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14.05.2019

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Mustard is rightfully considered an international sauce; it is widely used in Europe and America, Russia, and Asia. Based on 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 your own. Consider popular recipes that came to us from neighboring countries. Let's highlight the main thing, give practical advice.

Features of cooking mustard

Mustard is prepared on the basis of a dry powder, which will later need to be diluted. It is not recommended to dilute dry mustard with boiling water, otherwise the loose 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 your nose, dilute it hot water. When the goal is to prepare a product that is called "pull out an eye", dilute the powder with cold liquid.
To give mustard a rich taste and pleasant smell, add honey to the mixture. Buckwheat composition is considered an ideal option.
Many people prefer to make mustard spicy, as is customary in Asian countries. To achieve similar effect, it is necessary to mix grated cloves, ground coriander and cinnamon into the mixture. In combination with loose spices, the addition of 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 pasteurized milk during the mixing process. high degree fat content.
Many people, especially men, prefer to smear mustard on bread or 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 fresh and moist for a long time after cooking, place a lemon wedge on top of the mixture. Change the citrus as it dries out, but at least 1 time in 5 days.
In the recipes below, both classic and black and white mustard can be used. The smell, texture and taste of the finished product depends on the variety.

Mustard: a classic recipe

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

Pick up ceramic or glassware with a lid, add mustard powder and fill with water (cold or hot, at your discretion). Mix the composition with a fork, make sure that there are no lumps.
Cover the container with foil or wrap with cling film, make a few holes with a toothpick. Put the bowl with the diluted powder in a warm place, 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. After that, add salt, granulated sugar and oil, mix. Transfer the mustard to a jar, put a slice of lemon on top of the mass, cork. Store in refrigerator.
The classic cooking recipe does not include table vinegar and additional spices. Mustard is not difficult to make at home, mix in any seasonings you like if you wish. From the listed components you will receive about 100 gr. finished product.

pure 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 over so that a paste-like mass is obtained. Pound 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 the lemon juice sunflower oil, again thoroughly mix until a homogeneous consistency.
Transfer the resulting mass to a sterilized glass jar, close the lid, leave at room temperature for 4 days. After the time has elapsed, uncork the container, mix, send to the refrigerator for long-term storage.

Russian mustard

beet sugar - 35 gr.
bay leaf - 2 pcs.
carnation - 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 mass until the first bubbles appear, then turn off the burner.
Cool the composition to an acceptable temperature. If you want to make a spicy mustard, use the liquid after infusion for half an hour. 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 gauze. Pour 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, mix, put a slice of lemon on top.
You can mix mayonnaise with mustard and then add dressing to salad. Also, the ideal option is to use the mixture with meat dishes and side dishes.

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
crushed cinnamon - 1 pinch

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

Danish mustard

breadcrumbs (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 capers. Separate the ridge from the herring, you only need a fillet. Crush it with a fork or, again, use a blender.
Combine the chopped components with mustard, move the mass under the lid and leave for 3 hours. At this time, mix together breadcrumbs, herring brine, table 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. Pour into a glass jar and seal with a lid. At the exit, you will receive a “vigorous” product that needs to be infused in the refrigerator for another 24 hours.

Mustard based on applesauce

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 of your choice - to taste

Pick up sour apples to mash them later. Antonovka or wild apple is considered the optimal variety. Put the fruits in the oven, bake them, then take them out and cool.
Remove peel, remove seeds and peel. Scroll the fruits into a meat grinder or chop in a blender. Add mustard powder to the prepared mixture, add cane sugar.
Stir the mustard until smooth, pour in the vinegar solution and your favorite seasonings as desired. Everything 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 wine vinegar to end up with a thick mass.
In another container, mix mustard powder and wheat flour, also dilute with vinegar to a paste-like 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 excess liquid from the surface of the mass and start eating.

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, cork 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 on tomato or cabbage juice, if there is no cucumber pickle. Optionally add ground cloves, red pepper, nutmeg and other seasonings as desired.
If it is not possible to use cucumber pickle, prepare an analogue yourself. Take the liquid from sauerkraut, dilute it with table vinegar mixed with water in a ratio of 2: 1.

It is easy to cook mustard at home, if you follow step by step instructions and practical advice. Consider the most popular recipes based on applesauce, cucumber pickle, honey, shallots or herring.

Video: how to make mustard from mustard powder

Asians have always known a lot about spices, it was they who first began to use mustard in food. Subsequently, she became known everywhere, the French began to prepare a sauce from her and glorified the whole world. They took ground mustard seeds, seasoned them with vinegar, water, and other ingredients, and made a wonderful condiment.

Everyone liked this sauce and it began to be widely used in Russian cuisine. Mustard sauce is often found on the festive table, as it goes well with many dishes and snacks. In addition to excellent taste, this spice has many positive properties for good health.

The positive properties of mustard

Under the influence of this seasoning, gastric juice begins to be produced and appetite increases;
Improves brain function;
Improves metabolism, breaks down fat. That is why it is useful to use this product for losing weight. It dissolves fat not only inside, but also outside. Mustard powder is often used to wash greasy dishes;
Has antiseptic properties. It can be used to protect the penetration of microbes through scratches or open wounds;
It has a warming effect on the muscles, promotes vasodilation, which has a beneficial effect on the treatment of diseases such as rheumatism, sciatica, arthritis, gout, etc .;
Cures toothache and headache;
Helps with constipation, colds, diabetes, lowers sugar levels.

You can buy this product on the shelves of our stores, but, unfortunately, in addition to mustard powder, it contains many chemicals that can be harmful to our health.

Housewives who care about the health of their family can easily prepare such a sauce at home, it will be no less tasty than store-bought, but much healthier. Even the most inexperienced cook or culinary specialist will be able to cook it.

However, those who have some problems with the functioning of the gastrointestinal tract or allergies should still beware of using this spicy spice. Learn how to make mustard from dry powder.

What you need to know about cooking mustard

Any dish acquires a great taste if homemade mustard is added to it. But most of all, this spice is suitable for meat. In Germany, they like to eat lard with fragrant and spicy mustard.

Before you learn how to make mustard powder, you will need to purchase it. Ground mustard is a light yellow powder. You need to make sure that there are no impurities or inclusions, otherwise you can spoil the taste.

If you do not want the seasoning to lose its pungency, then do not dilute the sauce with boiling water. You can take slightly cooled, but hot water. Ground nuts, mayonnaise will enrich the taste of the sauce.

Mustard sauce should not be stored in the refrigerator for a long time, as it may lose its taste, it is better to use it at one meal, and make another the next.

But if you put it in a glass container, close the lid, you can store it in the refrigerator for some more time. But do not store for more than a month, as the taste disappears.

If homemade mustard from powder is stale in your refrigerator, then you can safely use it to wash dishes. It perfectly cleans any greasy surfaces, as it has the ability to dissolve fats.

And most importantly, when you learn how to make mustard from powder, you do not have to strictly follow the recipes. You can add various ingredients yourself, focusing on your own taste. Strict adherence to the dosage is also optional.

Classic mustard recipe

To prepare a classic mustard sauce, prepare the following products:

50 grams of mustard (powder)
1/2 cup (100 grams) water
some apple cider vinegar
a pinch of salt,
a pinch of granulated sugar
1 tablespoon olive oil, preferably extra virgin
a little bit of turmeric powder.

Now let's learn how to cook. The finer the mustard powder, the better. Therefore, before cooking, it can be further ground. Now dissolve the powder in water, preferably hot, but not in boiling water.

You should get a homogeneous mass without any lumps. Next, you need to pick up the dissolved mustard in a water bath for twenty minutes. Then you can add sugar and salt.

After that, enrich the taste of the sauce with olive oil and apple cider vinegar, pouring it into the mixture and mixing well. Add turmeric as it adds visual appeal to the dish. Stir until you have a thick homogeneous porridge.

Unusual ways to prepare mustard

The ingredients for cooking may change, but the method remains the same. Our ancestors loved to make this sauce nuclear with sourness. Classical Russian mustard was prepared from vegetable brine, most often cucumber, tomato, cabbage was also in use.

If you want to get an excellent dressing for meat and fish dishes, then get acquainted with how to make mustard from powder in brine.

Take the following ingredients:

50 grams of mustard powder fine,
100 ml cucumber or vegetable brine,
6 grams of cloves (it should be ground)
a little sugar to taste (ground into powder),
apple cider vinegar to taste.

First, make sure that the finest mustard gets into the sauce. To do this, take a sieve and pass it through it. Then mix the vegetable pickle with the powder.

Mustard should be completely dissolved in it, so warm the vegetable brine slightly, but do not boil. You will get a homogeneous mass, but it will be liquid at first. To give it density, it is necessary to heat it in a water bath.

Keep the mass on the stove for 20 minutes. In order for the mass to turn out to be a homogeneous consistency, it must be constantly stirred. After the water bath, feel free to add all the other ingredients, do not forget to mix everything well.

French mustard

If mustard from powder at home in cucumber pickle is a traditional Russian version, then in France it was prepared differently. As you know, the French were the first to prepare mustard sauce. Although many nations are ready to argue with this.

However, French mustard will turn out truly magnificent, and it can be an excellent snack for any holiday table.

Ingredients:

600 grams of mustard powder,
one glass of granulated sugar,
one large spoonful of rye bread crumbs,
1 small spoon of salt
a pinch of black pepper (ground 0,
olives in a jar (chopped)
capers in a jar (chopped),
2 salted herring (chopped)
4 large spoons of liquid from a herring jar,
one glass of vinegar.

All components are mixed until a homogeneous mass. You should not immediately eat the sauce, in a day it will become more fragrant and acquire a rich taste.

You can serve this seasoning for both first and second courses. Incredibly popular Dijon mustard, which is made from black powder, various spices and herbs.

mediterranean option

This spice was also used in Mediterranean countries.

They took the following ingredients:

mustard powder (100 grams),
1/3 cup water)
sugar (one large spoon)
salt (one small spoon)
apple cider vinegar (100 ml),
vegetable oil (1 tbsp),
bay leaf and cinnamon to taste.

To begin with, they prepared a decoction in water with cinnamon, sugar, salt, and bay leaves. The broth was boiled until it became saturated. After it cooled, vinegar was added to it.

Mustard powder was rubbed into this mixture. After a homogeneous mass was obtained, the sauce was left for several hours, and then it could be served on the table. As you can see, the mustard recipe is not much different from the classic version.

English version of mustard

In England, mustard sauce is made not from powder, but from ground grains. And their sauce also turns out amazingly tasty and has a nice texture. For brewing, they usually take not water, but an alcoholic drink - apple cider, sometimes wine.

In the absence of these products, you can take plain apple juice. After these ingredients are well mixed, various spices are added to the sauce - rosemary, thyme, and lemon zest.

What ingredients can be added

By adding various ingredients to a classic recipe, you can get a truly great seasoning. See what ingredients you can use to spice up a classic mustard:

Mustard - the birthplace, which is considered Asia, gained its fame quite a long time ago.

The mention of this seasoning, popular among people, dates back to the Middle Ages.

Already at that time, mustard was valued not only for its taste, but also for its healing properties from the point of view of medicine.

And the French were the first to taste mustard, it was they who created a spicy and appetizing sauce from mustard seeds, which appealed to both Europeans and the Russian population, who lived back in 1765.

Both then and today, mustard, for many people, as well as connoisseurs of gourmet dishes and delicious dishes, is the most delicious and fragrant seasoning, without which no festive feast or celebration can do.

General principles for making mustard powder at home

Modern mustard, sold in stores and supermarkets, is made from the following components:

ground mustard seeds, a variety of spices, seasonings and spices, and is also based on various preservatives, aromatics and "E" additives.

Many of the above components should not be in mustard at all, they are simply inappropriate there, since tasty and burning mustard is already a whole, spicy and tasty product.

Therefore, it is most expedient, and even more useful, to create mustard from dry powder at home on your own, based on selected recipes and general principles cooking:

First of all, mustard powder should be pure yellow in color without any impurities and inclusions.

In the manufacture of mustard and its brewing, it is necessary to use not boiling water, but warm, well, or hot water, since boiling water makes the mustard soft and not so hot.

In order for mustard to acquire an even more appetizing taste and color, ground roasted nuts and mayonnaise can be added to it.

With the help of mustard, any kind of meat or any other dish can be improved by adding some zest and novelty to them.

You can store mustard for quite a long time in the refrigerator, and the quality of the seasoning will not worsen over time, it will remain just as hot and appetizing.

In addition, at home, you can make as much mustard as you need, and therefore it will not dry out and then be thrown away.

You can also cook mustard at home, focusing on your own taste, connecting your imagination and culinary skills.

A variety of recipes for making mustard powder at home

Recipe 1. Powder mustard at home (classic)

Ingredients:

Powder (mustard) - 100 gr.

Water (warm) - 1 cup.

Sugar - 0.5 teaspoon.

Salt - 15 gr.

Oil (sunflower) - 30 ml.

Cooking method:

It is necessary to pour warm water into the mustard powder in a ratio of ¼, mix the components thoroughly and set aside for 10-15 hours.

After this time, excess moisture will collect on the surface of the sauce, which must be carefully drained.

After the resulting mixture must be seasoned with sugar, salt, oil and put in the refrigerator for infusion.

Recipe 2. Powder mustard at home (a variant of Russian seasoning)

Ingredients:

Powder (mustard) - 0.5 tbsp.

Water - 120 ml.

Oil (sunflower) - 60 ml.

Vinegar (3%) - 120 ml.

Sugar - 30 mg.

Salt - 15 mg.

Bay leaf - leaf.

Cinnamon - on the tip of a knife.

Cloves - a pair of peas.

Cooking method:

Pour some water into the selected container, add spices, salt, sugar to it and bring to a boil.

After the broth subsides, it must be filtered and mustard powder added to it. Then all components must be thoroughly mixed until a homogeneous mass is obtained.

Then it is necessary to add oil, vinegar to the existing consistency and mix all the ingredients well again.

Optionally, this vigorous mustard can be mixed with mayonnaise to obtain some softness.

Recipe 3. Powder mustard at home (using cucumber pickle)

Ingredients:

Mustard (powder) - 0.5 tbsp.

Pickle (cucumber).

Sugar - 20 gr.

Oil (sunflower) - 20 ml.

Cooking method:

In a deep bowl, you need to dissolve the mustard powder, add sugar, brine to it to the desired consistency.

Then you need to put the resulting mass in a glass jar and cover it.

Then mustard must be poured with oil.

Also, for mustard, for more piquancy, if desired, you can add along with the brine - a pepper pod, nutmeg, cloves and other spices.

Recipe 4. Powder mustard at home (Masterpiece of France)

Ingredients:

Mustard (powder) - 200 gr.

Vinegar - a quarter cup.

Sugar - 1 tbsp. spoon (with top).

Salt - 0.5 teaspoon.

Vodichka.

Carnation.

Bulb.

Cooking method:

A glass of dry mustard must be sifted through a strainer. Then you need to gradually add hot water to the mustard and stir. In terms of density, the mass should resemble a thick dough.

Then the resulting mass must be poured with boiling water and left for a day to infuse.

When the time comes, drain the water from the resulting consistency and add vinegar, then granulated sugar, salt and cinnamon with cloves.

Mustard can be served at the table for seasoning meat and other dishes.

Recipe 5. Powder mustard at home with grains

Ingredients:

Mustard powder - 60 gr.

Mustard seeds -60 gr.

Lemon juice - 4 tbsp. spoons.

Vegetable oil - 100 ml.

Sugar to taste.

Pickle from a jar of cucumbers.

Nut (nutmeg), salt, cloves, pepper.

Cooking method:

Pour mustard powder into a deepened cup and pour it with a small amount of hot water.

Then the surface of the resulting consistency must be leveled and poured with boiling water, two fingers above the existing mass. When the liquid has cooled, it must be poured out.

Then you need to add to the mustard consistency - lemon juice, salt, seeds, pepper and butter with granulated sugar. After thorough mixing, it is recommended to spread the resulting consistency into glass jars (filling them tightly) and cover with lids.

After 24 hours, brine and spices should be added to each jar, as well as cloves and nutmeg if desired.

Recipe 6. Powder mustard at home with honey

Ingredients:

Mustard seeds - 80 gr.

Water 60 ml.

Lemon juice - a spoon.

Honey - 10 ml.

Oil (sunflower) - 25 ml.

Cooking method:

To make a powder, you need to grind mustard seeds in a coffee grinder and sift through a sieve. Then add salt to the resulting powder, pour hot water and mix everything together well.

After the resulting mustard, you need to decompose into jars and tightly close them with lids, leave to infuse for a week.

This seasoning is perfect for meat dishes, sausages or as an addition to side dishes.

Recipe 7. Powder mustard at home with fruit

Ingredients:

Apple - 1 fruit.

Dry mustard - a spoon.

Oil - 30 ml.

Vinegar - 1.5 tablespoons.

Sugar sand - 20 gr.

Lemon juice - a teaspoon.

Salt, cinnamon.

Cooking method:

First you need to bake an apple in the oven, carefully wrapping it in foil in advance. Temperature regime it is recommended to set 180 degrees, and the time is 10 minutes.

After the apple, you need to thoroughly clean the skin and seeds, and rub the fruit itself through a sieve. The resulting apple gruel must be mixed with other components, not taking vinegar into account, and mixed until a homogeneous consistency is obtained.

Then you need to pour vinegar into the existing mass and mix everything well. Be sure to try the seasoning and if the mustard is sour, then sugar can be added to it.

After the mustard is infused and acquires a specific fruity taste, it must be put in jars and refrigerated for 48 hours. At the same time, mustard should not be forgotten to be mixed regularly so that it turns out to be a homogeneous consistency.

The resulting mustard will be slightly sweet and not particularly strong - it is perfect as an addition to children's food.

Mustard powder at home - little tricks for its preparation and useful tips

In order for the mustard to turn out spicy and fragrant, it is recommended to add cloves, cinnamon and dry wine (white) to it.

You can rehabilitate mustard when it dries by adding vinegar to it and mixing thoroughly.

For greater preservation for a long time, milk can be added to the mustard by mixing the components well. Or put a slice of lemon on top of the mustard, tightly closing the jar.

For greater tenderness and piquancy, it is recommended to add honey to mustard.

Mustard is stored in winter period about 3-4 months, and summer season no more than 30 days.

In order for mustard to retain its taste and aroma, it must be removed for storage in a dark place.

Such a delicious spice as mustard, cooked at home on your own, will help those who have tried it at least once to abandon the purchased product forever.

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 preparing 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, warm or hot water is used. Boiling water makes the taste of the sauce softer and not burning.

To get a more aromatic sauce, cinnamon, cloves, nutmeg, white wine are added to the 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 sharper the taste will be.

You have learned how to brew mustard correctly. Now let's look at various mustard powder recipes 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. Inhabitants different countries they 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 the classic recipe for making 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 hot water over them and mix 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 in cucumber brine.

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 milder and spicier taste.. To prepare the sauce, both fresh honey and candied honey are used. Before cooking, it is melted in a water bath or in a 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 for making the sauce. 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 the mustard powder, gradually dilute it with 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

Sour varieties of apples, such as Antonovka, are suitable for making mustard with applesauce. Consider a 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.
IN last turn add 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.