Homemade mustard recipe from powder in brine

Publication in the group: Sauces

Mustard with cucumber brine is a flavorful sauce that is usually served with meat dishes, added to sandwiches, salads, hot dogs and hamburgers. It is also used as an ingredient in various marinades and soups. Recipes for cooking from grains and powder of the plant of the same name with the addition of various products that give new taste qualities during consumption are popular.

Mustard has long been grown from China to Europe, but it was first used as a spicy seasoning in the Roman Empire, where ground grains were mixed with unfermented grape juice. The first mention of the seasoning appeared in the 4th or 5th century. in the cookbook “The Apician Corpus”, where it was served with boar roasted on a spit.

But Dijon is considered the “mustard capital of the world”, where it was produced in large quantities on the basis of white wine, and in 1937 a certificate of authenticity of origin was obtained. Since ancient times, mustard has been used to treat colds, toothaches, intestinal infections and diseases of the genitourinary system.

It is now believed that consuming the sauce stimulates digestion, reduces the occurrence of cardiovascular diseases by improving blood circulation, and helps prevent constipation. We must not forget about the warming effect, which helps fight colds. If you have kidney inflammation, tuberculosis or allergies, you should stop using it.

Classic recipe

Mustard with cucumber brine, the recipe for which is described first, is the simplest and does not require a large amount of ingredients. It will describe a trick to help make the taste less spicy for those who have contraindications to eating such dishes.

Composition of ingredients

Product set:

• cucumber pickle – 200 ml;
• dry mustard (powder) – 6 tbsp. l.;
• refined sunflower oil – 2 tsp.

What can be added and changed in the composition

Instead of sunflower oil, you can add olive oil to the mustard, which also does not contain foreign tastes and aromas. Additionally, some housewives use allspice black or red pepper if the taste of the brine seems bland.

Step-by-step cooking process

Step-by-step preparation:

1. Any marinade left over after eating them is suitable for making the sauce. It must first be strained, using, in addition to a strainer, an additional piece of gauze. If you want to get mustard with a less pronounced pungent taste, then you should increase the amount of cucumber brine by 1.5 times, and after the powder swells, pour off the transparent residue from above.

2. The resulting liquid should be poured into an enamel cup, which should be placed on the stove and the mixture should be heated to a temperature slightly above room temperature.
3. Now you need to immediately add the dry mustard powder and start stirring vigorously with a large spoon so that there are no lumps left in the resulting mass.
4. The composition must be transferred to a glass jar and covered tightly. In this state, the future sauce should be left for about 8 hours in a warm, dark place.
5. After the allotted time, remove the lid from the dish, pour in refined oil and mix everything thoroughly again.

   
   Mustard with cucumber pickle is a simple sauce that will decorate any dish.

6. All that remains is to cool the product a little by placing it in the side door of the refrigerator overnight.

What dishes are suitable for and rules for serving

A simple version of the seasoning is perfect for preparing other sauces (for example, mayonnaise), as a marinade for meat, and as a salad dressing. It can also be placed in small bowls when serving shish kebab, aspic, jellied meat, garnished with a sprig of fresh herbs.

With sugar and honey

Mustard in cucumber brine (the recipe is slightly different from the main one) with granulated sugar will be no less spicy, but many gourmets will like the taste for its refined and refined taste.

Composition of ingredients

Compound:

• granulated sugar – 1 tsp;
• honey – 1\2 tsp;
• salt – 1\2 tsp;
• cucumber pickle – 100 ml;
• odorless vegetable oil – 30 ml;
• mustard powder – 3 tsp.

What can be added and changed in the composition

The sweetness of the finished product can be adjusted independently and either only granulated sugar or only honey is allowed to be used in the recipe.

Step-by-step cooking process

Detailed cooking guide:

1. The first step is to drain the specified amount of brine from the jar of pickled cucumbers, making sure to use a piece of gauze so that the remaining spices and seasonings from the preparation do not get into the mustard.
2. The prepared liquid should be poured into an enamel bowl and heated to 50-60°C on the stove, set to medium heat.
3. Now you need to pour salt and granulated sugar into a bowl, add honey and stir until all the crystals dissolve.
4. After carrying out the described steps, you can add mustard powder to the composition, continuously stirring with a large spoon and trying to break up all the lumps.
5. Having achieved homogeneity, you need to pour in the vegetable oil, checking in advance that it does not have any foreign odors that could transfer to the finished sauce.
6. The resulting mass must be transferred to a convenient jar, covered and left at room temperature overnight.

In the morning, the mustard should be mixed again and placed in the refrigerator. The sauce must rest for at least 1 day before use.

What dishes are suitable for and rules for serving

This spice is perfect for boiled meat, jellied meat, jelly, and it is served in small bowls, which are placed so that every guest can reach it. This recipe is also popular among fashionistas who make a hair mask out of it.

Spicy mustard powder with cucumber brine

You can add different spices to the classic version of cooking, or you can use brine from pickled cucumbers. After all, housewives, as a rule, add a variety of spices to make pickled cucumbers tasty and aromatic. So, brine perfectly replaces ordinary water and you don’t have to think about how to enrich the taste of the seasoning. It will turn out spicy and tasty.

You can use not only brine from cucumbers, you can use pickled tomatoes, zucchini and other vegetables, as well as brine from sauerkraut.

You will need:

• dry mustard powder - 3 tbsp. l. with a slide
• cucumber pickle - 100−120 ml.
• salt - 1 tsp.
• sugar - 2−3 tsp.
• homemade apple cider vinegar - 1 tbsp. l.
• mustard oil - 1 tbsp. l. (can be replaced with any vegetable)

“A heaped spoon” is a loose concept. Therefore, the amount of brine indicated is approximate. Add enough to get the seasoning to your desired consistency.

Step-by-step description of the recipe:

1. Pour the powder into a container that is convenient for stirring.

2. Strain the brine, heat to 60 degrees and add in parts to the dry mixture, mixing well.

3. Add the remaining ingredients - sugar, salt, mustard oil and apple cider vinegar.

4. Mix all products thoroughly to obtain a smooth, lump-free mass. The seasoning is ready, all that remains is to transfer it into a glass container and close the lid.
5. But at this stage it will be more bitter than necessary and it will not yet have the pleasant pungency and expected taste. We need to give her time to brew. Leave it for 3-4 hours at room temperature, and then put it in the refrigerator overnight. The next day you can serve a strong seasoning, for example, with jellied meat.

The amount of vinegar also depends on how much there is in the brine. If you use brine from store-bought pickled cucumbers, there will be more than enough of it. Then you don’t have to add vinegar to the seasoning. The amount of salt and sugar also depends on the taste of the brine.

Spiced

In Soviet times, mustard was widely known under the name “Aromatic”, in which more sugar was used and other spices were added. Housewives tried to replicate its taste in their kitchen using cucumber brine, creating their own unique version, and one of them is described below.

Composition of ingredients

Ingredients:

• cucumber pickle – 100 ml;
• sugar – 30 g;
• mustard powder – 50 g;
• allspice – 2 peas;
• sunflower oil (refined) – 1 tsp;
• salt – 1\3 tsp;
• vinegar – 1\3 tsp;
• nutmeg, cardamom - to taste.

What can be added and changed in the composition

You can choose a set of spices yourself, and cloves, cinnamon, and ginger are suitable for preparing aromatic mustard.

Step-by-step cooking process

Step by step guide:

1. First you need to pour the prepared brine into an enamel cup, add cardamom, nutmeg, allspice, salt and granulated sugar.
2. Having placed the dishes on the fire, it is necessary to bring the composition to a boil, immediately remove from the heat, wrap and let it brew in this state for 10-15 minutes.
3. Now you need to strain the aromatic brine using a piece of gauze folded in half and heat it a little again so that the temperature of the mixture is approximately 50°C.
4. Next, add mustard powder to the bowl and mix thoroughly with a large spoon to break up all the lumps.
5. You need to pour vinegar and sunflower oil into the already homogeneous mass, mix everything again, transfer it to a glass container, which must be closed.

6. The dishes must be left in a dark place at room temperature for 5-6 hours, and after the required time, put into the cold for the same period.

What dishes are suitable for and rules for serving

This sauce is perfect for sandwiches, burgers, hot dogs or for serving with meat dishes. Many housewives use this spice to marinade beef and pork to soften tough fibers and add additional taste and aroma to the finished product.

Spicy mustard

Ingredients

• 6 tablespoons mustard powder;
• 150 ml hot water (15 tablespoons);
• ½ teaspoon salt;
• 1 teaspoon sugar;
• ½ tablespoon apple cider vinegar.

Preparation

1. Place the powder in an airtight container or jar. Add water and achieve a uniform consistency. Close the lid and leave in a warm place for 7–10 hours.
2. During this time, the mustard will settle and liquid will appear at the top. If you want the mustard to be very spicy, then you do not need to drain this liquid. Add salt, sugar and vinegar to the container and stir well. Place the mustard in the refrigerator for several hours.

From mustard seeds

Mustard in cucumber brine (the preparation recipe in this version is complicated) can be truly surprising if it is made according to the proposed option from 2 types of grains and spices. To achieve a good result, you should strictly follow the description.

Composition of ingredients

Product set:

• brown mustard seeds - 1 tsp;
• yellow mustard seeds - 3 tbsp. l.;
• vinegar - 1 tbsp. l.;
• cucumber pickle – 1\3 tbsp.;
• thyme (fresh) – 3 tsp;
• rosemary (fresh) – 2 tsp;
• salt – 3\4 tsp;
• granulated sugar – 1 tsp.

What can be added and changed in the composition

To make the consistency softer, you need to add a little vegetable oil to the composition, which does not contain foreign odors.

Step-by-step cooking process

Step-by-step preparation:

1. The first step is to combine both types of mustard seeds with seasonings in a blender and grind, but so that small pieces of spices remain in the mass.
2. The resulting composition must be transferred to a glass jar and filled with cucumber brine, strained through cheesecloth, which must be warmed up a little in advance (do not boil).
3. The container should be tightly sealed and left at room temperature in a dark place for 3 days, shaking the contents periodically.
4. After the allotted time, you need to beat the mixture again with a blender and place it on the bottom shelf of the refrigerator, leaving it for at least 1 day.

Ready.

What dishes are suitable for and rules for serving

This spice is usually placed in small portions next to meat products, jellied meat, and jelly when served on a plate for each guest.

Recipe for mustard in tomato brine

To prepare mustard with tomato brine you will need:

• 2 tsp. dry mustard powder;
• 1/3 cup tomato brine;
• 20 ml refined vegetable oil;
• 1 tsp. Sahara;
• ½ tsp. salt.

The step-by-step cooking recipe is as follows:

1. Pour dry mustard powder into a suitable sized jar with a screw cap.
2. Add salt and sugar there.
3. Heat the tomato brine a little, pour into the powder and mix well so that there are no lumps.
4. Pour in sunflower oil and stir again.
5. Close the jar with a lid, wrap it on top with a terry cloth or towel and put it in a warm place. In winter, for example, you can find a place next to a heating radiator, and in summer just on a sunny window or in a warm oven.
6. You need to insist for at least 8 hours, but this seasoning will be completely ready for use after a day.

It turns out to be moderately strong and spicy, so it goes well with meat dishes, jellied meat or fish aspic.

The prepared seasoning should be stored for no more than two weeks and always in the refrigerator.

With horseradish

Mustard in cucumber brine with horseradish is a very hot seasoning that lovers of something spicy with meat like. The cooking recipe is especially useful in the cold season, when the body needs to quickly warm up.

Composition of ingredients

Sauce composition:

• cucumber pickle – 80 ml;
• horseradish – 15 g;
• mustard powder – 4 tbsp. l.;
• vinegar 9% – 1 tsp;
• table salt – 1\2 tsp;
• granulated sugar – 1 tbsp. l.;
• odorless sunflower oil – 1 tbsp. l.

What can be added and changed in the composition

In this mustard recipe, you should be careful with vinegar and, if the brine is very strong, you can avoid it altogether. No additional seasoning is required here.

Step-by-step cooking process

Detailed description of all steps:

1. You need to start with the brine, which is drained from a jar of pickled cucumbers through cheesecloth so that no whole seasonings remain in the composition.
2. Now it should be poured into a small cup, which should be placed on the stove and heated without bringing to a boil.
3. You must immediately completely dissolve the salt and granulated sugar in it, and then add the mustard powder and mix to obtain a mass without lumps.
4. Next, you need to stretch the cling film over the surface of the dish, find a dark, warm place, where you place the cup for 4 hours.
5. At this time, you need to wash the horseradish root, peel it and chop it on the fine side of the grater. During this process, it is worth protecting your face with a mask if a person reacts strongly to strong odors.

6. The vigorous mass must be placed in the mustard along with the sunflower scent and carefully combine everything with a large spoon until smooth.

The resulting composition should be allowed to stand for at least another 3 hours, but in a cool place, placing it in a glass container with a tight lid.

What dishes are suitable for and rules for serving

The sauce should be served with boiled, stewed or fried meat in a separate bowl, so that the guest can independently add it to the dish or spread it on bread. But it will become most popular when eating jellied pork or beef.

For lovers of spicy seasonings

This incredibly simple recipe for mustard prepared with the brine left over from your pickles is for those who like it stronger, because mustard turns out vigorous. At the same time, there is a use for brine, especially if hangover syndrome is not a frequent guest in your home. Don't throw away a quality product, for God's sake.

So, to make mustard at home, you need mustard powder, brine, honey, apple cider vinegar and vegetable oil. It is important that the powder is of high quality and not damp, otherwise you risk getting a bitter, extremely inedible mass instead of a spicy, aromatic seasoning. The honey should be liquid; if it is candied, keep it in a water bath until it returns to a liquid state.

Ingredients:

• Mustard powder - 0.5 tbsp.
• Cucumber pickle (as needed)
• Honey - 2 tsp.
• Apple cider vinegar - 1 tsp.
• Vegetable oil - 1 tsp.

With tomato paste and garlic

Mustard in cucumber brine, the recipe for which is described below, is less spicy and is suitable for a holiday table or an outdoor picnic when there is meat on the menu. It’s better to start making it the day before so that it is completely saturated with all the flavors and aromas.

Composition of ingredients

Product set:

• mustard powder – 2 tbsp. l.;
• cucumber pickle – 40 ml;
• apple cider vinegar – 1 tsp;
• sugar – 1 tsp;
• prepared tomato paste – 4 tbsp. l.;
• garlic – 2 cloves;
• dill, cilantro, parsley - 1 sprig each;
• salt - to taste.

What can be added and changed in the composition

If you want to get a hot sauce, you can add red and black ground pepper to the composition.

Step-by-step cooking process

Detailed cooking guide:

1. The mustard should be made first so that the powder has time to swell and fully reveal its aroma and taste.
2. To do this, the cucumber brine needs to be warmed up a little, mixed with mustard and allowed to stand covered for at least 4 hours.
3. Now you need to look at the consistency of the resulting mass, which should resemble sour cream, and, if necessary, dilute with a small amount of boiling water.
4. The resulting composition must be mixed with tomato paste, vinegar, granulated sugar, add a little salt and leave for 1 hour so that all the crystals disperse.
5. At this time, you need to peel 2 cloves of garlic, pass them through a press, and rinse the greens with running water, shake and chop very finely.

6. Place the prepared ingredients into the mustard and mix thoroughly. In this form, the sauce can already be served or placed in a tightly packed container in the refrigerator until the right time.

What dishes are suitable for and rules for serving

More often, this sauce can be found at picnics where meat is fried over coals (kebabs), but you should not neglect it when serving baked pork or beef in the oven in a large piece.

Homemade mustard with cucumber brine

The recipe for making mustard from powder in cucumber brine is similar to the previous one, it is just as quick and simple.

By the way, it is not always possible to find brine from pickled vegetables at home; in this case, store-bought preparations are also suitable.

The set of products is as follows:

• 1\2 cups dry powder;
• 1.5-2 cups of cucumber pickle;
• ½ tsp. Sahara;
• 1 tsp. sunflower oil.

The sauce is prepared in the same way as in the first case. If excess liquid appears on the surface after steeping in heat, it must be drained.

Some recipes also add 0.5 teaspoon of vinegar, but you don’t have to do this, since vinegar is usually already present in the marinade. There are also spices there.

But to give a stronger aroma, it is recommended to add a couple of clove buds and a little ground nutmeg to the mustard. You can use other spices to suit your taste.

Mustard is known not only for its taste. It is rich in vitamins and minerals that the body requires. We talk in more detail about the benefits of table mustard and what properties it has in one of our articles.

Mustard for sandwiches

This recipe will require the addition of beer, and an egg will be used to achieve the unusual consistency, reminiscent of mayonnaise.

Composition of ingredients

Compound:

• cucumber pickle, light beer - 1/4 tbsp.;
• lemon juice – 1\2 tsp;
• mustard powder – 1\4 tbsp.;
• chicken egg – 1 pc.;
• turmeric – 1 tsp;
• starch – 1 tsp;
• salt – 1 tsp;
• granulated sugar – 1\2 tsp.

What can be added and changed in the composition

Professional chefs recommend adding 1 tsp. turmeric, which in addition to its beautiful color will give the sauce a unique aroma.

Step-by-step cooking process

Step-by-step preparation:

1. It is necessary to first mix the strained brine with beer and mustard in a convenient bowl so that not a single lump remains.
2. Place cling film over the dish and place the mixture in the refrigerator overnight.
3. In the morning, add an egg to the mixture, then granulated sugar, starch and salt, mix until smooth.
4. Place a small pan filled 1/3 with water on the stove, wait until it boils, and place a cup with the prepared mixture on top.
5. It is necessary to cook, stirring constantly, for about 4-6 minutes. until thickened, and then remove, add lemon juice and cool, covering with cling film in contact.

What dishes are suitable for and rules for serving

Thanks to its sweet, mild taste, unusual mustard is perfect for sandwiches, sandwiches, burgers and hot dogs with sausage, ham and sausages. It can be used to season vegetable salads. Just remember that such a product can be stored for no longer than 2 weeks in a cold place.

Sweet mustard with honey

Ingredients

• 50 g mustard powder (3-4 tablespoons);
• ½ teaspoon salt;
• 50 ml hot water (3-4 tablespoons);
• 50 g honey (2–3 tablespoons);
• 1 tablespoon lemon juice;
• 1 tablespoon of vegetable oil.

Preparation

1. Add salt to the powder and add water. When the mixture becomes homogeneous, add honey, lemon juice and oil and stir until smooth.
2. Transfer the mustard to a jar, close the lid and leave in a warm place for a day or two.

Calories and storage

Mustard is a low-calorie product, but its nutritional value varies depending on its composition.

Below are the indicators of the sauce prepared according to a simple recipe:

At home, housewives often prepare it in small quantities and store it in simple containers covered with plastic lids or cling film. But some people like to prepare the product for future use, and then they need to place it in sterilized containers under tin lids.

The spice must be stored in the refrigerator for no longer than 2 weeks under simple lids and no more than 4 months in sterilized containers.

Useful tips

Some useful tips to help avoid mistakes when preparing mustard:

• For the sauce, you need to take concentrated brine from pickled cucumbers. If the liquid seems unflavoured, you need to add additional salt, spices, and sugar.
• Instead of granulated sugar, you can add honey to the spice, which will make its taste more piquant. Also, such a product will become more useful and help avoid colds during the winter period.
• Dry mustard does not have a pungent taste, and it can be regulated by the temperature of the brine during cooking: the hotter it is, the stronger the sauce will be.
• After kneading, be sure to close the container in which you let it stand, or pour a small amount of boiling water on top so that a crust does not form on top.
• Some mustard recipes do not contain vinegar, but it should be added if there is not enough or no vinegar in the cucumber brine.