How to make mustard extra spicy. Mustard powder - recipes for making delicious homemade sauce. How to prepare mustard from powder in water

Homemade mustard is always tastier and healthier than the one you buy in the store, since it does not contain any harmful extraneous additives. There are many recipes for making mustard at home, and each recipe has its own “zest”. Some people prefer the classic version of mustard, some with spices, some with applesauce, etc. I suggest you prepare mustard with cucumber brine, although the brine can be from cabbage or tomatoes. The taste of this mustard can be adjusted to suit your taste. If you like a softer mustard, add a little sunflower oil. If you want the mustard to be more vigorous, add lemon juice to taste. And someone will want to sweeten it a little. You should not cook a lot of mustard at once. It is better to make fresh as needed. A seasoning such as mustard will give meat and fish dishes a unique taste and become a piquant addition to various meat soups.

How to prepare mustard with cucumber brine:

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.

number of servings – 20.
preparation time – 5 minutes.
cooking time – 5–7 minutes + 3–4 hours of exposure.

Preparation:

1. Prepare all the necessary ingredients. Add sugar, sunflower oil and lemon juice as needed and to taste.

2. Before cooking, sift the mustard powder, and then add cooled cucumber brine to it in small portions while stirring. You should get a mass of medium thickness. The consistency of the 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. Place the prepared mustard mass in a small jar, close it with a lid and leave to ripen for at least 3-4 hours, or preferably overnight.

4. Serve mustard with soups, meat and fish dishes.

How to prepare mustard from powder in water:

Why make mustard at home if the store shelves are already full of the finished product? The answer is simple - store-bought sauce almost always contains preservatives, which most modern people would like to avoid using. And in homemade mustard - “everything is your own”, everything is familiar, plus the recipe can be changed to suit your own taste... And this is a simple matter - it only takes about 15 minutes (of which you will work for about three minutes).

Ingredients:

1 tablespoon mustard powder (heaped),
2 tablespoons boiling water,
1 teaspoon of sugar (without a slide),
0.5 teaspoon salt,
1 teaspoon vegetable oil (preferably refined),
1 teaspoon of 9% vinegar (or lemon juice).

Preparation:

1. Check what 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 one spoonful of boiling water over the mustard and mash it well.

4. Now add another spoon of hot water. This two-stage stirring will help you prepare table mustard without lumps and with an ideal consistency. Set the bowl of future mustard aside for 10 minutes so that excess bitter essential oils evaporate.

5. Add salt, sugar and vegetable oil to your mixture.

6. Now all that remains is to pour in vinegar or freshly squeezed lemon juice. Homemade mustard may seem a little runny... Don't worry. Cover the bowl with cling film, place it in the refrigerator for a day, and it will thicken significantly.

The finished product will taste quite delicate, but with a spicy aftertaste. If you feel like the finished mustard is missing something, you can adjust this basic mustard powder recipe to suit your needs. For example, add more granulated sugar, salt, lemon juice to the sauce, or add liquid honey, a spoonful of beer or any spices to the ingredients. Some even add vodka.

And lastly, since there are no preservatives in homemade mustard, it should not be stored for longer than 5 days. However, you won’t get much of it, so brush it on a few steaks, pieces of baked goods, homemade hot dogs, and it’s time to prepare a new portion of the “hot” again.

Bon appetit!!!

Mustard is rightfully considered an international sauce; it is widely used in Europe and America, Russia, and Asia. Appetizers, salads, and meat dishes are prepared based on this product. However, store-bought mustard does not have a sufficiently pronounced taste and smell; it does not hit the nose. Experienced housewives have no choice but to prepare the product on their own. Let's look at popular recipes that came to us from neighboring countries. Let's highlight the main thing and give practical advice.

Features of mustard preparation

Mustard is prepared on the basis of dry powder, which will later need to be diluted. It is not recommended to dilute dry mustard with boiling water, otherwise the bulk mixture will lose its “vigorous” aroma and become tasteless.
The taste of the final product depends on the temperature of the water with which the mustard will be diluted. The powder is poured into warm drinking liquid (about 40 degrees).
If you want to get a soft mustard that doesn’t hit your nose, dilute it with hot water. When the goal is to prepare a product called “pluck your eye out,” dilute the powder with cold liquid.
To give mustard a rich taste and pleasant aroma, add honey to the mixture. Buckwheat composition is considered an ideal option.
Many people prefer to make mustard spicy, as is customary in Asian countries. To achieve a similar effect, you need to add grated cloves, ground coriander and cinnamon to the mixture. In combination with bulk spices, it would not be a bad idea to add dry wine.
As a rule, the shelf life of ready-made homemade mustard is quite short. To prevent the mixture from drying out after cooking, add a small amount of high-fat pasteurized milk while mixing the ingredients.
Many people, especially men, prefer to spread mustard on bread or use it as jellied meat. In this case, the mixture should be “vigorous”; for this you can add ginger, nutmeg or Japanese wasabi to the mixture.
To keep the mustard fresh and moist for a long time after cooking, place a lemon wedge on top of the mixture. Change the citrus as it dries out, but at least once every 5 days.
In the recipes below, both classic and black and white mustard can be used. The smell, consistency and taste of the finished product depend on the variety.

Mustard: classic recipe

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

Select a ceramic or glass dish with a lid, add mustard powder and fill with water (cold or hot, as desired). Mix the mixture with a fork, making sure there are no lumps.
Cover the container with foil or wrap it in cling film and make several holes with a toothpick. Place the bowl with the diluted powder in a warm place and leave for 12 hours.
When the specified time comes to an end, open the container and evaluate the result. You will see that liquid has accumulated on top of the swollen powder, try to drain it as carefully as possible. After this, add salt, granulated sugar and butter, mix. Transfer the mustard to a jar, place a slice of lemon on top of the mixture, and seal. Store in the refrigerator.
The classic cooking recipe does not include table vinegar and additional spices. Mustard is not difficult to make at home; if desired, add any seasonings you like. From the listed components you will receive about 100 grams. finished product.

clean water - 45 ml.
fine salt - 10 gr.
dry mustard - 45 gr.
buckwheat honey - 45 gr.
lemon juice - 25 ml.
vegetable oil - 20 ml.

Pass the mustard powder through a sieve to loosen it well. Add coarse table salt, stir and pour boiling water to form a paste-like mass. Mash the prepared mixture with a fork and add more water if desired.
Melt the honey in a water bath or in the microwave until it becomes liquid and translucent. Pour in lemon juice, sunflower oil, mix thoroughly again until smooth.
Transfer the resulting mass into a sterilized glass jar, close the lid, and leave at room temperature for 4 days. After the time has elapsed, uncork the container, stir, and place in the refrigerator for long-term storage.

Russian mustard

beet sugar - 35 gr.
bay leaf - 2 pcs.
cloves - 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.

Pour water into a thick-bottomed pan, add sugar, salt, bay leaf, cinnamon, and cloves. Bring the mixture until the first bubbles appear, then turn off the burner.
Cool the composition to an acceptable temperature. If you need to prepare spicy mustard, use the liquid after infusing for half an hour. In cases where you want to get a “light” mixture, let the solution stand for 2 hours.
Once the liquid is ready, strain it through 3 layers of gauze. Add mustard powder and stir with a fork or whisk until smooth. After this, pour in the vinegar solution, vegetable oil and mix well again.
Transfer the mixture to a glass jar and leave for a day to infuse. After that, stir, put a slice of lemon on top.
You can mix mayonnaise with mustard and then add the dressing to the salad. It is also considered ideal to use the mixture with meat dishes and side dishes.

dry mustard - 185 gr.
vinegar - 75 ml.
granulated sugar - 55 gr.
salt - 12 gr.
shallots - 90 gr.
ground cloves - on the tip of a knife
chopped cinnamon - 1 pinch

Prepare a kitchen sieve and pass the mustard powder through it until it becomes loose. Start pouring boiling water and at the same time stir the mixture with a fork. At the end you should get a paste-like mass, the consistency of which resembles dough.
After mixing the water with the powder, leave the mixture 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.
Set the mixture aside and proceed to prepare the next component. Take the onion and fry it until golden brown. Grind with a fork or mince.
Add the fried mass to the mustard, stir until smooth. Transfer the mixture into a glass container, seal it, and leave it in the refrigerator. Serve after 5 hours.

Danish mustard

bread crumbs (preferably rye) - 45 gr.
salt - 20 gr.
gray or red mustard - 550 gr.
granulated sugar - 190 gr.
black pepper - 5 gr.
salted herring - 500 gr.
vinegar 3% - 245 ml.
herring brine - 100 ml.
capers - 70 gr.
pitted olives - 80 gr.

Grind the olives in a blender or chop into small pieces. Do the same with capers. Separate the backbone from the herring; you only need the fillet. Crush it with a fork or, again, use a blender.
Combine the crushed ingredients with mustard, move the mixture under the lid and leave for 3 hours. At this time, mix breadcrumbs, herring brine, table vinegar, sugar, ground pepper and salt.
When the specified period comes to an end, combine the two compositions into one, pass through a meat grinder or blender. Pour into a glass jar and seal with a lid. At the end you will get a “vigorous” product that needs to sit in the refrigerator for another 24 hours.

Applesauce mustard

salt - 20 gr.
mustard powder - 80 gr.
table vinegar with a concentration of 3% - 30 ml.
applesauce without sugar (fresh) - 120 gr.
brown sugar - 15 gr.
seasonings at your discretion - to taste

Select sour apples to later make puree from them. The optimal variety is considered to be Antonovka or wild apple tree. Place the fruits in the oven, bake them, then remove and cool.
Peel, remove seeds and peel. Scroll the fruits into a meat grinder or grind in a blender. Add mustard powder to the prepared mixture and add cane sugar.
Stir the mustard until smooth, pour in the vinegar solution and your favorite seasonings as desired. Anything will do: ground star anise, anise, cloves, basil or cinnamon. Transfer the resulting mass into a sealed container and leave for 3 days.
Pour into a glass container and seal with a lid. Serve with fish and meat dishes, mix with mayonnaise sauce, and add to salads. Store the finished product in the refrigerator.

ground cloves - 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.

Mix all the spices, sugar, salt. Start pouring in the wine vinegar so that you end up with a thick mass.
In another container, mix mustard powder and wheat flour, also dilute with vinegar to a paste-like consistency. Combine this composition with the previous one and place it in a hermetically sealed container.
Place the finished product in the refrigerator for 12 hours, then remove excess liquid from the surface of the mass and start eating.

Mustard with cucumber pickle

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

Mix dry mustard with granulated sugar and cucumber pickle so that the consistency resembles a paste. Transfer the resulting mixture into a glass jar, seal and wait 8 hours.
After the set period has expired, drain the liquid that formed after infusion. Add the oil, mix everything well and put it in the refrigerator for long-term storage.
You can prepare mustard this way using tomato or cabbage juice if you don’t have cucumber brine. If desired, add ground cloves, red pepper, nutmeg and other seasonings as desired.
If it is not possible to use cucumber pickle, prepare an analogue yourself. Take the liquid from the sauerkraut, dilute it with table vinegar mixed with water in a 2:1 ratio.

It is not difficult to prepare mustard at home if you follow the step-by-step instructions and practical tips. Consider the most popular recipes based on applesauce, cucumber pickle, honey, shallots or herring.

Video: how to make mustard from mustard powder

Homemade mustard is an excellent addition to meat dishes and soups. Spread it on bread and with hot soup! Wow! Breathtaking! Mustard will add a piquant taste when added to oil for salad dressing. It is ideal with and

Stores now sell many types of ready-made mustard with various additives - for every taste, but in addition to flavoring additives, it contains a lot of preservatives and stabilizers.

Why is all this there? It is much healthier to make mustard powder at home. The taste is excellent, it doesn’t take much time to prepare it, and there are no harmful additives at all!

In addition, at home you will prepare exactly as much mustard as you need, and I often threw away store-bought jars and tubes half full. Some people like very spicy mustard - so that it takes your breath away and brings tears to your eyes, while others like soft, piquant mustard, you can adjust all this yourself by preparing mustard from powder.

Recipe for making homemade mustard from powder with photo:

So, a few recipes for delicious homemade mustard:

Products:

3 table. spoons mustard powder
12 table. spoons of water
0.5 tsp. spoons of sugar
0.25 tsp. spoons of salt
1 – 1.5 tsp. spoons of vegetable oil
Vinegar (optional)

To prepare, take mustard powder and add warm boiled water in a ratio of 1:4. If you want to make it spicy, add lukewarm water, and if you like mild mustard, add boiling water.

Leave for 10 hours in a warm place.

After this time, excess water must be carefully drained:

Add sugar and salt to the mustard mixture:

Vegetable oil:

And optionally, vinegar. I didn’t add vinegar, it turned out quite spicy and tasty. From this quantity of products one hundred gram jar of spicy mustard is obtained.

Here are some more homemade mustard recipes. Choose according to your taste.

Homemade “Russian” mustard:

Products:

100 g mustard powder
0.5 glasses of water
0.5 cups 3% vinegar
1-2 table. Spoons grow. Oils
1 table. spoon of sugar
1 teaspoon salt
Bay leaf, cinnamon, cloves to taste

Preparation:

Add sugar, salt, bay leaf, cloves, cinnamon to hot water, boil for 5-7 minutes, strain and pour into mustard powder, stirring thoroughly

Add vegetable oil, vinegar and mix well.

Place in a jar and let sit for a day. A day later, the mustard is ready. Keep refrigerated.

Powdered mustard with cucumber brine - quick and easy

This recipe for making mustard at home is perhaps the simplest. After all, cucumber brine contains all the necessary components: spices, vinegar, sugar and salt. The taste of the finished mustard will certainly depend on the quality and freshness of the mustard powder and the taste of the cucumber pickle.

Products:

200-250 ml cucumber pickle
6 tablespoons mustard powder
1 tablespoon vegetable oil

Preparation:

Heat the cucumber brine until hot.
Pour mustard into a jar and fill with hot brine
Mix the mustard well so that there are no lumps left until smooth.
Place in a dark, warm place for 6-7 hours to allow the mustard to ripen (with the lid closed)
Add vegetable oil and mix everything well
Delicious homemade mustard is ready. This vigorous one is simply perfect for jellied meat.

Homemade mustard with cabbage brine

Homemade spicy mustard in cabbage brine for meat, jellied meat and delicious soup.

Products:

1 cup mustard powder
1 cup cabbage brine
0.5 teaspoon 3% vinegar
1 table. spoon of vegetable oil
Black, red pepper or other spices to taste

Preparation:

Pour the powder into a deep plate and gradually pour in the brine, bringing it to the required consistency (thick sour cream).

Add sugar, vinegar and vegetable oil. Mix everything well so that there are no lumps.

Place the prepared mixture into a jar with a tight-fitting lid. Let sit in a warm place overnight.

For a more pleasant taste, you can add cinnamon, cloves, ginger, and nutmeg. A slice of lemon placed on top helps keep the mustard from drying out longer and preserves its taste.

You should not cook it in large portions - it will fizzle out and lose its sharpness.

A teaspoon of buckwheat honey will give mustard a pleasant taste.

Powdered spicy mustard video recipe

That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with the news of the Tasty Food site

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 that difficult to make 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.

Mustard is perhaps one of the most popular sauces among Russians. And this is not surprising, because without it it is difficult to imagine some of the dishes especially beloved by our compatriots. For example, what would jellied meat be without mustard? And how good are sausages fried over a fire! And a piece of lard with mustard and garlic - well, it’s simply delicious! You can easily buy mustard in any store, but its taste or spiciness is not always satisfactory. Homemade mustard is another matter - you can always make it the way you want, taking into account personal preferences, and at the same time add the desired flavor notes to it, for example, honey, lemon juice or spicy spices. And in general, homemade mustard is always tastier, more natural and healthier than any store-bought counterparts. Do you agree? Then let's get started!

Homemade mustard is prepared without much difficulty, and even inexperienced housewives can cope with this task. In the simplest variation, mustard powder is mixed with water, salt, sugar and spices, and then kept in a warm place for several hours - from 6 to 10. However, if you want a truly aromatic and spicy sauce, it would be more advisable Buy mustard seeds and grind them into powder yourself. In addition, homemade mustard can also be made using whole mustard seeds - in this case, you will get a condiment known as Dijon mustard.

To prepare mustard, use only high-quality mustard powder, paying attention to its expiration date. It is recommended to sift mustard powder - thanks to this procedure you minimize the likelihood of lumps forming when mixed with water. By the way, about water. In recipes, mustard is usually ground with boiling water or hot water - keep in mind that boiling water softens the taste of the seasoning, reducing the heat, so if you need very hot mustard, add warm water. Mustard powder should be thoroughly mixed with water to a homogeneous consistency - it is very convenient to use a whisk for this. The consistency of the final mixture should resemble thick sour cream.

Adding vegetable oil to mustard reduces the pungency of the final product. Thus, if you need strong mustard, use it to a minimum, but if you want a seasoning with a delicate taste, add more oil. Despite the fact that homemade mustard is a simple product, prepared from just a few ingredients, this does not at all negate the opportunity to experiment. To get a new flavor, you can add spicy spices to mustard, such as black pepper, cinnamon, cloves, nutmeg and ginger, as well as honey, lemon juice, white wine, applesauce and even tomato paste. After the mustard has been infused at room temperature for several hours, it should rest in the refrigerator for about a day before use. The longer the mustard sits, the spicier it will be.

Homemade mustard is not stored for very long, so it makes no sense to prepare it for future use - it is better to do it as needed, especially since the recipe is extremely simple. On average, mustard can be stored for about three months in a cool place, but usually after a month and a half the product begins to lose its original taste and aroma. To keep homemade mustard fresh longer, you can put a thin slice of lemon on it. You can also use lemon to “revive” dried seasoning - add a few drops of lemon juice to the mustard and add a pinch of sugar.

And finally, a little about the benefits. Homemade mustard not only makes dishes tastier and increases appetite, but also has a lot of valuable properties. Mustard seeds contain a large amount of vitamins, minerals and essential oils, which have a comprehensive effect on health. First of all, mustard is rich in vitamins A, D, E, B vitamins, potassium, calcium, zinc, iron and magnesium. This allows it to have a beneficial effect on digestive processes, actively break down fats, speed up metabolism, maintain cardiovascular health and fight colds.

Homemade mustard is not only an excellent companion for various dishes, but also an excellent marinade for meat. softens meat fibers well and makes meat even more appetizing. Even if you just spread a little mustard on a slice of bread and serve it with the soup, it will turn out especially tasty. Want to try it soon? Our recipes are already waiting for you!

Homemade mustard “Classic”

Ingredients:

3 tablespoons mustard powder,
2 teaspoons vegetable oil,
1/2 teaspoon sugar,
1/2 teaspoon salt,
200 ml water.

Preparation:
Place mustard powder, salt and sugar in a dry, clean jar. Pour in boiled water, allowing it to cool slightly beforehand, and stir until a homogeneous consistency is obtained. The consistency of the mixture should resemble thick sour cream and not contain lumps. After this, the mustard should be placed in a warm place for 10 hours, closing the jar with a lid. After this time, add oil to the mustard and mix well.

Mustard with honey has a mild taste, so it can be used when marinating meat and as a base for salad sauces. To prepare mustard, you can use either fresh or candied honey - in the latter case, it should first be melted in a water bath or in the microwave.

Homemade mustard with honey

Ingredients:

5 tablespoons mustard powder,
4-6 tablespoons of water,
1 tablespoon honey,
1 teaspoon vegetable oil,
1/3 teaspoon salt.

Preparation:
Dilute mustard powder in hot water until a homogeneous mass without lumps is obtained. Add salt, honey and vegetable oil. Mix well. If you want a sweeter mustard, add more honey. Place the mustard in a jar, close the lid and leave in a warm place overnight.

Fans of especially spicy mustard that will take your breath away will surely love our next recipe. To make the mustard even hotter, add ground ginger to it and do not forget that you should not mix mustard powder with boiling water, as it softens the pungency. An important condition for obtaining hot mustard is also long-term infusion in the refrigerator - at least a week.

Homemade mustard “Yadrenaya”

Ingredients:

6-8 tablespoons of water,
1 teaspoon sugar,
1/2 teaspoon salt,
1/2 tablespoon apple cider vinegar.

Preparation:
In a jar or container, mix mustard powder with hot water well, pouring it in a thin stream. There should be no lumps left in the mixture. Close the jar or container with a lid and put it in a warm place for 7-10 hours. During this time, liquid will form on the surface of the mustard - no need to drain it if you want a really spicy mustard. Next, you need to add sugar, salt, apple cider vinegar and mix everything thoroughly. After the mustard has been infused in the refrigerator for a week, it is ready to eat.

Russian mustard is another example of a particularly hot condiment. Its distinctive feature is the use of aromatic spices, due to which this mustard has a unique aroma.

Homemade mustard “Russian style”

Ingredients:

100 g mustard powder,
2 tablespoons vegetable oil,
1 tablespoon sugar,
1 teaspoon salt,
2 bay leaves,
2 buds of cloves,
1 pinch of cinnamon,
1/2 cup 3% vinegar,
1/2 glass of water.

Preparation:
Pour water into a small saucepan, bring to a boil, add bay leaf, cloves, cinnamon, sugar and salt. Stir, remove from the stove, cover the pan with a lid and let it brew. After 10 minutes, strain the liquid and gradually pour into mustard powder, stirring. Next add vegetable oil and vinegar. Add vinegar gradually so that the mustard does not turn out too liquid. Stir until smooth and transfer the mustard to a jar. Before use, it should sit in the refrigerator, covered, for 24 hours.
Adding lemon juice to mustard, as in the following recipe, not only gives the product a pleasant sourness and subtle aroma, but also extends the shelf life.

Homemade mustard with lemon juice

Ingredients:

2 tablespoons mustard powder (heaped),
1 tablespoon lemon juice,
1/2 teaspoon salt,
1/2 teaspoon sugar,
1/4 teaspoon curry,
80 ml water.

Preparation:
Place mustard powder in a jar and stir with boiling water. Close the jar with a lid, wrap it in a towel and leave for 8 hours. Add oil, lemon juice, sugar, salt and curry. To stir thoroughly. Mustard is ready to eat.

To prepare mustard, brine (cucumber, tomato or cabbage) can also be used, which is very important in the cold season, when preserves are actively consumed and the brine is usually poured out. Depending on the taste of the brine, the mustard will have certain flavor notes. In general, brine usually adds a pleasant acidity to the sauce.

Homemade mustard with cucumber brine

Ingredients:

6 tablespoons mustard powder,
8-10 tablespoons of cucumber pickle,
1 teaspoon vegetable oil.

Preparation:
Mix mustard powder with chilled brine until smooth in a clean, dry jar. Stir with vegetable oil and let the mustard brew at room temperature for 6-8 hours.

Dijon mustard is a traditional French condiment that has a mild taste and an extremely appetizing aroma. Almost everyone likes this mustard. It can be added to salads, served with fish dishes and used to marinate meat - it will turn out simply delicious.

Ingredients:

80 g mustard beans,
60 g powdered mustard,
2 glasses of dry white wine,
2 large onions,
2 cloves of garlic,
2 tablespoons of flower honey,
1 tablespoon vegetable or olive oil,
salt to taste.

Preparation:
Place finely chopped onion and pressed garlic into a saucepan. Pour in the wine, bring to a boil and cook over low heat for 5 minutes. When the mixture has cooled, strain the wine and discard the vegetables. Pour the wine back into the pan. Add melted honey, salt to taste and mustard powder. Grind thoroughly so that no lump remains. Add oil, stir and place the pan on the stove. Add the mustard seeds, stir and cook, stirring constantly, until the mixture becomes thick. Place the prepared mustard into jars.

Applesauce mustard is a type of fruit mustard. Pears or grapes can also be used to prepare it. This seasoning, which has a mild taste with sweet and sour notes, is perfect for meat dishes, salads and cheese slices. This kind of mustard cannot be called spicy, but it can be offered to children.

Delicate mustard on applesauce

Ingredients:

1 sour apple
1 tablespoon mustard powder,
1 tablespoon sugar,
1 tablespoon vegetable oil,
1.5 tablespoons of 3% vinegar,
1 teaspoon lemon juice,
a pinch of salt,
a pinch of cinnamon.

Preparation:
Wrap the apple in foil and bake in an oven preheated to 180 degrees for 15 minutes. Let the apple cool, peel it, rub the pulp through a sieve and mix with all the ingredients on the list, adding vinegar last. If you find the mustard sour, you can add a little sugar. After the mustard has been infused for two days in the refrigerator, it can be consumed.

Homemade mustard will not leave anyone indifferent. And there are so many different variations of it you can prepare, just have time to try! Bon appetit to you and your loved ones!