Strong mustard with brine recipe. How to make homemade mustard using tomato brine, a simple recipe for diluting it from powder

The most popular Russian seasoning, it turns out, is also European countries loved and respected. But the sauces there, prepared on the basis of mustard seeds or powder, are not particularly spicy. However, the more “vigorous” the mustard, the greater the benefits from consumption. True, this does not mean that you need to eat it with spoons. One pea of natural antiseptic per day is enough and you won’t be afraid of a cold. You can prepare “good” mustard yourself. This is exactly what we will do now.

Homemade mustard in brine - recipe.

Simple ingredients:

- homemade cucumber pickle – 125 ml;

Mustard powder – 1 package;

Sugar – 1.5 tbsp. spoons;

Vegetable oil (unflavored) – 1-2 tbsp. spoons.

Recipe with photos step by step:

Pour the brine into a small container (preferably glass). We will use a homemade cucumber version, containing salt, vinegar and big amount aromatic spices and herbs.

We begin to pour the mustard powder in small portions into a bowl with brine. At the same time, do not forget to mix everything thoroughly. The mixture should be moderately thick and homogeneous.

It is most convenient to use a hand whisk or fork so that the lumps of dry mustard break up faster.

Next we add a portion of sugar, and there is a small nuance here. If your homemade pickle slightly sweetens, then reduce the amount of sugar when adding to mustard by half.

We finish preparing the seasoning with vegetable oil, not forgetting to also stir the mixture.

Place the resulting mustard in a glass jar with a lid and let it steep for several hours in a warm place. We will try it very carefully, because the resulting mustard will be cucumber pickle Its spiciness burns no less than a chili pepper.
It's also worth a try

Greetings, food lovers!

Eat appetizingly, with taste so that it will take your breath away and make your eyes pop out of your head. Therefore, now we will talk about such a common seasoning as mustard, without which jellied meat, aspic, meat and fish dishes, pizza, potatoes, salads and many other dishes.

Everyone has seen and tried mustard as a seasoning, but not everyone knows that it is made from the seeds of the plant of the same name, which, by the way, belongs to the cabbage family. Three main types of mustard are widespread: white, Sarep and black. Each species has its own characteristic qualities. The color and taste of the finished product depends on the type.

Both whole and ground seeds of the plant are eaten. Crushed, dried, sifted seeds are called mustard powder, from which the famous seasoning is made, as well as mustard plasters. Yes, in addition to cooking, mustard is also used in medicine and cosmetology.

Now ready-made mustard is sold in almost all grocery stores, you can simply buy it and not bother, but we are not looking for easy ways, so we will make the seasoning ourselves. Moreover, do it with cucumber or tomato brine, which usually remains in the jar from pickles or tomatoes. It turns out tastier, more and without harmful additives. So, I’m sharing a way to prepare mustard in brine at home.

To prepare we will need:

Dry mustard powder. Sold in grocery stores, packaged in packs or bags.
Cucumber or tomato pickle, preferably fresh, homemade, not sour. Typically, this brine already contains salt, sugar, vinegar, extracts of dill, horseradish and garlic, and other spices.
Sunflower or olive oil - a few tablespoons.
Equipment and accessories: glass jar or bowl of suitable size, tablespoon.

Let's start cooking

First, we strain the brine and remove all sorts of impurities from it: leaves, stems, garlic, black peppercorns. Pour the brine into an enamel mug and place it on the fire or electric stove. Stirring, heat to approximately 60 degrees Celsius. It’s clear that no one will measure the temperature with a thermometer, everything is intuitive.

Pour a little heated brine into a jar or bowl and slowly pour mustard powder into it, so that a slide is formed. Take a tablespoon and mix until smooth, grinding out the lumps. If it turns out a little liquid, then add more powder and mix again. If it’s a little dry, add more brine. So gradually bring the mixture to the desired volume and consistency. The mixture should be homogeneous without lumps.

Attention: If you stir with a metal spoon in glass jar, then do it carefully, with caution so as not to accidentally break the jar.

Add a few tablespoons vegetable oil, mix thoroughly until smooth. If you cooked in a bowl, transfer the product to a jar(s) with a lid.

Leave the resulting mustard in closed jar for 12 hours in a warm place, allowing it to brew well and brew. That's it, you can eat! I hope you were able to make mustard in brine!

How to use?

Well, what a question! The simplest thing is to spread it on bread and put a few slices of lard on top. Instead of lard, sausage, ham, herring fillet, mackerel, and anchovy will be used. By the way, mustard sandwich with lard great addition to thick, boiled borscht. You can spread mustard on half boiled egg- also delicious.

I like to serve mustard with borscht, meat, lard and especially jellied meat. I also use this product all the time for cooking. homemade mayonnaise"Provencal". Therefore, I think that the duty jar of aromatic and hot sauce should always be kept in the refrigerator. Today I will tell you how to prepare vigorous homemade mustard from powder in cucumber brine.

Why in brine? Yes, because this is the easiest way to guess with the amount of spices. After all, we pickle cucumbers using sugar, salt and vinegar. And the proportions in the marinade are always chosen well. Therefore, no matter how much mustard powder we take, we will in any case add the correct amount of salt, sugar and acid.

Instead of brine from pickled cucumbers, you can use other brines: brine from under sauerkraut and pickled tomatoes.

Taste Info Sauces

Ingredients

mustard powder – 5-6 tbsp;
cucumber pickle – 2/3 tbsp.;
vegetable oil – 1 tsp.

How to make homemade mustard with cucumber pickle

In many recipes, the brine is used warm. I brought it to a boil (there is also such a recipe). Be sure to strain the marinade before preparing the mustard so that finished product it turned out without any impurities.

I pour mustard powder into a 250 gram jar. First I poured half the norm, then added more. The main thing is that everything fits in one container.

I pour boiled brine into it in small portions. Stir until a homogeneous mass is formed.

I add a teaspoon of vegetable oil. And mix thoroughly with a spoon again.

I close the jar tightly with a lid and leave it on the table to infuse for 6-8 hours. After which homemade mustard made from powder in cucumber brine should be stored in the refrigerator.

If you try mustard immediately after cooking, it will not have a pronounced taste or pungency. But after the sauce sits for 8 hours, it becomes incredibly spicy and tasty.

On a note

Mustard is a great helper in household. By using of this product mold formation can be avoided. When you open a jar of tomato paste and plan to store it in the refrigerator, be sure to coat the inside of the lid with mustard. This way, the paste or other preserved food will last a long time after opening.

Use mustard in cooking. It will add piquancy to dishes and highlight their taste. For example, they will turn out perfect chicken wings V honey-mustard marinade. Combine mustard and honey, add a little soy sauce and cover with this aromatic mixture wings. Let marinate for 1-3 hours. Then fry in a pan, grill or bake in the oven.

You can make a lot of sauces with mustard. And don't stop your culinary fantasy only for preparing mayonnaise. Eat mustard sauces to meat, to fish, to vegetables. Experiment.

We told you how to prepare regular homemade mustard in cucumber brine. You can experiment and add a teaspoon of uncandied honey when cooking; they also add it to some recipes. Apple vinegar, lemon juice. Add all these ingredients a little at a time and mix thoroughly. And remember, mustard can change its taste after standing, so once it’s done, let it sit for several hours in a warm place, then cool it and only then can you serve.

In this article we tell you how to prepare mustard at home. You will learn how to make mustard from mustard powder correctly. 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 use whole grains and powder. In this article we will look at the features of preparing homemade mustard from powder.

You can make your own mustard sauce

Before diluting the mustard, sift the powder. This will make it more crumbly and reduce the number of lumps. Use a whisk to stir. With its help, you will quickly get a homogeneous consistency.

To brew homemade mustard from mustard powder, use warm or hot water. Boiling water makes the sauce taste softer and not hot.

To get more flavorful sauce, add cinnamon, cloves to mustard, nutmeg, White wine. Mustard with honey has a softer and piquant taste. To soften the taste, mayonnaise is added to the vigorous sauce.

Infuse mustard from mustard powder at home for at least a day. The longer you leave the sauce, the more pungent taste it will work out.

You learned how to brew mustard correctly. Now let's consider various recipes mustard from mustard powder at home.

Recipes for making mustard from powder

Mustard can be prepared not only from grains, but also from powder

There are many recipes for making mustard from powder. Residents different countries They prepare this sauce in their own way, adding spices, fruits, and wine to it. Most recipes are based on the classic mustard recipe made from mustard powder.

Classic recipe

IN classic recipe To prepare mustard at home, the powder is diluted with water without adding vinegar and various spices. To keep the sauce fresh longer, place a slice of lemon on top and store the product under closed lid in a refrigerator.

You will need:

mustard powder - 3 tablespoons;
vegetable oil - 2 teaspoons;
salt - ½ teaspoon;
water - 200 ml.

How to cook:

Pour mustard powder with water, stir until smooth and leave in a warm place for 10 hours.
Pour off excess liquid from the surface of the sauce.
Add sugar, salt and butter, stir.

Calorie content:

Calorie content per 100 g. 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:

Mix mustard powder, salt and sugar, pour them hot water and mix with a whisk.
Add vegetable oil and vinegar to the sauce, stir and leave for a week in a tightly closed container.

Calorie content:

Calorie content per 100 g. hot 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 dishes of meat, poultry, fish, and combined with vegetables, fruits and berries. Let's look at a traditional recipe for homemade mustard made from powder in Russian.

You will need:

mustard powder - 100 g;
vegetable oil - 2 tablespoons;
Bay leaf- 2 pcs.;
salt - 1 teaspoon;
sugar - 1 tablespoon;
cinnamon - 1 pinch;
cloves - 1 pc.;
vinegar 3% - 125 ml;
water - 125 ml.

How to cook:

Boil water over low heat, add bay leaf, spices, salt and sugar, stir.
Remove from heat, cover, and let steep for 10 minutes.
Strain the cooled broth.
Pour mustard powder into the broth and stir until smooth.
Pour in vegetable oil and vinegar, stir. You should have the consistency of a liquid slurry.
Transfer the sauce to a glass container and leave for 24 hours covered.

Calorie content:

Calorie content per 100 g. Russian mustard 147 kcal.

Mustard with cucumber brine

Cabbage, tomato or cucumber brine gives mustard a piquant sourness. If there is no vinegar in the marinade, then 3% essence must be added to the recipe. Consider a recipe for homemade mustard made from mustard powder and cucumber brine.

You will need:

mustard powder - ½ cup;
vegetable oil - 1 teaspoon;
granulated sugar - ½ teaspoon;
cucumber pickle - 150 ml.

How to cook:

Combine mustard powder with sugar, dilute with brine and mix.
Transfer the mixture into a glass container and leave to infuse overnight.
Drain off excess liquid, add vegetable oil and stir.

Calorie content:

Calorie content per 100 g. mustard with cucumber brine 177 kcal.

Powdered mustard with honey

Mustard combined with honey has a softer and spicy taste . To prepare the sauce, use it as fresh honey, and already candied. Before cooking, melt it in a water bath or in microwave oven. We'll tell you how to prepare mustard with fresh harvest honey.

You will need:

mustard powder - 100 g;
water - 60 ml;
vegetable oil - 25 ml;
honey - 10 ml;
salt - ¼ teaspoon.

How to cook:

Sift mustard powder, add salt, add hot water and stir until smooth.
Add oil, lemon juice and honey, stir.
Transfer the sauce to a glass container, cover with a lid and leave for 7 days.

Calorie content:

Calorie content per 100 g. mustard with honey 306 kcal.

French mustard

French mustard has a mild taste and spicy aroma. In France there are many traditional recipes preparing the sauce. Let's consider one of them.

You will need:

mustard powder - 200 gr.;
cinnamon - 1 pinch;
cloves - 1 pc.;
granulated sugar - 1 tablespoon;
salt - ½ teaspoon;
onion - 1 pc.;
water - 125 ml;
vinegar - ¼ cup.

How to cook:

Sift the mustard powder and gradually dilute it warm water until the consistency of a thick dough.
Bring the remaining water to a boil and pour it over the resulting mustard mixture.
Infuse mustard for 24 hours.
Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, stir until smooth.
Pass the onion through a meat grinder, fry the resulting mass over low heat and combine it with mustard.

Calorie content:

Calorie content per 100 g. French mustard 168 kcal.

Mustard with applesauce

To prepare mustard with applesauce Sour apple varieties are suitable, for example Antonovka. Consider a recipe for homemade mustard made from 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:

Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
Peel the cooled apple, rub the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, mix until smooth.
Lastly, add vinegar and stir. If the mustard tastes sour, add sugar.
Infuse the sauce for 48 hours in the refrigerator.

Calorie content:

Calorie content per 100 g. mustard with applesauce 138 kcal.

For more information on how to prepare mustard, watch the video:

What to remember

To make mustard from powder, just dilute it with hot or warm water. Boiling water softens the taste of the sauce and reduces the heat.
To improve the taste, spices, fruits, and wine are added to mustard.
Mustard combined with honey has a softer and piquant taste.
The longer you steep the mustard, the stronger the flavor of the sauce.

Homemade mustard turns out to be more vigorous than store-bought mustard. It’s easy to prepare, I won’t say it’s quick, but there’s not much trouble in preparing it. My grandmother used to make mustard using this recipe, and I’m very for a long time I thought there were simply no other ways. I suggest making homemade mustard in brine. You will see for yourself how simple the recipe is. The brine can be any kind, or tomato. Whoever makes it, I think there will be no problems with one of the main ingredients.

This is probably the only recipe, where I don't have exact proportions. Long ago I used a small jar for mustard. tomato paste, grams per 300.

Products:

Dry mustard
Brine (cucumber or tomato)

Sugar, vegetable oil optional

Preparation:

Pour about a little more than half of the dry mustard into the jar, this will make stirring easier.

Now take the brine and gradually pour it into the mustard, stir. Here we adjust the consistency as desired, more liquid or thicker. I don’t recommend making it too thick, as it will dry out faster. During the process it is very easy to adjust the thickness by adding mustard or brine, it is difficult to do here, something is wrong.

Mix thoroughly, cover with a lid and put in a warm place overnight/day. The mustard is ready, you can taste it.

I have included sugar and vegetable oil in the ingredients for cooking as desired. I get by without them, but for more mild taste you can add about 0.5 tsp sugar and 1 tsp vegetable oil. You can experiment and choose the option that suits your taste the most.

As for the brine, namely its temperature, if the brine is taken warm, this will also make the taste softer, cold - more vigorous.

Again, to my taste - I take the brine straight from the refrigerator and don’t use anything else - mustard and brine. Simple and hassle-free.

For big fans of trying something new - if desired, you can add various seasonings and spices, bringing the mustard to your taste perfect taste, and instead of sugar - honey. Try these options too.