How to cook mustard at home

Mustard is considered to be an international sauce, it is widely used in Europe and America, Russia, Asia. On the basis of this product snacks and salads, meat dishes are prepared. However, store mustard does not have a sufficiently pronounced taste and smell, it does not strike the nose. Experienced housewives have no choice but to prepare the product on their own. Consider the popular recipes that came to us from neighboring countries. We single out the main thing, give practical advice.

Features of the preparation of mustard

1. Mustard is prepared on the basis of dry powder, which in the future will need to be diluted. It is not recommended to breed dry mustard with boiling water, otherwise the free-flowing mixture will lose its “vigorous” aroma and become tasteless.
2. The taste of the final product depends on the height of the temperature of the water, which will be diluted with mustard. The powder is poured with warm drinking liquid (about 40 degrees).
3. If you want to get a soft mustard at the exit, which does not hit the nose, dilute it with hot water. When the goal is to prepare a product called “tear your eyes out”, dilute the powder with cold liquid.
4. To give the mustard a rich taste and pleasant smell, add honey to the mixture. An ideal option is buckwheat composition.
5. Many people prefer to make mustard spicy, as is customary in Asian countries. To achieve this effect, you need to mix grated cloves, ground coriander and cinnamon to the mixture. In combination with loose spices, adding dry wine is not superfluous.
6. As a rule, the shelf life of finished home mustard is quite short. To prevent the mixture from drying out after cooking, add a small amount of pasteurized milk with a high fat content during the mixing process.
7. Many people, especially men, prefer to smear mustard on bread or supply it with aspic. In this case, the mixture should be "vigorous", for this you can add ginger, nutmeg or Japanese wasabi to the mass.
8. To keep the mustard fresh and moist for a long time after cooking, place a slice of lemon over the mixture. Change citrus as it dries, but at least 1 time in 5 days.
9. In the recipes below, both classic, black and white mustard can be used. The smell, texture and taste of the finished product depend on the variety.

Mustard: a classic recipe

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

1. Pick up ceramic or glassware with a lid, pour in mustard powder and pour water (cold or hot, at your discretion). Stir the composition with a fork, make sure that there are no lumps.
2. Cover the container with foil or wrap with cling film, make a few holes with a toothpick. Put the bowl with the diluted powder in a warm place, leave for 12 hours.
3. When the indicated time comes to an end, open the dishes, evaluate the result. You will see that liquid has accumulated on top of the swollen powder, try to drain it as carefully as possible. After that pour salt, granulated sugar and butter, mix. Move the mustard into a jar, put a slice of lemon on top of the mass, clog. Keep in the refrigerator.
4. The classic recipe does not include table vinegar and additional spices. Mustard is not difficult to make at home, if desired, mix any seasonings at your discretion. Of the listed components, you will get about 100 gr. finished product.

Mustard with honey

• pure water - 45 ml.
• small salt - 10 gr.
• dry mustard - 45 gr.
• buckwheat honey - 45 gr.
• lemon juice - 25 ml.
• vegetable oil - 20 ml.

1. Pass the mustard powder through a sieve to loosen it well. Add coarse salt, mix and pour boiling water so that a pasty mass is obtained. Pound the mixture with a fork, pour more water if desired.
2. Melt the honey in a water bath or microwave to make it liquid and translucent. Pour in lemon juice, sunflower oil, mix thoroughly again until smooth.
3. Transfer the resulting mass to a sterilized glass jar, close the lid, leave at room temperature for 4 days. After the time has expired, uncork the container, mix, send to the refrigerator for long-term storage.

Russian mustard

• beet sugar - 35 gr.
• bay leaf - 2 pcs.
• cloves - 2 buds
• ground cinnamon - 2 pinches
• coarse salt (not iodized!) - 25 gr.
• vegetable oil - 55 ml.
• dry mustard - 110 gr.
• drinking water - 135 ml.
• table vinegar (concentration of 3%) - 135 ml.

1. Pour water into a thick-bottomed pan, pour sugar, salt, bay leaf, cinnamon, cloves. Bring the mass to the appearance of the first bubbles, then turn off the burner.
2. Cool the composition to an acceptable temperature. If you want to cook hot mustard, use the liquid after half an hour. In cases where you want to get a “light” mixture, let the solution stand for 2 hours.
3. As soon as the liquid is ready, strain it through 3 layers of gauze. Pour the mustard powder, stir with a fork or whisk until smooth. Then pour in the vinegar solution, vegetable oil and mix well again.
4. Move the mixture into a glass jar, leave for a day to insist. After this mix, put a slice of lemon on top.
5. You can mix mayonnaise with mustard, and then add the sauce to the salad. Also ideal is the use of a mixture with meat dishes and side dishes.

French mustard

• dry mustard - 185 gr.
• vinegar - 75 ml.
• granulated sugar - 55 g.
• salt - 12 gr.
• shallots - 90 gr.
• ground cloves - on the tip of a knife
• ground cinnamon - 1 pinch

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

Danish mustard

• breadcrumbs (preferably rye) - 45 gr.
• salt - 20 gr.
• gray or red mustard - 550 gr.
• granulated sugar - 190 gr.
• black pepper - 5 gr.
• salty herring - 500 gr.
• vinegar 3% - 245 ml.
• brine from herring - 100 ml.
• capers - 70 gr.
• pitted olives - 80 gr.

1. Grind the olives in a blender or chop into small pieces. Do the same with capers. Separate the ridge from the herring, you only need the fillet. Crush it with a fork or, again, use a blender.
2. Combine the crushed ingredients with mustard, move the mass under the lid and leave for 3 hours. At this time, mix breadcrumbs, herring pickle, table vinegar, sugar, hammers pepper and salt.
3. When the specified period comes to an end, combine the two compounds into one, pass through a meat grinder or blender. Pour into a glass jar and cork with a lid. At the exit, you will receive a “vigorous” product that needs to be infused in the refrigerator for another 24 hours.

Applesauce Mustard

• salt - 20 gr.
• mustard powder - 80 gr.
• table vinegar with a concentration of 3% - 30 ml.
• applesauce without sugar (fresh) - 120 gr.
• brown sugar - 15 g.
• seasonings to your liking

1. Pick up the sour apples to make mashed potatoes later. The optimal variety is considered to be Antonovka or wild apple tree. Place the fruits in the oven, bake them, then remove and cool.
2. Remove the peel, remove the seeds and peel. Scroll the fruits into a meat grinder or chop in a blender. Add mustard powder to the prepared mixture, add cane sugar.
3. Stir the mustard until smooth, pour in the vinegar solution and your favorite seasonings as desired. Everything will do: ground star anise, anise, cloves, basil or cinnamon. Transfer the resulting mass to a closing container, leave for 3 days.
4. Pour into a glass container, cork with a lid. Serve with fish and meat dishes, mix with mayonnaise sauce, add to salads. Store the finished product in the refrigerator.

Dining mustard

• ground cloves - 3 gr.
• ground ginger (root) - 6 gr.
• black mustard (dry) - 120 gr.
• wheat flour - 80 gr.
• wine vinegar - in fact
• granulated sugar - 60 gr.
• small salt - 50 gr.
• ground black pepper - 13 gr.

1. Mix together all the spices, sugar, salt. Start pouring wine vinegar to end up with a thick mass.
2. In another container, mix mustard powder and wheat flour, also dilute with vinegar to a paste-like consistency. Combine this composition with the previous one, transfer to a hermetically sealed container.
3. Put the finished product in the refrigerator for 12 hours, then remove the excess liquid from the surface of the mass and proceed to use.

Mustard with Cucumber Pickle

• dry mustard (powder) - 60 gr.
• cucumber pickle - in fact
• sugar - 10 g.
• olive oil - 20 ml.

1. Mix dry mustard with granulated sugar and cucumber pickle so that the mass resembles a paste in consistency. Transfer the resulting mixture into a glass jar, cork and wait 8 hours.
2. After the specified period, drain the liquid that has formed after infusion. Add oil, mix well and refrigerate for long-term storage.
3. You can cook mustard in this way on tomato or cabbage juice, if there is no cucumber pickle. Add ground cloves, red pepper, nutmeg, and other seasonings as desired.
4. If it is not possible to use cucumber pickle, prepare the analog yourself. Take the liquid from sauerkraut, dilute it with table vinegar mixed with water in a 2: 1 ratio.

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

Video: how to make mustard from mustard powder