Step 1: Mix all the necessary ingredients.

Mustard powder must be poured into the prepared bowl, add cucumber pickle from pickled cucumbers, which will be very concentrated. Otherwise, it will be necessary to add sugar, salt and vinegar to the mustard to give the desired taste. Also good for this purpose is the brine, which you may have left over from used purchased gherkins. Then add to the mixture vegetable oil in a small amount.

Step 2: remove the finished mustard in jars.

Now ready-made mustard can be laid out in prepared jars, tightly close each jar with a lid, or you can immediately try the resulting treat.

Step 3: Sterilize the container in the microwave.

Banks should be prepared in advance for closing, that is, sterilized. I recommend sterilizing jars in the microwave. It's both fast and inexpensive. To do this, you will just need to take the jars, wash them well with a brush. Then pour into jars 1 cm water and put in the microwave. Turn her on power 700-800 watts on 2-3 minutes- the water will then boil quickly, and your jars will be steam sterilized. If you have a lot of cans, then the time should be slightly increased. It is still better to sterilize jar lids in the usual way, that is, simply boil in a bowl of water on the stove.

Step 4: serve mustard in cucumber pickle.

Ready mustard can already be served on the table after 1-2 days aging, but still I advise you to serve it after a longer insistence. Ideal for various meat and sausage products. Now you just have to put the mustard from the jar into a serving plate and serve. Bon appetit!

As a brine, you can use the brine left over from salted tomatoes

Or cabbage, but in this case you will have to add salt and spices to the mustard - you can add a couple of tablespoons of any honey to such mustard when cooking,

This will give the sauce an extra kick, and the mustard will help keep you from

colds in winter time. When it matters most. - be sure to use fresh mustard powder, otherwise you will get the sauce

Not sharp enough, which, of course, is undesirable. - mustard will turn out more saturated if you let it brew in a warm place in

The course of the whole night. - besides, you can cook such mustard in the shortest possible time, which is very convenient if you expect guests to arrive. Even the most unpretentious dishes, flavored with this magnificent mustard, will have an unsurpassed taste. Mustard also has such an excellent property as improving appetite.

This spice takes pride of place on the tables of many cuisines of the world. The hostesses were convinced of its versatility, using it for salad dressings, serving to the table with all types of meat and first courses. In addition, this product improves digestion by stimulating the production of gastric juice, replenishes the body's resources with vitamins and amino acids.

How to cook mustard

Making mustard seed sauce is easy. We live in an era of close connection between the food and chemical industries, not a single product on the showcase of modern supermarkets can do without chemistry, preservatives, flavoring additives and other components harmful to our health. Those who care about a healthy and proper diet for their family will love the homemade mustard powder recipe. Beauties who make masks with this product should also read these recipes, learning how to cook and how to brew the powder.

Recipe

Recipe and ingredients may vary depending on taste preferences and dishes to which spice will be served - the proportions and combination of components in home recipe between themselves. Fried or baked meat, salo, boiled pork are often served with spicy Russian, which is characterized by a pronounced taste, the American-style homemade sauce recipe will appeal to lovers of sausages and sausages for its softness, and the mustard recipe from unground grains will suit all types of fish and seafood, will become excellent dressing for salads.

In cucumber pickle

  • Servings Per Container: 15 servings.
  • Calorie content of the dish: 6 kcal.
  • Purpose: as dressing or seasoning.
  • Cuisine: Russian.

Spicy dressing prepared according to this recipe turns out to be spicy, perfect for barbecue, grilled steak, baked undercut, boiled pork, fatty meats. The spiciness irritates the walls of the stomach and will help to produce digestive enzymes more intensively, thereby facilitating the process of processing foods that are difficult for the intestines - fried or fatty. How to make mustard in brine correctly, read on.

Ingredients:

  • pickled cucumber liquid - 250 g;
  • mustard powder - 5 tbsp. l.;
  • vinegar - 1 tbsp. l.;
  • sugar - 0.5 tsp;
  • sunflower oil - 1 tablespoon (table).

Cooking method:

  1. Strain the brine, add vinegar to it and granulated sugar.
  2. Mix the powder with this mixture until the consistency of sour cream is obtained.
  3. Add oil and stir.
  4. insist in glassware, on the refrigerator shelf for about three hours.

With honey

  • Cooking time: 20 minutes.
  • Servings Per Container: 12 servings.
  • Calorie content of the dish: 10 kcal.
  • Purpose: as a dressing or sauce.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Well suited for children of any age, the taste is gentle, soft and sweet, does not cut the receptors with vigorous sharpness. Can be used in sandwiches, added to marinades, especially tasty with grilled chicken wings. This mixture can be seasoned with salads from meat, fish, eggs. Grilled vegetable lovers will also like it. How to prepare mustard with honey at home is described below.

Ingredients:

  • ground mustard seeds - 2 tablespoons;
  • any brine - 1 cup;
  • honey - 1 spoon;
  • wine or apple cider vinegar - a teaspoon;
  • sugar, salt - a teaspoon;
  • vegetable oil - a tablespoon.

Cooking method:

  1. Mix brine with mustard powder.
  2. Beat honey with vinegar until dissolved, add sugar and salt, stir until the crystals dissolve.
  3. Mix the two resulting masses together, bring to a homogeneous consistency by stirring and pour into a jar, close the lid.
  4. Put sauce in warm place at 12-13 o'clock.

Acute

  • Servings Per Container: 10 servings.
  • Calorie content of the dish: 7 kcal.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Russian cooking recipe has long been famous for its spiciness and spice. How to cook spicy mustard from powder, the recipe will tell below. At first glance, this method of manufacture will seem classic, but spices add special features to it, which give an unusual flavor. Serving such a spice on the table will dilute both festive and daily dishes, giving them a touch of aristocratic piquancy.

Ingredients:

  • mustard seed powder - 90 g;
  • water and vinegar - 100 g each;
  • sugar and salt - 1 tsp each;
  • vegetable oil - 2 tbsp. spoons;
  • bay leaf, cinnamon and cloves.

Cooking method:

  1. Add spices to boiling water, leave to boil for 4 minutes, then strain.
  2. Pour mustard powder with this marinade, add vinegar and oil, mix until the mass is homogeneous.
  3. Insist in the refrigerator at a temperature of 3-5 degrees one night.

In cabbage brine

  • Cooking time: quick recipe, 15 minutes.
  • Servings Per Container: 11 servings.
  • Calorie content of the dish: 8 kcal.
  • Purpose: as a seasoning for meat and fish.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Fragrant brine gives dry mustard powder spice and sharpness, besides, this ingredient can be found in the everyday life of any housewife. Such a spice will delight when serving soups, cold cuts, emphasize the taste of baked poultry or meat, make sausages, sausage or bacon more savory, and diversify a breakfast consisting of scrambled eggs. How to make mustard on cabbage brine at home is described below.

Ingredients:

  • cabbage pickle - 100 g;
  • dry mustard powder - 100 g;
  • vinegar and vegetable oil - 1 teaspoon each;
  • paprika, pepper, salt to taste.

Cooking method:

  1. Gradually pour the brine into the powder, stir until the lumps dissolve.
  2. Add oil, vinegar and spices, stir until a thick creamy mass is obtained.
  3. Put overnight in a cold place, after insisting to eat.

On the water

  • Cooking time: 10 minutes.
  • Servings Per Container: 10 servings.
  • Calorie content of the dish: 6 kcal.
  • Purpose: as a seasoning for meat and fish.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

This cooking method will appeal to lazy people or those who want to save their time. To make mustard on the water, you will need the most minimal set of products, and the cooking itself will be absolutely simple and understandable even for beginners. Due to the absence of unnecessary spices and components, you can cook and delicious sauce for households, and a mask from it for yourself, improving the blood circulation of your skin or hair.

Ingredients:

  • mustard powder - 60 g;
  • water - 100 g;
  • salt, sugar - 0.5 tsp each;
  • vegetable oil - 10 g.

Cooking method:

  1. Mix the powder with water.
  2. Add sugar and salt to the liquid mixture.
  3. Let it brew in a cool place for several hours, drain excess water.
  4. Add oil (preferably olive oil), mix.

Sweet

  • Cooking time: 15 minutes.
  • Servings Per Container: 12 servings.
  • Calorie content of the dish: 7 kcal.
  • Purpose: as a seasoning for sausages, sausages.
  • Cuisine: German.
  • Difficulty of preparation: easy.

Bavarian sweetish mustard sauce has also gained popularity in the CIS countries. The recipe was invented quite by accident: once a German added sugar instead of salt to in the usual way cooking - and he liked what happened. Sweet mustard at home can be made with white or regular powder, they can also be combined in different proportions, read on how to cook this yummy.

Ingredients:

  • ground mustard seeds (white and ordinary) - 50 g each;
  • sugar - 80 g;
  • salt - 0.5 tsp;
  • water - 150 g;
  • vinegar - 1 tsp;
  • pepper, bay leaf, cloves, cinnamon.

Cooking method:

  1. Mix water with sugar, add spices and put on fire until boiling.
  2. The powder is mixed with salt.
  3. Ground grains and salt are steamed with boiled filtered water, vinegar is added.
  4. Insist 3 days at a cool temperature.

Dijon

  • Cooking time: 15 minutes.
  • Servings Per Container: 15 servings.
  • Calorie content of the dish: 8 kcal.
  • Purpose: as a dressing for fish, salads.
  • Cuisine: French.
  • Difficulty of preparation: easy.

A delicious sauce that is suitable as a dressing for sea, egg or light vegetable salads. It can be used as a marinade for fish, bake fish dishes, filling them with such a mixture. The components of this sauce will add festivity and aristocracy to everything that is on your table, will please inveterate gourmets and connoisseurs of haute cuisine. How to make Dijon mustard, how to brew grains, is described below.

Ingredients:

  • white, dark mustard seeds - 60 g each;
  • mustard powder - 30 g;
  • dry white wine - 300 g;
  • onions - 2 heads;
  • honey - 1 spoon;
  • salt - 0.5 tsp;
  • garlic - 20 g.

Cooking method:

  1. How to cook? Boil the wine with chopped onions, garlic, cool to room temperature, strain through a sieve.
  2. Mix wine with honey, salt, add powder.
  3. Pour mustard seeds into the resulting mixture, put on fire, cook until thickened.
  4. Pour the finished product into a jar, refrigerate for several days, it can be stored for 2-3 months.

french

  • Cooking time: 15 minutes.
  • Servings Per Container: 13 servings.
  • Calorie content of the dish: 7 kcal.
  • Cuisine: French.
  • Difficulty of preparation: easy.

This spice based on whole mustard seeds, unlike the Dijon version, does not contain white wine, and therefore will go well not only with fish, seafood, but also with meat dishes, homemade sausages, salads. Its taste is more neutral, therefore it has an excellent property to decorate different types dishes, products. Homemade French mustard beans are quick and easy to make, read how to brew whole grains a la française below.

Ingredients:

  • powder, mustard seeds - 60 g each;
  • vegetable oil - 1 spoon;
  • water - 100 g;
  • sugar, salt, pepper to taste.

Cooking method:

  1. Pour the powder with boiling water, let it cool.
  2. Drain excess water, add grains, sugar, salt, spices with vegetable oil.
  3. Put in the refrigerator for 2 days, store no more than 3 months in a cold dark place.

In tomato brine

  • Preparation time: fast, 10 minutes.
  • Servings Per Container: 10 servings.
  • Calorie content of the dish: 5 kcal.
  • Purpose: as a salad dressing or sauce for fish, meat.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Tomato pickle has a delicious spice, an unusual aroma, and you can also use it to make a sauce. It will turn out strong if you use an ice-temperature brine. To soften the sharpness, you can add vegetable oil, with an increase in its participation in the proportion, the seasoning will become softer in taste. How to make mustard in tomato brine, tell the recipe below.

Ingredients:

  • tomato pickle - 150 g;
  • mustard powder - 150 g;
  • vegetable oil - 0.5 tsp.

Cooking method:

  1. Pour cold temperature brine into the jar.
  2. Pour the powder on top so that visually they are in equal parts.
  3. Stir the mixture, rubbing lumps
  4. Add vegetable oil, mix.
  5. Put in the refrigerator for several hours.

Do-it-yourself mustard - cooking secrets

If you want to make a delicious mustard sauce, it is important to know how to brew mustard correctly, what proportions should be observed. With an increase in the dosage of sunflower or olive oil, the sharpness decreases, while vinegar, on the contrary, emphasizes it. Vigorous is the spice, the manufacture of which took place with a cold brine. In recipes with the addition of honey, it is important to take fresh, still liquid honey. Gourmets will love the recipe for mustard sauce with the addition of sweet apple puree: the powder should be uniform in consistency, without lumps.

Video

When buying ready-made mustard in the store, we are quite often disappointed in its quality, especially those who like a more vigorous product, such as my husband. Like it or not, but you think - how to make mustard in brine yourself? Not every housewife will undertake to cook something like this at home. Today I will tell you about such a tasty and easy-to-prepare option as mustard in brine. The recipe for its preparation is simple, like all ingenious.

It is on the brine that we will prepare the sauce. The very one that many men prefer after stormy holidays, and women just pour it out. But in vain! It already has everything you need, sugar, salt and spices, and it’s just a pity to throw it away. Let's give it a second life.

For a recipe homemade mustard in brine, both cucumber and tomato are suitable, even from assorted vegetables, it does not matter.

The main thing is that it should not be cloudy and sour. Most often, of course, among our people, mustard is prepared on cucumber pickle (the recipe is the same). Apparently, the men are trying, they supply raw materials for the hostesses after the feast. Although at the same time, in my opinion, mustard on brine from pickles does not differ at all from that made on tomato.

In general, you can of course experiment with various additives. However, I recommend not doing this. Your experiments are likely to fail. Best Taste has exactly the classic, pure mustard in brine at home. It is no coincidence that it is she who, as a rule, is bought in stores.

Such a simple sauce, fits practically and goes well with. Our men are very fond of spreading it on bread, using this with. And of course, what kind, but without mustard! Any foodie will tell you that.

Today I opened a can of tomatoes. They turned out just fabulous and mustard in brine (recipe below) will turn out just as fabulous. Moreover, I have already set the jellied meat to boil. Here with him I will serve to the table.

We will prepare this immediately, in the container in which we will store it. Pour the right amount of brine into the jar and heat it up a little. Just don't overdo it!

If you want homemade mustard powder in tomato brine to be thick and vigorous, then the temperature of the mixture should be no higher than 30 degrees.

Cooking

Pour dry mustard into the warm brine, we need to dilute it well, so mix thoroughly several times so that there are no lumps. It is very important. The quality of the finished product largely depends on its uniformity. We close the jar with a lid and put it in a warm, dark place for 6-7 hours to ripen.

That's actually all. I am finishing the story on how to prepare mustard from powder in brine. The time is up and it's time to move on. Now the resulting mixture must be mixed again and add vegetable oil. Just in case, once again, mix everything properly. We store such a product in the refrigerator, on the top shelf or on the door.

Let's try it freshly prepared. Just be careful, don't be greedy. Take just a little bit on a spoon so as not to burn yourself. Oh, the mustard turned out to be evil, vigorous. Serve cold on the table. Men will be especially pleased. Bon appetit!

Ingredients

  • 1 glass - brine;
  • 6 tbsp - mustard powder;
  • 1 tbsp - vegetable oil.


The most popular Russian seasoning, it turns out, is also in European countries loved and respected. That's just the local sauces, prepared on the basis of mustard seeds or powder, are not particularly spicy. However, the more "vigorous" mustard, the greater the benefit of use. True, this does not mean that it should be eaten with spoons. One pea of ​​natural antiseptic per day is enough and you are not afraid of a cold. You can cook "good" mustard yourself. That is what we are going to do now.

Mustard in brine at home - a recipe.

Composition of simple ingredients:





- homemade cucumber pickle - 125 ml;

Mustard powder - 1 pack;

Sugar - 1.5 tbsp. spoons;

Vegetable oil (odorless) - 1-2 tbsp. spoons.

Recipe with photo step by step:





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





We begin to pour 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 faster.





Next, add a portion of sugar, and there is a small nuance. If your homemade brine is slightly sweet, then we will halve the amount of sugar when added to mustard.







We complete the preparation of the seasoning with vegetable oil, while not forgetting to also mix the mixture.





We remove the resulting mustard in a glass jar under the lid and let it infuse for several hours in warmth. We will try very carefully, because the resulting mustard on cucumber pickle burns with its sharpness no less than a chili pepper.
Also worth a try

Mustard in brine is fragrant and quite strong due to the spicy taste of the brine itself. It goes well with kebabs, grilled meat and sausages, jelly, lard and other dishes. It can also be used as an ingredient in other sauces.

Mustard in brine is a great addition to sausages and meat dishes

Ingredients

Mustard dry 4 tbsp brine 100 milliliters Refined vegetable oil 1 tsp

  • Servings: 8
  • Cooking time: 10 minutes

Recipe for mustard in brine from tomatoes

First, consider the option of preparing mustard in brine from pickled tomatoes. It has the mildest taste, slightly sweetish.

Cooking order:

  1. Heat the brine until slightly warm.
  2. Pour mustard powder with brine, stirring constantly so that there are no lumps.
  3. Add vegetable oil, mix well.

Let the mustard brew under the lid warm place. Seasoning is ready in 8-10 hours.

Homemade mustard in brine from cucumbers

For this seasoning you will need:

  • Pickled cucumber pickle - 1 stack.
  • Mustard powder - 5 tablespoons
  • Vinegar 9% - 1 tbsp.
  • Sugar - 1 tsp
  • Sunflower oil - 1 tbsp.

Strain the cucumber brine, dilute the sugar in it and add the vinegar. Pour in the mustard powder, stirring constantly, until the consistency of sour cream is obtained. Add oil, stir and transfer to a glass jar with a lid. Let the mustard brew in the refrigerator for at least 3 hours.

This seasoning turns out to be quite spicy, it is good to serve with fatty meat, grilled, boiled pork. Mustard stimulates the production of gastric juice and facilitates the digestion of heavy foods.

Mustard in cabbage brine

List of ingredients:

  • Pickle from cabbage - 1 stack.
  • Mustard powder - 200 g.
  • Mustard in grains - 2 tbsp.
  • Vinegar 9% - 1 tsp
  • Paprika powder - 1 tsp
  • Black pepper - 1 pinch.
  • Salt and sugar to taste.

The proportions of products can be changed depending on their spiciness and your preferences. For example, if you have a brine from sauerkraut, it is quite acidic in itself, so vinegar is not needed, but it is worth adding sugar. Pickled cabbage brine can be sweet and not very spicy, so sugar can be omitted.

Pour the brine into the mustard powder, stirring constantly so that there are no lumps. Add salt, sugar, vinegar and spices, mix. Leave overnight in the refrigerator in a closed glass jar. You can try in the morning.

This mustard is suitable for meat and fish dishes, scrambled eggs, fried sausage.

As you can see, it is very simple to prepare mustard on your own, because all that is required is to dilute the powder with ready-made brine and let it brew.