How to make mustard at home. How to make mustard at home? Cooking mustard with honey

You just have to close your eyes and imagine rich Russian jellied meat, Bavarian fried sausages with beer, or, for example, a hot dog with mustard, sausage and pickles... This will make your mouth water for many, so today we will look at a recipe for mustard made from mustard powder. According to tradition, all manipulations are carried out at home, accompanied by step-by-step instructions.

Mustard made from mustard powder: “classic”

  • granulated sugar - 10 gr.
  • vegetable oil - 10 ml.
  • mustard powder - 30 gr.
  • filtered water - 120 ml.

1. Prepare a glass container with a volume of 0.15-0.2 liters. Make sure the walls are dry. Add mustard, granulated sugar and salt to your taste. Mix the ingredients and leave for a while.

2. Bring the water to a boil, then let it sit for about a third of an hour. Start scooping up the liquid with a spoon and mixing it in parts into the jar with the dry ingredients.

3. The consistency of the sauce should resemble a creamy mass. Make sure there are no lumps.

4. When everything is ready, leave the mustard to ferment on a radiator or in another warm place. Wait 2 hours.

5. After the specified period, add oil in the amount according to the recipe. Refrigerate the sauce for 6-8 days for final infusion. After this period the product will be ready.

Now you know how to make homemade mustard from mustard powder. Agree, everything is as simple as shelling pears!

Honey mustard

  • honey - 60 gr.
  • lemon juice - 20 ml.
  • filtered water - 60 ml.
  • mustard powder - 65 gr.
  • vegetable oil - 20 ml.
  • salt - 5 gr.

This honey mustard recipe can be made with mustard powder or pre-ground grains. At home, we use a coffee grinder for this purpose.

1. Prepare a container, heat water in it in the amount according to the recipe. In another container, combine salt and mustard powder. Mix dry ingredients.

2. Now combine water with salt and mustard powder and leave until it swells. All bulk components must absorb liquid.

3. Add honey, butter, lemon juice. Stir, let it brew in the cold for 3-5 days. After this period, homemade mustard with honey will be ready. Here's a simple powder recipe!

Dijon mustard

  • dry wine, white - 480 ml.
  • olive oil - 20 ml.
  • honey - 60 gr.
  • garlic cloves - 3 pcs.
  • onions - 2 pcs.
  • mustard seeds (black and white) - 75 gr.
  • powder mustard - 60-70 gr.

1. Pass the garlic cloves through a crusher and chop the bulbs as desired. Combine with wine in a saucepan and heat until bubbling. Then lower the burner to low and simmer for another 5 minutes.

3. Now start adding mustard powder. It’s more convenient to sift it directly into a bowl, stirring at the same time to avoid clumping. When the composition acquires a homogeneous structure, add the oil.

Hot (spicy) mustard

  • vinegar (6%) - 80 ml.
  • mustard powder - 75 gr.
  • ginger root (grate) - 60 gr.
  • honey - 70 gr.
  • fresh lemon - 50 ml.
  • black pepper, chopped - 6 gr.
  • Sunflower oil - 50 ml.
  • water - 190-200 ml.

1. Combine sifted mustard powder and pepper in a bowl. Season with salt to your liking, lemon juice and honey. Mix into a paste.

2. Mix grated ginger root with water in a saucepan. Bring to a boil, cool slightly and pour in vinegar and oil.

3. Combine the wet solution with the dry ingredients and let sit for at least 20 hours. After the specified period, the homemade sauce can be tasted.

Mustard with tomato brine

  • vegetable oil - 50-60 ml.
  • tomato brine (vinegar) - 0.3 l.
  • mustard powder - 180 gr.
  • granulated sugar - 8 gr.
  • salt - 4 gr.

1. Prepare a 0.5 liter jar. Combine cooled brine with mustard powder, salt, and granulated sugar. Close the container and start shaking to avoid clumping.

2. At the end, add the oil, knead again. You can independently adjust the consistency of the finished sauce by adding brine or mustard powder.

3. This recipe for mustard made from mustard powder assumes that the sauce must be infused at home for at least a day (preferably two).

Mustard with grains

  • water - 120 ml.
  • white grain mustard - 180 gr.
  • apple cider vinegar - 60 ml.
  • black grain mustard - 60 gr.
  • honey - 50 gr.
  • powdered mustard - 50 gr.
  • orange juice - 60 ml.
  • grated zest - 60 gr.
  • dried dill - 1 gr.
  • salt - a pinch

The recipe for grain mustard made from mustard powder is very tasty. Stock up on everything you need at home to create an unusual sauce.

1. To prepare the mass, one type of mustard is suitable. Mix all the grains and crush them a little in a mortar. After this, add mustard powder and mix thoroughly.

2. Add vinegar, fresh orange juice and warm water in small portions. Otherwise, it will be difficult to deal with excess fluid.

3. Add salt and mix thoroughly. After this, dill, zest and honey are added. Beat the sauce with a blender until it reaches a thick cream consistency. The prepared mixture should be stored in the refrigerator.

Now you know how to make delicious grain mustard from mustard powder. The sauce goes well with meat dishes.

Mustard according to GOST

  • acetic acid - 20 ml.
  • powder mustard - 200 gr.
  • granulated sugar - 90 gr.
  • sunflower oil - 90 ml.
  • salt - 15 gr.
  • fresh ground pepper - 3 gr.
  • laurel leaves - 2 pcs.
  • carnations - 2 buds
  • ground cinnamon - 3 gr.

The mustard recipe from mustard powder complies with GOST. Homemade sauce will not leave anyone indifferent.

1. Preparing mustard from powder will take about 2-3 days. To do this, you need to make a decoction of spices. Pour in 0.5 l. water in a saucepan, add sugar, pepper and salt. Add bay leaves, cloves and cinnamon.

2. After boiling, remove the dishes from the stove. Cover with a lid and leave to brew overnight. After this, boil again and pour in acetic acid.

3. Pour the mustard powder into a separate bowl. Pour the strained broth into it. Grind the mixture until smooth.

4. Leave the sauce in a warm place for 3-4 hours. Next, add the oil and mix thoroughly. Leave in the cold for 2 days.

Mustard with cabbage brine

  • salt - 12 gr.
  • granulated sugar - 30 gr.
  • vegetable oil - 30 ml.
  • spices - to your taste
  • vinegar - 10 ml.
  • cabbage pickle - in fact

Powdered mustard in cabbage brine turns out to be quite piquant. The recipe is very simple.

1. Mix mustard with brine and taste for salt. It may not need to be added.

2. In this mustard recipe made from mustard powder and spices, you should add nutmeg, ginger and cinnamon. Everyone has spices at home.

3. Pour granulated sugar into the mustard mixture. Stir and leave for 2 hours. Pour in oil and vinegar. Achieve homogeneity from the mass. Leave in the cold for a day and taste.

Mustard with cucumber pickle

  • mustard powder - 120 gr.
  • cucumber pickle - in fact

1. Pour in a small amount of brine and start adding mustard. Stir the mixture and add brine as needed.

2. The consistency of the finished sauce should be adjusted independently. Rely on personal preferences. Adding sugar will help eliminate excess heat.

There are quite a lot of mustard recipes in cooking. To get a spicy sauce from mustard powder, you should add various spices. There is nothing complicated in cooking, experiment at home.

Irina Kamshilina

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

10 Mar 2014

Content

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 is the 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 the 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 is 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 in the refrigerator to “ripen” 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 of tomato paste. The mixed mixture must be boiled until it becomes sour cream. Cool the finished product. Pour it into a 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!

A step-by-step video guide will help you quickly learn how to prepare this fiery seasoning.

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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. It is 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.

Due to which it will become even tastier, and in many other dishes.

Everything is prepared quite simply and quickly, without much effort. Having saved the recipe for yourself, you can then completely refuse store-bought products. After all, as for me, the most important thing is that you can prepare mustard to your taste, i.e. make it either spicy, hot, or sweet, bitter, etc. Mix for yourself, as they say, what can’t be said about store-bought ones (for me they are not spicy enough, they’re kind of tasteless).

I will give you several cooking options, and you use the one you like. And don't forget to please leave a comment.

A simple and quick recipe for making spicy, fiery mustard at home. Of course, you can adjust the spiciness to suit your taste, but, for example, this option suits me and my family.

Ingredients:

  • mustard powder - 3 tbsp. (with a slide);
  • hot (40-50°C) water - 150 ml;
  • sugar - 1 tbsp;
  • salt - 1 tsp;
  • vegetable oil - 2 tsp;
  • apple cider vinegar (or lemon juice) - 2 tsp.

Preparation:

1. Add 3-4 tbsp to a bowl. dry mustard powder.


2. Gradually add hot water, stirring, so that there are no lumps. Stir well until smooth.


You can adjust the thickness to suit you. If it turns out too liquid, just add 1 more tbsp. powder.

3. After obtaining a homogeneous mass, add 1 tbsp. sugar and stir.

The more sugar, the hotter the mustard will be.

4. Then 1 tsp. salt (without a slide). Stir and add vegetable oil as you go.


5. Add 2 tsp. vinegar or lemon juice. And stir.


6. The taste will taste slightly bitter, so you don’t need to let it sit in a cold place. Pour into a jar and let stand for 10-12 hours.


Having made it quickly in the morning, you can safely use homemade mustard in the evening.

Homemade mustard powder with honey

As a result, this mustard has an original flavor and a special sweetness. It’s more suitable for those who like something unusual :) A simple recipe, worth a try, maybe this is what you need.

Ingredients:

  • mustard powder – 8 tbsp;
  • flour – 2 tbsp;
  • honey – 3-4 tbsp;
  • water – 100 ml;
  • apple cider vinegar 6% – 6 tbsp;
  • salt – 1 tsp;

Preparation:

1. Add flour and mustard to a bowl. Mix.


2. Pour in 100 ml. boiling water and stir well.


3. Cover and leave for 15 minutes.


4. Meanwhile, in a separate bowl, add salt and vinegar to the honey. Mix everything until smooth.

5. After 15 minutes, pour the honey mixture into the mustard. And stir until a homogeneous mass is obtained, until all the lumps disappear.


All is ready! Let it brew for 3-4 days so that the taste becomes more elegant and not as harsh as at the beginning. Enjoy!


Classic homemade mustard recipe

A short video that talks about the classic cooking method, without any additives. Everything is simple and fast. The author of the video, Tatyana, will very well explain everything step by step and show you. Watch and try.

Ingredients:

  • 4 dessert spoons dry mustard powder
  • 6 dessert spoons very warm boiled water
  • 1 teaspoon salt
  • 1.5 teaspoons sugar
  • 1.5 dessert spoons of vegetable, or preferably olive, oil
  • 1 dessert spoon of vinegar

Homemade mustard with cucumber brine

In previous issues I wrote about how to prepare pickled cucumbers for the winter and. So... you can use cucumber brine to prepare mustard sauce, which is perfect for marinating meat. It makes the meat soft and tender. Try this option.

Ingredients:

  • mustard powder - 5 tbsp;
  • cucumber pickle - 14 tbsp;
  • sugar - 1 incomplete tbsp;
  • vegetable oil - 2-3 tbsp;

Preparation:

1. First, slightly heat the brine. Then put 5 tbsp in a bowl. mustard powder.


2. Add half a tablespoon of sugar and stir.


3. Add the brine and stir until smooth (no need to add salt, since it is already present in the brine).


If you want to use it as a marinade for meat, then make it thinner.

4. Transfer to a container or glass jar, close and put in a warm place for 8-10 hours (overnight is possible).


5. After it has brewed, some water will form on top, which you just need to pour out. Stir. And add vegetable oil.


To preserve longer, add 1 tsp. vinegar. That's all friends, cook, try and eat to your health! Share your ideas in the comments, who cooks how. It will be interesting to read.


Video recipe for making mustard with honey

I came across a very unusual option. I'll try to do that too. I'll leave it here so as not to lose it)

Ingredients:

  • mustard powder - 5 tbsp;
  • honey - 3 tbsp;
  • vinegar - 5-8 tbsp;
  • juice of one lemon;
  • lemon zest - 1 tsp;
  • olive oil - 5 tbsp;
  • salt - 1.5 tsp;
  • sugar - 3-4 tbsp;
  • ginger root - 4-5 cm + 1 glass of water;

That's all. I really hope that the article was useful to someone. if so, let me know. Please share with your friends by clicking on the social buttons below. It will be very nice)) And I wish you bon appetit! Until the next issue.

Ingredients:
  • 2 tbsp. spoons mustard powder
  • 2–3 tbsp. spoons of any brine
  • ½ tbsp. spoons of vinegar
  • 1 ½ teaspoons sugar
  • 1 tbsp. spoon of vegetable oil
  • salt, pepper, spices - to taste
How to make homemade mustard from powder:
  1. Pour 1 tbsp into mustard powder. spoon of any brine and grind the mustard and liquid with quick circular movements until you get a homogeneous mass without lumps.
  2. Add 1 more tbsp. spoon of brine and continue to grind the mass. When a homogeneous mixture is obtained, pour in another 1 tbsp. spoon of brine and mix again. As a result of these manipulations, a thick puree-like composition is obtained.
  3. Pour boiling water into the mustard mixture and leave it for 10 minutes, covering it with a lid: this will help remove the harshness and bitterness of the seasoning. There will inevitably be liquid left on the lid that needs to be drained.
  4. Add just a little salt (since brine was used), vinegar, sugar, vegetable oil to the resulting mixture.
  5. If desired, you can add various spices to your homemade mustard.
  6. This sauce is best stored in glass containers, so the resulting mass should be transferred to a jar, closed with a lid and stored in a cool, dark place for 1 day. After which homemade mustard can be used for its intended purpose.

Hot homemade mustard

Marikosakata


Ingredients:

    100 g mustard powder (2 standard sachets)

    ½ teaspoon salt

    2 tbsp. spoons of vegetable oil

    2 tbsp. spoons of sugar

    2 tbsp. tablespoons 9% vinegar

    ¾ cup boiling water

How to make hot homemade mustard:

  1. Place the mustard powder in a metal container, spread it in an even layer and pour boiling water over it.In order not to make a mistake with the amount of water, you need to remember that it should cover the powder by 3 cm.
  2. Mix the mixture thoroughly, close the lid and leave in a warm place for 15 hours. After this time, very carefully drain off the excess liquid.
  3. Add salt and sugar, vinegar and oil. Mix with a spoon or use a mixer.
  4. Hot homemade mustard is ready!

Homemade Dijon mustard


Ingredients:

    1 glass dry white wine

    1 tbsp. spoon of honey

    1 clove of garlic

    1 medium sized onion

    50 g mustard powder (1 sachet)

    1 tbsp. spoon unrefined oil

    3–5 drops of Tabasco sauce (can be replaced with 1 level teaspoon of tomato paste)


How to make homemade Dijon mustard:
  1. Pour wine into a suitable container, add honey, chop garlic and onion, mix everything thoroughly.
  2. Place the mixture on the stove and wait for it to boil. Reduce heat and simmer for 5 minutes. When the mixture has cooled, strain it.
  3. Pour mustard powder into the resulting mixture in a thin stream, continuously stirring the mixture. Add oil, salt and Tabasco sauce (can be replaced with a small amount of tomato paste) and mix well again.
  4. To obtain a full-fledged aroma, ready-made homemade Dijon mustard must be steeped for 2 days. To do this, you need to transfer it to a glass container, close the lid and put it on the bottom shelf of the refrigerator.