Home-style strong mustard is the pride of any housewife, and her recipe is often kept in great secret. I'll open it to you and won't even blink an eye. She prepares so easily that one can only wonder why some of them fail. For example, I do everything by eye and without any measurements. Dear readers, I will tell you in more detail.
- Mustard powder;
- One hundred grams of cucumber pickle;
- A spoonful of vegetable oil;
- A spoonful of sugar.
We open mustard powder. I bought it from the spice section. We prepare vegetable oil - no more than a spoon, given that the less it is, the hotter the mustard. Open the jar with pickles and pour out some brine. It's good if it contains vinegar, aromatic spices and everything else. I will use pickle from store-bought gherkins mixed with homemade
- Take a few tablespoons of dry mustard and pour it into a saucepan.
- Gradually we begin to introduce the brine, while stirring the mixture. We need to get a creamy mass - thin and non-liquid.
- Next, let's add sugar.
Home mustard - Natural, with spices
- mustard powder - 150 gr;
- water - 1.5 cups;
- olive oil - 1 tbsp the spoon;
- honey - 1 tbsp. the spoon;
- ground cinnamon - 0.5 tsp;
- ground cloves - a third of a teaspoon;
- ground black pepper - a third of a teaspoon;
- salt to taste.
We have been preparing homemade mustard for a long time. It turns out it is much tastier than the purchased one. And most importantly, without any unnecessary additives, preservatives, vinegar. She prepares simply.
All spices are taken at will and in the desired quantities, we take something like this. If you need less mustard, then accordingly take less water and less spices.
We boil water. In a container with a lid, it is desirable (we take a metal vessel), pour a glass of boiling water. Then, stirring the water constantly, add the mustard powder. You need to sprinkle it until it thickens, that is, grooves should remain on the surface and not level out (that is, like custard when done).
Then we level the surface in the middle, bring a spoon and pour boiling water on it. The water should lie over the mustard with a layer of about 5-7 mm, without disturbing the total mass.
Close the container carefully and wrap it up for a day or more, but not less.
After a day, add oil (we have olive oil), honey or cane sugar to the mustard. Spread salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper also from the mill.
Spread the cloves evenly over the surface. It's better not to overdo it with her.
Scatter cinnamon over the surface. It smooths out the acrid smell of mustard, does not particularly affect the taste, but you also need to be careful with it. In general, it is better not to smell mustard without spices)))
Mix everything thoroughly. Done. We taste it, if something is missing, then we add more.
Perhaps you have your own mustard spices. The main thing is not to overdo it with any component. But again, everyone has an individual taste. Someone likes it sweeter, someone sharper.
We store the mustard in the refrigerator. Enough for this amount for a month somewhere. It is stored well. Sometimes water is released, then you just need to stir it. When using, it should be closed with a lid so as not to fade away. Opened, scooped up, closed. Or transfer to small jars.
It turns out very tasty! Do not compare with the purchased one. Real, hot, but delicious. I must say that I did not eat mustard at all, since my stomach was sick. But now I spread it on bread in small quantities and eat it with soup. And not only with soup. I really liked it.
Mustard with milk
- mustard powder 50 g.
- vinegar 1 tsp
- vegetable oil 1 tbsp. l.
- honey 1 tsp (maintains the strength of the mustard)
- milk 150 g (prevents mustard from aging. It will not turn sour, since mustard kills the sour-milk microflora)
- a pinch of salt
Mix the food well and leave it in an airtight container (jar, for example) in a dark, cold place overnight. If you add more milk, the mustard will be thinner.
Mustard seed recipes
- Seeds of black and white mustard;
- a mixture of spices "herbs of provence";
- liquid honey;
- allspice peas;
- wine vinegar or white wine (I had vinegar);
- olive oil.
I cook everything by sight, I took a little of everything, because I am preparing this mustard myself for the first time. She put a small saucepan on the fire, put a mixture of Provencal herbs, 2 cloves, a few peas of allspice into it, and when it all boiled, added salt, 1 teaspoon and boiled for a couple of minutes.
Meanwhile, in a special bowl, I tried to crush the seeds with a mortar - this is not an easy task, and I did not crush all the seeds.
I poured mustard seeds into a jar, poured boiling water with spices (through a sieve), added a teaspoon of honey and a little cinnamon. The liquid should cover the seeds, but there should not be too much of it, otherwise the seeds will float, as it were, separately. Pour in vinegar (1 teaspoon) and olive oil. Leave to cool at room temperature, then put in the refrigerator. If you did not succeed in crushing the seeds, then you can either add a spoonful of mustard powder during the cooking process, or add mustard to the ready-made one, whichever you like best. Personally, I didn't add anything, everything suited me! If anyone has any ideas on how to improve this recipe, I look forward to hearing from you! Bon appetit, everyone!
- mustard powder 50 grams;
- mustard seeds 50 grams;
- vegetable oil 2-4 tablespoons;
- wine vinegar, or apple cider vinegar, or other natural, and you can also lemon juice 4 tbsp. spoons;
- sugar 2 tbsp. spoons;
- salt 1/2 tsp;
- freshly ground colored pepper to taste freshly ground;
- optionally and to taste, cloves, nutmeg, cucumber pickle.
There is a wide variety of ways to prepare mustard, as well as the content of various indie … ingredients … in-gre-di-en-tov - a wide variety, I have long stopped at this method, it seems to me that the mustard prepared in this way has a pleasant taste and aroma, and at the same time has such a xAA
We will not touch the mustard seeds for now, but pour only mustard powder into a bowl. Adding boiling water in a thin stream, mix until a plastic mass is obtained, i.e. if the need arises right here and now something to mold a thread from something, mustard could come in handy.
We level it evenly, and gently pour boiling water over a centimeter over a spoonful of … one or two and leave until it cools.
Then you need to carefully drain the water. It is not scary if the substance is liquid, the seeds will take excess liquid. Then add the sugar and salt, pour in the vinegar, grate the pepper, stir in the seeds, oil.
Transfer to a glass jar with a screw cap, screw it tightly and leave it on the table overnight to mature.
In the morning, if the mustard is too thick, you can dilute it with wine vinegar, cucumber pickle, or even water.
Such mustard has a pleasant sourness, peaceful vigor, and the grains burst so deliciously on a clove.
7 more mustard recipes
Home mustard (1 METHOD)
Take dry mustard seeds, crush them in a mortar or grind them in a coffee mill, sift through a thick sieve. Put honey on the fire and boil. When honey is browned, add ground mustard, dilute with boiled and cooled vinegar, stir until smooth and immediately cork.
For 1 glass of ground mustard - 1 glass of honey, 200 g of vinegar.
Home mustard (2 METHOD)
Pour dry mustard into a saucepan, pour boiling vinegar, add granulated sugar, pour in burnt sugar, stir well, put on the stove, boil, stirring, pour into a bowl and stir until it cools.
If the mustard is too thick, you can dilute it with hot vinegar.
For 200 g of dry room - 150 g of vinegar, 200 g of sugar, 1 tbsp. a spoonful of burnt sugar.
Mustard made in a simple way
Put sugar, salt in mustard powder, stir and dilute with cold vinegar. It needs to be stirred for at least an hour, and the more the better, it will benefit from this both in taste and in strength.
At 3 st. tablespoons of mustard - 2 tbsp. tablespoons of sugar, 1 teaspoon of salt, 3 tbsp. tablespoons of vinegar.
Mustard gray in French
Put sugar in gray mustard, stir well and pour vegetable oil into this mixture, stirring constantly, until the mustard turns into a very thick and oily lump. Then pour crushed cinnamon and crushed cloves into it, dilute with cold vinegar until it becomes liquid, like porridge, then pour into jars, cork and put in a warm place for a week.
For 400 g of gray mustard - 200 g of sugar, 300 g of vegetable oil, b g of cinnamon, b g of cloves, 250 g of vinegar.
Mustard in english
Take dry mustard, pour vegetable oil into it, stir, cover, leave for 12 hours. Then boil the vinegar, pour it a little into the mustard, stirring constantly until it cools down; add granulated sugar, burnt sugar, stir and place in a warm place for a week.
For 200 g of the upper room - 3 tbsp. tablespoons of vegetable oil, 150 g of vinegar, 2 tbsp. tablespoons of sugar, 3 teaspoons of burnt sugar.
Mustard is very strong
Put crushed cloves and sugar in mustard, dilute all this with vinegar so that the mass is more liquid than ordinary mustard, and so that there are no lumps, then put on the stove and cook until the mass becomes thick, like dough. Remove it from the heat and dilute it with cold vinegar to the usual thickness, pour it into jars and put it in a warm place for the first week, and then store it in the room.
Mustard prepared in this way can be stored for more than a year; if it thickens too much, dilute it with vinegar and stir.
At 3 st. tablespoons of mustard - b g cloves, 2 tbsp. tablespoons of sugar, 4 tbsp. tablespoons of vinegar.
You need to bake good sour apples and rub them hot through a sieve. Then put the grated apples in yellow mustard, stir, add sugar, dilute with vinegar, boiled with spices, as for pickling, you can put salt.
This mustard tastes great, but it's better to use it no sooner than after 3 days.
At 3 tbsp. tablespoons of yellow mustard - 4 tbsp. spoons of mashed baked apples, 2 tbsp. tablespoons of sugar, 150 g of vinegar, 2 teaspoons of salt.