How to make mustard at home. Powdered mustard - recipes for making delicious homemade sauce

We often don’t buy mustard because we doubt the quality of store-bought mustard. We offer recipes according to which you can make mustard from products that you consider to be of high quality.

Use high-quality mustard powder that has not expired. You can use ground mustard seeds instead.

The powder must be poured with hot water. Boiling water will add extra bitterness to the finished mustard, and cold water will make it too light. To make homemade mustard have an extraordinary aroma, add spices to it: cinnamon, ginger, nutmeg, ground black pepper or cloves.

The mustard must sit for at least a few hours for its flavor to fully develop. Homemade mustard can be stored in the refrigerator for several weeks. But it’s better to eat it quickly: over time, it may expire.

5 secrets of homemade mustard

1. Spicy mustard

Ingredients:

6-8 tablespoons of hot water;
Half a teaspoon of salt;
1 teaspoon sugar;
Half a tablespoon of apple cider vinegar.

Spicy mustard recipe

1. Place the powder into an airtight container or jar. Pour water in a thin stream and mix thoroughly until it reaches the consistency of sour cream. Close the lid and leave in a warm place for 7-10 hours.

2. During this time, the mustard will settle and liquid will appear on top. If you want the mustard to be very spicy, then you do not need to drain this liquid. Add salt, sugar and vinegar to the container and stir well. Place the mustard in the refrigerator for several hours.

2. Homemade mustard in brine

For cooking, you can use cucumber, cabbage or tomato brine.

Ingredients:
6 tablespoons mustard powder;
8-10 tablespoons of brine;
1 teaspoon vegetable oil - optional.

Recipe for homemade mustard in brine

Mix mustard powder and brine until smooth. You can add vegetable oil if you want to neutralize the spice a little. Leave the mustard to steep at room temperature for 6-8 hours.

3. Sweet mustard with honey

Ingredients:

5 tablespoons mustard powder;
4-6 tablespoons of hot water;
Half a teaspoon of salt;
1 tablespoon honey;
1 teaspoon vegetable oil.

Recipe for sweet mustard with honey

1. Mix powder and water until smooth. Then add all the other ingredients and mix thoroughly. If you want sweeter mustard, add a little more honey.

2. Transfer the mustard to a jar, close the lid and leave in a warm place overnight.

4. Grainy mustard

Ingredients:

6 tablespoons mustard seeds;
7 tablespoons apple cider vinegar;
2 teaspoons honey;
Half a teaspoon of salt.

Grainy mustard recipe

1. Pour vinegar over mustard seeds and leave in the refrigerator for a day.

2. After this, heat it up a little, grind half of this mass in a blender and mix with the rest of the mustard.

3. Add sugar and salt and stir.

4. Place in a jar, close the lid and leave at room temperature for two days.

5. Dijon mustard

Classic French seasoning recipe.

Ingredients:

400 ml dry white wine;
1 onion;
3 cloves of garlic;
13 tablespoons mustard powder;
3 tablespoons honey;
1 tablespoon vegetable oil;
2 teaspoons salt;
a few drops of Tabasco sauce.

Dijon mustard recipe

1. Pour wine into a saucepan, add finely chopped onion and garlic and bring to a boil. Then cook for 5 minutes over low heat without a lid, cool and strain. Mix the liquid with mustard powder until smooth.

2. Then add honey, oil, salt and Tabasco, place the pan on low heat and, stirring constantly, let the mustard thicken. Place it in a jar, close the lid and leave at room temperature overnight.

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 for 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 so difficult to prepare 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.

To properly prepare mustard at home, you just need to soak the ground mustard seeds into powder in warm water and leave for a while. The taste and degree of spiciness will depend on the temperature of the liquid in which the product is soaked and additives.

Russian mustard recipe.

Mustard powder - 100 g
Vinegar solution 3% - 125 ml
Vegetable oil - 2 tbsp.
Sugar - 1 tbsp.
Salt - 1 tsp.
Bay leaf - 2 pcs
Cinnamon on the tip of a knife
Cloves - 1-2 pcs.

Preparation

In half a glass of cold water poured into a pan, dissolve the cinnamon, add bay and cloves, as well as salt and sugar, put the pan on the stove and bring to a boil.

Turn it off and wait for it to cool down. Strain the strong decoction of seasonings and add mustard powder into it, stirring thoroughly until smooth.

Transfer the sauce into a jar and let it brew for a day.

Mustard with honey

Mustard powder - 5 tbsp. l.
Salt - 0.5 tsp.
Honey - 1 tsp.

Description of preparation

Fill the powder, placed in a jar, with water until the consistency of sour cream. Don’t forget, the spiciness of the finished sauce will depend on the temperature of the water with which you pour the mustard powder, so if you like hot seasoning, pour water at 40-50 degrees, if you want something more tender, then add boiling water. Place the mixture in a warm place for 24 hours to mature, covered with a lid.

After ripening, add salt and honey. The product is ready for use and should then be stored in the refrigerator.

Danish mustard

The highlight of this sauce is the introduction of sour cream into the base, which softens the sharp and spicy taste of mustard. However, due to the use of fermented milk product, the shelf life of the sauce is significantly reduced.

Mustard powder - 2 tbsp.
Granulated sugar - 1⁄2 tbsp.
apple cider vinegar
Sour cream - 2 tbsp.

First, let's prepare the base - classic mustard. Mix mustard powder and sugar, pour apple cider vinegar into the mixture until it has a smooth sour cream consistency. Let the sauce sit for about an hour. Next, simply mix the matured sauce with sour cream to taste.

How to make mustard from powder

Mustard powder - 4 tbsp. l.
Sugar - 1/2 tsp.
Salt - 1/2 tsp.
Vegetable oil - 1.5 tsp.

Pour the amount of mustard powder indicated in the recipe with water in a ratio of 1:4, mix and leave to ripen in a warm place for up to 12 hours.

When the mustard has infused and matured, you need to carefully drain off the excess water that has separated over the main sauce. Season the base with sugar, salt and butter.

Making homemade mustard

The following three methods can also be classified as national Russian recipes for this sauce due to their components. Such combinations are very good for lovers of not just hot sauces, but sauces with flavor and sour notes.

Homemade mustard powder with cucumber brine

There are so many dishes made with cucumber brine in Russian cuisine! And mustard sauce is no exception, because pickles can be simply delicious. The sauce made from powder and brine will especially appeal to mustard lovers with sour aftertaste notes.

Powdered mustard - 1⁄2 tbsp.
Granulated sugar – 1⁄2 tsp.
Sunflower oil – 1 tsp.
Cucumber pickle

In a deep bowl, mix dry mustard with granulated sugar and brine until it reaches the consistency of liquid sour cream and is completely homogeneous.
Transfer the mixture into a glass jar and let the product ripen in a warm place for 8 hours. Then drain off the excess liquid, add oil and mix the sauce well. If you used a brine with oil, you can skip this step. Immediately after mixing, the sauce is ready for use.

Mustard with cabbage brine

Pickled cabbage brine - 100 g
Mustard powder - 100 g
Apple cider vinegar - 1 tsp.
Vegetable oil - 1 tsp.
Paprika, pepper, salt to taste

Pour the mustard powder into a bowl, stirring constantly, and pour in the pickled cabbage brine in a thin stream. Lightly beat everything until smooth. Add oil and spices, adjust the acidity and spiciness of the sauce by adding vinegar. Continue stirring the mixture until the consistency resembles thick sour cream. Then put the sauce in a jar, cover with a lid and put it in a cool place to ripen for 8 hours. After cold ripening, the sauce is ready for use.

Mustard on applesauce

Applesauce - 4 tbsp. l.
White wine vinegar - 2 tbsp. l.
Sugar - 3 tbsp. l.
Salt - 0.5 tsp.
Mustard powder - 1.5 tbsp. l.

To prepare this mustard, you can use ready-made applesauce for baby food or homemade puree, but the results will vary in thickness and storage time.

The sauce made from store-bought puree has a thinner consistency than the homemade version and is ideal for salad dressings. A similar puree can be prepared on the stove by boiling peeled apples in a small amount of water, but the shelf life will still be reduced from a month to a week. Baked apple sauce has the thickest consistency but will also keep for about a week.

Grind mustard powder and salt in applesauce until the consistency of porridge is smooth. Add sugar depending on the sourness or sweetness of the applesauce and the desired spiciness of the sauce, but on average it will be about 2-3 tablespoons.
Pour in the bulk of the sauce, add vinegar. Mix thoroughly until smooth, you can beat with a whisk.

Transfer the mustard mass to a storage jar, cover with a lid and let it ripen in the room for 8-10 hours, then put it in the refrigerator for another 10-12 hours. After cold ripening, mustard can already be eaten, but it will reveal all its pungency on the second day.

Mustard should be stored in the refrigerator. With industrial baby food puree, it is stored for about two weeks, with homemade puree - no more than a week.

How to make grain mustard

Grain seasoning made from mustard seeds is equally suitable for both meat and fish dishes. This spice does not completely burn the dish, filling it with itself, but reveals its taste only when biting into the grain itself. The most interesting dishes are not the hottest versions, but rather light ones with fruity sourness, but to prepare such grainy mustard at home, you will have to work a little, depriving it of its pungency. Yellow mustard or a mixture of yellow and brown mustard in a 3:1 ratio is best suited for such tasks if you want the grains to be unevenly hot.

Yellow mustard seeds - 200 g
Apple juice - 125 ml
Apple cider vinegar - 125 ml + 2 tbsp.
Granulated sugar - 1 tbsp.
Liquid honey - 2 tbsp.
Salt - 1 tsp.

Rinse the grain mustard in cold water, preferably in a sieve under the tap, then transfer the clean product to a small saucepan. Pour a mixture of apple juice and vinegar, cover the pan with cooking stretch film and place in a cool place to brew for two days.

After time, add the remaining ingredients and bring the mixture to a boil. Let simmer for 2 minutes and remove from heat.
Grind a third of the mustard seeds using a blender or pestle in a mortar. Return the crushed grains to the bulk and finely adjust the amount of vinegar, salt and sugar to your own taste.

Place the resulting seasoning in sterile jars and seal. Homemade grainy mustard can be stored in the refrigerator for up to three months.

How to make French mustard

Grain brown mustard - 1/2 cup
White wine vinegar - 100 ml
Sugar - 2 tbsp.
Salt, black pepper - to taste
Olive oil - 1 tbsp.
Lemon - 1 piece
Cinnamon - 1/3 tsp.
Shallot - 1 piece

Prepare mustard seeds for cooking - rinse in a sieve under running water.

Heat wine vinegar or white wine in a saucepan until boiling and remove from heat. Transfer the prepared grains into it and leave overnight or for 8-10 hours at room temperature, covered.

Cut the shallot into small cubes and fry with olive oil. Grind in a blender to a pulp, twist in a meat grinder or crush in any convenient way.

Remove the zest from the lemon by chopping it on a fine grater.

Mix infused French mustard with onion pulp, sugar, lemon zest and spices.

Homemade mustard is a very tasty and aromatic sauce that can be added to almost any main course, as well as appetizers. It should be noted that today there are many options for preparing such a dressing. But, unfortunately, most people are accustomed to purchasing this sauce in the store. However, if you take a closer look at the composition of this product, you will quickly see that, in addition to it, various flavorings are often added. In this regard, many people have a question about how to make homemade mustard, which will have a special taste. In this article we decided to answer the question posed.

General Product Information

Making mustard at home is easy and simple. But before we tell you how exactly this is done, we decided to tell you what kind of product it is.

Table mustard is a seasoning made from whole or crushed seeds of the plant of the same name with the addition of food vinegar, some kind of base (for example, water), as well as other ingredients. This product is considered one of the most popular sauces in Russian cuisine. It enhances the formation of gastric juice and increases appetite, as a result of which food is absorbed several times better.

However, it should be noted that homemade mustard is contraindicated for people with digestive problems. This is due to the fact that the sauce based on it always turns out to be very spicy.

What is it used for?

Homemade mustard made from powder is quite often used as a seasoning for meat dishes. In addition, there are many recipes for marinades, which also include this product, but only in the form of whole seeds or powder.

Mustard at home: step-by-step recipe

Homemade is the easiest and fastest way. This sauce always turns out much tastier and spicier than store-bought. In addition, it will not contain preservatives that are harmful to human health. It should also be noted that homemade mustard fizzles out quite quickly. In this regard, it is recommended to make as much as you can eat in one sitting.

So, to prepare hot sauce we need:

mustard powder - approximately 50 g;
boiled water - about 100 ml;
table salt and fine sand-sugar - use as desired;
apple cider vinegar 6% - use to taste;
non-deodorized olive oil - large spoon;
crushed turmeric - ½ small spoon.

Cooking process

You can prepare mustard at home quite quickly. To do this, sift the powder through a tea sieve and place it in a deep bowl. Next, you need to pour boiling water into it and mix thoroughly so that no lumps form. After this, fill the pan halfway with water, place a bowl of sauce in it and place on medium heat. The mustard must be heated in a water bath for 20 minutes. After the specified time has passed, you need to remove the bowl with the seasoning, and then immediately add sugar and table salt to it. It is also recommended to add a small amount of crushed turmeric to give the mustard a pleasant shade.

Finally, add a little olive oil to the ingredients. After this, all components should be thoroughly mixed until a homogeneous paste is obtained.

How should it be stored?

After homemade mustard powder is prepared, it should be placed in a glass jar with a screw-on lid. It is recommended to store the sauce in this form in a dark and cool place. If you neglect this advice, homemade mustard will very quickly lose its taste and aroma.

It is advisable to use this seasoning after two days of storage in the refrigerator.

Old Russian mustard at home

As mentioned above, this sauce can be made in different ways. Above you were presented with a classic recipe using a standard set of ingredients. If you want to make a more original seasoning, we recommend using the method described below. For it we will need:

mustard powder - approximately 50 g;
cucumber or tomato brine - 100 ml;
crushed cloves - about 6 g;
powdered sugar - 3 large spoons;
apple cider vinegar 6% - use to taste.

Quick cooking method

Any mustard at home is prepared according to the same principle. Using it in practice, you can make any one yourself on any basis. In this recipe, we decided to use cucumber or tomato brine. Thanks to this liquid, you will get a very aromatic and tasty sauce that can be served with both meat and fish dishes.

So how to make mustard at home using vegetable brine? To do this, sift the aromatic powder through a small sieve and then place it in a bowl. Next, you need to add cucumber marinade to the mustard flour, which is recommended to be kept at room temperature beforehand (so that it becomes warm). By mixing both components with a spoon, you should obtain a homogeneous mass. To thicken it a little, it needs to be heat treated. To do this, the bowl of mustard should be placed in a water bath and heated for ¼ hour. In this case, it is recommended to stir the contents of the dishes regularly with a spoon.

The final stage in preparing the sauce

As you can see, mustard is made quite quickly at home. After it has been heat treated, it must be removed from the water bath and then flavored with powdered sugar and crushed cloves. These ingredients will give the sauce a special taste and aroma. To make it more spicy and keep it unchanged for a long time, you should also add apple cider vinegar to the seasoning.

Then you need to mix the ingredients, cool in cold air, and then place in small glass jars and screw tightly with metal lids. If you do not plan to immediately use the sauce along with any dish, then it is recommended to store it in the refrigerator for a short time.

Features of preparing Russian sauce

Now you know exactly how and what mustard is made from at home. The recipe for this sauce can include completely different ingredients. As a rule, it is made on the basis of ordinary drinking water. Although some housewives often dilute mustard powder with cucumber or tomato brine.

If you want the sauce you prepare to not dry out for a long time, we recommend preparing it with fresh milk. If the aromatic seasoning has dried out, it can be easily diluted by adding low-concentrated table vinegar.

How to change taste and color?

If you are tired of classic mustard, which is made from a standard set of ingredients, then we recommend adding one of the following products to it: ground allspice, ginger, nutmeg, applesauce, anise, star anise, chopped sorrel, grated capers, bay leaf, cinnamon , cabbage pickle, basil, thyme, etc. These ingredients will allow you to significantly change the taste of the sauce, as well as its color and aroma.

Let's sum it up

Homemade mustard always tastes better than store-bought mustard. It should be noted that this sauce can be used not only for adding it to meat or fish dishes, but also mixed with mayonnaise or oil, and then seasoned with various salads. Believe me, even the most picky member of the household will not be able to refuse such a dinner.

Any cook will have a jar of mustard on hand. With its help it is easy to make the dish more spicy and aromatic. You can buy hot seasoning at the grocery store or make your own. I will tell you how to make mustard from powder at home.

The recipes I will share are very simple. You will need some grains and make a powder out of them. You can get by with store-bought powder, but I prefer to make it myself.

Mustard prepared according to the classic recipe turns out to be quite thick. If you like a thinner version, increase the amount of water slightly. By adding your favorite spices and herbs you will make spicy mustard.

Powdered mustard - a classic recipe

Ingredients:

Mustard powder – 3 tbsp. spoons.
Boiling water – 100 ml.
Lemon juice – 2 tbsp. spoons.
Sugar – 1 tbsp. spoon.
Salt – 0.5 tbsp. spoons.

Preparation:

Pour mustard powder into a small bowl, add sugar and salt, mix everything. Pour boiling water over the dry mixture and mix well.
Pour in vegetable oil and add lemon juice, and after mixing thoroughly, cover the dish with a lid and leave for several hours for the seasoning to infuse.
Place the mustard in a glass jar, close tightly and refrigerate.

Now you know the classic recipe for making mustard powder at home. The seasoning perfectly improves the taste of meat. I note that for preparation use only fresh powder. Mustard made from expired raw materials will not turn out thick when brewed.

How to prepare Russian mustard

People learned to make mustard a long time ago, and to this day many recipes for preparing this wonderful seasoning have been invented. I'll tell you how to make Russian mustard. Even a novice cook can master the home technology, because it is extremely simple.

Having made a wonderful seasoning, surprise your family and guests by serving it to the table along with a baked rabbit or other meat treat.

Ingredients:

Mustard powder – 280 g.
Vinegar – 200 ml.
Vegetable oil – 100 ml.
Sugar – 125 g.
Water – 350 ml.
Bay leaf.

Preparation:

First of all, prepare several small jars with lids. Wash them thoroughly and dry them. Then prepare the marinade.
Pour 175 milliliters of water into a saucepan, season with spices and bring to a boil. Cool the broth boiled for five minutes, strain and mix with vinegar.
In another bowl, boil the remaining water and add carefully sifted mustard powder. Mix everything well. The mass must be homogeneous.
Pour boiling water into the bowl to cover the mustard mass by a few centimeters. After the water has cooled, place the dishes in the refrigerator. After twelve hours, drain the water and add oil to the mustard.
All that remains is to combine the mixture with sugar and marinade.
After thorough mixing, pour into jars and close with lids.
After a day, homemade mustard is ready for use.

Video recipe

Russian mustard goes well with meat dishes; it is used to prepare an excellent dressing or aromatic sauce. In general, I shared the recipe, so you no longer have to buy the product in the store, and this is the first step to saving money.

How to make mustard with grains

Continuing the topic of the article, consider a recipe for mustard with grains - an excellent seasoning for meat dishes. Some chefs use mustard with grains to prepare regular and New Year's salads.

The taste of this mustard is very delicate. It can be safely consumed even by people for whom spicy food is contraindicated. Sit back and carefully study the step-by-step cooking technology at home.

Ingredients:

Mustard powder – 50 g.
Mustard seeds – 50 g.
Lemon juice – 4 tbsp. spoons.
Vegetable oil – 4 tbsp. spoons.
Sugar – 2 tbsp. spoons.
Cucumber pickle, salt, cloves, nutmeg and pepper.

Preparation:

Pour mustard powder into a deep bowl and pour in a little boiling water. Mix thoroughly. You should get a plastic mass. You can add a little water if the mixture is too thick.
Smooth the mustard mixture thoroughly and pour boiling water on top. The liquid should cover the masses by two fingers. When the water has cooled, drain it.
Add lemon juice, salt, seeds, pepper, butter and sugar to the mixture. After mixing, place into small jars, compact and close with lids.
After 24 hours, add a little cucumber pickle and spices to each jar. I use cloves and nutmeg. That's it!

There are dozens of recipes for mustard with grains, but I like the cooking technology that I just shared. I hope you will like it too.

Mustard in brine - 2 recipes

For many gourmets, mustard is a favorite seasoning. They eat it with soups, meat dishes and salads, or simply spread it on bread. Grocery stores offer ready-made mustard in a wide range. But if you want to experience the true taste of homemade seasoning, cook it yourself. At the same time, the finished product will not contain harmful additives and dyes, which is good for health.

There are hundreds of ways to prepare mustard. I will look at making mustard using cucumber and cabbage brine.

Cucumber pickle

Ingredients:

Cucumber pickle – 200 ml.
Mustard powder – 1 cup.
Vegetable oil – 1 tbsp. spoon.
Vinegar, sugar and spices.

Preparation:

Pour mustard powder into a deep container, add brine and mix everything.
Add vinegar, oil and sugar to the resulting mixture. Mix well. You should get a homogeneous mass.
Place the mustard in a tightly sealed jar and leave in a warm place until the morning. In the morning, add spices to the jar. I use cloves, ginger, pepper and cinnamon.

Cabbage pickle

Ingredients:

Cabbage brine – 180 ml.
Mustard powder – 2 tbsp. spoons
Vegetable oil – 1 tbsp. spoon.

Preparation:

Pour mustard powder into a jar, pour cabbage brine, stir, close the lid and leave overnight. In the morning, add vegetable oil to the jar and mix again.
To make the mustard truly aromatic, warm the brine a little before mixing. Alternatively, you can add a little apple cider vinegar, which will help the seasoning retain its flavor longer.

Video recipe

You learned how to make mustard with brine. You can refuse purchased seasoning and eat only natural products made with your own hands.

Cooking mustard with honey

Mustard is a universal product. It is used for making croutons and sandwiches, marinating meat and many other purposes. Despite its simplicity, it is irreplaceable on the table. Thanks to the recipe with honey, prepare a delicious, tangy and sweetish seasoning characterized by a honey flavor.

To get good mustard, use seeds, not powder. Pass them through a coffee grinder, sift them, then use them to brew seasoning. The result is a sweet and sour mustard, the taste of which is both delicate and spicy.

Ingredients:

Mustard seeds – 70 g.
Water – 50 ml.
Lemon juice – 1 tbsp. spoon.
Honey – 5 ml.
Sunflower oil – 20 ml.
Salt.

Preparation:

First of all, let's make mustard powder. Pass the mustard seeds through a coffee grinder and sift. You should get about fifty grams of high-quality powder. Add a little salt to it and stir.
Pour boiling water into the dry mixture and grind thoroughly. If the mixture turns out very thick, add a little boiling water.
Add honey, lemon juice, vegetable oil to the mustard pulp and mix.
All that remains is to transfer it to a tightly closed container and leave for five days to ripen. Afterwards you can serve it or use it for culinary purposes.

I hope the recipe will take its rightful place in your cookbook. The seasoning prepared in this way goes well with sausages, baked meats and other treats.

How to make fruit mustard

Let's take a closer look at the technology for preparing fruit mustard, which ideally complements the taste of meat dishes, such as oven-baked lamb, and goes well with cheeses.

Surely you guessed that it is based on fruits. I use grapes, pears or apples. Some chefs manage to make wonderful fruit mustard even from lemons.

Ingredients:

Sweet apple – 1 pc.
Dry mustard – 1 tbsp. spoon.
Vegetable oil – 1 tbsp. spoon.
Vinegar – 2 spoons.
Sugar - teaspoon.
Lemon juice - teaspoon.
Salt and cinnamon.

Preparation:

Bake the apple in the oven, first wrapping it in foil. At a temperature of 170 degrees, fifteen minutes is enough.
Peel, remove seeds and pass the apple through a sieve. Combine the apple mixture with other ingredients except vinegar and mix until smooth.
Pour vinegar into the mixture in a stream and stir. Taste it right away. If the seasoning is too sour, you can add a little sugar.
After the fruit mustard has acquired a delicate taste, put it in jars and keep in the refrigerator for two days. Stir several times a day.

The finished fruit mustard has a sweetish taste, but not strong. You can freely treat even children to this culinary miracle.

Video cooking

Mustard is a spicy-aromatic plant about fifty centimeters high. There are many varieties, but in our region the most common varieties are black, brown and white.

Useful information, benefits and harms of mustard

It is difficult to say when people first began to use mustard in cooking. It is known that the first mentions of seeds were found in ancient manuscripts that are more than five thousand years old. According to historical data, mustard seeds were widely used in cooking by ancient Greek chefs. The mustard paste we eat today was invented by the ancient Romans.

Today it is difficult to imagine a table without mustard. This spicy, mushy condiment is the perfect complement to meat, fish and vegetable dishes. It is widely used for making sandwiches, snacks, kebabs and even pizza.

Useful properties

Mustard seeds contain a lot of fatty and essential oils. Grains are the raw material from which edible oil is extracted. Cake or mustard powder is used for the production of mustard plasters, antirheumatic plasters and classic food seasoning.

Mustard perfectly stimulates appetite, increases saliva production, speeds up food digestion, and has anti-inflammatory and laxative properties.

Consuming small amounts will neutralize toxins and help relieve indigestion. Excessive consumption of the seasoning can cause irritation of the mucous membrane of the human esophagus.

According to scientists, mustard is a spice that heals the body. It improves digestion and speeds up the absorption of fatty foods. As a result, even a decent portion of tasty pork will not cause heaviness in the stomach.

Many doctors recommend mustard to older people, as the spice stimulates digestion and improves metabolism. Every person struggling with rheumatism, indigestion, hypertension or cardiovascular diseases simply must eat the seasoning.