Mustard recipe without vinegar. Mustard recipes for homemade mustard powder

03.05.2020

On the nose New Year, the guests will definitely bring jelly-jellied meat, but I forgot about the mustard ...
We urgently need to do it, and at the same time write how.
I read recipes and am amazed:
"Pour boiling water over the powder for 10 minutes, drain the water, add sugar, salt, stir and stand for 2-3 hours." And that's it ...
The mustard is coarse and not vigorous. Perhaps without preservatives.
Horror!
My dad has been making homemade mustard all his life called "fire in the mouth, smoke out of the ass."
And I, being not made with a finger, but my dad, perked up doing something similar or, as it is now fashionable to say - "authentic", calling it "Serpent-Gorynych":

Ingredients:
Mustard powder, dry, without impurities and additives - 1 glass
Pure boiled water and cooled to about 40 degrees - 1 kettle
Non-iodized table salt - male pinch
Granulated sugar - a pinch for women
Acetic essence (acid) - a few drops
Ground black pepper - on the tip of a knife
Refined sunflower oil - 1-2 tsp
Boiled cucumber pickle - 2-3 tbsp (for lovers)
Table spoon as a tool
A deep plate or dish with a flat bottom.

Foreword:
Mustard powder- the main ingredient, the quality of which affects the taste of mustard. It must be taken clean so that there are no additives in the composition. The fresher the powder, the more vigorous the mustard is (a few months is considered normal).
Water- clean, tasteless and odorless, temperature about 40 degrees. The most convenient way is to boil and cool.

Process:
Mustard powder should stand in room temperature water for exactly one day, but no more. During this time, unpleasant bitterness is sucked out of him, and he himself becomes vigorous and sharp. Something like the evaporation of bitter essential oils occurs.
My dad uses cucumber pickle instead of water for more deliciousness and aroma. I also, if possible, add a few tablespoons of brine to the water.
So:
Sift the powder through a sieve (preferably) and pour it into a separate dish such as a deep dish or plate with a fairly flat bottom, fill it with half a glass of water, stir it, look at the consistency, add water in small portions if necessary and knead it according to the calculation to get thick mashed potatoes without lumps.
A well-mixed mixture will tend to stick to the sides and spoon. And if you try it on your tongue, then the taste is bitter-unpleasant, which indicates the correctness of the powder.

You don't need to add salt-sugar-pepper-vinegar-oil yet.

With a spoon we level the mixture along the bottom with an even layer about 1-1.5 cm thick and with the same spoon we make the so-called. notch of the "wave" type, as is usually done in canteens on mashed potatoes... This is necessary to obtain a larger area of contact with water.

Now pour gently on top warm water.
To do this, we take a spoon, hold it horizontally on the very surface of the mixture and begin to quietly pour water onto the spoon, which, gently flowing down, will not allow our mixture to wash out.
The water must necessarily cover all the irregularities and, on average, be about a little finger above the surface of the mixture.

Very carefully, like explosives, we transfer the plate to any secluded place with room temperature and without the sun, we do not cover the lid and leave it for exactly a day, in no way disturbing it in any way. You can leave it for 10-12 hours, but then the bitterness may remain.

In a day (no more!):
Gently take a plate and also carefully drain the liquid (it can be used to wash crystal and dishes). The softened part of the mixture will merge, but the main puree will remain intact, which is what was required to be obtained. The more we merge the remaining liquid, the thicker the mustard will be.

Add a large pinch of salt to the puree, a little less sugar, a few drops of vinegar essence, black pepper on the tip of a knife, 1-2 tsp. vegetable oil, and mix everything well. You can use vinegar, but the mustard will be thinner.
If everything is infused correctly (the powder is fresh), then when stirring it will hit the nose and eyes very hard.

We taste it. Correct as needed with salt and / or sugar.

Let it stand for at least a couple of hours.

Bon Appetit!

Afterword:
It is better to check the vigor of the product on enemies, spreading it thicker.))

Homemade mustard powder is quick and easy to prepare. The main thing is to stock up on mustard powder. There shouldn't be any difficulty with the rest of the ingredients. Water, sugar, salt, vegetable oil, if desired, spices - that's the whole simple set.

I myself have been making mustard for over six years. In 2011, for my birthday, I tried to cook it for a canapé, and since then I haven't bought it in the store ... My own is always more fragrant and fresher. Plus, you can experiment endlessly with spices!

My strong point is vigorous homemade mustard! 😀 I confess, I just don't understand the other ... Well, but the truth is - why is she needed, if she has some kind of indistinct taste ?! In my opinion, this product should be a priori spicy. You know, at the level - pluck out your eye! 😉

However, one should not forget that spices also add pungency to mustard. However, you can do without them altogether. It will be nice too. But with them, in my opinion, it is better. The main thing is that you like the seasoning used, that is, do not take risks with unfamiliar spices, because there will be quite a lot of mustard from the given amount of ingredients. It is better to try the new spice in soup or when cooking potatoes. Assess the taste and, if everything is good, use it further.

This time I took hops-suneli and Provencal herbs... The main thing here is not to overdo it. For 1 glass of mustard powder, 0.5 teaspoons of each seasoning was enough for me. If you take something more spicy, such as cayenne pepper, then the proportions need to be further reduced. And yes - homemade mustard powder fast food, insisting, grows stronger day by day! 😉

Ingredient List:

How to make homemade mustard powder quickly:

So into the hot boiled water(its temperature should be about 65-70 degrees) poured salt and sugar. Stir until completely dissolved.

Mustard powder was added next. I want to draw special attention to its density - because in one glass (for 200 ml of liquid) it turns out not 200, but 100 grams of this powder.

Stir thoroughly until a beautiful, homogeneous mass without lumps is obtained.

I also poured in sunflower oil.
In the absence of raspberry, you can take any other vinegar - for example, apple cider, balsamic, ordinary table vinegar. The main thing is not to confuse it with 70% acetic acid :)
When choosing an oil, you can give preference to olive oil. Refined or natural - also your choice. I like scented mustard, so I use unrefined sunflower oil.

After thoroughly mixing the oil with vinegar, I added hops-suneli and Provencal herbs. I experiment with spices in mustard almost every time. True, hop-suneli is still my favorite;)

The last time, I mixed the whole mass in the most thorough way. The consistency turned out to be good - neither liquid nor too thick. That's it - homemade mustard powder, instant, almost ready!

Why almost? Because now you need to put it in jars, close the lids and leave it warm (just in the kitchen) for 3 hours.

During this time, it will mature, after which it must be stored in the refrigerator. And, of course, start eating with all sorts of goodies! ;) Sausage, stuffed eggs, any sandwiches, dumplings, soups ... Yes, just with boiled potatoes - well, very tasty, and a completely different mood from the meal! ;)

Now you know that homemade mustard powder is quick, simple and delicious! You tried it and you know? ;)

See announcements of the best articles! Subscribe to the Baking-online pages at,

Mustard is a simple and nondescript sauce, but so much in demand in the kitchen of every housewife. Well, what jellied meat is without mustard, but sausages or a sandwich? It is also used in marinades for poultry and meat. So a jar of dark yellow sauce must be present in the refrigerator.

Table mustard is a seasoning made by mixing ground or whole mustard seed with other components. Most often these are water, salt, sugar, vinegar and vegetable oil. It is most widespread in German and Russian cuisine.

Most often it is used as a seasoning for meat dishes and as a component in the manufacture of mayonnaise.

There are three main types of mustard used to prepare the seasoning:

Black (its seeds made famous Dijon mustard). White (so called English mustard). Sarepta (Europeans call it "Russian mustard").

Homemade mustard powder

We suggest you make mustard from powder according to the simplest recipe. You may ask, why do this if you can buy it in the store at any time? And then, that homemade mustard powder has many advantages over the purchased one. First, there are no preservatives in it. Secondly, you can make it to your liking - vigorous, sweetish, with honey flavor, spicy. Thirdly, the powder sauce is not difficult to prepare, it will not take much of your time.

TIME: 5 min.

Light

Ingredients

ground mustard powder - 50 g;
water - 1 glass;
vinegar - 1 tsp;
odorless vegetable oil - 1-2 tbsp. l .;
salt - 1/2 tsp;
granulated sugar - 1 tsp.

Preparation

Sift the mustard powder through a strainer to make it easier to mix.

Add to powder gradually hot water.

Stir well until smooth. With the help of the amount of water, you can adjust the density of the mustard at your discretion (make it a little thicker or thinner).

Add sugar, salt, vinegar and oil. Stir again.

Send the sauce to water bath... Simmer it, stirring constantly, for 15 minutes. If you are in no hurry to eat mustard, then put it in a jar, wrap it up and send it to the heat for a day.

In winter, you can put the jar on the battery (if the battery is very hot, wrap the jar in a towel).

Be sure to place the prepared mustard in a container with a lid. Now you can serve it with the first or second courses.

Cooking tips

Instead of water, you can dilute the mustard powder with tomato or cucumber brine. In this case, salt and vinegar do not need to be added at all, and take half of the specified portion of sugar. After stirring the brine with the powder, take a sample, if necessary, add a little sugar, vinegar and salt to your liking.

For better result take mustard seeds and grind them into powder.
You can decorate hot dishes and salads with mustard seeds.
To preserve the taste of mustard, it is very important to store it correctly. The store version can be stored for 90 days, but such a long period is still achieved due to the use of preservatives. Do-it-yourself mustard can be stored for no more than 60 days, while it must be tightly closed and the temperature in the refrigerator so that it does not exceed +5 degrees. At higher temperatures, the shelf life is reduced to 45-50 days.

Several interesting recipes

You already understood that the classic mustard is easy and simple to prepare. Now we suggest experimenting a little and diversifying its taste. Take advantage of unusual recipes to make the mustard from mustard powder even more vigorous, spicy and tender.

Mustard with honey

Spicy mustard

To get a particularly spicy and pungent mustard, we suggest making it with the addition of spices.

Boil 1 glass of water in a small saucepan, add 150 g of mustard powder and stir thoroughly until smooth.

Now level the surface and gently pour in another 1/2 cup boiling water in a thin stream over a spoon, do not interfere, the water should remain on top. Wrap a saucepan and remove for a day.

Then add the following ingredients:

sugar and vegetable oil (1 tablespoon each);
salt and ground cinnamon (1/3 teaspoon each);
ground cloves and ground black pepper (1/3 teaspoon each).

Mix everything thoroughly, transfer the resulting mass into a container, close tightly. Spicy vigorous seasoning is ready!

Milk mustard

Combine mustard powder (100 g) with vegetable oil (2 tablespoons) and sugar (2 teaspoons). Better yet, take honey, it maintains the strength of mustard. Mix thoroughly so that the mass is homogeneous.
Now pour in 150 ml of hot milk, stir.
Add 2 teaspoons of vinegar, mix.
Pour in another 150 ml of milk, finally mix everything, transfer to a glass container, close tightly and put in a cold place for 6 hours.
You can increase or decrease the amount of milk, depending on what consistency you want to get mustard in the end.

Finally, historical information about mustard

Mankind has been familiar with mustard since antiquity. Its seeded in Indian cuisine used even before our era.

In Europe, mustard was first used by monks of France in the 9th century. By the 17th century, this spicy sauce began its solemn procession already in all European countries. Each culinary specialist contributed something of his own, so there were a lot of recipes for the sauce.

For example, in England, it was served as mustard balls, before being consumed, they were diluted with apple cider or vinegar.

In Russia, agronomist A. Bolotov first mentioned mustard in his treatise "On beating mustard oil and the usefulness thereof. " This was in 1781. Trying to reach the level of French chefs, Russian chefs experimented, mixed mustard with the most unexpected ingredients and got an incredible taste of the sauce as a result. So, for example, mustard with horseradish was invented.

Now the center of Russian mustard production is the small Volgograd village of Sarepta. It was here that at the end of the 18th century the cultivation of mustard was brought to an industrial level.

Mustard is an international product that is widespread and found in all national cuisines... Varieties of seasonings based on mustard powder differ in strength or pungency, shades of taste, aroma, degree of piquancy due to the introduction of various additives into the main recipe, while maintaining their basic qualities. In this article, we will describe a recipe for making mustard at home from mustard powder.

Seasonings and sauces with mustard are served with ready-made hot and cold dishes of meat and fish, mustard is used for baking and pickling, in dressings for. In every home, where they pay sufficient attention to the preparation of delicious, varied and healthy food, mustard must be present. There are ready-made or powdered mustard on sale, the advantage of which is that on your table there will always be a freshly prepared aromatic and pungently hot or soft seasoning, taking into account the tastes and preferences of your family.

Mustard powder recipe - classic version

Ingredients:

100 g mustard powder
boiled water
2 tablespoons of sugar, or icing sugar
0.5 teaspoon salt
1-2 tablespoons of vinegar
1-2 tablespoons of vegetable oil
spices

Preparation:

To prepare mustard, brew all the powder in 0.5 cups of boiling water and mix thoroughly so that there are no lumps left in the resulting mass. Then add another 2-3 glasses of hot water. The next day (no earlier than 10 hours later) carefully drain the water and add salt and sugar to the remaining mass, mix well until completely dissolved, then add vinegar and vegetable oil, stirring the mustard all the time. If desired, you can add an infusion of spices - ginger, cardamom, nutmeg or cloves. For aroma, put 1 teaspoon of crushed cinnamon or cloves, or both together. The prepared mustard should be put in dry glass jar with a tight lid, put in a dark place for 2-3 days until fully ripe with room temperature(if necessary, you can use it 12 hours after preparation).

NOTE! Brewing mustard with boiling water usually does not produce a spicy seasoning. To make the seasoning hot, the powder must be poured with boiled water at room temperature.

Video recipe

Danish dressing - homemade mustard powder recipe

Ingredients:

2 tablespoons mustard powder
1.5 tablespoons sugar or powdered sugar
Apple vinegar
heavy cream or sour cream (beat before use)

Preparation:

Mix dry mustard and sugar, add vinegar to them in such an amount that you get a mass that resembles a mushy porridge or thick sour cream in consistency. Thoroughly grind the whole mass until it is completely homogeneous and free from lumps and leave to ripen for 1 hour. Then, with constant stirring, add whipped cream or sour cream to taste.

Recipe for making sour cream-mustard sauce for fish

To prepare mustard sauces, mix mustard base and fruit or vegetable puree... These purees give different flavors - from sour to neutral sweet. For mashed potatoes, apples, quince, pears, plums, apricots, pumpkin are most often taken.

Ingredients:

2 tablespoons dry mustard
1.5 tablespoons caster sugar or sugar
vinegar 2-3%, amount on demand
1-2 teaspoons of heavy heavy cream, 20% fat
vegetable or fruit puree

COOKING MUSTARD BASE:

Mix dry ingredients and dilute them with vinegar until the consistency of sour cream. Stand for 10-15 minutes, stir again and add cream, stir again.

MAKING PUREE:

Mashed potatoes are prepared by baking or stewing vegetables and fruits in a small amount of water, which are then peeled and center and chopped in a mixer or rubbed through a sieve. Depending on the purpose, you can make mashed potatoes from one component or a mixture of them. If desired, at the end of the heat treatment, various spices are added to the fruit - basil, thyme, cloves.

MAKING SAUCE:

Mix chilled puree and mustard base in a 1: 1 ratio. For softer, velvety and delicate shades of taste and consistency of powder from mustard take a little less than fruit puree.

Video recipe

Recipe for honey mustard sauce for meat (Icelandic sauce)

Ingredients:

1 tablespoon mustard sauce with applesauce
100 ml olive oil
2 tablespoons of tarragon-infused wine vinegar
1 tablespoon sugar
1 teaspoon honey

Preparation:

Mix thoroughly vinegar with sugar and honey until smooth, add mustard sauce and mix everything. Then add this mixture to olive oil and beat before serving.

Video recipe

Mustard - vegetable product with unique organoleptic properties - taste and smell. Knowing classic recipe making mustard at home from mustard powder, you can experiment and select various combinations of tastes and products to create own recipes table mustard, sauces and dressings for a variety of dishes with meat, etc.

Best recipe homemade mustard

Powdered mustard, the recipe for which is simple and affordable, is a frequent guest on the table. It is used in sandwiches, and the meat is better absorbed with this seasoning. In addition, it is used for marinating poultry and meat before baking. How to cook this seasoning yourself, now you will find out.

How to make mustard powder?

Cooking mustard from powder at home is not at all difficult, on the contrary, everything is simple, clear and accessible. But at the same time, you need to know some of the rules below, following which the seasoning will definitely turn out:

Mustard powder must be sieved.
If the recipe for mustard powder does not contain other information, you need to use water at a temperature of 60 degrees.
In addition to traditional fillings, cinnamon, cloves and even pieces of fruit are added to mustard.

It will always come in handy in the kitchen. It makes food tastier and more flavorful. Especially it concerns meat dishes... And if suddenly it is over, this is not a problem. Powdered mustard, the recipe for which is absolutely simple, will save the day. By this recipe the product will be ready in an hour. Then it is better to store it in the refrigerator in a closed glass container.

Ingredients:

mustard powder - 30 g;
water - 40 ml;
vinegar 9% - 20 ml;
sugar - ½ teaspoon;
salt;
oil - 1 tsp;
ground black pepper - a pinch.

Preparation

A little water is poured into the mustard powder and stirred.
Pour in vinegar, oil, add sugar, salt.
Again, all this is frayed.
The resulting mixture is left warm.
In an hour, the mustard powder will be ready.

A vigorous mustard powder recipe for those who love spicy food. But in this case, you need to be very careful, because only one smell of this seasoning captures the spirit. Great addition to jellied meat or fresh lard. But this product should be prepared in advance, because the seasoning will gain its strength only after a week in the cold.

Ingredients:

dry mustard - 5 tsp;
salt - ½ tsp;
water - 80 ml;
sugar, butter - 1 tsp;
oil - 1 tsp.

Preparation

Pour dry powder, sugar, salt into the container and stir.
Water is cooled to 60 degrees.
Pour it into the dry mixture in portions and mix.
Place the container in a warm place for a day.
Then add oil and put it in the cold for a week.
After that, the homemade mustard powder will be ready.

From the powder, the recipe for which is presented below, it has a not too pronounced pungency, rich taste and aroma. The recipe indicates a large amount of sweetener, which can be added less, depending on your taste. Making mustard from powder is described below. No more than half an hour, and the seasoning will be ready.

Ingredients:

mustard powder - 4 tbsp. spoons;
sugar - 2 tbsp. spoons;
oil - 1 tbsp. spoon;
salt to taste;
flour - 1 tbsp. spoon;
water - 60 ml;
wine white vinegar - 50 ml.

Preparation

Mustard is mixed with flour.
The resulting mixture is poured into water and left for a quarter of an hour.
Pour in vinegar, oil, add bulk components and stir.

You can buy ready-made mustard at any grocery store. But having prepared this product on your own, you can take into account all taste preferences by adding or, on the contrary, removing some components. Now you will learn how to make mustard powder. If you don't have lemon juice on hand, you can substitute vinegar for it. But the first option is more preferable.

Ingredients:

mustard powder - 1 tbsp. spoon;
boiling water - 2 tbsp. spoons;
sugar and butter - 1 tsp;
salt - ½ tsp;
lemon juice - 1 tsp.

Preparation

The powder is poured with half boiling water.
Grind, add the rest of the boiling water and stir again.
Leave for 10 minutes.
Pour in butter, put sugar and salt.
At the end, introduce lemon juice and rubbed.
Place the mustard in a container, close.
It can be used the next day.

French mustard - powder recipe

Powdered French mustard, a simple recipe for which is presented here, goes well with any dish. Gourmet chefs have been using this in their dishes for many years. aromatic seasoning... Making mustard from powder with the addition of grains is not difficult, which everyone can handle. The technology of this process is detailed below.

Ingredients:

mustard powder - 120 g;
mustard seeds - 100 g;
white wine vinegar - 50 ml;
red onion - half;
oil and white dry wine- 50 ml each;
sugar - 50 g;
salt - 1 tsp;
black pepper - a pinch.

Preparation

The powder is sieved through a sieve.
Stirring constantly, pour in hot water until the mass becomes such a consistency as sour cream.
Pour in mustard seeds.
Water is poured so that its level is 2 cm higher than the prepared mixture.
Cover the container and leave for half an hour.
The water is drained, the remaining components are added and mixed.
Chopped onions are fried, mashed and added to the bulk.
Stir again, transfer to a container and put into the refrigerator.

Powdered mustard with honey, the recipe for which you will now learn, is an excellent combination of spiciness and sweetness. This seasoning will perfectly emphasize the taste of any dish. And if you lubricate it, then it will turn out not only juicy, but also more ruddy. At the same time, honey mustard is prepared very simply, the main thing is that the products are of high quality.

Ingredients:

mustard powder - 30 g;
honey - 2 tsp;
brown sugar -1 tbsp spoon;
dried ground paprika, salt - 1 tsp;
hot water - 80 ml;
apple cider vinegar - 20 ml.

Preparation

All dry ingredients are mixed first.
Pour in vinegar, water, put honey and mix.
The product will be ready for use in 2 hours.

Prepares quickly and without hassle. But here the following fact should be taken into account: in cucumber pickle sometimes sugar is already present. In one case, it is more, in the other - less. Therefore, when cooking, you can put granulated sugar to your liking, or you can not use it at all, and the sweetness from the used marinade is quite enough for a pleasant piquant taste.