How to cook mustard at home - the best recipes

Attention, spicy lovers! Do you know how to cook mustard? A spicy addition to dishes is even tastier if cooked at home. Fortunately, the procedure for creating a spicy sauce is not distinguished by the technical complexity of the processes.

Fast and hot: traditional dressing recipe

The versatility of the sauce has always captivated gourmets, because delicate spice and noticeable bitterness improve meat and vegetable dishes. Feel free to experiment with a mustard recipe by replacing foods and using different spices.

Used products (for yellow mustard):

• ½ cup mustard seeds;
• ½ cup white wine;
• ¼ cup wine vinegar;
• 30 g of sugar.

Used products (for brown mustard):

• ½ cup mustard seeds;
• ½ cup of beer;
• ¼ cup of water;
• 90 ml apple cider vinegar;
• 30 ml maple syrup.

Cooking process:

1. Mix the ingredients in a stainless steel bowl.
2. Cover and let stand for 2-3 days.
3. Pour the mixture into a blender and beat until it becomes smooth and slightly grainy.

Add 1 tablespoon of water if the sauce is too dense. Use a liquid to achieve the desired consistency. Spicy dressing will be stored for up to 6 months, refrigerated in an airtight container.

How to make mustard on beer? Ideal for sausages

Chef Jeremy Nolen renews German classics, adding new colors to familiar recipes. Fragrant sausages, tender fillets or routine sausages will discover new tastes with this sauce.

Products Used:

• ½ cup black mustard seeds;
• ½ cup yellow mustard seeds;
• ½ cup dark brown sugar;
• 1½ cups malt vinegar;
• 1 cup dry ground mustard;
• 2 glasses of dark beer;
• 150 ml of buckwheat honey;
• 60 g of salt;
• 30 g ground pepper;
• ¾ teaspoon of turmeric.

Cooking process:

1. In a medium bowl, combine black and yellow mustard seeds with vinegar, a glass of beer.
2. Cover, refrigerate overnight.
3. In a saucepan, mix the remaining beer with honey, brown sugar, salt, allspice and turmeric.
4. Bring the mixture to a boil.
5. Mix the resulting mass with a combination of mustard seeds, in a blender, bring the mixture to a puree state.

Transfer the sauce to a glass bowl. Store the gas station in the refrigerator; its shelf life does not exceed 3 months.

Chef exotic: sauce and pickled cucumbers

How to make mustard on cucumber pickle? Not every cook will think about this issue, but in vain! After all, the result of such manipulation is particularly acute, which unsettles even gourmets accustomed to the burning tastes.

Products Used:

• 90 g mustard powder;
• 175 ml of cucumber brine.

Loose spicy powder pour brine. If its taste is not bright enough and saturated, then add salt and vinegar to taste. Pour the mass into a special container, store in the refrigerator.

Cooking Tips:

1. For leisure, try experimenting with tomato, cabbage, or, for example, pickled pickled vegetables.
2. It is not necessary that the spins be homemade. Local housewives have successfully used leftover canned food.
3. Before transferring to a glass container, it is better to carry out a sterilization procedure with them.

Such a spicy addition goes well with meat, vegetable components of dishes. In addition, the sauce will help with colds, its vitamin composition improves blood circulation, the digestive tract.

Culinary foundations of American cooks. Simple recipe

What does perfect mustard look like? The classic recipe implies a rich yellow color, a pasty consistency. A similar technology is often used in American cuisine.

Products Used:

• 1 cup of cold water;
• ¾ cup of yellow dry mustard;
• ¾ teaspoon of coarse sea salt;
• ½ teaspoon ground turmeric;
• ⅛ teaspoon of garlic powder;
• ⅛ teaspoon of paprika;
• ½ cup white distilled vinegar.

Cooking process:

1. Put water, dry mustard, salt, turmeric, garlic and paprika in a small saucepan and beat until smooth.
2. Cook the mixture over medium heat for 36-40 minutes. Do not forget to constantly stir the mixture!
3. Beat vinegar, add to the total mass, continue cooking for an additional 6-8 minutes.
4. Let the resulting sauce cool to room temperature, then transfer it to an airtight container.

The yellow sauce will be quite hot in the first few days or even weeks, but will become softer over time. This dressing is in perfect harmony with meat products, adding to them unobtrusive sharpness.

A simple recipe for cooking mustard

The simple recipe uses both yellow and brown seeds of spicy spices. A grain-based dressing has always been famous for its positive effect on the digestive system.

Products Used:

• ½ cup mustard;
• ¾ cup of water;
• ¼ cup apple cider vinegar;
• 2 tablespoons of 100% maple syrup;
• ½ teaspoon of Himalayan rock salt;
• ¾ teaspoon of turmeric.

Cooking process:

1. Soak the mustard seeds in water for 23-25 ​​hours.
2. Combine all the ingredients in a blender and beat until you get the desired texture.
3. Transfer the finished mass to a glass jar, store in the refrigerator.

Over the next few days, bitterness will soften, the aroma will become richer and more pleasant. Depending on your preference, you can add a special sweetener.

Honey Story: Piquant aftertaste sweetness

The composition of mustard is rich in proteins and carbohydrates, useful minerals and acids are hidden in the spicy structure. Add honey in the cooking process, and the beneficial benefits of the sauce will be fully revealed.

Products Used:

• 90 g of yellow mustard seeds;
• 90 g of brown mustard seeds;
• 60 ml of honey;
• ¼ cup coconut vinegar;
• 60 ml of water;
• 25-30 g of fine sea salt.

Cooking process:

1. To start, you need to grind the spicy seeds. You can grind them manually in the old fashioned way using a mortar.
2. After the spices are ground, transfer them to a glass jar for storage and add the rest of the ingredients.
3. Mix well.
4. For best taste, keep dressing at room temperature for 8 hours.

Keep in the refrigerator and use hot sauce to make your favorite sandwiches and salads even tastier and more unusual! If the mustard contains too much vinegar, add extra honey or coconut.

When there is no strength to wait: 5-minute honey sauce

Just imagine! Fried sweet potatoes, chicken legs, baked tofu or diet vegetable salad ... Soft dressing based on mustard seeds and honey will ideally fit into all these dishes. But how to cook mustard in 5 minutes?

Products Used:

• ¼ cup organic honey;
• ¼ cup mayonnaise;
• ¼ cup Dijon mustard;
• 1 tablespoon of white distilled vinegar;
• ¼ teaspoon cayenne pepper.

Beat all the ingredients in a small container until smooth. Short-term manipulation, a minimum of necessary components - and before you juicy variation of spicy sauce.

Yo-ho-ho and a drop of rum! Mustard marinade with alcohol

If you can make beer sauce, why not go further and use stronger variations of the drinks? In the world of modern cooking, anything is possible, even bold combinations of whiskey and honey.

Products Used:

• ½ cup dry mustard;
• 3 tablespoons of vinegar;
• 3 tablespoons of whiskey with spices;
• 1 tablespoon of honey;
• ¼ teaspoon of turmeric;
• ¼ teaspoon of sugar;
• ¼ teaspoon of sea salt.

Cooking process:

1. Mix the ingredients until smooth.
2. Store the finished product on a shelf (not in the refrigerator) in a sterilized glass jar.

Try the sauce daily for a week, as soon as it meets your gastronomic preferences - transfer the jar to the refrigerator.

Piquant combination: brown grains and ground turmeric

The hot spice of this sauce will warm the stomachs even on the coldest days. Such mustard for the winter will serve not only as a flavoring addition to dishes, but also as a medicine that positively affects the immune system.

Products Used:

• 3 tablespoons of brown mustard seeds;
• ½ cup mustard powder;
• 3 tablespoons of vinegar (cider, white wine or sherry);
• ½ cup white wine or water;
• 60 g of salt;
• 30 g earthen turmeric.

Cooking process:

1. Grind all mustard seeds for a few seconds in a coffee grinder or manually using a mortar.
2. Mix with salt, spicy powder.
3. Pour in vinegar, wine or water, then mix well.

Pour into a glass jar and store in the refrigerator. Wait at least 12 hours before use. Refueling made in this way is stored for several months in the refrigerator.

Granular Sauce: Unobtrusive Taste

Correct mustard is one of those seasonings that comes in many flavors, textures, and varieties. If you're new to making sauces, this recipe is great as a starting point.

Products Used:

• 60 g of yellow mustard seeds;
• ¼ cup mustard powder (brown or yellow);
• ¼ cup of cold water;
• 75 ml of white wine vinegar;
• 30 g of salt.

Cooking process:

1. Grind the seeds to the desired texture.
2. Mix the powder and ground grains, add water, set aside for 8-11 minutes.
3. Add vinegar and salt, mix thoroughly.
4. Before use, refrigerate overnight in a sealed container.

Some cooks prefer convenience and simplicity when grinding hot beans using a coffee grinder. Others prefer old-fashioned equipment, including a mortar.

The latter option also has its advantages. For example, you can independently control the quality of the texture.

German traditions: preparing Bavarian mustard

This recipe allows you to make your own German-style sauce, which is a spicy and fresh alternative to traditional store dressings, marinades.

Products Used:

• ¼ cup of yellow mustard seed;
• 70 g of black mustard seeds;
• ¼ cup dry mustard powder;
• ½ cup of water;
• 1½ cup apple cider vinegar;
• 1 small onion (chopped);
• 2 tablespoons of brown sugar;
• 1 teaspoon of salt;
• 2 cloves of garlic (pressed);
• ½ teaspoon cinnamon;
• ¼ teaspoon allspice ;
• ¼ teaspoon of tarragon;
• ⅛ teaspoon of turmeric.

Cooking process:

1. Mix mustard seeds and powder in a small bowl.
2. Combine the remaining ingredients in a stainless steel pan.
3. Simmer on medium heat exactly until the mixture settles in half. This process will take about 12-17 minutes in total.
4. Then pour the mixture into a mustard mass.
5. The future sauce is kept, closed, stored at room temperature for 24 hours.

Beat the mustard mass in a blender or food processor until it acquires the consistency that you like - it can take 3 to 11 minutes.

Some secrets and tricks. Cooking features

How to cook mustard correctly? These tips will enrich your culinary experience, protect you from upsets at the first gastronomic failures:

1. Salt and vinegar provide a rich taste, and also increase the shelf life.
2. Without vinegar, the sauce will lose its taste faster.
3. If desired, add an assortment of aromatic herbs, including basil, oregano, parsley.
4. Mustard seeds form amazing combinations with cinnamon, nutmeg, cloves and onions.
5. There are three types of seeds: white, brown, and black. Pay attention to the composition of mustard, its grains.

White seeds provide a soft taste, this variety is not sharp and spicy. Black grains are used in the most burning subspecies of the sauce, brown - moderately sharp, have a characteristic aroma.