Mustard is perhaps one of the most popular sauces among Russians. And this is not surprising, because without it it is difficult to imagine some dishes especially loved by our compatriots. For example, well, what kind of jelly without mustard? And how good sausages fried on fire are with her! And a piece of bacon with mustard and garlic - well, it's just delicious! You can buy mustard without any problems at any store, but its taste or pungency is far from always satisfactory. Another thing is homemade mustard - you can always make it the way you want, taking into account personal preferences, and at the same time add the desired flavor notes to it, for example, honey, lemon juice or spicy spices. And in general, homemade mustard is always tastier, more natural and healthier than any store-bought counterparts. Do you agree? Then let's get started!
Homemade mustard is prepared without much difficulty, and even inexperienced housewives will cope with this task. In the simplest variation, mustard powder is mixed with water, salt, sugar and spices, after which it is aged in a warm place for several hours - from 6 to 10. However, if you want to get a truly fragrant and spicy sauce, it will be more appropriate buy mustard seeds and grind them into powder yourself. In addition, homemade mustard can also be prepared using whole mustard seeds - in this case, you get a condiment known as Dijon mustard.
To prepare mustard, use only high-quality mustard powder, paying attention to its expiration date. Mustard powder is recommended to sift - thanks to this procedure, you minimize the likelihood of lumps when mixed with water. By the way, about water. In recipes, mustard is usually ground with boiling water or hot water - keep in mind that boiling water softens the taste of the seasoning, reducing the heat, so if you need a very spicy mustard, add warm water. Mustard powder should be thoroughly mixed with water to a homogeneous consistency - it is very convenient to use a whisk for this. The consistency of the final mixture should resemble thick sour cream.
Adding vegetable oil to mustard reduces the spiciness of the final product. Thus, if you need vigorous mustard, use it to a minimum, but if you want to get a seasoning with a delicate taste, add more oil. Despite the fact that homemade mustard is a simple product, prepared with just a few ingredients, this does not at all eliminate the opportunity to experiment. Spicy spices such as black pepper, cinnamon, cloves, nutmeg, and ginger, as well as honey, lemon juice, white wine, applesauce, and even tomato paste, can be added to mustard for a new flavor profile. After the mustard is infused at room temperature for several hours, it should spend in the refrigerator for about a day before use. The longer the mustard sits, the sharper it will turn out.
Homemade mustard is not stored for a very long time, so it makes no sense to harvest it for the future - it is better to do it as needed, especially since the recipe is extremely simple. On average, mustard can be stored for about three months in a cool place, but usually after a month and a half the product begins to lose its original taste and aroma. To keep homemade mustard fresh longer, you can put a thin slice of lemon on it. Also, with the help of a lemon, you can “revive” a dried seasoning - put a few drops of lemon juice into the mustard and add a pinch of sugar.
And finally, a little about the benefits. Homemade mustard not only makes dishes tastier and increases appetite, but also has a lot of valuable properties. Mustard seeds contain a large amount of vitamins, minerals and essential oils, which have a complex effect on health. First of all, mustard is rich in vitamins A, D, E, B vitamins, potassium, calcium, zinc, iron and magnesium. This allows her to favorably influence digestion processes, actively break down fats, speed up metabolism, maintain cardiovascular health and fight colds.
Homemade mustard is not only an excellent companion for various dishes, but also an excellent marinade for meat. softens meat fibers well and makes meat even more appetizing. Even if you just spread a little mustard on a slice of bread and serve it with soup, it will turn out to be especially tasty. Would you like to try it sooner? Our recipes are already waiting for you!
Home mustard "Classic"
Ingredients:
- 3 tablespoons mustard powder
- 2 teaspoons vegetable oil,
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 200 ml of water.
Cooking:
Mustard powder, along with salt and sugar, put in a dry, clean jar. Pour in boiled water, let it cool a little beforehand, and stir until a homogeneous consistency is obtained. The consistency of the mixture should resemble thick sour cream and not contain lumps. After that, the mustard should be put in a warm place for 10 hours, closing the jar with a lid. After this time, you need to add oil to the mustard and mix well.
Honey mustard has a mild flavor, so it can be used for marinating meat and as a base for salad dressings. For the preparation of mustard, both fresh honey and candied honey can be used - in the latter case, it should first be melted in a water bath or in a microwave.
Homemade mustard with honey
Ingredients:
- 5 tablespoons mustard powder
- 4-6 tablespoons of water
- 1 tablespoon honey
- 1 teaspoon vegetable oil
- 1/3 teaspoon salt.
Cooking:
Dilute the mustard powder in hot water until a homogeneous mass without lumps is obtained. Add salt, honey and vegetable oil. Mix well. If you want a sweeter mustard, add more honey. Put the mustard in a jar, close the lid and put it overnight in a warm place.
Fans of particularly spicy, breathtaking mustard will surely enjoy our next recipe. To make mustard even hotter, add ground ginger to it and remember not to mix mustard powder with boiling water, as it softens the spiciness. An important condition for obtaining burning mustard is also a long infusion in the refrigerator - at least a week.
Home mustard "Vigorous"
Ingredients:
- 6-8 tablespoons of water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 tablespoon apple cider vinegar.
Cooking:
In a jar or container, mix the mustard powder well with hot water, pouring it in a thin stream. There should be no lumps in the mixture. Close the jar or container with a lid and put it in a warm place for 7-10 hours. During this time, liquid forms on the surface of the mustard - no need to drain it if you want really hot mustard. Next, you need to add sugar, salt, apple cider vinegar and mix everything thoroughly. After the mustard has been in the refrigerator for a week, it is ready to eat.
Russian mustard is another example of a particularly spicy condiment. Its distinctive feature is the use of fragrant spices, due to which this mustard has a unique aroma.
Homemade mustard "In Russian"
Ingredients:
- 100 g mustard powder
- 2 tablespoons of vegetable oil,
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 bay leaves,
- 2 cloves,
- 1 pinch of cinnamon
- 1/2 cup 3% vinegar
- 1/2 glass of water.
Cooking:
Pour water into a small saucepan, bring to a boil, add bay leaf, cloves, cinnamon, sugar and salt. Stir, remove from the stove, cover the pan with a lid and let it brew. After 10 minutes, strain the liquid and gradually pour into the mustard powder, stirring. Next, pour in vegetable oil and vinegar. Add vinegar gradually so that the mustard does not turn out too liquid. Stir until smooth and transfer the mustard to a jar. Before use, it should be infused in the refrigerator under the lid for a day.
Adding lemon juice to the mustard, as in the following recipe, not only gives the product a pleasant sourness and delicate aroma, but also extends the shelf life.
Homemade mustard with lemon juice
Ingredients:
- 2 tablespoons mustard powder (heaping)
- 1 tablespoon lemon juice,
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon curry
- 80 ml of water.
Cooking:
Put mustard powder in a jar and stir with boiling water. Close the jar with a lid, wrap with a towel and leave for 8 hours. Add oil, lemon juice, sugar, salt and curry. To stir thoroughly. The mustard is ready to use.
Brine (cucumber, tomato or cabbage) can also be used to prepare mustard, which is very important in the cold season, when preservation is actively consumed, and the brine is usually poured out. Depending on the taste of the brine, mustard will have certain flavor notes. In general, brine usually adds a pleasant acidity to the sauce.
Homemade mustard in cucumber pickle
Ingredients:
- 6 tablespoons mustard powder
- 8-10 tablespoons of cucumber pickle,
- 1 teaspoon vegetable oil.
Cooking:
Mix mustard powder with chilled brine until a homogeneous mass is obtained in a clean, dry jar. Stir with vegetable oil and let the mustard brew at room temperature for 6-8 hours.
Dijon mustard is a traditional French condiment that has a mild flavor and an extremely appetizing aroma. Almost everyone likes this mustard. It can be added to salads, served with fish dishes and used to marinate meat - it will turn out just delicious.
Ingredients:
- 80 g mustard seeds,
- 60 g mustard powder
- 2 cups dry white wine
- 2 large onions
- 2 cloves of garlic
- 2 tablespoons flower honey
- 1 tablespoon vegetable or olive oil
- salt to taste.
Cooking:
Put finely chopped onion and garlic passed through a press into the pan. Pour in the wine, bring to a boil and cook over low heat for 5 minutes. When the mixture has cooled, strain the wine and discard the vegetables. Pour the wine back into the saucepan. Add melted honey, salt to taste and mustard powder. Grind thoroughly so that there is no lump left. Add oil, stir and put the pan on the stove. Pour in the mustard seeds, stir and cook, stirring constantly, until the mixture thickens. Arrange the finished mustard in jars.
Applesauce mustard is a type of fruit mustard. Pears or grapes can also be used for its preparation. This seasoning, which has a mild taste with sweet and sour notes, is perfect for meat dishes, salads and cheese cuts. You can’t call such mustard spicy, but you can offer it to children.
Delicate mustard on applesauce
Ingredients:
- 1 sour apple
- 1 tablespoon mustard powder
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1.5 tablespoons of 3% vinegar,
- 1 teaspoon lemon juice,
- a pinch of salt,
- a pinch of cinnamon.
Cooking:
Wrap the apple in foil and bake in an oven preheated to 180 degrees for 15 minutes. Allow the apple to cool, peel it, rub the pulp through a sieve and mix with all the ingredients on the list, adding the last vinegar. If the mustard seems sour to you, you can add a little sugar. After the mustard has been infused for two days in the refrigerator, it can be consumed.
Homemade mustard will not leave anyone indifferent. And how many different variations of it you can cook, just have time to try! Bon appetit to you and your loved ones!
Making homemade mustard takes a lot of time, because according to the cooking technology, it must ferment well for better quality. The fermentation time depends on the temperature at which the mustard is located. Only after that, all additional flavoring and aromatic ingredients are added, depending on what kind of mustard you intend to cook.
Perhaps it will be a classic version of this sauce, sweet, sweet and sour or salty mustard. Based on the classic recipe, many different types can be made. Even add pieces of ripe fruit, honey or molasses to it. Such sauces excite the appetite, give the dishes a special aroma and taste.
In addition to all the advantages, homemade mustard also has a drawback, it is stored for no more than a week. After this time, the sauce changes its taste and smell for the worse. Therefore, it is not recommended to prepare too much of it, it is better to prepare mustard in small portions as needed.
Classic recipe
Mustard at home from powder will turn out well if you follow all the stages of preparation. Let's get started! You need to take a washed and sterilized jar of 300 ml, pour mustard powder into it.
Pour warm boiled water into a jar and mix. The consistency of the workpiece should be homogeneous, without lumps. Close the jar with a clean lid.
Put the blank for mustard in a warm place. It is best to wrap the jar with several layers of thick paper and wrap it in a warm towel or small blanket. Put for fermentation overnight or overnight in a warm place. If the air temperature is not sufficient, the fermentation time increases.
After the specified time, you need to get the jar and carefully drain the water that has come out on the surface of the workpiece.
Then add salt (without iodine), sugar and sunflower oil to the jar. Mix thoroughly and refrigerate to chill. After a while, the mustard is ready.
Preparation of spicy Russian mustard from powder
Ingredients:
- 260 g of mustard powder;
- 60 g of granulated sugar;
- 50 ml of apple cider vinegar;
- 10 g coarse salt;
- 75 g sunflower oil;
- a pinch of ground black pepper;
- 100 ml of warm boiled water.
Calorie content per 100 g: proteins - 17.0 g; fats - 18.8 g; carbohydrates - 26.5 g; 342.2 kcal
Pour the powder into a glass jar, fill with water. Mix gently until smooth. Close the lid, wrap in heat and place near the battery. The mustard fermentation process takes 12 to 24 hours depending on the temperature. If you keep a jar of mustard in a warm enough place, it will cook faster.
When liquid appears on the surface of the sauce, drain it. Add sugar, salt, oil, apple cider vinegar and black pepper to the mustard.
Stir the sauce until the color and consistency is uniform. Place in the refrigerator for an hour or an hour and a half.
Sour mustard with brine at home
Ingredients:
- 150 g of mustard powder;
- 25 ml apple cider vinegar;
- 300 ml of brine.
Cooking time - from 12 to 24 hours.
Calorie content per 100 g: proteins - 11.6 g; fats - 3.5 g; carbohydrates - 10.8 g; 126.5 kcal
Strain the brine through a fine sieve, you can also use two layers of gauze to make the liquid cleaner. Any pickle is suitable: cucumber, from under a tomato or salted cabbage.
The powder can be sifted through a sieve.
Pour mustard powder into a clean, sterilized glass jar with a volume of 0.5 liters.
Bring the brine to a boil and pour into a jar. Mix quickly and close the lid. You need to be careful, as the volatile vapors of such a hot mixture are very caustic and can cause discomfort. It is better not to inhale them and protect your eyes.
Wrap the jar with thick paper and wrap with a towel. Leave to cool naturally in a warm place. Then drain the water and add vinegar. Mix. The consistency of the finished mustard should be slightly denser than store-bought.
Such mustard will have a mild spicy taste with sourness.
Sweet homemade mustard recipe
Ingredients:
- 200 g of mustard powder;
- 2 medium apples;
- 10 g of ordinary coarse salt;
- 60 ml apple cider vinegar;
- 125 g of flower honey;
- 100 ml of water;
- a pinch of cinnamon powder;
- a pinch of nutmeg.
Cooking time - from 12 to 24 hours.
Calorie content per 100 g: proteins - 13.0 g; fats - 3.9 g; carbohydrates - 26.3 g; 190.6 kcal
Sift mustard powder through a fine sieve.
Bring water to a boil.
Pour the powder into a jar or any other enameled or glass container and pour boiling water over it.
Cork the jar and leave in a warm place to cool naturally. Better somewhere on the top shelf of the kitchen, upstairs is always warmer.
So, the preparation for the sauce has cooled down, about 11-12 hours have passed.
Prepare apples. Wash them clean, cut the core and cut into large pieces. Put the pieces in foil and seal on top. Send to bake in the oven at a standard temperature of 220 ° C for about 20-25 minutes. The baking time depends on the size of the apple slices.
After that, pull out and unfold the foil. Grind baked apples in puree, you can simply wipe through a metal sieve.
Now you need to open the jar and remove the excess liquid that has come out on the surface of the sauce.
Add flower honey, vinegar, cinnamon, nutmeg and salt to the jar with the preparation for the sauce. Also add apple puree to the sauce. Thoroughly mix the sauce until smooth and send to cool in the refrigerator. After half an hour the mustard is ready.
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How to make french mustard
Ingredients:
- 250 g mustard powder;
- 50 g of granulated sugar;
- 10 g coarse salt;
- 100 g shallots;
- 100 ml of water;
- 80 ml of wine vinegar;
- 80 ml of sunflower oil;
- a pinch of ground cinnamon;
- one dry clove inflorescence.
Cooking time - from 12 hours to a day.
Calorie content per 100 g: proteins - 13.2 g; fats - 14.9 g; carbohydrates - 21.2 g; 270.3 kcal
Sift mustard powder through a fine sieve and pour into a glass jar.
Bring water to a boil and pour over the powder.
Cork the jar and put in heat for 11-12 hours.
Remove water that appears on the surface.
Grind the cloves in a mortar to a powder.
Cut off the neck and bottom of the shallot. Remove dry scales and wash in cold water. Then cut the onion into small cubes and fry in vegetable oil until a transparent golden color. It is very important that the onion does not burn. After that, rub the onion through a sieve or grind it into a puree with a blender.
Mix mustard preparation with additional recipe ingredients. Add onion to it along with oil, sugar, salt, cinnamon, cloves and vinegar.
Mix the sauce well.
Mayonnaise sauce with homemade mustard
Ingredients:
- two raw chicken eggs;
- 1 tsp homemade mustard without additives;
- 1 tsp Sahara;
- a pinch of ground pepper;
- ½ tsp salt;
- 200 ml sunflower oil;
- 1 st. l. freshly squeezed lemon juice.
Cooking time - 15 minutes (not counting the cooking time for homemade mustard).
Calorie content per 100 g: proteins - 0.05 g; fats - 58.3 g; carbohydrates - 3.0 g; 537.5 kcal
Put all the necessary products on the table. Wash the eggs in warm water and dry with a towel. Separate the yolks from the whites.
Pour the yolks into a blender bowl and beat. Without interrupting the beating, add a little oil, mustard, sugar, salt and ground pepper to the bowl. When the consistency of the sauce is homogeneous, add sunflower oil in portions and whisk at the same time. Gradually, you will notice that the consistency of the sauce thickens. At the very end of whipping, add lemon juice.
The mustard powder used to make the sauce must be of good quality.
The higher the temperature of the water or brine with which the dry powder is poured, the softer the sauce will turn out. If you pour mustard powder with lukewarm water, the finished sauce will be spicy and slightly bitter.
To give the mustard a special taste and aromatic qualities, you can add various spices and seasonings to it. For example, you can take cinnamon, ginger or nutmeg.
It is necessary to store cooked mustard in a tightly closed container at a temperature of 4-5 ° C, best of all on the top shelf in the refrigerator.
If you add freshly squeezed lemon juice to the finished sauce, the mustard will be stored longer, and its taste will improve significantly.
Homemade mustard - preparing yourself is very simple and fast. It can be done at any time and always have a fresh, spicy, fragrant, and most importantly healthy seasoning. To do this, you only need to purchase dry mustard powder.
Photo of homemade mustard
Recipe content:
The vigorous taste of mustard is the only thing that has remained so bright from childhood memories. Of course, even now you can find a jar of this spice on store shelves. However, one cannot be sure of its quality. Yes, and it happens that sometimes it’s easier to cook it than to run after it to the store. Therefore, every housewife should have a good mustard recipe on hand.
Dry mustard, as well as mustard oil, does not have a sharp taste. But when you dilute it with water and insist for a while, it will acquire the valuable and beloved qualities of a spicy seasoning. When purchasing mustard powder, be sure to pay attention to its expiration date. Since the stale product loses some of its aromatic qualities. You can make seasoning to your taste, and spicy, and fragrant, and soft.
Note to the hostess how to make mustard yourself
- Cooked mustard has a shelf life of no more than 45 days. After that, it rapidly loses its aroma and taste.
- To keep the seasoning better and longer, put a thin circle of lemon under the lid of the jar.
- Mustard in glass jars should not be kept in the sun. The best place is the refrigerator.
- Is the mustard dry? Refresh it with a pinch of sugar and a spoonful of lemon juice.
- Use the powder only in a well-closed container, otherwise its properties disappear.
- Calorie content per 100 g - 162 kcal.
- Servings - 50 g
- Preparation time - 10 minutes, plus a day of infusion (optional)
Ingredients:
- Dry mustard powder - 3 tbsp.
- Salt - a pinch or to taste
- Table vinegar - 1 tbsp. or to taste
- Refined vegetable oil - 3 tbsp.
- Sugar - 1 tsp or to taste
- Drinking water - 3 tablespoons
Making homemade mustard
1. Pour dry mustard powder into a deep bowl and pour half a serving of warm drinking water. Warm water will allow the powder to remove the sharpest and most bitter notes. The powder should be homogeneous, without dirt and grains. If you have any doubts, you can sift the mass through a sieve.
2. Knead the powder until smooth, kneading all the lumps.
3. Pour the remaining water again and knead again. Two-stage water management will allow you to better mix the powder and get a homogeneous mass.
4. Add salt and sugar to the mass and knead again. After each introduced product, the mass should be mixed.
5. Pour in vegetable oil and vinegar. Instead of vinegar, you can use citric acid or lemon juice.
6. Mix the mass again and transfer it to a glass container. Do not serve it immediately. Soak the mustard in the refrigerator for a day so that the aromatic and taste qualities open in it. If it seems to you that the mass is too liquid, do not worry, it will become more viscous during the day spent in the cold. But, if you prepared it for pickling foods, you can use it right away, it will do its job and be saturated with taste properties at the same time.
Usually store-bought mustard is made from the whole grains of the plant, and mustard powder is the pomace remaining after pressing the oil from the seeds. If desired, you can make seasoning at home and from dry powder, although its taste and sharpness will be slightly different from the factory one. Powdered mustard is easy to prepare, and its taste can be adjusted to your taste empirically. There are several cooking options, so it is possible to choose the most suitable one by mixing various ingredients.
Recipes for making mustard powder
Home-made mustard powder can turn out even tastier than the factory one. The classic recipe will give a spicy seasoning, and if you add honey, sugar or fruit, you get a sour or sweet sauce. The main advantage of homemade mustard powder is its natural composition. After all, only useful and high-quality products are used in the manufacturing process.
Classic recipe
Most mustard powder recipes are based on the use of a ready-made dry product. But, in order to achieve a rich, bright color and a sharp taste, it is better to make a powder from the grains with your own hands. The seeds of the plant are of three types: white, black and sarepta. Varieties differ in smell, taste and sharpness. The classic version is Sarepta mustard, which is common in Russia.
To prepare it, you will need to take: 6 tablespoons with a top of ground seeds or ready-made powder, a tablespoon of sugar and vegetable oil, a glass of warm water and a pinch of salt.
How to cook mustard step by step:
Acute
The secret to making hot mustard from powder lies in the amount of sugar. It is he who affects the spiciness: the more of this sweet product, the spicier the seasoning will be.
The ingredients are as follows: 6 tablespoons of dry mustard, 2 tablespoons of sugar, 2 teaspoons of salt, 4 teaspoons of apple cider vinegar and a glass and a half of water.
- Mustard must be diluted with water, as in the classic recipe. If the mixture is liquid, add powder.
- Sugar is added to the mass, then salt, oil and vinegar. Everything is mixed.
- So that the sauce is not too bitter in taste, it is defended in the refrigerator for 12 hours.
home russian
Strong Russian seasoning is smeared on bread or eaten with jelly. It also goes well with meat and soup.
What is Russian mustard made from?
The set of products is as follows: a glass of dry powder, 2 tablespoons of sugar, 3% vinegar solution (1 cup), 4 tablespoons of vegetable oil, a pinch of cinnamon, 4 bay leaves and clove buds, a glass of water.
The correct cooking technology is as follows:
- Heat the water to 60 ° C, but do not boil, put spices, sugar, salt.
- Bring to a boil and cook for 5-6 minutes over low heat.
- Strain through a sieve and set aside.
- Pour the liquid in small doses into the powder and stir until a homogeneous consistency.
- Gradually pour in the vinegar and oil.
- Russian sauce should stand in the refrigerator for 24 hours, after which it is ready.
In cucumber pickle
An unusual marinade for meat and fish can be prepared from. The set of ingredients is minimal: a glass of cucumber pickle, 10 tablespoons of dry powder, 4 tablespoons of oil, a couple of tablespoons of sugar without top.
Cooking:
- Powder, sugar are poured into a cup and brewed with heated brine.
- Everything is put in a jar and set aside in heat for 10 hours or overnight.
- The water that comes out from above is poured out, vegetable oil is added and kneaded.
- For longer storage, you can take vinegar (2 tsp).
From honey powder
A sweet spicy sauce will turn out if you replace sugar with honey (4 tablespoons) in the recipe. In addition, you will need: 8 tablespoons of dry powder, 2 tablespoons of oil and the same amount of flour, half a glass of wine vinegar and water, a little salt.
Cooking method:
- Mix mustard cake with flour.
- Heat water to 60°C and pour into a deep cup.
- Pour in flour and mustard mixture.
- Insist 20 minutes.
- Add salt, sugar.
- Stir and pour in vinegar and oil. Mix again and remove to infuse for 1 hour.
After this time, honey mustard is ready.
french
The famous seasoning is made from whole grains with the addition of dry wine. Of course, it will not be possible to cook such mustard at home exactly, but you can try to do something similar.
Required ingredients: 100 g of black and white mustard seeds, 2 cups of dry wine, 2 onions and two cloves of garlic, 2 tablespoons of buckwheat honey and 1 tablespoon of olive oil, salt to taste.
Manufacturing process:
- The onion is chopped, the garlic is crushed, put in a saucepan with enamel and poured with wine.
- Put everything on fire, bring to a boil, simmer for 5 minutes.
- Remove from heat and pour in honey, add salt and mix.
- Pour the grains into a saucepan, add oil and simmer over a fire until thickened.
- The mixture is cooled, laid out in jars with lids and put in the refrigerator for storage.
French mustard is good for sandwiches, sausages, salads and other meat dishes.
With applesauce
For gourmets, seasoning with apples and spices is suitable. It is served with cheese dishes, lamb, poultry. The components of the recipe are simple and accessible to everyone: 1 ripe apple, 1 tablespoon of dry mustard and the same amount of oil, 1 teaspoon of cane sugar and the same amount of lemon juice, 2 tablespoons of apple cider vinegar, half a spoonful of cinnamon, 3 cloves and salt.
Preparation method:
- To make a sweet seasoning, take out the middle of the apples, wrap the fruit in aluminum foil and bake in the oven for 15 minutes.
- Ready apples are peeled, cut and rubbed through a sieve.
- The resulting puree is mixed with mustard powder, sugar, salt, oil and lemon juice.
- Then everything is immersed in a blender and whipped for 1-2 minutes.
- Add cloves and cinnamon and bring to a boil, then immediately remove from heat.
- Next, pour vinegar, stir and lay out in jars.
- The sauce is kept warm for 48 hours, but it needs to be stirred every day.
Leaf mustard, grapes, or ground walnuts will help give an unusual taste to applesauce.
There is nothing complicated in making homemade spicy seasoning, but you need to learn a number of rules that guarantee an excellent result:
- To obtain a homogeneous mass, the powder is sieved through a fine sieve, like flour.
- Taste and sharpness depend on the temperature of the water. Too cold water will make the sauce very spicy.
- The standard temperature is 60 ° C, it is also not necessary to exceed this value.
- Water and other liquid are poured in gradually, in a thin stream, stirring constantly.
- A very liquid product acquires a normal density after settling for some time in the refrigerator.
- You can avoid drying out the mixture during cooking by adding a little milk. And the freshness will keep the lemon slice.
- The taste will be better if you experiment with spices, herbs, fruits and honey.
- The finished seasoning is kept in a tightly closed glass container in the refrigerator. It is best not to store it for too long, but to use it within 10 days from the date of manufacture.
I like it I don't like it
There is nothing tastier than a dish seasoned fragrant seasoning, such as, for example, home-made mustard.
And if it seems to you that this is incredibly difficult, then we will disappoint you: it is much more difficult to buy high-quality mustard powder, from which we will make our spice.
The whole problem is that for a recipe for making mustard with your own hands, you need pure powder. It should be bright yellow, without any inclusions and black dots.
The fact is that in our country they mainly sell one type of powder - the Sarep variety. It is made from brown mustard, which, when ground, looks dirty yellow with black flecks.
How to make homemade mustard powder?
So, if the problem with the purchase of raw materials was successfully resolved, we proceed to the process. You should enjoy it, especially since such a delicious vigorous mustard can be stored in the refrigerator for up to six months, and besides, it does not contain preservatives!
Quick Mustard Powder Recipe
Ingredients
- mustard powder - 6 heaping teaspoons
- granulated sugar - 1 teaspoon
- unrefined sunflower oil (a little)
- salt (a little)
- boiling water (by experience)
Take a glass jar(not less than 200 grams) with a lid - always dry. We put the powder there, add salt and sugar. Mix well. Continuing to stir, pour boiling water over the mixture, stir until (getting rid of lumps) until the consistency of our delicious mustard resembles sour cream.
Then our spices should "reach". It is necessary to put it in a warm place, on a Russian stove, or at least a battery. Close the jar tightly with a lid. After about 3-4 hours, mustard can be considered infused. That's when you need to add oil to it. This is about 1/3-1/4 teaspoon. Then the product will retain its vigor and pungency and will not fade. But some do not add oil, and are also satisfied with the result.
When the spice cools down - can be consumed. This is how you can brew mustard powder. This is fast and simple.
brine mustard recipe
No less famous is the seasoning recipe made with cucumber pickle. You can replace it with tomato, cabbage and prefabricated brine.
Ingredients:
- pickle - look along the way
- mustard powder - half a glass
- sugar - about half a teaspoon
- vegetable oil - a little less than a teaspoon
The brine should be warm. Pour in the powder mixed with sugar in a bowl, stir thoroughly, avoiding lumps. We shift the mass into a jar, close it tightly with a lid and put it in a warm place, for example, on a battery, so that our mustard is “baked”. After a few hours, excess liquid may appear on the lid of the jar. It needs to be drained. We put it in the refrigerator - everything is ready!
And a little bit about beauty. If for some reason you do not eat this product, then it will come in handy for your beauty and health. On the Internet, you can find a lot of recipes for mustard wraps - this is good for the skin (gets rid of cellulite, makes the skin smooth and elastic), and you can also make hair masks with mustard for fast growth.
We hope that this article was interesting for you and that your family benefited.
