How to make spicy mustard. Making spicy Russian mustard from powder

Vendanny - Dec 15th, 2015

You don’t have to buy a tasty and healthy mustard sauce or seasoning in the store, but prepare it at home. All you need is to have a good recipe and buy or grow mustard seeds or powder.

To prepare mustard from grains at home, we start by drying the grains in a dry frying pan, grinding them in a coffee grinder, and brewing them with boiling water. After a short time, drain the water and grind the mustard until smooth. This mixture with the addition of spices is what makes up the mustard that we buy in the store. Only the one in the store contains all sorts of harmful additives, but the homemade one can be made useful and diversified by adding different components to it. I suggest you get acquainted with basic homemade recipes that will tell you how to make homemade mustard from powder and grains.

Take 180 g of mustard preparation and pour 250 ml of hot wine vinegar into it, mix and leave in a warm place overnight. In the morning, add 180 g of sugar, crushed or ground spices (cinnamon, allspice and black pepper, nutmeg, cloves, cardamom) and half a lemon. Mix thoroughly again and leave to brew for a couple of hours. The seasoning is ready.

Improved store-bought mustard

If you want something new, but don’t want to bother with mustard preparation, then you can change the taste of store-bought mustard by adding 1 tbsp. a spoonful of fresh finely chopped dill and 3 tbsp. spoons of olive oil. Mix the mixture well and the new mustard is ready. We spread it on bread, it is useful for dressing salads, as well as meat and fish.

Homemade honey mustard or honey mustard sauce

We begin preparation by taking dry mustard grains, grinding them in a hand mill or coffee grinder, and sifting them through a thick sieve. Separately, boil honey in a saucepan. After removing from the heat, add mustard powder to it, which we have sifted. Dilute with boiled and slightly cooled vinegar. Stir well, place in a sterile jar and seal.

For 1 glass of ground mustard, take 200 mg of vinegar and 1 glass of honey.

Homemade mustard powder

Take dry ground mustard, pour it into a saucepan, pour boiling vinegar over it, add granulated sugar and sugar burned in a frying pan, stir everything well, let the mixture boil, pour it into another container and stir until it cools. If the mustard turns out thick, dilute it with boiling vinegar. Place in a jar and close with a regular lid.

For 200 g of mustard, take 150 mg of vinegar, 200 g of sugar, 1 tbsp. a spoonful of burnt sugar.

Homemade mustard - a simple recipe

Add salt and sugar to the crushed mustard powder, stir and dilute with cold vinegar. Then stir again for about an hour. The more you stir this mustard, the stronger and better it tastes.

At 3 tbsp. spoons of dry mustard, take 1 teaspoon of salt, 2 tbsp. spoons of sugar, 3 tbsp. spoons of vinegar.

Gray mustard in French

Add sugar to the gray mustard, stir well, then, stirring constantly, pour in the vegetable oil. Continue stirring until the mustard turns into a thick lump. Then add crushed cinnamon and cloves, dilute with cold vinegar. It turned out to be a liquid porridge. Pour it into jars, close with tight lids and keep in a warm place for a week. After a week, mustard can be eaten.

For 400 g of gray mustard, take 300 ml of vegetable oil, 200 g of sugar, 6 g of cinnamon and cloves, 250 ml of vinegar.

Homemade mustard in English

Pour vegetable oil into dry ground mustard, stir, cover and leave for 12 hours. Then, little by little, add boiling vinegar, stir all the time until it cools, add granulated sugar, sugar burned in a frying pan, stir and leave for a week in a warm place.

For 200 g of dry mustard, take 150 ml of vinegar, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sugar, 3 teaspoons of burnt sugar.

Mustard is strong

Add crushed cloves, sugar to the ground mustard and dilute with vinegar until it is more liquid than regular mustard. Stir until there are no lumps and cook until the mixture is thick. Remove from heat, dilute with cold vinegar to the consistency of regular mustard, and pour into jars. First (1 week) store the mustard in a warm place and then at room temperature.

At 3 tbsp. spoons of dry mustard, take 6 g of cloves, 4 tbsp. spoons of vinegar, 2 tbsp. spoons of sugar.

Apple mustard

To prepare mustard, bake sour apples and rub through a sieve. Add apples to yellow mustard, mix, add sugar, salt, hot vinegar with spices. Let the mustard brew for 3 days and you can use it.

At 3 tbsp. spoons of yellow ground mustard take 4 tbsp. spoons of baked apple puree, 150 ml vinegar, 2 tbsp. spoons of sugar, 2 teaspoons of salt.

Homemade mustard can be stored in the refrigerator for more than a year and it will not spoil, and if it thickens, add vinegar to it and stir.

Mustard is a herbaceous plant, the seeds of which are used to make a spicy and original seasoning 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:

Yellow-white. The seeds of this variety are small in size and round in shape, and also have a pungent taste and pungent odor.
Black. This type of seed is dark gray in color. They are several times larger in size than the yellow-white ones.
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 a huge amount of vitamin A, which helps rejuvenate the skin and normalize vision.

Due to its beneficial properties, mustard powder is widely used for 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.

More 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. a spoon of sunflower oil;
100 milligrams of boiling water;
2 tbsp. spoons of 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:

Pour boiling water into a glass jar or other sealable heat-resistant container, in which you need to dissolve the salt and sugar.
Add mustard and mix well to obtain a consistency similar to thick sour cream.
Cover the resulting consistency with sunflower oil so that it creates a kind of film.
Cover the container tightly with a lid and place in a warm place for a couple of hours to steam.
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 the taste of mustard, various natural ingredients are added to it, 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:

Pour the powdered mustard seeds into a special container, pour cold brine over them and mix.
Add vinegar, sugar, vegetable oil to the resulting mixture and mix everything well.
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 a very large amount of microelements useful for the human body.

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:

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.
Add mustard powder to it.
Mix everything thoroughly, cover tightly with a lid and place in a warm place for three to four hours.
After the allotted time has passed, add oil and vinegar to the mustard mixture.
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:

Pour Sarepta powder into a dry two-hundred-gram jar.
Then sugar and salt are added and everything is mixed.
Add boiling water little by little to the resulting mixture and stir at the same time.
Water must be added until the consistency of the seasoning becomes like thick sour cream.
Cover the resulting suspension with a lid and leave to ferment in a warm place for two to three hours. In this case, the optimal temperature for fermentation is considered to be plus sixty degrees Celsius.
Next you need to add oil and mix the mustard consistency well.
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:

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.
Add salt to the powder and stir.
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.
You need to add honey, oil and lemon juice for a longer time and grind everything well.
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.

As for side effects, they can occur with excessive and uncontrolled use 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.

Hello dear readers. Today I will tell you how to prepare spicy mustard at home. If you think this is difficult, then I can assure you that it is more difficult to buy good mustard powder than to make the mustard itself.
The fact is that to make good mustard, pure mustard powder is desirable.

For example, I have been looking for pure mustard powder for a long time. But I was never able to find yellow mustard powder without black dots. If earlier you could buy it at a pharmacy, now pharmacies sell either mustard plasters or the same powder from Indian mustard (Sarepta). But this mustard is brown in color, and when ground, it turns out to be a dirty yellow powder with black dots.
This recipe has been proven for decades; my father always made mustard himself and did not trust this process to anyone. This was his signature mustard. This mustard can be stored for up to six months, and if you take into account the fact that it does not contain preservatives, then this is a period.

My father always made it before the holidays, a day in advance, and as long as I can remember, we never bought mustard. Although I lied, before mustard, like mayonnaise, was sold only in 250 gram glass jars, and even before perestroika, once before the New Year holidays, I saw several jars of mayonnaise and one jar of mustard in the basement. I don’t know why my parents bought it then. One can only guess about this. Maybe my father didn’t get mustard powder, or maybe there were other reasons. But after that, at home I only saw mustard prepared by my father. My father prepared mustard not only for himself; he was often asked to make mustard by friends and relatives. Because you can’t buy this kind of mustard in the store.

Now let's move on to the recipe itself. I will now explain to you step by step how to prepare mustard at home. For this we need:

mustard powder
sugar one teaspoon
a little salt
some homemade sunflower oil

To prepare mustard, I take a 200 gram glass jar with a lid. Because mustard must be stored in a closed container. I put 6 teaspoons of mustard powder in a jar. As you can see in the photo, I have a mountain of spoons. Just the jar must be dry.

Then add one teaspoon of sugar and a little salt. As you can see in the photo of salt, we add no more than 1/4 of a teaspoon. Mix our mustard powder with sugar and salt well.

Pour boiling water over the resulting mixture and mix well. Add a little water and stir our mixture until the mustard has a consistency similar to sour cream. Mix everything very well, because if you don’t mix it well, you might end up with dark spots like this. I took a wet jar, and it turned out that I missed this place when mixing the mustard.

But this spot will not appear immediately. After we have mixed the mustard until smooth, we set the mustard to “ferment” or, as my father said, to ferment. We put the mustard in a closed jar in a warm place. This could be a heater or a heating radiator. The temperature required when fermenting mustard should be about 60 degrees Celsius. The mustard should steep for about 2-3 hours. And then I got this dark spot.

After our mustard has fermented, add oil. To prevent the mustard from becoming weathered on the table and to retain its “evil” qualities longer, we add a little unrefined sunflower oil to the finished mustard. I showed how much oil I add using a small mustard spoon, it's about 1/4 of a teaspoon. And again, we mix it all well. After the mustard has cooled, it is completely ready for use. It is not necessary to add oil; you can do without oil.

Did you know that the mustard plant itself is used in agriculture instead of chemicals? They sow the ground with mustard, and then simply plow up such fields. Roots and stems become fertilizers, and not just fertilizers, but organic acids that are easily absorbed by other plants, and the roots also perfectly repel harmful insects.

Did you know that not only mustard is made from mustard powder? Mustard powder is used in cooking, for various sauces, and for food preservation. For example, I love canned tomatoes with mustard seeds, and pickled tomatoes with mustard powder. They are also used for various spices and as seasonings in the meat industry. Used in medicine in mustard plasters, in cosmetology, for bathing and for warming up the feet. I always give my children foot baths with mustard powder at the first sign of a cold.

Note to housewives. If you are far from home, or even not far, but you don’t have detergent to wash the dishes. Regular mustard will do the job just fine. This can especially help in nature, because few people take detergent with them on a hike, and mustard is often at hand.

You see, it’s not that difficult to make spicy mustard at home, and believe me, ours turned out spicy. If you like it with horseradish, then you can add finely grated horseradish, about a teaspoon, to the already prepared mustard. And again mix everything well.

Well, with spicy mustard, we figured out how to make it at home. And soon I will cook delicious jellied meat. See you on the blog pages.

Looking for delicious spicy mustard sauce recipes? You will find the best options for preparing this dish in this article.

Currently, there is a varied assortment of this finished product available on store shelves. But any good housewife knows that seasoning prepared at home will give odds to any of the most recognized manufacturers.

How to make homemade mustard from mustard powder and cucumber pickle?

Make homemade mustard Surprisingly easy to prepare, but vigorous and tasty, mustard prepared with cucumber brine. Just two products, and the spicy original sauce for the most sophisticated gourmets is ready:

For a glass of cucumber pickle, take two tablespoons of fresh dry mustard
Stir thoroughly
Add a spoon of vegetable oil
Grind again
Let it brew for ten, twelve hours

Another wonderful thing about this recipe is that it can be stored for a very long time. If after cooking, carefully seal in sterilized jars.

Since salt and sugar are present in the brine, you can add them if desired.
Mustard is served with all cold cuts and hot dishes, aspic and jellied meat.
Particular adherents of this sauce spread it on bread. You can eat this sandwich with anything. Just enjoying the vigorous aromatic taste

How to make mustard with honey?

Make homemade mustard

Mustard powder - half a glass
Half a glass of boiling water
A teaspoon of liquid honey
A pinch: ginger, cardamom, ground cloves and salt
About two tablespoons of sugar and the same amount of vegetable oil

Recipe:

Dissolve mustard powder in boiling water
Fill with two glasses of cold water
Remove to heat for 24 hours
Lightly add boiling water to the spices
We insist, as much as mustard
After the required time, remove excess water from the mustard
Add salt, sugar, honey
Slowly add vegetable oil and vinegar
Add spice infusion
Mustard is ready for use in two days

How to make Dijon mustard?

Prepare homemade mustard Back in the 18th century, the production of the famous mustard began in the French city of Dijon, which was named after this city. The delicate and piquant taste obtained by replacing vinegar when preparing the sauce with the juice of unripe grapes quickly gained popularity.

There are about twenty recipes for making Dijon sauce. This mustard is known to everyone in the world. The real secret of the Dijon mustard recipe has been kept secret for four hundred years. Therefore, any proposed recipe will be an imitation of the real thing.

One of the closest in taste, which true gourmets should pay attention to:

Powdered mustard - fifty gram pack
Dry white wine -200 ml
Liquid honey - a little
Sunflower oil - half a teaspoon
Onion head
Salt - a pinch
Thick tomato paste

Cooking:

Finely chop the onion and garlic
Add honey and wine
Boil over low heat for just under a quarter of an hour.
Strain the mixture
Add mustard powder
Beat with a blender
Add butter and a little tomato paste
Add some salt
Place on the stove until excess liquid evaporates
The resulting thick mixture is refrigerated for two days.

Video: Homemade Dijon mustard

How to make French mustard?

Make homemade mustard One of the varieties of popular Dijon mustard is the so-called “French”. The highlight is that it is prepared from different types of ground grains.

Pour 250 grams of ground Sarep and black mustard grains into half a glass of boiling water
Mix well
Leave for 24 hours to stand
Then add: half a glass of white wine vinegar, a little salt, a little more sugar, one gram of cinnamon, cloves, fried onions
Beat the whole mass
French mustard sauce is ready

Recipe for mustard with grains

Prepare homemade mustard Despite the very refined taste, the recipe for such mustard is elementary. The emphasis on seasonings makes this sauce a truly original and beautiful addition to dishes.

Product composition:

Chilled boiled water - a full glass
Powdered mustard -200 grams
Grain mustard - 80 grams
Dry white wine - full glass
Acetic acid 5% - 200 ml
Dark sugar - one hundred grams
One small onion
Salt, cinnamon, turmeric - a small pinch each
Two chicken yolks

Recipe:

Soak both types of mustard
We insist for half an hour
Meanwhile, combine 5% acid with wine, seasonings, salt and coarsely chopped onion
Simmer on low heat for about forty minutes
Remove the remaining onion by passing the resulting mixture through a strainer.
Combine the swollen grains with the yolks and vinegar-onion seasoning
Place over low heat, slowly heating to a boil, stirring constantly
Cool down
Serve to the table

How to make mustard quickly?

Prepare homemade mustard The fastest way to prepare seasoning is without a long fermentation process. After all, depending on the recipe, it usually lasts from 12 hours to two days. Without fermentation, such a sauce is not very spicy and vigorous.

For lovers of not very spicy food, this will be very relevant:

Take 1 tablespoon of powder and dilute with the same amount of boiling water
Grind until smooth
Add 1 more spoon of boiling water and grind again. This steaming removes bitterness from the powder and prevents lumps from forming.
Let it sit for 8-10 minutes. During this time, excess essential oils will evaporate
To stop this process, pour in a measuring spoon of vinegar 9%
To soften the taste, add a little sugar and vegetable oil.
For variety, as an alternative, add lemon juice instead of vinegar, honey instead of sugar

How to make spicy mustard?

Prepare homemade mustard The spiciest mustard is considered to be “Russian” mustard:

Dilute a glass of dry mustard powder with hot water until sour cream thickens.
Fill with cool water on top
Let it sit for about 12 hours
Drain the water after the set time has elapsed
Add a pinch of salt, black and red pepper, a tablespoon of 9% vinegar, sugar, sunflower oil
Mix everything well
Can be consumed immediately. But after some time, the seasoning gains strength
Store in a tightly sealed container

Due to its beneficial composition, mustard helps accelerate the metabolic process in the body, which promotes the breakdown of fats. It is an excellent antioxidant, antiseptic, and has antibacterial properties. Boosts immunity and fights colds well.

Therefore, homemade sauce is not only an excellent addition to the regular gourmet diet, but also benefits the body.

Video: How to prepare mustard?

Mustard, which is considered to be the birthplace of Asia, has gained its popularity quite a long time ago.

The mention of this popular seasoning 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 a medical point of view.

And the French were the first to try mustard; it was they who created a spicy and appetizing sauce from mustard seeds, which was enjoyed by 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 tasty dishes, is the most delicious and aromatic seasoning, without which not a single festive feast or celebration can do.

General principles for preparing mustard from powder at home

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

ground mustard seeds, various herbs, herbs and spices, and is also based on various preservatives, aromatic and “E” additives.

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

Therefore, it is most advisable, and even healthier, to create mustard from dry powder at home yourself, based on selected recipes and general principles of preparation:

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

When making mustard and brewing it, you need to use warm or hot water rather than boiling water, since boiling water makes the mustard soft and not so hot.

In order for the mustard to acquire an even more appetizing taste and color, you can add ground fried nuts and mayonnaise to it.

With the help of mustard, any type 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 deteriorate over time, it will remain just as hot and appetizing.

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

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

A variety of recipes for making mustard powder at home

Recipe 1. Mustard from powder at home (classic version)

Ingredients:

Powder (mustard) – 100 gr.

Water (warm) – 1 glass.

Sugar – 0.5 teaspoon.

Salt – 15 gr.

Oil (sunflower) – 30 ml.

Cooking method:

You need 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 accumulate on the surface of the sauce, which must be carefully drained.

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

Recipe 2. Mustard from powder at home (a version 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 couple of peas.

Cooking method:

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

After the broth has subsided, it is necessary to strain it and add mustard powder to it. Then all components must be thoroughly mixed until a homogeneous mass is obtained.

Then you need to add oil, vinegar to the existing consistency and mix all the ingredients thoroughly again.

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

Recipe 3. Mustard from powder at home (using cucumber pickle)

Ingredients:

Mustard (powder) – 0.5 tbsp.

Brine (cucumber).

Sugar – 20 gr.

Oil (sunflower) – 20 ml.

Cooking method:

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

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

Then you need to add oil to the mustard.

Also, for greater piquancy, you can add pepper, nutmeg, cloves and other spices to the mustard, if desired, along with the brine.

Recipe 4. Mustard powder at home (French masterpiece)

Ingredients:

Mustard (powder) – 200 gr.

Vinegar - a quarter glass.

Sugar – 1 tbsp. spoon (with top).

Salt – 0.5 teaspoon.

Water.

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. The thickness of the mass should resemble thick dough.

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

When the time comes, the water from the resulting consistency must be drained and vinegar added, then granulated sugar, salt and cinnamon with cloves.

Mustard can be served to the table to season meat and other dishes.

Recipe 5. Homemade mustard powder 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 with cucumbers.

Nutmeg, salt, cloves, pepper.

Cooking method:

Pour mustard powder into a deep cup and fill 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 higher than the existing mass. When the liquid has cooled, you need to pour it out.

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

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

Recipe 6. Mustard powder at home with the addition of honey

Ingredients:

Mustard seeds – 80 gr.

Water 60 ml.

Lemon juice - spoon.

Honey – 10 ml.

Oil (sunflower) – 25 ml.

Cooking method:

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

Afterwards, the resulting mustard should be placed in jars and, tightly closing 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. Homemade mustard powder with the addition of fruit

Ingredients:

Apple - 1 fruit.

Dry mustard - spoon.

Oil – 30 ml.

Vinegar – 1.5 spoons.

Granulated sugar – 20 gr.

Lemon juice - teaspoon.

Salt, cinnamon.

Cooking method:

First you need to bake the apple in the oven, wrapping it well in foil in advance. It is recommended to set the temperature to 180 degrees and the time to 10 minutes.

Afterwards, the apple must be thoroughly peeled and seeds removed, and the fruit itself must be rubbed through a sieve. The resulting apple pulp must be mixed with other ingredients, not taking into account the vinegar, 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, you can add sugar to it.

After the mustard has infused and acquired a specific fruity taste, it must be placed in jars and refrigerated for 48 hours. At the same time, you must remember to stir the mustard regularly so that it has a uniform consistency.

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

Mustard from powder at home - small tricks for preparing it and useful tips

To make the mustard spicy and aromatic, it is recommended to add cloves, cinnamon and dry wine (white).

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

For greater preservation over a long period of time, you can add milk to the mustard by thoroughly mixing the components together. 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 the mustard.

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

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

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