Preparing mustard from powder at home

Preparing mustard from the powder of the house is not a fantasy. To make it very simple. And to taste it will turn out exactly the one you want, because not everyone loves classic sharp mustard. After all, someone prefers a softer taste, while others like it with additives, for example with horseradish. What Russian does not like to eat fat, jelly, meat or jelly with this vigorous seasoning.

Mustard, long known for its sharp "temper", gained another turn in development, when its new varieties were cultivated: white, black and Sarept.

The preparation of mustard from powder can be done in various ways, of which there are many. Without fear of making a mistake, we can safely say that every mistress has brought something in her recipe. Table mustard can be served to the table smeared on bread or in a special sauce dish. It perfectly emphasizes the taste of any dish.

And now there are several recipes for its preparation.

The recipe is the first

Ingredients: half a kilo of black mustard powder, one hundred grams of flour, three teaspoons of black pepper, better ground, a half teaspoon of cloves, a teaspoon of ginger, a hundred grams of salt and sugar. All products must be dry and shredded to finely divided state, they can be passed through a meat grinder or better to be rewound in a mortar.

Mustard from mustard powder is prepared by mixing all the ingredients and gradually diluting them with wine vinegar to the consistency of sour cream. If the base quantity is too much for you, you can reduce the quantity by half. This should be done strictly in proportion to the unique taste and aroma. Once cooked, you will try and understand if you need to change something in this recipe. And if you do not like ginger or cloves, then you can safely not put them.

Recipe for the second

Ingredients: one hundred gram of mustard powder, four tablespoons of usual nine percent vinegar, a couple tablespoons of powdered sugar, a teaspoon of pepper, a teaspoon of cloves, nutmeg on the tip of the knife, a half teaspoon of salt.

Mustard from mustard powder is prepared this way: about two glasses of water are poured into our main component. We let it brew for about a day. Periodically mix. Then merge excess water and add the rest of the ingredients. Stirately mix, so that there are no lumps. Hermetically close and let us stand for a few more hours. After that, the sauce can be eaten.

Recipe the third: on apple puree

Ingredients: one hundred gram of mustard powder, one hundred grams of apple puree, three teaspoons of sugar, a teaspoon of table salt, three percent vinegar, cloves, anise, tubby, basil to taste. Spices can be added only those that you like.

Here's how to prepare mustard from powder by this recipe: puree is made from baked apples of acidic varieties. Mix it with mustard powder. Good grind to the mass was homogeneous. Add all the dry ingredients, then vinegar. We let it stand for several days and it is ready for use.

Recipe Four: mustard mustard

Ingredients: one gram of ordinary mustard, one hundred grams of boiled sorrel, fifty grams of sugar powder, a little tarragon vinegar, thirty grams of milled capers, 10 grams of salt. Greens should turn into small gruel, so as not to come across large chunks. For grinding it is best to use a sieve. Before brewing mustard from the powder, chop the salt, if it is large, it will dissolve faster.

So, cooking. Our main ingredient is mixed with sorrel of sorrel. Then add tarragon vinegar, but the mass should remain thick. Add salt, sugar and put in a dark cool place. There the mustard is more securely preserved.

Recipe Five: Old Russian mustard

Ingredients: one hundred grams of the main ingredient, a teaspoon of cloves powder, one hundred grams of sugar, food vinegar.

Preparation: mix all the ingredients. Vinegar is added last and exactly so that the consistence of liquid sour cream is obtained. We pour out on jars and close tight lids. We put in a warm oven. Then store at room temperature. In this way, the mustard is obtained from the powder with the longest shelf life. If it thickens, dilute with ordinary vinegar.

Recipe Six: Russian mustard

Ingredients: seventy grams of mustard flour, a third of a glass of vegetable oil, one hundred grams of sugar, three teaspoons of salt, one third of a glass of food vinegar, a pinch of sweet pepper, black pepper, one bay leaf, a little cinnamon, cloves, a tablespoon of water. It is best to mix the spices immediately.

The preparation of mustard from the powder in this way is a rather lengthy and laborious process, so count the time in advance. Fill mustard with vinegar (one hundred grams), mix thoroughly until the lumps disappear. This will take about fifteen minutes. Then add the pre-mixed spices, salt, sugar, oil and the remnants of food vinegar. We rub the resulting composition for another thirty minutes. Then put everything in the open dishes and leave in a warm, dark place for a day (you can slightly less). After the expiration of this time, we lay out in closable jars or containers and store it in a not too warm place.

Conclusion

Believe me, though the preparation of mustard from powder is not such a simple process, but the result is worth it. He will like both you and your family.