How to make mustard powder at home

Mustard is a spicy plant from the Mustard genus, which includes 4 species.

Most culinary enthusiasts are familiar with table mustard, which is actively used in cooking. An interesting fact is that this seasoning has been used since ancient times; it was especially popular in Europe in the 13th century. This spice appeared in Tsarist Russia at the end of the 19th century.

No matter what century it is, no matter how popular mustard is, it is still used. The product has such distribution due to its beneficial properties . So, we can highlight the following:

Mustard seeds are rich in vitamins B1, B2, E.
Mustard seeds are known for their beneficial substances; they are full of vitamins, have bactericidal properties, are good for the stomach and intestines, and are able to regulate metabolism.
Even the leaves of the plant contain many vitamins and are rich in iron and calcium salts.
Mustard is an excellent anti-cold remedy.
This miracle plant can cause cell regeneration, which accelerates wound healing.

In general, Mustard brings many benefits, but there must also be contraindications. And they are! People with kidney disease, pneumonia and tuberculosis should refrain from consuming the spice. No matter how strange it may be, you should also not abuse mustard if you have stomach diseases: high acidity, ulcers.

This is such a unique plant, it heals with one hand and aggravates the health condition with the other.

Mustard from powder at home according to the classic recipe

The classic version is dry powder, water, salt, sugar, vegetable oil. But such mustard can be stored without loss of quality for no more than 10 days. To keep the seasoning from losing its aroma and spiciness longer, you can add a little apple cider vinegar. Thanks to him, it can be stored in the refrigerator for more than a month.

If you don't have apple cider vinegar, you can replace it with regular table cider vinegar or add lemon juice.

Ingredients:

dry mustard powder - 50 gr.
salt - 0.5 tsp.
sugar - 2 tsp.
water - 100-120 ml.
apple cider vinegar - 2 tsp.
vegetable oil - 1 tbsp. l.

The taste and spiciness of the seasoning directly depend on the quality of the original product. When purchasing powder, pay attention to the expiration date. The old product loses its beneficial and aromatic properties. It should be dry, crumbly, finely ground without impurities.

Of course, it’s difficult to see in a closed package, but if after opening you don’t like the appearance of the product, you can sift it through a fine sieve.

How to cook:

Pour dry mustard into a bowl, add salt, sugar, mix well.
Heat the water to 40-50 degrees. There is no need to add water all at once; add a little at a time, rubbing the mixture until it becomes smooth, without lumps. Its consistency should be that of sour cream.
Level the surface and carefully pour hot water from the edge of the bowl. There should be a finger-thick layer of water over the mustard. Leave for 5-7 minutes. Such a hot bath is needed to remove the bitterness of the product. But don’t be afraid, this will not reduce the spiciness of the seasoning, but the taste will only improve.
Then carefully drain the water, add vegetable oil and apple cider vinegar. To stir thoroughly.
Now you need to let the seasoning mature. To do this, cover the bowl with cling film and wrap it in a towel. Leave it like this overnight. You can place it closer to the heat source, for example, to the battery.
In the morning, put the prepared seasoning in a glass jar, cover with a lid and put in the refrigerator.

Do you know that the dry powder itself does not have a pungent taste; it appears precisely from interaction with water. There are different recipes - pour the powder with cold, warm water and even boiling water. Any option is possible. You just need to keep in mind that the hotter the water, the less vigorous the mustard will be.

How to make spicy mustard at home

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 making mayonnaise, various sauces, and for preserving food. 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. They are used in medicine in mustard plasters, in cosmetology, for taking baths and for warming the feet during colds. 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.

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:

Pour the powder into a container that is convenient for stirring.
Strain the brine, heat to 60 degrees and add in parts to the dry mixture, mixing well.
Add the remaining ingredients - sugar, salt, mustard oil and apple cider vinegar.
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.
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.

How to make mustard from dry powder - recipes with photos

Mustard has the properties to improve appetite, metabolism and digestion of fatty foods. Making sauce from it at home is convenient and easy. The housewife can make it either very spicy or give it a sweetish-spicy note according to her taste. To prepare mustard seasoning, cucumber brine, honey, water and even nuts are used.

With cucumber brine

Homemade sauce made with cucumber brine has an amazing taste. The vigorous taste will not leave anyone indifferent, and lovers of spicy seasonings will be delighted with it. If the concentration of cucumber brine is high, there is no need to add salt and sugar according to the recipe. The proportion of ingredients during preparation must be strictly observed.

Ingredients:

Dry product – 3 tbsp. l.
Pickled cucumber brine (very concentrated) - 200 ml
Vegetable oil – 1 tbsp. l.

Mix the powder with a glass of brine until smooth. It’s good to take very concentrated brine.
Add oil and mix again.
Pre-sterilize small glass jars in the microwave for a couple of minutes.
Place the mixture in sterile jars and cover with clean lids.
After 2 days, the homemade sauce is served, but it is better to keep it for a longer period before using it. Instead of cucumber brine, tomato or cabbage brine is suitable. But then you should add more spices and salt.

On the water

Ingredients:

Dry mustard – 2 tbsp. l.
Vegetable oil – 2 tsp.
Sugar – 2 tsp.
Salt – 1 tsp.
Boiling water – 4 tbsp. l.
Lemon juice or vinegar - 2 tsp.

Buy only good dry product. If you see a lump in the powder, it is best not to use this product for this recipe. Otherwise, the taste of the dish will disappoint you.

Before starting the cooking process, sift the powder through a sieve. Do not make a lot of seasoning at once, but rather prepare as much mustard as you need for 1 day. The freshly prepared mixture has a wonderful aroma and pungent taste.
Take 2 tbsp. l. powder and mix them with 2 tbsp. l. boiling water Grind the mixture until smooth and pour a couple more tablespoons of boiling water into it. Stir and leave the sauce to steep for 10-15 minutes.
When it cools down, add sugar, salt, butter.
Stir, then pour vinegar or lemon juice into the mixture. Mix thoroughly until smooth.
The product will become thick the next day after preparation. It is recommended to use it after a day.

With added honey

Ingredients:

Mustard - 50 g
Honey – 50 ml
Salt – ½ tsp.
Water – 50 ml
Sunflower oil – 20 ml
Lemon juice – 1 tbsp. l.

Mix the dry product with salt and pour boiling water over it.
Rub well. If the mixture turns out too steep, add 1 tbsp. l. boiling water, grind.
Then add honey, oil, lemon juice. Rub everything well.
Read also: Two recipes for tomato sauce for pizza made from tomato paste
Transfer the freshly prepared mixture into a jar and close the lid. Leave to ripen for 4-5 days.

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Homemade mustard with honey - a quick recipe

If you suddenly forgot to make mustard in advance, you can, of course, run to the store. But if you still have an hour left, it’s better to make it at home. The recipe is interesting not only because of the speed of preparation, but also because instead of sugar, honey and lemon juice are added to the seasoning. This makes it more aromatic and tasty.

What is the best honey to use? Any one will do, but connoisseurs of this vigorous seasoning believe that buckwheat is best for it.

Required Products:

dry powder - 5 tsp. with a slide
salt - 0.5 tsp.
honey - 1 tsp.
vegetable oil - 1 tsp.
lemon juice - 1 tsp.
water - 100 ml.

Cooking method:

Boil water and cool slightly until its temperature is approximately 80 degrees.
Mix the dry powder with salt, add water and quickly stir until the mixture is smooth and has the desired consistency. Add butter, honey, lemon juice and mix well.
After an hour, when it has cooled completely, you can serve it.

How to make from dry mustard powder?

Mustard prepared in this way is distinguished by its thick consistency. If it turns out too thick, you can dilute it with a little water.

Since making mustard from powder at home is one of the most common and simplest methods, in the eyes of most cooks this recipe becomes a “classic”. The ingredients also differ in availability:

two to three tablespoons of mustard powder;
no more than one tablespoon of vegetable oil;
half a glass of boiling water;
one to two tablespoons of lemon juice;
a tablespoon of granulated sugar;
no more than half a tablespoon of salt.

Mustard made from mustard powder
Let's move on to how to prepare mustard from dry powder at home:

Mustard powder (or its ground seeds) is placed in a jar, into which salt and sugar are added, after which everything is thoroughly mixed. The resulting mixture must be poured with boiling water, and then mixed again. To avoid the composition sticking to the bottom and possible burning, you can stir while pouring boiling water.
A couple of tablespoons of vegetable oil and lemon juice are added to the resulting mass, after which everything is mixed again and covered tightly with a lid for a couple of hours until the spice is thoroughly infused.
After some time, the resulting mass is placed in a glass container, and, closing it tightly, placed in the refrigerator.

As a matter of fact, this is where the preparation of mustard according to the classic recipe ends. It is advisable for it to stand in the refrigerator for ten to twelve hours, or you can simply leave it overnight, after which you can put it on the table.

Note that the mustard recipe, prepared from powder at home, goes well and in every possible way improves the taste of meat dishes. Do not forget that only fresh mustard powder will allow you to get a truly good seasoning, otherwise, trying to make it from expired ingredients may end up with a product that is not the same thickness that we are used to seeing on our tables.

Recipe for making mustard powder with apple

Don’t be surprised, this version of the sauce with a fruity note is also possible. Applesauce, as well as additional spices, add piquancy to the sauce. Try it!

Ingredients:

mustard - 50−60 gr.
applesauce - 70−80 gr.
honey - 2 tbsp.
vegetable oil - 2 tbsp. l.
apple cider vinegar - 3 tbsp. l.
cinnamon - ¼ tsp.

for the marinade:

water - 200 ml.
bay leaf - 1 pc.
cloves - 4 pcs.
coriander seeds - ½ tsp.
salt - 1 tsp.

Sequencing:

Peel the apples, cut into large pieces, remove the core with seeds. They can then be baked in the oven until soft, or simmered with a little water on the stove or in the microwave. Make apple puree using a blender.
Pour water into a small saucepan, add bay leaf, coriander seeds, cloves, and salt. Place on the stove, bring to a boil and simmer for 3-5 minutes over low heat. Then strain the marinade through a sieve.
Add dry mustard, cinnamon to the applesauce and gradually add the marinade, stirring the mixture until smooth.
Then add honey, vegetable oil, vinegar and beat with a blender.
Transfer to a convenient container and cover with a lid. Let it ripen for 24 hours at room temperature, and then put it in the refrigerator.

Why is vegetable oil added? It makes the seasoning more gentle and reduces the spiciness of the final product. If you need strong mustard, use it to a minimum, but if you want a seasoning with a delicate taste, add more oil.