How to make homemade mustard: top secrets and best recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Spicy, sweet or grainy - here you will find mustard for every taste.

6 secrets of delicious mustard

1. Use quality mustard powder that has not expired. You can use ground mustard seeds instead.
2. The powder must be filled with hot water. Boiling water will add too much bitterness to the finished mustard, and cold water will make it too light.
3. Add liquid gradually, spoon by spoon, and stir the mixture. So you can achieve the desired consistency of sour cream.
4. For homemade mustard to acquire an unusual aroma, add spices to it: cinnamon, ginger, nutmeg, ground black pepper or cloves.
5. Mustard should be infused for at least a few hours for its flavor to fully develop.
6. You can store homemade mustard in the refrigerator for several weeks. But it is better to eat it faster: over time, it can fizzle out.

Mustard recipes

1. Hot mustard

For lovers of mustard that breaks through to tears.

Ingredients

• 6 tablespoons of mustard powder;
• 150 ml hot water (15 tablespoons);
• ½ teaspoon salt;
• 1 teaspoon sugar
• ½ tablespoon apple cider vinegar.

Preparation

Pour powder into an airtight container or jar. Add water and achieve a uniform consistency. Close the lid and leave in a warm place for 7-10 hours.

During this time, the mustard will settle, and a liquid will appear at the top. If you want the mustard to be very spicy, then you do not need to drain this liquid. Add salt, sugar and vinegar to the container and stir well. Refrigerate the mustard for a few hours.

2. Homemade mustard in brine

Another option for very spicy mustard. You can use both cucumber and cabbage or tomato pickle.

Ingredients

• 50 g of mustard powder (3-4 tablespoons);
• 1 tablespoon sugar
• ¼ teaspoon of salt;
• 1 tablespoon vegetable oil;
• 100-130 ml of brine (6-9 tablespoons).

Preparation

Add sugar, salt and oil to the powder. Pour in the brine and achieve a uniform consistency. Leave the mustard to infuse at room temperature for 6-8 hours.

3. Sweet mustard with honey

The mustard made with this recipe is quite soft. However, a piquant spice is still present in it.

Ingredients

• 50 g of mustard powder (3-4 tablespoons);
• ½ teaspoon salt;
• 50 ml hot water (3-4 tablespoons);
• 50 g of honey (2-3 tablespoons);
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil.

Preparation

Pour salt into the powder and add water. When the mixture is smooth, add honey, lemon juice and butter and stir until smooth.

Transfer the mustard to a jar, close the lid and leave in a warm place for a day or two.

4. Granular mustard

This mustard is prepared from whole seeds, which gives it a distinct taste and aroma.

Ingredients

• 150 g mustard seeds (10 tablespoons);
• 135 ml orange or apple juice (9 tablespoons);
• 135 ml of apple cider vinegar (9 tablespoons);
• 1 teaspoon salt
• 2-3 tablespoons of honey.

Preparation

Pour juice and vinegar over the mustard seeds and refrigerate for about a day. The seeds should swell and absorb almost all the liquid.

Then add salt to the mass, transfer to a saucepan or stewpan and bring to a boil. Reduce heat to low and simmer for 3-4 minutes.

When the mustard has cooled, add honey to it. Punch the mustard lightly with a blender to chop up some of the seeds. Place in a jar, cover and leave at room temperature for one or two days.

5. Dijon mustard

This variation of the classic French seasoning is distinguished by its special aroma and mild, almost not pungent taste.

Ingredients

• 2 glasses of dry white wine;
• 1 onion;
• 3 cloves of garlic;
• 1 cup mustard powder
• 3 tablespoons of honey;
• 1 tablespoon vegetable oil;
• 2 teaspoons of salt
• a few drops of Tabasco sauce - optional.

Preparation

Pour wine into a saucepan, add finely chopped onion and garlic and bring to a boil. Then cook for another 5 minutes on low heat without a lid, cool and strain. Mix liquid with mustard powder until smooth.

Then add honey, butter, salt and tabasco, put the pan on low heat and, stirring constantly, let the mustard thicken. Put it in a jar, close the lid and leave at room temperature overnight.