Delicious mustard made from powder in cucumber brine. How to cook spicy mustard using any brine

Close your eyes and imagine a bowl of rich Russian jellied meat. Or, for example, a whole dish of steaming Bavarian sausages with beer. Or here’s another, a hot dog - a soft bun, pickles, aromatic sausage, a piece of cheese... It seems that these dishes are missing something... Well, of course! Mustard! There is no shortage of it in stores, but it’s all “not like that.” It doesn’t matter, because preparing mustard from powder at home is no problem. On the contrary, homemade mustard, as they say, is vigorous and stings your nose! And if you like it sweeter, then the cards are in your hands - add the necessary components, adjust the spiciness and sweetness to your own taste. Today we will learn how to prepare seasoning so that friends will line up for the recipe.

There are three types of mustard seeds in the world: white, black and Sarepta. In Russia they traditionally use the latter, and the very first written mentions of them are found in documents of the 18th century. And we used mustard not only as a seasoning, but also as a medicine for colds. But today we will not be treated, but only accelerate our appetite with this hot spice.

Classic homemade mustard is prepared from the following ingredients:

• 3 tablespoons mustard powder;
• half a spoon of sugar and the same amount of vegetable oil;
• salt to taste.

If you want to get a truly aromatic, spicy mixture, then it is better to buy mustard seeds and make a powder from them yourself.

1. Take a 200 gram jar, wipe it dry so that the powder does not stick to wet areas, otherwise dark spots will remain on the walls.
2. Pour mustard powder into a jar, add sugar and salt. Stir and set aside.
3. Boil half a glass of water and let it cool slightly - high temperatures destroy the enzymes contained in mustard.
4. Add warm water one spoon at a time to the dry mixture and stir gently. The finished seasoning should be like thick sour cream so that it can be easily spread, for example, on bread. Knead thoroughly without leaving any lumps.
5. Now the mustard should “ferment”. To do this, place it in a closed jar in a warm place (you can directly on the battery) for several hours.
6. After some time, open the almost finished seasoning and add oil to it. You don’t have to do this, but then the seasoning will quickly darken and sooner lose its pungency.

The seasoning is ready and should sit in the refrigerator for about a week. When you first open the jar, don’t inhale the aroma deeply - it will bring you to tears!

Mustard with honey

This “honey” mustard is perfect for marinating meat and goes well with salads. You can adjust the amount of lemon juice in its composition upward, if desired. In the given proportions, the sauce is hot, with a sweet aftertaste and a sour note.

• mustard beans 70 grams;
• 3 tablespoons each of honey and water;
• a spoonful of sunflower oil and freshly squeezed lemon juice;
• a quarter spoon of salt.

Let's start preparing the “honey” mustard sauce.

1. First, grind the mustard seeds into powder in a coffee grinder and put it in a bowl, where we will dilute our sauce.
2. Put the water on the fire and while it is heating up, pour salt into the mustard powder and mix the dry ingredients thoroughly.
3. Pour warm water into the salted mustard and grind so that the spice evenly absorbs the moisture. The finished mixture should be narrower than the consistency you want in the end.
4. Pour honey into the resulting mass. If it is frozen, then first melt it in a water bath.
5. Add lemon juice and add oil. Grind all the ingredients thoroughly again so that the finished mustard sauce has a homogeneous mass.

“Honey” mustard is ready! Place it in a glass jar and close the lid. It is better to use the spice after 5 days, when it is ripe.

Russian mustard

Making mustard is still an art. In Russia they made it so hot that it would take your breath away and it is simply impossible to find one in stores today. Therefore, we will do it ourselves.

The main secret is not to brew mustard powder with boiling water. The hotter the water, the less offensive the seasoning will be.

For real Russian mustard you will need:

• 100 grams of mustard powder;
• half a glass of warm water and vinegar solution (diluted to 3%);
• 2 tablespoons of oil (sunflower, no olives! Our mustard is Russian!);
• 1 spoon of granulated sugar;
• half tablespoons of salt;
• a couple of bay leaves;
• for a special aroma, a pinch of cinnamon;
• for spiciness, a couple of dry clove buds.

When the ingredients are ready, let's start cooking.

1. Heat the water in a bowl and add cinnamon and cloves, bay leaves, sugar and salt into it. Let the spicy mixture boil and simmer for a few minutes.
2. When the broth has cooled a little, strain it through a fine sieve so that no stray pieces of spice remain in the liquid.
3. Pour the mustard powder into a convenient container and, gradually pouring the aromatic broth into it, stir the sauce until smooth.
4. All that remains is to add the oil and vinegar solution. Pour in the latter in parts so that the finished product does not turn out to be too liquid.

That's all. Place the mustard in a jar, close and refrigerate for at least a day. A day later you can serve it with New Year's jellied meat or simply spread it on bread for hot first courses.

Old Russian mustard

Old Russian peasant cuisine was not distinguished by any special delights. The recipe for that authentic Russian mustard is also very simple.

• 3 tablespoons each of powdered mustard and sugar;
• half a spoon of crushed clove buds;
• vinegar for dilution.

Place the main ingredient, sugar and clove buds in a bowl and slowly pour in the vinegar until desired consistency is reached. Transfer the prepared seasoning into a jar, seal it well and place in a slightly preheated oven or microwave. Once it cools down, put it in the refrigerator. The product can be stored for up to a year.

Homemade spicy mustard

Get ready. This is a recipe for truly vigorous mustard. This seasoning will not only stimulate your appetite, but will also be an excellent cure for colds.

Let's prepare the ingredients:

• 80 grams of regular yellow mustard powder;
• the same amount of honey (reduce the amount if desired);
• 4 tablespoons of 6% vinegar;
• 2 tablespoons of lemon juice and the same amount of vegetable oil;
• grated ginger;
• half a teaspoon of pepper;
• zest as desired.

This mustard combines the fiery spiciness and delicate sweetness of honey, and the specific taste of ginger adds a piquant note to it.

1. Pour powdered mustard into a deep bowl, sprinkle with pepper and salt, pour over liquid honey and lemon juice.
2. Boil half a glass of water with ginger and zest. Let the liquid cool and strain through a strainer into a bowl with the mustard mixture.
3. Thoroughly grind the mustard with the broth, sprinkle with vinegar and add vegetable oil. If necessary, adjust the consistency of the finished product by adding water or powder.

The spice will be ready for the table in a day.

Dijon mustard recipe

Back in the 10th century, French monks learned the technology of making mustard from the Romans and quietly began their own production. And the Europeans liked the new seasoning so much that after three centuries Dijon rightfully began to be considered the mustard capital and holds this title to this day.

The authenticity of the origin of real Dijon mustard is confirmed by a corresponding certificate. But we, like those same French monks before, will do the job without noise and dust - we will prepare the seasoning at home. The ingredients may seem somewhat strange, but this is the recipe that is declared as classic by French chefs.

So, you will need:

• 2 glasses of any dry white wine;
• two types of mustard: 60 grams in powder and 80 grams in grains;
• a pair of large onions;
• a pair of garlic cloves;
• 2 tablespoons of flower honey;
• spoon of olive oil;
• salt to taste.

It is better to take different mustard, for example, white and black. It is black grains that are traditionally added to the sauce in Dijon.

1. We chop the onion finely, without much ceremony. Its appearance in this recipe is not at all interesting to us. Press the garlic through a press.
2. Place the vegetables in a saucepan, add wine and heat until it boils. After this, reduce the temperature and simmer for another 5 minutes.
3. When the “onion” wine has cooled, strain it and throw away the boiled vegetables.
4. Add melted honey to the wine and sprinkle with salt.
5. It's mustard's turn. Pour the powder into a saucepan and grind it evenly in the wine to obtain a homogeneous mass without lumps. Add oil.
6. Turn on the stove again, add black grains to the wine-mustard mixture and simmer, stirring regularly, until the liquid thickens.

Dijon mustard is almost ready. All we have to do is pour it into jars and close the lids once it cools down. This seasoning can be stored in the refrigerator for up to three months. But this doesn’t matter - it will “break up” much earlier.

French mustard

The French are also experimenters in the kitchen and they have many mustard recipes. Let's stick to an interesting and relatively simple option.

To do this, prepare the following components:

• a glass of mustard powder, cold water, dry white wine and vinegar;
• half a glass of mustard beans;
• half a glass of brown sugar or a little more beet sugar;
• one onion;
• a teaspoon each of salt, cinnamon and turmeric;
• 2 yolks.

This mustard, like almost all European versions, will not be too spicy. But poultry and fish are perfectly marinated in it. So, prepare three deep bowls.

1. Pour both the powder and the grains into the first bowl. Mix the ingredients and add water. Let the resulting mixture steep for 30 minutes to an hour.
2. Cut the onion into quarters and place in a second bowl, pour in wine and vinegar, crush with turmeric and cinnamon. Heat the spiced wine and onion on the stove and bring to a boil. After this, simmer on the fire for another quarter of an hour.
3. In a third bowl, beat the yolks, add the already swollen mustard mixture and pour in warm, spicy wine. Place this entire aromatic composition on low heat again and, stirring, bring until thickened.

When the French mustard sauce has cooled, transfer it to a convenient jar and store it in the refrigerator. Before serving, it is better to warm the seasoning slightly in the microwave.

Danish mustard

Why it is Danish remains a mystery, but the intrigue is all the more acute! This mustard is easy to prepare, and its taste is soft, delicate, in general, quite in the spirit of Europe. This sauce can be used as a marinade, as an addition to milk sausages and spicy sausages, to stewed mushrooms and vegetables. Interestingly, in Denmark, herring is marinated in a special way in this sauce.

Components:

• 100 grams of white wine vinegar;
• 2 tablespoons of powdered mustard, whipped cream or full-fat sour cream;
• half a spoon of sugar.

The sauce is prepared in literally two steps.

1. In a small container, mix dry mustard with sugar and slowly, stirring, add vinegar until the consistency of thick sour cream.
2. The paste should sit for half an hour while we whip the cream. We introduce them (or sour cream) into the finished sauce gradually. After the first spoon, we try what happened. If it turns out too harsh, add a spoonful of cream.

It’s impossible to call the Danes original based on this recipe. But everything ingenious is simple! Try using this paste to marinate young chicken, fish, or simply serve it in a gravy boat with stewed vegetables.

Mustard on applesauce

This fruit-mustard sauce is somewhat unusual for us, but it is very widely used in Italy. There it is served with meat dishes and complex salads. It perfectly complements the taste of a variety of cheeses. The taste of the sauce is very different from our bone-chilling mustard. The taste of the fruit predominates, then a refined sourness is felt and only then the spiciness.

Prepare the ingredients:

• a large apple of the kind that you wouldn’t add to a charlotte - falling apart into mush after baking;
• 2 tablespoons each of oil and wine vinegar (preferably white);
• a spoonful of sugar and mustard seeds;
• a little salt;
• a pinch of ground cinnamon.

The number of grains can be increased slightly if the sophistication of Italian cooking does not impress you.

1. The base of this sauce is apple. Let's start with him. Wash the fruit, cut in half and remove the cores. Bake them in any convenient way. When the finished halves have cooled a little, use a teaspoon to separate the pulp from the peel and send it to the place of further preparation - in a half-liter jar.
2. Add butter to the baked apple and puree it with a blender or fork.
3. Prepare mustard seeds. Grind them together with salt and sugar in a mortar or coffee grinder. You can leave a slightly larger fraction, or you can grind it into dust. Sprinkle the finished mixture with cinnamon and stir again.
4. We connect the two components. Add mustard to the vegetable puree, stirring the resulting mixture constantly. At the end, continuing to stir, add vinegar a few drops at a time to balance the taste of the resulting sauce.

Apple mustard can be used in just two hours. It “lives” for no more than two days, so it won’t be possible to prepare it for future use. Well, it is not necessary! After all, it is eaten at a couple of family dinners.

Table mustard

Many recipes have already been proposed here, but all, as they say, “on a free theme.” But in the Union there was a GOST for preparing mustard and it would be stupid not to mention it.

So, we will make gost mustard from the following ingredients:

• glass of the main component;
• 3 full tablespoons of sunflower oil and sugar;
• 1.5 tablespoons of acetic acid;
• half a spoon of salt;
• a pair of bay leaves;
• ground pepper;
• cinnamon and cloves.

The seasoning made according to this recipe is spicy, hot and thick. This is exactly what they used to serve in cafes and restaurants with jellied meat, lard, and fatty first courses.

1. First, prepare a decoction of spices. Pour two glasses of water into a bowl and immediately add salt, sugar and pepper, throw in bay leaves, cinnamon, and cloves. Let the liquid boil and leave to infuse for a day.
2. A day later, the broth must be boiled again and acetic acid must be poured into it.
3. Pour the powdered mustard into a deep plate and strain the spicy infusion into it. Thoroughly grind the spice with the liquid until smooth and put it in a warm place for three hours.
4. After the specified time, add oil to the almost finished seasoning and mix again. Ready!

Gostovskaya mustard can be used immediately, but it is better to let it “ripen” for another day in a cool place.

Recipe for mustard with cucumber pickle

In winter, this recipe for mustard made from mustard powder is very relevant. Pickles disappear quickly at this time of year, and all that remains is to pour out the brine with tears in your eyes. Let's save a glass or two of this tasty liquid and make a spicy, angry and aromatic seasoning.

The only ingredients you need are half a glass of dry mustard and cucumber pickle. Each housewife also closes cucumbers differently, so be careful with the second component. It may be too spicy if the cucumbers were covered with hot pepper, or, on the contrary, it may taste sweet.

1. Pour half of the brine into a convenient container.
2. Pour the powder into the brine, stirring constantly.

Adjust the consistency of the finished seasoning to your own taste. Some people like pasty mustard, others serve liquid mustard.

If the mixture is too spicy, add a little sugar. The finished product usually does not need salt.

In tomato brine

This mustard is prepared only by true connoisseurs. After trying it, you will dance for a long time, trying to put out the fire in your mouth. Aren't you scared?

Then prepare the ingredients:

• an incomplete glass of mustard powder;
• about 300 ml of tomato brine;
• 2 tablespoons of oil;
• a quarter spoon of sugar and even less salt.

To prepare mustard according to this recipe, choose a vinegar-based brine and mustard powder that is even yellow in color. Grayish will make the finished seasoning bitter and completely tasteless. If you want to get a “nuclear” mixture, dilute it in ice brine.

1. Pour the brine into a half-liter jar and add half the amount of mustard powder into it. Add salt and sugar there immediately.
2. Mix the mixture thoroughly until smooth; the mustard should be completely soaked. Next, adjust its consistency to the desired consistency by adding either brine or powder.
3. If you want to soften the taste of the finished seasoning a little, add sunflower oil. The more of it, the more tender the mustard will be.

Such a product must stand for at least a day. Until it ripens, its taste will be far from what is desired.

In cabbage brine

We won’t tinker with this recipe for too long; the principle of preparation is already clear from the previous two. But unlike cucumber or tomato brine, cabbage brine will not give a strong pungency and the finished mustard will be softer. But if the cabbage was made with cranberries or horseradish, the taste of the sauce obtained from it will be much more interesting.

So, for a glass of mustard powder, in addition to the brine itself, you will need:

• a spoonful of granulated sugar and vegetable oil;
• half a spoon of salt;
• a quarter spoon of vinegar;
• any spices.

Again, check the mixture for “salinity” immediately after mixing it with the brine. You may not need to add additional salt at all. For a more interesting taste, try ginger, nutmeg, and ground cinnamon as seasonings.

1. Take the cooled cabbage brine and pour it into a bowl. Add mustard powder there, stirring it with a fork as you go.
2. Taste and add salt and sugar as desired. Let the mustard rest for an hour and a half.
3. Pour in vinegar and oil, mix well and transfer to a previously prepared jar.

This “cabbage” seasoning can be eaten no earlier than in a day.

This is an exquisite sauce recipe that comes from the homeland of mustard. The French love to make it using grains, because the powder is much inferior in taste and aromatic properties. And when two types of grains are found in one sauce at once, the seasoning turns out “like in the best houses in London and Paris!”

• up to a third of a glass of white mustard seeds;
• 2 tablespoons each of black and powdered grains;
• half a glass of water;
• a quarter cup each of apple cider vinegar, honey and orange juice;
• grated lemon zest (frozen will also work);
• a pinch of salt;
• a pinch of dried dill.

You can use one type of mustard, but colored grains in the finished sauce will look especially attractive.

1. Mix the grains and crush them a little in a mortar, then add mustard powder to them.
2. Add fruit juice, vinegar and warm water to the resulting mixture, little by little. It’s better to add more later than to struggle with excess liquid. Sprinkle the sauce with salt and mix well.
3. All we have to do is add dill, honey and zest. Afterwards, beat all this splendor with a blender until it becomes a thick cream, or simply mix thoroughly if you want to crunch the grains in the finished sauce.

Store this seasoning in the refrigerator. Use as a salad dressing or marinade for any type of meat. If you want, just spread it on bread and enjoy the unforgettable taste of two mustards.

The benefits and harms of mustard

After trying to prepare mustard according to the suggested recipes, you will probably stop buying it in stores. Some of its variants are so tasty that you can simply eat them with a spoon. But be careful, because this seasoning is not only useful, but can be harmful if consumed excessively.

Eat mustard with caution in the following conditions:

• kidney disease;
• diseases of the digestive tract;
• hypertension;
• disruptions in the functioning of the cardiovascular system.

In addition, do not forget about individual reactions to such an aggressive product.

If none of the above bothers you, then feel free to eat mustard, because it:

• promotes the breakdown of fats;
• has antibacterial properties;
• improves appetite;
• is an antioxidant;
• has a slight laxative effect;
• speeds up metabolism.

And this is only from what has been scientifically proven. And among the people, this spice is used to treat impotence, sore throat, and is given to children to improve attentiveness and intelligence, and also helps with poisoning and vision problems.

Therefore, eat mustard with pleasure! Sweet, spicy, sour, fruit-based, with ginger root - you are sure to find one that suits your taste.

The most popular Russian seasoning, it turns out, is loved and revered in European countries. But the sauces there, prepared on the basis of mustard seeds or powder, are not particularly spicy. However, the more “vigorous” the mustard, the greater the benefits from consumption. True, this does not mean that you need to eat it with spoons. One pea of ​​natural antiseptic per day is enough and you won’t be afraid of a cold. You can prepare “good” mustard yourself. This is exactly what we will do now.

Homemade mustard in brine - recipe.

Simple ingredients:

- homemade cucumber pickle – 125 ml;

Mustard powder – 1 package;

Sugar – 1.5 tbsp. spoons;

Vegetable oil (unflavored) – 1-2 tbsp. spoons.

Recipe with photos step by step:

Pour the brine into a small container (preferably glass). We will use a homemade cucumber version, containing salt, vinegar and a lot of aromatic 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 up faster.

Next we add a portion of sugar, and there is a small nuance here. If your homemade brine is slightly sweeter, then reduce the amount of sugar when adding to the mustard by half.

We finish preparing the seasoning with vegetable oil, not forgetting to also stir the mixture.

Place the resulting mustard in a glass jar with a lid and let it steep for several hours in a warm place. We will try it very carefully, because the resulting mustard in cucumber brine burns with its spiciness no less than a chili pepper.
It's also worth a try

“Vinegar makes you angry, mustard makes you sad, onions make you cunning, wine makes you guilty, and baking makes you kinder.”

This is the gastronomic rule of Alice from Wonderland, invented by the famous mathematician, successful photographer and wonderful writer Lewis Carroll.

A very strange person, this Alice, I tell you. Well, who would think of being upset after tasting mustard!

Although, it all depends on what kind of mustard you have on the table. After all, sometimes store-bought mustard doesn’t even look like mustard at all. Where can you not be upset?! It’s different - homemade mustard, strong, fragrant, which takes your breath away and brings tears to your eyes!

Having wandered around the Internet in search of the best recipe for homemade mustard made from powder, I found myself completely at a loss: probably not a single culinary dish has such a huge number of varied preparation options as mustard.

Homemade mustard with boiling water and ice water, with sugar and honey, with vinegar and wine, cooked for 15 minutes and aged for several days, and even mustard with applesauce... How do you like this variety?! There's a lot to be confused about, right?

How to actually make delicious mustard at home?

Bearing in mind that preparing homemade mustard in boiling water once took me too much time, and the result left much to be desired, I decided to experiment and prepare homemade mustard in brine.

There are also options when preparing mustard in brine: homemade mustard is prepared in tomato, cabbage, and cucumber brine. However, since the brine from the pickled tomatoes stored for the winter is not yet ready, and cucumber brine is in abundance, I will also prepare the mustard using the brine from the pickled cucumbers.

• 100 g dry mustard powder
• 160 ml cucumber pickle
• 2 teaspoons honey
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons unrefined vegetable oil
• juice of ½ large lemon
• 3 teaspoons turmeric powder
• 2 buds of dried cloves
• a pinch of ground coriander

How to make homemade mustard from powder

1. In an enamel bowl with a lid, mix dry mustard powder with crushed clove buds, ground coriander and turmeric.

After adding turmeric, the grayish mustard powder immediately takes on a spicy smell and a cheerful chicken-yellow color.

2. Pour the heated but not too hot cucumber pickle in small portions into the mixture of mustard powder and spices. I mix everything thoroughly until a homogeneous composition is obtained that has the consistency of thick homemade sour cream.

3. Add sugar, salt and honey to the resulting mixture.

Important! Since everyone’s recipes for homemade pickles are different, the ratio of salt and sugar in the finished brine also varies. Therefore, when adding honey, sugar and salt, adjust the amount of these ingredients to taste. If the brine is too salty, you can do without salt altogether. But be sure to add honey. This will make the mustard even tastier.

4. Once again, thoroughly mix all the ingredients. I cover the enamel bowl with homemade mustard with a lid and place it in a warm place for 6 hours so that the mustard loses its bitterness and becomes strong.

In summer there is no need to look for a warm place in the apartment. But in the cold season this may pose some difficulties. In winter, dishes with homemade mustard can be placed on the radiator. I had to contrive and place the saucepan on the water heater, which was turned on due to the lack of not only heating, but also hot water :).

But my efforts were not in vain, and within an hour the appetizing scent of homemade mustard spread throughout the apartment.

5. After the allotted time has passed, I remove the mustard from a warm place in which it has already warmed up. While stirring the mustard, I add juice squeezed from half a lemon and vegetable oil, which will soften the harsh taste of fresh homemade mustard.

6. Transfer the mustard to a jar with a tight-fitting lid and place it in the refrigerator.

The shelf life of homemade mustard is slightly shorter than that of store-bought mustard. However, homemade mustard is never left in the refrigerator. Especially when there is a piece of lard or Ukrainian homemade pork and chicken sausage next to it.

Homemade mustard improves appetite and promotes digestion, relieves the first symptoms of a cold and treats cough, and has antioxidant properties. So eat homemade mustard and stay healthy!

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GotjaRussia, Zavodoukovsk

Reputation: +15776 All author's recipes: 720

Publication date: 2016-12-08 I liked the recipe: 12

Recipe: Homemade mustard - in brine from pickled tomatoes

Ingredients:
ground mustard - 20 gr.;
pickled tomato brine - 3 tbsp;
salt - a pinch;
granulated sugar - 0.5 tbsp;
vegetable oil - 1 tbsp.

Cooking method:

I myself don’t eat mustard, I can’t. But my husband loves this seasoning very much, so at his request and precisely according to this recipe, I cook it. I found this recipe a long time ago in an old book “On Tasty and Healthy Food.” Pour dry mustard into a clay plate. I poured a large heaping tablespoon.

Add the tomato brine little by little.

Thoroughly stir all the lumps of dry mustard. Mustard should be like thick sour cream.

homemade mustard in brine

Add salt, sugar and vegetable oil.

Grind everything thoroughly again.

Place the prepared mustard in a glass jar, close tightly and place in a warm place to mature for 3-4 hours.

The mustard absorbs all the aromas of the brine and because of this it turns out aromatic and not very sharp. I did not indicate the ripening time of the mustard.

Cooking time:PT00H05M5 min.

Recipe comments:

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Reputation: +6693 All author's recipes: 206

Publication date: 2015-04-27 I liked the recipe: 34

Recipe: Homemade mustard - Cold method, in brine with honey

Ingredients:
mustard powder - 50 g;
cucumber pickle - 150 ml;
honey - 1 tsp;
salt - 5 g;
sunflower oil - 1 tbsp

Cooking method:

I suggest making homemade mustard in brine, it will save time, and the mustard will turn out much tastier.
To prepare the mustard, I used cucumber pickle, but you can use whatever you have.

Homemade mustard in brine

The brine already contains all the necessary spices for delicious mustard.
In addition to brine, we will need; mustard powder, sunflower oil, honey and salt to taste.

Take a small jar that can be sealed tightly.
The jar and lid should be washed thoroughly, doused with boiling water and dried.

Place mustard powder in a dry jar; I measured it with a tablespoon (four heaped spoons).

Then pour the brine into the jar, stirring well, you should get a homogeneous consistency.

Close the mustard with a lid, cover with a towel and place in a warm place. After 4-5 hours, the mustard will be ready for use. I leave it overnight.

Cooking time:PT00H05M5 min.

Approximate cost per serving:20 rub.

Recipe comments:

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Description: A good recipe for making mustard. Thanks for the recipe!!! By the way, I use not only cucumber brine, but also from tomatoes, cabbage, and assorted vegetables. For you, my simple recipe for homemade mustard. At the same time, you need to stir the mustard so that there are no lumps.

Close the jar (if you cooked it in a bowl, then transfer it to the jar and close the lid tightly). The hassle is minimal, and the brine in winter is quite enough. I just love thermonuclear mustard, but in Estonia we only have Põltsamaa mustard in a tube that is close to my taste, the rest is German or Danish mess that you can eat with a spoon.

Strong mustard, easy to make!!! I made it for homemade mayonnaise, but I got some kind of dark powder, so the mustard itself turned out dark, it doesn’t look very nice in mayonnaise. An American, an Englishman and a Russian argued who could make a cat eat mustard.

The Englishman put mustard between pieces of sausage and gave it to the cat. Russian: “This is a hoax!” Then he takes mustard and smears it under the cat’s tail. To get the sharpest mustard flavor, use an ice-cold brine. Take mustard powder and brine in a ratio of 1 to 2 (by volume). Mix everything thoroughly until the mustard is all wet.

To soften the taste of mustard, you can add vegetable oil - the more oil, the less pungent the mustard will be. Let the mustard brew for 2~3 hours at room temperature. Mix thoroughly again and put in the refrigerator. The mustard turned out - BRRRR! Vigorous!!! There was yellow powder. We used cucumber pickle (barrel). Much later, we came across this jar in the back of the refrigerator and were surprised and delighted - the mustard was what we needed!!!

Spicy, moderately biting, homemade. 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. 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. My father always made it before the holidays, a day in advance, and for as long as I can remember, we never bought mustard.

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. Now let's move on to the recipe itself. To prepare mustard, I take a 200 gram glass jar with a lid.

Add a little water and stir our mixture until the mustard has a consistency similar to sour cream. 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. The temperature required when fermenting mustard should be about 60 degrees Celsius.

How to make spicy mustard at home

Did you know that the mustard plant itself is used in agriculture instead of chemicals? 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.

Regular mustard will do the job just fine. 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.

Preparation of mustard:

But mustard is rare. The stomach is not healthy. I myself cannot eat mustard. Nice thing: I prepared everything at home, you know what’s inside and that’s it. Anatoly, thank you for your recipe. Prepare the New Year according to it. I also seem to have about the same proportions of everything. And I agree about the dishes - it’s great to wash with mustard.

My mother also made mustard herself, just as it is written here, and to complete the taste she always added vinegar. This “peasant” mustard is good for fatty foods: lard, jellied meat. In my family, we love to season our dishes with mustard. But, you described it in such detail and showed how to prepare it in a different way - I will definitely use your recipe. I don’t like mustard and don’t eat it, so I couldn’t learn how to cook it in a way that my family would like.

I looked and tried a lot of recipes, but yours, just what the doctor ordered, is the best. Perhaps the taste of vigorous mustard is the only taste that remains as bright as in childhood. Of course, now you can just go to any store and buy a jar of this spice.

Take dry mustard powder, salt, sugar and vegetable oil. Place everything in a mixing cup. Add boiled water or cucumber pickle.

After a day, if you like, add vinegar or lemon juice to the mustard and mix thoroughly. If the mustard turns out thick, it can be diluted with boiled water. Store mustard in an airtight jar. For variety, you can add black and red pepper, horseradish minced into a meat grinder, garlic, nuts and other spices to the mustard.

I'll be glad if you like the recipe! Water or brine must be added warm, in this case the mustard turns out vigorous. Because you can’t buy this kind of mustard in the store. The fact is that to make good mustard, pure mustard powder is desirable.

Mustard in brine “Yadrenaya”

And I really love mustard.

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No matter how many jars you buy, no matter how many times you try, you still won’t find that fiery seasoning that was made 30 years ago under the Soviets. There is no such pungency of taste and sharpness of smell that would “hit” the nose, and we have no choice but to make spicy mustard from powder with our own hands. And don’t panic so much, just think, such a mixture has never been prepared, but we need to start sometime, so let’s start mastering the culinary niche.

For the appearance of mustard, we have to thank the French, who were the first to mix a spicy hot sauce from “tear” grains. All the inhabitants of Europe liked this delicacy so much that it was no longer possible to stop the mustard boom.

So the fame of this spice spread to Mother Rus', where it was planted in 1765 by immigrants from Germany under a new name - Sarepta, and now simply Russian mustard.

Today, in any, even the most seedy store, you can find this seasoning, and there are so many manufacturers and varieties of it that you can’t count them. It is made from whole, crushed and ground seeds with various herbs and spices, as well as a whole carload of all sorts of preservatives, flavorings and E-additives, the role of which in this product is, in principle, not appropriate, since this hot sauce is self-sufficient in all respects.

With all this industrial assortment, homemade mustard will never compare, the recipes of which were compiled over the years by our ancestors and were carefully passed on to us, so that today we could taste this unsurpassed hot paste with great pleasure.

So let’s not waste time and start our lesson on the topic: “How to make mustard at home from mustard powder.”

What kind of water to pour mustard powder

Maybe someone in childhood had the honor of watching how the creamy “hot” was created, which dad so generously spread on bread under hot soup, or flavored New Year’s jellied meat with it.

If you dig deeper into your memory, you can remember that my mother poured boiling water over the mustard powder. And this was her fatal mistake.
The best mixture is considered to be the one that hits you in the nose, piercing right through to your brain so that tears flow from your eyes. But with hot water this can hardly be achieved.

Naturally, mustard flour should be diluted with warm water, but the weakness of the product depends on the temperature. So if you want an eye-catching pasta, then mix it with slightly lukewarm water, and if you want a lighter sauce, then, accordingly, heat the liquid hotter.

Mustard from powder: classic recipe

Ingredients

• - 3 tbsp. l. with a slide + -
• — 180-200 ml + -
• - 1/2 tsp. + -
• - 1/ tsp. + -
• - 1.5-2 tsp. + -

Making homemade mustard

The first option is classic, without vinegar and any spices.

1. So, pour the powder with water in a ratio of 1:4, mix and leave it warm for about 10-12 hours.
2. After the appointed time, we discover that a little excess moisture has collected on the surface of the mass, which we need to drain as carefully as possible.
3. Now season the mixture with sugar, salt, butter and you’re done.

The declared amount of ingredients yields a full 100 gram jar, which must be kept in the refrigerator.

How to make hot mustard from powder (video recipe)

Homemade “Russian” mustard

In principle, the recipe for preparing spicy Russian mustard from mustard powder is quite simple, and this method is the easiest. Implementing it at home will not be difficult at all; the main thing is to know how to do it correctly, how to dilute it and how to brew it.

Also important is the addition of spices and vinegar, thanks to which the taste of the paste acquires special aromatic notes.

Ingredients

• Mustard powder – 100 g;
• Water – 125 ml;
• Vinegar solution 3% - 125 ml;
• Sunflower oil – 2 tbsp;
• Granulated sugar – 1 tbsp;
• Table salt – 1 tsp;
• Bay leaf – 2 leaves;
• Cinnamon - on the tip of a teaspoon;
• Cloves – 1-2 pcs.;

How to make mustard at home

1. Pour water into a saucepan. Add all the spices, salt and sugar to it, then put it on the stove and bring to a boil.
2. After waiting for the aromatic broth to cool, filter it, add mustard powder to it and mix thoroughly until smooth.
3. Next, add oil and vinegar to our “gruel” and mix until a homogeneous liquid consistency.
4. After transferring the resulting mass into a glass bottle, leave it to brew for 24 hours, after which the Russian mustard can be considered ready.

This “thermonuclear” seasoning will be an ideal addition to meat dishes, as well as for mixing with mayonnaise when dressing salads.

Homemade mustard “Russian” (video recipe)

It’s too early to relax, because we have one more recipe in stock. The sauce is made quickly and easily, and in winter, when its presence in the diet is more important than ever, so to speak, for warmth, there is more than enough brine in all homes.

In general, it’s not important to use cucumber marinade; cabbage, tomato, and any other marinade will do just fine. The only point is strict control of the amount of sugar, since in one version the liquid for preservatives of this sweet product may be in excess, and in another it may be completely absent.

Ingredients

• Powdered mustard - ½ tbsp.;
• Marinade - how much it will take;
• Granulated sugar – ½ tsp;
• Sunflower oil – 1 tsp;

Preparation

1. In a deep bowl, dilute mustard flour with sugar and brine to the required condition.
2. We transfer the resulting composition into a jar and close it.
3. We leave the filled vessel in a warm place for 8 hours, after which we drain the excess liquid, add oil, mix and can be consumed.

We can prepare mustard from powder with brine either in this simple way or with the addition of red pepper, cloves, nutmeg and other spices to your taste.

Attention! If the recipe uses a marinade without vinegar, for example from sauerkraut, then you can safely add 3% essence or malic acid diluted in water.

Now that we have successfully mastered this simple science of how to make mustard with our own hands, we can move on to more complex tasks. For example, try to make a spicy mass not from ready-made powder, but from grinding the black and white grains of this plant in a coffee grinder, because in this case the product is guaranteed to have more vitamins and other useful inclusions.

Delicious, spicy and aromatic mustard in brine is a wonderful, spicy sauce for a wide variety of meat dishes, from a regular sausage sandwich for breakfast to a good, rich jellied meat for a holiday table. But store-bought mustard in jars or plastic tubes rarely pleases with its pungency or aroma.

In order to get a truly tasty seasoning, it is better to prepare it yourself at home, especially since it is very easy. Fortunately, it is not at all difficult to purchase mustard powder in the store. It is more difficult to decide on a recipe, since there are a great many of them. And here a lot depends on what qualities of the sauce are most important for the housewife. To make it truly spicy, the most suitable recipe is to make mustard from powder in brine. Although there are also options for hot or cold water, apple juice. But these are all softer options.

Mustard in brine from pickled cucumbers or tomatoes

How to brew mustard from powder in brine? The easiest way to do this is to use brine from tomatoes or cucumbers, since both already contain all the necessary spices, as well as sugar, salt and vinegar. Brines from pickled foods are especially good for preparing spicy seasonings; they are steeper and more tart. Pickles from store-bought vegetables are also suitable.

Homemade mustard made from powder with cucumber brine is not much different from the product made with tomato brine. Everyone decides for themselves which one to choose for their recipe. Your own preferences can become a guideline. Tomato brine, as a rule, has a milder, sweetish taste. Of course, this is reflected in the taste of the finished seasoning. And also simply having a specific option at hand.

The most important thing is that the seasoning is more than easy to prepare. The process of preparing mustard in brine from pickled tomatoes or cucumbers will require literally a few minutes of time from the housewife, this, of course, not counting the ripening time. The actual troubles with the ingredients will take exactly that long.

First you need to prepare a container in which the sauce will be stirred and in which it will then be stored. However, it may be the same dish - a small glass jar. True, stirring the mixture in it may not be very convenient, but this must be done very carefully. So a small deep bowl is more suitable for this.

It is important that the mustard powder is fresh, otherwise it will be impossible to achieve the required spiciness. The quality of the brine also matters: cloudy, sour liquids are not suitable in this case.

The exact proportions of the ingredients will have to be determined in practice, since each has its own optimal thickness of the final product. To begin with, you can take about two-thirds of the powder in the container in which the finished sauce will be stored.

Then the brine is gradually poured into the powder and mixed thoroughly so that no lumps remain. How well the ingredients are mixed will determine how tasty the brine mustard will be.

Using the temperature of the brine, you can regulate the taste and spiciness of the future sauce. Hot brine will make it softer, and cold brine will make it more spicy, even vigorous.

According to the recipe, homemade mustard made from powder in brine should have a consistency approximately like medium-fat sour cream. You can adjust the thickness by adding more brine or mustard powder. You shouldn’t make the seasoning too thick, it will dry out much faster, but the mustard, of course, shouldn’t spread on its own.

Now you need to transfer the sauce into a jar and close the lid tightly and let it brew. It should infuse in a warm, dark place. You can put it on the battery if it happens in winter, or just in a cabinet if it’s in summer. Another option is a warm, not completely cooled oven.

Mustard should infuse for 8-9 hours. After this you need to open the jar. If excess liquid appears above the mustard, it must be drained. After this, mix again and put it in the refrigerator.

It may taste slightly bitter immediately after cooking. This flavor can persist for a day after preparation. This is fine.

If even after a day the mustard remains bitter, and not just spicy, this may mean that you got a poor quality powder.

If mustard seeds are collected in the rain, the seeds may rot slightly. If you then dry and grind them, the powder will look and smell like regular powder, but the finished sauce will be bitter. Of course, eating such a seasoning is no longer worth it. And it's not tasty. Proper mustard powder should be yellow.

As you can see, the recipe for making mustard in tomato brine is really simple, although it has its own nuances. Most likely, you will be able to do it the first time. And within a day the housewife will be able to please her family with a delicious seasoning.

Recipe for mustard with cabbage brine

The recipe for making mustard in cabbage brine is a little more complicated, as new ingredients are added. But in general the process looks about the same. For one glass of mustard powder you will need:

• spoon of sugar;
• spoon of vegetable oil;
• a teaspoon of salt;
• half a teaspoon of vinegar;
• spices to taste.

The amount of brine is also individual, as in the previous case. How to make mustard using cabbage brine? Simple enough.

Mustard powder is poured into a cup, into which the brine is gradually poured and mixed thoroughly. It is important to rub out any dry lumps that have formed.

Now add all the remaining ingredients to the resulting mixture: sugar, salt, spices, vinegar and oil. Next, you need to mix the mixture very thoroughly, and, just like in the previous case, transfer the mixture into a jar, close it and leave to infuse.

Little tricks

Despite the fact that the recipe for mustard at home using brine is extremely simple to make and does not require any special ingredients, its preparation does have its own little tricks. And you need to know them too. To get the perfect result, exactly the way you want.

The temperature of the brine and the bitter taste were discussed above, but that’s not all.

If you have chosen a brine that is not strong enough for mustard in pickled cucumber brine, then it makes sense to add sugar and vinegar to it in the same proportions as in the recipe for mustard in cabbage brine. That is, it is necessary to taste the raw materials before cooking. However, if the cucumbers were pickled with their own hands, then the hostess already knows everything herself.

Sugar in any of the seasoning recipes can be replaced with honey if desired. This will give the mustard a richer taste and interesting aroma. In addition, the seasoning in this case will not be so spicy. The original brine mustard is very hot. Even if you just smell it, it knocks a tear out of your eye. And honey mustard will help you cope with colds faster due to the powerful combination of anti-inflammatory ingredients.

You can soften the taste of mustard by adding vegetable oil. By the way, if you remove it from the recipe for cabbage brine, the result will be sharper.

Oil can be added to mustard not only during cooking, but also after it has infused and ripened. It is only important to mix the sauce properly once again.

It is better to prepare homemade mustard in small portions. Even if the family eats it quite a lot and often. It’s better to make a new batch, fresh and aromatic, than to watch the already prepared one dry out.

If you want to somehow diversify the taste of your favorite sauce, you can add various spices to it during cooking:

• cinnamon;
• nutmeg;
• cloves;
• cardamom.

Other options are also possible. Here a lot depends on the imagination of the hostess and her preferences. And the world of spices is very, very diverse.

Homemade mustard made from powder in cucumber brine is far from the only option. You can even use brine from an assortment of vegetables, which contained not only cucumbers and tomatoes, but also zucchini or squash, and bell peppers. It can also give the finished product an interesting, new flavor.

A good seasoning for powdered mustard would be whole mustard seeds. In this case, the finished sauce will be even more aromatic and fragrant. This mustard can not only be served with meat, but also used as a base for complex salad sauces. For them, it is the aroma, and not the spiciness of mustard, that is especially important. If the seasoning is prepared specifically for such a salad, it is better to make it softer.

If it was not possible to correctly calculate the required amount of sauce, and the mustard began to dry out, you can add a little vegetable oil to it and mix thoroughly. But it won’t work to constantly renew the mustard; sooner or later it will dry out anyway. Moreover, in this case, its severity will gradually decrease.

Even the most ordinary mustard leaves room for creativity and imagination for a good housewife. After experimenting a little, everyone will find the right taste for themselves. Or provide yourself with a variety of your favorite sauces. However, not everyone likes experiments. For many, the most precious thing is the familiar taste of their favorite sauce.

The tasty, spicy sauce, so beloved by Russian people, is really easy to prepare at home. This means that there is no point in buying mustard in stores, where it is expensive and has less than ideal taste.

It's much easier to make the seasoning at home. And exactly the kind that a particular family likes. And, if necessary, even with different tastes and different spiciness for different family members. The main thing is to get the quantity right.