Greetings to everyone who has come to my mustard light! Mustard, a recipe made with cucumber brine, will spice up meat, potatoes or dumplings. Or maybe you like to drip mustard into an omelet? Today, store shelves offer a variety of mustard varieties - from scorching spicy, which makes gourmets sob, to slightly sweet, with a piquant honey trail.

However, with the increase in the number and range of jars, sachets and bottles with the desired seasoning, the amount of chemical components contained in them grows even faster, slowly but surely killing our body. It is much better to make this running product in almost every home with your own hands. A minimum of hassle - and you get the amount of natural homemade mustard with the desired degree of pungency.

For lovers of hot spices

This incredibly simple recipe for mustard cooked in the brine left over from yours is for those who like stronger, because the mustard turns out to be vigorous. At the same time, there is a use for brine, especially if the hangover syndrome is not a frequent guest in your home. Do not pour out a quality product, I swear.

So, to cook mustard at home, you need mustard powder, pickle, honey, apple cider vinegar and vegetable oil. It is important that the powder is of high quality, not damp, otherwise you risk getting a bitter, extremely inedible mass instead of a spicy aromatic seasoning. Honey should be liquid, if it is candied, hold it in a water bath until it returns to a liquid state.

Ingredients:

• Mustard powder - 0.5 tbsp.
• Cucumber pickle (as needed)
• Honey - 2 tsp
• Apple cider vinegar - 1 tsp
• Vegetable oil - 1 tsp.

Mix mustard with cucumber pickle

The cooking process itself is extremely simple and will only take a few minutes.

1. Pour the powder into a jar, pour in vinegar and stir, gradually adding brine, until we achieve the desired consistency.
2. Then we spread the honey and stir until it is completely dissolved in the mustard mass.
3. After the honey and mustard mass have finally melted, cover the jar with the mustard blank with a lid.

Steam the mustard

1. In the heating season, we simply comfortably attach our jar to warm on the battery. In this case, it is better to cook mustard in the evening and leave it on the battery until morning.
2. During the period of cold batteries, we use hot water, in which it is necessary to warm the jar. We pour water carefully so that the glass does not crack. Take hot water, but not boiling water. We need to warm up the mustard, not brew it. We keep the jar in water until it cools.

Since it's February outside my window and the batteries are blazing hot, I chose the easiest way and sent the can of seasoning to the battery until morning.

We expose the jar to the cold

After the mustard has been melted in the heat, open the jar and, if there is liquid there, pour it out, then add sunflower oil... Thoroughly mix the oil into the mustard mass until smooth. We cover the jar with a lid and send it to cool in the refrigerator for a couple of hours.

Then you can safely cut off a slice of black bread, cover it with a slice and season with hot mustard of your own production.

Once you've cooked homemade mustard with cucumber pickle, you probably won't want to go back to a store product. Surely many of your friends on social networks will be surprised how easy and simple it is to make this seasoning at home, and will want to personally try the recipe. So we are unforgettable about them too. Buttons at the bottom.

With this I extinguish my mustard light. Until the new ones, captivating with their sharpness, friends!

No matter how many jars you buy, no matter how many times you try, you still won't find that hot seasoning that was made like this 30 years ago under the Soviets. There is no vigor of taste and sharpness of smell that would "hit" the nose, and we have nothing left but to make sharp mustard from the powder with our own hands. And you shouldn't panic like that, well, you think, such a mixture has never been prepared, but you need to start sometime, so let's start mastering the culinary niche.

For the appearance of mustard, we need to thank the French, who were the first to mix the spicy spicy sauce from "tear" grains. All the inhabitants of Europe liked this delicacy so much that it was no longer possible to stop the mustard boom.

So the glory of this spice rolled to Mother Russia, where it was sown in 1765 by immigrants from Germany under a new name - Sarepta, and now simply, Russian mustard.

Today, in any, even the most run-down shop, you can find this seasoning, and there are so many manufacturers and varieties of it that you cannot count. It is made from whole, crushed and ground seeds with various spices and spices, as well as with a whole truckload of all kinds of preservatives, flavorings and E - additives, the role of which in this product is, in principle, inappropriate, since this hot sauce self-sufficient in all respects.

Mustard never beats this industrial assortment. homemade, the recipes of which were compiled for years by our ancestors and were carefully passed on to us, so that today we can taste this unsurpassed burning pasta with great pleasure.

So let's not waste time and start our lesson on the topic: "How to make mustard from mustard powder at home."

What water to pour mustard powder

Maybe someone in childhood had the honor of watching how a creamy "hot" is created, which the folder so generously spread on bread with a hot soup, or flavored New Year's jellied meat on it.

If you dig deeper into your memory, you can remember that my mother poured mustard powder with boiling water. And that was her fatal mistake.
The prettiest is the mixture that hits the nose, breaking through to the very brains so that tears flow from the eyes. And with hot water this can hardly be achieved.

It is necessary, of course, to dilute mustard flour with warm water, but the weakness of the product at the outlet depends on the height of the temperature. So if you want to "pluck out your eyes" pasta, then knead in slightly lukewarm water, and if you want a lighter sauce, then, accordingly, heat the liquid hotter.

Powdered mustard: a classic recipe

Ingredients

• - 3 tbsp. l. with a slide + -
• - 180-200 ml + -
• - 1/2 tsp. + -
• - 1 / h. L. + -
• - 1.5-2 tsp. + -

Making homemade mustard

The first option is classic, without vinegar and any spices.

1. So, fill the powder with water in a ratio of 1: 4, mix and leave for an hour that way for 10-12 warm.
2. After the appointed time, we find that a little excess moisture has collected on the surface of the mass, which we need to drain as carefully as possible.
3. Now season the mixture with sugar, salt, butter and you're done.

A full 100 gram jar comes out of the declared amount of ingredients, which must be kept in the refrigerator.

How to make hot mustard powder (video recipe)

Homemade "Russian" mustard

In principle, hot Russian mustard made from mustard powder has a rather simple recipe, and this method is the easiest one. It will not be difficult to implement it at home, the main thing is to know how to do it correctly, how to dilute it and how to brew it.

And also the moment with the addition of spices and vinegar is important, thanks to which the taste of the pasta acquires special aromatic notes.

Ingredients

• Mustard powder - 100 g;
• Water - 125 ml;
• Acetic solution 3% - 125 ml;
• Sunflower oil - 2 tablespoons;
• Granulated sugar - 1 tbsp.;
• Table salt - 1 tsp;
• Lavrushka - 2 leaves;
• Cinnamon - on the tip of a teaspoon;
• Cloves - 1-2 pcs.;

How to make mustard at home

1. Pour water into a saucepan. Add all the spices, salt and sugar to it, then put it on the stove and bring it to a boil.
2. After waiting for the fragrant broth to cool down, filter it, add mustard powder to it and mix thoroughly until smooth.
3. Next, add oil and vinegar to our "gruel" and mix until a homogeneous liquid consistency.
4. Having transferred the resulting mass into a glass, we leave it to brew for 24 hours, after which the mustard in Russian can be considered ready.

This "thermonuclear" dressing will be an ideal addition to meat dishes, as well as for mixing with mayonnaise when dressing salads.

Homemade mustard "Russian" (video recipe)

It's too early to relax, because we have one more recipe in stock. The sauce is made quickly and easily, and in winter, when its presence in the diet is more relevant than ever, so to speak, for warming, there is more than enough brine in all houses.

In general, it is not important to use a cucumber marinade here, cabbage, and tomato, and any other will do just fine. The only point is strict control of the amount of sugar, since in one version of the liquid for preservatives this sweet product may be in excess, and in the other it may be absent altogether.

Ingredients

• Powdered mustard - ½ tbsp.;
• Marinade - how much it will take;
• Granulated sugar - ½ tsp;
• Sunflower oil - 1 tsp;

Preparation

1. In a deep bowl, we dilute mustard flour with sugar and brine to the required condition.
2. We transfer the resulting composition to the jar and close it.
3. We leave the filled vessel warm for 8 hours, after which we drain off excess liquid, add oil, mix and can be consumed.

We can cook mustard from powder with brine like this in a simple way, and with the addition of red pepper, cloves, nutmeg and other spices according to your taste.

Attention! If the recipe uses a vinegar-free marinade, such as sauerkraut, then you can safely add 3% essence diluted in water, or malic acid.

Now that we have successfully mastered this simple science of how to make mustard with our own hands, we can move on to more complex tasks. For example, try to make a spicy mass not from a ready-made powder, but from grinding black and white grains of this plant in a coffee grinder, because in this case, the products are guaranteed to have more vitamins and other useful inclusions.

Mustard is a seasoning sauce based on the seeds of white, sarepta and black mustard, which are pre-ground to a powder consistency. The crushed mustard powder is mixed with water, lemon juice or vinegar, wine, or other liquids and add salt, granulated sugar or other spices to taste. The mustard taste can range from sweetish to intensely spicy. The color depends on the seeds used, ranging from pale yellow to yellow-brown.

This sauce goes well with meat dishes. It is added to hamburgers, hot dogs, salads, snacks. Mustard is found in many sauces and marinades. I propose to cook mustard in cabbage brine. The recipe is simple, and the result will be appreciated by all spicy lovers. The mustard is vigorous.

For cooking, you need mustard powder, sunflower oil, cabbage brine.

Sift the mustard powder through a fine strainer into a deep plate. If you want a good mustard, buy good quality mustard powder. For the experiment, I used powder from many manufacturers, most did not give the desired result.

Pour in the cabbage brine. Can be taken from both sauerkraut and pickled cabbage. You can increase or decrease the amount of brine indicated in the recipe, depending on the desired consistency of the finished sauce. First add about half, and then, if necessary, add to get the desired consistency. The brine does not need to be heated, it will do right from the refrigerator. Grind until smooth.

Pour in unscented vegetable oil. Stir well until evenly distributed. If vegetable oil was used to marinate the cabbage, then it can be omitted.

Transfer the seasoning to a convenient, clean, dry jar. Cover and leave in the kitchen for 12-24 hours. In my case, the mustard flaunted in the kitchen for about a day and only then went to a cool place for storage. Think about it from time to time and stir.

Mustard with cabbage brine is ready for tasting. Serve with your favorite meat dishes. Especially delicious with homemade jellied meat. Bon Appetit!

Tasty, spicy and aromatic mustard on brine is a wonderful, spicy sauce for a wide variety of meat dishes, from an ordinary sausage sandwich for breakfast, to good, rich jellied meat on festive table... Here are just store-bought mustard in jars or plastic tubes rarely pleases with either sharpness or aroma.

In order to get a truly delicious seasoning, it is better to cook it yourself at home, especially since it is very easy. Fortunately, it is not at all difficult to purchase mustard powder in the store. It is more difficult to decide on a recipe, since there are a great many of them. And here a lot depends on what qualities of the sauce are most important for the hostess. To make it really spicy, the recipe for making mustard from powder in brine is most suitable. Although there are also options for hot or cold water, apple juice... But these are all softer options.

Mustard in brine from pickles or tomatoes

How to brew mustard powder in brine? The easiest way to do this is to use a pickle from tomatoes or cucumbers, since both already contain all the necessary spices, as well as sugar, salt and vinegar. Brines from pickled products are especially good for making spicy seasonings; they are steeper, tart. Pickles from store vegetables are also suitable.

Homemade mustard made from powder in cucumber brine is not much different from the product in tomato brine. Which one to choose for your recipe, everyone decides independently. Your own preferences can become a guide. Tomato pickle tends to have a milder, sweeter flavor. Of course, this is reflected in the taste of the finished seasoning. And also the simple availability of a specific option at hand.

Most importantly, the seasoning is more than easy to prepare. The process of cooking mustard in brine from pickled tomatoes or cucumbers will require literally a few minutes of time from the hostess, this, of course, not counting the ripening time. Exactly so much will be taken directly by the hassle with the ingredients.

First you need to prepare dishes in which the sauce will be stirred, and in which it will then be stored. However, it can be the same dish - a small glass jar. True, stirring the mixture in it may not be very convenient, but this must be done very carefully. So a small deep bowl is more suitable for this.

It is important that the mustard powder is fresh, otherwise it will be impossible to achieve the required pungency. The quality of the brine also matters: cloudy, sour liquids will not work in this case.

The exact proportions of the ingredients will have to be clarified in practice, since each has its own optimal density of the final product. To begin with, you can take the powder about two-thirds of the dishes in which the finished sauce will be stored.

Then the brine is gradually poured into the powder and mixed thoroughly so that there are no lumps left. How well the ingredients are mixed will determine how tasty the mustard in brine will be.

The temperature of the brine can be used to regulate the taste and pungency of the future sauce. Hot brine will make it softer, and cold brine will make it more pungent, even vigorous.

According to the recipe, homemade mustard from powder in brine should be about the same consistency as sour cream of medium fat content. You can adjust the density by adding more brine or mustard powder. You should not make the seasoning too thick, it will dry much faster, but of course, the mustard itself should not spread.

Now the sauce needs to be transferred to a jar and tightly closed with a lid and let it brew. It should be infused in a warm, dark place. You can put it on a battery if it happens in winter, or just in a locker if in summer. Another option is a warm, not completely cooled oven.

Mustard should be infused for 8-9 hours. After that, you need to open the jar. If excess liquid has come out over the mustard, it must be drained. After that, stir again and put in the refrigerator.

It may taste slightly bitter immediately after cooking. This aftertaste can persist for up to 24 hours after preparation. This is fine.

If, after a day, the mustard remains bitter, and not just spicy, this may mean that the powder is of poor quality.

If the mustard seeds are harvested in the rain, the seeds may rot a little. If after that you dry and grind them, then such a powder will look and smell like a regular one, but the finished sauce will taste bitter. Of course, this seasoning is no longer worth eating. And it’s not tasty either. The correct mustard powder should be yellow in color.

As you can see, the recipe for cooking mustard in tomato brine is really simple, although it has its own nuances. Most likely, you will be able to do it the first time. And in a day, the hostess will be able to please her household with delicious seasoning.

Mustard recipe with cabbage brine

The recipe for mustard with cabbage brine is a little more complicated as new ingredients are added. But in general, the process looks about the same. For one glass of mustard powder you will need:

• a spoonful of sugar;
• a spoonful of vegetable oil;
• a teaspoon of salt;
• half a teaspoon of vinegar;
• spices to taste.

The amount of brine is also individual, as in the previous case. How to make mustard with cabbage brine? Simple enough.

Mustard powder is poured into a cup, into which brine is gradually poured and mixed thoroughly. It is important to grind any dry lumps that form.

Now add all the remaining ingredients to the resulting mixture: sugar, salt, spices, vinegar and oil. Next, you need to mix the mixture very thoroughly, and, as in the previous case, transfer the mixture to a jar, close and leave to infuse.

Little tricks

Despite the fact that the recipe for mustard at home on brine is extremely simple to perform, and does not require any special ingredients, however, its preparation has its own little tricks. And you need to know them too. To get the perfect result, just the way you want it.

The temperature of the brine and the bitter aftertaste were discussed above, but that's not all.

If an insufficiently steep brine was chosen for mustard with pickle brine, then it makes sense to add sugar and vinegar to it in the same proportions as in the mustard recipe for cabbage brine. That is, it is necessary to try the raw materials before cooking. However, if the cucumbers were pickled with her own hands, then the hostess already knows everything herself.

Sugar in any of the seasoning recipes, if desired, can be replaced with honey. This will give the mustard a richer flavor and interesting aroma. In addition, the seasoning in this case will not turn out so sharp. The original mustard in brine is very hot. Even if you just sniff it, it knocks a tear out of your eyes. And honey mustard will help you cope with colds faster due to the shock combination of anti-inflammatory ingredients.

You can also soften the taste of mustard by adding vegetable oil. By the way, if you remove it from the cabbage brine recipe, the result will be more spicy.

Oil can be added to mustard not only during cooking, but also after it is infused and ripe. It is only important to mix the sauce once more.

It is better to cook homemade mustard in small portions. Even if the family eats it quite a lot and often. It is better to make a new portion, fresh and flavorful, than to watch the already cooked dry.

If you want to somehow diversify the taste of your favorite sauce, you can add various spices to it during cooking:

• cinnamon;
• nutmeg;
• cloves;
• cardamom.

Other options are also possible. Much depends on the hostess's imagination and her preferences. And the world of spices is very, very diverse.

Homemade mustard made from powdered cucumber pickle is far from the only option. You can even use a pickle from an assorted vegetable, which included not only cucumbers and tomatoes, but also zucchini or squash, bell pepper... It can also give the finished product an interesting, new flavor.

Whole mustard seeds are a good seasoning for powdered mustard. In this case, the finished sauce will be even more aromatic and smellier. Such mustard can not only be served with meat, but also used as a base for complex salad sauces. It is the aroma that is especially important for them, and not the sharpness of the mustard. If the seasoning is specially prepared for this salad, it is better to soften it.

If it was not possible to correctly calculate the required amount of sauce, and the mustard began to dry out, you can add a little vegetable oil to it and mix thoroughly. But you won't be able to constantly renew the mustard, sooner or later it will dry out anyway. Moreover, in this case, its severity will gradually decrease.

Even the most common mustard leaves a good housewife room for creativity and imagination. With a little experimentation, everyone will find the right taste for themselves. Or provide a variety of favorite sauces. However, not everyone likes experiments. Many people value the usual taste of their favorite sauce the most.

The delicious, hot sauce so beloved by the Russian people is really easy to make at home. This means that there is no point in buying mustard in stores where it is expensive, and its taste is not ideal.

It is much easier to prepare the seasoning at home. And exactly the kind that a particular family loves. And if necessary, even with different tastes and different pungency for different family members. The main thing is to guess correctly with the quantity.

Homemade mustard turns out to be more vigorous than store mustard. It is easy to prepare, I will not say that it is fast, but there is no particular hassle in cooking. According to this recipe, mustard was made by my grandmother, and for a very long time I thought that there were simply no other ways. I suggest making homemade mustard in brine. You will see for yourself how simple the recipe is. Pickle can be any, or tomato. Whoever does, I think, there will be no problems with one of the main ingredients.

This is perhaps the only recipe where I do not have exact proportions. I have long ago adapted a small jar for mustard from under tomato paste, grams per 300.

Products:

• Dry mustard
• Pickle (cucumber or tomato)

Optional sugar, vegetable oil

Preparation:

Pour dry mustard into a jar, about a little more than half, it will be more convenient to stir it.

Now we take the brine and gradually pour it into the mustard, mix. Here we bring the consistency at will, thinner or thicker. I do not advise making it too thick, so it dries faster. In the process, it is very easy to adjust the density by adding mustard or brine, it is difficult to do here, something is wrong.

Mix thoroughly, cover with a lid and put in a warm place overnight / day. The mustard is ready, you can taste it.

As part of the products for cooking, if desired, I indicated sugar and vegetable oil. I do without them, but for a milder taste, you can add about 0.5 tsp of sugar and 1 tsp of vegetable oil. You can experiment and choose the option that suits your taste the most.

As for the brine, namely its temperature, if the brine is taken warm, it will also make the taste softer, cold - more vigorous.

Again for my taste - I take the pickle straight from the refrigerator and don't use anything else - mustard and pickle. Simple and no hassle.

For those who like to try something new - if desired, you can add various seasonings and spices, bringing the mustard to its ideal taste, and instead of sugar - honey. Try these options too.