Everyone who has tried home-made, not store-bought mustard powder at least once in their life remembers its taste. Spicy, without the taste of table vinegar, aromatic seasoning, which does not contain flavor enhancers and preservatives - the perfect pair for many hearty winter dishes. But the trick of this homemade mustard powder recipe is precisely that it is cooked on cucumber pickle, which emphasizes the spicy taste of the sauce. Cucumber pickle, in its absence, can be replaced, for example, with cabbage pickle. anyway, experiments are welcome! And in winter, this goodness is always enough after the opening of home-made preparations! Oh good! Sneaks!

Ingredients (all to taste):

  • 1 cup cucumber or cabbage pickle*
  • 3 tbsp mustard powder
  • a few drops of apple cider vinegar
  • a pinch of sugar
  • small pinch of salt
  • spices as desired

*Keep in mind that if you use pickled cucumber brine

Homemade mustard powder in cucumber brine: step by step cooking

First of all, salt and sugar are added to the mustard powder in a deep container, stirred with a spoon.

Then comes the turn of adding spices to taste. In the photo, it is red ground pepper and some ground coriander, as well as dripping apple cider vinegar.


After that, cucumber or cabbage pickle is poured into the powder with spices to the consistency of mustard. At this stage, the mixture is thoroughly stirred and tasted. If necessary, add more salt or sugar.

Then a glass of mustard is covered with gauze and sent to the battery for about a day. During this period, mustard on cucumber brine will periodically have to be thoroughly stirred with a spoon. Then the mixture is transferred to the refrigerator, where it is stored.

In general, the cooking time for homemade mustard in brine depends more on the mustard powder itself. Some infuse too quickly, some need a little more time. In general, mustard turns out well! It is unlikely that you will want to buy it in the store again.


Homemade mustard on cucumber brine, unlike store-bought mustard, does not contain table vinegar and has a rich and spicy taste.

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.

Mustard is a spicy-aromatic plant and, at the same time, a seasoning prepared on the basis of its seeds. On the one hand, it seems that there is no dish easier to prepare than mustard seed seasoning, on the other hand, there is great amount recipes in gastronomy different countries and peoples.

How to make homemade mustard from dry powder - a classic recipe

One of the most common and quick recipes involves a ready-made powder. The finely ground dry component quickly combines with the liquid base, the seasoning turns out to be pretty in appearance with a piquant taste and a pleasant lemon aroma.

Ingredients:

  • Mustard dry, pounded into powder - 3 tbsp. l.
  • Vegetable oil - 1 tbsp. l.
  • Lemon juice - 2 tbsp. l.
  • Salt - 0.5 tbsp. l.
  • Granulated sugar 1 tbsp. l.
  • Boiling water - 100 ml.

Cooking method:

  1. Combine dry ingredients - sugar, salt, powder.
  2. Boil water and pour the mixture with boiling water (according to the norm).
  3. Grind until smooth.
  4. Pour in oil.

The most useful is olive, then linseed, but the usual one, made from sunflower, is no worse.

  1. Squeeze the juice from the lemon, also add it to the seasoning.
  2. Cover the container with the finished product tightly with a lid so that it does not dry out.

Before serving, the seasoning should stand for several hours in a cool place. This time is just enough to cook dinner and invite the family to the table.

Recipe for mustard in tomato brine

To get a delicious mustard paste, many housewives use brine. It is usually saturated with vegetable juices, has a sufficient amount of salt and pungency.

Products:

  • Tomato marinade - 330 ml.
  • Mustard powder - 2/3 cup.
  • Sugar - ¼ tsp
  • Salt - 1/3 tsp.
  • Vegetable oil - 2-3 tbsp. l.

Sequencing:

  1. Pour tomato marinade into a container of 0.5 liters according to the norm, pour mustard powder on top.
  2. Add sugar, salt here and start mixing thoroughly.
  3. You can simply close the jar with a plastic lid, shake, turning, until a homogeneous mixture is obtained.
  4. If it turned out too thick - add a little liquid, too liquid seasoning - pour mustard powder.
  5. At the very end, pour in the oil and mix again until smooth.

Interesting: Oil reduces spiciness, if you want to get a vigorous mixture, then you need to pour it in quite a bit. If you need a delicate sauce at the exit, then add a little more oil than the norm. And be sure to let it brew before serving.

How to make mustard from cucumber pickle powder

As mentioned above, marinade is an excellent liquid base for making mustard. Tomato is considered the most suitable, followed by cucumber.

Ingredients:

  • Pickled cucumber liquid - 220 ml.
  • Mustard seed powder - 3 tbsp. l.

Cooking scheme:

  1. Cucumber pickle is best taken chilled.
  2. Pour it into a fairly deep container.
  3. Then pour out the powdered component.
  4. Using a wooden spatula, gently stir until a homogeneous mass is obtained.
  5. Lastly, pour in the oil, stir again.
  6. Transfer the prepared mixture to a suitable glass container.
  7. Seal tightly and hide away in the refrigerator.

In principle, seasoning can be served immediately to the table, but a good product should be infused for 1-3 days.

Cabbage brine mustard recipe

If the cucumber harvest was small, but a huge amount of cabbage was salted, then in winter and spring thrifty housewives have a chance to treat their relatives with a spicy cabbage brine sauce.

Ingredients:

  • Mustard powder - 1 cup.
  • Cabbage brine.
  • Salt - 1 tsp
  • Sugar - 1 table. l.
  • Refined oil - 1-2 table. l.
  • Vinegar 9% - ½ tsp
  • Seasonings.

Action algorithm:

The cooking technology is somewhat different from the previous methods: there the dry component was poured into the liquid, here everything is vice versa.

  1. Pour mustard into a deep bowl (according to the norm).
  2. Stirring constantly, add cabbage brine to it, and this should be done in small portions to control the consistency.
  3. When the mass reaches the desired density, add sugar, salt, pour in oil and vinegar.
  4. Grind thoroughly to get a homogeneous mass.

According to this recipe, the hostess has a wide field for experimentation - various spicy additives can be added to such a sauce, for example, ground cloves or nutmeg.

Delicious mustard with honey

The following recipe suggests combining, at first glance, incompatible products - spicy grains and sweet honey. Seasoning prepared on such products is both spicy and sweet at the same time.

Ingredients:

  • Mustard seeds - 70 gr.
  • Salt - ½ tsp.
  • Natural honey - 50 ml.
  • Water - 50 ml.
  • Juice of half a lemon.

Good housewives advise you to cook mustard powder yourself, because in this case the seasoning turns out to be more spicy and fragrant.

Cooking:

  1. Grind beans using an electric or mechanical coffee grinder.
  2. Sift through a strainer into a deep container.
  3. Mix with salt (it is better if it is also finely ground).
  4. Boil water and immediately pour mustard powder.
  5. Grind, if it turned out too thick, add a little more hot water.
  6. Then add honey to the mass, continuing rubbing.
  7. Finally add oil and lemon juice.

The resulting product requires some time to infuse, they say that it should “ripen” within 4-5 days, but it is unlikely that the household will be able to withstand so long.

Very spicy old Russian homemade mustard

At all times, housewives knew how to "warm up" the appetite of their loved ones - for this they used mustard. Today it is not a problem to buy it in a store, but cooked at home is much tastier.

Ingredients:

  • Mustard powder - 200 gr.
  • Salt - 1 tbsp. l.
  • Sugar - 2 tbsp. l.
  • Boiling water - 220 ml.
  • Vegetable oil - 1-3 tbsp. l.
  • Vinegar 3% - 200 ml.
  • Clove, cinnamon, laurel.

Action algorithm:

  1. Pour boiling water into a deep container according to the norm, pour salt and sugar into it.
  2. Put laurel, cinnamon, cloves or other spices here.
  3. Put on a small fire, stand for 5-7 minutes.
  4. Strain through cheesecloth so that large particles do not get into the future mixture.
  5. Pour hot marinade over mustard powder.
  6. Mix thoroughly.
  7. At the very end, add oil and vinegar, tasting the taste along the way.

The finished product is best decomposed into small jars, cool. Refrigerate for several days.

Spicy Russian mustard

Today, the plant of the same name is grown by a rare gardener, but buying seeds or ready-made powder is not a problem. And, therefore, you can try to cook a fragrant seasoning according to one of the old Russian recipes.

Take:

  • Mustard powder - 4 tbsp. l.
  • Water - 6 tbsp. l.
  • Salt - 1/3 tsp.
  • Sugar - 1-2 tsp
  • Vegetable oil - 1-2 tbsp. l.
  • Vinegar 9% - 1 tbsp. l.

Sequencing:

  1. Sift the powder to break up any lumps.
  2. Fill with water according to the norm and rub thoroughly.
  3. Pour in the rest of the dry ingredients.
  4. Stir until smooth.
  5. Pour in the vinegar, continuing to rub.
  6. Lastly, stir in the oil.

Too much preparation of a delicious mixture is not necessary, the recipe is simple, it cooks quickly.

Dijon mustard recipe

Hot and spicy seasoning from the plant of the same name was prepared and prepared in different countries of the world, but only one city has received the right to give its name to the spicy sauce - this is the French Dijon, located in Burgundy.

The popularity of this dish is high, but there are not so many recipes, the French know how to keep secrets, but we will still reveal one.

Ingredients:

  • Mustard seeds (white and dark brown).
  • Fresh honey.
  • White wine (can be replaced with grape vinegar).
  • Olive oil.
  • Carnation.
  • Provencal herbs.
  • Boiling water - 1 cup.
  • Salt - 1 tsp
  • Vinegar - 1 tbsp. l.

Action algorithm:

  1. Boil water in a small saucepan, add herbs, pepper, salt.
  2. Pour a mixture of seeds into a separate container, crush them a little with a pestle so that the part remains not crushed.
  3. Strain fragrant boiling water through a sieve, pour over crushed grains with it so that the water barely covers them.
  4. Pour white wine, oil, vinegar here.
  5. Rub everything well.
  6. Leave in the room until cool, then cork and put in the refrigerator.

To such a seasoning and breakfast should be in french style, for example, toast with egg and ham.

Another version of French mustard with grains

Real mustard is not only tasty, but also healthy, and you can serve it with fish and meat dishes.

Ingredients:

  • Mustard powder - 1 cup.
  • Mustard beans - ¾ cup.
  • Water - 1 glass.
  • White wine (dry) - 1 glass.
  • Vinegar 5% - ½ cup.
  • Brown sugar - ½ cup.
  • Seasonings - 1 tsp

Action algorithm:

  1. Mix the grains and the dry component with water, leave for a while to infuse.
  2. To make a fragrant mixture of bite, wine and seasonings, you can add half a fresh onion.
  3. Put on a small fire, stand for 10 minutes. Strain.
  4. It remains to combine the marinade and the previously prepared mustard mixture. Slightly grind, cool.
  5. Store refrigerated in a glass container with a lid.

Delicious mustard on applesauce

Sour apples are also suitable for preparing a fragrant seasoning, and even better - applesauce.

Ingredients:

  • Apple puree - 1 jar of baby food.
  • Mustard powder - 3 tbsp. l.
  • Sugar - 1 tbsp. l.
  • Salt - 1 tsp
  • Vinegar - 1-3 tbsp. l.
  • Sunflower oil - 1-2 tbsp. l.
  • A mixture of herbs and spices.

Action algorithm:

Secret: This dish does not need water at all, applesauce acts as a liquid base, it also gives a spicy slightly sour taste.

In the article we tell you how to cook mustard at home. You will learn how to make mustard from mustard powder the right way. We will look at the classic recipe for making the sauce, as well as with the addition of cucumber pickle, honey and applesauce.

How to brew mustard powder with water

To prepare mustard at home, whole grains and powder are used. In this article, we will consider the features of preparing homemade mustard from powder.

You can make your own mustard sauce

Sift the powder before diluting the mustard. This will make it more crumbly and reduce the amount of lumps. Use a whisk to stir. With it, you will quickly get a uniform consistency.

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

To get more fragrant sauce, cinnamon, cloves, nutmeg, white wine are added to mustard. Mustard with honey has a milder and spicier taste. To soften the taste, mayonnaise is added to the vigorous sauce.

Mustard from mustard powder at home is insisted for at least a day. The longer the sauce brews, the sharper the taste will be.

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

Recipes for making mustard powder

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

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

Classic recipe

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

You will need:

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

How to cook:

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

calories:

Calories per 100 gr. classic mustard 120 kcal.

spicy mustard

To make mustard more spicy, it should be infused for at least a week, and the amount of powder should be taken twice as much as indicated in the classic recipe. Consider the recipe for spicy mustard.

You will need:

  • mustard powder - 6 tablespoons;
  • water - 8 tablespoons;
  • granulated sugar - 1.5 teaspoons;
  • salt - 1 teaspoon;
  • vegetable oil - 1.5 tablespoons;
  • vinegar - 1 tablespoon.

How to cook:

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

calories:

Calories per 100 gr. spicy mustard 193 kcal.

Homemade "Russian" mustard

At the beginning of the 18th century, mustard appeared in Russia and immediately gained popularity. It was added to meat, poultry, fish dishes, combined with vegetables, fruits and berries. Consider the traditional recipe for homemade mustard powder in Russian.

You will need:

  • mustard powder - 100 gr.;
  • vegetable oil - 2 tablespoons;
  • bay leaf - 2 pcs.;
  • salt - 1 teaspoon;
  • sugar - 1 tablespoon;
  • cinnamon - 1 pinch;
  • carnation - 1 pc.;
  • vinegar 3% - 125 ml;
  • water - 125 ml.

How to cook:

  1. Boil water over low heat, add bay leaf, spices, salt and sugar to it, mix.
  2. Remove from heat, cover with lid and let steep for 10 minutes.
  3. Strain the cooled broth.
  4. Pour the mustard powder into the broth and stir until smooth.
  5. Pour in vegetable oil and vinegar, mix. You should get the consistency of a liquid slurry.
  6. Transfer the sauce to a glass container and infuse for a day under the lid.

calories:

Calories per 100 gr. Russian mustard 147 kcal.

Mustard in cucumber pickle

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

You will need:

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

How to cook:

  1. Combine mustard powder with sugar, dilute with brine and mix.
  2. Transfer the mass to a glass container and leave to infuse overnight.
  3. Drain excess liquid, add vegetable oil and mix.

calories:

Calories per 100 gr. mustard in cucumber pickle 177 kcal.

Powder mustard with honey

Mustard combined with honey has a milder and spicier taste.. To prepare the sauce, both fresh honey and candied honey are used. Before cooking, it is melted in a water bath or in microwave oven. We will tell you how to cook mustard with fresh harvest honey.

You will need:

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

How to cook:

  1. Sift mustard powder, add salt, pour hot water over and mix until smooth.
  2. Add oil, lemon juice and honey, stir.
  3. Transfer the sauce to a glass container, cover and infuse for 7 days.

calories:

Calories per 100 gr. mustard with honey 306 kcal.

french mustard

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

You will need:

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

How to cook:

  1. Sift mustard powder, gradually dilute it warm water to the consistency of a thick dough.
  2. Bring the remaining water to a boil and pour over the resulting mustard mixture.
  3. Insist mustard during the day.
  4. Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, mix until smooth.
  5. Pass the onion through a meat grinder, fry the resulting mass over minimal heat and combine it with mustard.

calories:

Calories per 100 gr. French mustard 168 kcal.

Mustard with applesauce

To prepare mustard with applesauce sour varieties of apples are suitable, for example, Antonovka. Consider a recipe for homemade mustard powder with fruit puree, which is suitable for dressing salads, meat and fish dishes.

You will need:

  • mustard powder - 1 tablespoon;
  • granulated sugar - 20 gr.;
  • salt - 1 pinch;
  • cinnamon - 1 pinch;
  • vegetable oil - 30 ml;
  • vinegar - 1.5 tablespoons;
  • lemon juice - 1 teaspoon;
  • apple - 1 pc.

How to cook:

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

calories:

Calories per 100 gr. mustard with applesauce 138 kcal.

For more information on how to cook mustard, see the video:

What to remember

  1. In order to make mustard from powder, it is enough to dilute it with hot or warm water. Boiling water softens the taste of the sauce, reduces the pungency.
  2. To improve the taste, spices, fruits, wine are added to the mustard.
  3. Mustard combined with honey has a milder and spicier taste.
  4. The longer you insist the mustard, the more vigorously the taste of the sauce will turn out.

Store-bought mustard cannot compete with homemade, especially if cooked mustard in brine. Such a sauce turns out fragrant, vigorous. Gourmets will definitely not resist him. The cooking process itself will not take you much time, but the sauce must be thoroughly brewed, so you won’t be able to try your creation right away.

Mustard sauce is a universal seasoning mainly for meat dishes.. It goes well with fatty meat, jelly, (simply salted with garlic, hot or cold smoked). It is also often served with it, although the combination is not for everybody. It is ideal in sandwiches with salted herring, and simply as a dressing component for herring cuts.

This sauce is also good with: borscht, pea soup and cabbage soup. Someone adds mustard directly to their plate, someone smears it on bread. An ideal combination of mustard with gray varieties of bread, including Borodino.

Traditionally, homemade mustard is insisted on tomato pickle, but this is not the truth in the first instance, you can also cook on cucumber. The taste of tomato marinade is perfect for homemade mustard. It already has everything necessary ingredients, sugar, salt and spices. If the brine is sweet and fragrant, then the sauce will turn out sweetish. Any flaw in the taste of the brine can be corrected by adding additional salt, pepper, vinegar or spices, or, conversely, by adding water.

How to do

Always taste the marinade when opening a jar of pickles. If you like it, then you can make mustard on it.

The only condition is that the brine must be fresh, without mold and signs of fermentation.

Mustard on this will be tasteless.

Get a container to cook in.

It is more convenient if this is the container in which the mustard sauce will subsequently be stored.

Pour dry mustard powder into a jar.

Add the marinade to the jar and mix well. The consistency should be like sour cream.
Note the time, after 6-7 hours you can try the sauce. And before that - put it in a warm dark place. So he will be better.

Stir the finished sauce and add a little to it. If the taste does not suit you, you can salt and mix. Salt will dissolve in the finished sauce.

Ingredients

  • Dry powder for mustard preparation - 6 tbsp. l;
  • Pickle (cucumber or tomato) - 1 cup;
  • Flavorless sunflower oil - 1 tbsp. l.