugar - ½ teaspoon;
cucumber pickle - 150 ml.

How to cook:

Combine mustard powder with sugar, dilute with brine and mix.
Transfer the mass to a glass container and leave to infuse overnight.
Drain excess liquid, add vegetable oil and mix.

calories:

Calories per 100 gr. mustard in cucumber pickle 177 kcal.

Powder mustard with honey

Mustard combined with honey has a softer and spicy taste . To prepare the sauce, both fresh honey and candied honey are used. Before cooking, it is melted in a water bath or in microwave oven. We will tell you how to cook mustard with fresh harvest honey.

You will need:

mustard powder - 100 gr.;
water - 60 ml;
vegetable oil - 25 ml;
honey - 10 ml;
salt - ¼ teaspoon.

How to cook:

Sift mustard powder, add salt, pour hot water over and mix until smooth.
Add oil, lemon juice and honey, stir.
Transfer the sauce to a glass container, cover and infuse for 7 days.

calories:

Calories per 100 gr. mustard with honey 306 kcal.

french mustard

French mustard has a mild taste and spicy aroma. In France there are many traditional recipes sauce preparation. Let's consider one of them.

You will need:

mustard powder - 200 gr.;
cinnamon - 1 pinch;
carnation - 1 pc.;
granulated sugar - 1 tablespoon;
salt - ½ teaspoon;
bulb - 1 pc.;
water - 125 ml;
vinegar - ¼ cup.

How to cook:

Sift mustard powder, gradually dilute it warm water to the consistency of a thick dough.
Bring the remaining water to a boil and pour over the resulting mustard mixture.
Insist mustard during the day.
Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, mix until smooth.
Pass the onion through a meat grinder, fry the resulting mass over minimal heat and combine it with mustard.

calories:

Calories per 100 gr. french mustard 168 kcal.

Mustard with applesauce

To prepare mustard with applesauce sour varieties of apples are suitable, for example, Antonovka. Consider the recipe for homemade mustard powder with fruit puree, which is suitable for dressing salads, meat and fish dishes.

You will need:

mustard powder - 1 tablespoon;
granulated sugar - 20 gr.;
salt - 1 pinch;
cinnamon - 1 pinch;
vegetable oil - 30 ml;
vinegar - 1.5 tablespoons;
lemon juice - 1 teaspoon;
apple - 1 pc.

How to cook:

Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
Peel the cooled apple, rub the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, mix until smooth.
Lastly, add the vinegar and stir. If mustard tastes sour, add sugar.
Infuse the sauce for 48 hours in the refrigerator.

calories:

Calories per 100 gr. mustard with applesauce 138 kcal.

For more information on how to cook mustard, see the video:

What to remember

In order to make mustard from powder, it is enough to dilute it with hot or warm water. Boiling water softens the taste of the sauce, reduces the pungency.
To improve the taste, spices, fruits, wine are added to the mustard.
Mustard combined with honey has a milder and spicier taste.
The longer you insist the mustard, the more vigorously the taste of the sauce will turn out.

Close your eyes and imagine a sudok of rich Russian jelly. Or, for example, a whole dish of steaming Bavarian sausages with beer. Or here's another, a hot dog is a soft bun, pickles, a fragrant sausage, a piece of cheese… It seems that something is missing in these dishes… Well, of course! Mustard! There is no shortage of it in stores, but everything is “not like that”. It doesn’t matter, because making mustard from powder at home is not a problem. On the contrary, homemade mustard, as they say, is vigorous, it stings in the nose! And if you like it sweeter, then you have the cards in your hands - add the necessary components, adjust the spiciness and sweetness to your own taste. Today we will learn how to cook seasoning so that friends line up for a recipe.

Classic recipe for homemade mustard powder

There are three types of mustard seeds in the world: white, black and Sarepta. In Russia, the latter are traditionally used, and the very first written references to them are found in documents of the 18th century. And we used mustard not only as a seasoning, but also as a medicine for colds. But today we will not be treated, but only disperse the appetite with this spicy spice.

Classic homemade mustard is prepared from the following ingredients:

3 spoons of mustard powder;
half a spoonful of sugar and the same amount of vegetable oil;
salt to taste.

If you want to get a truly fragrant, spicy mixture, then it is better to buy mustard seeds and make a powder out of them yourself.

Take a 200-gram jar, wipe it dry so that the powder does not stick to wet areas, otherwise dark spots will remain on the walls.
Pour the mustard powder into a jar, add sugar and salt there. Stir and put aside.
Boil half a glass of water and let it cool down a little - high temperatures destroy the enzymes contained in the mustard.
Add warm water to the dry mixture one tablespoon at a time and stir gently. The finished seasoning should be like thick sour cream so that it can be easily spread, for example, on bread. Mix thoroughly without leaving lumps.
Now the mustard should "ferment". For this, her closed jar put in a warm place (you can directly on the battery) for several hours.
After some time, open the almost ready seasoning and add oil to it. You can not do this, but then the seasoning will quickly darken and soon lose its pungency.

The seasoning is ready and should be infused in the refrigerator for about a week. When you open the jar for the first time, do not inhale the aroma deeply - it will make you cry!

Mustard with honey

It is this "honey" mustard that is great for marinating meat and goes well with salads. The amount of lemon juice in its composition can be adjusted upwards, as desired. In the given proportions, the sauce turns out to be hot, with a sweet aftertaste and a sour note.

mustard in grains 70 grams;
3 tablespoons of honey and water;
a spoonful of sunflower oil and freshly squeezed lemon juice;
a quarter teaspoon of salt.

Let's start preparing the "honey" mustard sauce.

First, grind the mustard seeds into a powder in a coffee grinder and put it in a bowl, where we will dilute our sauce.
We put the water on the fire and while it is heating, pour the salt into the mustard powder and mix the dry ingredients thoroughly.
Pour warm water into salted mustard and grind so that the spice evenly absorbs moisture. Ready mix should be already the consistency that you want to get at the end.
Pour honey into the resulting mass. If it is frozen, then first melt it in a water bath.
Add lemon juice and add oil. Grind all the components well again so that the finished mustard sauce had a uniform mass.

"Honey" mustard is ready! Transfer it to a glass jar and close the lid. use spice better days after 5, when she is ripe.

Russian mustard

Cooking mustard is still an art. In Russia, it was made so burning that it would take your breath away and it’s simply impossible to find one in stores today. Therefore, we will do it ourselves.

The main secret is not to brew mustard powder with boiling water. The hotter the water, the less evil the seasoning will come out.

For real Russian mustard you will need:

100 grams of mustard powder;
half a glass warm water and acetic solution (we dilute to 3%);
2 tablespoons of oil (sunflower, no olives! We have Russian mustard!);
1 spoon of granulated sugar;
half a tablespoon of salt;
a couple of leaves of lavrushka;
for a special flavor a pinch of cinnamon;
for spice, a couple of dry clove buds.

When the ingredients are ready, we will start cooking.

We heat the water in a bowl and pour cinnamon and cloves into it, bay leaves, sugar and salt. Let the spice mixture boil and boil for a few minutes.
When the broth has cooled down a bit, strain it through a fine sieve so that no random pieces of spices remain in the liquid.
Pour mustard powder into a convenient container and, gradually pouring aromatic broth into it, stir the sauce until smooth.
It remains to add oil and vinegar solution. Pour the last part in order to finished product didn't get too runny.