How to make mustard from powder: ingredients and cooking recipe

In Russia, they like spicy mustard. She appeared in our country in the middle of the 18th century and has not lost popularity since then. And its combination with bacon, borsch or jellied meat turned into a culinary classic. However, at the present time, it is becoming increasingly difficult to buy a truly tear mustard seasoning; French and American counterparts, which have a sweet and mild taste, are steadily crowding out store shelves. But there is a way. You can make mustard from a powder with your own hands.

The benefits of home mustard

• Simplicity. A minimum of culinary skills, ingredients and kitchen appliances will be required. It is enough to perform a number of simple operations that even a smart child can cope with.
• Saving. The composition of mustard includes inexpensive foods: powder, salt, a little sugar and vinegar. Sometimes spices or honey are added. In any case, the total cost will be lower than the cost of the store seasoning.
• Diversity. It is possible to experiment with the recipe, additives, spices, texture.
• Convenience. Purchased mustard often dries up or loses its sharpness because it has been standing in the refrigerator for a long time. At home, you can make mustard from a powder in any quantity and for different purposes. For example, just a little for the 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 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 just 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, eating mustard should be 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 merits

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

The subtleties of cooking

The cooking algorithm is simple to primitive. It is necessary to mix mustard powder with the right amount of water, add the rest of the ingredients from the recipe and let the seasoning stand in the heat, ripen and gain sharpness. However, there are a number of subtleties that make mustard made of powder very tasty and sharp, and at the same time avoid common mistakes:

• Water. The severity of mustard depends on the temperature of the water. If its temperature is above 60 ° C, then the enzymes responsible for the pungent taste are inactivated. Mustard is weak and fresh. The optimum water temperature is about 38. Although you should not go to the point of absurdity, accurately calculating the degrees. It is enough to remember that very hot water is the enemy of sharpness.
• Proportions. Often, the exact proportion is found in mustard recipes: 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 seasoning. Gradually adding water to the powder and mixing thoroughly, you must bring the mustard to a state of thick sour cream.
• Powder preparation. Before you dissolve the mustard powder, it should be sieved through a sieve so that the seasoning is homogeneous. In addition, it is always necessary to control the shelf life of the powder, because with long storage it loses its useful and burning properties.
• Spices and additives. In addition to the main ingredients (sugar, salt, vinegar, vegetable oil), various spices and foods are often added to mustard to improve the taste and color: turmeric, ginger, tarragon, cinnamon, chili, fruit, brines, wine, honey.
• Aging. A very important point that people who do not know how to make mustard powder from mustard powder are really sharp. Seasoning needs time to insist and reveal its taste. After stirring, the mustard should be left at room temperature for 12 hours, and then put it in the refrigerator. Some culinary experts believe that full aging takes a day.
• Storage. Mustard is not afraid of bacteria and mold, but can dry out and eventually lose its sharpness. Therefore, it must be stored in small jars, in the dark and cool.

Classic table mustard

Structure:

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

Cooking:

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

Mustard on brine

A convenient and economical way to quickly make mustard from powder. Any tomato or cucumber pickle is suitable, but it is better to take a pickle from pickled vegetables, it already has sugar, vinegar and salt. Therefore, the recipe uses very few products. Structure:

• Mustard powder - 25 grams.
• Oil - a tablespoon.
• Brine.

Cooking:

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

Mustard with honey

Honey gives piquancy to piquancy and sweet taste 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 carefully heat the honey in a water bath or in the microwave. Ingredients:

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

Cooking:

1. Sift the powder and mix with warm water until liquid sour cream.
2. Add salt, lemon juice, oil and heated honey.
3. Mix thoroughly, put in a glass jar, wrap in a towel and incubated for four days at room temperature. Put in the refrigerator.