Mustard is a spicy plant from the genus Mustard, which includes 4 species.
Most culinary lovers are familiar with table mustard, which is actively used in cooking. An interesting fact is that this seasoning has been used since ancient times, it was especially popular in Europe in the 13th century. In tsarist Russia, this spice appeared already at the end of the 19th century.
Whatever century is in the yard, whatever the popularity of mustard, it is still used. This distribution of the product is due to useful properties . So, we can distinguish the following:
- Mustard seeds are rich in vitamins B1, B2, E.
- Mustard seeds are known beneficial substances, they are full of vitamins, have bactericidal properties, are useful for the stomach, intestines, and are able to regulate metabolism.
- Even the leaves of the plant contain many vitamins, rich in iron and calcium salts.
- Mustard is an excellent cold remedy.
- This miracle plant is able to induce cell regeneration, which speeds up wound healing.
In general, mustard brings a lot of benefits, but there must also be contraindications. And they are! People with kidney disease, pneumonia and tuberculosis should refrain from eating spices. Strange as it may seem, you should also not abuse mustard for stomach diseases: high acidity, ulcers.
Here is such a unique plant, with one hand it heals, with the other it aggravates the state of health.
Powder mustard at home: step by step instructions
As mentioned above, mustard is popular in cooking. In India and Pakistan, its grains are fried in vegetable oil, which adds an oriental touch. But the most popular use is the preparation of mustard seasoning.
There are many ways to prepare seasoning as there are several varieties of seasoning.
The most popular varieties of mustard:
- Dijon is the most popular in the world. There are more than 20 options for its preparation.
- English - ancient recipes are used for its preparation, the composition of the seasoning includes vinegar, sometimes apple juice or cider.
- Bavarian - in this seasoning you can find pieces of fruit, and in the process of cooking spices and honey are added to it.
- American - a liquid seasoning made from white mustard seeds, sugar is added to it.
- Russian is the most spicy seasoning.
- Gardal - mustard with pickled cucumber brine.
Any of the above options can be prepared at home. There are 3 words to remember: temperature, time and proportions. There are several secrets that must be skillfully used:
- It is necessary to pour mustard with water in the ratio: 4 tablespoons of water are needed for 1 tablespoon of mustard.
- The water temperature should be 58 degrees, this will reveal the whole flavor range of the seasoning. The higher the degree, the sharper the mustard.
- After diluting the powder with boiling water, add 20 ml cold water.
- Let the mustard stand for about 15 hours, after diluting with water.
- Spices that make mustard for every taste, for example, you can add cinnamon, black allspice, cloves, even pieces of fruit. The main thing in this business is to know the measure.
The best mustard recipes at home
Among the abundance of recipes on the Internet, you can find a seasoning for every taste, both in finished form and recipes. Of course, the great mustard makers don't share their recipes because the competition is fierce. The most interesting are old recipes, they are full of flavors, and they do not add modern seasonings, which makes the mustard "vintage".
The most interesting and not complicated recipes: English mustard according to the recipe of great-, great- ... great-grandmothers, refined French mustard from the city of Dijon in a modern way and Russian mustard.
Recipe 1. Old English mustard in a modern way
V modern recipe There is no wine or apple juice to prepare English mustard, but it is no less interesting.
Needed for cooking:
- Mustard powder -200 grams
- Vinegar - 60 grams
- Flour - 50 grams
- Sugar - 100 grams
- Salt - 12 grams
- Water - 100 grams
- Ground black pepper - optional
The ingredients must be used in the following order:
- Sift the powder through a sieve, then pour boiling water over it, while thoroughly mixing until a thick dough is obtained.
- Drain water and refill hot water(100g). Leave for a day, you can at night.
- Drain the water and mix thoroughly.
- Add salt, sugar, pour flour and black pepper, pour vinegar. Mix very well.
- Put the finished mustard in a ceramic dish, store in a cool place.
Recipe 2. Dijon mustard
To prepare the seasoning you will need:
- Mustard powder - about 50-60 g.
- Water - 100 ml.
- Natural honey - 1 tbsp. l.
- Garlic - 1 clove
- White dry wine- 200 g.
- Salt - 5 g.
- Onion - 1 onion (large)
- Vegetable oil - about 5 ml.
- Tabasco sauce - no more than 1 teaspoon
detailed instructions preparatory process:
- Peel the onion, finely chop it. Do the same with garlic.
- Pour water into a saucepan, add onion and garlic. Add wine and honey, then mix thoroughly.
- Bring the mixture to a boil. Cook over low heat for five to seven minutes.
- Sift the boiled mixture through a sieve, cool.
- Add mustard powder to the marinade, mix with a whisk.
- Add Tabasco or tomato paste, pour oil, add salt, mix thoroughly.
- Cook the mixture until it thickens like sour cream.
- Cool, pour into jars. Put the finished mustard in the refrigerator for 2 days, after which it can be consumed.
Recipe 3. Russian mustard
For this recipe, you take about 50 grams of mustard powder and 150 ml of water, no more than 5 ml of vinegar, 0.5 teaspoon of salt and 1 tbsp. sugar, also 30 ml. vegetable oils.
Cooking:
- Pour mustard powder into a deep bowl, pour 50 ml of it. water 85 C and mix until smooth. This temperature of the water makes the mustard hot.
- After that, pour another 100 ml. hot water, now do not mix. After all this, put the mixture in a warm place for 10 hours.
- When the ingredients are infused, it is necessary to drain the water. This will take away the excess bitterness. Pour in sunflower oil and mix.
- Salt, add sugar, mixing thoroughly. Pour in the vinegar and refrigerate for 1 more day.
How to store mustard?
Mustard, like all products, has its own shelf life, even if you cooked it at home. Of course, homemade products do not stay in the refrigerator for a long time. However, we must remember that nothing lasts forever.
The first rule is to store the seasoning in the refrigerator, or in a cold place. Rule two - the jar must be tightly closed with a lid. And finally, homemade mustard should not be stored for more than 5-7 days, it is not an exhibit. Eat for health!
Mustard powder at home: video
12.05.2017 191 views
It is not always possible to buy a suitable mustard in the store: it often lacks sharpness or taste. But such a seasoning for ready-made dishes can be made at home from simple and affordable ingredients. Depending on the method of processing grains, mustard is divided into grain and powder. Mustard powder, in turn, is widely used in the preparation of a traditional pasty seasoning. You can buy it at any pharmacy and cook your favorite seasoning at home.
To get a decent result, it is important to know not only how to make mustard at home and according to what recipe, but also what grains to use. This will directly affect the taste. seasoning.
How to make mustard at home
When preparing the seasoning, all three types of mustard are used: white, sarepta and black. And in each case, the taste of the spice will be different. It should be noted that the full one is presented in another article on our site.
White mustard has a milder flavor than Sarepta (brown) or black mustard. For the preparation of Russian spicy seasoning, brown grains are suitable, which have a specific, sharp taste and smell. However, at home, the taste of the finished spice can be adjusted by the amount of ingredients indicated in the recipe.
Preparing mustard at home involves diluting a certain amount of mustard powder with water with the addition of flavoring agents: sugar, salt, vinegar, etc. And the taste ready meal influences not only the color of the grains, but also the temperature of the water that is poured into the powder. The following pattern is observed here: the higher the temperature of the liquid, the softer the result will be, and vice versa. That is why, for the preparation of hot spices, the powder is never poured with boiling water. It is enough that the temperature of the liquid is not higher than 40 degrees. But just like with a plant variety, the taste of the finished dish can be adjusted according to personal preferences.
How to make mustard powder at home
Depending on the addition of certain ingredients to the recipe, the taste of cooked mustard will differ. By experimenting with the composition, you can find your perfect recipe this seasoning.
By classic recipe We prepare mustard at home from powder in the following sequence:
- Clean, sterile and dry glass jar mustard powder (6 teaspoons) is poured in a volume of 200 ml.
- The powder is poured with warm water (180 ml) and mixed well until a homogeneous consistency. It is important that no dry, poorly diluted lumps remain.
- A jar of mustard mass is sent to a warm place for 10-12 hours. You can put it near the battery. Heat is a prerequisite for starting the fermentation process.
- After a while, a liquid will come out on the surface of the mustard mass, which is carefully drained.
- The rest of the ingredients are added to the mustard jar: salt (1 teaspoon), vegetable oil(2 teaspoons), sugar (½ teaspoon). In the classic recipe, no other ingredients are included in the seasoning. Information about what is included in can be found in a separate article.
Seasoning prepared according to the classic recipe can be stored in the refrigerator for up to six months.
More sharp and spicy is the mustard seasoning cooked in cucumber or tomato brine. As in the previous recipe, mustard powder (3 tablespoons) is diluted to the desired consistency with liquid, but not with water, but with brine. The resulting mass is thoroughly mixed, tightly closed with a lid and sent to a warm place for 8 hours. After the specified time, the liquid formed on top is drained, sugar is added to taste (a pinch) and a teaspoon of vegetable oil.
Another recipe for spicy Russian mustard is performed in the following sequence:
- Water (125 ml) is brought to a boil in a saucepan with spices: a teaspoon of salt, a tablespoon of sugar, cloves and bay leaf. The finished solution is filtered and cooled.
- Mustard powder (100 g) is poured into a warm spicy solution, vinegar (100 ml) and vegetable oil (30 ml) are added.
- The mass is well mixed to a homogeneous consistency and transferred to a glass jar. In a day, the seasoning will be ready.
The most delicious seasoning is not made from mustard powder, but from freshly ground grains. different types. In addition to traditional spices, other spices are added to it, such as red pepper, nutmeg, coriander and others.
Making grainy mustard at home
Soft and mild granular seasoning has a delicate, slightly sweetish taste, which is far from always reproducible at home. To avoid excessive sharpness, it is useful to insist and process it thermally for a long time. However, the sharpness self-cooking can be adjusted to your liking. The bitter-sharp taste of mustard seeds mixed with water is difficult to surprise anyone. And only thanks to flavorings, salt, sugar and vinegar, it turns into an interesting and unusual seasoning.
The spice is prepared in 2 stages. At first, yellow mustard seeds are infused for two days in the refrigerator to eliminate pungency and bitterness and give a sweetish aftertaste. For this, the grains (200 g) are washed under running water, transferred to a saucepan and poured with apple cider vinegar and juice (125 ml each). For a more piquant taste, it is recommended to replace a third of the yellow grains with black or brown ones.
After two days of infusion, a tablespoon of sugar and a teaspoon of salt are added to the grains, as well as 2 tablespoons of honey and apple cider vinegar. You can read about that in a special section of our website.
Put the saucepan on the fire, bring its contents to a boil and cook, stirring constantly for 2 minutes. For more spicy mustard time heat treatment reduce. The third part of the hot mass is transferred to a blender, crushed, and then mixed with whole grains. This is necessary so that the consistency becomes thicker.
Homemade mustard is always tastier and healthier than the one you buy in the store, as it does not contain any harmful extraneous additives. There are many recipes for making mustard at home, and each recipe has its own “zest”. Someone prefers classic version mustard, someone with spices, someone on applesauce etc. I suggest you prepare mustard for cucumber pickle, although the brine can be cabbage, and from tomatoes. The taste of this mustard can be adjusted to your liking. If you like a softer mustard, then add a little sunflower oil. If you want the mustard to be more vigorous, then add to taste lemon juice. And someone will want to sweeten it a little. Do not cook a lot of mustard at once. It is better to make fresh as needed. Such a seasoning as mustard will give meat and fish dishes a unique taste and will become a spicy addition to various meat soups.
How to cook mustard in cucumber pickle:
Ingredients:
- dry mustard powder - 40 grams.
- cucumber pickle - 120 ml.
- refined sunflower oil - 0.5–2 tbsp. spoons.
- sugar - to taste.
- lemon juice - as needed.
- the number of servings is 20.
- preparation time - 5 minutes.
- cooking time - 5-7 minutes + 3-4 hours of exposure.
Cooking:
1. Prepare everything necessary ingredients. Add sugar, sunflower oil and lemon juice as needed and to taste.
2. Before cooking, sift mustard powder, and then add chilled cucumber pickle to it in small portions while stirring. You should get a mass of medium density. The consistency of mustard can be adjusted by increasing or decreasing the amount of brine. To achieve the desired taste, you can add sugar, butter and lemon juice at your discretion.
3. Put the prepared mustard mass into a small jar, close it with a lid and set it to age for at least 3-4 hours, and preferably overnight.
4. Serve mustard with soups, meat and fish dishes.
How to make mustard powder in water:
Why make mustard at home if the shelves from the finished product are already breaking in stores? The answer is simple - there are almost always preservatives in the purchased sauce, from the use of which most modern people would like to refrain. And in homemade mustard - “everything is yours”, everything is familiar, plus the recipe can be changed to your own taste ... And this is a simple matter - it takes only 15 minutes (of which you will work for about three minutes in general).
Ingredients:
- 1 tablespoon mustard powder (heaping)
- 2 tablespoons of boiling water,
- 1 teaspoon sugar (no slide)
- 0.5 teaspoon salt
- 1 teaspoon vegetable oil (preferably refined),
- 1 teaspoon 9% vinegar (or lemon juice)
Cooking:
1. Check which powder you got. If it is heterogeneous, with pieces of husk, it will need to be sifted through a small strainer. If the powder is homogeneous and fine, you can work with it without sifting.
2. Measure out a spoonful of powder.
3. Pour mustard with one spoon of boiling water, rub it well.
4. Now add another spoonful of hot water. This two-stage stirring will help you prepare table mustard without lumps, the perfect consistency. Set the bowl with the future mustard aside for 10 minutes so that the extra bitter essential oils disappeared.
5. Add salt, sugar and vegetable oil to your mixture.
6. Now it remains to pour vinegar or freshly squeezed lemon juice here. Homemade mustard might seem a little watery to you... Don't worry. Tighten the bowl with cling film, send it to the refrigerator for a day, and it will thicken significantly.
The taste of the finished product will be quite delicate, but with a sharp aftertaste. If it seems to you that something is missing in the finished mustard, you can correct this basic recipe mustard powder for yourself. For example, put more sugar, salt, lemon juice in the sauce, or add liquid honey, a spoonful of beer or any spices to the ingredients. Some even add vodka.
And the last thing - since there are no preservatives in homemade (homemade) mustard, you should not store it for more than 5 days. But by the way, it will turn out a little, so spread it over a few steaks, baked pieces, homemade hot dogs, and it’s time to cook a new portion of the “zhguki” again.
Bon Appetit!!!
Looking for delicious spicy mustard sauce recipes? Most best options You will find the preparation of this dish in this article.
Currently, a diverse assortment of this finished product is presented for selection on store shelves. But any good housewife knows that seasoning prepared at home will give odds to any most recognized manufacturer.
How to cook homemade mustard from mustard powder in cucumber brine?
Prepare homemade mustard Surprisingly easy to prepare, but vigorous and delicious mustard cooked in cucumber pickle. Only two products, and spicy original sauce for the most refined gourmets is ready:
- For a glass of pickle from cucumbers, we take two tablespoons of fresh dry mustard
- Stir thoroughly
- Add a spoonful of vegetable oil
- We rub again
- We let it brew for ten, twelve hours
What is even more beautiful about this recipe is that it can be stored for a very long time. If after preparation, carefully cork in sterilized jars.
- Since salt and sugar are present in the brine, you can add them if desired.
- Mustard is served with all cold cuts and hot dishes, aspic and jelly
- Special adherents of this sauce spread it on bread. Use this sandwich with anything. Just enjoying the vigorous fragrant taste
How to make mustard with honey?
Prepare homemade mustard - Mustard powder - half a glass
- Half a cup of boiling water
- teaspoon liquid honey
- A pinch each: ginger, cardamom, ground cloves and salt
- About two tablespoons of sugar and the same amount of vegetable oil
Recipe:
- Dissolve mustard powder in boiling water
- Pour two glasses of cold water
- Remove to heat for 24 hours
- Spices lightly pour boiling water
- We insist, as much as mustard
- After the required time, remove excess water from the mustard
- Add salt, sugar, honey
- Slowly add vegetable oil and vinegar
- Pouring infusion of spices
- Mustard is ready to use in two days
How to make Dijon mustard?
Prepare homemade mustard Back in the 18th century in the French city of Dijon, the production of the famous mustard, which was named after this city, began. Gentle and spicy taste obtained by replacing the vinegar in the preparation of the sauce with the juice of unripe grapes, quickly gained popularity.
There are about twenty recipes for making Dijon sauce. This mustard is known to everyone in the world. The real secret of the Dijon mustard recipe has been kept secret for four hundred years. Therefore, any proposed recipe will be an imitation of the present.
One of the closest in taste, which is worth paying attention to real gourmets:
- Powder mustard - fifty gram pack
- Dry white wine -200 ml
- Liquid honey - a little
- Sunflower oil - half a teaspoon
- onion head
- Salt - a pinch
- Thick tomato paste
Cooking:
- Finely chop onion and garlic
- Pour honey, wine
- Boil over low heat for a little less than a quarter of an hour.
- Strain the mixture
- Sprinkle mustard powder
- Beat with a blender
- Put some oil and some tomato paste
- Salting
- We put on the stove, until the excess liquid has evaporated
- The resulting thick mixture is sent to the cold for two days
Video: Dijon mustard at home
How to make french mustard?
Prepare homemade mustard One of the varieties of the popular Dijon mustard is the so-called "French". The highlight is that it is prepared from different types of ground grains.
- Pour 250 grams of ground grains of Sarepskaya and black varieties of mustard with half a glass of boiling water
- mix well
- Leave for 24 hours to stand
- Then add: half a glass of white wine vinegar, a little salt, a little more sugar, one gram of cinnamon, cloves, fried onions
- We beat the whole mass
- French mustard sauce ready
grain mustard recipe
Prepare homemade mustard Despite the very refined taste, the recipe for such mustard is elementary. The emphasis on spices makes this sauce a truly original and beautiful addition to dishes.
Composition of products:
- Chilled boiled water - full glass
- Powder mustard -200 grams
- Grain mustard - 80 grams
- Dry white wine - full glass
- Acetic acid 5% - 200 ml
- Dark sugar - one hundred grams
- One small bulb
- Salt, cinnamon, turmeric - a small pinch each
- Two chicken yolks
Recipe:
- Soaking both types of mustard
- We insist for half an hour
- In the meantime, we combine 5% acid with wine, seasonings, salt and coarsely chopped onions
- We send to a slow fire for forty minutes
- Remove the remaining onion by passing the resulting mixture through a strainer.
- We combine swollen grains with yolks and vinegar-onion seasoning
- Place over low heat, slowly heating to a boil, stirring constantly.
- Cool down
- Serve to the table
How to make mustard quickly?
Making homemade mustard The fastest way to make a seasoning is without a long fermentation process. After all, depending on the recipe, it usually lasts from 12 hours to two days. Without fermentation, such a sauce is not very spicy and vigorous.
For lovers of not very spicy food, it will be very relevant:
- Take 1 tablespoon of powder and dilute with the same amount of boiling water
- Blend until smooth
- Put another 1 tablespoon of boiling water, rub again. Such steaming removes bitterness from the powder and prevents lumps from forming.
- We insist 8-10 minutes. During this time, excess essential oils will evaporate.
- To stop this process, pour in a measuring spoon of vinegar 9%
- To soften the taste, add a little sugar and vegetable oil.
- For a change, as an alternative, instead of vinegar, add lemon juice, instead of sugar - honey
How to make spicy mustard?
Prepare homemade mustard The most spicy is the "Russian" mustard:
- A glass of dry mustard powder is diluted with hot water until the density of sour cream
- Top with cold water
- Let stand for about 12 hours
- Drain the water after the set time
- Add a pinch of salt, black and red pepper, a tablespoon of 9% vinegar, sugar, sunflower oil
- We mix everything well
- Can be consumed immediately. But after a while, the seasoning gains strength
- Store in a tightly closed container
Due to his useful composition mustard helps accelerate the metabolic process in the body, which promotes the breakdown of fats. It is an excellent antioxidant, antiseptic, and has antibacterial properties. Increases immunity, perfectly fights against colds.
Therefore, homemade sauce is not only a great addition to the usual gourmet diet, but also benefits the body.
Video: How to cook mustard?
We all know what it looks like and what it tastes like. mustard- spicy, prepared on the basis of mustard powder or whole grains. This seasoning can be found in Russian, Ukrainian, Czech, Polish, German and many other cuisines. It is hard to imagine jelly without horseradish, and baked meat without fragrant mustard, which breaks through to tears.
The main difference between Russian mustard and its other types is excessive vigorousness. Depending on the additional ingredients, the taste of mustard can vary from spicy to sweet-spicy. During the preparation of mustard, garlic, spices, horseradish, honey, onions can be added to it. Today's assortment of store-bought mustard is able to satisfy even the most fastidious gourmet. Bright jars, sachets of mustard beckon with their appearance from the shop windows. Of course, they are all tasty, but whether they are useful is another question. Not infrequently, behind its beautiful texture, aroma, taste and color, many additives that are quite unhealthy are hidden.
All this is not a reason to refuse spicy and spicy mustard, because you can always cook it at home from ordinary mustard powder. In this case, you will be sure that there is nothing harmful and dangerous in it, in addition, at a cost price, it turns out to be several times cheaper than the finished one. It is worth mentioning that it has its own subtleties of cooking, holding which, you will get very delicious sauce exactly the flavor you want.
Today I will tell you how to make homemade table mustard from powder. Mustard powder, as well as other ingredients, is a must-have in every home, which allows you to cook it at any convenient time. And yet, be sure to store the mustard powder in a hermetically sealed bag, and even better in a glass or porcelain jar.
Ingredients:
- Mustard powder - 150 gr.,
- Olive oil - 1 teaspoon,
- Apple cider vinegar - 1 tbsp. a spoon,
- Salt - 0.5 tsp,
- Sugar - 1 teaspoon,
- Spices (turmeric and paprika)
Powder mustard at home - recipe
When you taste mustard powder, you will feel bitterness. If the mustard is cooked incorrectly, then it will certainly turn out bitter, and therefore not quite edible. To prevent this from happening, we will cook it according to the rules, namely the evaporation method. Put the mustard powder into a bowl. Pour some hot water over it. Stir.
Add more water to make it look like a liquid slurry. Leave the bowl in a warm place for 10-12 hours.
During this time, mustard powder will settle to the bottom, and water with essential oils, which contain bitterness, will be the top ball. At the top of the water film, you can see a fatty film - these are essential oils. Cover the colander with gauze. Strain the mustard emulsion. Leave the resulting mustard puree for 4-5 hours to evaporate excess liquid. Again, how excess bitterness is removed. After it becomes thick enough, you can continue to fill it.
Pour in the salt.
Add sugar.
Pour in apple cider vinegar.
Add olive or sunflower oil.
After the next mixing, you will see how its color has changed. If the mustard is too thick, add more hot water. At the end of cooking, be sure to taste it. Add salt, sugar, or vinegar if needed.
Mustard at home ready.
Transfer it to a clean jar and close the lid tightly. Store in the refrigerator for up to three weeks. Good appetite.
Mustard powder at home. Photo
Mustard recipes are also widespread, cooked not in boiling water, but in apple juice and brine. Pickle for this you can use cabbage, tomato, cucumber. And here is another recipe for mustard in cucumber brine.
Ingredients:
- Mustard powder - 0.5 cups,
- Sunflower oil - 1 .h. a spoon,
- Table vinegar - 1 teaspoon,
- Cucumber pickle - an incomplete glass,
- Salt - to taste
- Sugar - 1 teaspoon without a slide,
Mustard in brine - recipe
Pour warm brine into a bowl. Add mustard powder. Stir. Pour the mustard into a jar. Close the lid and put in a warm place. In winter, as a rule, it is placed near the battery. After 10-12 hours, open the lid, add sugar, vinegar, and vegetable oil. If there is not enough salt, add salt. Stir mustard thoroughly. Homemade mustard powder in brine ready. Such mustard, as well as table mustard, must be stored in the refrigerator.
