How To Make Mustard From Powder (dry, Mustard) Quickly And Tasty + Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking excellent mustard at home: traditional and original recipes

Mustard is a very popular seasoning for many dishes: meat, fish, various salads. It would seem that you can always buy it at any grocery store, where it is presented in a wide range. But homemade mustard is a unique piece that you can always add your own flavor to. And this seasoning is made quite simply.

Content

• 1 Classic mustard powder

• 2 Unusual recipes: don't be afraid to experiment

  • 2.1 Table mustard
  • 2.2 Classic table mustard

• 3 Sour in mustard - that's our way!

  • 3.1 Mustard in brine
  • 3.2 The old recipe for sour mustard
  • 3.3 Mustard with applesauce

• 4 Old Russian or overseas mustard?

  • 4.1 Old Russian mustard
  • 4.2 The old French mustard recipe
  • 4.3 Danish Mustard
  • 4.4 Mustard with bay leaf (Mediterranean recipe)
• 5 Video about cooking vigorous mustard at home

Classic mustard powder

In fact, there are a lot of mustard recipes. Every country, and even every region, has its own recipes with certain ingredients. But the main, classic recipe, very simple to prepare, should be known to every housewife. Such mustard may be even cheaper than the store mustard (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to cook mustard for some kind of feast, start a couple of days before serving: this way the seasoning will have time to infuse well and reach the desired ripeness.

To make mustard, you need inexpensive products that are always on hand.

Take these ingredients:

• mustard powder;
• hot water;
• vegetable oil;
• sugar;
• vinegar.

Mustard powder should be of high quality, fine and crumbly, characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and vigorous the seasoning will turn out.

1. Place 1 tablespoon of powder in a cup. Add 1 tablespoon of boiling water, mix thoroughly until smooth. Do not try to inhale the aroma on purpose at this time: mustard releases corrosive essential oils.
2. Add another 1 spoonful of boiling water to the pounded gruel, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
3. After that, the product should be infused for 10-15 minutes. During this time, excess essential oils will evaporate. To stop the evaporation process, add 1 teaspoon of vinegar 9% to the mustard.
4. To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil to it. At the same time, in the recipe, you can replace vinegar with lemon juice, and sugar with honey.

You've probably noticed that this recipe is for a small amount of product. The fact is that homemade fresh mustard is not stored for long. It needs to be transferred to a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you are supposed to have a big celebration with a plentiful table, just recalculate the ratio of ingredients.

Unusual recipes: don't be afraid to experiment

We will give you several mustard recipes with non-standard ingredients. Surely you like to try something new, unusual. Any of these recipes will surely become the highlight and secret of your kitchen.

During cooking, the mustard mass should not be whipped, but gently rubbed with a spoon

First of all, check out a few tips on how to slightly change the taste of classic mustard:

• add a little buckwheat honey to the mustard to make the taste richer;
• in order to make the taste of mustard spicy, you can add quite a bit of dry wine, grated cloves and cinnamon;
• if you want to keep the mustard longer and prevent it from drying out, dilute it with a little milk;
• A small amount of ginger or nutmeg will help to diversify the taste of the usual classic mustard.

In the recipes that we offer you, pay attention to what kind of mustard is used in cooking. It can be not only classic, but also white or black.

Table mustard

For cooking you will need:

• 500 g black mustard powder;
• 100 g of wheat flour;
• 12 g of allspice ground;
• 2 g ground cloves;
• 5 g ground ginger;
• 100 g sugar;
• 100 g table salt;
• wine vinegar.

Mix all components thoroughly and dilute in wine vinegar, gradually adding it to the desired consistency. The amount of ingredients in the recipe can be changed in the prescribed ratio, depending on the desired amount of prepared mustard. You can even change the proportions of the products used to your liking, and in the end, choose what you like.

Classic table mustard

You will need:

• mustard powder - 100 g;
• vinegar - 4 tablespoons;
• icing sugar - 2 tablespoons;
• ready-made mustard - ½ teaspoon;
• ground cloves - 1 teaspoon;
• nutmeg - ¼ teaspoon;
• salt - ½ teaspoon.

1. Pour 2 cups of boiling water over mustard powder, stir and leave for a day.
2. Drain the settled water, add salt, sugar, oil, vinegar and spices.
3. Stir to the desired consistency, close hermetically in a jar and leave for 2-3 hours until tender.

Sour in mustard - that's our way

It's easy to make an original mustard that will become a real highlight of your kitchen! It is enough to add an unusual sourness to the taste of the seasoning, and no one will guess why your dishes are so interesting and unusual.

Mustard in brine

It is preferable to use cabbage pickle, but cucumber or tomato pickle works well. Take these products:

• 1 cup dry mustard
• brine - how much is required;
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon of vinegar;
• 1 tablespoon vegetable oil;
• spices to taste.

1. Place the mustard powder in a pot of suitable depth.
2. Pour in the brine in small portions, stirring constantly to avoid clumps.
3. Bring the mixture to a thick sour cream consistency.
4. Add vinegar, sugar, vegetable oil, mix again.
5. Place the mustard in a jar with a tight lid and let it brew in a warm place overnight.

Seasonings such as ginger, cloves, cinnamon, and nutmeg will add flavor to the mustard.

Use a variety of seasonings to give mustard an original, unusual flavor

Old sour mustard recipe

You will need:

• yellow mustard - 3 tablespoons;
• boiled or grated sorrel on a sieve - 4 tablespoons;
• tarragon (tarragon) vinegar;
• fine sugar - 2 tablespoons;
• pounded capers - 1 tablespoon;
• salt - 2 tsp

Combine mustard and mashed sorrel, dilute the mixture with strong tarragon vinegar. Mix thoroughly until thick, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will last up to two months.

Mustard on applesauce

You will need:

• 3 tbsp mustard powder;
• 4 tbsp applesauce;
• ½ tbsp granulated sugar;
• 1 tsp salt;
• 3% vinegar;
• seasonings - anise, star anise, basil, cloves.

1. Bake wild apples or Antonovka (fruits should be sour), cool, remove the skin, make mashed potatoes.
2. Mix it with mustard powder and add sugar.
3. Mix everything thoroughly until smooth.
4. Add vinegar, salt and let it brew in a sealed container for several days.

This mustard can be used with meat and fish, and as a dressing for many salads.

Old Russian or overseas mustard?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for primacy in its invention. Mustard came to Russia in the 18th century, and immediately gained popularity. Here are some old recipes for this sauce.

Mustard in old Russian style

Products:

• mustard powder - 3 tablespoons;
• crushed cloves - 6 g;
• sugar - 3 tablespoons;
• vinegar.

1. Place the mustard, sugar and cloves in the prepared dish.
2. Drizzle with vinegar until a liquid mass forms.
3. Pour the mixture into jars, cover with tight lids.
4. First, put the jars in a cool oven for about 40 minutes, then keep them at room temperature.

This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An old French mustard recipe

Products:

• 600 g yellow or gray mustard;
• 200 g sugar;
• 4 tbsp crushed rye crackers;
• 1 tsp salt;
• ½ tsp ground pepper;
• a small jar of olives;
• a small jar of capers;
• 2 herrings of medium size;
• 4 tbsp herring brine;
• 250 ml vinegar.

1. Mix all the ingredients, pre-chop the herring, capers and olives.
2. Pour in the vinegar and mix thoroughly.
3. Let the mustard steep for 24 hours and can be used as a seasoning.

Mustard will be an excellent seasoning for any first and second courses

Danish mustard

You will need:

• 2 tbsp mustard powder;
• ½ tbsp Sahara;
• Apple vinegar;
• cream (can be replaced with sour cream).

1. Mix mustard with sugar, add enough vinegar to get the consistency of thick sour cream.
2. Rub the mixture until smooth.
3. Let it brew for about an hour for the mustard to brew properly.
4. Then add the whipped cream gradually, stirring constantly until smooth.

Mustard with bay leaf (Mediterranean recipe)

You will need:

• 100 g mustard powder;
• ¾ a glass of water;
• 1 tbsp Sahara;
• 1 tsp salt;
• 90-100 g vinegar 9% apple;
• 1 tbsp vegetable oil;
• Bay leaf;
• cinnamon.

1. Put the water on low heat, add sugar, salt, cinnamon and bay leaf.
2. Cook until the salt and sugar dissolve.
3. Refrigerate, add vinegar.
4. Pour half of the resulting broth into 100 g of mustard powder. You need to pour in gradually, carefully rubbing the mass.
5. Leave for about a day, then add the remaining half of the broth. Cover and leave to ripen for another day.

Video about cooking vigorous mustard at home

We hope you will like our recipes and will be included in the golden fund of culinary recipes of our readers who love to cook. Share your mustard recipes with us in the comments. Bon Appetit!