Creating homemade mustard takes a lot of time, because according to the cooking technology, it should ferment well for best quality. The fermentation time depends on the temperature at which the mustard is located. Only after that, all additional flavoring and aromatic ingredients are added, depending on what kind of mustard you intend to cook.
Perhaps it will be a classic version of this sauce, sweet, sweet and sour or salty mustard. A lot can be done based on the classic recipe different types. Even add pieces of ripe fruit, honey or molasses to it. Such sauces excite the appetite, give the dishes a special aroma and taste.
In addition to all the advantages, homemade mustard also has a drawback, it is stored for no more than a week. After this time, the sauce changes its taste and smell in the worst side. Therefore, it is not recommended to prepare too much of it, it is better to prepare mustard in small portions as needed.
Classic recipe
Mustard at home from powder will turn out well if you follow all the stages of preparation. Let's get started! You need to take a washed and sterilized jar of 300 ml, pour mustard powder into it.
Pour into a warm jar boiled water and mix. The consistency of the workpiece should be homogeneous, without lumps. Close the jar with a clean lid.
Put the blank for mustard in a warm place. It is best to wrap the jar with several layers of thick paper and wrap it in a warm towel or small blanket. Put for fermentation overnight or overnight in a warm place. If the air temperature is not sufficient, the fermentation time increases.
After the specified time, you need to get the jar and carefully drain the water that has come out on the surface of the workpiece.
Then add salt (without iodine), sugar and sunflower oil. Mix thoroughly and refrigerate to chill. After a while, the mustard is ready.
Preparation of spicy Russian mustard from powder
Ingredients:
- 260 g of mustard powder;
- 60 g of granulated sugar;
- 50 ml of apple cider vinegar;
- 10 g coarse salt;
- 75 g sunflower oil;
- a pinch of ground black pepper;
- 100 ml of warm boiled water.
Calorie content per 100 g: proteins - 17.0 g; fats - 18.8 g; carbohydrates - 26.5 g; 342.2 kcal
Pour the powder into a glass jar, fill with water. Mix gently until smooth. Close the lid, wrap in heat and place near the battery. The mustard fermentation process takes 12 to 24 hours depending on the temperature. If you keep a jar of mustard in a warm enough place, it will cook faster.
When liquid appears on the surface of the sauce, drain it. Add sugar, salt, oil, apple cider vinegar and black pepper to the mustard.
Stir the sauce until the color and consistency is uniform. Place in the refrigerator for an hour or an hour and a half.
Sour mustard with brine at home
Ingredients:
- 150 g of mustard powder;
- 25 ml apple cider vinegar;
- 300 ml of brine.
Cooking time - from 12 to 24 hours.
Calorie content per 100 g: proteins - 11.6 g; fats - 3.5 g; carbohydrates - 10.8 g; 126.5 kcal
Strain the brine through a fine sieve, you can also use two layers of gauze to make the liquid cleaner. Any pickle is suitable: cucumber, from under a tomato or salted cabbage.
The powder can be sifted through a sieve.
Pour mustard powder into a clean, sterilized glass jar with a volume of 0.5 liters.
Bring the brine to a boil and pour into a jar. Mix quickly and close the lid. You need to be careful, as the volatile vapors of such a hot mixture are very caustic and can cause discomfort. It is better not to inhale them and protect your eyes.
Wrap the jar with thick paper and wrap with a towel. Leave to cool naturally in a warm place. Then drain the water and add vinegar. Mix. The consistency of the finished mustard should be slightly denser than store-bought.
Such mustard will have a mild spicy taste with sourness.
Sweet homemade mustard recipe
Ingredients:
- 200 g of mustard powder;
- 2 medium apples;
- 10 g of ordinary coarse salt;
- 60 ml apple cider vinegar;
- 125 g of flower honey;
- 100 ml of water;
- a pinch of cinnamon powder;
- a pinch of nutmeg.
Cooking time - from 12 to 24 hours.
Calorie content per 100 g: proteins - 13.0 g; fats - 3.9 g; carbohydrates - 26.3 g; 190.6 kcal
Sift mustard powder through a fine sieve.
Bring water to a boil.
Pour the powder into a jar or any other enameled or glass container and pour boiling water over it.
Cork the jar and leave in a warm place to cool naturally. Better somewhere on the top shelf of the kitchen, upstairs is always warmer.
So, the preparation for the sauce has cooled down, about 11-12 hours have passed.
Prepare apples. Wash them clean, cut the core and cut into large pieces. Put the pieces in foil and seal on top. Send to bake in the oven at a standard temperature of 220 ° C for about 20-25 minutes. The baking time depends on the size of the apple slices.
After that, pull out and unfold the foil. Grind baked apples in puree, you can simply wipe through a metal sieve.
Now you need to open the jar and remove the excess liquid that has come out on the surface of the sauce.
Add flower honey, vinegar, cinnamon, nutmeg and salt to the jar with the preparation for the sauce. Also add apple puree to the sauce. Thoroughly mix the sauce until smooth and send to cool in the refrigerator. After half an hour the mustard is ready.
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How to make french mustard
Ingredients:
- 250 g mustard powder;
- 50 g of granulated sugar;
- 10 g coarse salt;
- 100 g shallots;
- 100 ml of water;
- 80 ml of wine vinegar;
- 80 ml of sunflower oil;
- a pinch of ground cinnamon;
- one dry clove inflorescence.
Cooking time - from 12 hours to a day.
Calorie content per 100 g: proteins - 13.2 g; fats - 14.9 g; carbohydrates - 21.2 g; 270.3 kcal
Sift mustard powder through a fine sieve and pour into a glass jar.
Bring water to a boil and pour over the powder.
Cork the jar and put in heat for 11-12 hours.
Remove water that appears on the surface.
Grind the cloves in a mortar to a powder.
Cut off the neck and bottom of the shallot. Remove dry scales and wash in cold water. Then cut the onion into small cubes and fry in vegetable oil until a transparent golden color. It is very important that the onion does not burn. After that, rub the onion through a sieve or grind it into a puree with a blender.
Mix mustard preparation with additional recipe ingredients. Add onion to it along with oil, sugar, salt, cinnamon, cloves and vinegar.
Mix the sauce well.
Mayonnaise sauce with homemade mustard
Ingredients:
- two raw chicken eggs;
- 1 tsp homemade mustard without additives;
- 1 tsp Sahara;
- a pinch of ground pepper;
- ½ tsp salt;
- 200 ml sunflower oil;
- 1 st. l. freshly squeezed lemon juice.
Cooking time - 15 minutes (not counting the cooking time for homemade mustard).
Calorie content per 100 g: proteins - 0.05 g; fats - 58.3 g; carbohydrates - 3.0 g; 537.5 kcal
Put all the necessary products on the table. Wash the eggs in warm water and dry with a towel. Separate the yolks from the whites.
Pour the yolks into a blender bowl and beat. Without interrupting the beating, add a little oil, mustard, sugar, salt and ground pepper to the bowl. When the consistency of the sauce is homogeneous, add sunflower oil in portions and whisk at the same time. Gradually, you will notice that the consistency of the sauce thickens. At the very end of whipping, add lemon juice.
The mustard powder used to make the sauce must be of good quality.
The higher the temperature of the water or brine with which the dry powder is poured, the softer the sauce will turn out. If you pour mustard powder with lukewarm water, the finished sauce will be spicy and slightly bitter.
To give the mustard a special taste and aromatic qualities, you can add various spices and seasonings to it. For example, you can take cinnamon, ginger or nutmeg.
It is necessary to store cooked mustard in a tightly closed container at a temperature of 4-5 ° C, best of all on the top shelf in the refrigerator.
If you add freshly squeezed lemon juice to the finished sauce, the mustard will be stored longer, and its taste will improve significantly.
Only for extraordinary personalities! Stop being content with stock store-bought items, it's time to get creative! We prepare mustard from mustard powder according to the best recipes.
Who has not tried mustard - he lived his life in vain! This delicious seasoning gives many dishes an unforgettable taste and aroma. But what is sold on Russian shelves does not always correspond to the taste wishes of consumers. And yet there is a way out! How to make mustard from mustard powder according to your taste preferences - here main question.
When comparing homemade mustard and store-bought mustard, the benefits of the former are undeniable. First, you prepare your mixture of ingredients by adjusting the spiciness of the mixture yourself. Secondly, the seasoning is always fresh and does not contain extraneous preservatives and other chemicals designed to keep mustard on long terms. So buy mustard powder and get down to business!
How to make mustard from mustard powder
We take 2 tbsp. mustard powder and pour them into a dish for cooking. Add one tablespoon of any brine and begin to grind the powder vigorously. Try to immediately use all the contents as much as possible and get rid of lumps along the way.
Then add a second spoonful of brine and continue to rub the mustard in the same vein. After turning the mixture into a homogeneous mass, pour the last, third, spoonful of brine into it and repeat the whole process again. The pounded mass should have a thick puree-like state.
The resulting mixture is poured with boiling water to eliminate strong bitterness and prevent the appearance of lumps. Without stirring, leave the mixture for 10 minutes. Then carefully drain off the excess liquid.
Due to the fact that we diluted the mustard powder with brine, we add a little salt, at the tip of a teaspoon. If you like a more salty taste, you can put half a teaspoon. So that the mustard does not completely lose its spicy aroma, you need to add 0.5 tbsp. vinegar. Then - 1.5 tsp. sugar and 1 tbsp. oils, which will give the seasoning a pleasant taste.
If you like any seasonings, you can add them. Then mix well the resulting composition and pour it into a storage container. It is better to choose a glass container with a tight-fitting lid.
The mustard should ripen, so we remove the jar in a dark place for 1 day, after which the piquant seasoning will be finally ready. If the taste of the resulting product is not pleasant to you, add more spices, salt or sugar. If the seasoning is too spicy, dilute it with vegetable oil. Too liquid texture can be corrected by sending the mustard to “ripen” in the refrigerator for a day.
Attention! When cooked, mustard powder releases caustic essential oils so don't lean too close to the plate.
sweet mustard
We take 4 tbsp. mustard powder, mix it with 1 tbsp. starch. In the absence of starch, take flour. Slowly add white wine, stirring constantly so that no lumps form. If there is no wine, it is replaced with lemon juice or water. The result should be something like gruel, and this requires about 50 g of liquid. The resulting mixture is left alone for 20 minutes. Then add 3 tbsp. wine vinegar, one tablespoon of sugar and vegetable oil.
When using lemon juice, you can not add salt at all. Otherwise, add half a teaspoon of salt. Mix the resulting composition well and leave in a warm place for two hours. After this time, the mustard will be ready for use.
french mustard
Crush 180 g of mustard seeds and pour 250 ml of boiling wine vinegar over them. Mix the resulting composition well and send it to a warm place for 12 hours. After the seasoning is infused, add 180 g of sugar and various spices to it. For example, cloves, nutmeg, cinnamon and others. It remains to wait 2 hours, and the seasoning will be ready.
Dijon mustard
Take a small saucepan, pour one glass of dry white wine into it and add 1 tbsp. honey. Finely chop 1 garlic clove and 1 small onion. Mix well and bring to a boil. Then lower the heat and simmer for 5 minutes. The resulting mixture must be cooled and filtered through a sieve.
Pour one bag of mustard powder (50 g) into the cooled solution. To avoid lumps, we fall asleep it gradually, mixing the mixture well. We introduce into the composition 1 teaspoon of vegetable oil, salt and a few drops of Tabasco sauce. If there is no sauce, replace it with 1 teaspoon of tomato paste. The mixed mixture must be boiled down to a state of sour cream. Cool the finished product. Pour it into a glass jar. After 2 days, take the mustard out of the refrigerator and eat it to your heart's content.
Fresh herbs are especially delicious. You need to store it in the refrigerator for no more than 7 days, due to the fact that with the expiration of time, mustard loses its aroma and sharpness. Serve seasoning at the table, smear on bread or add to dishes. Bon appetit!
Walkthrough in video format will help you quickly learn how to cook this hot seasoning.
Homemade mustard is a great addition to meat dishes and soups. Spread it on bread, but with hot soup! Wow! The spirit is captivating! Mustard adds a savory flavor when added to salad dressing oil. It is ideal with and
Many types of ready-made mustard with various additives are now sold in stores - for every taste, but in addition to flavoring additives, it contains a lot of preservatives and stabilizers.
Why is there all this? It is much healthier to make mustard powder at home. The taste is excellent, it does not take much time to prepare it, and there are no harmful additives at all!
In addition, at home you will cook exactly as much mustard as you need, and I often threw away store jars and tubes half full. Someone loves very spicy mustard - so that the spirit is breathtaking and tears from the eyes, and someone loves soft, spicy, you will adjust all this yourself by preparing mustard from powder.
Recipe for making homemade mustard from powder with a photo:
So, a few recipes for delicious homemade mustard:
Products:
- 3 table. mustard powder
- 12 table. spoons of water
- 0.5 tsp. spoons of sugar
- 0.25 teaspoons spoons of salt
- 1 - 1.5 tsp. spoons of vegetable oil
- Vinegar (optional)
To prepare, take mustard powder and pour warm boiled water in a ratio of 1: 4. If you want to cook spicy, pour a little warm water, and if you like mild mustard, then pour boiling water.
Leave for 10 hours in a warm place.
After this time, excess water must be carefully drained:
Add sugar, salt to the mustard mass:
Vegetable oil:
And, optionally, vinegar. I did not add vinegar, it turned out quite spicy and tasty. From this amount of products, one hundred-gram jar of spicy mustard is obtained.
Here are some more homemade mustard recipes. Choose to your taste.
Mustard "Russian" homemade:
Products:
- 100 g mustard powder
- 0.5 cups of water
- 0.5 cup 3% vinegar
- 1-2 table. grows spoons. Oils
- 1 table. a spoonful of sugar
- 1 teaspoon salt
- Bay leaf, cinnamon, cloves to taste
Cooking:
IN hot water add sugar, salt, bay leaf, cloves, cinnamon, boil for 5-7 minutes, strain and pour into mustard powder, stirring thoroughly
Add vegetable oil, vinegar and mix well.
Put in a jar and let it brew for a day. A day later, the mustard is ready. Keep refrigerated.
Mustard from cucumber pickle powder - quick and easy
This recipe for making mustard at home is perhaps the easiest. After all, cucumber brine has everything necessary components: spices, vinegar, sugar and salt. The taste of the finished mustard will certainly depend on the quality and freshness of the mustard powder and the taste of the cucumber pickle.
Products:
- 200-250 ml cucumber pickle
- 6 table spoons of mustard powder
- 1 table spoon of vegetable oil
Cooking:
- Heat cucumber brine until hot
- Pour mustard into a jar and pour hot brine
- Mix the mustard well so that there are no lumps left until smooth.
- Put in a dark warm place for 6-7 hours for the mustard to ripen (under a closed lid)
- Add vegetable oil and mix well
- Delicious homemade mustard is ready. Real vigorous jelly is just perfect.
Homemade mustard in cabbage brine
Spicy homemade mustard in cabbage brine for meat, jelly and delicious soup.
Products:
- 1 cup mustard powder
- 1 cup cabbage brine
- 0.5 teaspoon 3% vinegar
- 1 table. a spoonful of vegetable oil
- Black, red pepper or other spices to taste
Cooking:
Pour the powder into a deep plate and gradually pour in the brine, bringing to the desired consistency (thick sour cream).
Add sugar, vinegar and vegetable oil. Mix everything well so that there are no lumps.
Put the prepared mass 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. A slice of lemon placed on top helps to keep the mustard from drying out longer and preserve its taste.
Do not cook it in large portions - it runs out of steam and loses its sharpness.
A teaspoon of buckwheat honey will add a pleasant taste to mustard.
Powder mustard spicy vigorous video recipe
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