Homemade classic mustard powder recipe. How to make homemade mustard: main secrets and best recipes

Mustard is herbaceous plant, from the seeds of which a spicy and original seasoning is made for various dishes. For its preparation, both powder (ground seeds) and whole grains of the mustard plant are used.

In our country, a common method for making mustard is considered to be a recipe made from powder.

Process of making mustard powder

This product is made from mustard seeds using cold pressing and is natural.

Depending on the plant variety, seeds are divided into:

  1. Yellow-white. Seeds of this variety are characterized small in size And round shape, also have a pungent taste and pungent odor.
  2. Black. This type of seed is dark gray in color. They are several times larger in size than the yellow-white ones.
  3. Sarepta. They are the most common variety used in cooking. The seasoning made from the powder of this type of grain is called “Russian mustard.”

In addition to its original taste, dry mustard powder contains many different beneficial microelements that have a positive effect on the functioning of the nervous and cardiovascular systems.

In addition, this powder contains great amount vitamin A, which helps rejuvenate the skin and normalize vision.

Thanks to your beneficial properties, mustard powder is widely used in medicinal purposes. Very often it is used in the form of special baths or mustard plasters for the prevention and treatment of pneumonia, acute respiratory diseases, hypertension, angina, and even insomnia.

Just recently, when there were no special detergents, mustard powder was used to wash and disinfect dishes.

Classic cooking method

How to make mustard according to the classic recipe? First check the presence of the following ingredients:

  • 3 tbsp. spoons of Sarepta mustard seed powder;
  • 1 tbsp. spoon sunflower oil;
  • 100 milligrams of boiling water;
  • 2 tbsp. spoons lemon juice or 2 teaspoons of nine percent vinegar;
  • 1 tbsp. l. Sahara;
  • 0.5 tbsp. spoons of salt.

The steaming process is as follows:

  1. Pour boiling water into a glass jar or other sealable heat-resistant container, in which you need to dissolve the salt and sugar.
  2. Add mustard and mix well to obtain a consistency similar to thick sour cream.
  3. Cover the resulting consistency with sunflower oil so that it creates a kind of film.
  4. Cover the container tightly with a lid and place in a warm place for a couple of hours to steam.
  5. After two hours, add lemon juice or vinegar to the seasoning and mix well. After which the mustard is considered ready for use.

Seasoning with cucumber pickle

Currently, you can find mustard with various flavorings on grocery store shelves. However, it is worth considering that such excipients are not natural. Therefore, many housewives prepare this product on their own, at home.

And to diversify taste qualities mustard, various natural ingredients, for example, cucumber pickle.

Necessary ingredients to make mustard powder at home:

  • 200 milligrams of cucumber pickle;
  • 1 cup mustard powder;
  • 1 tbsp. a spoonful of sunflower or olive oil;
  • sugar and vinegar to taste.

To prepare the seasoning you need:

  1. Pour the powdered mustard seeds into a special container, pour cold brine over them and mix.
  2. Add vinegar, sugar, vegetable oil and mix everything well.
  3. Place the mixed mustard in a warm place for ten to twelve hours.

Dried spices (cloves, cinnamon, ginger) can be added to this seasoning.

Brewing with cabbage brine

This method is not only tasty, but also more healthy. Since cabbage brine contains very a large number of useful for human body microelements.

To prepare this mustard, you need to ensure that you have the following ingredients:

  • 180 milligrams of cabbage brine;
  • 2 tbsp. spoons of mustard powder;
  • 1 p. a spoon of any vegetable oil;
  • 1 tsp apple cider vinegar.

When all the ingredients are prepared, you can proceed directly to the process of brewing the seasoning:

  1. Pour the brine into a clean, tightly closed container. In this case, to make the spice more pungent and aromatic, the brine should be heated a little.
  2. Add mustard powder to it.
  3. Mix everything thoroughly, cover tightly with a lid and place in a warm place for three to four hours.
  4. After the allotted time has passed, add oil and vinegar to the mustard mixture.
  5. Mix everything again and you can eat it.

This recipe can be prepared without vinegar, but then the seasoning will have a shorter shelf life.

Spicy mustard

This recipe calls for the following products:

  • six teaspoons of mustard powder (heaped);
  • one teaspoon of granulated sugar;
  • one tbsp. a spoonful of sunflower oil (it’s best to use homemade, flavored oil);
  • hot water (boiling water);
  • salt to taste.

Steaming hot mustard is done as follows:

  1. Pour Sarepta powder into a dry two-hundred-gram jar.
  2. Then sugar and salt are added and everything is mixed.
  3. Add boiling water little by little to the resulting mixture and stir at the same time.
  4. Water must be added until the consistency of the seasoning becomes like thick sour cream.
  5. Cover the resulting suspension with a lid and leave to ferment in a warm place for two to three hours. Wherein optimal temperature For fermentation, plus sixty degrees Celsius is considered.
  6. Next you need to add oil and mix the mustard consistency well.
  7. When the seasoning has cooled, it can be eaten.

Seasoning with honey

This recipe allows you to prepare an original seasoning that will be sharp, spicy, sour and sweet at the same time. In addition, it will have a characteristic honey taste.

The secret of this mustard is that it must be prepared from seeds, which must first be ground in a coffee grinder before steaming and sifted to remove debris.

This cooking method requires the following products:

  • 70 g mustard seeds;
  • 50 ml water;
  • 1 tbsp. spoon of lemon juice;
  • 5 ml of natural bee honey;
  • 20 ml refined oil;
  • salt.

The process of preparing mustard-honey seasoning is as follows:

  1. First of all, you need to grind the seeds into powder and sift. The result should be at least 50 ml of high-quality mustard powder.
  2. Add salt to the powder and stir.
  3. Add boiling water to the resulting dry mixture and stir everything thoroughly. If you get a very thick consistency, it is recommended to add a little more water.
  4. You need to add honey, oil and lemon juice for a longer time and grind everything well.
  5. Cover the resulting slurry with a tight lid and leave to ripen in the refrigerator for five days.

The finished seasoning goes well with both meat and fish dishes.

Benefits and harms

Mustard seeds contain a wide variety of beneficial microelements that have the following positive effects on the body:

  • stimulate appetite;
  • improve digestive functions;
  • strengthen the immune system;
  • neutralize toxins;
  • promote the rapid breakdown of fatty foods;
  • normalize high blood pressure;
  • improve the functioning of the cardiovascular and nervous systems.

Concerning side effects, then they can form due to excessive and uncontrolled consumption of this product, which often results in internal or external burns.

Conclusion

Homemade mustard will be much more aromatic and tastier than store-bought mustard. Moreover, you can prepare it at home according to your preferences.

Fans know that truly healthy and spicy mustard can only be made from grains, since powder manufacturers often save on its preparation: they do not grind the seeds of the plant, but the cake left after squeezing the oil out of them. And when making paste, less valuable soybean oil is added.

White mustard seeds are bright yellow, and the seasoning obtained from them is mildly spicy. If you need mustard with a pungent taste and a rather pungent but appetizing smell, you need to take Sarep grains. This variety is familiar to everyone from the store-bought seasoning. The hottest is black mustard. The paste made from it has a red-brown tint. This seasoning should be used with caution even by those who like it spicy.

To prepare homemade mustard according to any recipe, you need to grind the grains. You can do this yourself using a mortar and pestle or use a coffee grinder. The resulting powder must be sifted through a fine strainer.

Homemade mustard with honey

Ingredients:

  • mustard seeds

    200 g vinegar

How to cook homemade mustard with honey:

  1. Grind the mustard seeds to a powder consistency and sift through a fine sieve.
  2. Place honey on fire and bring to a boil. Pour in the resulting mustard powder in a thin stream, mix it, pour in the previously boiled and already cooled vinegar.
  3. The resulting composition is quickly and thoroughly mixed until smooth.
  4. Homemade mustard with honey is ready to eat.

Homemade mustard from grains (second recipe)

Talesofakitchen


Ingredients:

    3 tbsp. tablespoons crushed mustard seeds

    2 tbsp. spoons of sugar

    1 teaspoon salt

    3 tbsp. spoons of chilled vinegar

How to make homemade mustard from grains:

  1. Sift the crushed mustard through a fine sieve, add sugar, salt, and chilled table vinegar to the resulting dry powder.
  2. Mix the ingredients until you get a thick mass without lumps.
  3. This method of preparing mustard is interesting because you can adjust its strength. The longer the mustard is stirred, the more aromatic and spicier it becomes. Some gourmets advise doing this for at least 1 hour. Experts assure that the seasoning will only benefit from this in taste and strength.

This cooking method will require some skill, since there will be several ingredients on the fire at the same time that will require attention.


ThePioneerWoman


Ingredients:

    150 g table vinegar

    200 g mustard powder obtained from grains

    1 tbsp. spoon of burnt sugar

How to make homemade mustard with burnt sugar:

  1. Pour vinegar into a metal container and bring it to a boil. Without allowing the liquid to cool, pour it into a saucepan containing 200 g of mustard powder obtained from grains. The composition is quickly and thoroughly mixed.
  2. Prepare burnt sugar, 1 tbsp. pour a spoonful of it into the mustard mixture when hot.
  3. Mix all ingredients quickly and well again and place the pan on the stove. Bring the mixture to a boil, remembering to constantly stir it.
  4. Turn off the heat and continue stirring until the mixture cools completely.
  5. The mustard obtained in this way has an excellent taste and aroma. Its strength depends on what type of grain was chosen for preparing mustard powder.
An unusual recipe for apple mustard in our video! Watch and cook!

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 prepare mustard you will need inexpensive products, which are always at 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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 fact is that homemade fresh mustard does not 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 slightly change the taste of 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;
  • A small amount of ginger or nutmeg will help diversify the taste of the usual classic mustard.

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 allspice ground;
  • 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.
  1. Pour mustard powder into 2 cups of boiling water, stir and leave for a day.
  2. Drain the settled water, add salt, sugar, oil, vinegar and spices.
  3. 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.
  1. Add mustard powder to pottery suitable depth.
  2. Pour in the brine in small portions, stirring constantly to avoid the appearance of lumps.
  3. Bring the mixture to the consistency of thick sour cream.
  4. Add vinegar, sugar, vegetable oil, mix again.
  5. 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.
  1. Bake wild apples or Antonovka (the fruits should be sour), cool, remove the skin, and puree.
  2. Mix it with mustard powder and add sugar.
  3. Mix everything thoroughly until smooth.
  4. 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 for this sauce.

Old Russian mustard

Products:

  • mustard powder - 3 tbsp;
  • crushed cloves - 6 g;
  • sugar - 3 tbsp;
  • vinegar.
  1. Place mustard, sugar and cloves in the prepared bowl.
  2. Pour vinegar until a liquid mass forms.
  3. Pour the mixture into jars and cover with tight lids.
  4. First, place the jars in a low-heat oven for about 40 minutes, then keep in room temperature.

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

An old French mustard recipe

Products:

  • 600 g 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.
  1. Mix all the ingredients, and first chop the herring, capers and olives.
  2. Pour in the vinegar and mix the whole mixture thoroughly.
  3. Let the mustard brew for a day and you can use it as a seasoning.

Only for extraordinary individuals! Stop being content with cookie-cutter store-bought products, it's time to show off your creativity! We prepare mustard from mustard powder according to the best recipes.

Whoever has not tried mustard has 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 advantages of the former are undeniable. First, you prepare your own mixture of ingredients, adjusting the spiciness of the mixture yourself. Secondly, the seasoning is always fresh and does not contain extraneous preservatives or other chemicals designed to preserve mustard for long periods. So buy mustard powder and get to work!

How to make mustard from mustard powder

Take 2 tbsp. mustard powder and pour them into a plate for cooking. Add one tablespoon of any brine and begin to vigorously grind the powder. Try to use all the contents as much as possible at once and get rid of lumps as you go.

Then add a second spoon of brine and continue grinding the mustard in the same spirit. After turning the mixture into a homogeneous mass, pour the last, third, spoon of brine into it and repeat the whole process again. The ground mass should have a thick puree-like state.

Pour boiling water over the resulting mixture to eliminate strong bitterness and prevent the appearance of lumps. Without stirring, leave the mixture for 10 minutes. Then carefully drain excess liquid.

Due to the fact that we diluted the mustard powder with brine, we added a little salt at the tip of a teaspoon. If you like a saltier taste, you can add half a teaspoon. To ensure 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 that will give the seasoning a pleasant taste.

If you like any seasonings, you can add them. Then mix the resulting mixture well and pour it into a storage container. It's better to choose glass containers with a tight-fitting lid.

The mustard must ripen, so we put the jar in a dark place for 1 day, after which the spicy seasoning will be finally ready. If you don't like the taste of the resulting product, add more spices, salt or sugar. If the seasoning is too spicy, dilute it with vegetable oil. A texture that is too liquid can be corrected by placing the mustard to “ripen” in the refrigerator for a day.

Attention! When cooked, mustard powder releases pungent essential oils, so do not lean too close to the plate.

Sweet mustard

Take 4 tbsp. mustard powder, mix it with 1 tbsp. starch. If there is no starch, take flour. Slowly add white wine, stirring constantly to avoid lumps. If there is no wine, it is replaced with lemon juice or water. The end result should be something like a paste, and this requires about 50 g of liquid. Leave the resulting mixture alone for 20 minutes. Then add 3 tbsp. wine vinegar, one spoon each of sugar and vegetable oil.

When using lemon juice, you don't have to add salt at all. In other cases, add half a teaspoon of salt. Mix the resulting mixture 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 has infused, add 180 g of sugar and various spices to it. For example, cloves, nutmeg, cinnamon and others. All you have to do is 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 clove of garlic and 1 small onion. Stir well and bring to a boil. Next, reduce the heat and cook for 5 minutes. The resulting mixture must be cooled and strained through a sieve.

Pour one sachet of mustard powder (50 g) into the cooled solution. To prevent lumps from forming, add it gradually, stirring the mixture well. Add 1 teaspoon of vegetable oil, salt and a few drops of Tabasco sauce. If there is no sauce, replace it with 1 teaspoon tomato paste. The mixed mixture must be boiled until it becomes sour cream. Finished product cool. Pour it into glass jar. After 2 days, remove the mustard from the refrigerator and eat it to your heart’s content.

Fresh seasoning is especially tasty. It should be stored in the refrigerator for no more than 7 days, due to the fact that over time, mustard loses its aroma and pungency. Serve the seasoning at the table, spread it on bread or add it to dishes. Bon appetit!

Step by step guide in video format will help you quickly learn how to prepare this fiery seasoning.

Step 1. Prepare the dishes for mustard.

For ready-made mustard, small glass jars with lids, for example, from baby food, are suitable. We thoroughly wash the jars with soap and water, rinse and wipe dry with a towel. We also thoroughly wash and wipe the lids.

Step 2. Dilute mustard powder.

First you need to boil some water. Then take a bowl and pour mustard powder into it. Check to make sure there are no lumps. Add a little - 2 tablespoons boiled, warm water. Mix everything well. There should be no lumps. If you come across any lumps, rub them with a spoon. It is best to stir mustard with water using whisks. Then add the remaining amount of warm water - 4 tablespoons. The consistency of diluted mustard should be like thick porridge.

Step 3. Infuse mustard.

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

Step 4. Mix the ingredients.

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

Step 5. Place the mustard into jars.

Transfer the mustard into glass jars and close the lids tightly. Then we put it away for a day in a dark place. Must be at room temperature. If you make mustard in the evening, the hot mustard powder is ready by lunchtime the next day. In the future, 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 pungency and aroma.

If you are not satisfied with the taste of the prepared mustard. You can always adjust it by adding salt or sugar. If the mustard turns out to be too hot, you can add more vegetable oil.

If the mustard turns out runny, it doesn’t matter, the very next day it will become thicker.

Remember that hot mustard, like horseradish, always starts out very spicy. To do this, it must stand for 2-3 weeks for a little while so that its sharpness subsides. Never try it immediately after cooking!

You will cry huge crocodile tears and then curse me. Best to enjoy spicy mustard after 2 - 3 weeks, when the taste will be moderately spicy, like our store-bought good mustards, Cossack mustards, etc., only the taste will be much more refined and very interesting.