How to make delicious mustard powder. Powdered mustard at home

Powdered mustard, the recipe for which is simple and affordable, is a frequent guest on the table. It is used in sandwiches, and the meat is better absorbed with this seasoning. In addition, it is used for marinating poultry and meat before baking. How to cook this seasoning yourself, now you will find out.

How to make mustard powder?

Cooking mustard from powder at home is not at all difficult, on the contrary, everything is simple, clear and accessible. But at the same time, you need to know some of the rules below, following which the seasoning will definitely turn out:

Mustard powder must be sieved.
If the recipe for mustard powder does not contain other information, you need to use water at a temperature of 60 degrees.
In addition to traditional fillings, cinnamon, cloves and even pieces of fruit are added to mustard.

It will always come in handy in the kitchen. It makes food tastier and more flavorful. This is especially true for meat dishes. And if suddenly it is over, this is not a problem. Powdered mustard, the recipe for which is absolutely simple, will save the day. According to this recipe, the product will be ready in an hour. Then it is better to store it in the refrigerator in a closed glass container.

Ingredients:

mustard powder - 30 g;
water - 40 ml;
vinegar 9% - 20 ml;
sugar - ½ teaspoon;
salt;
oil - 1 tsp;
ground black pepper - a pinch.

Preparation

A little water is poured into the mustard powder and stirred.
Pour in vinegar, oil, add sugar, salt.
Again, all this is frayed.
The resulting mixture is left warm.
In an hour, the mustard powder will be ready.

A vigorous mustard powder recipe for those who love spicy food. But in this case, you need to be very careful, because only one smell of this seasoning captures the spirit. An excellent addition to jellied meat or fresh lard. But this product should be prepared in advance, because the seasoning will gain its strength only after a week in the cold.

Ingredients:

dry mustard - 5 tsp;
salt - ½ tsp;
water - 80 ml;
sugar, butter - 1 tsp;
oil - 1 tsp.

Preparation

Pour dry powder, sugar, salt into the container and stir.
Water is cooled to 60 degrees.
Pour it into the dry mixture in portions and mix.
Place the container in a warm place for a day.
Then add oil and put it in the cold for a week.
After that, the homemade mustard powder will be ready.

From the powder, the recipe for which is presented below, it has a not too pronounced pungency, rich taste and aroma. The recipe indicates a large amount of sweetener, which can be added less, depending on your taste. Making mustard from powder is described below. No more than half an hour, and the seasoning will be ready.

Ingredients:

mustard powder - 4 tbsp. spoons;
sugar - 2 tbsp. spoons;
oil - 1 tbsp. spoon;
salt to taste;
flour - 1 tbsp. spoon;
water - 60 ml;
wine white vinegar - 50 ml.

Preparation

Mustard is mixed with flour.
The resulting mixture is poured into water and left for a quarter of an hour.
Pour in vinegar, oil, add bulk components and stir.

You can buy ready-made mustard at any grocery store. But having prepared this product on your own, you can take into account all taste preferences by adding or, on the contrary, removing some components. Now you will learn how to make mustard powder. If you don't have lemon juice on hand, you can substitute vinegar for it. But the first option is more preferable.

Ingredients:

mustard powder - 1 tbsp. spoon;
boiling water - 2 tbsp. spoons;
sugar and butter - 1 tsp;
salt - ½ tsp;
lemon juice - 1 tsp.

Preparation

The powder is poured with half boiling water.
Grind, add the rest of the boiling water and stir again.
Leave for 10 minutes.
Pour in butter, put sugar and salt.
At the end, lemon juice is introduced and rubbed.
Place the mustard in a container, close.
It can be used the next day.

French mustard - powder recipe

Powdered French mustard, a simple recipe for which is presented here, goes well with any dish. Gourmet chefs have been using this aromatic seasoning in their dishes for many years. Making mustard from powder with the addition of grains is not difficult, which everyone can handle. The technology of this process is detailed below.

Ingredients:

mustard powder - 120 g;
mustard seeds - 100 g;
white wine vinegar - 50 ml;
red onion - half;
oil and dry white wine - 50 ml each;
sugar - 50 g;
salt - 1 tsp;
black pepper - a pinch.

Preparation

The powder is sieved through a sieve.
Stirring constantly, pour in hot water until the mass becomes such a consistency as sour cream.
Pour in mustard seeds.
Water is poured so that its level is 2 cm higher than the prepared mixture.
Cover the container and leave for half an hour.
The water is drained, the remaining components are added and mixed.
Chopped onions are fried, mashed and added to the bulk.
Stir again, transfer to a container and put into the refrigerator.

Powdered mustard with honey, the recipe for which you will now learn, is an excellent combination of spiciness and sweetness. This seasoning will perfectly emphasize the taste of any dish. And if you lubricate it, then it will turn out not only juicy, but also more ruddy. At the same time, honey mustard is prepared very simply, the main thing is that the products are of high quality.

Ingredients:

mustard powder - 30 g;
honey - 2 tsp;
brown sugar -1 tbsp spoon;
dried ground paprika, salt - 1 tsp;
hot water - 80 ml;
apple cider vinegar - 20 ml.

Preparation

All dry ingredients are mixed first.
Pour in vinegar, water, put honey and mix.
The product will be ready for use in 2 hours.

Prepares quickly and without hassle. But here you should take into account the following fact: sometimes sugar is already present in the cucumber brine. In one case, it is more, in the other - less. Therefore, when cooking, you can put granulated sugar to your liking, or you can not use it at all, and the sweetness from the used marinade is quite enough for a pleasant piquant taste.

Mustard is rightfully considered an international sauce, it is widely used in Europe and America, Russia, Asia. On the basis of this product, snacks and salads, meat dishes are prepared. However, store-bought mustard does not have a sufficiently pronounced taste and smell, it does not hit the nose. Experienced housewives have no choice but to cook the product on their own. Consider the popular recipes that came to us from neighboring countries. Let's highlight the main thing and give practical advice.

Features of cooking mustard

Mustard is prepared on the basis of dry powder, which will need to be diluted in the future. It is not recommended to dilute dry mustard with boiling water, otherwise the free-flowing mixture will lose its "vigorous" aroma and become tasteless.
The taste of the final product depends on the height of the temperature of the water with which the mustard will be diluted. The powder is filled with warm drinking liquid (about 40 degrees).
If you want to get a soft mustard at the exit that does not hit the nose, dilute it with hot water. When the goal is to prepare a product called "gouge out the eye", dilute the powder with cold liquid.
Add honey to the mixture to give the mustard a rich taste and pleasant smell. Buckwheat composition is considered the ideal option.
Many people prefer to make spicy mustard, as is customary in Asian countries. To achieve this effect, you need to mix grated cloves, ground coriander and cinnamon into the mixture. In combination with free-flowing spices, adding dry wine will not be superfluous.
As a rule, the shelf life of ready-made homemade mustard is quite short. To prevent the mixture from drying out after preparation, add a small amount of high-fat pasteurized milk while mixing the ingredients.
Many people, especially men, prefer to smear mustard on bread or to supply jellied meat with it. In this case, the mixture should be "vigorous", for this you can add ginger, nutmeg or Japanese wasabi to the mass.
To keep the mustard moist and fresh for a long time after cooking, place a wedge of lemon on top of the mixture. Change citrus as it dries, but at least once every 5 days.
In the recipes below, both classic mustard and black and white mustard can be used. The smell, texture and taste of the finished product depend on the variety.

Mustard: a classic recipe

sugar - 7 gr.
coarse table salt - 13 gr.
vegetable oil - 25 ml.
drinking water - 185 ml.
mustard powder - 90 gr.

Pick up a ceramic or glass dish with a lid, add mustard powder and fill with water (cold or hot, at your discretion). Stir the mixture with a fork, make sure that there are no lumps.
Cover the container with foil or cling film, punch a few holes with a toothpick. Place the bowl with the diluted powder in a warm place and leave for 12 hours.
When the specified time comes to an end, open the dishes, evaluate the result. You will see that liquid has accumulated on top of the swollen powder, try to drain it as carefully as possible. Then add salt, granulated sugar and butter, mix. Transfer the mustard to a jar, place a slice of lemon on top of the mass, cork. Store in the refrigerator.
The classic recipe does not include vinegar and additional spices. Mustard is not difficult to make at home, if desired, mix in any seasonings you like. From the listed components, you will get about 100 grams. finished product.

clean water - 45 ml.
fine salt - 10 gr.
dry mustard - 45 gr.
buckwheat honey - 45 gr.
lemon juice - 25 ml.
vegetable oil - 20 ml.

Pass the mustard powder through a sieve to loosen it well. Add coarse table salt, mix and pour boiling water in such a way that a pasty mass is obtained. Mash the prepared mixture with a fork, add more water if desired.
Melt the honey in a water bath or microwave until it becomes liquid and translucent. Pour in lemon juice, sunflower oil, mix thoroughly again until smooth.
Transfer the resulting mass to a sterilized glass jar, close the lid, and leave at room temperature for 4 days. After the expiration of the time, uncork the container, mix, send to the refrigerator for long-term storage.

Russian mustard

beet sugar - 35 gr.
bay leaf - 2 pcs.
cloves - 2 buds
ground cinnamon - 2 pinches
coarse salt (not iodized!) - 25 gr.
vegetable oil - 55 ml.
dry mustard - 110 gr.
drinking water - 135 ml.
table vinegar (concentration 3%) - 135 ml.

Pour water into a thick-bottomed saucepan, add sugar, salt, bay leaf, cinnamon, cloves. Bring the mixture until the first bubbles appear, then turn off the hotplate.
Cool the composition to an acceptable temperature. If you need to cook hot mustard, use the liquid after half an hour of infusion. In cases where you want to get a "light" mixture, let the solution stand for 2 hours.
Once the liquid is ready, strain it through 3 layers of cheesecloth. Add mustard powder, mix with a fork or whisk until smooth. After that, pour in the vinegar solution, vegetable oil and mix well again.
Transfer the mixture to a glass jar, leave for a day to infuse. After that stir, place the lemon wedge on top.
You can mix mayonnaise with mustard and then add the sauce to the salad. Eating a mixture with meat dishes and side dishes is also considered an ideal option.

dry mustard - 185 gr.
vinegar - 75 ml.
granulated sugar - 55 gr.
salt - 12 gr.
shallots - 90 gr.
ground cloves - on the tip of a knife
chopped cinnamon - 1 pinch

Prepare a kitchen sieve, run the mustard powder through it until it becomes loose. Start pouring in boiling water and at the same time stir the mass with a fork. At the exit, you should have a pasty mass that resembles dough in consistency.
After mixing the water with the powder, leave the mixture to infuse under the lid for 20 hours. You will notice that liquid has collected on the surface, it must be carefully drained. Then add vinegar, sugar, salt and spices.
Set the mass aside, start preparing the next component. Take the onion and fry it until golden brown. Mash with a fork or mince.
Add the fried mass to the mustard, stir until smooth. Transfer the composition to a glass container, cork, leave in the refrigerator. Serve after 5 hours.

Danish mustard

bread crumbs (preferably rye) - 45 gr.
salt - 20 gr.
gray or red mustard - 550 gr.
granulated sugar - 190 gr.
black pepper - 5 gr.
salted herring - 500 gr.
vinegar 3% - 245 ml.
herring brine - 100 ml.
capers - 70 gr.
pitted olives - 80 gr.

Grind the olives in a blender or chop into small pieces. Do the same with the capers. Separate the ridge from the herring, you only need fillet. Crush it with a fork or, again, use a blender.
Combine the chopped ingredients with the mustard, transfer the mass under the lid and leave for 3 hours. At this time, mix together the bread crumbs, herring brine, vinegar, sugar, ground pepper and salt.
When the specified period comes to an end, combine the two compositions into one, pass through a meat grinder or blender. Transfer to a glass jar and cap. At the exit you will receive a "vigorous" product, which needs to be infused in the refrigerator for another 24 hours.

Applesauce Mustard

salt - 20 gr.
mustard powder - 80 gr.
table vinegar with a concentration of 3% - 30 ml.
applesauce without sugar (fresh) - 120 gr.
brown sugar - 15 gr.
seasonings at your discretion - to taste

Pick up tart apples for mashed potatoes later. The optimal variety is Antonovka or a wild apple tree. Place the fruits in the oven, bake them, then remove and cool.
Peel, remove seeds and skins. Scroll the fruits in a meat grinder or grind in a blender. Add mustard powder to the prepared mixture, add cane sugar.
Stir the mustard until smooth, add the vinegar solution and your favorite seasonings as desired. Anything will do: ground star anise, anise, cloves, basil or cinnamon. Transfer the resulting mass to a closed container, leave for 3 days.
Pour into a glass container, seal with a lid. Serve with fish and meat dishes, mix with mayonnaise sauce, add to salads. Store the finished product in the refrigerator.

ground cloves - 3 gr.
ground ginger (root) - 6 gr.
black mustard (dry) - 120 gr.
wheat flour - 80 gr.
wine vinegar - in fact
granulated sugar - 60 gr.
fine salt - 50 gr.
ground black pepper - 13 gr.

Mix together all the spices, sugar, salt. Start pouring in the wine vinegar until you end up with a thick mass.
In another container, mix mustard powder and wheat flour, also dilute with vinegar to a pasty consistency. Combine this composition with the previous one, transfer to a hermetically sealed container.
Put the finished product in the refrigerator for 12 hours, then remove the excess liquid from the surface of the mass and start using it.

Mustard with cucumber pickle

dry mustard (powder) - 60 gr.
cucumber pickle - in fact
sugar - 10 gr.
olive oil - 20 ml.

Mix dry mustard with granulated sugar and cucumber pickle so that the mass resembles a paste in consistency. Transfer the resulting mixture to a glass jar, seal and wait 8 hours.
After the expiration of the prescribed period, drain the liquid that formed after infusion. Add oil, mix everything well and refrigerate for long-term storage.
You can cook mustard in this way in tomato or cabbage juice, if there is no cucumber pickle. Add ground cloves, paprika, nutmeg, and other seasonings as desired.
If it is not possible to use cucumber pickle, prepare an analog yourself. Take the liquid from the sauerkraut, dilute it with table vinegar mixed with water in a 2: 1 ratio.

It is not difficult to make mustard at home if you follow the step-by-step instructions and practical tips. Check out the most popular recipes based on applesauce, cucumber pickle, honey, shallots, or herring.

Video: how to make mustard from mustard powder

Step 1. Prepare dishes for mustard.

For ready-made mustard, small glass jars with lids, for example, for baby food, are suitable.

Rinse the jars thoroughly with soap and water, rinse and wipe dry with a towel. We also wash and wipe the lids thoroughly.

Step 2. Dilute mustard powder.

First you need to boil a little water.

Then take a bowl, pour mustard powder into it. We check that there are no lumps. Add a little - 2 tablespoons boiled, warm water. Mix everything well. There should be no lumps. If lumps come across, rub them with a spoon. It is best to stir the mustard with water using a whisk.

Then add the remaining amount of warm water - 4 tablespoons... The consistency of the diluted mustard should be like a thick porridge.

Step 3. We insist on mustard.

Top the mustard with boiling water. Pour in carefully, do not stir. Our mustard should be under a layer of boiling water. And we leave it to insist minutes for 5-10... Then carefully drain the water.

Step 4. Mix the ingredients.

Add salt, sugar, vinegar and vegetable oil to a bowl of mustard. Mix thoroughly. You can add your favorite spices as desired.

Step 5. Arrange the mustard in jars.

We shift the mustard into glass jars and close tightly with lids. Then we put it in a dark place for a day. Necessarily at room temperature. If you make mustard in the evening, the hot mustard powder is ready by lunch the next day. In the future, we store the mustard with the lid closed in the refrigerator.

Step 6. Serve hot mustard.

Mustard is served as a seasoning for meat products or fish. Bon Appetit!

It is not advisable to make a lot of mustard. Over time, it loses its sharpness and aroma.

If the taste of cooked mustard does not suit you. You can always tweak it by adding salt or sugar. If the mustard is too hot, you can add more vegetable oil.

If the mustard turned out to be liquid, it does not matter, the very next day it will become thicker.

Remember that hot mustard, like horseradish, is always very hot to begin with. To do this, it must stand for a little for 2-3 weeks so that its sharpness ceases. Never taste it right after cooking!

You will cry huge crocodile tears and then curse me. It is best to enjoy spicy mustard after 2 - 3 weeks, when the taste is moderately spicy, such as our purchased good mustards, Cossack, etc., only the taste will be much more refined and very interesting.

Close your eyes and imagine a bowl of rich Russian jellied meat. Or, for example, a whole platter of steaming Bavarian sausages with beer. Or here's another, a hot dog - a soft bun, pickles, a fragrant sausage, a piece of cheese ... It seems that these dishes are missing something ... 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 at all. On the contrary, homemade mustard, as they say, is vigorous, it already stings in the nose! And if you like sweeter, then you have the cards in your hands - add the necessary components, adjust the pungency and sweetness to your own taste. Today we will learn how to cook a seasoning so that friends line up for a recipe.

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 mentions of 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 to dispel appetite with this hot spice.

Classic homemade mustard is made from the following ingredients:

3 tablespoons 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 from them yourself.

Take a 200-gram jar and wipe it dry so that the powder does not stick to damp areas, otherwise dark spots will remain on the walls.
Pour the mustard powder into a jar, add sugar and salt there. Stir and set aside.
Boil half a glass of water and let it cool slightly - high temperatures destroy the enzymes in mustard.
Add warm water to the dry mixture by spoon and stir gently. The finished seasoning should be like thick sour cream so that it can be easily spread, for example, on bread. Knead thoroughly without leaving lumps.
The mustard should now "ferment". To do this, they put it in a closed jar in a warm place (you can directly on the battery) for several hours.
After a while, open the almost finished seasoning and add oil to it. It is possible not to do this, but then the seasoning will quickly darken and rather lose its pungency.

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

Mustard with honey

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

mustard seeds 70 grams;
3 tablespoons of honey and water;
a spoonful of sunflower oil and freshly squeezed lemon juice;
a quarter spoon 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 warming up, add salt to the mustard powder and mix the dry ingredients thoroughly.
Pour warm water into salted mustard and grind so that the spice absorbs moisture evenly. The finished mixture should be narrower than the consistency that you want to get at the end.
Pour honey into the resulting mass. If it is frozen, then pre-melt it in a water bath.
Add lemon juice and add oil. Rub all the ingredients thoroughly again so that the finished mustard sauce has a homogeneous mass.

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

Russian mustard

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

The main secret is not to boil the mustard powder. The hotter the water, the less evil the seasoning will be.

For real Russian mustard you will need:

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

When the ingredients are ready, let's start cooking.

Heat water in a bowl and pour cinnamon with cloves, bay leaves, sugar and salt into it. Let the spicy mixture boil and boil for several minutes.
When the broth has cooled down a little, we filter 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 a fragrant broth into it, stir the sauce until smooth.
It remains to add oil and vinegar solution. Pour the latter in parts so that the finished product does not turn out to be too liquid.

That's all. Put the mustard in a jar, close and send it to the refrigerator for at least a day. In a day, you can already serve it with New Year's jellied meat or simply smear it on bread for hot first courses.

Old Russian mustard

Old Russian peasant cuisine did not differ in special delicacies. The recipe for that authentic Russian mustard is also quite simple.

3 tablespoons of powdered mustard and sugar;
half a spoonful of crushed clove buds;
vinegar for cultivation.

Pour the main ingredient, sugar and clove buds into a bowl and slowly pour in the vinegar until you achieve the desired consistency. Transfer the prepared seasoning to a jar, seal well and send to a slightly preheated oven or microwave. When it cools down, put it in the refrigerator. You can store the product for up to a year.

Hot mustard at home

Get ready. This is a recipe for a truly vigorous mustard. Such a seasoning will not only dispel appetite, but also become an excellent medicine for colds.

Let's prepare the ingredients:

80 grams of regular yellow mustard powder;
the same amount of honey (if desired, reduce the amount);
4 tablespoons of 6% vinegar;
2 tablespoons of lemon juice and the same amount of vegetable oil;
grated ginger;
half a teaspoon of pepper;
zest optional.

This mustard combines both the pungent spice and the delicate sweetness of honey, and the specific flavor of ginger adds piquant notes to it.

Pour the powdered mustard into a deep bowl, rub with pepper and salt, pour over with liquid honey and lemon juice.
Boil an incomplete glass of water with ginger and zest. Let the liquid cool and strain through a strainer into a bowl of mustard mixture.
Thoroughly grind mustard with broth, sprinkle with vinegar and add vegetable oil. If necessary, adjust the consistency of the finished product by adding water or powder.

The spice will be ready to eat in a day.

Dijon Mustard Recipe

Back in the 10th century, French monks spied on the technology of mustard preparation from the Romans and quietly began their own production. And the Europeans liked the new seasoning so much that after three centuries Dijon rightfully began to be considered the mustard capital and retains this title to this day.

Authenticity control of the origin of real Dijon mustard is confirmed by the corresponding certificate. But we, like those same French monks before, will do the job without noise and dust - we will prepare the seasoning at home. The ingredients may seem a little strange, but this is the recipe declared as classic by French chefs.

So, you will need:

2 glasses of any dry white wine;
two types of mustard: in powder 60 grams and in grains 80 grams;
a couple of large onions;
a couple of garlic cloves;
2 tablespoons of flower honey;
a spoonful of olive oil;
salt to taste.

It is better to take different mustard, for example, white and black. It is black grains that are traditionally added to the sauce in Dijon.

Chop the onion finely, especially without ceremony. We are not at all interested in its appearance in this recipe. Press the garlic through a press.
Put the vegetables in a saucepan, pour over with wine and heat until it boils. After that, we reduce the temperature and simmer for another 5 minutes.
When the "onion" wine has cooled, we filter it, throw away the boiled vegetables.
Add melted honey to the wine and sprinkle with salt.
The turn of the mustard has come. Pour the powder into a saucepan, grind it evenly in wine so that a homogeneous mass comes out without lumps. Add oil.
Turn on the stove again, pour black grains into the wine-mustard mixture and simmer, stirring regularly, until the liquid thickens.

Dijon mustard is almost done. We just have to pour it into jars and close the lids as it cools down. You can store this seasoning in the refrigerator for up to three months. But it doesn't matter - it will "disperse" much earlier.

French mustard

The French are still experimenters in the kitchen and they have a lot of mustard recipes. Let's dwell on an interesting and relatively simple option.

To do this, prepare the following components:

a glass of mustard powder, cold water, dry white wine and vinegar;
incomplete glass of mustard seeds;
1/2 cup brown or slightly more beet sugar
one onion;
a teaspoon of salt, cinnamon and turmeric;
2 yolks.

This mustard, like almost all European varieties, will not be too hot. But poultry and fish are perfectly marinated in it. So, prepare three deep bowls.

Pour both the powder and the grains into the first bowl. We mix the components and fill with water. Let the resulting mixture brew from 30 minutes to an hour.
Cut the onion into quarters and put in a second bowl, pour over with wine and vinegar, crush with turmeric and cinnamon. Heat spicy wine with onions on the stove and bring to a boil. After that, we simmer on the fire for another quarter of an hour.
In the third bowl, beat the yolks, send the already swollen mustard mixture to them and fill them with warm spicy wine. Once again we put this whole fragrant composition on low heat and, stirring, bring until thickened.

When the French mustard sauce has cooled, transfer it to a convenient jar and store in the refrigerator. Before serving, it is better to warm the seasoning in the microwave.

Danish mustard

Why it is Danish remains a mystery, but the more acute is the intrigue! Such mustard is prepared simply, and its taste is soft, delicate, in general, quite in the spirit of Europe. You can use this sauce as a marinade, as an addition to dairy sausages and spicy sausages, to stewed mushrooms and vegetables. Interestingly, in Denmark herring is marinated in such a sauce in a special way.

Components:

100 grams of white wine vinegar;
2 tablespoons each of powdered mustard, whipped cream or sour cream;
half a spoonful of sugar.

The sauce is prepared in literally two steps.

In a small container, mix dry mustard with sugar and slowly, stirring, add vinegar until the consistency of thick sour cream.
The pasta should be infused for half an hour, while we whip the cream for now. We introduce them (or sour cream) into the finished sauce gradually. After the first spoon, we try what happened. If it comes out too harsh, add a spoonful of cream.

Based on this recipe, it is impossible to call the Danes original. But all ingenious is simple! Try to marinate young chicken, fish with such a paste, or serve it simply in a gravy boat with stewed vegetables.

Applesauce mustard

This mustard-fruit sauce is somewhat unusual for us, but it is very widely used in Italy. There it is served with meat dishes and complex salads. It perfectly complements the taste of a variety of cheeses. The sauce is very different from our bone-chilling mustard. The relish of fruit predominates, then the exquisite sourness is felt, and only after - the pungency.

Prepare the ingredients:

a large apple from those that you do not add to charlotte - falling apart into porridge after baking;
2 tablespoons each of oil and wine vinegar (preferably white);
a spoonful of sugar and mustard seeds;
some salt;
a pinch of ground cinnamon.

The number of grains can be increased slightly if the sophistication of Italian cooking does not impress you.

The base of this sauce is an apple. Let's start with him. Wash the fruit, cut in half and remove the cores. Bake them any way you like. When the finished halves have cooled slightly, use a teaspoon to separate the pulp from the peel and send to the place of further preparation - in a half-liter jar.
Add butter to the baked apple and use a blender or fork to puree it.
Prepare the mustard seeds. Grind them together with salt and sugar in a mortar or coffee grinder. You can leave a slightly larger fraction, or you can grind it into dust. Grind the finished mixture with cinnamon and mix again.
We connect two components. Add the mustard to the vegetable puree, stirring constantly the resulting mixture. Finally, while continuing to stir, add a few drops of vinegar to balance the flavor of the resulting sauce.

Apple mustard can be used in two hours. She "lives" no more than two days, therefore it will not be possible to prepare it for future use. Well, it is not necessary! After all, it is eaten for a couple of family dinners.

Table mustard

Many recipes have already been proposed here, but everything, as they say, is “on a free theme”. But in the Union there was a GOST for the preparation of mustard and it would be foolish not to mention it.

So, we will make GOST mustard from the following ingredients:

glass of the main component;
3 tablespoons of sunflower oil and sugar;
1.5 tablespoons of acetic acid;
half a spoonful of salt;
a pair of lavrushka leaves;
ground pepper;
cinnamon and cloves.

The seasoning made according to this recipe comes out spicy, pungent, thick. This is what was served earlier in cafes and restaurants with jellied meat, bacon, fatty first courses.

First, prepare a decoction of spices. Pour two glasses of water into a bowl and immediately pour salt, sugar and pepper, throw in lavrushka, cinnamon, cloves. Let the liquid boil and remove to infuse for a day.
A day later, the broth must be boiled again and pour acetic acid into it.
Pour the powdered mustard into a deep plate and filter the spicy infusion into it. Thoroughly grind the spice with liquid until smooth and put in a warm place for three hours.
After a predetermined time, add oil to the almost finished seasoning, mix again. Ready!

Gostovskaya mustard can be used immediately, but it is better to let it “ripen” for another day in a cool place.

Mustard recipe with cucumber pickle

In winter, this mustard mustard powder recipe is very relevant. Pickles leave at this time of the year rapidly, and the brine can only be poured out with tears in our eyes. Let's save a glass or two of this delicious liquid and make a spicy, evil and aromatic seasoning.

Of the ingredients, you only need half a glass of dry mustard and a cucumber pickle. Each housewife also closes cucumbers differently, so be careful with the second component. It can be too spicy if the cucumbers are covered with hot peppers, or, on the contrary, it tastes sweet.

Pour half of the brine into a convenient container.
Pour the powder into the brine, stirring constantly.

Adjust the consistency of the finished seasoning to your liking. Someone likes pasty mustard, others serve liquid.

If the mixture is too hot, add a little sugar. The finished product usually does not need salt.

On tomato brine

This mustard is prepared only by true connoisseurs. Having tried it, you will dance for a long time, trying to put out the fire in your mouth. Aren't you scared?

Then prepare the components:

incomplete glass of mustard powder;
about 300 ml of tomato brine;
2 tablespoons of oil;
a quarter spoon of sugar and even less salt.

In order to prepare mustard according to this recipe, choose a pickle with vinegar, and mustard powder of an even yellow color. Grayish will make the finished seasoning bitter and completely tasteless. If you want to get a "nuclear" mixture, dilute it in ice brine.

Pour the brine into a half-liter jar and pour half the amount of mustard powder into it. Add salt and sugar there immediately.
Stir the mass thoroughly until smooth, the mustard should be completely soaked. Then adjust its consistency to the desired one by adding either brine or powder.
If you want to soften the taste of the finished seasoning a little, add sunflower oil. The more it is, the softer the mustard will come out.

Such a product must necessarily withstand at least a day. Until it matures, its taste will be far from desired.

On cabbage brine

We won't bother with this recipe for too long, the principle of preparation is clear from the previous two. But unlike cucumber or tomato, cabbage pickle will not give a strong pungency and the finished mustard will be softer. But if the cabbage was made with cranberries or horseradish, the taste of the sauce obtained on its basis will be much more interesting.

So, for a glass of mustard powder, in addition to the brine itself, you will need:

a spoonful of granulated sugar and vegetable oil;
half a spoonful of salt;
a quarter spoon of vinegar;
any spices.

Again, check the mixture for "salinity" as soon as you mix it with the brine. Perhaps, you will not have to add additional salt at all. For a more interesting flavor, try ginger, nutmeg, and ground cinnamon for flavoring.

Take chilled cabbage pickle and pour it into a bowl. Pour mustard powder there, stirring it with a fork during the process.
Taste and add salt and sugar as desired. Let the mustard rest for an hour and a half.
Pour in vinegar and oil, mix well and transfer to a previously prepared jar.

This "cabbage" seasoning can be eaten no earlier than in a day.

This is an exquisite sauce recipe that comes from the homeland of mustard. The French love to make it using grains, because the powder is much inferior in taste and aroma. And when two types of grains meet in one sauce at once, the seasoning turns out, "as in the best houses of London and Paris!"

up to a third of a glass of white mustard grains;
2 tablespoons of black and powder grains;
half a glass of water;
a quarter cup of apple cider vinegar, honey and orange juice;
grated lemon zest (frozen is also suitable);
a pinch of salt;
a pinch of dried dill.

You can take one variety of mustard, but the colored seeds in the finished sauce will look especially attractive.

Mix the grains and break them a little in a mortar, then add mustard powder to them.
Into the resulting mixture, add fruit juice, vinegar and warm water, little by little. It is better to top up later than to deal with excess liquid. Sprinkle the sauce with salt and mix well.
We still have to add dill, honey and zest. After that, beat all this splendor with a blender until a thick cream, or simply mix thoroughly if you want to crunch the grains in the prepared sauce.

Store this seasoning in the refrigerator. Use as a salad dressing, as a marinade for any type of meat. If you want, just spread it on the bread and enjoy the unforgettable taste of two mustards.

The benefits and harms of mustard

After trying to cook mustard according to the proposed recipes, you will surely stop buying it in stores. Some of its variants are so delicious that you can just eat them with a spoon. But be careful, because this seasoning is not only useful, but can be harmful if used excessively.

Eat mustard with caution in the following conditions:

kidney disease;
diseases of the digestive tract;
hypertension;
disruptions in the functioning of the cardiovascular system.

In addition, do not forget about individual reactions to such an aggressive product.

If none of the above bothers you, then feel free to eat mustard, because it:

promotes the breakdown of fats;
has antibacterial properties;
improves appetite;
is an antioxidant;
has a slight laxative effect;
speeds up metabolism.

And this is only scientifically proven. And among the people, this spice is used to treat impotence, sore throat, give children to improve alertness and intelligence, and also helps with poisoning and vision problems.

Therefore, eat mustard with pleasure! Sweet, spicy, sour, fruity-based, with ginger root - you will surely find one that suits your taste.

Mustard is a favorite seasoning in many countries of the world: France, Germany, Czech Republic and Poland. But the most vigorous and "evil" is in Russia. If you use it a little, it gives a zest to meat dishes, jellied meat.

There are a lot of mustard recipes and each housewife has her own. I will share a recipe that I have been using for many years. Previously, to make a delicious mustard, it was enough to go to the pharmacy, buy mustard powder and cook. And now mustard powder for some reason does not always correspond to the quality. Apparently, something is mixed into it. And if I get on a good one, I prepare a couple of sachets for future use.

To make hot mustard, we need the products listed on the list.

We measure sugar, salt and mustard powder into small containers and combine them.

Bring water to a boil and add it in a thin stream or in portions and mix thoroughly. There should not be a single dry grain left. The quality of mustard largely depends on mixing.

Then add vegetable oil and vinegar. And mix thoroughly again.

The mustard is ready. But she has yet to mature.

We put it in a jar and wrap it in a terry towel. During the heating season, we put it on the battery overnight. And now we are doing this. We send the jar of mustard in a plastic bag, tie it tightly. Pour rather warm water into a large saucepan, place the bag in the saucepan, close the lid and leave for 2-3 hours.

The hot mustard is ready. But at this stage, she is too vigorous. And only after 3-4 days it will be just hot mustard.

Bon Appetit!