Homemade mustard: powdered recipe

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

Preparing mustard from powder is a huge field for experiments based on dozens of recipes from all over the world. How many people know the secret of sweet berry mustard from Bavaria or German classic seasoning in wine vinegar? You can learn all the secrets of the most popular and spicy seasoning in the world and learn how to make delicious mustard sauces right now, just by reading this article.

Benefits of mustard for the body

The main property of mustard - to warm up the body through increased blood circulation - has been known since the time of Hippocrates and was widely used for medicinal purposes in case of colds and decreased mental abilities from overwork. Later it became known that most of the microbial pathogens that provoke respiratory diseases, as well as a huge number of fungal strains, simply cannot withstand the aggressive effects of both dry and diluted substances. Hence the widespread external ointments with this component and drinking elixirs with the addition of a burning powder.

Even the simplest mustard recipe for every day is uniqueprophylactic anti-cold remedy. The usual sauce contains vitamins such as A, B, E, unsaturated fatty acids, antioxidants and glycosides.

Traditional Mustard

Followers of simple no-frills Russian cuisine will love the mustard recipe, which does not include preservatives and flavorings.

Preparing such mustard is very simple:

• 3 full tablespoons of sifted mustard powder diluted with 180 ml of warm water and put in heat for 9-11 hours;
• after the allotted time, excess water is drained from the surface of the thickened sauce, and the thick is well mixed and half a small spoonful of s alt and sugar are introduced into it;
• when the grains of crystalline substances dissolve, the mustard is transferred to a glass jar, pour 2-3 tbsp. spoons of sunflower oil and clean in the cold.

To prolong the shelf life of homemade mustard, put a slice of lemon in a jar before covering it with a lid.

Brine Mustard Recipe

Cucumber pickle is most often just poured into the sink, but it can be used to make an exceptionally tasty and fragrant mustard seasoning.

Recipe for homemade mustard with brine:

• a third of a glass of dry mustard is diluted with a glass of spicy cucumber pickle until smooth;
• in the process of mixing the solution, 2-3 teaspoons of sunflower oil are gradually added to it;
• if the brine concentration is high enough, no more spices are added to the mustard,if the solution is weak, then a pinch of s alt and sugar are mixed into the finished sauce.

To get the original taste of seasoning, you can experiment with different types of brine - take tomato or cabbage. The shelf life of a jar of hot sauce according to this recipe is about 10 days.

French mustard

Favorite mustard of French aristocrats has a spicy taste and is in perfect harmony with all types of baked meat and traditional Russian jelly.

Paris mustard recipe:

• 20 full tablespoons of mustard powder sifted and diluted with 1/3 cup boiled water;
• boil another 1/3 cup of water and immediately brew a thick mustard mass with constant stirring;
• the container with the resulting sauce is covered with gauze and cleaned in heat;
• after 20-25 hours, mix the thick well and add a quarter cup of 6% vinegar, 0.5 tbsp. spoons of s alt, 1 tbsp. 1 teaspoon granulated sugar, 1 clove bud and 1/3 teaspoon cinnamon powder;
• 1 the onion is scrolled in a meat grinder through a fine grate, sautéed in 2 tbsp. tablespoons of sunflower oil and add the cooled fry to the mustard sauce.

Mustard with onions is good even just as a spread on bread.

Honey mustard

The recipe for making mustard with honey involves adding any available sweet product to the sauce - even old, candied and lost honey will do. The main thing,so that it is natural, and it is easy to return the liquid consistency to a delicacy by heating it in a water bath.

"Honey" mustard powder recipe:

• 5 tbsp. spoons of mustard powder mixed with a pinch of s alt and diluted with a third cup of warm water;
• remove mixture into heat for infusion;
• after 6-8 hours, mix two tablespoons of mustard oil, 2 teaspoons of lemon juice or 1 teaspoon of 6% vinegar, a full teaspoon of honey into the sauce.

After mixing all the ingredients, the hot sauce is transferred to a glass jar, closed with a nylon lid and kept on the bottom shelf of the refrigerator for another week to make the mustard taste fuller.

Spicy Mustard "Very Taste"

Spicy sauce makes the high concentration of the raw material relative to other components. The recipe for mustard powder is based on the traditional version of the preparation of sauce without preservatives or a simplified recipe with vinegar.

It is best to stick to the following proportions:

• 7 art. tablespoons of dry matter are diluted with hot (80 ° C) water to a thick paste;
• 1 teaspoon of sugar and the same amount of s alt are poured into a container with mustard, then 1 tbsp. a spoonful of vegetable oil and 9% vinegar;
• The mass is well kneaded and transferred to a glass jar with a ground lid.

For mustard to burn, it must be allowed to brew for 10-12 days in the cold, and only then you can open the jar and enjoy the bright taste of fiery seasoning.

Apple flavor mustard

Sour varieties of our domestic apples, like Antonovka or White filling, are great for this mustard recipe. Such a fragrant sauce fits perfectly into the composition of sour cream dressings for vegetable salads or as an addition to meat dishes:

• 1 medium apple baked in the oven until done, then mashed until smooth;
• into the still warm puree in a thin stream and with constant stirring pour 1 tbsp. a spoonful of dry mustard, then - 0.5 teaspoons of s alt and cinnamon, 1 teaspoon of sugar and lemon juice;
• before putting the mustard in a jar, add 1 tbsp to the hot sauce. a spoonful of vegetable oil and 6% vinegar.

You can use seasoning after 3 days. Normally, mustard should give off a noticeable sourness, but it is easy to get rid of it by adding a little more sugar to the finished product than indicated in the recipe.

In English

English mustard differs from the standard in its sweetish taste and the presence of wheat flour in the list of ingredients. It is best served with vegetable stews, legumes, asparagus dishes.

English homemade mustard powder recipe:

• 10 full tablespoons of mustard powder is brewed in the evening with 120 ml of boiling water, and after stirring the mixture is removed in heat for the whole night;
• in the morning you need to carefully drain the excess liquid and mix into a homogeneous sauce 3 tbsp. spoons of sugar, 2 tbsp. tablespoons of baking flour, a pinch each of ground black pepper and s alt;
• at the very end of the preparation of mustard, a third of a glass of wine vinegar is added to the mixture, then everything is quickly stirred and the jar is closed with a nylon lid.

This mustard the longer you insist, the more rich and thick it turns out. The consistency of English seasoning may resemble softened butter.

Real German mustard

German mustard can be safely called sausage, but not because it is made from this wonderful meat product, but because of its direct purpose, because there are real legends about fatty German sausages with spicy mustard sauce.

German recipe for homemade mustard powder:

• ¾ cup of dry matter is brewed with 110 ml of boiling water and everything is well stirred with a fork;
• after 10-12 hours of infusion in heat, they are introduced into the thick sauce in turn: a pinch of s alt and cinnamon, 1.5 tbsp. spoons of granulated sugar, 0.5 teaspoons of s alt;
• the resulting mixture is lightly beaten with a whisk until all s alt and sugar crystals are dissolved, and only then 2 tbsp. spoons of white nutmeg wine and wine vinegar.

The finished product is stored in the refrigerator for about two months, and at least five days must pass before the first sample. Spicy German sauce is served with fried and boiled sausages and white meat.

Bavarian mustard

Bavarian mustard cannot be confused with any other because of its darkbrown color and a peculiar sweet-viscous taste. A feature of the preparation of this mustard recipe at home is an unusual additive in the form of juniper berries.

Technology for making Bavarian mustard:

• 5 tbsp. tablespoons of dry matter are mixed with a pinch of s alt and the same amount of black ground pepper;
• separately in a coffee grinder you need to turn into powder 0.5 tbsp. spoons of dried juniper berries and a couple of bay leaves;
• fragrant laurel-juniper powder mixture is poured with 100 ml of apple or wine vinegar, brought to a boil over low heat;
• 100 ml of warm water with brown sugar dissolved in it (100 g) is poured into a hot solution and the liquid is brought to a boil again;
• immediately after dissolving the sugar, the syrup is removed from the heat, filtered through 4 layers of gauze and the mustard dry mixture is diluted with it.

Put the cooled mustard in a jar and put it in the cold for a three-day infusion, after which the seasoning can be consumed.

The subtleties of cooking mustard

Even the most modest mustard mixture can be ennobled by adding unexpected ingredients to the recipe and slightly changing the cooking technology. So, seasoning will turn out:

• more fragrant if you add a clove bud, a pinch of cinnamon or dried ginger to it;
• richer if part of the water is replaced with white wine;
• more piquant if you use honey or caramel syrup instead of part of the sugar;
• more tender if at the end of cooking add a few tablespoons of milk or mayonnaise.

The concentration of the powder can also be changed, thus adjusting the sharpness of the finished seasoning. The standard ratio of liquid to dry matter is part powder to 4 parts liquid, but you can deviate from these standards at will in any direction.

The temperature of the water for diluting the powder can vary upwards of the scale, ranging from 30 ° C to the boiling point. It is best to use already boiled water, then the risk of souring the finished sauce will be significantly reduced.

Vinegar can be put in mustard, or you can do without it, completely replacing the product with lemon juice, but the sauce, devoid of the classic preservative, will become unusable one and a half to two times faster.

The main thing to remember when cooking the most popular seasoning in the world is that the finished mustard must be "rested" immediately after mixing all the ingredients, and the longer this "rest" continues, the more delicious and spicy product will come out in the end.