How to cook mustard at home

Mustard is considered to be an international sauce, it is widely used in Europe and America, Russia, and Asia. On the basis of this product are prepared snacks and salads, meat dishes. However, store mustard does not have a sufficiently pronounced taste and smell, it does not strike the nose. Experienced housewives have nothing to do but to prepare the product on their own. Consider the popular recipes that came to us from neighboring countries. We highlight the most important, we give practical advice.

Mustard cooking features

1. Mustard is prepared on the basis of dry powder, which will need to be further diluted. It is not recommended to dilute dry mustard with boiling water, otherwise the friable mixture will lose its “yoghurt” aroma and become tasteless.
2. The height of the water, which will be diluted mustard, depends on the taste of the final product. The powder is poured with warm drinking liquid (about 40 degrees).
3. If you want to get a soft mustard at the outlet that does not hit the nose, dilute it with hot water. When the goal is to prepare a product that is called “tear the eyes”, dilute the powder with cold liquid.
4. To give the mustard a rich taste and a pleasant smell, add honey to the mixture. The ideal option is considered to be buckwheat.
5. Many prefer to make mustard spicy, as is customary in Asian countries. In order to achieve a similar effect, it is necessary to add grated cloves, ground coriander and cinnamon to the mixture. In combination with bulk spices, adding dry wine is not superfluous.
6. As a rule, the shelf life of the finished home mustard is rather short. To prevent the mixture from drying out after cooking, add a small amount of pasteurized milk of 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 "hearty", for this you can add to the mass of ginger, nutmeg or Japanese wasabi.
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 depends on the variety.

Mustard: a classic recipe

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

1. Pick a ceramic or glass dish with a lid, add 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 several holes with a toothpick. Put the bowl with diluted powder in a warm place, leave for 12 hours.
3. When the specified time comes to an end, open the dishes, evaluate the result. You will see that a liquid has accumulated on top of the swollen powder, try to drain it as carefully as possible. After that, add salt, sugar and butter, mix.Move the mustard in a jar, put a slice of lemon on top of the mass, clog. Store in the refrigerator.
4. The classic recipe does not include vinegar and extra spices. Mustard is not difficult to make at home, as desired, add any seasoning at your discretion. Of these components, you get about 100 grams. finished product.

Mustard with honey

• clear water - 45 ml.
• fine 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 bite it well. Add large table salt, mix and pour boiling water in such a way as to obtain a pasty mass. Pound the mixture with a fork, pour in more water if desired.
2. Melt the honey in a water bath or in a microwave so that it becomes liquid and translucent. Pour in lemon juice, sunflower oil, and mix thoroughly until homogenous.
3. Transfer the resulting mass to a sterilized glass jar, cover with a lid, leave at room temperature for 4 days. After the time has elapsed, uncap the container, mix, send to the refrigerator for long-term storage.

Russian mustard

• beet sugar - 35 gr.
• bay leaf - 2 pcs.
• carnation - 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 3%) - 135 ml.

1. Pour water into a thick-bottomed pot, add sugar, salt, bay leaf, cinnamon, cloves. Bring mass until the first bubbles appear, then turn off the burner.
2. Cool the composition to an acceptable temperature. If you want to cook spicy mustard, use the liquid after half an hour of infusion. In cases, if you want to get a "light" mixture, let the solution stand for 2 hours.
3. Once the liquid is ready, strain it through 3 layers of gauze. Pour the mustard powder, stir with a fork or a whisk until smooth. After that, pour in vinegar, vegetable oil and mix well again.
4. Transfer the mixture to a glass jar, leave for 24 hours to insist. After that, 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 of meat dishes and side dishes.

French mustard

• mustard dry - 185 gr.
• vinegar - 75 ml.
• sugar - 55 gr.
• salt - 12 gr.
• Shallots - 90 gr.
• ground clove - on the tip of a knife
• crushed cinnamon - 1 pinch

1. Prepare a kitchen sieve, pass the mustard powder through it so that it becomes friable. Begin to pour boiling water and at the same time stir the mass with a fork. At the exit you should get a pasty mass, the consistency of the dough.
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. Put the mass aside, proceed to the preparation of the next component. Take onion and fry it until golden brown. Grind with a fork or mince.
4. Add the roasted mass to the mustard, knead until smooth. Transfer the composition to a glass container, seal it and leave in the refrigerator. Serve at the table 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.
• herring salted - 500 gr.
• Vinegar 3% - 245 ml.
• herring pickle - 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 the capers. Separate the ridge from the herring, you only need fillets. Crush it with a fork or, again, use a blender.
2. Combine the crushed components with mustard, move the mass under the lid and leave for 3 hours. At this time, mix together the breadcrumbs, the pickle from the herring, vinegar, sugar, hammers, pepper and salt.
3. When the specified period comes to an end, combine the two compositions into one, skip through a meat grinder or blender. Pour into a glass jar and seal with a lid. At the exit, you will receive a “hearty” product that needs to be drawn in the refrigerator for another 24 hours.

Apple mustard-based mustard

• salt - 20 gr.
• mustard powder - 80 gr.
• Table vinegar concentration of 3% - 30 ml.
• apple puree without sugar (fresh) - 120 gr.
• brown sugar - 15 gr.
• seasoning at the discretion - to taste

1. Pick up sour apples to make mashed potatoes.The best grade is Antonovka or wild apple tree. Put the fruit in the oven, bake it, then remove and cool.
2. Peel off, remove seeds and peel. Scroll the fruit in a meat grinder or chop in a blender. Add mustard powder to the cooked mixture, add cane sugar.
3. Stir the mustard until smooth, pour in the vinegar solution and 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, seal the lid. Serve with fish and meat dishes, mix with mayonnaise sauce, add to salads. Keep the finished product in the fridge.

Mustard

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

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

Mustard with cucumber pickle

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

1. Mix dry mustard with sugar and cucumber pickle in such a way that the mass of the consistency resembles pasta. Transfer the resulting mixture to a glass jar, seal it and wait 8 hours.
2. After the expiry of the prescribed period, drain the liquid that 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. If desired, add ground cloves, red pepper, nutmeg and other seasonings as desired.
4. If it is not possible to use cucumber pickle, prepare the analog by yourself.Take liquid from sauerkraut, dilute it with vinegar mixed with water in a ratio of 2: 1.

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

Video: how to make mustard from mustard powder