Homemade mustard with cucumber brine. How to make mustard at home - delicious sauce recipes

Step 1: mix all the necessary ingredients.

Mustard powder must be poured into a prepared bowl, add there cucumber pickle specifically from pickled cucumbers, which will be very highly concentrated. Otherwise, it will be necessary to add sugar, salt and vinegar to the mustard until the desired taste is achieved.

Brine, which you may have left over from used store-bought gherkins, is also good for this purpose. After this, add to the resulting mixture vegetable oil in small quantities.

Step 2: put the prepared mustard into jars.

Now you can put the prepared mustard into the prepared jars, close each jar tightly with a lid, and you can immediately try the resulting treat.

Step 3: sterilize the container in the microwave.

Banks should be prepared in advance for closing, that is, sterilized. I recommend sterilizing jars in the microwave. It's both quick and effortless. To do this, you just need to take the jars and wash them well with a brush. Then pour into the jars 1 cm water and put in the microwave. Turn it on high 700-800 watts on 2−3 minutes- the water will then boil quickly, and your jars will be sterilized with steam. If you have a lot of cans, then the time should be increased a little. It is still better to sterilize jar lids in the usual way, that is, just boil it in a bowl of water on the stove.

Step 4: serve mustard with cucumber brine.

Ready mustard can be served on the table after 1-2 days standing, but I still advise serving it after a longer infusion. Ideal for various meat and sausage products. Now all you have to do is put the mustard from the jar into a serving plate and serve. Bon appetit!

As a brine, you can use the brine left over from salted tomatoes.

Or cabbage, but in this case you will have to add salt and spices to the mustard - you can add a couple of spoons of any honey to this mustard when cooking,

This will give the sauce additional piquancy, and the mustard will help you avoid

Colds in winter time. When is this especially true? - be sure to use fresh mustard powder, otherwise you will end up with the same sauce.

Not spicy enough, which is, of course, undesirable. - the mustard will turn out more rich if you let it brew in a warm place in

Over the course of the whole night. - besides, you can prepare such mustard as quickly as possible short terms, which is very convenient if you are expecting guests to arrive. Even the simplest dishes, flavored with this magnificent mustard, will have an unsurpassed taste. Mustard also has such an excellent property as improving appetite.

Recipes for making spicy mustard have been known for centuries, and delight lovers of spicy sensations, adding flavor to any food on the plate. Today I bring to your attention recipes for making mustard from powder, including cucumber and cabbage brine at home. Even in ancient times, people tried to improve the taste of dishes. As you know, when we first tried to salt food, our distant ancestor was delighted. Over time, people got the hang of it and started using other seasonings. Among them was mustard, from which they began to prepare a vigorous sauce not only from grains, but also from powder.

In addition, mustard is an excellent aid to the body during the season of colds and other diseases. I wrote about it in the article, and you can read it. In addition, mustard sauce lifts your mood and speeds up your metabolism, which is important for anyone who wants to lose weight.

There are a lot of mustard recipes. Known are Russian, English, Dijon, French, spicy, white, with capers and seasonings. All of them are based on two types of mustard - powder and grain. Someday I will share my recipes for making grain mustard, but today...

Classic mustard - recipe from mustard powder

At home, you can prepare mustard in literally minutes by diluting the powder, adding various seasonings and spices - and every time it’s different and delicious sauce. You can adjust its strength yourself. It turns out to be strong, vigorous and energetic, it penetrates to the brain.

You will need:

Mustard powder – 5 teaspoons.
Sunflower oil – 1 teaspoon.
Water – 80 ml.
Salt – ½ teaspoon.
Vinegar 9% - ½ teaspoon.
Sugar – 2 teaspoons.

How to do:

It’s more convenient to mix the ingredients in a bowl, but if you have a convenient mustard jar, then do it directly in it.
Add mustard powder, salt, add sugar and stir well.
Boil water, let it cool to about 60 degrees, and gradually add to the mixture. Pour in and stir until completely poured.
The result is a mixture without lumps, quite liquid. After some time, after standing, it will become thicker.
Deliver the product to warm place to ripen, it will take a day.
Then add vinegar and sunflower oil to last time stir.

How to make homemade mustard from powder - a simple recipe

Very sharp, vigorous.

Take:

Mustard powder – 250 gr.
Salt – 10 gr.
Vinegar 6% - 50 ml.
Sugar – 75 gr.
Vegetable oil – 75 ml.
Water – 100 ml.
Black and red pepper – as desired and to your taste.

Preparation:

Add to powder hot water and grind until a thick mixture without lumps comes out.
Pour water on top and place in a warm place. It will take up to a day for the seasoning to mature.
Drain, add everything else and stir well.

Brine adds a special flavor to homemade mustard. By the way, it was according to this recipe that our ancestors made the sauce, using cabbage and cucumber brines. And they acted wisely, the seasoning for the dishes turned out to be spicy, but soft - it did not burn.

You may be interested to know that grains were not used as food at first. The ancient Romans and Greeks donated its grain to the gods, hoping for their generosity in return. For the first time, mustard sauce similar to the modern one was prepared in the 9th century, and French monks began to make it, who, apparently, knew a lot about food no worse than ordinary laymen.

Lay people also appreciated the delicious sauce and enriched the culinary world with many mustard recipes. In Russia, they learned about the vigorous seasoning closer to 19th century.

Vigorous homemade mustard made from powder in cabbage brine

You will need:

Mustard powder – 1 cup.
Cabbage brine -
Salt – 1 teaspoon.
Vinegar – 1/2 teaspoon.
Seasonings - take as you wish (cinnamon, ginger, cloves, nutmeg are suitable).
Vegetable oil – 1 tbsp. spoon.
Sugar – 1 tbsp. spoon.

Cooking with cabbage brine:

Heat the brine a little, just a little, so that the powder dissolves better. Place the powder in a bowl and pour in the warm cabbage brine. Pour in little by little, in small portions and stir very thoroughly so that there are no lumps left.
Then add salt, sugar, vegetable oil and lastly pour in vinegar.
Transfer to a jar and, cover with a lid, place in a warm place for a day to ripen.

Recipe for spicy mustard with cucumber brine and honey

Take:

Mustard powder – 1 cup.
Sugar - a tablespoon.
Honey - a teaspoon.
Cucumber pickle.
Salt - a teaspoon.
Sunflower oil – 1 tbsp. spoon.
Use seasonings to suit your taste.
Vinegar – 1/2 teaspoon.

How to prepare powdered mustard:

Pour cucumber pickle into the mustard powder in small portions and grind thoroughly. You should get a mass with the consistency of thick sour cream.
Add the remaining ingredients and stir again. Leave to ripen in a warm place for a day (covered with a lid).

How to make French mustard at home

Recipe No. 1. it turns out to be real French mustard.

You will need:

Mustard powder – 230 gr.
Water – 90 gr.
Sugar – 50 gr.
Wine vinegar – 75 gr.
Cloves and cinnamon - 1 g each.
Salt – 8 gr.
Onion – shallot – 100 gr.

How to cook:

Boil water and immediately brew mustard powder with it. Stir until a thick mass comes out.
Pour boiling water over the mixture again, but there is no need to stir.
Place in a warm place to ripen. It is better at night, at least 12–16 hours should pass.
Drain the water and stir wine vinegar, cinnamon with cloves, sugar and salt into the almost finished mustard.
Simmer a little finely chopped shallot in vegetable oil (it will be transparent, no need to fry), wipe it, and place it in a container with mustard.
Stir well one last time and taste the mustard – it’s ready.

Recipe No. 2. German (Dusseldorf) mustard

Mustard powder – 250 gr.
Wine vinegar – 25 ml.
Salt – 7 gr.
White grape wine – 50 gr.
Sugar – 75 gr.
Water – 100 ml.
Cinnamon – 1 gr.

How to make German mustard:

The process of preparing German mustard is similar to French sauce - pour boiling water over the powder and stir.
Then pour boiling water over the resulting thick dough again and place somewhere warm. Mustard takes at least 12 hours to ripen.
Drain and stir in all other ingredients.

Tasty:

As you can see, recipes for mustard made from powder are not much different, except for some small twists in the form of additives. But I will be glad, friends, if you tell me about yours - I really respect this seasoning, especially in winter. I'm not saying goodbye, I'm waiting new meeting. Your Galina Nekrasova.

Mustard in brine turns out to be aromatic and quite strong due to the spicy taste of the brine itself. It goes great with kebabs, grilled meat and sausages, jellied meat, lard and other dishes. It can also be used as an ingredient in other sauces.

Brine mustard is an excellent addition to sausages and meat dishes.

Ingredients

Dry mustard 4 tbsp. brine 100 milliliters Refined vegetable oil 1 tsp

Number of servings: 8
Cooking time: 10 minutes

Recipe for mustard in tomato brine

First, let's consider the option of preparing mustard in brine from pickled tomatoes. It has the mildest taste, slightly sweet.

Preparation procedure:

Heat the brine until slightly warm.
Pour the mustard powder over the brine, stirring constantly to avoid lumps.
Add vegetable oil, mix well.

Let the mustard brew, covered, in a warm place. The seasoning is ready in 8-10 hours.

Homemade mustard with cucumber brine

For this seasoning you will need:

Pickle from pickles– 1 stack.
Mustard powder – 5 tbsp.
Vinegar 9% - 1 tbsp.
Sugar – 1 tsp.
Sunflower oil – 1 tbsp.

Strain the cucumber brine, dissolve sugar in it and add vinegar. Add mustard powder, stirring constantly until you get the consistency of sour cream. Add the oil, stir and place in a glass jar with a lid. Let the mustard sit in the refrigerator for at least 3 hours.

This seasoning turns out to be quite spicy, it is good to serve with fatty meat, grilled, boiled pork. Mustard stimulates the production of gastric juice and facilitates the digestion of heavy foods.

Mustard with cabbage brine

List of ingredients:

Cabbage brine – 1 cup.
Mustard powder – 200 g.
Mustard beans – 2 tbsp.
Vinegar 9% - 1 tsp.
Paprika powder – 1 tsp.
Black pepper – 1 pinch.
Salt and sugar to taste.

The proportions of products can be changed depending on their spiciness and your preferences. For example, if you have a brine from sauerkraut, it is quite sour on its own, so vinegar is not needed, but it is worth adding sugar. The pickled cabbage brine may be sweetish and not very spicy, so you don’t need to add sugar.

Pour the brine into the mustard powder, stirring it constantly so that there are no lumps. Add salt, sugar, vinegar and spices, stir. Leave overnight in the refrigerator in a closed glass jar. You can try it in the morning.

This mustard goes well with meat and fish dishes, scrambled eggs, and fried sausage.

As you can see, making your own mustard is very simple, because all that is required is to dilute the powder with ready-made brine and let it brew.

Greetings, food lovers!

Eat appetizingly, with taste so that it will take your breath away and make your eyes pop out of your head. Therefore, now we will talk about such a common seasoning as mustard, without which jellied meat, aspic, meat and fish dishes, pizza, potatoes, salads and many other dishes cannot be done.

Everyone has seen and tried mustard as a seasoning, but not everyone knows that it is made from the seeds of the plant of the same name, which, by the way, belongs to the cabbage family. Three main types of mustard are widespread: white, Sarep and black. Each species has its own characteristic qualities. The color and taste of the finished product depends on the type.

Both whole and ground seeds of the plant are eaten. Crushed, dried, sifted seeds are called mustard powder, from which they are made famous seasoning, as well as mustard plasters. Yes, in addition to cooking, mustard is also used in medicine and cosmetology.

Now ready-made mustard is sold in almost all grocery stores, you can just buy it and not bother, but we are not looking for easy ways, so we will make the seasoning ourselves. And do it with cucumber or tomato brine, which usually remains in a jar from pickled cucumbers or tomatoes. This makes it tastier, bigger and without harmful additives. So, I’m sharing a way to prepare mustard in brine at home.

To prepare we will need:

Dry mustard powder. Sold in grocery stores, packaged in packs or bags.
Cucumber or tomato pickle, preferably fresh, homemade, not sour. Typically, this brine already contains salt, sugar, vinegar, extracts of dill, horseradish and garlic, and other spices.
Sunflower or olive oil - a few tablespoons.
Equipment and utensils: glass jar or bowl of suitable size, tablespoon.

Let's start cooking

First, we strain the brine and remove all sorts of impurities from it: stem leaves, garlic, black peppercorns. Pour the brine into an enamel mug and place it on the fire or electric stove. Stirring, heat to approximately 60 degrees Celsius. It’s clear that no one will measure the temperature with a thermometer, everything is intuitive.

Pour a little heated brine into a jar or bowl and slowly pour mustard powder into it, so that a slide is formed. Take a tablespoon and mix until smooth, grinding out the lumps. If it turns out a little liquid, then add more powder and mix again. If it’s a little dry, add more brine. So gradually bring the mixture to the desired volume and consistency. The mixture should be homogeneous without lumps.

Attention: If you stir with a metal spoon in a glass jar, do it carefully, with caution so as not to accidentally break the jar.

Add a few tablespoons of vegetable oil and mix thoroughly until smooth. If you cooked in a bowl, transfer the product to a jar(s) with a lid.

We leave the resulting mustard in a closed jar for 12 hours in a warm place, allowing it to brew well and brew. That's it, you can eat! I hope you were able to make mustard in brine!

How to use?

Well, what a question! The simplest thing is to spread it on bread and put a few slices of lard on top. Instead of lard, sausage, ham, herring fillet, mackerel, and anchovy will be used. By the way, a mustard sandwich with lard is an excellent addition to thick, boiled borscht. You can spread mustard on half boiled egg- also delicious.

One or two teaspoons of mustard will add piquancy and unique taste semolina pea porridge, various salads.

Bon appetit!

Mustard is one of the favorite condiments of many gourmets. They use it with meat, lard, soup, and even just spread on bread.

Now in stores you can find mustard with a variety of flavors and names, and it is sold ready-made.

But if you want to feel something from childhood that does not contain all kinds of dyes and other harmful additives, it is better to prepare it yourself. Besides, there are no special tricks here.

The main ingredients in these recipes are dry mustard powder and any brine.

Brine mustard recipe

Homemade mustard in brine with lemon juice

Required ingredients:

mustard powder – 1 pack (50 g);

brine (any) – 100 ml;

vinegar – 1 teaspoon;

lemon juice – 1 teaspoon;

vegetable oil – 1 teaspoon;

sugar – 0.5 teaspoon;

salt – 0.5 teaspoon.

Pour the mustard powder into a container and add vegetable oil; add salt and sugar.

Heat the brine slightly and also pour it into the container, stir everything well, close the lid and leave for 24 hours. Then season with vinegar or lemon juice and stir very thoroughly.

Mustard with cucumber brine

Required ingredients:

dry mustard powder – 1 cup;

cucumber pickle – 200 ml;

vinegar (3%) – 0.5 teaspoon;

oil (vegetable) – tablespoon;

spices - to your taste.

Pour the mustard into a deep enough container (it’s easier to mix), pour in the brine in a thin stream, stirring all the time.

Having diluted the mustard powder to the consistency of sour cream, season it with vinegar, oil, granulated sugar, stir thoroughly until a smooth mass without lumps is obtained.

After this, transfer the mustard to a jar with an airtight lid and put it in a warm place overnight.

In the morning, if desired, season the mustard with all kinds of spices, such as cinnamon, ginger, cloves, pepper.

Mustard with cabbage brine

You can prepare mustard even easier, without adding sugar, salt, or acid to it, because all this already contains brine.

Required ingredients:

cabbage brine – 180 ml;

mustard powder – 3-4 full teaspoons;

vegetable oil - a tablespoon.

Dilute the mustard with brine to the desired consistency, close it tightly with a lid and leave in the room overnight. In the morning, pour any vegetable oil into it and stir well.

Cooking homemade mustard in brine, it should be remembered that

The brine should be heated before adding it to the mustard powder, then the mustard will turn out really vigorous and aromatic;

It should be brewed in advance, allowing time to brew;

You can add a couple of spoons of honey to the prepared (infused) mustard, which will give it a sweetish taste;

Vinegar or citric acid added to mustard to retain it essential oils which help it retain its aroma.

And remember that moderation is important in everything. It should not be used in large quantities people with any stomach diseases. But even if there are no such diseases, in no case should you eat mustard in brine on an empty stomach.