What kind of water to pour mustard in. Vigorous mustard "snake-gorynych". Brine mustard recipe

Mustard is a spicy plant from the Mustard genus, which includes 4 species.

Most culinary enthusiasts are familiar with table mustard, which is actively used in cooking. An interesting fact is that this seasoning has been used since ancient times; it was especially popular in Europe in the 13th century. This spice appeared in Tsarist Russia at the end of the 19th century.

No matter what century it is, no matter how popular mustard is, it is still used. The product has such distribution thanks to beneficial properties. So, we can highlight the following:

Mustard seeds are rich in vitamins B1, B2, E.
Mustard seeds are known for their beneficial substances; they are full of vitamins, have bactericidal properties, are good for the stomach and intestines, and are able to regulate metabolism.
Even the leaves of the plant contain many vitamins and are rich in iron and calcium salts.
Mustard is an excellent anti-cold remedy.
This miracle plant can cause cell regeneration, which accelerates wound healing.

In general, Mustard brings many benefits, but there must also be contraindications. And they are! People with kidney disease, pneumonia and tuberculosis should refrain from consuming the spice. No matter how strange it may be, you should also not abuse mustard if you have stomach diseases: high acidity, ulcers.

This is such a unique plant, it heals with one hand and aggravates the health condition with the other.

Mustard from powder at home: step-by-step instructions

As mentioned above, mustard is popular in cooking. In India and Pakistan, its grains are fried in vegetable oil, which adds an oriental touch. But the most popular use is the production of Mustard seasoning.

There are many ways to prepare seasoning as there are several varieties of seasoning.

The most popular varieties of mustard:

Dijon is the most popular in the world. There are more than 20 options for its preparation.
English - ancient recipes are used for its preparation; the seasoning includes vinegar, sometimes apple juice or cider.
Bavarian – in this seasoning you can find pieces of fruit, and during the cooking process spices and honey are added to it.
American is a liquid seasoning made from white mustard seeds with added sugar.
Russian is the hottest seasoning.
Gardal – mustard with pickled cucumbers.

Any of the options presented above can be prepared at home. There are 3 words to remember: temperature, time and proportions. There are several secrets that must be used skillfully:

You need to pour mustard with water in the following ratio: for 1 spoon of mustard you need 4 tablespoons of water.
The water temperature should be 58 degrees, this will reveal the full range of flavors of the seasoning. The higher the degree, the spicier the mustard.
After diluting the powder with boiling water, add 20 ml of cold water.
Let the mustard sit for about 15 hours, after diluting with water.
Spices that make mustard for every taste, for example, you can add cinnamon, black allspice, cloves, even pieces of fruit. The main thing in this matter is to know when to stop.

The best mustard recipes at home

Among the abundance of recipes on the Internet, you can find seasoning for every taste, both in finished form and in recipes. Of course, the great mustard makers don't share their recipes because the competition is fierce. The most interesting are the old recipes, they are full of flavors, and they do not add modern seasonings, which makes the mustard “vintage”.

The most interesting and uncomplicated recipes: English mustard according to the recipe of the great-, great-... great-grandmother, sophisticated French mustard from the city of Dijon in a modern way and Russian mustard.

Recipe 1. Old English mustard with a modern twist

The modern recipe for making English mustard does not involve wine or apple juice, but it is no less interesting.

Necessary for cooking:

Mustard powder -200 grams
Vinegar – 60 grams
Flour – 50 grams
Sugar – 100 grams
Salt – 12 grams
Water – 100 grams
Ground black pepper - optional

The ingredients must be used in the following order:

Sift the powder through a sieve, then pour boiling water over it, stirring thoroughly until it becomes a thick dough.
Drain the water and add hot water again (100 grams). Leave it for a day, maybe overnight.
Drain the water and mix thoroughly.
Add salt, sugar, flour and black pepper, pour vinegar. Mix very well.
Place the prepared mustard in a ceramic dish and store in a cool place.

Recipe 2. Dijon mustard

To prepare the seasoning you will need:

Mustard powder - about 50-60 g.
Water – 100 ml.
Natural honey – 1 tbsp. l.
Garlic – 1 clove
Dry white wine – 200 g.
Salt – 5 g.
Onions – 1 onion (large)
Vegetable oil – about 5 ml.
Tabasco sauce - no more than 1 teaspoon

Detailed instructions for the preparation process:

Peel the onion and chop it finely. Do the same with garlic.
Pour water into a saucepan, add onion and garlic. Add wine and honey, then mix thoroughly.
Bring the mixture to a boil. Cook over low heat for five to seven minutes.
Sift the boiled mixture through a sieve and cool.
Add mustard powder to the marinade and mix with a whisk.
Add Tabasco or tomato paste, pour oil, add salt, mix thoroughly.
Cook the mixture until it thickens like sour cream.
Cool and pour into jars. Place the prepared mustard in the refrigerator for 2 days, after which it can be consumed.

Recipe 3. Russian mustard

For this recipe, take about 50 grams of mustard powder and 150 ml of water, no more than 5 ml of vinegar, 0.5 teaspoon of salt and 1 tbsp. sugar, also 30 ml. vegetable oil.

Preparation:

Pour mustard powder into a deep bowl and pour 50 ml of it. water 85 C and stir until smooth. This water temperature is what makes the mustard hot.
After this, pour another 100 ml. hot water, now do not stir. After all this, put the mixture in a warm place for 10 hours.
When the ingredients have steeped, you need to drain the water. This will remove excess bitterness. Pour in sunflower oil and stir.
Add salt, add sugar, stirring thoroughly. Pour in vinegar and refrigerate for another 1 day.

How to store mustard?

Mustard, like all products, has its own shelf life, even if you prepare it at home. Of course, home-cooked foods do not stay in the refrigerator for long. But we must still remember that nothing lasts forever.

Rule number one is to store the seasoning in the refrigerator or in a cool place. Rule two - the jar must be tightly closed with a lid. And finally, homemade mustard should not be stored for more than 5-7 days, it is not a showpiece. Eat for your health!

Mustard from powder at home: video

Mustard is perhaps one of the most popular sauces among Russians. And this is not surprising, because without it it is difficult to imagine some of the dishes especially beloved by our compatriots. For example, what would jellied meat be without mustard? And how good are sausages fried over a fire! And a piece of lard with mustard and garlic - well, it’s simply delicious! You can easily buy mustard in any store, but its taste or spiciness is not always satisfactory. Homemade mustard is another matter - you can always make it the way you want, taking into account personal preferences, and at the same time add the desired flavor notes to it, for example, honey, lemon juice or spicy spices. And in general, homemade mustard is always tastier, more natural and healthier than any store-bought counterparts. Do you agree? Then let's get started!

Homemade mustard is prepared without much difficulty, and even inexperienced housewives can cope with this task. In the simplest variation, mustard powder is mixed with water, salt, sugar and spices, and then kept in a warm place for several hours - from 6 to 10. However, if you want a truly aromatic and spicy sauce, it would be more advisable Buy mustard seeds and grind them into powder yourself. In addition, homemade mustard can also be made using whole mustard seeds - in this case, you will get a condiment known as Dijon mustard.

To prepare mustard, use only high-quality mustard powder, paying attention to its expiration date. It is recommended to sift mustard powder - thanks to this procedure you minimize the likelihood of lumps forming when mixed with water. By the way, about water. In recipes, mustard is usually ground with boiling water or hot water - keep in mind that boiling water softens the taste of the seasoning, reducing the heat, so if you need very hot mustard, add warm water. Mustard powder should be thoroughly mixed with water to a homogeneous consistency - it is very convenient to use a whisk for this. The consistency of the final mixture should resemble thick sour cream.

Adding vegetable oil to mustard reduces the pungency of the final product. Thus, if you need strong mustard, use it to a minimum, but if you want a seasoning with a delicate taste, add more oil. Despite the fact that homemade mustard is a simple product, prepared from just a few ingredients, this does not at all negate the opportunity to experiment. To get a new flavor, you can add spicy spices to mustard, such as black pepper, cinnamon, cloves, nutmeg and ginger, as well as honey, lemon juice, white wine, applesauce and even tomato paste. After the mustard has been infused at room temperature for several hours, it should rest in the refrigerator for about a day before use. The longer the mustard sits, the spicier it will be.

Homemade mustard is not stored for very long, so it makes no sense to prepare it for future use - it is better to do it as needed, especially since the recipe is extremely simple. On average, mustard can be stored for about three months in a cool place, but usually after a month and a half the product begins to lose its original taste and aroma. To keep homemade mustard fresh longer, you can put a thin slice of lemon on it. You can also use lemon to “revive” dried seasoning - add a few drops of lemon juice to the mustard and add a pinch of sugar.

And finally, a little about the benefits. Homemade mustard not only makes dishes tastier and increases appetite, but also has a lot of valuable properties. Mustard seeds contain a large amount of vitamins, minerals and essential oils, which have a comprehensive effect on health. First of all, mustard is rich in vitamins A, D, E, B vitamins, potassium, calcium, zinc, iron and magnesium. This allows it to have a beneficial effect on digestive processes, actively break down fats, speed up metabolism, maintain cardiovascular health and fight colds.

Homemade mustard is not only an excellent companion for various dishes, but also an excellent marinade for meat. softens meat fibers well and makes meat even more appetizing. Even if you just spread a little mustard on a slice of bread and serve it with the soup, it will turn out especially tasty. Want to try it soon? Our recipes are already waiting for you!

Homemade mustard “Classic”

Ingredients:

3 tablespoons mustard powder,
2 teaspoons vegetable oil,
1/2 teaspoon sugar,
1/2 teaspoon salt,
200 ml water.

Preparation:
Place mustard powder, salt and sugar in a dry, clean jar. Pour in boiled water, allowing it to cool slightly beforehand, and stir until a homogeneous consistency is obtained. The consistency of the mixture should resemble thick sour cream and not contain lumps. After this, the mustard should be placed in a warm place for 10 hours, closing the jar with a lid. After this time, add oil to the mustard and mix well.

Mustard with honey has a mild taste, so it can be used when marinating meat and as a base for salad sauces. To prepare mustard, you can use either fresh or candied honey - in the latter case, it should first be melted in a water bath or in the microwave.

Homemade mustard with honey

Ingredients:

5 tablespoons mustard powder,
4-6 tablespoons of water,
1 tablespoon honey,
1 teaspoon vegetable oil,
1/3 teaspoon salt.

Preparation:
Dilute mustard powder in hot water until a homogeneous mass without lumps is obtained. Add salt, honey and vegetable oil. Mix well. If you want a sweeter mustard, add more honey. Place the mustard in a jar, close the lid and leave in a warm place overnight.

Fans of especially spicy mustard that will take your breath away will surely love our next recipe. To make the mustard even hotter, add ground ginger to it and do not forget that you should not mix mustard powder with boiling water, as it softens the pungency. An important condition for obtaining hot mustard is also long-term infusion in the refrigerator - at least a week.

Homemade mustard “Yadrenaya”

Ingredients:

6-8 tablespoons of water,
1 teaspoon sugar,
1/2 teaspoon salt,
1/2 tablespoon apple cider vinegar.

Preparation:
In a jar or container, mix mustard powder with hot water well, pouring it in a thin stream. There should be no lumps left in the mixture. Close the jar or container with a lid and put it in a warm place for 7-10 hours. During this time, liquid will form on the surface of the mustard - no need to drain it if you want a really spicy mustard. Next, you need to add sugar, salt, apple cider vinegar and mix everything thoroughly. After the mustard has been infused in the refrigerator for a week, it is ready to eat.

Russian mustard is another example of a particularly hot condiment. Its distinctive feature is the use of aromatic spices, due to which this mustard has a unique aroma.

Homemade mustard “Russian style”

Ingredients:

100 g mustard powder,
2 tablespoons vegetable oil,
1 tablespoon sugar,
1 teaspoon salt,
2 bay leaves,
2 buds of cloves,
1 pinch of cinnamon,
1/2 cup 3% vinegar,
1/2 glass of water.

Preparation:
Pour water into a small saucepan, bring to a boil, add bay leaf, cloves, cinnamon, sugar and salt. Stir, remove from the stove, cover the pan with a lid and let it brew. After 10 minutes, strain the liquid and gradually pour into mustard powder, stirring. Next add vegetable oil and vinegar. Add vinegar gradually so that the mustard does not turn out too liquid. Stir until smooth and transfer the mustard to a jar. Before use, it should sit in the refrigerator, covered, for 24 hours.
Adding lemon juice to mustard, as in the following recipe, not only gives the product a pleasant sourness and subtle aroma, but also extends the shelf life.

Homemade mustard with lemon juice

Ingredients:

2 tablespoons mustard powder (heaped),
1 tablespoon lemon juice,
1/2 teaspoon salt,
1/2 teaspoon sugar,
1/4 teaspoon curry,
80 ml water.

Preparation:
Place mustard powder in a jar and stir with boiling water. Close the jar with a lid, wrap it in a towel and leave for 8 hours. Add oil, lemon juice, sugar, salt and curry. To stir thoroughly. Mustard is ready to eat.

To prepare mustard, brine (cucumber, tomato or cabbage) can also be used, which is very important in the cold season, when preserves are actively consumed and the brine is usually poured out. Depending on the taste of the brine, the mustard will have certain flavor notes. In general, brine usually adds a pleasant acidity to the sauce.

Homemade mustard with cucumber brine

Ingredients:

6 tablespoons mustard powder,
8-10 tablespoons of cucumber pickle,
1 teaspoon vegetable oil.

Preparation:
Mix mustard powder with chilled brine until smooth in a clean, dry jar. Stir with vegetable oil and let the mustard brew at room temperature for 6-8 hours.

Dijon mustard is a traditional French condiment that has a mild taste and an extremely appetizing aroma. Almost everyone likes this mustard. It can be added to salads, served with fish dishes and used to marinate meat - it will turn out simply delicious.

Ingredients:

80 g mustard beans,
60 g powdered mustard,
2 glasses of dry white wine,
2 large onions,
2 cloves of garlic,
2 tablespoons of flower honey,
1 tablespoon vegetable or olive oil,
salt to taste.

Preparation:
Place finely chopped onion and pressed garlic into a saucepan. Pour in the wine, bring to a boil and cook over low heat for 5 minutes. When the mixture has cooled, strain the wine and discard the vegetables. Pour the wine back into the pan. Add melted honey, salt to taste and mustard powder. Grind thoroughly so that no lump remains. Add oil, stir and place the pan on the stove. Add the mustard seeds, stir and cook, stirring constantly, until the mixture becomes thick. Place the prepared mustard into jars.

Applesauce mustard is a type of fruit mustard. Pears or grapes can also be used to prepare it. This seasoning, which has a mild taste with sweet and sour notes, is perfect for meat dishes, salads and cheese slices. This kind of mustard cannot be called spicy, but it can be offered to children.

Delicate mustard on applesauce

Ingredients:

1 sour apple
1 tablespoon mustard powder,
1 tablespoon sugar,
1 tablespoon vegetable oil,
1.5 tablespoons of 3% vinegar,
1 teaspoon lemon juice,
a pinch of salt,
a pinch of cinnamon.

Preparation:
Wrap the apple in foil and bake in an oven preheated to 180 degrees for 15 minutes. Let the apple cool, peel it, rub the pulp through a sieve and mix with all the ingredients on the list, adding vinegar last. If you find the mustard sour, you can add a little sugar. After the mustard has been infused for two days in the refrigerator, it can be consumed.

Homemade mustard will not leave anyone indifferent. And there are so many different variations of it you can prepare, just have time to try! Bon appetit to you and your loved ones!

It is not always possible to buy suitable mustard in the store: it often lacks sharpness or taste. But such a seasoning for ready-made dishes can be made at home from simple and affordable ingredients. Depending on the method of processing the grains, mustard is divided into grain and powder. Mustard powder, in turn, is widely used in the preparation of traditional paste-like seasoning. You can buy it at any pharmacy and prepare your favorite seasoning at home.

To get a decent result, it is important to know not only how to make mustard at home and according to what recipe, but also what grains to use. The taste of the finished seasoning will directly depend on this.

How to make mustard at home

When preparing the seasoning, all three types of mustard are used: white, Sarepta and black. And in each case the taste of the spice will be different. It should be noted that the full one is presented in another article on our website.

White mustard has a milder taste, unlike Sarepta (brown) or black. Brown grains, which have a specific, pungent taste and smell, are suitable for preparing Russian spicy seasoning. However, at home, the taste of the finished spice can be adjusted by the amount of ingredients specified in the recipe.

Preparing mustard at home involves diluting a certain amount of mustard powder with water and adding flavorings: sugar, salt, vinegar, etc. Moreover, the taste of the finished dish is influenced not only by the color of the grains, but also by the temperature of the water that is poured into the powder. The following pattern is observed here: the higher the temperature of the liquid, the softer the result will be, and vice versa. That is why, to prepare hot spices, the powder is never poured with boiling water. It is enough that the liquid temperature is no higher than 40 degrees. But just like the plant variety, the flavor of the finished dish can be adjusted to suit personal preferences.

How to make mustard at home from mustard powder

Depending on the addition of certain ingredients to the recipe, the taste of the prepared mustard will differ. By experimenting with the composition, you can find your ideal recipe for this seasoning.

According to the classic recipe, we prepare mustard at home from powder in the following sequence:

Mustard powder (6 teaspoons) is poured into a clean, sterile and dry 200 ml glass jar.
The powder is poured with warm water (180 ml) and mixed well until smooth. It is important that there are no dry, poorly diluted lumps left.
The jar with mustard mass is sent to a warm place for 10-12 hours. You can put it near the battery. Heat is a must to start the fermentation process.
After a while, liquid will appear on the surface of the mustard mass, which is carefully drained.
The remaining ingredients are added to the jar of mustard: salt (1 teaspoon), vegetable oil (2 teaspoons), sugar (½ teaspoon). In the classic recipe, no other ingredients are included in the seasoning. Information about what is included can be found in a separate article.

Seasoning prepared according to the classic recipe can be stored in the refrigerator for up to six months.

Mustard seasoning prepared with cucumber or tomato brine is sharper and more pungent. Just like in the previous recipe, mustard powder (3 tablespoons) is diluted to the desired consistency with liquid, but not water, but brine. The resulting mass is thoroughly mixed, tightly closed with a lid and sent to a warm place for 8 hours. After the specified time, the liquid formed on top is drained, sugar to taste (a pinch) and a teaspoon of vegetable oil are added.

Another recipe for spicy Russian mustard is performed in the following sequence:

In a saucepan, bring water (125 ml) to a boil with spices: a teaspoon of salt, a tablespoon of sugar, cloves and bay leaf. The finished solution is filtered and cooled.
Mustard powder (100 g) is poured into a warm spicy solution, vinegar (100 ml) and vegetable oil (30 ml) are added.
The mass is mixed well to a homogeneous consistency and transferred to a glass jar. In a day the seasoning will be ready.

The most delicious seasoning is obtained not from mustard powder, but from freshly ground grains of various types. In addition to traditional spices, other spices are added to it, such as red pepper, nutmeg, coriander and others.

Making grainy mustard at home

The soft and mild grainy seasoning has a delicate, slightly sweet taste, which is not always possible to reproduce at home. To avoid excessive sharpness, it will be useful to infuse it for a long time and process it thermally. However, when preparing it yourself, you can adjust the spiciness to your taste. It’s hard to surprise anyone with the bitter-pungent taste of mustard seeds mixed with water. And only thanks to flavoring additives, salt, sugar and vinegar, it turns into an interesting and unusual seasoning.

The spice is prepared in 2 stages. First, yellow mustard seeds are infused for two days in the refrigerator to eliminate the pungency and bitterness and give a sweetish taste. To do this, the grains (200 g) are washed under running water, transferred to a saucepan and poured with apple cider vinegar and juice (125 ml each). For a more piquant taste, it is recommended to replace a third of the yellow grains with black or brown ones.

After two days of infusion, a tablespoon of sugar and a teaspoon of salt are added to the grains, as well as 2 tablespoons of honey and apple cider vinegar. You can read about this in a special section of our website.

Place the saucepan on the fire, bring its contents to a boil and cook, stirring constantly for 2 minutes. For spicier mustard, the heat treatment time is reduced. The third part of the hot mass is transferred to a blender, crushed, and then mixed with whole grains. This is necessary to make the consistency thicker.

Homemade mustard is a very tasty and aromatic sauce that can be added to almost any main course, as well as appetizers. It should be noted that today there are many options for preparing such a dressing. But, unfortunately, most people are accustomed to purchasing this sauce in the store. However, if you take a closer look at the composition of this product, you will quickly see that, in addition to it, various flavorings are often added. In this regard, many people have a question about how to make homemade mustard, which will have a special taste. In this article we decided to answer the question posed.

General Product Information

Making mustard at home is easy and simple. But before we tell you how exactly this is done, we decided to tell you what kind of product it is.

Table mustard is a seasoning made from whole or crushed seeds of the plant of the same name with the addition of food vinegar, some kind of base (for example, water), as well as other ingredients. This product is considered one of the most popular sauces in Russian cuisine. It enhances the formation of gastric juice and increases appetite, as a result of which food is absorbed several times better.

However, it should be noted that homemade mustard is contraindicated for people with digestive problems. This is due to the fact that the sauce based on it always turns out to be very spicy.

What is it used for?

Homemade mustard made from powder is quite often used as a seasoning for meat dishes. In addition, there are many recipes for marinades, which also include this product, but only in the form of whole seeds or powder.

Mustard at home: step-by-step recipe

Homemade is the easiest and fastest way. This sauce always turns out much tastier and spicier than store-bought. In addition, it will not contain preservatives that are harmful to human health. It should also be noted that homemade mustard fizzles out quite quickly. In this regard, it is recommended to make as much as you can eat in one sitting.

So, to prepare hot sauce we need:

mustard powder - approximately 50 g;
boiled water - about 100 ml;
table salt and fine sand-sugar - use as desired;
apple cider vinegar 6% - use to taste;
non-deodorized olive oil - large spoon;
crushed turmeric - ½ small spoon.

Cooking process

You can prepare mustard at home quite quickly. To do this, sift the powder through a tea sieve and place it in a deep bowl. Next, you need to pour boiling water into it and mix thoroughly so that no lumps form. After this, you should fill the pan halfway with water, place a bowl of sauce in it and put it on medium heat. The mustard must be heated in a water bath for 20 minutes. After the specified time has passed, you need to remove the bowl with the seasoning, and then immediately add sugar and table salt to it. It is also recommended to add a small amount of crushed turmeric to give the mustard a pleasant shade.

Finally, add a little olive oil to the ingredients. After this, all components should be thoroughly mixed until a homogeneous paste is obtained.

How should it be stored?

After homemade mustard powder is prepared, it should be placed in a glass jar with a screw-on lid. It is recommended to store the sauce in this form in a dark and cool place. If you neglect this advice, homemade mustard will very quickly lose its taste and aroma.

It is advisable to use this seasoning after two days of storage in the refrigerator.

Old Russian mustard at home

As mentioned above, this sauce can be made in different ways. Above you were presented with a classic recipe using a standard set of ingredients. If you want to make a more original seasoning, we recommend using the method described below. For it we will need:

mustard powder - approximately 50 g;
cucumber or tomato brine - 100 ml;
crushed cloves - about 6 g;
powdered sugar - 3 large spoons;
apple cider vinegar 6% - use to taste.

Quick cooking method

Any mustard at home is prepared according to the same principle. Using it in practice, you can make any one yourself on any basis. In this recipe, we decided to use cucumber or tomato brine. Thanks to this liquid, you will get a very aromatic and tasty sauce that can be served with both meat and fish dishes.

So how to make mustard at home using vegetable brine? To do this, sift the aromatic powder through a small sieve and then place it in a bowl. Next, you need to add cucumber marinade to the mustard flour, which is recommended to be kept at room temperature beforehand (so that it becomes warm). By mixing both components with a spoon, you should obtain a homogeneous mass. To thicken it a little, it needs to be heat treated. To do this, the bowl of mustard should be placed in a water bath and heated for ¼ hour. In this case, it is recommended to stir the contents of the dishes regularly with a spoon.

The final stage in preparing the sauce

As you can see, mustard is made quite quickly at home. After it has been heat treated, it must be removed from the water bath and then flavored with powdered sugar and crushed cloves. These ingredients will give the sauce a special taste and aroma. To make it more spicy and keep it unchanged for a long time, you should also add apple cider vinegar to the seasoning.

Then you need to mix the ingredients, cool in cold air, and then place in small glass jars and screw tightly with metal lids. If you do not plan to immediately use the sauce along with any dish, then it is recommended to store it in the refrigerator for a short time.

Features of preparing Russian sauce

Now you know exactly how and what mustard is made from at home. The recipe for this sauce can include completely different ingredients. As a rule, it is made on the basis of ordinary drinking water. Although some housewives often dilute mustard powder with cucumber or tomato brine.

If you want the sauce you prepare to not dry out for a long time, we recommend preparing it with fresh milk. If the aromatic seasoning has dried out, it can be easily diluted by adding low-concentrated table vinegar.

How to change taste and color?

If you are tired of classic mustard, which is made from a standard set of ingredients, then we recommend adding one of the following products to it: ground allspice, ginger, nutmeg, applesauce, anise, star anise, chopped sorrel, grated capers, bay leaf, cinnamon , cabbage pickle, basil, thyme, etc. These ingredients will allow you to significantly change the taste of the sauce, as well as its color and aroma.

Let's sum it up

Homemade mustard always tastes better than store-bought mustard. It should be noted that this sauce can be used not only for adding it to meat or fish dishes, but also mixed with mayonnaise or oil, and then seasoned with various salads. Believe me, even the most picky member of the household will not be able to refuse such a dinner.

.1
Russian mustard is a product that can knock sparks out of the eyes, as well as revive a person to eternal life. This is exactly what was customary to say among our ancestors, who were very fond of this seasoning. In order to prepare such a valuable product yourself, you need to know a few secrets, use only high-quality ingredients and not break the rules!
.2
So, how to make vigorous mustard? First of all, prepare the required amount of hot water. In general, you need to take enough of it so that it covers 200 g of mustard powder by about one to two centimeters. Mix well until smooth. Don't leave any lumps.
.3
The resulting mixture must be covered with a lid and then placed somewhere in a cool, dry place. The mixture must sit for about five to six hours. This time is needed so that your mass is not too bitter, and the powder loses its unpleasant taste.
.4
After the mixture of mustard powder and water has infused for five to six hours, open the lid and drain the settled water. As a result, you will get a very thick, homogeneous mass. When deciding how to prepare vigorous mustard, the correct use of salt and sugar during the cooking process plays an important role.
.5
First of all, it is important to decide for yourself how powerful you want the product to be. The higher this indicator, the more granulated sugar should be. In general, for the mass that you prepare according to this recipe, it is enough to take one teaspoon each of salt and granulated sugar. In addition, it is important to add about two to three tablespoons of vegetable oil to the mixture.
.6
You can supplement this list with other spices, for example, cloves. Everything in this case depends on your taste. Mix all ingredients again. Please note that the mustard should not be too thick. If necessary, add a little more boiled warm water.
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However, in this case it is necessary to bring the mass to a creamy, smooth consistency. Your vigorous mustard is ready. Now you need to transfer the resulting mass into a porcelain or glass bowl, and then close it very tightly. The mustard should sit for about 2-3 days in the refrigerator. After this, you can serve the product to the table.