Mustard Powder Instant Recipe. Recipes for making mustard at home from mustard powder. So, for a glass of mustard powder, in addition to the brine itself, you will need

Mustard is perhaps one of the most popular sauces among Russians. And this is not surprising, because without it it is difficult to imagine some dishes especially loved by our compatriots. For example, well, what kind of jelly without mustard? And how good sausages fried on fire are with her! And a piece of bacon with mustard and garlic - well, it's just delicious! You can buy mustard without any problems at any store, but its taste or pungency is far from always satisfactory. Homemade mustard is another matter - you can always make it the way you want, taking into account personal preferences, and at the same time add the desired flavor notes to it, for example, honey, lemon juice or spicy spices. And in general, homemade mustard is always tastier, more natural and healthier than any store-bought counterparts. Do you agree? Then let's get started!

Homemade mustard is prepared without much difficulty, and even inexperienced housewives will cope with this task. In the simplest variation, mustard powder is mixed with water, salt, sugar and spices, after which it is aged in a warm place for several hours - from 6 to 10. However, if you want to get a truly fragrant and spicy sauce, it will be more appropriate buy mustard seeds and grind them into powder yourself. In addition, homemade mustard can also be prepared using whole mustard seeds - in this case, you will get a condiment known as Dijon mustard.

To prepare mustard, use only high-quality mustard powder, paying attention to its expiration date. Mustard powder is recommended to sift - thanks to this procedure, you minimize the likelihood of lumps when mixed with water. By the way, about water. In recipes, mustard is usually ground with boiling water or hot water - keep in mind that boiling water softens the taste of the seasoning, reducing the heat, so if you need a very spicy mustard, add warm water. Mustard powder should be thoroughly mixed with water to a homogeneous consistency - it is very convenient to use a whisk for this. The consistency of the final mixture should resemble thick sour cream.

Adding vegetable oil to mustard reduces the spiciness of the final product. Thus, if you need vigorous mustard, use it to a minimum, but if you want to get a seasoning with a delicate taste, add more oil. Despite the fact that homemade mustard is a simple product, prepared with just a few ingredients, this does not at all eliminate the opportunity to experiment. Spicy spices such as black pepper, cinnamon, cloves, nutmeg, and ginger, as well as honey, lemon juice, white wine, applesauce, and even tomato paste, can be added to mustard for a new flavor profile. After the mustard is infused at room temperature for several hours, it should spend in the refrigerator for about a day before use. The longer the mustard sits, the sharper it will turn out.

Homemade mustard is not stored for a very long time, so it makes no sense to harvest it for the future - it is better to do it as needed, especially since the recipe is extremely simple. On average, mustard can be stored for about three months in a cool place, but usually after a month and a half the product begins to lose its original taste and aroma. To keep homemade mustard fresh longer, you can put a thin slice of lemon on it. Also, with the help of a lemon, you can “revive” a dried seasoning - put a few drops of lemon juice into the mustard and add a pinch of sugar.

And finally, a little about the benefits. Homemade mustard not only makes dishes tastier and increases appetite, but also has a lot of valuable properties. Mustard seeds contain a large amount of vitamins, minerals and essential oils, which have a complex effect on health. First of all, mustard is rich in vitamins A, D, E, B vitamins, potassium, calcium, zinc, iron and magnesium. This allows it to favorably influence digestion processes, actively break down fats, speed up metabolism, maintain cardiovascular health and fight colds.

Homemade mustard is not only an excellent companion for various dishes, but also an excellent marinade for meat. softens meat fibers well and makes meat even more appetizing. Even if you just spread a little mustard on a slice of bread and serve it with soup, it will turn out to be especially tasty. Would you like to try it sooner? Our recipes are already waiting for you!

Home mustard "Classic"

Ingredients:

• 3 tablespoons mustard powder
• 2 teaspoons vegetable oil,
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 200 ml of water.

Cooking:
Mustard powder, along with salt and sugar, put in a dry, clean jar. Pour in boiled water, let it cool a little beforehand, and stir until a homogeneous consistency is obtained. The consistency of the mixture should resemble thick sour cream and not contain lumps. After that, the mustard should be put in a warm place for 10 hours, closing the jar with a lid. After this time, you need to add oil to the mustard and mix well.

Honey mustard has a mild flavor, so it can be used for marinating meat and as a base for salad dressings. For the preparation of mustard, both fresh honey and candied honey can be used - in the latter case, it should first be melted in a water bath or in a microwave.

Homemade mustard with honey

Ingredients:

• 5 tablespoons mustard powder
• 4-6 tablespoons of water
• 1 tablespoon honey
• 1 teaspoon vegetable oil
• 1/3 teaspoon salt.

Cooking:
Dilute the mustard powder in hot water until a homogeneous mass without lumps is obtained. Add salt, honey and vegetable oil. Mix well. If you want a sweeter mustard, add more honey. Put the mustard in a jar, close the lid and put it overnight in a warm place.

Fans of particularly spicy, breathtaking mustard will surely enjoy our next recipe. To make mustard even hotter, add ground ginger to it and remember not to mix mustard powder with boiling water, as it softens the spiciness. An important condition for obtaining burning mustard is also a long infusion in the refrigerator - at least a week.

Home mustard "Vigorous"

Ingredients:

• 6-8 tablespoons of water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 tablespoon apple cider vinegar.

Cooking:
In a jar or container, mix the mustard powder well with hot water, pouring it in a thin stream. There should be no lumps in the mixture. Close the jar or container with a lid and put it in a warm place for 7-10 hours. During this time, liquid forms on the surface of the mustard - no need to drain it if you want really hot mustard. Next, you need to add sugar, salt, apple cider vinegar and mix everything thoroughly. After the mustard has been in the refrigerator for a week, it is ready to eat.

Russian mustard is another example of a particularly spicy condiment. Its distinctive feature is the use of fragrant spices, due to which this mustard has a unique aroma.

Homemade mustard "In Russian"

Ingredients:

• 100 g mustard powder
• 2 tablespoons of vegetable oil,
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 bay leaves,
• 2 cloves,
• 1 pinch of cinnamon
• 1/2 cup 3% vinegar
• 1/2 glass of water.

Cooking:
Pour water into a small saucepan, bring to a boil, add bay leaf, cloves, cinnamon, sugar and salt. Stir, remove from the stove, cover the pan with a lid and let it brew. After 10 minutes, strain the liquid and gradually pour into the mustard powder, stirring. Next, pour in vegetable oil and vinegar. Add vinegar gradually so that the mustard does not turn out too liquid. Stir until smooth and transfer the mustard to a jar. Before use, it should be infused in the refrigerator under the lid for a day.
Adding lemon juice to the mustard, as in the following recipe, not only gives the product a pleasant sourness and delicate aroma, but also extends the shelf life.

Homemade mustard with lemon juice

Ingredients:

• 2 tablespoons mustard powder (heaping)
• 1 tablespoon lemon juice,
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon curry
• 80 ml of water.

Cooking:
Put mustard powder in a jar and stir with boiling water. Close the jar with a lid, wrap with a towel and leave for 8 hours. Add oil, lemon juice, sugar, salt and curry. To stir thoroughly. The mustard is ready to use.

Brine (cucumber, tomato or cabbage) can also be used to prepare mustard, which is very important in the cold season, when preservation is actively consumed, and the brine is usually poured out. Depending on the taste of the brine, mustard will have certain flavor notes. In general, brine usually adds a pleasant acidity to the sauce.

Homemade mustard in cucumber pickle

Ingredients:

• 6 tablespoons mustard powder
• 8-10 tablespoons of cucumber pickle,
• 1 teaspoon vegetable oil.

Cooking:
Mix mustard powder with chilled brine until a homogeneous mass is obtained in a clean, dry jar. Stir with vegetable oil and let the mustard brew at room temperature for 6-8 hours.

Dijon mustard is a traditional French condiment that has a mild flavor and an extremely appetizing aroma. Almost everyone likes this mustard. It can be added to salads, served with fish dishes and used to marinate meat - it will turn out just delicious.

Ingredients:

• 80 g mustard seeds,
• 60 g mustard powder
• 2 cups dry white wine
• 2 large onions
• 2 cloves of garlic
• 2 tablespoons flower honey
• 1 tablespoon vegetable or olive oil
• salt to taste.

Cooking:
Put finely chopped onion and garlic passed through a press into the pan. Pour in the wine, bring to a boil and cook over low heat for 5 minutes. When the mixture has cooled, strain the wine and discard the vegetables. Pour the wine back into the saucepan. Add melted honey, salt to taste and mustard powder. Grind thoroughly so that there is no lump left. Add oil, stir and put the pan on the stove. Pour in the mustard seeds, stir and cook, stirring constantly, until the mixture thickens. Arrange the finished mustard in jars.

Applesauce mustard is a type of fruit mustard. Pears or grapes can also be used for its preparation. This seasoning, which has a mild taste with sweet and sour notes, is perfect for meat dishes, salads and cheese cuts. You can’t call such mustard spicy, but you can offer it to children.

Delicate mustard on applesauce

Ingredients:

• 1 sour apple
• 1 tablespoon mustard powder
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1.5 tablespoons of 3% vinegar,
• 1 teaspoon lemon juice,
• a pinch of salt,
• a pinch of cinnamon.

Cooking:
Wrap the apple in foil and bake in an oven preheated to 180 degrees for 15 minutes. Allow the apple to cool, peel it, rub the pulp through a sieve and mix with all the ingredients on the list, adding the last vinegar. If the mustard seems sour to you, you can add a little sugar. After the mustard has been infused for two days in the refrigerator, it can be consumed.

Homemade mustard will not leave anyone indifferent. And how many different variations of it you can cook, just have time to try! Bon appetit to you and your loved ones!

Homemade mustard powder is quick and easy to prepare. The main thing is to stock up on just mustard powder. The rest of the ingredients shouldn't be difficult. Water, sugar, salt, vegetable oil, if desired, spices - that's the whole simple set.

I myself have been making mustard for over six years. In 2011, for my birthday, I tried to cook it for canapés, and since then I haven’t bought a store-bought one ... My own is always more fragrant and fresh. In addition, you can experiment with spices indefinitely!

My strong point is vigorous homemade mustard! 😀 I confess, I just don't understand the other... Well, the truth is - why is it needed if it has some kind of indistinct taste?! In my opinion, this product should be spicy a priori. You know, at the level - gouge out your eye! 😉

However, one should not forget that spices also add pungency to mustard. However, you can do without them altogether. It will be good too. But with them, in my opinion, it is better. The main thing is that you like the seasoning used, that is, do not take risks with unfamiliar spices, because there will be quite a lot of mustard from the given amount of ingredients. It is better to try a new spice in soup or when cooking potatoes. Evaluate the taste and, if everything is good, use further.

This time I took suneli hops and Provence herbs. The main thing here is not to overdo it. For 1 cup of mustard powder, 0.5 coffee spoons of each seasoning was enough for me. If you take something spicier, such as cayenne pepper, then the proportions need to be further reduced. And yes - homemade mustard from instant powder, insisting, gets stronger day by day! 😉

List of ingredients:

How to make homemade mustard from powder quickly:

So, salt and sugar were poured into hot boiled water (its temperature should be about 65-70 degrees). Stir until completely dissolved.

Then I added mustard powder. I want to pay special attention to its density - because in one glass (for 200 ml of liquid) it turns out not 200, but 100 grams of this powder.

Stir thoroughly until a beautiful homogeneous mass without lumps is obtained.

I also added sunflower oil.
In the absence of raspberry, you can take any other vinegar - for example, apple, balsamic, ordinary table. The main thing is not to confuse with 70% acetic acid :)
When choosing an oil, you can give preference to olive oil. Purified or natural - also your choice. I like fragrant mustard, so I use unrefined sunflower oil.

After thoroughly mixing the oil with vinegar, I added suneli hops and Provence herbs. I experiment almost every time with spices in mustard. True, hops-suneli is still my favorite;)

For the last time, I thoroughly mixed the whole mass. The consistency is good, neither runny nor too thick. That's all - homemade mustard powder, instant, almost ready!

Why almost? Because now you need to put it in jars, close the lids and leave it warm (just in the kitchen) for 3 hours.

During this time, it will ripen, after which it must be stored in the refrigerator. And, of course, start eating with all sorts of goodies! ;) Sausage, stuffed eggs, any sandwiches, dumplings, soups... Yes, just with boiled potatoes - well, very tasty, and a completely different mood from the meal! ;)

Now you know that homemade mustard powder is quick, easy and delicious! Have you tried it and you know? ;)

Watch the announcements of the best articles! Subscribe to Baking Online at ,

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Homemade dishes and sauces are always healthy and tasty. But we constantly go to the store and buy spices with flavors, flavor enhancers and preservatives. What for? After all, at home, healthy and tasty seasonings are simply and quickly prepared. For example, after spending 5 minutes, you will get an excellent seasoning that is perfect for first courses, meat. How to prepare mustard from dry powder? Try making it with the recipes below.

How to make mustard from dry powder - recipes with photos

Mustard has properties to improve appetite, metabolism and digestion of fatty foods. At home, making sauce from it is convenient and simple. The hostess, according to her taste, can make it either very spicy, or give it a sweet and spicy note. To prepare mustard seasoning, cucumber pickle, honey, water and even a nut are used.

In cucumber pickle

Homemade cucumber brine sauce has an amazing taste. Vigorous taste will not leave anyone indifferent, and lovers of hot spices will be delighted with it. With a high concentration of cucumber pickle - salt and sugar do not need to be added according to the recipe. The proportion of ingredients during cooking must be strictly observed.

Ingredients:

• Dry product - 3 tbsp. l.
• Pickled cucumber brine (very concentrated) - 200 ml
• Vegetable oil - 1 tbsp. l.

On the water

Ingredients:

• Dry mustard - 2 tbsp. l.
• Vegetable oil - 2 tsp.
• Sugar - 2 tsp
• Salt - 1 tsp
• Boiling water - 4 tbsp. l.
• Lemon juice or vinegar - 2 tsp

Buy only a good dry product. If you see a lump in the powder, then it is better not to use this product for this recipe. Otherwise, the taste of the dish will upset you.

1. Before starting the cooking process, sift the powder through a sieve. Do not make a lot of seasoning at once, but rather prepare as much mustard as you need for 1 day. The freshly prepared mixture has a wonderful aroma and spicy taste.
   
2. Take 2 tbsp. l. powder and mix them with 2 tbsp. l. boiling water. Pound the mixture until smooth and pour a couple more tablespoons of boiling water into it. Stir and leave the sauce to infuse for 10-15 minutes.
3. When it cools down, add sugar, salt, oil to it.
4. Stir, then pour vinegar or lemon juice into the mixture. Mix thoroughly until smooth.
5. The product will become thick the next day after cooking. It is recommended to use it after a day.
   

With added honey

Ingredients:

• Mustard - 50 g
• Honey - 50 ml
• Salt - ½ tsp
• Water - 50 ml
• Sunflower oil - 20 ml
• Lemon juice - 1 tbsp. l.

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. Residents of different countries 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:

1. Pour the mustard powder with water, mix until smooth and leave in a warm place for 10 hours.
2. Drain excess liquid from the surface of the sauce.
3. 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:

1. Mix mustard powder, salt and sugar, pour hot water over them and mix with a whisk.
2. 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:

1. Boil water over low heat, add bay leaf, spices, salt and sugar to it, mix.
2. Remove from heat, cover with lid and let steep for 10 minutes.
3. Strain the cooled broth.
4. Pour the mustard powder into the broth and stir until smooth.
5. Pour in vegetable oil and vinegar, mix. You should get the consistency of a liquid slurry.
6. 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:

1. Combine mustard powder with sugar, dilute with brine and mix.
2. Transfer the mass to a glass container and leave to infuse overnight.
3. 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:

1. Sift mustard powder, add salt, pour hot water over and mix until smooth.
2. Add oil, lemon juice and honey, stir.
3. 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:

1. Sift the mustard powder, gradually dilute it with warm water to the consistency of a thick dough.
2. Bring the remaining water to a boil and pour over the resulting mustard mixture.
3. Insist mustard during the day.
4. Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, mix until smooth.
5. 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:

1. Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
2. Peel the cooled apple, rub the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, mix until smooth.
3. Lastly, add the vinegar and stir. If mustard tastes sour, add sugar.
4. 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

1. 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.
2. To improve the taste, spices, fruits, wine are added to the mustard.
3. Mustard combined with honey has a milder and spicier taste.
4. The longer you insist the mustard, the more vigorously the taste of the sauce will turn out.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This spice takes pride of place on the tables of many cuisines of the world. The hostesses were convinced of its versatility, using it for salad dressings, serving to the table with all types of meat and first courses. In addition, this product improves digestion by stimulating the production of gastric juice, replenishes the body's resources with vitamins and amino acids.

How to cook mustard

Making mustard seed sauce is easy. We live in an era of close connection between the food and chemical industries, not a single product on the showcase of modern supermarkets can do without chemicals, preservatives, flavoring additives and other components harmful to our health. Those who care about a healthy and proper diet for their family will love the homemade mustard powder recipe. Beauties who make masks with this product should also read these recipes, learning how to cook and how to brew the powder.

Recipe

The recipe and ingredients may vary depending on taste preferences and the dishes to which the spice will be served - the proportions and combination of components in the home recipe depend on this. Spicy Russian is often served with fried or baked meat, bacon, boiled pork, which is characterized by a pronounced taste, the American-style homemade sauce recipe will appeal to lovers of sausages and sausages for its softness, and the mustard recipe from unground grains is suitable for all types of fish and seafood, will become excellent dressing for salads.

In cucumber pickle

• Servings Per Container: 15 servings.
• Calorie content of the dish: 6 kcal.
• Purpose: as dressing or seasoning.
• Cuisine: Russian.

Spicy dressing prepared according to this recipe turns out to be spicy, perfect for barbecue, grilled steak, baked undercut, boiled pork, fatty meats. The spiciness irritates the walls of the stomach and will help to produce digestive enzymes more intensively, thereby facilitating the process of processing foods that are difficult for the intestines - fried or fatty. How to make mustard in brine correctly, read on.

Ingredients:

• pickled cucumber liquid - 250 g;
• mustard powder - 5 tbsp. l.;
• vinegar - 1 tbsp. l.;
• sugar - 0.5 tsp;
• sunflower oil - 1 tablespoon (table).

Cooking method:

1. Strain the brine, add vinegar and granulated sugar to it.
2. Mix the powder with this mixture until the consistency of sour cream is obtained.
3. Add oil and stir.
4. Insist in a glass dish, on the shelf of the refrigerator for about three hours.

With honey

• Cooking time: 20 minutes.
• Servings Per Container: 12 servings.
• Calorie content of the dish: 10 kcal.
• Purpose: as a dressing or sauce.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Well suited for children of any age, the taste is gentle, soft and sweet, does not cut the receptors with vigorous sharpness. Can be used in sandwiches, added to marinades, especially tasty with grilled chicken wings. This mixture can be seasoned with salads from meat, fish, eggs. Grilled vegetable lovers will also like it. How to prepare mustard with honey at home is described below.

Ingredients:

• ground mustard seeds - 2 tablespoons;
• any brine - 1 cup;
• honey - 1 spoon;
• wine or apple cider vinegar - a teaspoon;
• sugar, salt - a teaspoon;
• vegetable oil - a tablespoon.

Cooking method:

1. Mix brine with mustard powder.
2. Beat honey with vinegar until dissolved, add sugar and salt, stir until the crystals dissolve.
3. Mix the two resulting masses together, bring to a homogeneous consistency by stirring and pour into a jar, close the lid.
4. Put the sauce in a warm place for 12-13 hours.

Acute

• Servings Per Container: 10 servings.
• Calorie content of the dish: 7 kcal.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Russian cooking recipe has long been famous for its spiciness and spice. How to cook spicy mustard from powder, the recipe will tell below. At first glance, this method of manufacture will seem classic, but spices add special features to it, which give an unusual flavor. Serving such a spice on the table will dilute both festive and daily dishes, giving them a touch of aristocratic piquancy.

Ingredients:

• mustard seed powder - 90 g;
• water and vinegar - 100 g each;
• sugar and salt - 1 tsp each;
• vegetable oil - 2 tbsp. spoons;
• bay leaf, cinnamon and cloves.

Cooking method:

1. Add spices to boiling water, leave to boil for 4 minutes, then strain.
2. Pour mustard powder with this marinade, add vinegar and oil, mix until the mass is homogeneous.
3. Insist in the refrigerator at a temperature of 3-5 degrees one night.

In cabbage brine

• Preparation time: quick recipe, 15 minutes.
• Servings Per Container: 11 servings.
• Calorie content of the dish: 8 kcal.
• Purpose: as a seasoning for meat and fish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Fragrant brine gives dry mustard powder spice and sharpness, besides, this ingredient can be found in the everyday life of any housewife. Such a spice will please when serving soups, cold cuts, emphasize the taste of baked poultry or meat, make sausages, sausage or bacon more spicy, diversify a breakfast consisting of scrambled eggs. How to make mustard on cabbage brine at home is described below.

Ingredients:

• cabbage pickle - 100 g;
• dry mustard powder - 100 g;
• vinegar and vegetable oil - 1 teaspoon each;
• paprika, pepper, salt to taste.

Cooking method:

1. Gradually pour the brine into the powder, stir until the lumps dissolve.
2. Add oil, vinegar and spices, stir until a thick creamy mass is obtained.
3. Put overnight in a cold place, after insisting to eat.

On the water

• Cooking time: 10 minutes.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 6 kcal.
• Purpose: as a seasoning for meat and fish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

This cooking method will appeal to lazy people or those who want to save their time. To make mustard on the water, you will need the most minimal set of products, and the cooking itself will be absolutely simple and understandable even for beginners. Due to the absence of unnecessary spices and components, you can prepare both a delicious sauce for households and a mask from it for yourself, improving blood circulation in your skin or hair.

Ingredients:

• mustard powder - 60 g;
• water - 100 g;
• salt, sugar - 0.5 tsp each;
• vegetable oil - 10 g.

Cooking method:

1. Mix the powder with water.
2. Add sugar and salt to the liquid mixture.
3. Let it brew in a cool place for several hours, drain excess water.
4. Add oil (preferably olive oil), mix.

Sweet

• Cooking time: 15 minutes.
• Servings Per Container: 12 servings.
• Calorie content of the dish: 7 kcal.
• Purpose: as a seasoning for sausages, sausages.
• Cuisine: German.
• Difficulty of preparation: easy.

Bavarian sweetish mustard sauce has also gained popularity in the CIS countries. The recipe was invented quite by accident: once a German added sugar instead of salt in the usual cooking order - and he liked what happened. Sweet mustard at home can be made with white or regular powder, they can also be combined in different proportions, read on how to cook this yummy.

Ingredients:

• ground mustard seeds (white and ordinary) - 50 g each;
• sugar - 80 g;
• salt - 0.5 tsp;
• water - 150 g;
• vinegar - 1 tsp;
• pepper, bay leaf, cloves, cinnamon.

Cooking method:

1. Mix water with sugar, add spices and put on fire until boiling.
2. The powder is mixed with salt.
3. Ground grains and salt are steamed with boiled filtered water, vinegar is added.
4. Insist 3 days at a cool temperature.

Dijon

• Cooking time: 15 minutes.
• Servings Per Container: 15 servings.
• Calorie content of the dish: 8 kcal.
• Purpose: as a dressing for fish, salads.
• Cuisine: French.
• Difficulty of preparation: easy.

A delicious sauce that is suitable as a dressing for sea, egg or light vegetable salads. It can be used as a marinade for fish, bake fish dishes, filling them with such a mixture. The components of this sauce will add festivity and aristocracy to everything that is on your table, will please inveterate gourmets and connoisseurs of haute cuisine. How to make Dijon mustard, how to brew grains, is described below.

Ingredients:

• white, dark mustard seeds - 60 g each;
• mustard powder - 30 g;
• dry white wine - 300 g;
• onions - 2 heads;
• honey - 1 spoon;
• salt - 0.5 tsp;
• garlic - 20 g.

Cooking method:

1. How to cook? Boil the wine with chopped onions, garlic, cool to room temperature, strain through a sieve.
2. Mix wine with honey, salt, add powder.
3. Pour mustard seeds into the resulting mixture, put on fire, cook until thickened.
4. Pour the finished product into a jar, refrigerate for several days, it can be stored for 2-3 months.

french

• Cooking time: 15 minutes.
• Servings Per Container: 13 servings.
• Calorie content of the dish: 7 kcal.
• Cuisine: French.
• Difficulty of preparation: easy.

This spice based on whole mustard seeds, unlike the Dijon version, does not contain white wine, and therefore will go well not only with fish, seafood, but also with meat dishes, homemade sausages, salads. Its taste is more neutral, therefore it has an excellent property to decorate different types of dishes and products. Homemade French mustard beans are quick and easy to make, read how to brew whole grains a la française below.

Ingredients:

• powder, mustard seeds - 60 g each;
• vegetable oil - 1 spoon;
• water - 100 g;
• sugar, salt, pepper to taste.

Cooking method:

1. Pour the powder with boiling water, let it cool.
2. Drain excess water, add grains, sugar, salt, spices with vegetable oil.
3. Put in the refrigerator for 2 days, store no more than 3 months in a cold dark place.

In tomato brine

• Preparation time: fast, 10 minutes.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 5 kcal.
• Purpose: as a salad dressing or sauce for fish, meat.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Tomato pickle has a delicious spice, an unusual aroma, and you can also use it to make a sauce. It will turn out strong if you use an ice-temperature brine. To soften the sharpness, you can add vegetable oil, with an increase in its participation in the proportion, the seasoning will become softer in taste. How to make mustard in tomato brine, tell the recipe below.

Ingredients:

• tomato pickle - 150 g;
• mustard powder - 150 g;
• vegetable oil - 0.5 tsp.

Cooking method:

1. Pour cold temperature brine into the jar.
2. Pour the powder on top so that visually they are in equal parts.
3. Stir the mixture, rubbing lumps
4. Add vegetable oil, mix.
5. Put in the refrigerator for several hours.

Do-it-yourself mustard - cooking secrets

If you want to make a delicious mustard sauce, it is important to know how to brew mustard correctly, what proportions should be observed. With an increase in the dosage of sunflower or olive oil, the sharpness decreases, while vinegar, on the contrary, emphasizes it. Vigorous is the spice, the manufacture of which took place with a cold brine. In recipes with the addition of honey, it is important to take fresh, still liquid honey. Gourmets will love the recipe for mustard sauce with the addition of sweet apple puree: the powder should be uniform in consistency, without lumps.

Video