How to make mustard from powder: ingredients and recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In Russia they love spicy table mustard. It appeared in our country in the middle of the 18th century and has not lost popularity since then. And its combinations with lard, borscht or aspic have turned into culinary classics. However, at the present time, it is becoming more and more difficult to buy a truly tear-resistant mustard seasoning; French and American counterparts, which have a sweetish and mild taste, are steadily replacing it from store shelves. But there is a way out. You can make mustard powder with your own hands.

The benefits of homemade mustard

• Simplicity. You will need a minimum of culinary skills, ingredients and kitchen appliances. It is enough to perform a number of simple operations that even a smart child can handle.
• Savings. The composition of mustard includes inexpensive products: powder, s alt, a little sugar and vinegar. Sometimes spices or honey are added. In any case, the total cost will be lower than the cost of store-bought seasoning.
• Variety. There is an opportunity to experiment with the recipe, additives, spices, consistency.
• Convenience. Store-bought mustard often dries out or loses its pungency from being refrigerated for a long time. At home, you can make mustard from powder in any quantity and for different purposes. For example, just a little for a marinade or a lot at once for all relatives.
• Benefit. A person knows what products he uses, he does not add any stabilizers or dyes to the mustard, so it becomes as useful as possible.

Useful properties of table mustard

Most people are familiar with the healing power of mustard plasters, which are used for colds, respiratory diseases, bruises and severe sprains. But the healing properties of mustard are not limited to a warming effect. It contains many useful acids, trace elements and vitamins. Mustard has anti-inflammatory, antibacterial and antifungal effects.

It increases the production of gastric juice, is actively involved in the digestion of proteins and the breakdown of fats, activates metabolic processes, so it is recommended to use it during diets. However, mustard should be eaten in moderation. Abusing it, you can harm the body, for example, severely burn the mucous membrane of the mouth, provoke gastritis or an ulcer.

Culinary Merit

But this wonderful seasoning has found its main use in cooking. The uses for mustard are extensive. It is added to a variety of salads, preserves, marinades, mayonnaises and sauces. It is smeared with meat before baking, so that juice does not flow out of it. And of course cooked inat home, delicious mustard powder is eaten as a spicy addition to soups, fish, meat, aspic or many other dishes. Even fresh bread with mustard, a piece of bacon and pickles becomes a culinary masterpiece for many people.

Subtleties of cooking

The cooking algorithm is simple to the point of primitiveness. You need to mix the mustard powder with the right amount of water, add the rest of the ingredients from the recipe and let the seasoning stand warm, ripen and gain spiciness. However, there are a number of subtleties that allow you to make mustard from powder very tasty and sharp, and at the same time avoid common mistakes:

• Water. The spiciness of mustard depends on the temperature of the water. If its temperature is above 60 ° C, then the enzymes responsible for the spicy taste are inactivated. Mustard is weak and fresh. The optimum water temperature is about 38. Although you should not reach the point of absurdity, accurately calculating degrees. Just remember that very hot water is the enemy of spiciness.
• Proportions. Often in mustard recipes there is an exact proportion: one part mustard powder to four parts water. However, it is easier to learn how to determine the right amount of water, starting from the consistency of the seasoning. Gradually adding water to the powder and mixing thoroughly, you need to bring the mustard to a state of thick sour cream.
• Powder preparation. Before diluting the mustard powder, it should be sieved through a sieve so that the seasoning is homogeneous. In addition, you always need to control the expiration date of the powder, because whenlong storage, it loses its useful and burning properties.
• Spices and additives. In addition to the main ingredients (sugar, s alt, vinegar, vegetable oil), a variety of spices and food products are often added to mustard to improve the taste and give the desired color: turmeric, ginger, tarragon, cinnamon, chili, fruits, pickles, wine, honey.
• Aging. A very important point that is often missed by people who do not know how to make homemade mustard from mustard powder really spicy. Seasoning needs time to infuse and reveal its taste. After mixing, the mustard should be left for 12 hours at room temperature, and then put it in the refrigerator. Some cooks believe that it takes 24 hours to fully mature.
• Storage. Mustard is not afraid of bacteria and mold, but it can dry out and lose its pungency over time. Therefore, it must be stored in small jars, in the dark and cool.

Classic table mustard

Ingredients:

• Mustard powder - 25 grams.
• Vegetable oil - one tablespoon.
• Table vinegar (9%) - one teaspoon.
• S alt, spices, sugar - to taste.

Cooking:

1. Sieve the powder, gradually pouring warm water into it.
2. Stirring constantly, bring to the consistency of liquid sour cream.
3. Add the rest of the ingredients, mix, leave for 12-16 hours in a warm place.

Mustard in brine

Comfortable andan economical way to quickly make mustard from powder. Any tomato or cucumber brine will do, but pickled vegetable brine is best because it already contains sugar, vinegar, and s alt. Therefore, very few products are used in the recipe. Ingredients:

• Mustard powder - 25 grams.
• Butter - tablespoon.
• Brine.

Cooking:

1. The sifted powder is gradually mixed with the brine heated in the microwave.
2. Add oil.
3. Let the mustard ripen in a jar for 12 hours, then put it in the refrigerator.

Honey mustard

Honey adds piquancy and sweet flavor notes. However, it should be remembered that when heated above 45 ° C, honey loses a significant part of its beneficial properties, and when heated above 60 ° C, toxic substances begin to appear in it. Of course, the amount of toxins is not so large as to cause serious harm to the body, but it is still better to gently heat the honey in a water bath or microwave. Ingredients:

• Mustard powder - 25 grams.
• Buckwheat honey - 25 grams.
• Lemon juice and sunflower oil - one tablespoon each.
• S alt to taste.

Cooking:

1. Sieve the powder and stir with warm water until liquid sour cream.
2. Add s alt, lemon juice, oil and hot honey.
3. Stir thoroughly, put in a glass jar, wrap in a towel and holdfour days at room temperature. Put in refrigerator.