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Powdered mustard, the recipe for which is simple and accessible, is a frequent guest on the table. It is used in sandwiches, and meat is better digested with this seasoning. In addition, it is used when marinating poultry and meat before baking. Now you will learn how to prepare this seasoning yourself.

How to make mustard from powder?

Making mustard from powder at home is not at all difficult, quite the opposite, everything is simple, understandable and accessible. But at the same time you need to know some rules given below, following which the seasoning will definitely turn out:

Mustard powder must be sifted.
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 fillers, cinnamon, cloves and even pieces of fruit are added to mustard.

Always useful in the kitchen. It makes food more flavorful and tasty. This is especially true for meat dishes. And if suddenly it ends, it’s not a problem. Powdered mustard, the recipe for which is absolutely simple, will save the situation. According to 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 teaspoon;
ground black pepper - a pinch.

Preparation

IN mustard powder add a little water and stir.
Pour in vinegar, oil, add sugar and salt.
They're grinding it all out again.
The resulting mixture is left warm.
In an hour, the mustard powder will be ready.

A recipe for vigorous mustard from powder for those who love spicy food. But in in this case you need to be very careful, because just the smell of this seasoning will take your breath away. An excellent addition to jellied meat or fresh salsa. 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 teaspoons;
salt – ½ teaspoon;
water – 80 ml;
sugar, butter - 1 teaspoon each;
oil – 1 teaspoon.

Preparation

Pour dry powder, sugar, salt into a container and stir.
The water is cooled to 60 degrees.
Pour it into the dry mixture in parts and mix.
Place the container in a warm place for a day.
Then add oil and refrigerate for a week.
After this, homemade mustard from powder will be ready.

Made from powder, the recipe for which is presented below, has a not too pronounced pungency, rich taste and aroma. The recipe states large number sweetener, which you can add 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;
white wine 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 and oil, add bulk ingredients and stir.

You can buy ready-made mustard at any grocery store. But by preparing this product yourself, you can take into account all your taste preferences by adding or, conversely, removing some components. Now you will learn how to brew mustard from powder. If you don't have it at hand lemon juice, it can be replaced with vinegar. But the first option is more preferable.

Ingredients:

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

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 oil, add sugar and salt.
At the end, add lemon juice and grind.
Place the mustard in a container and close it.
The next day it can already be used.

French mustard - recipe from powder

French mustard made from powder, a simple recipe for which is presented here, goes well with any food. Refined chefs have been using this aromatic seasoning in their dishes for many years. Making mustard from powder with the addition of grains is not a difficult task that anyone can handle. The technology of this process is described in detail below.

Ingredients:

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

Preparation

The powder is sifted through a sieve.
Stirring constantly, pour in hot water until the mass reaches the consistency of sour cream.
Add mustard seeds.
Pour in water so that its level is 2 cm above the prepared mixture.
Cover the container and leave for half an hour.
The water is drained, the remaining ingredients are added and kneaded.
Chopped onions are fried, pureed and added to the main mass.
Stir again, transfer to a container and put in the refrigerator.

Powdered mustard with honey, the recipe for which you will now learn, is an excellent combination of spicy and sweet. This seasoning will perfectly highlight the taste of any dish. And if you grease it with it, 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 teaspoons;
brown sugar -1 tbsp. spoon;
dried ground paprika, salt - 1 teaspoon each;
hot water – 80 ml;
apple cider vinegar – 20 ml.

Preparation

First mix all the dry ingredients.
Pour in vinegar, water, add honey and stir.
The product will be ready for use in 2 hours.

Prepares quickly and without hassle. But here you should take into account this fact: sometimes sugar is already present in cucumber brine. In one case there is more of it, in another – less. Therefore, when cooking, you can add granulated sugar according to your taste, or you can not use it at all, and the sweetness from the marinade used is quite enough for a pleasant piquant taste.

Only for extraordinary individuals! Stop being content with standard store-bought products, it's time to show your creativity! We prepare mustard from mustard powder according to the best recipes.

Whoever has not tried mustard has lived his life in vain! This delicious seasoning gives many dishes an unforgettable taste and aroma. But what is sold on Russian shelves does not always correspond to the taste wishes of consumers. And yet there is a way out! How to make mustard from mustard powder according to your taste preferences - here main question.

When comparing homemade mustard and store-bought mustard, the advantages of the former are undeniable. First, you prepare your own mixture of ingredients, adjusting the spiciness of the mixture yourself. Secondly, the seasoning is always fresh and does not contain any extraneous preservatives or other chemicals designed to preserve mustard for long periods. So buy mustard powder and get to work!

How to make mustard from mustard powder

Take 2 tbsp. mustard powder and pour them into a plate for cooking. Add one tablespoon of any brine and begin to vigorously grind the powder. Try to use all the contents as much as possible at once and get rid of lumps as you go.

Then add a second spoon of brine and continue grinding the mustard in the same spirit. After turning the mixture into a homogeneous mass, pour the last, third, spoon of brine into it and repeat the whole process again. The ground mass should have a thick puree-like state.

Pour boiling water over the resulting mixture to eliminate strong bitterness and prevent the appearance of lumps. Without stirring, leave the mixture for 10 minutes. Then carefully drain excess liquid.

Due to the fact that we diluted the mustard powder with brine, we added a little salt at the tip of a teaspoon. If you love more salty taste, you can put half a teaspoon. To ensure that the mustard does not completely lose its spicy aroma, you need to add 0.5 tbsp. vinegar. Then - 1.5 tsp. sugar and 1 tbsp. oils that will give the seasoning a pleasant taste.

If you like any seasonings, you can add them. Then mix the resulting mixture well and pour it into a storage container. It is better to choose glass containers with a tight-fitting lid.

The mustard must ripen, so we put the jar in a dark place for 1 day, after which the spicy seasoning will be finally ready. If you don't like the taste of the resulting product, add more spices, salt or sugar. If the seasoning is too spicy, dilute it with vegetable oil. A texture that is too liquid can be corrected by placing the mustard in the refrigerator to “ripen” for a day.

Attention! When cooked, mustard powder releases pungent essential oils, so do not lean too close to the plate.

Sweet mustard

Take 4 tbsp. mustard powder, mix it with 1 tbsp. starch. If there is no starch, take flour. Slowly add white wine, stirring constantly to avoid lumps. If there is no wine, it is replaced with lemon juice or water. The end result should be something like a paste, and this requires about 50 g of liquid. Leave the resulting mixture alone for 20 minutes. Then add 3 tbsp. wine vinegar, one spoon each of sugar and vegetable oil.

When using lemon juice, you don't have to add salt at all. In other cases, add half a teaspoon of salt. Mix the resulting mixture well and leave in a warm place for two hours. After this time, the mustard will be ready for use.

French mustard

Crush 180 g mustard seeds and pour 250 ml of boiling wine vinegar over them. Mix the resulting composition well and send it to a warm place for 12 hours. After the seasoning has infused, add 180 g of sugar and various spices. For example, cloves nutmeg, cinnamon and others. All you have to do is wait 2 hours and the seasoning will be ready.

Dijon mustard

Take a small saucepan, pour one glass of dry white wine into it and add 1 tbsp. honey Finely chop 1 clove of garlic and 1 small onion. Stir well and bring to a boil. Next, reduce the heat and cook for 5 minutes. The resulting mixture must be cooled and strained through a sieve.

Pour one sachet of mustard powder (50 g) into the cooled solution. To prevent lumps from forming, add it gradually, stirring the mixture well. Add 1 teaspoon of vegetable oil, salt and a few drops of Tabasco sauce. If there is no sauce, replace it with 1 teaspoon tomato paste. The mixed mixture must be boiled until it becomes sour cream. Cool the finished product. Pour it into glass jar. After 2 days, remove the mustard from the refrigerator and eat it to your heart’s content.

Fresh seasoning is especially tasty. It should be stored in the refrigerator for no more than 7 days, due to the fact that over time, mustard loses its aroma and pungency. Serve the seasoning at the table, spread it on bread or add it to dishes. Bon appetit!

Step by step guide in video format will help you quickly learn how to prepare this fiery seasoning.

Mustard is a simple and inconspicuous sauce, but so in demand in the kitchen of every housewife. Well, what’s jellied meat without mustard, and what about 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.

Historical information

Humanity has been familiar with mustard since ancient times. Its seeds have been used in Indian cuisine since before our era.

In Europe, mustard was first used by the monks of France in the 9th century. TO XVII century this spicy sauce has already begun its solemn procession throughout European countries. Each cook contributed something different, so the result was a huge variety of mustard recipes.

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

In Russia, agronomist A. T. Bolotov first mentioned mustard in his treatise “On beating mustard oil and its usefulness.” This was in 1781. At first it was used exclusively in medicinal purposes, as a means for warming during limb cramps. Then the well-known mustard plasters began to appear. But Russian chefs did not stand aside either. Trying to reach the level of French chefs, they experimented, mixed mustard with the most unexpected ingredients and as a result received a sauce of incredible taste. For example, mustard with horseradish was invented.

Now the center of Russian mustard production is the small Volgograd village of Sarepta. It is here in late XVIII centuries, the cultivation of mustard was brought to an industrial level.

Properties of mustard

Table mustard is a seasoning that is obtained by mixing ground or whole mustard seeds with other ingredients. Most often it is water, salt, sugar, vinegar and vegetable oil. It is most widespread in German and Russian cuisine.

This seasoning will increase appetite and enhance secretion. gastric juice, which in turn will improve digestion.

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

Three main types of mustard are used to prepare the seasoning:

Black (its seeds glorified the famous Dijon mustard). White (as English mustard is called). Sarepta (Europeans call it “Russian mustard”).

Homemade mustard powder

We suggest you prepare 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, homemade mustard made from powder has many advantages over store-bought mustard. Firstly, it contains no preservatives. Secondly, you can make homemade mustard to your liking - vigorous, sweetish, honey-flavored, spicy. Thirdly, it’s easy to prepare mustard from powder at home and it won’t take up much of your time.

Taste Info Sauces

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.

How to make homemade mustard from mustard powder

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

Gradually add hot water to the powder.

Mix well until you obtain a homogeneous consistency. Using the amount of water, you can adjust the thickness of the mustard at your discretion (make it a little thicker or thinner).

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

Place the sauce in a 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 and put it in a warm place for a day.

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

Be sure to place the finished 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 mustard powder with brine from tomatoes or cucumbers. In this case, there is no need to add salt and vinegar at all, and take half the specified portion of sugar. After mixing the brine with the powder, take a sample, if necessary, add a little sugar, vinegar and salt to your taste.

For best result take mustard seeds and grind them into powder.
Mustard seeds can be used to decorate hot dishes and salads.
To taste qualities mustard has not been changed, it is very important to store it correctly. The store-bought version can be stored for 90 days, but this long term This is achieved through the use of preservatives. Do-it-yourself mustard can be stored for no more than 60 days, provided it is tightly closed and the temperature in the refrigerator does not exceed +5 degrees. With more high temperature The shelf life is reduced to 45-50 days.

Teaser network

Several interesting recipes

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

Mustard with honey

Grind 70 g of mustard seeds in a coffee grinder, then sift through a strainer.
Pour it in? teaspoon salt and mix well.
Now you need to brew mustard from the powder. Pour in 50 ml of boiling water and gradually grind the resulting mass. If you find it too thick, add boiling water 1 tablespoon at a time until you reach the desired consistency.
Add 50 ml of honey, 1 tablespoon of lemon juice and 2 tablespoons of vegetable oil. Grind everything thoroughly until smooth.
Transfer the mustard into a jar, screw on the lid and leave for 5-6 days to ripen.
10

Spicy mustard

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

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

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

Then add the following ingredients:

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

Mix everything thoroughly, transfer the resulting mass into a container, and 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 the mustard. Mix thoroughly so that the mass is homogeneous.
Now pour in 150 ml of hot milk and stir.
Add 2 teaspoons of vinegar and mix.
Pour in another 150 ml of milk, finally mix everything, transfer to a glass container, close tightly and put in a cool place for 6 hours.
You can increase or decrease the amount of milk, depending on what consistency you ultimately want the mustard to be.

How to make the most delicious mustard

First, check out how to make mustard from dry powder. Below are recipes for mustard from other products.

I get the question of how to make mustard from dry powder so often that I decided to write about this recipe separately. Of course, in stores now large selection ready mustard, but mustard homemade from dry powder can be made taking into account any preferences and tastes, including any additives (nuts, chestnuts, spices).

In fact, it seemed to me that every bag of dry mustard had instructions for its preparation. However, in practice this turned out to be not entirely true. Well, let's fill this gap.

I will only warn you that it is better to prepare mustard from dry powder the day before its intended use.

Take dry mustard powder. It should be small, without impurities and husk particles. Just in case, you can sift it through a small strainer. For home use It’s better to cook a little mustard; freshly brewed it is more pungent and aromatic. Over time, all these qualities will disappear. Take about a tablespoon of powder (25-30 g).

Pour it with 1 tablespoon of boiling water. Grind well until a thick “dough” forms, and add another tablespoon of boiling water. We use a two-stage introduction of liquid to ensure that not a single lump remains. Boiling water will eliminate the excessive bitterness of dry mustard (by releasing essential oils). Leave for 10 - 15 minutes so that the essential oils are released from the mustard in sufficient quantities.

Now you can add a teaspoon of sugar and vegetable oil to the mustard, salt (half a teaspoon).

Finally, add 9% vinegar or you can replace it with lemon juice. Acid is needed to stop the release of essential oils. Let's also take 1 teaspoon of vinegar.

Once again, rub everything well.

The indicated proportions of ingredients are approximate, you can change them to your taste, for example, take more lemon juice or sugar or salt. You can also add honey, spices, even beer to mustard.

Now the mustard must be transferred to a glass container and closed tightly.

If you think that the mustard is too thin, don’t worry, it will thicken and the next day it will be just right, you can serve it

How to make the most delicious mustard? Recipes We all know that such a product as mustard is so common among ordinary people. The seeds are the only spice used. They are ground into powder, and other spices are added during cooking to enhance the aroma and enrich the table mustard.

In our country, two types of mustard are cultivated - Sarepta, or Russian mustard, white, or English mustard. Sarepta mustard used to prepare ordinary table mustard and mustard powder. You can make several versions of table mustard from it. Do you want to try making the most delicious mustard that will surprise everyone? Several interesting recipes are presented in this article.

Spicy mustard

Mustard powder - 100 g, powdered sugar - 2 tablespoons, vinegar - 4 tablespoons, cinnamon - 1/2 teaspoon, cloves 1 - teaspoon, nutmeg - 1/4 teaspoon, salt - 1/2 teaspoon.
Grind the mustard powder to a powdery state, pour boiling water over it and let it brew for 20-24 hours. Drain off excess water, add salt, powdered sugar, vegetable oil, vinegar, cloves, cinnamon and nutmeg to the mustard mixture.

Mix everything to the desired consistency, let it brew for another 3 hours, after which the mustard is ready.

Apple mustard

Mustard - 3 tablespoons, applesauce - 4 tablespoons, granulated sugar - 3 tablespoons, vinegar, salt - 1-2 teaspoons.

Bake the apples and rub them through a sieve while hot. Combine the resulting puree with mustard, sugar and mix everything. Dilute vinegar, boiled with cloves, anise, basil, add salt. After 3 days, the mustard is ready.

Pear mustard

To prepare pear mustard, you need to peel 20 ripe pears, cook them in small quantity water until soft, place on a sieve, and when all the water has drained, rub the pears through the sieve. In the future, the technology for preparing this mustard is similar to apple mustard.

White mustard is cultivated to produce mustard oil. Its taste is sharper and rougher, so table mustard prepared from it is of lower quality than from Sarepta.

Mustard seasoning

Table mustard - 50 g, sunflower oil - 300 g, vinegar - 650 g, granulated sugar - 50 g, ground pepper - 1 g, eggs - 3 pieces. table mustard, egg yolks, sugar, salt, grind. Then, with continuous stirring, pour in the oil in a thin stream and beat, then dilute with vinegar and strain.

Mustard is used as a seasoning and flavoring agent for various meat dishes, especially fatty meat, jellied meat, sausages, and also as an ingredient in dressings, sauces and, no less important, as an emulsifier during heat treatment in order to preserve juice in them and simultaneously flavor them. We advise housewives to serve salad dressings to the table.

By applying the information received in practice, you will undoubtedly prepare the most the best mustard from the one you just tried.

To properly prepare mustard at home, you just need to soak the ground mustard seeds into powder in warm water and leave for a while. The taste and degree of spiciness will depend on the temperature of the liquid in which the product is soaked and additives.

Russian mustard recipe.

Mustard powder - 100 g
Vinegar solution 3% - 125 ml
Vegetable oil - 2 tbsp.
Sugar - 1 tbsp.
Salt - 1 tsp.
Bay leaf - 2 pcs
Cinnamon on the tip of a knife
Cloves - 1-2 pcs.

Preparation

In half a glass of cold water poured into a pan, dissolve the cinnamon, add bay and cloves, as well as salt and sugar, put the pan on the stove and bring to a boil.

Turn it off and wait for it to cool down. Strain the strong decoction of seasonings and add mustard powder into it, stirring thoroughly until smooth.

Transfer the sauce into a jar and let it brew for a day.

Mustard with honey

Mustard powder - 5 tbsp. l.
Salt - 0.5 tsp.
Honey - 1 tsp.

Description of preparation

Fill the powder, placed in a jar, with water until the consistency of sour cream. Don’t forget, the spiciness of the finished sauce will depend on the temperature of the water with which you pour the mustard powder, so if you like hot seasoning, pour water at 40-50 degrees, if you want something more tender, then add boiling water. Place the mixture in a warm place for 24 hours to mature, covered with a lid.

After ripening, add salt and honey. The product is ready for use and should then be stored in the refrigerator.

Danish mustard

The highlight of this sauce is the introduction of sour cream into the base, which softens the sharp and spicy taste of mustard. However, due to the use fermented milk product, the shelf life of the sauce is significantly reduced.

Mustard powder - 2 tbsp.
Granulated sugar - 1⁄2 tbsp.
apple cider vinegar
Sour cream - 2 tbsp.

First, let's prepare the base - classic mustard. Mix mustard powder and sugar, pour apple cider vinegar into the mixture until it has a smooth sour cream consistency. Let the sauce sit for about an hour. Next, simply mix the matured sauce with sour cream to taste.

How to make mustard from powder

Mustard powder - 4 tbsp. l.
Sugar - 1/2 tsp.
Salt - 1/2 tsp.
Vegetable oil - 1.5 tsp.

Pour the amount of mustard powder indicated in the recipe with water in a ratio of 1:4, mix and leave to ripen in a warm place for up to 12 hours.

When the mustard has infused and matured, you need to carefully drain off the excess water that has separated over the main sauce. Season the base with sugar, salt and butter.

Making homemade mustard

The following three methods can also be classified as national Russian recipes for this sauce due to their components. Such combinations are very good for lovers of not just hot sauces, but sauces with flavor and sour notes.

Homemade mustard powder with cucumber brine

There are so many dishes made with cucumber brine in Russian cuisine! And mustard sauce is no exception, because pickles can be simply delicious. The sauce made from powder and brine will especially appeal to mustard lovers with a sour aftertaste.

Powdered mustard - 1⁄2 tbsp.
Granulated sugar – 1⁄2 tsp.
Sunflower oil – 1 tsp.
Cucumber pickle

In a deep bowl, mix dry mustard with granulated sugar and brine until it reaches the consistency of liquid sour cream and is completely homogeneous.
Transfer the mixture into a glass jar and let the product ripen in a warm place for 8 hours. Then drain off the excess liquid, add oil and mix the sauce well. If you used a brine with oil, you can skip this step. Immediately after mixing, the sauce is ready for use.

Mustard with cabbage brine

Pickled cabbage brine - 100 g
Mustard powder - 100 g
Apple cider vinegar - 1 tsp.
Vegetable oil - 1 tsp.
Paprika, pepper, salt to taste

Pour the mustard powder into a bowl, stirring constantly, and pour in the pickled cabbage brine in a thin stream. Lightly beat everything until smooth. Add oil and spices, adjust the acidity and spiciness of the sauce by adding vinegar. Continue stirring the mixture until the consistency resembles thick sour cream. Then put the sauce in a jar, cover with a lid and put it in a cold place to ripen for 8 hours. After cold ripening, the sauce is ready for use.

Mustard on applesauce

Applesauce - 4 tbsp. l.
White wine vinegar - 2 tbsp. l.
Sugar - 3 tbsp. l.
Salt - 0.5 tsp.
Mustard powder - 1.5 tbsp. l.

To prepare this mustard, you can take ready-made applesauce for baby food or puree homemade, however, results will vary based on thickness and storage time.

Sauce made from store-bought puree will have a thinner consistency than home option and is ideal for salad dressings. A similar puree can be prepared on the stove by boiling peeled apples in a small amount of water, but the shelf life will still be reduced from a month to a week. Baked apple sauce has the thickest consistency but will also keep for about a week.

Grind mustard powder and salt in applesauce until the consistency of porridge is smooth. Add sugar depending on acidity or sweetness applesauce and the desired spiciness of the sauce, but on average it will be about 2-3 tablespoons.
Pour in the bulk of the sauce, add vinegar. Mix thoroughly until smooth, you can beat with a whisk.

Transfer the mustard mass to a storage jar, cover with a lid and let it ripen in the room for 8-10 hours, then put it in the refrigerator for another 10-12 hours. After cold ripening, mustard can already be eaten, but it will reveal all its pungency on the second day.

Mustard should be stored in the refrigerator. With industrial baby food puree, it is stored for about two weeks, with homemade puree - no more than a week.

How to make grain mustard

Grain seasoning made from mustard seeds is equally suitable for both meat and fish dishes. This spice does not completely burn the dish, filling it with itself, but reveals its taste only when biting into the grain itself. The most interesting dishes are not the hottest versions, but rather light ones with fruity sourness, but to prepare such grainy mustard at home, you will have to work a little, depriving it of its pungency. Yellow mustard or a mixture of yellow and brown mustard in a 3:1 ratio is best suited for such tasks if you want the grains to be unevenly hot.

Yellow mustard seeds - 200 g
Apple juice - 125 ml
Apple cider vinegar - 125 ml + 2 tbsp.
Granulated sugar - 1 tbsp.
Liquid honey - 2 tbsp.
Salt - 1 tsp.

Wash the grain mustard in cold water, preferably in a sieve under the tap, then transfer the clean product to a small saucepan. Pour a mixture of apple juice and vinegar, cover the pan with cooking stretch film and place in a cool place to brew for two days.

After time, add the remaining ingredients and bring the mixture to a boil. Let simmer for 2 minutes and remove from heat.
Grind a third of the mustard seeds using a blender or pestle in a mortar. Return the crushed grains to the bulk and finely adjust the amount of vinegar, salt and sugar to your own taste.

Place the resulting seasoning in sterile jars and seal. Homemade grainy mustard can be stored in the refrigerator for up to three months.

How to make French mustard

Grain brown mustard - 1/2 cup
White wine vinegar - 100 ml
Sugar - 2 tbsp.
Salt, black pepper - to taste
Olive oil - 1 tbsp.
Lemon - 1 piece
Cinnamon - 1/3 tsp.
Shallot - 1 piece

Prepare mustard seeds for cooking - rinse in a sieve under running water.

Heat wine vinegar or white wine in a saucepan until boiling and remove from heat. Transfer the prepared grains into it and leave overnight or for 8-10 hours at room temperature, covered.

Cut the shallot into small cubes and fry with olive oil. Grind in a blender to a pulp, twist in a meat grinder or crush in any convenient way.

Remove the zest from the lemon by chopping it on a fine grater.

Mix infused French mustard with onion pulp, sugar, lemon zest and spices.