Homemade mustard - simple recipes or how to make mustard at home.

To prepare mustard from grains at home, we start by drying the grains in a dry frying pan, grinding them in a coffee grinder, and brewing them with boiling water. After a short time, drain the water and grind the mustard until smooth. This mixture with the addition of spices is what makes up the mustard that we buy in the store. Only the one in the store contains all sorts of harmful additives, but the homemade one can be made useful and diversified by adding different components to it. I suggest you get acquainted with basic homemade recipes that will tell you how to make homemade mustard from powder and grains.

Common mustard

Take 180 g of mustard preparation and pour 250 ml of hot wine vinegar into it, mix and leave in a warm place overnight. In the morning, add 180 g of sugar, crushed or ground spices (cinnamon, allspice and black pepper, nutmeg, cloves, cardamom) and half a lemon.Mix thoroughly again and leave to brew for a couple of hours. The seasoning is ready.

Improved store-bought mustard

If you want something new, but don’t want to bother with mustard preparation, then you can change the taste of store-bought mustard by adding 1 tbsp. a spoonful of fresh finely chopped dill and 3 tbsp. spoons of olive oil. Mix the mixture well and the new mustard is ready. We spread it on bread, it is useful for dressing salads, as well as meat and fish.

Homemade honey mustard or honey mustard sauce

We begin preparation by taking dry mustard grains, grinding them in a hand mill or coffee grinder, and sifting them through a thick sieve. Separately, boil honey in a saucepan. After removing from the heat, add mustard powder to it, which we have sifted. Dilute with boiled and slightly cooled vinegar. Stir well, place in a sterile jar and seal.

For 1 glass of ground mustard, take 200 mg of vinegar and 1 glass of honey.

Homemade mustard powder

Take dry ground mustard, pour it into a saucepan, pour boiling vinegar over it, add granulated sugar and sugar burned in a frying pan, stir everything well, let the mixture boil, pour it into another container and stir until it cools. If the mustard turns out thick, dilute it with boiling vinegar. Place in a jar and close with a regular lid.

For 200 g of mustard, take 150 mg of vinegar, 200 g of sugar, 1 tbsp. a spoonful of burnt sugar.

Homemade mustard - a simple recipe

Add salt and sugar to the crushed mustard powder, stir and dilute with cold vinegar. Then stir again for about an hour. The more you stir this mustard, the stronger and better it tastes.

At 3 tbsp. spoons of dry mustard, take 1 teaspoon of salt, 2 tbsp. spoons of sugar, 3 tbsp. spoons of vinegar.

Gray mustard in French

Add sugar to the gray mustard, stir well, then, stirring constantly, pour in the vegetable oil. Continue stirring until the mustard turns into a thick lump. Then add crushed cinnamon and cloves, dilute with cold vinegar. It turned out to be a liquid porridge. Pour it into jars, close with tight lids and keep in a warm place for a week. After a week, mustard can be eaten.

For 400 g of gray mustard, take 300 ml of vegetable oil, 200 g of sugar, 6 g of cinnamon and cloves, 250 ml of vinegar.

Homemade mustard in English

Pour vegetable oil into dry ground mustard, stir, cover and leave for 12 hours. Then, little by little, add boiling vinegar, stir all the time until it cools, add granulated sugar, sugar burned in a frying pan, stir and leave for a week in a warm place.

For 200 g of dry mustard, take 150 ml of vinegar, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sugar, 3 teaspoons of burnt sugar.

Mustard is strong

Add crushed cloves, sugar to the ground mustard and dilute with vinegar until it is more liquid than regular mustard. Stir to avoid lumps and cook until the mixture is thick. Remove from heat, dilute with cold vinegar to the consistency of regular mustard, and pour into jars. First (1 week) store the mustard in a warm place and then at room temperature.

At 3 tbsp. spoons of dry mustard, take 6 g of cloves, 4 tbsp. spoons of vinegar, 2 tbsp. spoons of sugar.

Apple mustard

To prepare mustard, bake sour apples and rub through a sieve. Add apples to yellow mustard, mix, add sugar, salt, hot vinegar with spices. Let the mustard brew for 3 days and you can use it.

At 3 tbsp. spoons of yellow ground mustard take 4 tbsp.spoons of baked apple puree, 150 ml vinegar, 2 tbsp. spoons of sugar, 2 teaspoons of salt.

Homemade mustard can be stored in the refrigerator for more than a year and it will not spoil, and if it thickens, add vinegar to it and stir.