How to make mustard from dry mustard. Recipe for mustard with cabbage brine

Do you love mustard as much as I do?

If yes, this post is for you.

Mustard is not just a seasoning, it is also a uniquely healthy product.

Why did the ancients love mustard, for what properties did it have?

And for its property of giving its warmth to a person, for its property of somehow warming up a person from the inside. For her fire, which cleanses and warms a person.

Long before the invention of cold remedies, our ancestors were treated with mustard, soared their feet in it, used it in the form of primitive mustard plasters, took mustard seeds for problems of the gastrointestinal tract, even to improve vision and hearing

Mustard treats a variety of diseases and is used in cosmetology, but I will talk about this later.

The store now sells different mustards, but homemade mustard is, of course, the most delicious.

In the meantime, the most best recipes for the most delicious mustard

MUSTARD (1)

500 g black mustard seed flour, 100 g wheat flour, 12 g ground scented feather/a, 2 g ground cloves, 5 g ground ginger, 100 g sugar, 100 g table salt.

Dilute all ingredients with wine vinegar to the desired consistency. Add liquid gradually. The recipe suggests that if you need to prepare a smaller amount of mustard, then you need to reduce the ingredients proportionally. You can generally change the proportions at your discretion.

MUSTARD (2)

>100g mustard powder, 4 tbsp. spoons of vinegar, 2 tbsp. spoons powdered sugar; 1 */2 teaspoons mustard, 1 teaspoon cloves, 1/4 teaspoon nutmeg, */2 teaspoons salt.

Pour boiling water over mustard powder (2 cups). Stir. Leave for a day. Drain the settled water, add sugar, salt, vegetable oil, 2-3% vinegar and other spicy additives. Stir thoroughly to the required consistency.

Consume after 2-3 hours in a hermetically sealed container.

MUSTARD (3)

>290 g dry mustard powder, 490 g water, 200 g 9% vinegar, 25 g sunflower meat, 45 g sugar, 35 g salt.

Mash and sift the mustard powder through a very fine strainer. Place the sifted chamber in a bowl, pour hot water, quickly stir with a spatula so that you get a thick mass without lumps. Pour hot water over the brewed mixture again. Let stand in a cool place for -10 hours. Then drain the water. Add salt, sugar to the mustard, pour in vegetable oil. Mix the prepared mass well. Add vinegar at the end. Mix everything again.

Prepared mustard is used for some sauces, dressings, and also as a table seasoning.

MUSTARD ON APPLESAUCE

>3st. spoons of mustard powder, 4 tablespoons applesauce, 21/2 art. spoons of granulated sugar, 1 teaspoon of salt, 3% vinegar, cloves, anise, basil, star anise.

Bake Antonov apples or wild apples. Cool. Remove the skin from them. Make a puree from the meaty mass. Mix the puree with mustard powder, add sugar. Mix everything well (until homogeneous mass). Season the mustard with vinegar, salt and mix thoroughly.

Leave under a tight lid to stand for several days. It can then be used as a seasoning and for dressings.

SOUR MUSTARD (OLD RECIPE)

3st. spoons of yellow mustard, 4 tbsp. spoons of boiled and mashed sorrel, tarragon vinegar, 2 tbsp. spoons of fine sugar, 1 tbsp. spoon of crushed capers, 2 teaspoons of salt.

Mix mustard with pureed sorrel: Dilute this mixture with strong tarragon vinegar. Knead into a thick mass. Place it in a cool place. It retains its properties well for two months. ,

MUSTARD IN OLD RUSSIAN STYLE

3 tbsp. tablespoons mustard powder, 6g crushed cloves, 3 tbsp. spoons of sugar, vinegar.

Place mustard in a bowl and add crushed cloves and sugar. Pour in vinegar to form a liquid mass. Pour this mixture into jars with tight lids. Place them first in a low-heat oven. Then keep at normal room temperature. Mustard prepared this way can last for more than a year. If it thickens too much, you need to dilute it with vinegar.

RUSSIAN MUSTARD

70 g mustard flour, 80 g vegetable oil, 100 g sugar, 15 g salt, 80 g 6% aromatic vinegar, 1 g allspice, 0.3 g hot pepper; 0.3 g bay leaf, 0.3 g cinnamon, 0.3 g cloves, 30 g water.

Sift mustard powder. Pour it with cold aromatic vinegar (1:1 ratio). Stir for 15 minutes until smooth. Gradually add sugar, salt, vegetable oil and the remaining aromatic vinegar to this mass. Mix the mixture thoroughly for 30 minutes. Then leave the prepared mixture for 20 hours in an open container. After time, transfer to jars with lids. Place in a cool place for storage.

FRENCH MUSTARD (OLD RECIPE)

600 g gray or yellow mustard 200 g sugar, 4 tbsp. spoons of crushed and sifted rye crackers, 1 dessert spoon salt, ]/2 teaspoons crushed pepper, small jar of olives, small jar of capers, 2 Dutch herrings, 4 tbsp. spoons of brine from these herrings, 250 ml of vinegar.

Mix all ingredients with mustard. Add chopped herring, capers/olives. Pour in vinegar. Mix the whole mass thoroughly.

After some aging, mustard can be used as a seasoning.

MUSTARD No. 1

Mustard powder, salt, sugar, vinegar.

Add a small amount of boiling water to mustard powder. Stir well. There should be enough water so that the consistency of the mass is similar to cottage cheese, that is, so that the mass can be shaped.

Under no circumstances should the mixture be liquid. Place the mustard mixture in a deep plate. Pour boiling water over it until it is covered. Leave for 10-15 hours. This is done so that bad bitterness comes out. After the set time has passed, add water. After this, the mustard must be ground very well until a characteristic mustard smell appears.

MUSTARD No. 2

5st. spoons mustard powder, 1 tbsp. spoon of sugar, 1 teaspoon of vegetable oil, salt to taste.

Dilute dry mustard with boiling water to the consistency of porridge. Add sugar, salt on the tip of a knife, vinegar and vegetable oil to this mass. Mix. Cover with a lid and place in a warm place overnight. In the morning the mustard is ready.

MUSTARD No. 3

100 g dry mustard, 1/2 teaspoon salt, ground black and red pepper (1/4 teaspoon or more), 1 tbsp. a spoonful of vegetable oil and about 1/4~1/3 cup of 9% vinegar.

Pour boiling water over dry mustard. Stir and leave for 4-8 hours. After this, drain the excess water, add salt, pepper, vegetable oil and vinegar; After settling, drain off the excess liquid and place the mixture in the refrigerator.

If desired, you can add other spices: cinnamon, cloves, etc.?

MUSTARD No. 4

1 cup dry mustard, cabbage brine, 1 tbsp. spoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of vinegar, 1 tbsp. spoon of vegetable oil, spices.

Pour mustard powder into a deep clay plate. Pour cabbage brine into it in small portions. At the same time, you need to stir the mustard so that there are no lumps. Bring this mixture to the consistency of thick sour cream. Add sugar, vinegar and vegetable oil. Mix everything thoroughly. Howled? Place the prepared mixture in a jar with a tight-fitting lid. Let stand in a warm place overnight.

For a more pleasant taste, you can add cinnamon, cloves, ginger, nutmeg. Placing a slice of lemon on top helps keep the mustard from drying out and losing its taste longer.

It is better to prepare mustard in small portions. Well preserved and distinct pleasant taste honey mustard. To prepare it, it is enough to regular mustard add 1 teaspoon of buckwheat honey. Cabbage brine can be replaced with cucumber brine.

MUSTARD#5

100g mustard powder, 3/4 cup water, /s/i. spoon of sugar, 1 teaspoon of salt, 90-100 g of 9% vinegar (preferably Apple vinegar), 1 tbsp. spoon of vegetable oil, Bay leaf, cinnamon.

Place water on low heat. Add sugar, salt, cinnamon, bay leaf. Cook until salt and sugar dissolve. Cool and add vinegar. Pour half of the resulting broth into 100 g of mustard powder. Pour, mix and grind better in parts, and not immediately. Mix. Grind all lumps and cover. Leave for about a day. Then add the second half of the broth. Cover and leave to ripen for another day.

MUSTARD No. 6

3st. spoons of mustard powder, 4 tbsp. spoons of applesauce, 2 ]/2 tbsp. spoons of sugar, 1 teaspoon of salt, 2 tbsp. spoons of 3% vinegar, boiled with cloves, anise, star anise and basil.

Bake the apples. Make puree without peel and core. Mix the puree with mustard powder and sugar and leave for 3 days. Mustard is ready to eat.

MUSTARD#7

280g mustard powder, 100ml vegetable oil, . 1 glass (200t) 9% vinegar, 5 tbsp. spoons (125 g) sugar, 175 ml water for brewing mustard, 175 ml water for preparing marinade, 0.1 g allspice, 0.3 g cinnamon, 0.3 g cloves, 0.35 g hot pepper, 1 bay leaf.

Preparing the marinade: put spices in water; Boil. Boil for 5-8 minutes. After this, cool, strain, add vinegar. Sift the mustard through a sieve and, stirring, brew with boiling water to obtain a thick, homogeneous mass. Pour boiling water over the resulting mass, cover it by 2-3 cm. Leave for 10-12 hours in a cool, dark place. Then drain the water. Stir the mustard well. Add vegetable oil several times; granulated sugar, also pour in the marinade mixed with vinegar. Mix everything well until a homogeneous mass is formed. Transfer the resulting mixture into a ceramic, enamel or glass container and cover with a lid. Let the mustard sit for 24 hours. Store the prepared mustard in a container with a tightly closed lid in a cool, dark place.

DANISH MUSTARD

2 tbsp. spoons of dry mustard (powder), 11/2 tbsp. spoons of granulated sugar, apple cider vinegar, cream (or sour cream as a substitute).

Mix mustard and sugar. Add enough vinegar to form a mass that has the consistency of thick sour cream or slurry porridge.

Thoroughly grind the resulting mass until smooth. Let sit for 15 minutes to 1 hour to allow the mustard to ripen well. Then add whipped cream to taste, folding it evenly into the mustard. In this case, you need to stir all the time.

A simpler option: mix the mustard mass with sour cream (to taste).

MUSTARD SAUCE - RECIPE No. 1

2 tbsp. spoons of margarine, 2 tbsp. spoons of flour, 1/2 liter of broth, 1-2 tbsp. tablespoons mustard, 1 egg yolk, lemon juice, salt, sugar, 1 tbsp. spoon of sour cream, greens.

Heat the flour, stirring, in boiling margarine until golden brown. Continuing to stir, add broth, salt and sugar. Boil. Add lemon juice and mustard mixed with yolk and sour cream. After this, do not boil the sauce, otherwise the mustard will give it an unpleasant bitterness and the yolk will curdle. Sprinkle the finished sauce with finely chopped herbs.

MUSTARD SAUCE - RECIPE No. 2

7 tbsp. spoon of dry mustard, 2 tbsp. spoons of vegetable oil, garlic, onion, salt, sugar, spices.

Pour a glass of boiling water over dry mustard. Add salt, sugar, spices, vegetable oil, finely chopped garlic and onions.

This sauce goes best with vegetable salads.

There's jellied meat waiting on the table, but you forgot about the mustard? No problem, today we will learn how to make strong mustard at home tasty and unforgettable.

How to make vigorous mustard

I always make homemade strong mustard according to my own recipe, codenamed “napalm in the mouth”, I like it harsher, otherwise why use mustard at all?

The preparation process is responsible and requires attention, but the result is such that the resulting product cannot be compared with the store-bought one.

Strong Mustard Ingredients

Dry mustard powder without any additives – 1 cup (200 g)
Clean boiled water(or from a reverse osmosis filter) – 1 kettle
- or boiled cucumber pickle– instead of water (optional)
Table salt NOT iodized – a large pinch
Sugar – a small pinch
Acetic essence (acid) – 3 drops
Ground black pepper - on the tip of a knife
Vegetable oil (sunflower, refined) – 1.5 teaspoons
Deep plate or flat-bottomed dish (for the first stage)

Important Details

Mustard powder is the basis of mustard, so the taste of the future mustard depends on it. It must be taken separately so that the composition does not contain any additives - salt, spices, etc. The fresher the mustard powder, the stronger the final mustard.

The water is pure, like a tear, without color, smell or taste. The temperature is approximately 40 degrees Celsius. It is better to boil and then cool. But water from a reverse osmosis filter, slightly warmed, will also work.

Cooking process:

1. To be safe, sift the mustard powder through a sieve into a separate container, and then place it in a bowl or plate with a flat bottom.

2. Pour in half a glass of water, knead, slowly adding water in small portions, controlling the consistency. It should turn out like a thick puree, always without lumps. A properly prepared mixture will stick to the spoon and to the walls of the dish. If you put it on your tongue, the taste is bitter and unpleasant, this is normal.

Don't add the rest of the ingredients yet!

3. Using a spoon, carefully and evenly spread the mixture over the bottom of the dish, the layer thickness is about 1 cm and make a wave cut, as is usually done on mashed potatoes in canteens. The purpose of this event is to increase the area of water contact.

4. Carefully pour on top warm water. Holding a spoon horizontally above the surface of the mixture, we begin to slowly pour water onto it. The water will flow gently and will not break the mixture. You need enough water to cover the entire surface and uneven areas about a centimeter above the surface of the mixture.

5. Carefully, like a nuclear bomb, take the plate to a dark, cool place room temperature, no sun. Leave it open for a day or overnight. Better, of course, for a day, because... During this time, the disturbing unpleasant bitterness will leave it (probably the weathering of bitter essential oils), and the mustard itself will become sharp and vigorous.

For lovers of authenticity, for greater taste and aroma, it is recommended to use cucumber pickle (pre-boiled and chilled) instead of water.

6. After a day (no more needed!), carefully drain the liquid from the plate (by the way, this water can be used to wash crystal). A little of the soft part of the mixture will merge, but the main puree will remain intact, which is what we need. The less liquid remains, the thicker the mustard will be.

7. Add the remaining ingredients: a large pinch of salt, a little less sugar, a couple of drops of vinegar essence, ground black pepper, on the tip of a knife, and 1-2 teaspoons sunflower oil. Mix everything well. If everything went well and the powder is fresh, then when kneading it will hit your nose and eyes vigorously.

8. Time to take a sample. If necessary, add more salt/sugar to taste and let it brew for another couple of hours.

Bon appetit!

Now you know how to make strong mustard at home, all you have to do is test this product on your friends by spreading it on a thicker layer :)

Due to which it will become even tastier, and in many other dishes.

Everything is prepared quite simply and quickly, without much effort. Having saved the recipe for yourself, you can then completely refuse store-bought products. After all, as for me, the most important thing is that you can prepare mustard to your taste, i.e. make it either spicy, hot, or sweet, bitter, etc. Mix for yourself, as they say, what can’t be said about store-bought ones (for me they are not spicy enough, they’re kind of tasteless).

I will give you several cooking options, and you use the one you like. And don't forget to please leave a comment.

Simple and quick recipe preparing spicy, fiery mustard at home. Of course, you can adjust the spiciness to suit your taste, but, for example, this option suits me and my family.

Ingredients:

mustard powder - 3 tbsp. (with a slide);
hot (40-50°C) water - 150 ml;
sugar - 1 tbsp;
salt - 1 tsp;
vegetable oil - 2 tsp;
apple cider vinegar (or lemon juice) - 2 tsp.

Preparation:

1. Add 3-4 tbsp to a bowl. dry mustard powder.

2. Gradually add hot water, stirring, so that there are no lumps. Stir well until smooth.

You can adjust the thickness to suit you. If it turns out too liquid, just add 1 more tbsp. powder.

3. After obtaining a homogeneous mass, add 1 tbsp. sugar and stir.

The more sugar, the hotter the mustard will be.

4. Then 1 tsp. salt (without a slide). Stir and add vegetable oil as you go.

5. Add 2 tsp. vinegar or lemon juice. And stir.

6. The taste will taste slightly bitter, so you don’t need to let it sit in a cold place. Pour into a jar and let stand for 10-12 hours.

Having made it quickly in the morning, you can safely use homemade mustard in the evening.

Homemade mustard powder with honey

As a result, this mustard has an original flavor and a special sweetness. It’s more suitable for those who like something unusual :) A simple recipe, worth a try, maybe this is what you need.

Ingredients:

mustard powder – 8 tbsp;
flour – 2 tbsp;
honey – 3-4 tbsp;
water – 100 ml;
apple cider vinegar 6% – 6 tbsp;
salt – 1 tsp;

Preparation:

1. Add flour and mustard to a bowl. Mix.

2. Pour in 100 ml. boiling water and stir well.

3. Cover and leave for 15 minutes.

4. Meanwhile, in a separate bowl, add salt and vinegar to the honey. Mix everything until smooth.

5. After 15 minutes, pour the honey mixture into the mustard. And stir until smooth and all the lumps are gone.

All is ready! Let it brew for 3-4 days so that the taste becomes more elegant and not as harsh as at the beginning. Enjoy!

Classic homemade mustard recipe

A short video talking about classical way preparations, without any additives. Everything is simple and fast. The author of the video, Tatyana, will very well explain everything step by step and show you. Watch and try.

Ingredients:

4 dessert spoons dry mustard powder
6 dessert spoons very warm boiled water
1 teaspoon salt
1.5 teaspoons sugar
1.5 dessert spoons of vegetable, or preferably olive, oil
1 dessert spoon of vinegar

Homemade mustard with cucumber brine

In previous issues I wrote about how to prepare pickled cucumbers for the winter and. So... you can use cucumber pickle for cooking mustard sauce, which is perfect for marinating meat. It makes the meat soft and tender. Try this option.

Ingredients:

mustard powder - 5 tbsp;
cucumber pickle - 14 tbsp;
sugar - 1 incomplete tbsp;
vegetable oil - 2-3 tbsp;

Preparation:

1. First, slightly heat the brine. Then put 5 tbsp in a bowl. mustard powder.

2. Add half a tablespoon of sugar and stir.

3. Add the brine and stir until smooth (no need to add salt, since it is already present in the brine).

If you want to use it as a marinade for meat, then make it thinner.

4. Transfer to a container or glass jar, close and put in a warm place for 8-10 hours (overnight is possible).

5. After it has brewed, some water will form on top, which you just need to pour out. Stir. And add vegetable oil.

To preserve longer, add 1 tsp. vinegar. That's all friends, cook, try and eat to your health! Share your ideas in the comments, who cooks how. It will be interesting to read.

Video recipe for making mustard with honey

I came across a very unusual option. I'll try to do that too. I'll leave it here so as not to lose it)

Ingredients:

mustard powder - 5 tbsp;
honey - 3 tbsp;
vinegar - 5-8 tbsp;
juice of one lemon;
lemon zest - 1 tsp;
olive oil - 5 tbsp;
salt - 1.5 tsp;
sugar - 3-4 tbsp;
ginger root - 4-5 cm + 1 glass of water;

That's all. I really hope that the article was useful to someone. if so, please let me know. Please share with your friends by clicking on the social buttons below. It will be very nice)) And I wish you Bon appetit! Until the next issue.

We all know what it looks like and what it tastes like. mustard– spicy, prepared from mustard powder or whole grains. This seasoning can be found in Russian, Ukrainian, Czech, Polish, German and many other cuisines. It’s hard to imagine jellied meat without horseradish, and baked meat without aromatic mustard, which brings me to tears.

The main difference between Russian mustard and its other types is its excessive vigor. Depending on the additional ingredients The taste of mustard can vary from spicy to sweetish-spicy. When preparing mustard, garlic, spices, horseradish, honey, and onions can be added to it. Today's assortment of store-bought mustard can satisfy even the most fastidious gourmet. Bright jars and mustard sachets beckon with their appearance from the display counters. Of course, they are all tasty, but whether they are healthy is another question. Often, behind its beautiful consistency, aroma, taste and color, many additives that are quite harmful to health are hidden.

All this is not a reason to refuse acute and spicy mustard, because you can always prepare it at home from ordinary mustard powder. In this case, you will be sure that there is nothing harmful or dangerous in it, and besides, the cost price is several times cheaper than ready-made ones. It is worth mentioning that it has its own subtleties of preparation, and if you stick to which ones, you will succeed very well. delicious sauce exactly the taste you want.

Today I will tell you how to make homemade table mustard from powder. Mustard powder, as well as other ingredients, must be found in every home, which allows you to prepare it at any convenient time. And yet, be sure to store mustard powder in a hermetically sealed bag, or even better, in a glass or porcelain jar.

Ingredients:

Mustard powder – 150 gr.,
Olive oil – 1 teaspoon,
Apple cider vinegar – 1 tbsp. spoon,
Salt – 0.5 teaspoons,
Sugar – 1 teaspoon,
Spices (turmeric and paprika)

Homemade mustard powder - recipe

When you taste mustard powder, you will feel bitterness. If mustard is prepared incorrectly, it will certainly turn out bitter, and therefore not entirely edible. To prevent this from happening, we will prepare it according to the rules, namely by evaporation. Place mustard powder in a bowl. Fill it with a small amount hot water. Stir.

Add more water until it becomes a thin paste. Leave the bowl in a warm place for 10-12 hours.

During this time, the mustard powder will settle at the bottom, and the water with essential oils, which contain bitterness, will form the top ball. At the top of the water film you can see a fatty film - this is essential oils. Line a colander with gauze. Strain the mustard emulsion. Leave the resulting mustard puree for 4-5 hours to evaporate excess liquid. Again, how is excess bitterness removed? Once it becomes thick enough, you can continue to fill it.

Add salt.

Add sugar.

Pour in apple cider vinegar.

Add olive or sunflower oil.

After the next stirring, you will see how its color has changed. If the mustard is very thick, add more hot water. At the end of cooking, be sure to taste it. Add salt, sugar, or vinegar if necessary.

Homemade mustard ready.

Transfer it to a clean jar and close the lid tightly. Store in the refrigerator for no longer than three weeks. Enjoy your meal.

Homemade mustard powder. Photo

Recipes for mustard prepared not with boiling water, but with apple juice and brine. For this you can use cabbage, tomato, or cucumber brine. Here is another recipe for mustard with cucumber brine.

Ingredients:

Mustard powder - 0.5 cups,
Sunflower oil – 1 tsp. spoon,
Table vinegar - 1 teaspoon,
Cucumber pickle - half a glass,
Salt - to taste
Granulated sugar – 1 level teaspoon,

Mustard in brine - recipe

Pour warm brine into a bowl. Add mustard powder. Stir. Pour the mustard into a jar. Close the lid and place in a warm place. In winter, as a rule, it is placed near the battery. After 10-12 hours, open the lid, add sugar, vinegar, and vegetable oil. If there is not enough salt, add salt. Stir the mustard thoroughly. Homemade mustard from powder in brine ready. This mustard, just like table mustard, must be stored in 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.

Classic mustard powder

In fact, there are a huge variety of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the main one classic recipe, very easy to prepare, every housewife should know. Such mustard may turn out even cheaper than store-bought (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to prepare mustard for some kind of feast, start a couple of days before serving: this way the seasoning will have time to brew well and reach the desired maturity.

To 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.

Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until smooth. Do not try to specifically inhale the aroma at this time: mustard releases caustic essential oils.
Add 1 more spoon of boiling water to the mashed pulp, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
After this, the product must be infused for 10–15 minutes. During this time, excess essential oils will evaporate. To stop the evaporation process, add 1 teaspoon of 9% vinegar to the mustard.
To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. In this 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 point is that homemade fresh mustard Doesn't 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.

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;
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;
will help diversify the taste of the usual classic mustard a small amount of ginger or nutmeg.

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

You will need:

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

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

Sourness in mustard - that's our way!

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

Mustard in brine

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

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

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

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

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

An old recipe for sour mustard

You will need:

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

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

Mustard on applesauce

You will need:

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

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

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

Old Russian or overseas mustard?

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

Old Russian mustard

Products:

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

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

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

An old French mustard recipe

Products:

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

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