Homemade mustard powder recipes

Any cook has a jar of mustard on hand. With its help, it is easy to make the dish more spicy and aromatic. You can buy spicy seasoning at the grocery store or cook it yourself. I will tell you how to make mustard from powder at home.

The recipes that I will share are very simple. It will take a few grains and make powder out of them. You can do with purchased powder, but I prefer to do it myself.

Mustard cooked according to the classic recipe is rather thick. If you like a more fluid version, slightly increase the amount of water. By adding your favorite spices and herbs, make spicy mustard.

Powdered mustard - a classic recipe

IngredientsServings: - + 10

mustard powder 3 tbsp. l
vegetable oil 1 tbsp. l
boiling water 100 ml
lemon juice 2 tbsp. l
sugar 1 tbsp. l
salt of art. l

Calories and BJU per 100 gCalories: 378 kcalProtein: 37.1 gFats: 11.1 gCarbohydrates: 32.6 gSteps10 min. Video//www.youtube.com/watch?v=r00N33BFCLw

Pour mustard powder into a small bowl, add sugar and salt, mix everything. Pour the dry mixture with boiling water and mix well.
Pour in vegetable oil and add lemon juice, and after thoroughly mixing the dishes, cover and leave for several hours to insist on seasoning.
Move the mustard into a glass jar, close tightly and refrigerate.

Now you know the classic recipe for making mustard powder at home. Seasoning perfectly improves the taste of meat. I note that for cooking use only fresh powder. Mustard made on the basis of expired raw materials will not work when brewing thick.

How to cook Russian mustard

People learned how to make mustard a long time ago, and to this day, many recipes have been invented for this wonderful seasoning. I will tell you how to make Russian mustard. Even a novice culinary specialist will master home technology, because it is extremely simple.

Having made a wonderful seasoning, surprise relatives and guests by serving it to the table with a baked rabbit or other meat treats.

Ingredients:

Mustard Powder - 280 g.
Vinegar - 200 ml.
Vegetable oil - 100 ml.
Sugar - 125 g.
Water - 350 ml.
Bay leaf.

Cooking:

First of all, prepare some small jars with lids. Wash and dry them thoroughly. Then prepare the marinade.
Pour 175 milliliters of water into the pan, season with spices and bring to a boil. Boil the broth for five minutes, cool, strain and mix with vinegar.
In another bowl, boil the remaining water and pour in carefully sifted mustard powder. Mix everything well. The mass must have a uniform state.
Pour boiling water into the dishes so that they cover the mustard mass for several centimeters. After cooling the water, send the dishes to the refrigerator. After twelve hours, drain the water and add the oil to the mustard.
It remains to combine the mixture with sugar and marinade.
After thorough mixing, put in jars and close with lids.
A day later, homemade mustard is ready to eat.

Russian mustard goes well with meat dishes, on the basis of which they prepare excellent dressing or aromatic sauce. In general, I shared the recipe, so you no longer have to buy the product in the store, and this is the first step to saving money.

How to make mustard with grains

Continuing the theme of the article, consider a mustard recipe with grains - an excellent seasoning for meat dishes. Some chefs use mustard with grains to prepare regular and New Year's salads.

The taste of such mustard is very delicate. Even people for whom spicy food is contraindicated can safely use it. Sit back and carefully study the step-by-step cooking technology at home.

Ingredients:

Mustard Powder - 50 g.
Mustard seeds - 50 g.
Lemon juice - 4 tbsp. spoons.
Vegetable oil - 4 tbsp. spoons.
Sugar - 2 tbsp. spoons.
Cucumber pickle, salt, cloves, nutmeg and pepper.

Cooking:

Pour mustard powder into a deep bowl and pour a little boiling water. To stir thoroughly. It should be a plastic mass. You can add a little water if the mass is too thick.
Level the mustard mass well, and pour boiling water on top. The liquid should cover the masses with two fingers. When the water has cooled, drain it.
Add lemon juice, salt, seeds, pepper, butter and sugar to the mass. After mixing, put in small jars, tamp and cover with lids.
After a day, add a little cucumber pickle and spices to each jar. I use cloves and nutmeg. That's all!

There are dozens of mustard recipes with grains, but I like the cooking technology that I just shared. I hope you will like it too.

Mustard on brine - 2 recipes

For many foodies, mustard is a favorite seasoning. They eat it with soups, meat dishes and salads or just spread on bread. Grocery stores offer mustard ready-made in a wide assortment. But if you want to experience the true taste of homemade seasoning, cook it yourself. At the same time, harmful additives and dyes will not be included in the finished product, which is good for health.

There are hundreds of ways to cook mustard. I will consider cooking mustard on cucumber and cabbage pickle.

Cucumber pickle

Ingredients:

Cucumber pickle - 200 ml.
Mustard powder - 1 cup.
Vegetable oil - 1 tbsp. a spoon.
Vinegar, sugar and spices.

Cooking:

Pour mustard powder into a deep container, add brine and mix everything.
Add vinegar, butter and sugar to the resulting mixture. Mix well. A homogeneous mass should be obtained.
Move the mustard into a tightly closed jar and leave it in a warm place until morning. In the morning, add spices to the jar. I use cloves, ginger, pepper and cinnamon.

Cabbage pickle

Ingredients:

Cabbage brine - 180 ml.
Mustard powder - 2 tbsp. spoons
Vegetable oil - 1 tbsp. a spoon.

Cooking:

Pour mustard powder into a jar, pour over cabbage brine, mix, cover and leave overnight. In the morning, add vegetable oil to the jar and mix again.
To make the mustard really aromatic, warm the brine a little before mixing. Alternatively, you can add a little apple cider vinegar, thanks to which the seasoning will retain the flavor longer.

Cooking mustard with honey

Mustard is a versatile product. It is used for making croutons and sandwiches, pickling meat and many other purposes. Contrary to simplicity, it is indispensable on the table. Thanks to the recipe with honey, prepare a tasty, sharp and sweetish seasoning characterized by a honey aftertaste.

To obtain good mustard, use seeds, not powder. Pass them through a coffee grinder, sift, then use to brew seasoning. The result is a sweet and sour mustard, the taste of which is both delicate and spicy.

Ingredients:

Mustard Seeds - 70 g.
Water - 50 ml.
Lemon juice - 1 tbsp. a spoon.
Honey - 5 ml.
Sunflower oil - 20 ml.
Salt.

Cooking:

First, make mustard powder. Pass mustard seeds through a coffee grinder and sift. You should get about fifty grams of quality powder. Add a little salt to it and mix.
Pour boiling water into the dry mixture and grind thoroughly. If the mixture is very thick, add a little boiling water.
Add mustard gruel to honey, lemon juice, vegetable oil and mix.
It remains to shift in a tightly closed container and leave for five days to mature. After you can serve or use for culinary purposes.

I hope the recipe takes its rightful place in your cookbook. Seasoning prepared in this way goes well with sausages, baked meat and other treats.

How to make fruit mustard

We’ll take a closer look at the technology of making fruit mustard, which perfectly complements the taste of meat dishes, for example, baked lamb in the oven, and goes well with cheeses.

Surely you guessed that the basis is fruit. I use grapes, pears or apples. Some chefs manage to make wonderful fruit mustard even from lemons.

Ingredients:

Sweet apple - 1 pc.
Dry mustard - 1 tbsp. a spoon.
Vegetable oil - 1 tbsp. a spoon.
Vinegar - 2 tablespoons.
Sugar - a teaspoon.
Lemon juice - a teaspoon.
Salt and cinnamon.

Cooking:

Bake the apple in the oven, having previously wrapped it in foil. At a temperature of 170 degrees, fifteen minutes is enough.
Peel, remove the seeds and pass the apple through a sieve. Combine the apple mass with other ingredients except vinegar and mix until smooth.
Pour vinegar into the mass with a trickle and mix. Immediately taste it. If the seasoning is too acidic, you can add a little sugar.
After acquiring a delicate taste of fruit mustard, put it in jars and keep it in the refrigerator for two days. Stir several times a day.

Ready fruit mustard is obtained with a sweet taste, but not strong. You can freely treat even children to this culinary miracle.

Video cooking

Mustard is a spicy aromatic plant about fifty centimeters high. There are many varieties, but in our region the most common are black, brown and white varieties.

Useful information, benefits and harms of mustard

It's hard to say when a person first started using mustard in cooking. It is known that the first mention of seeds was found in ancient manuscripts that are more than five thousand years old. According to historical data, mustard seeds were widely used in cooking by ancient Greek chefs. The mustard paste that we eat in our time was invented by the ancient Romans.

Today it is hard to imagine a table without mustard. This spicy porridge seasoning ideally complements dishes of meat, fish and vegetables. It is widely used for making sandwiches, appetizers, barbecue and even pizza.

Beneficial features

Mustard seeds contain a lot of fatty and essential oils. Grains are raw materials from which edible oil is squeezed. Oilcake or mustard powder is used for the production of mustard plasters, anti-rheumatic plasters and classic food seasoning.

Mustard perfectly stimulates the appetite, helps to increase the production of saliva, accelerates the digestion of food, has anti-inflammatory and laxative properties.

The use of small amounts neutralizes toxins and helps to cope with indigestion. Excessive consumption of seasoning can cause irritation of the mucous membrane of the human esophagus.

According to scientists, mustard is a spice that heals the body. It improves digestion and speeds up the absorption of fatty foods. As a result, even a decent portion of delicious pork will not cause heaviness in the stomach.

Many doctors recommend mustard for the elderly, as spice stimulates digestion and helps improve metabolism. Every person struggling with rheumatism, indigestion, hypertension or cardiovascular disease, is simply obliged to eat seasoning.

Mustard-based medicines provide an irritating and topical enveloping effect. Volatile mustard vapors provide excellent antibacterial action, which increases the shelf life of perishable foods.

Pregnant women can eat mustard, provided that the spice does not cause allergic disorders. In some cases, a pregnant woman can not do without seasoning, because with poor appetite she arouses the desire to eat.

Contraindications and harm

Improper use of spices can harm the body. If there is mustard in its pure form or in large quantities, the likelihood of an unpleasant burn is greatly increased. The same applies to external use.

Doctors do not recommend spice for people with allergies or tuberculosis. Abnormal use can cause shortness of breath, reduce heart rate, or lead to loss of consciousness.

An article has come to an end on how to make mustard from powder at home. I hope the tips, recipes and recommendations will help to abandon the factory seasoning and replace it with a natural product.