Making mustard from a 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 classical vinegar seasoning? You can learn all the secrets of the most popular and hot seasoning in the world and learn how to make delicious mustard sauces right now, just by reading this article.
The benefits of mustard for the body
The main property of mustard - to warm the body through increased blood circulation - has been known since the time of Hippocrates and has been widely used for medicinal purposes for colds and reducing mental abilities from overwork. Later it became known that most microbial pathogens that provoke respiratory diseases, as well as a huge number of fungal strains, simply do not withstand the aggressive effects of both dry and diluted substances. From here - the universally distributed external ointments with this component and drinking elixirs with the addition of burning powder.
Even the simplest mustard recipe for every day is a unique preventative cold remedy. Vitamins such as A, groups B, E, unsaturated fatty acids, antioxidants, and glycosides are part of a regular sauce.
Mustard "Traditional"
Supporters of simple Russian cuisine with no frills will like a mustard recipe that does not include preservatives and flavorings.
To prepare such mustard is very simple:
- 3 full tablespoons of sifted mustard powder are diluted with 180 ml of warm water and removed to heat for 9-11 hours;
- after the set time, excess water is poured from the surface of the thickened sauce, and the thick is mixed well and half a small spoonful of salt and sugar is introduced into it;
- when the grains of crystalline substances dissolve, the mustard is transferred to a glass jar, pour 2-3 tbsp. tablespoons of sunflower oil and cleaned in the cold.
To extend the shelf life of home mustard in a jar, before covering it with a lid, put a slice of lemon.
Pickle Mustard Recipe
Cucumber pickle is most often simply poured into the sink, however, it is possible to cook exceptionally tasty and aromatic mustard seasoning on it.
Recipe for mustard with pickle:
- a third of a glass of dry mustard is bred with a glass of hot cucumber brine until smooth;
- in the process of mixing the solution, 2-3 teaspoons of sunflower oil is gradually added to it;
- if the concentration of the brine is high enough, no more spices are added to the mustard, if the solution is weak, then a pinch of salt and sugar is mixed in the finished sauce.
To get an original flavor of seasoning, you can experiment with different types of brine - take tomato or cabbage. The shelf life of jars with hot sauce according to this recipe is about 10 days.
French mustard
Favorite mustard of French aristocrats has a spicy taste and is unusually in harmony with all kinds of baked meat and traditional Russian jelly.
Parisian mustard recipe:
- 20 full tablespoons of mustard powder are sieved and diluted 1/3 cup boiled water;
- another 1/3 cup of water is boiled and immediately brewed 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, the thick mix well and add a quarter cup of 6% vinegar, 0.5 tbsp. tablespoons of salt, 1 tbsp. a spoonful of granulated sugar, 1 bud of cloves and a third of a teaspoon of cinnamon powder;
- 1 onion is scrolled in a meat grinder through a fine wire rack, passer in 2 tbsp. tablespoons of sunflower oil and enter the cooled frying in mustard sauce.
Mustard with onions is good even just as a spread on bread.
Honey mustard
The recipe for the preparation of mustard with honey involves adding any available sweet product to the sauce - even old honey that has been candied and has lost its appearance is suitable. The main thing is that it is natural, and the liquid consistency of the delicacy is easy to return by heating it in a water bath.
"Honey" recipe for the preparation of mustard powder:
- 5 tbsp. tablespoons of mustard powder mixed with a pinch of salt and dilute a third glass of warm water;
- remove the mixture in heat to insist;
- after 6-8 hours, add two tablespoons of mustard oil, 2 teaspoons of lemon juice or 1 teaspoon of 6% vinegar, to a teaspoon of honey in the sauce.
After mixing all the ingredients, the hot sauce is transferred to a glass jar, closed with a nylon cover and kept on the bottom shelf of the refrigerator for another week to make the mustard taste fuller.
Spicy mustard “Vigorous taste”
A sharp sauce makes a high concentration of the raw material relative to other components. The basis of the mustard recipe from the powder is taken the traditional version of the preparation of the sauce without preservatives or a simplified recipe with vinegar.
It is best to adhere to the following proportions:
- 7 tbsp. tablespoons of dry matter are diluted with hot (80 ° C) water to a thick paste;
- in a container with mustard, pour 1 teaspoon of sugar and the same amount of salt, 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.
In order for the mustard to burn, it must be allowed to stand for 10-12 days in the cold, and only then can you open the jar and enjoy the bright taste of fiery seasoning.
Mustard "Apple flavor"
For this recipe, mustard sour varieties of our domestic apples, like Antonovka or White filling, are great. Such a fragrant sauce fits perfectly into the composition of sour cream dressings for vegetable salads or as an addition to meat dishes:
- 1 average apple is baked in the oven until cooked, then wiped until a smoothie is smooth;
- in still warm mashed potatoes with a thin stream and with constant stirring, pour 1 tbsp. a spoonful of dry mustard, then - 0.5 teaspoon of salt and cinnamon, 1 teaspoon of sugar and lemon juice;
- before transferring the mustard to the jar, add 1 tbsp to the hot sauce. a spoonful of vegetable oil and 6% vinegar.
You can use the seasoning after 3 days. Normally, mustard should give 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 sweetish taste and the presence of wheat flour in the list of ingredients. It is best served with vegetable stew, legumes, asparagus dishes.
English mustard recipe from powder at home:
- 10 full tablespoons of mustard powder is brewed in the evening 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 in a uniform sauce 3 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of baking flour, a pinch of black pepper and salt;
- at the very end of the preparation of mustard, a third of a glass of wine vinegar is introduced into the mixture, then everything is quickly stirred and the jar is closed with a nylon cover.
Such mustard the longer you insist, the more saturated 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 intended purpose, because there are real legends about fatty German sausages in spicy mustard sauce.
German Powder Mustard Recipe:
- ¾ cups of dry matter is brewed with 110 ml of boiling water and everything is thoroughly stirred with a fork;
- after 10-12 hours of insisting in heat in a thick sauce are introduced in turn: a pinch of salt and cinnamon, 1.5 tbsp. tablespoons of granulated sugar, 0.5 teaspoon of salt;
- the resulting mixture is slightly whipped with a whisk until all crystals of salt and sugar are dissolved, and only then 2 tbsp. are poured into it. tablespoons of white muscat 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 dark brown color and a peculiar sweet-viscous taste. An unusual addition in the form of juniper berries is considered to be a feature of the preparation of this mustard recipe at home.
Bavarian mustard technology:
- 5 tbsp. tablespoons of dry matter are mixed with a pinch of salt and the same amount of black pepper;
- separately in a coffee grinder you need to turn into a powder of 0.5 tbsp. tablespoons of dried juniper berries and a couple of bay leaves;
- the 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 again brought to a boil;
- immediately after dissolving the sugar, the syrup is removed from the heat, filtered through 4 layers of gauze and diluted with a mustard dry mixture.
The cooled mustard is laid out in a jar and cleaned 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, complementing the recipe with unexpected ingredients 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;
- piquant if instead of part of the sugar to use honey or caramel syrup;
- gentler, if at the end of cooking to add a few tablespoons of milk or mayonnaise.
The concentration of the powder can also be changed, thereby regulating the sharpness of the finished seasoning. The standard ratio of liquid to dry matter is part of the powder to 4 parts of the liquid, but you can optionally deviate from these standards in any direction.
The temperature of the water for diluting the powder can vary in the direction of increasing the scale, starting from 30 ° C and ending with 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, however, the sauce devoid of the classic preservative will become worthless 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 mustard must be “rested” immediately after mixing all the ingredients, and the longer this “rest” lasts, the more tasty and spicy the product will end up .