Mustard of powder at home - 6 recipes

Now in our supermarkets there are many different sauces and seasonings, but interest in proven and inexpensive mustard does not disappear. It is difficult to imagine the cold or the bay without this campus sauce. You can, of course, buy it ready, but not always in the finished versions arranges the taste and acuity. Another thing is a mustard of powder cooked at home.

Now in our supermarkets there are many different sauces and seasonings, but interest in proven and inexpensive mustard does not disappear. It is difficult to imagine the cold or the bay without this campus sauce. You can, of course, buy it ready, but not always in the finished versions arranges the taste and acuity. Another thing is a mustard of powder cooked at home.

You can do it according to the classic, tested recipe time. And you can experiment and cook on the brine, as well as add honey, lemon juice, spices. You will have your exclusive sauce that fully matches your taste.


A jar of this sharp seasoning will be useful to you not only as an addition to cold snacks. It works fine as marinade to meat, softening meat fibers. For example, very tasty and soft turns pork, baked with a whole piece in the oven. It can be added to sour cream, yogurt and make refueling to salads.

There are enough reasons in the refrigerator, all the more so make this seasoning is easy. But even such a simple dish has its secrets. If you do not have your recipe, then taking into service some tips from this article, you will easily prepare this sharp, crooked seasoning.

Mustard of powder at home according to the classic recipe

The classic option is a dry powder, water, salt, sugar, vegetable oil. But such a mustard is stored without loss of qualities no more than 10 days. In order for the seasoning longer, the aroma and sharpness can be added a little apple vinegar. Thanks to him, she can be kept in the refrigerator for more than a month.


If you do not have an apple vinegar, it can be replaced with a plain table or add lemon juice.


  • Dry mustard powder - 50 gr.
  • Salt - 0.5 h. l.
  • Sugar - 2 h.
  • Water - 100-120 ml.
  • Apple vinegar - 2 h.
  • Vegetable oil - 1 tbsp. l.

The taste and sharpness of the seasoning directly depend on the quality of the source product. When buying powder, pay attention to the shelf life. The old product loses its useful and aromatic properties. It should be dry, crumbly, fine grinding without impurities.

Of course, in a closed packaging it is difficult to see, but if after opening the appearance did not like the product, you can sift it through a fine sieve.

How to cook:

  1. In a bowl, pour dry mustard, add salt, sugar, mix well. Gorchica-Sahar-Sol
  2. Water warm up to 40-50 degrees. You do not need to add all the water immediately, pour a little, rubbing the mixture until it becomes smooth, without lumps. Its consistency should turn out the thickness of sour cream. dobavit-vodu.
  3. Align the surface and gently, with the edge of the bowl of the bowl of hot water. Must get a layer of water over mustard thick in the finger. Leave for 5-7 minutes. Such a hot tub is needed to remove the bitterness of the product. But do not be afraid, the severity of seasonings will not decrease from this, and the taste will only improve. zalit-kipjatkom
  4. Then carefully drain the water, add vegetable oil, apple vinegar. To stir thoroughly.
  5. Now you need to give the season to mature. To do this, you need to cover the bowl of food film, to bite with a towel. Leave in this form overnight. You can put closer to the heat source, for example, to the battery.
  6. In the morning, put the finished seasoning to the glass jar, cover the lid and put in the refrigerator. Perelozhit-V-Banku

And you know that the dry powder itself does not possess a sharp taste, it appears precisely from the interaction with water. There are different recipes - pour the powder with cold, warm water and even boiling water. Any option is possible. It is just necessary to keep in mind that what is hot water, the less shudder it turns out mustard.

Acute powder mustard on cucumber brine

It is possible to add different spices to the classic option, and you can use brine from pickled cucumbers. After all, the hostess, as a rule, add a variety of spices so that the pickled cucumbers get tasty and fragrant. So the brine will greatly replace ordinary water and do not think what to enrich the taste of seasoning. It will get sharp and tasty.


You can use not only brine from cucumbers, you can from pickled tomatoes, zucchini and other vegetables, as well as brines from sauerkraut.

You will need:

  • Dry powder mustard - 3 tbsp. l. with a slide
  • Cucumber brine - 100-120 ml.
  • Salt - 1 tsp.
  • Sugar - 2-3 h.
  • Home apple vinegar - 1 tbsp. l.
  • Mustard oil - 1 tbsp. l. (can be replaced with any vegetable)

"Spoon with a slide" - the concept of tensile. Therefore, the amount of brine is specified approximately. Add so much to seasoning the consistency you need.

Step by step description of the recipe:

  1. In the dishes, in which it will be convenient to stir, pour powder. Suhaja-Gorchica.
  2. Brine strain, heat up to 60 degrees and parts to add to a dry mixture well mixing. VLIT-RASSOL.
  3. Put the remaining ingredients - sugar, salt, mustard oil and apple vinegar. DOBAVIT-SOL-SAHAR-UKSUS-MASLO
  4. Mix all the products thoroughly to get smooth, without lumps mass. Seasoning is ready, it remains only to shift it into the glass container and close the lid.
  5. But at this stage, it will be sick more than it is necessary and there will be no more pleasant acute and expected taste. It is necessary to give her time to stand. Leave it for 3-4 hours at room temperature, and then send it to the fridge. The next day, it will be possible to serve a crooked seasoning, for example, to the cold. HOLODEC-S-GORCHICEJJ

The amount of vinegar depends on and because it is in brine. If you use brines from shopping pickled cucumbers, then it is more than enough. Then you can not add vinegar to the season. The amount of salt and sugar also depends on the taste of brine.

Home mustard with honey - fast recipe

If suddenly you forgot to make mustard in advance, you can, of course, run to the store. But if you still have in stock an hour, then it is better to make homemade. The recipe is interesting not only to the speed of preparation, but also that instead of sugar, honey and lemon juice are placed in seasoning. This makes it more fragrant and tasty.


What better to use honey? It will be suitable for any, but the connoisseurs of this crooked seasoning believes that the best for her will be bucktish.

Required products:

  • Dry powder - 5 h. with a slide
  • Salt - 0.5 h. l.
  • Honey - 1 tsp.
  • Vegetable oil - 1 tsp.
  • Lemon juice - 1 tsp.
  • Water is 100 ml.

Cooking method:

  1. Water boost and cool slightly so that its temperature was about 80 degrees.
  2. Dry powder stirred with salt, add water and quickly stir up to a smooth mass of the desired consistency. Put oil, honey, lemon juice, mix well. DOBAVIT-MASLO-LIMONNYJ-SOK-MJOD
  3. An hour later, when it completely cools, you can serve to the table.

Prescription Cooking Mustard of Powder with Apple

Do not be surprised, this variant of the sauce with fruit notch is also possible. Apple puree, as well as additional spices add spicy sauce. Try!



  • Mustard - 50-60 gr.
  • Apple puree - 70-80 gr.
  • Honey - 2 st l.
  • Vegetable oil - 2 tbsp. l.
  • Apple vinegar - 3 tbsp. l.
  • Cinnamon - ¼ h. l.

For marinada:

  • Water - 200 ml.
  • Bay leaf - 1 pc.
  • Carnation - 4 pcs.
  • Coriander seeds - ½ tsp.
  • Salt - 1 tsp.


  1. Apples cleaned, cut by large slices, remove the middle of the seeds. You can then bake them in the oven until soft, or put out with a small amount of water on the plate or in the microwave. Make a puree from the apple with the help of a blender. Jablochnoe-Pjure.
  2. Pour water into a small pan, put a bay leaf, coriander seeds, carnation, salt. Put on the stove, bring to a boil and peak 3-5 minutes on a small fire. Then marinade strain through the sieve.
  3. To add a dry mustache, cinnamon and gradually add marinade, stirring a mass to a homogeneous state.
  4. Then put honey, vegetable oil, vinegar and beat the blender. Peremeshat-blenderom
  5. Shoot in a comfortable container, cover with a lid. Let it be trimmed during the day at room temperature, and then send to the refrigerator.

What are vegetable oil add to? It makes seasoning gentle and reduces the sharpness of the outcome product. If you need a crooked mustard - use it at a minimum, if you want to get seasoning with a gentle taste - add more oil.

Video on how to make mustard at home with ginger

The prescription author offers its own option not only delicious, but also therapeutic seasonings. The composition includes not only the root of ginger, as well as lemon zest, lemon juice and honey. Detailed recipe look in the video.

Mustard of powder cooked at home from grass

The easiest way is to prepare seasoning from the finished powder. But if you have the opportunity to buy a grain, it will work out more useful, fragrant and tasty.



  • Dark mustard seeds - 20 gr.
  • Seeds of yellow color - 80 gr.
  • Bucky honey - 2 tbsp. l.
  • Apple vinegar - 5 tbsp. l.
  • Water boiled - 100 ml.
  • Salt - 1 tsp.
  • Kurkuma - 1/3 h. l.
  • A mixture of peppers - 1/3 h.

Preparing for the recipe:

  1. Seeds mix and chop on a coffee grinder to powder condition. Permolot-Zjorna-V-Poroshok
  2. Add salt, turmeric, pepper. In a glass of water room temperature, pour vinegar, liquid honey. IngredientY-Dlja-Gorchicy
  3. It is well stirring in water honey with vinegar and add to dry ingredients. Throw everything to a homogeneous state and you can shift into the jar. Gotovuju-Gorchicu-Perelozhit-V Banku
  4. Put in the refrigerator. Since the powder at home is more coarse grinding, rather than the store, then this mustard must be given for several days to laugh so that she reveal all their tastes and flavors. Periodically need to mix, because heavy particles will settle on the bottom.

This seasoning gives not only the piquancy dishes, but also benefits our body. It improves appetite, has a beneficial effect on the processes of digestion, breaks fats, speeds up the metabolism, helps the body to fight with colds.

Therefore, it is still worth making a mustard of powder at home, because then you will be exactly sure that there are no unnecessary ingredients in your seasoning, except for those that you put.

Bon Appetit!

Mustard of industrial production to taste is significantly inferior to self-made. If you cook it according to the classic recipe, it will turn out to be acute, and for lovers of sweet or sour, there are options for sauce with sugar, honey or fruit puree. In addition, mustard cooked from powder at home is absolutely natural and healthy. Even inexperienced culinary will quickly cope with the task.


Tips and tricks of cooking

Prepare mustard with your own hands at home is very simple. But before proceeding directly to the cooking process itself, you should familiarize yourself with the rules that allow you to get a delicious and useful product:

  • Mustard powder must be mixed with water, the temperature of which does not exceed 60 degrees, otherwise the finished product will lose a "pointed" highlight and will become fresh. It is from water temperature that depends the saturation of taste. The colder the liquid used for breeding, the sharper it turns out homemade seasoning.
  • The liquid should be added to the powder gradually, in small portions. At the same time, the mixture must be constantly stirred to avoid the appearance of lumps.
  • So that the consistency of the mustard came out a homogeneous, powder foundation must be pre-saming.
  • Do not despair if the product turned out too liquid. Repair the situation and give the seasoning sufficient density can simply place it for some time in the refrigerator.
  • To protect the mixture from drying, in the process of mixing components, you can add a small amount of fatty pasteurized milk. It will help keep freshness and lemon slicing top above.

In addition, it should be borne in mind that the taste of seasonings can be diversified:

  • The sharp sauce is well combined with various spices and herbs, such as cinnamon, hammer coriander or grated clove, and the taste of the finished product can also be enriched with pieces of fruit, greens and even buckwheat honey.
  • In Asian countries, the spicy flavor of mustard is diluted with notes of nutmeg, ginger and Japanese Vasabi. This gives the product a specific taste.
  • The delicate French mustard contains not only powder, but also one-piece grains, therefore it should be filled with dry white wine or grape vinegar.
  • Drinking water in the recipe can be replaced by brine from sauerkraut, pickled tomatoes or cucumbers, as well as liquid apple puree.

The finished product should be placed in a tightly closing sterilized container so that it does not exhale and have not lost sharpness, as well as purchased the necessary consistency. The shelf life of the homemade mustard in the refrigerator is no more than 10 days.


Traditional homemade mustard

The classic cooking recipe at home suggests use as a base for seasoning already ready powder. However, so that the resulting product has a more rich and bright taste, and also acquired a specific sharp taste, it is advisable to resolve the mustard powder from the grains.

In total, three types of grains are distinguished: black, white and sanctuary. From their variety and depend taste, aroma and consistency of the finished product. In Russia, the latter are very popular. They are the main component used in the manufacture of shop mustard or mustard powder. On the powder from the Sarept grains and the traditional recipe of homemade seasonings is founded.


  • Mustard powder - 3 tbsp. l. with a slide;
  • Hot water - 100 ml;
  • Sugar sand - 1/2 Art. l.;
  • Vegetable oil - 1/2 Art. l.;
  • Salt - 1/4 tbsp. l.

Cooking technology step by step:

  1. one. To pure dry glass container pour mustard powder.

  2. 2. Pour water into the bank (temperature - 60 degrees) gradually a thin flowing, carefully stirring the mixture and leaving no lumps.

  3. 3. Add sugar and salt, stir.

  4. four. Give the finished product slightly "to cool." To do this, close the can with a lid and put it in heat for several hours. Add oil and insist in a dark place for two days.
  1. five. If the consistency of the mustard turned out to be too liquid, then the mixture must be kept in the refrigerator one day. This will help the product to become more dense and dense, and also it is better to stand.


Mustard at brine

Mustard recipes with the addition of marinade are very popular in the winter season. A kind of vegetable juice already has a sufficient amount of salt and spices.

The spicy taste of the homemade mustard at the brine will please the true lovers of burning spices. Experienced cooks are recommended to prepare seasoning exclusively on an ice brine, this gives the product additional sharpness.


On cucumber brine

In this recipe, the brine is used from under pickled, and not salted cucumbers. It is well combined with mustard powder, and the spices contained in it and garlic significantly improve the taste of homemade seasoning.


  • The liquid from the marinated cucumbers is 220 ml;
  • Powder of mustard grains - 3 tbsp. l.;
  • Sunflower oil - 1-2 tbsp. l.

Cooking algorithm:

  1. one. Pour a chilled cucumber brine into a deep clean container.
  2. 2. Add a mustard powder there.
  3. 3. Wait until it worsens.
  4. four. Mix the composition with a wooden blade to get a homogeneous consistency.
  5. five. Give the finished product to stand a little.
  6. 6. Pour oil and mix again.

The resulting seasoning should be in the refrigerator in a glass tightly closed jar for 24-72 hours. Vegetable oil in this recipe can be replaced with olive, linen or any other. This will not only make the product more gentle, but will become a raisin of the recipe.


On brine from under tomatoes

This recipe is designed exclusively on fans of acute. For cooking you need to use a mustard powder of a yellow shade.


  • mustard powder - 2/3 cups;
  • Tomatory brine based on vinegar - 330 ml;
  • Sunflower oil - 2 tbsp. l.;
  • Sugar - 1/4 hp;
  • Salt to taste.


  1. one. In the pre-prepared glass floor-liter container to pour most of the expanded brine.
  2. 2. Add mustard powder to it.
  3. 3. Give it to get completely blocked.
  4. four. Mix the mixture to obtain a homogeneous mass, gradually adding the remaining brine. If the mustard turned out to be too thick, you can add more brine, and if liquid is a little powder.
  5. five. Put sugar and salt.
  6. 6. Once again thoroughly preventing the mass.
  7. 7. Pour the sunflower oil to slightly soften the resulting seasoning, and mix again. To get a more delicate taste, the specified amount of oil can be increased.

The mustard must come in a dark place during the day.


With the addition of cabbage marinade

Mustard on the cabbage brine has a spicy taste. And the cooking technology is slightly different from the previous methods: in this recipe, the fluid must be gradually poured into powder.


  • Mustard powder - 50 g;
  • Capported brine, mixed with 1/2 h. l. table vinegar (9%) - 1 cup;
  • Sugar - 1 tbsp. l.;
  • salt to taste;
  • Refined oil - 1-2 tbsp. l.


  1. one. Pour powder into deep dishes.

  2. 2. Add sugar and, if desired, salt (if the brine is not salty).

  3. 3. Mix.

  4. four. Gradually add brine from cabbage with small portions to control the consistency.

  5. five. Stir and shift into the appropriate packaging carefully. Give the mass to stand during the day in a dark and warm place.

  6. 6. Pour oil.

  7. 7. Stir once again gently.

Vinegar in this recipe can not be used or replaced by it with a small amount of freshly squeezed lemon juice.


Recipes sweet mustard

Not always mustard sauce should be too sharp or salty. Powder is well combined with sweet components, such as fruits or berries.

Delicious and useful mustard in Russia prefer to prepare on the basis of apple or pear puree. Honey seasoning has special healing properties. It can be taken in small portions with colds or use to eat.


With honey

Gentle and fragrant honey mustard leaves a pleasant aftertaste and perfectly combined with meat and fish. Cooks around the world prefer to use this seasoning for dishes with the addition of eggs.


  • water - 50 ml;
  • Small cook salt - 10 g;
  • Powder made of mustard grains - 50 g;
  • honey (preferably buckwheat) - 50 g;
  • Lemon juice - 1 tbsp. l.;
  • Sunflower oil - 1 tbsp. l.


  1. one. Missed through a sieve mustard powder mix with salt.
  2. 2. Pour into the water.
  3. 3. Carefully stir up to the pasty consistency.
  4. four. Melt honey in a microwave or water bath so that it becomes the most liquid and transparent.
  5. five. Pour it into the mustard mixture, add lemon juice and vegetable oil.
  6. 6. Mix seasoning again.
  7. 7. Pour the mustard into the clean glass container and close the lid tightly. Leave to insist for 4 days.

The finished product should be at temperatures from 20 to 22 degrees Celsius. After the bank, it should be boosted, mix, merge an extra liquid (if it appears) and remove it for storage in the refrigerator. If desired, the taste of seasoning is possible with the hammer of paprika or ginger. This will help to give any dish of acute, and also takes the healing properties sauce.


Fruit on apple puree

Apple mustard has a thin aroma of a ripe apple and combines with dishes from cheese or lamb. Optionally, this fruit can be replaced by ripe pear. The pear mustard is not inferior to the apple to taste and is suitable for baked chicken or turkey.


  • Large sweet apple - 1 pc.;
  • Mustard powder - 1 tbsp. l.;
  • Sunflower oil - 1 tbsp. l.;
  • Apple vinegar - 2 tbsp. l.;
  • Brown sugar - 1 tsp;
  • lemon juice - 1 tsp;
  • Cinnamon is half a teaspoon;
  • Carnation - 3 pcs.;
  • Salt to taste.

Cooking technology:

  1. one. Remove the apple core, wrap the fruit in the foil and send to the oven. Prepare at a temperature of 170-180 degrees for a quarter of an hour.
  2. 2. Clear cooked apple from the peel, cut into small pieces and skip through the sieve to get a puree mass.
  3. 3. Add to the resulting mashed mustard powder, crushed sugar and salt, sunflower oil and lemon juice.
  4. four. Mix the composition thoroughly with a blender.
  5. five. Vinegar to pour into an enameled saucepan.
  6. 6. Add cinnamon and carnation.
  7. 7. Bring the mixture to boil and remove from fire.
  8. eight. Pour vinegar with spices to the mustard.
  9. nine. Stir again to homogeneous consistency.
  10. 10. Move into a clean glass jar and insist 2 days, mixing daily.

If you wish to diversify the taste of the apple mustard, you can pieces of grapes. Suitable as an additive to this sauce and ground kernels of walnuts.


With the addition of fruit (Italian Mostard)

This seasoning is rather a fruit, filled with mustard syrup, rather than the traditional pasty mustard. But on tasteings, this sweet dish with mustard is not inferior to other variants of mustard sauce.


  • any fruit (mix) - 1 kg;
  • Sugar - 1/2 kg;
  • Juice orange - 0.7 l;
  • Mustard powder - 50 g;
  • White wine - 1 cup.


  1. one. Cut the fruit with large pieces. If you remove the skins, the syrup will be lighter.
  2. 2. Fall asleep with sugar.
  3. 3. Pour orange juice.
  4. four. Leave in open container for a day until the sand is completely dissolved. Within 24 hours, mix the mixture a couple of times.
  5. five. Set a colander in a saucepan.
  6. 6. Ship it into it fruit mass.
  7. 7. Give juice from fruit completely drain.
  8. eight. Put it on the middle fire, bring to a boil and tomorrow as long as the amount does not decrease exactly twice. Foam periodically remove noise.
  9. nine. Finished syrup again pour pressed fruit.
  10. 10. Leave the workpiece for another one day in order for the composition to be blown.
  11. eleven. Mustard powder dissolve in a glass of white wine in an enamelled bowl and gently heat the mixture on slow fire.
  12. 12. Constantly stirring, bring the mustard mixture to 100 degrees and boil for another two minutes.
  13. 13. Once again, separate the fruits from the syrup and straighten the latter through a sieve or gauze.
  14. fourteen. Dispatch fruits on sterilized banks.
  15. fifteen. Connect mustard and fruit syrup.
  16. sixteen. Pour this mixture of fruits, completely covering them.
  17. 17. Gently squeeze the excess air by pressing the fruit with a spoon.

Banks with a Mostard should be stored in a dark cool place with tightly closed covers. Before feeding in it, you can add sesame seed seeds or diversify the taste of a light note of the paprika's hammer.


Sweet seasoning

Mustard of powder with a pronounced sweet taste is not too acute. Optionally, the amount of sugar can be reduced.


  • Powder mustard - 4 tbsp. l.;
  • Sugar - 2 tbsp. l.;
  • Oil - 1 tbsp. l.;
  • salt to taste;
  • Flour - 1 tbsp. l.;
  • water - 60 ml;
  • Wine white vinegar - 50 ml.


  1. one. Mustache powder mix with flour.
  2. 2. Pour water brought to 60 degrees, into a deep bowl.
  3. 3. Add a mixture of the powder component and flour.
  4. four. Give the composition is broken within 15-20 minutes.
  5. five. Add sugar and salt.
  6. 6. Stir and leave for another a few minutes.
  7. 7. Pour oil and vinegar. Stir and insist for 40-60 minutes.

Sweet mustard optionally insist for several days. It is ready to eat literally an hour after cooking.


Mustard - Russian or Zamar?

Mustard sauce love to eat not only in Russia, but also in many European countries. The most famous foreign seasonings from the cooks around the world today are considered:

  • Dijon mustard;
  • Mediterranean;
  • Danish.



The poorest Russian mustard is perfect for hot first dishes and meat. It is supposed to smear on bread, as well as put on top of a piece of chill.


  • Mustard in powder - 100 grams;
  • Warm water - 1/2 cup;
  • acetic solution (3%) - 1/2 cup;
  • Sunflower oil - 2 tbsp. l.;
  • Sugar sand - 1 tbsp. l.;
  • Salt - 1/2 part;
  • Lovel leaf - 2 pcs.;
  • Cinnamon - on the tip of the knife;
  • Carnation - a pair of dried buds.


  1. one. Heat the water in the bowl.
  2. 2. Fall asleep cinnamon and cloves, add laurel, salt and sugar.
  3. 3. Bring to a boil and cook on slow fire for a few more minutes.
  4. four. The decoction to cool and strain.
  5. five. Pour the fragrant liquid in small portions to the mustard powder.
  6. 6. Stir up to uniformity.
  7. 7. Enter oil and vinegar gradually.

The product is almost ready. Now it is necessary to decompose it on banks, close them tightly and send it for 24 hours to the refrigerator for insteading.


Starus Recipe


  • Mustard powder - 3 tbsp. l.;
  • The tough carnation is 6 g;
  • Sugar - 3 tbsp. l.;
  • Vinegar - to taste.


  1. one. Place powder, sugar and carnation in a bowl.
  2. 2. Pour vinegar and stir up to liquid consistency.
  3. 3. Pour the mixture to banks and cover them with covers.
  4. four. Put banks in the oven turned off, preheated to the minimum temperature, about 40 minutes.
  5. five. Get and keep at room temperature.

The shelf life of such a simple seasoning is about a year. If the mustard becomes too thick, it can be re-divided by vinegar. And to make too sharp taste more gentle, the usual vegetable oil will help.


Soviet dining mustard

In the USSR, there was a special GOST, which was made delicious, acute and very burning dining mustard.


  • mustard powder - 1 cup;
  • water - 2 glasses;
  • Sunflower oil - 3 tbsp. l.;
  • Sugar - 3 tbsp. l.;
  • Acetic acid - 1.5 tbsp. l.;
  • Salt - 1/2 part;
  • Lavar leaf - 2 pcs.;
  • Ground black pepper - to taste;
  • Cinnamon is a small pinch;
  • Carnation - three dry buds.

Cooking algorithm:

  1. one. Pour water into the saucepan.
  2. 2. Add a sugar, salt, pepper, laurel, cinnamon, carnation.
  3. 3. Bring liquid to boil.
  4. four. Remove it to insist in a warm place for 24 hours.
  5. five. The next day, the decoction re-boil and pour acetic acid into it.
  6. 6. Powder mustard pour into a deep bowl.
  7. 7. There, add a fluent infusion with spices.
  8. eight. Mix the composition thoroughly and remove in a warm place for 3-4 hours.
  9. nine. Add oil.
  10. 10. Strive out again.

The Soviet mustard is almost immediately ready for use. But it is better to give her to ripen for 24 hours in a cool place. Serve this sauce to the table is recommended together with a cold, lard, fat soup.


Dijon seasoning from France

Many centuries ago, French monks were so conquered by the taste of an unusual acute seasoning, which kidnapped the technology of cooking in the Romans and engaged in the production of Dijon mustard. This sauce has gained popularity in most European countries. For many centuries, Dijon was considered to be the world mustache capital and does not lose this status to this day.


  • White dry wine - 2 glasses;
  • mustard powder (from white mustard) - 60 g;
  • Black mustard grains - 80 g;
  • Large bulbs - 2 pcs.;
  • garlic cloves - 2 pcs.;
  • Floral honey - 2 tbsp. l.;
  • Olive oil - 1 tbsp. l.;
  • Salt to taste.

Cooking algorithm:

  1. one. Onions finely cut.
  2. 2. Garlic squeeze through the press.
  3. 3. Put vegetables into an enameled saucepan.
  4. four. Pour wine.
  5. five. Bring the composition to boil.
  6. 6. Reduce the temperature and tomorrow for another 5 minutes on slow fire.
  7. 7. Merge the resulting wine broth, strain it and cool slightly.
  8. eight. Enter into the solution melted honey.
  9. nine. Pour in the same salt and mix.
  10. 10. Pour dry mustard powder in a saucepan with wine.
  11. eleven. It is evenly confused that the mass is homogeneous, without lumps.
  12. nine. Add oil.
  13. 13. In the wine-mustard a mixture to fall asleep grains.
  14. fourteen. Tomber on slow fire, regularly stirring until the liquid will find the desired delicate.

As soon as the composition obtained cools, it should be pouring into banks and close them tightly covers. Store Dijon sauce is necessary in the refrigerator. The maximum shelf life is 3 months.


Mediterranean with laurel sheet

This sauce is well combined with fish and vegetables. Spicy seasoning is also well suite as a refueling for salads with olives and olives.


  • Powder from mustard - 100 g;
  • Water - 3/4 cups;
  • Sugar - 1 tbsp. l.;
  • salt - 1 tsp;
  • vinegar 9% apple - 100 ml;
  • Vegetable oil - 1 tbsp. l.;
  • Bay leaf - 1 pc.;
  • Cinnamon - to taste.


  1. one. Put water on a weak fire.
  2. 2. Add salt, sugar, laurel and cinnamon.
  3. 3. Keep the mixture on fire until completely dissolved grains.
  4. four. Cool
  5. five. Pour vinegar.
  6. 6. Half the resulting decoction brew mustard powder (pour gradually).
  7. 7. Stir thoroughly.
  8. eight. Place in a warm place for a day.
  9. nine. Pour the remaining decoction.
  10. 10. Strike.

The resulting composition should be released at room temperature for another 24 hours. After that, the mustard seasoning is mixed again and remove into the refrigerator.


Danish mustard refueling

This recipe is very simple, and the taste of seasoning is mild and in European sophisticated. You can use such a sauce as a pleasant addition to sharp sausages or dairy sausages, as well as stew vegetables with mushrooms.

In Denmark, herring feet in such a mustard.


  • Powder from mustard - 2 tbsp. l.;
  • Sugar sand - 1/2 Art. l.;
  • Apple vinegar or white wine vinegar - 100 ml;
  • Whipped cream or fatty sour cream - 2 tbsp. l.

Cooking algorithm:

  1. one. Mix dry components.
  2. 2. Gradually add vinegar to make a consistency of thick sour cream.
  3. 3. Carefully rub the mixture to a homogeneous consistency.
  4. four. Soaking for 6th minutes.
  5. five. Add cream and mix again.


How to prepare mustard with grains?

Grain mustard cooked with her own hands, not only has a pleasant taste, but also looks very appetizing. Grains can use one variety, however, the dish will look more aesthetic if you add multi-colored grains.


  • Grains of white mustard - a third of a glass;
  • The grains of the Black and Sarept mustard - 1 tbsp. l.;
  • Mustard powder - 2 tbsp. l.;
  • Water is half a glass;
  • Apple vinegar, orange juice and honey - quarterly cups;
  • rubbed lemon zest (you can get frozen) - to taste;
  • Salt - a small pinch;
  • Dried dill - on the tip of the knife.

Cooking technology:

  1. one. Mix the grains and take them a little into a mortar.
  2. 2. Put the dry powder there.
  3. 3. Enter fruit juice in a dry mixture, vinegar and warm water in small portions.
  4. four. Stir to homogeneous consistency.
  5. five. Add salt, dill, zest and honey.
  6. 6. Slightly stirring with a blender to the state of a thick cream, but with the preservation of grains.

You can store this sauce in the refrigerator. It is used as a refueling for salads, as well as both marinade for any type of meat.

Close your eyes, and imagine the boys of the head of the Russian chill. Or, for example, a whole dish of smoking Bavarian sausages with beer. Or, now, hot dog is a soft bun, salty cucumbers, fragrant sausage, a piece of cheese ... It seems that these dishes are missing something ... well, of course! Mustard! There are no shortage in stores, but all is "not like that." Not trouble, because the preparation of mustard of powder at home is no problem. On the contrary, home mustard, as they say, crooked, although in the nose pinch! And if you love the message, then you and cards in hand - add the desired components, adjust the sharpness and sweetness to your own taste. Today we will learn to prepare the seasoning so that friends behind the recipe built in the queue.

How to make mustard at home from powder - 14 recipes

Classic Powder Mustard Recipe

How to make mustard at home from powder - 14 recipes

There are three types of mustard grains in the world: White, Black and Sarept. In Russia, they traditionally use the latter, and the very first written mention of them are found in the documents of the XVIII century. And we used mustard with us not only as seasonings, but also as a cold medicine. But today we will not be treated, but only accelerate the appetite by this acute spice.

The classic home mustard is prepared from such ingredients:

  • 3 spoons of mustard powder;
  • half spoons of sugar and as many vegetable oil;
  • to taste salt.

If you want to get a truly fragrant, sharp mixture, then it is better to buy mustard grain and make powder on their own.

  1. Take the 200-gram jar, wipe it dry so that the powder does not stick to wet areas, otherwise dark stains remain on the walls.
  2. Pour mustard powder in a jar, add sugar, salt there. Stir and remove to the side.
  3. Board the half of the water and give it a little cool - high temperatures destroy the enzymes contained in the mustard.
  4. Along the spoon, add warm water into a dry mixture and gently stirrate. The finished seasoning should be like a thick sour cream so that it can be easily smeared, for example, on bread. Mix carefully without leaving lumps.
  5. Now the mustard must "be worn." To do this, it in a closed bank put in a warm place (can be directly on the battery) for several hours.
  6. After some time, we open almost the finished seasoning and add oil to it. You can not do this, but then the seasoning will quickly darken and rather loses his burning.

Seasoning is ready and must be in the refrigerator for about a week. When I first open the jar, do not inhale the fragrance deeply - the tears!

Mustard with Mid.

It is such a "honey" mustard perfectly for marinating meat and perfectly combined with salads. The amount of lemon juice in its composition can be adjusted to the most side, if desired. In the specified proportions, the sauce turns out a burning, with a sweet aftertaste and an acidic note.

  • Mustard in grains 70 grams;
  • 3 spoons of honey and water;
  • on a spoonful of sunflower oil and freshly squeezed lemon juice;
  • Quarter salt spoons.

We proceed to the preparation of "honey" mustard sauce.

  1. First, in a coffee grinder, grind mustard grain into powder and lay it out in dishes, where we will breed our sauce.
  2. We put water on fire and while it is heated, suck salt into the mustard powder and thoroughly mix dry ingredients.
  3. We pour warm water into the salted mustard and lag so that the spice evenly absorbed moisture. The finished mixture should already be the consistency you wish to get at the end.
  4. Pour the honey in the resulting mass. If he froze, then pre-melt it in a water bath.
  5. Add lemon juice and enter the oil. All components quickly overheat again so that the finished mustard sauce has a homogeneous mass.

"Honey" mustard ready! Place it into the glass jar and close the lid. Use the spice is better days after 5 when it comes up.

Russian Mustard

Prepare mustard - it's still art. In Russia, she was made so burning so that the spirit would intercepted and find such in the stores today is simply impossible. Therefore, we will do it yourself.

The main secret is not to boil the mustard powder with boiling water. What is hot water, the less evil will be seasoning at the exit.

For this Russian mustard will need:

  • 100 grams of mustard powder;
  • according to the half of the warm water and acetic solution (we will be divorced to 3%);
  • 2 spoons of oil (sunflower, no olive! We have a Russian mustard!);
  • 1 spoon of sugar sand;
  • half tablespoons of salt;
  • a couple of laurels leaves;
  • For a special aroma pinch pinch;
  • For sharpness, a couple of dry clove buds.

When the components are ready, start cooking.

  1. Water heated in a bowl and fall asleep in it cinnamon with cloves, laurel leaves, sugar and salt. Let the spiced mixture boil and cook for a few minutes.
  2. When the decoction will cool down a little, you need it through a fine sieve so that there are no random pieces of spices in the liquid.
  3. Mustard powder in bulk in a comfortable container and, gradually pouring an aromatic decoction into it, stir the sauce to homogeneity.
  4. It remains to introduce oil and acetic solution. Last pouring parts so that the finished product is not too liquid.

Read more on Cream sauce for pasta - 7 recipes, how to make a delicious sauce

That's all. Lay out the mustard in the jar, close and send in a refrigerator at least per day. A day later, you can already serve it to the New Year's cold or just to smear the bread to hot first dishes.

Old Russian Mustard

The old Russian peasant cuisine did not differ in special research. The recipe for the authentic Russian mustard is also very simple.

  • 3 spoons of powder mustard and sugar;
  • half spoons of gripped cloves;
  • Vinegar for breeding.

Pour the main ingredient, sugar and clove buds in a bowl and slowly pour the vinegar, seeking the desired consistency. Place the cooked seasoning to the jar, it is good to block and send to a slightly preheated oven or microwave. How cool down, clean the fridge. You can store the product until the year.

Acute mustard at home

Get ready. This is a recipe for a truly cerebral mustard. Such seasoning will not only turn away the appetite, but will also become an excellent medicine at a cold.

Prepare ingredients:

  • 80 grams of the usual yellow mustard powder;
  • as much honey (if desired, reduce the amount);
  • 4 spoons of 6% vinegar;
  • 2 tablespoons of lemon juice and as many vegetable oil;
  • grated ginger;
  • Half tea spoons of pepper;
  • Zedra at will.

This mustarder combines and burning sharpness, and the gentle sweetness of the honey, and the specific taste of ginger adds her spicy notes.

  1. Pour a powder mustard into a deep pile, trig off with a pepper with salt, sprinkle with liquid honey and lemon juice.
  2. Boil the incomplete glass of water with ginger and zest. Give the liquid to cool and strain through the siter in the pile with a mustard mixture.
  3. Carefully overtake mustard with a decoction, sprinkle with vinegar and enter the vegetable oil. If necessary, adjust the consistency of the finished product by adding water or powder.

The spice will be ready for the table in a day.

Recipe of Dijon Mustard

How to make mustard at home from powder - 14 recipes

Even in the 10th century, the French monks spied the technology of making mustard at Romans and their own production began in quiet. And so I liked the new seasoning to the Europeans, that after three centuries Dijon was rightfully considered the mustard capital and keeps this title to this day.

The authenticity of the origin of this Dijon mustard is confirmed by the relevant certificate. But we, as previously the most French monks, will check the case without noise and dust - prepare the seasoning of the house. The ingredients may seem somewhat strange, but it is precisely such a recipe claimed as classic, French culinaryists.

So it will take:

  • 2 glasses of any white dry wine;
  • Two types of mustard: in powder 60 grams and in grams 80 grams;
  • a couple of big bulbs;
  • A pair of garlic teeth;
  • 2 tablespoons of floral honey;
  • spoon of olive oil;
  • to taste salt.

Mustard better take different, such as white and black. It is the neck of black that traditionally add to the sauce in Dijon.

  1. Onions cut finely, especially not a ceremony. Its appearance in this recipe we are completely uninteresting to us. Garlic we press through the press.
  2. We lay out vegetables in a saucepan, pour wine and heated until it boils. After that, we reduce the temperature and Tomis for another 5 minutes.
  3. When the "onion" wine will cool, filter it, we throw failed vegetables.
  4. We introduce a melted honey into the wine and sprinkle salt.
  5. Came mustard mustard. Pour the powder into a saucepan, evenly overlook it in wine, so that a homogeneous mass without lumps came out. Add oil.
  6. We turn on the stove again, we fall asleep into the wine-mustard mixture of black grain and tom, which is regularly stirring until the liquid thickens.

Dijon mustard is almost ready. We are only left to pour it into jars and close the covers, as cool. Keep such a seasoning in the refrigerator can be up to three months. But it does not matter - she will "disappear" much earlier.

French mustard

How to make mustard at home from powder - 14 recipes

The French are those more experimenters in the kitchen and mustard recipes they have many. Let's delay at an interesting and relatively simple version.

To do this, prepare such components:

  • on the glass of mustard powder, cold water, dry white wine and vinegar;
  • An incomplete glass of mustard in grains;
  • half a cup of brown or slightly more beet sugar;
  • one bulb;
  • on a teaspoon of salt, cinnamon and turmeric;
  • 2 yolks.

Such mustard, like almost all European options, will not be too acute. But in it perfectly marked the bird and fish. So, prepare three deep bowls.

  1. The first bowl is pouring at the same time and the powder, and the grain. We mix the components and fill with water. Let's draw the resulting mixture from 30 minutes to an hour.
  2. Onions cut into quarters and lay out in the second bowl, pour wine and vinegar, perturbate turmeric and cinnamon. Heat the spicy wine with a bow on the stove and bring to a boil. After that, Tomm on the fire is another quarter of an hour.
  3. In the third bowl we beat yolks, we send to them a swollen mustard mixture and fill with warm spicy wine. All this fragrant composition once again put on a slow fire and, stirring, bring to thickening.

Read more on Fish sauce - 12 cooking recipes

When the French mustard sauce cools, put it in a comfortable jar and store in the refrigerator. Before serving, it is better to warm up a little in the microwave.

Danish mustard

How to make mustard at home from powder - 14 recipes

So why she is Danish, remains a mystery, but the sharper Intrigue! Such mustard is preparing simply, and the taste of her soft, gentle, in general, quite in the spirit of Europe. You can use such a sauce as a marinade, as an addition to dairy sausages and sharp sausages, to stew mushrooms and vegetables. Interestingly, in Denmark in such a sauce, herring is marked by a special way.


  • 100 grams of wine white vinegar;
  • 2 tablespoons of powder mustard, whipped cream or fatty sour cream;
  • Paul spoon sugar.

Preparing sauce literally in two steps.

  1. In a small capacity, we mix the dry mustard with sugar and slowly, stirring, introduce vinegar to the consistency of thick sour cream.
  2. Pasta must have half an hour, and we are still whipping cream. We enter them (or sour cream) in the finished sauce gradually. After the first spoon we try what happened. If it came out abruptly, add a spoonful of cream.

Name Danes original, relying on this recipe, it does not work. But everything is ingenious just! Try such a paste to marine a young chicken, fish or serve it simply in a sprinkler to stew vegetables.

Mustard on apple puree

How to make mustard at home from powder - 14 recipes

Such a fruit-mustard sauce is somewhat unpaid for us, but is very widely used in Italy. It serves meat dishes and sophisticated salads. It perfectly complements he and the taste of a variety of cheeses. The taste of sauce is very different from our bone prey to the brain, mustard. Musk fruit prevails, then a sophisticated acid is felt and only after a sharpness.

Prepare ingredients:

  • A large apple from those that you do not add to the charlotte - wearing porridge after baking;
  • 2 tablespoons of oil and wine vinegar (preferably white);
  • on a spoon of sugar and mustard grain;
  • slight salt;
  • pinching with ground cinnamon.

The amount of green can be slightly increased if the sophistication of the Italian cooking will not be impressed with you.

  1. The basis of this sauce is an apple. From him and start. Wash the fruit, cut in half and remove the cores. Cake them in any convenient way. When the finished halves are cool a little, we separate the pulp from the peel and send to the destination of further preparation - to the half-liter bank.
  2. Add to the baked apple oil and blender or fork chop it in mashed potatoes.
  3. Prepare mustard grains. Grind them with salt and sugar in a mortar or coffee grinder. You can leave a slightly larger fraction, and you can grind into dust. Print the mixture with cinnamon and mix again.
  4. Connect two components. Introduce mustard in a vegetable puree, constantly stirring the resulting mixture. At the end, continuing to interfere, add vinegar to several drops to balance the taste of the resulting sauce.

Apple mustard can be used after two hours. "She lives" for no more than two days, because it will not work out to prepare. Well, it is not necessary! After all, it is eaten for a couple of family dinners.

Mustard dining room

How to make mustard at home from powder - 14 recipes

There was already a lot of recipes, but everything, as they say, "on a free topic". But in the Union for the preparation of mustard, GOST existed and it would be foolishly not to mention it.

So, the guest mustard will do from such ingredients:

  • Glass of the main component;
  • 3 full spoons of sunflower oil and sugar;
  • 1.5 tablespoons of acetic acid;
  • Half salt spoons;
  • a pair of laurels leaves;
  • ground pepper;
  • Cinnamon and carnation.

The seasoning made on this recipe comes sharp, burning, thick. It was all that they served earlier in a cafe and restaurants to the idle, lady, fat first dishes.

  1. First we prepare a decoction from spices. Two glasses of water pour into a bowl and immediately fall asleep salt with sugar and pepper, throw a laurel, cinnamon, carnation. We give liquids to boil and remove it for a day.
  2. After a day, the decoction must be boiled again and pour acetic acid into it.
  3. Powder mustard carry into a deep plate and filter in her spicy infusion. Thoroughly carry the spice with the liquid to uniformity and remove in a warm place for three hours.
  4. After a predetermined time, we introduce the oil into almost ready-made oil, mix again. Ready!

Gostovskaya mustard can be used immediately, but it is better to give her to "grow up" a day in a cool place.

Mustard recipe with cucumber brine

In winter, such a prescription mustard of mustard powder is very relevant. Soler cucumbers go to this time of the year rapidly, and the brine remains only to pour with tears in his eyes. Let's save a glass-other of this delicious liquid and make a sharp, evil and fragrant seasoning.

From the ingredients, only half a cup of dry mustard and cucumber brine will be needed. The cucumbers each hostess closes in different ways, therefore be careful with the second component. It can be too acute if the cucumbers closed with burning peppers, or, on the contrary, to give sweetness.

  1. Half pickles pour into comfortable dishes.
  2. Fall asleep powder in brine, stirring constantly.

The consistency of the finished seasoning is adjustable according to your own taste. Someone loves the pasty mustard, others give liquid.

If the mixture is too sharp, enter some sugar. In the salt, the finished product usually does not need.

On brine from tomatoes

How to make mustard at home from powder - 14 recipes

Such mustard prepare only true connoisseurs. Having tried it, you will be shivered for a long time trying to put out the fire in the mouth. Didn't you frightened?

Then cook the components:

  • incomplete glass of mustard powder;
  • About 300 ml of tomato brine;
  • 2 spoons of oil;
  • Quarter sugar spoons and even less salt.

In order to prepare mustard for such a recipe, choose brine on vinegar, and a mustard powder of smooth yellow color. Sulish will make the finished seasoning bitter and completely tasteless. If you want to get a "nuclear" mixture, divor it in an ice brine.

  1. Pour the brine into the floor-liter bank and pour into it two times less than the mustard powder. Immediately add salt with sugar.
  2. Carefully slow down the mass until a homogeneous state, mustard must be completely commemorated. Further adjust its consistency to the desired, adding or brine, or powder.
  3. If you want a little soften the taste of the finished seasoning, enter sunflower oil. What it is more, the lack of mustard will come out.

Such a product must necessarily stand at least day. Until no longer causes, his taste will be far from the desired.

On cabbage brine

How to make mustard at home from powder - 14 recipes

With this recipe, too long to mess around, from the previous two, and the principle of preparation is clear. But in contrast to the cucumber or tomato, the cabbage brine will not give a strong zhuchi and the finished mustard will be softer. But if the cabbage was made with a cranberry or horseradish, the taste of the sauce obtained on it will be much more interesting.

So, on a glass of mustard powder, except for the brine itself, you will need:

  • on a spoonful of sugar and vegetable oil;
  • half spoons of salt;
  • quarter spoons of vinegar;
  • Any spices.

Again, to "salting" check the mixture at once, how to mix it with brine. It is possible to additionally add and not at all. For a more interesting taste as a warrant. Try to take ginger, nutmeg, ground cinnamon.

  1. Take a cooled cabbage brine and fill in the pile. In addition, pour the mustard powder, stirring it in the process for a fork.
  2. Try the taste and add salt and sugar at the request. Give the mustard to relax an hour and a half.
  3. Pour the vinegar and oil, mix well and put in a pre-prepared jar.

This "cabbage" seasoning can be available no earlier than a day.

How to make mustard with grains?

This is an exquisite sauce recipe that came from the Motherland of the mustard. The French love to do it using the grain, because the powder is very inferior to taste and aromatic properties. And when there are two types of green in one sauce at once, it turns out, "like in the best houses in London and Paris!"

  • Before a third of a glass of green mustard grain;
  • 2 spoons of green and powder;
  • half a cup of water;
  • At a quarter of a cup of apple vinegar, honey and orange juice;
  • Curly lemon zest (suitable and frozen);
  • a pinch of salt;
  • pinch of dried dill.

Mustard can also be taken by one variety, but colored christmas in the finished sauce will look especially attractive.

  1. We mix the grain and smack a bit into the mortar, then add mustard powder to them.
  2. In the resulting mixture I introduce fruit juice, vinegar and warm water, little by little. It is better to add more than to fight extra liquid. Sauce sprinkle salt and mix well.
  3. We still have to add dill, honey and zest. After, we beat all this with a magnificence of a blender to the state of a thick cream, or just mix thoroughly if you want to hurt the grains in the finished sauce.

Keep such a seasoning in the refrigerator. Use how refueling for salads like marinade for any type of meat. And you want, just smear on the bread and enjoy an unforgettable taste of two mustard.

The benefits and harm mustard

Having tried to cook mustard on the proposed recipes, you will probably stop buying it in stores. Some of its options are so tasty that you can just with a spoon. But carefully, because this seasoning is not only useful, but may cause harm with excessive use.

How to make mustard at home from powder - 14 recipes

Carefully eat mustard with such states:

  • kidney disease;
  • diseases of the digestive tract;
  • hypertension;
  • Failures in the functioning of the cardiovascular system.

In addition, do not forget about individual reactions to such an aggressive product.

If nothing is worried about the above, then you feel free to eat mustard, because she:

  • contributes to the splitting of fats;
  • has antibacterial properties;
  • improves appetite;
  • is an antioxidant;
  • It has a lightweight effect;
  • Accelerates metabolism.

And it is only scientifically proven. And the people of this specialist are treated with impotence, throat, give children to improve attentiveness and intelligence, and also helps with poisoning and vision problems.

Because, eat mustard with pleasure! Sweet, acute, with sourness, on a fruit basis, with a ginger root - you will definitely find the one that will like to taste.

6 secrets of delicious mustard

  1. Use high-quality mustard powder, which has no expiration date. Instead, you can take the ground mustard seeds.
  2. Powder needs to be filled with hot water. Boiling water will give the finished mustard excessive bitterness, and cold water will make it too easy.
  3. Add liquid gradually, on a spoon, and mix the mass. So you can achieve the desired consistency of sour cream.
  4. So that the home mustard acquired an unusual fragrance, add spices to it: cinnamon, ginger, nutmeg, ground black pepper or clove.
  5. Mustard must draw at least a few hours so that its taste is completely revealed.
  6. You can store homemade mustard in the refrigerator a few weeks. But it is better to eat it faster: over time she can exhale.

Recipes mustard

1. Acute mustard

Acute home mustard

For lovers of mustard, which is stitched to tears.


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


Put powder into a sealed container or a jar. Add water and achieve a homogeneous consistency. Close the lid and leave in warm place for 7-10 hours.

During this time, the mustard will fall, and the liquid will appear at the top. If you want the mustard to get very acute, then this liquid is not needed. Add salt, sugar and vinegar to the container and stir well. Put the mustard in the refrigerator for several hours.

2. Home mustard at brine

Home mustard at brine

Another option is very acute mustard. You can use both cucumber and cabbage or tomators.


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


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

3. Sweet mustard with honey

Sweet mustard with honey

Mustard prepared on this recipe, it turns out quite mild. However, the piquant edge in it is still present.


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


Pour salt to the powder and enter the water. When the mass becomes homogeneous, add honey, lemon juice and oil and mix to homogeneity.

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

4. Granular mustard

Granular mustard

This mustard is preparing from entire seeds, which gives it a pronounced taste and aroma.


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


Fill the seeds of mustard juice and vinegar and leave in the refrigerator for about a day. Seeds should swell and absorb almost all the liquid.

Then add salt to the ground, put in a saucepan or a skeleton and bring to a boil. Dog fire to a minimum and boil 3-4 minutes.

When the mustard cools down, add honey to it. Slightly try mustard blender so that part of the seed is crushed. Put in the jar, close the lid and leave at room temperature for one or two days.

5. Dijon Mustard

Dijon mustard

This variation of the classic French seasoning is distinguished by a special aroma and soft, almost not sharp taste.


  • 2 glasses of dry white wine;
  • 1 bulb;
  • 3 cloves of garlic;
  • 1 cup of mustard powder;
  • 3 tablespoons of honey;
  • 1 tablespoon of vegetable oil;
  • 2 teaspoons of salt;
  • A few drops of Souce Tabasco - at will.


Pour wine in a saucepan, add finely cut onions and garlic and bring to a boil. Then cook another 5 minutes on a weak heat without a cover, cool and strain. Mix the liquid with a mustard powder to a homogeneous consistency.

Then add honey, butter, salt and tobasco, put a saucepan on a weak fire and, constantly stirring, let the mustard thickening. Put it in the jar, close the lid and leave at room temperature at night.

Read also

Today we consider several recipes for cooking home mustard. This sauce can be used to pick meat marination, add to the okroshka, due to which it will become more delicious, and in many other dishes.

Everything is preparing enough and quickly, without much effort. Having retained a recipe, you can after and completely refuse store products. After all, as for me, the most important thing is that you can cook mustard on your taste, i.e. make it either acute, burning or sweet, bitter, etc. Mixed for yourself, as they say, not to say about the shopping (for me they are not sharp enough, some tasteless).

I will give you several cooking options, and you use the one that will like it. And do not forget, please leave a comment.

Acute Mustard of Powder at Home - Quick Recipe

A simple and fast recipe for cooking sharp, burning mustard at home. Of course, you can regulate the sharpness of your taste, but, for example, I and my family is suitable for this option.


  • Mustard powder - 3 tbsp. (with a slide);
  • hot (40-50 ° C) water - 150 ml;
  • Sugar - 1 tbsp.;
  • Salt - 1 tsp;
  • Vegetable oil - 2 bl;
  • Apple vinegar (or lemon juice) - 2 ppm


1. Add 3-4 tbsp into a bowl. Dry powder mustard.

2. Gradually, stirring, pour hot water so that there are no lumps. Stir well to obtain a homogeneous mass.

You can adjust the thickness for yourself. If it turned out too liquid, then just add another 1 tbsp. Powder.

3. After receiving a homogeneous mass, add 1 tbsp. Sugar and stir.

The more sugar - the harbor will get a mustard.

4. Then 1 tsp. Salt (without a slide). Stir, and in the process add vegetable oil.

5. Add 2 tsp. Vinegar or lemon juice. And mix.

6. Tasher will be felt mustard so that it is not necessary to let stand in a cold place. Pour into the jar and let stand 10-12 hours.

Having quickly in the morning, you can safely use home mustard in the evening.

Homemade Powder Mustard with Honey

As a result, this mustard has an original taste and a special schittle. It will be suitable for an amateur of something unusual 🙂 simple recipe, it is worth trying, perhaps this is what you need.


  • mustard powder - 8 tbsp.;
  • flour - 2 tbsp.;
  • honey - 3-4 tbsp.;
  • Water - 100 ml.;
  • Apple vinegar 6% - 6 tbsp.;
  • Salt - 1 tsp;


1. Add flour and mustard to the bowl. Check.

2. Pour 100 ml. Boiling water and stir well.

If the mustard is too thick, add water to a little bit (on a tablespoon), continuing to rub.

3. Cover and leave for 15 minutes.

4. Meanwhile, in a separate bowl, add salt and vinegar to honey. Stir everything up to homogeneity.

5. After 15 minutes, pour the honey mixture into the mustard. And stir up to obtain a homogeneous mass until all lumps disappear.

All is ready! Let's breed 3-4 days so that the taste becomes more elegant and not so sharp as at the beginning. Pleasant!

Classic home mustard cooking recipe

A short video, which refers to the classic cooking method, without any additives. Everything is simple and fast. The author of Tatyana's video is very good, all will explain everything and will show you. See and try.


  • 4 dessert spoons of dry mustard powder
  • 6 dessert spoons of very warm boiled water
  • 1 teaspoon salt
  • 1,5 Tea Sugar Spoons
  • 1.5 dessert vegetable spoons, and better olive, oil
  • 1 dessert vinegar spoon

Mustard at home on cucumber brine

In past releases, she wrote on how to prepare pickled cucumbers for the winter with sterilization and without sterilization. So here .. You can use a cucumber brine for the preparation of mustard sauce, which is perfect for marinating meat. With him, meat is soft, gentle. Try this option.


  • mustard powder - 5 tbsp.;
  • Russ cucumber - 14 tbsp.;
  • Sugar - 1 incomplete art.;
  • Vegetable oil - 2-3 tbsp.;


1. To begin with a slightly warm brine. Then put in a bowl of 5 tbsp. mustard powder.

2. Add an incomplete tablespoon of sugar and mix.

3. Add the brine and mix until the homogeneous mass (the salt is not needed, since it is already present in the brine itself).

If you want to use as a marinade to meat, then do it yourself.

4. Put into the container or glass jar, close and remove to a warm place for 8-10 hours (you can at night).

5. After it was blown, the driver is formed from above, which you just need to pour out. Stir. And add vegetable oil.

To preserve longer, add 1 tsp. vinegar. That's all friends, cook, try and eat on health! Share your ideas in the comments, who is preparing. It will be interesting to read.

Mustard Cooking Video Recipe With Honey

I came across a very unusual option. I'll try to do too. Leave here not to lose)

By the way, the author of this video milestone herself came up with a recipe for the preparation of therapeutic mustard with ginger, honey and lemon and share it with us. Judging by the reviews is very nice!


  • mustard powder - 5 tbsp.;
  • honey - 3 tbsp.;
  • vinegar - 5-8 tbsp.;
  • juice of one lemon;
  • Lemon zest - 1 tsp;
  • Olive oil - 5 tbsp.;
  • Salt - 1.5 ch. l.;
  • Sugar - 3-4 tbsp.;
  • Ginger root - 4-5 cm + 1 cup of water;

That's all. I really hope that the article turned out to someone useful. If so, let's know. Share, please, with friends by clicking on the social buttons below. It will be very nice)) And I wish you a pleasant appetite! Before the next issue.

Universal product on many kitchens - fragrant and savory mustard. It is used to prepare various marinades or as an independent sauce to other dishes. An indispensable component is easily prepared at home. Rate 10 different step-by-step recipes for which you can adjust the taste and sharpness of the workpiece.

Acute mustard of dry powder at home

A truly burning mustard is obtained at home from mustard powder. The finished product will pleasantly surprise with its aroma and rich taste. Use it for feeding meat dishes.

Cooking time: 2 hours 20 minutes

Cooking time: 2 hours

Portions - 150 gr.

  • Prepare the necessary products for cooking home mustard.

  • Tablespoon of mustard powder lay out in clean glass dishes.

  • Gradually we introduce boiling water into a dry mixture. At first we pour one spoon.

  • Finding the remaining fluid.

  • Thoroughly mix the contents.

  • Next, add sugar, salt, olive oil and table vinegar. Mix well.

  • The finished mustard put into the refrigerator for a couple of hours, after you can use in culinary purposes.

Fragrant mustard cooked from powder on a cucumber brine

Fast cooking and bright taste mustard is obtained from powder and cucumber brine. Simple budget ingredients will create high-quality refueling for many homemade dishes.

Cooking time: 8 hours 15 minutes

Cooking time: 8 hours

Portions - 100 gr.


  • Mustard powder - 40 gr.
  • Russ cucumber - 60 ml.
  • Vegetable oil - 1 tsp.
  • Sugar - 1 tsp.
  • Salt - 0.5 ppm

Cooking process:

  1. Measure the desired amount of mustard powder. You can immediately place it in a small jar with a swirling lid.
  2. Add sugar and salt to powder.
  3. Separately, faster cucumber brine. It should be without unnecessary spices and leaves.
  4. Pour brine to dry ingredients. We begin to wash it carefully so that all products dissolve.
  5. At the end, add vegetable oil. Stir again. We insist the workpiece in a warm place for several hours.
  6. Piquant and rich to taste mustard ready! Use it as a supplement to the main dishes.

The fastest prescription mustard powder on the water

The fastest way to cook home mustard is from ordinary water and mustard powder. Take a note simple and economical recipe for your desk!

Cooking time: 20 minutes

Cooking time: 10 minutes

Portions - 150 gr.


  • Mustard powder - 60 gr.
  • Water - 50 ml.
  • Vegetable oil - 1 tbsp.
  • Sugar - 0.5 ppm
  • Salt - 1 tsp.
  • Vinegar table - 1 tbsp.

Cooking process:

  1. Prepare products. Mustard powder is sold in small bags. One will be enough for cooking.
  2. Pour the powder into a small deep container. We smash lumps.
  3. We pour in a dry mixture with warm boiled water. Thoroughly wash the mass.
  4. Further add vinegar, butter, salt and sugar. We wash until dry ingredients do not completely dissolve.
  5. Homemade mustard on the water is ready! Before use, cool the product in the refrigerator.

Step-by-step recipe for making mustard powder on tomato brine

It is easy and easy to make home mustard from powder and tomato brine. Pay attention to an interesting recipe from affordable products. The finished mass will become a real assistant in further culinary affairs.

Cooking time: 3 hours 10 minutes

Cooking time: 3 hours

Portions - 150 gr.


  • Mustard powder - 1 tbsp.
  • Brine tomato - 100 ml.
  • Sugar - 0.5 ppm
  • Salt - 1 pinch.
  • Vegetable oil - 1 tbsp.

Cooking process:

  1. Pour a tablespoon of mustard powder into a deep plate. We smack lumps if they are in a dry mix.
  2. Thin jet poured a tominer brine. Immediately mix the contents.
  3. Sugar sugar with salt. We rub the mass to dissolve dry ingredients.
  4. We pour the right amount of vegetable oil and stir again.
  5. We lay out the workpiece into the glass jar. Hold it 2-3 hours in a warm place. After that, the home mustard on the brine is ready, you can use for the destination!

How to independently make a poorest mustard at home?

Ostly and burning mustard can be prepared independently of mustard powder. The finished product can be used for marinades or serve with meat or lard.

Cooking time: 10 hours 20 minutes

Cooking time: 20 minutes

Portions - 250 gr.


  • Mustard powder - 100 gr.
  • Water is 100 ml.
  • Table vinegar - 30 ml.
  • Sugar - 1 tbsp.
  • Salt - 1 tsp.
  • Vegetable oil - 1 tbsp.

Cooking process:

  1. Prepare products for the preparation of acute mustard.
  2. The desired amount of mustard powder is pour into a deep plate.
  3. We pour dry ingredients with one tablespoon of cold water.
  4. We start to mix the components.
  5. Must get a very thick mustard mixture. We work with her carefully so that nothing fell into the eyes.
  6. The remaining water is boiling.
  7. We pour it into the mustard mass.
  8. We put the workpiece for 8-10 hours near the battery or in another warm place.
  9. Gently merge the extra liquid from the dishes.
  10. We stir the remaining mass.
  11. First add salt into it.
  12. Then sugar sugar. Stir until dry products dissolve.
  13. Further pour the table vinegar.
  14. Following the vegetable oil.
  15. Again mix content.
  16. We shift the finished mustard into the glass jar, close it with a lid and put it on the refrigerator. You can use for destination!

Piquant mustard of dry powder on cabbage brine

A simple way to prepare a spicy home mustard - on the cabbage brine.

With the culinary process, even beginners will cope with the culinary process. Please make your own bright sauce created by your own hands.

Cooking time: 10 hours 15 minutes

Cooking time: 10 hours

Portions - 250 gr.


  • Mustard powder - 50 gr.
  • Capacity brine - 150 ml.
  • Honey - 1 tsp.
  • Lemon juice - 1 tsp.
  • Salt - 0.5 ppm
  • Vegetable oil - 1 tbsp.

Cooking process:

  1. Prepare products for making mustard at home.
  2. We rinse a small glass jar well and wipe it dry.
  3. In the bank plunge the mustard powder.
  4. Pour dry mixture by cabbage brine.
  5. Further add honey, lemon juice, vegetable oil and salt.
  6. Thoroughly mix the contents and leave it in a warm place for 8-10 hours.
  7. Further, the home mustard on the cabbage brine can be used for its intended purpose. Ready!

Sweet homemade mustard powder with honey

The home mustard from the powder can be prepared with a bright sweet taste. Use honey for this. An interesting product will become an excellent component for marinades and salad dressing.

Cooking time: 10 hours 20 minutes

Cooking time: 10 hours

Portions - 250 gr.


  • Mustard powder - 150 gr.
  • Water - 300 ml.
  • Honey - 1 tbsp.
  • Molotai cinnamon - 0.5 ppm
  • Hammer carnation - 1 pinch.
  • Salt - 1 pinch.
  • Olive oil - 1 tbsp.

Cooking process:

  1. For the preparation of home mustard prepare clean dry dishes.
  2. Measure the desired amount of mustard powder and pour half boiling water. Add honey, olive oil and dry spices, carefully mix to a homogeneous mixture.
  3. Pour the mass remaining boiling water. He must lie down a layer over the workpiece.
  4. We leave the dishes with the contents of 8-10 hours in a warm place.
  5. After a while we gently merge the extra liquid. The finished sweet mustard is stirred and trying to taste!

Gentle homemade mustard with vinegar for marinades and meat dishes

Gentle home mustard can be prepared from a powder product and vinegar in one day. Bright sauce can be used for marinade, salad dressing or just to serve meat dishes.

Cooking time: 10 hours 15 minutes

Cooking time: 10 hours

Portions - 100 gr.


  • Mustard powder - 40 gr.
  • Vinegar table - 2 ppm
  • Sugar - 0.5 ppm
  • Salt - 0.5 ppm
  • Puree apple - 2 ppm

Cooking process:

  1. Apple puree can be finished or finally rub it out of fresh fruit.
  2. Pour mustard powder to the product.
  3. Add salt and sugar. We smear the mixture to dissolve dry ingredients.
  4. We interfere with the billet a little vinegar.
  5. Close dishes with the contents of the lid. We leave the workpiece in a warm place for 8-10 hours.
  6. After time, we stirre the finished mustard, cool and use on the destination!

Burning mustard of powder with lemon juice at home

One of the interesting ways to prepare a homemade mustard of powder - with the addition of lemon juice. In such a recipe you can do without vinegar. Evaluate the simple and bright taste option.

Cooking time: 6 hours 30 minutes

Cooking time: 6 hours

Portions - 250 gr.


  • Mustard powder - 100 gr.
  • Water is 100 ml.
  • Sugar - 0.5 ppm
  • Salt - 0.5 ppm
  • Lemon juice - 1 tbsp.
  • Vegetable oil - 1 tbsp.

Cooking process:

  1. The mustard powder is pouring into a deep plate and poured it with warm boiled water. We begin to wash the mixture before the disappearance of lumps.
  2. This is also added sugar and vegetable oil. We wash again until the dry product is dissolved.
  3. Follow the salt and pour lemon juice.
  4. We stir the content and shift it into a glass jar. Hold the workpiece in a warm place for several hours. After you can use on purpose.
  5. Home mustard on lemon juice. Try!

Simple and tasty recipe for cooking mustard powder without vinegar

It is very easy to prepare an appetizing mustard at home and without adding vinegar. Rate the recipe from the most affordable products. The workpiece can be smeared on bread, serve meat snacks and hot dishes!

Cooking time: 10 hours 15 minutes

Cooking time: 10 hours

Portions - 100 gr.


  • Mustard powder - 60 gr.
  • Water to taste
  • Sugar - 1 tsp.
  • Salt - 1 pinch.
  • Lemon juice - 0.5 cl.
  • Vegetable oil - 1 tsp.

Cooking process:

  1. Mustard powder Suck into a small jar and begin to pour it with a thin jet of boiled water. We wash the mass until uniformity. We pour liquids as much as you need for normal consistency.
  2. Further pour cold water.
  3. It should cover a mass of 1-2 centimeters.
  4. We close the workpiece with a lid and leave on the day or at night at room temperature.
  5. Further we accurately drain extra liquid from the bank. By weight, add lemon juice, vegetable oil, sugar and salt. We dwell up to a homogeneous composition.
  6. Home mustard on a simple recipe without vinegar ready. Can be used in culinary purposes!
Mustard of mustard powder - photo STEP 1

Prepare in advance the necessary ingredients.

Mustard of mustard powder - Photo Step 2

In a glass jar, mix all the ingredients.

Mustard of mustard powder - Photo Step 3

Mix thoroughly, add hot water (50-60 degrees) and mix again so that there are no lumps. We add the amount of water to your discretion: you want mustard faces - add less.

Mustard of mustard powder - Photo Step 4

Put the jar with mustard in a saucepan with hot water, cover with a towel. When the water cools, you can check: Mustle is ready! That's so simple.

Mustard of mustard powder - photo STEP 5

Delicious homemade mustard of mustard powder is ready. Bon Appetit!

Average rating: 4.4, total votes: 41

Mustard one of the most popular supplements to meat and fish dishes. It is used to prepare mayonnaise, various sauces and marinades. And how it will be tasty, if you smear it with a thin layer on bread dryers and make a sandwich, for example, with salty cucumbers! But it is very difficult to find a good poorest seasoning in the store. Cooked at home, it does not compare with the store. Slowing the home or her eating with a piece of bread, the real correct Russian spice intercepts the spirit and embroils the tears. That's the same and today will prepare. I have a few recipes, they are all very simple in preparation, so join!

Seasoning mustard

Many countries make mustard, but none of them have all the qualities that are in Russian, although it is preparing almost equally. In America, Europe, in Asian countries, in the preparation of seasoning, unwrapped, bitter or even whole grains are used. They are mixed into the pasty mixture with water, vinegar, lemon or apple vinegar, wine. Various additives are added in the form of salts and other taste ingredients. Depending on this, its color may be saturated olive yellow and to yellow-brown.

Spice has a very positive effect on health. The volatile substances in the form of essential oils stimulate appetite, contribute to salivation, the metabolism is activated, the digestion of proteins and fats cleavage is facilitated.

In folk medicine, spices attributed healing properties. It is treated with colds, cough, shortness of breath, intestinal infections, toothache. It has anti-inflammatory properties, improves digestion, contributes to the prevention of constipation, purifies blood from poisons and improves its circulation and reduces the risk of cardiovascular diseases. And this is not all its useful properties.

Mustard on hot cucumber brine - Powder cooking recipe

One of the simple and most common methods of cooking mustard - on a cucumber brine. It has everything: and sugar, and salt, and the taste of spices. I offer 2 options for cooking - on cold and hot brine. Having prepared a hot way, the spice can be used at least immediately. The poorest spirit is already felt at the stage of her cooking.


  • Mustard powder - 2 tbsp. l.
  • Cucumber brine - 200 ml
  • Vegetable oil without odor - 1-2 tbsp. l.
  • Salt and sugar - to taste.

Ingredients for the preparation of mustard on a hot cucumber brine


A glass of cucumber pickles pour into a small saucepan or bucket, put on fire and warm up to a hot state. No need to boil!

Bring a cucumber brine to a hot state

In a small cup, we smell the powder, add salt and sugar to it. Mix well. Then the mixture is poured into several receptions with hot brine.

Pour the mustard mixture with hot cucumber brine

Each time it is well stirred so that at the end it turned out a homogeneous mixture without lumps and was similar to consistency in thick sour cream.

Mix the mustard to the state of thick sour cream

We leave for 5 hours. If you want to destroy bitterness, do not close the container. After 5 hours, a spoon-two vegetable oil, mix well, put in a clean dry jar, close the lid tightly. Store in the refrigerator.

Put the finished mustard in the bank

How to cook mustard on a cold cucumber brine


  • 1 Packet of mustard powder (50 g) or about 2 tbsp. l. Powder with a slide,
  • Sugar sand - 1 tbsp. l.,
  • Salt -¼ h. L.,
  • Cucumber brine -100-130 ml,
  • Vegetable oil - 1 tbsp. l.

How to cook

In a bowl, we smear mustard, add salt, sugar, butter. And portions begin to add a cucumber brine. After adding another portion, we stir well. Powder immediately begins to thick, a specific mustard fragrance appears.

We connect all the components for the preparation of mustard

Roma add exactly so much to dissolve the powder to a condition of thick sour cream.

We bring the powder to the state of thick sour cream

By the way, the brine can be used any, even cucumber, at least from under tomatoes.

I put ready-made mustard in jars, we close tightly with a lid and remove into a warm place for several hours so that it is blown away.

Quick Prescription Cooking Mustard on Capping Rush

Why can you cook spice only on a cucumber brine? It will turn out no less tasty if you prepare it on brine from the tomatoes or on the cabbage. The latter is no less tasty, and besides, it is useful.


  • Dry mustard powder - 50 g,
  • Sugar - 1 tbsp. l.,
  • Capported brine - approximately 100 -150 ml
  • Vegetable oil (better mustard, to be in the subject) - 1 tbsp. l.

How to do

Dry powder mix with sugar, mix evenly.

Mustard powder mix with sugar

We add to dry components oil, and we gradually add a cabbage brine and mix. We achieve a consistency of thick sour cream.

Add to the mixture oil and mix

Starting to mix, you will already feel that I went the characteristic smell of seasoning.

Mix to the state of thick sour cream

Ready spice stored in a tightly closed jar in the refrigerator.

If the brine to warm up, even to boiling water, then the seasoning will be ready when it cools out, and in a cold brine it can be used in 2-3 hours.

The advantage of this method is that the cabbage brine has the original taste of the product, in this case the cabbage, dill, etc. It gives a certain fragrance of the finished mustard.

How to cook mustard on the water

In this recipe as a liquid will be hot water. Many mustard must do not need it always to be fresh. After all, make it quite simple and fast.


  • Mustard powder - 6-7 tbsp. l
  • Sugar - 1 tsp.,
  • Vinegar - 1 tsp.,
  • Vegetable oil - 1 tsp.,
  • ¼ h. L. Sroy
  • 150 ml of water.

Ingredients for mustard on the water


We smear the mustard in the container in which we will store the finished seasoning. Add sugar there, salt, mix.

Mix the ingredients for mustard on the water

We take hot water from the kettle, adding little to the little, mix it well every time that the mass is turned out like sour cream.

Pour the mixture of hot water from the kettle

We close the lid, wrap the container in a warm towel and put in a warm place, for example, on the battery, for 10 hours. After this time, add oil and table vinegar, you can conventional table, or grape or apple.

Add butter and vinegar

And again everything is thoroughly mixed. We close the container with a lid and ship it on the refrigerator.

Acute mustard on milk (from mustard powder)

It turns out, and with milk you can make a cool burning seasoning, from which it will intercept the spirit. On the one hand, milk softens taste, and with the other honey supports the fortress fortress. Try - you will not regret!


  • 450 g mustard powder (approximately 2 tablespoons with a big slide),
  • 150 ml of milk room temperature,
  • 1 tsp. 9% of table vinegar
  • A pinch of salt,
  • 1 tbsp. l. vegetable oil
  • 1 tbsp. l. Honey (I have a honey buckwheat, but no matter what you will have).

Ingredients for making mustard on milk


All ingredients, except for milk, mix in glassware, can be immediately in the one in which you will store the finished spice.

Acute mustard - recipes for cooking at home powder

Then gradually several parties add milk, and mix each time.

Acute mustard - recipes for cooking at home powder

At the end, a mass should turn out, a consistency like sour cream.

Acute mustard - recipes for cooking at home powder

Mixing all the products, shift the spice in a jar with a lid and leave to appease in a dark cool place for the night.

Acute mustard - recipes for cooking at home powder

The finished mustard turns out not so yellow as the shop, but it is not inferior to her to taste. But it is cooked with their own hands and you know what it is made from what.

Sweet mustard - recipe for cooking powder on sugar

Get ready to make the seasoning that embroils the tear. And if you still smear the slice of bread, then with a minute exactly and words can not say, so breathing intercepts. Here is such a strong one you will succeed!


  • Mustard powder - 5 tbsp. l. With a big slide,
  • Sugar - 5 tbsp. l. without top (under the knife)
  • Water (boiling water) - so much so that the consistency of thick sour cream, approximately 100-150 ml,
  • A hunk of rye bread
  • Spices (salt, vinegar), if they need you in general - 1 h.

How to cook

The recipe is very simple. How much mustard powder take, as much and need to take sugar, only sugar take without a slide. Mix both of these ingredients.

Mix the mustard powder with sugar

Hot water from the kettle (temperature of about 80º) We gradually add to the mixture and mix up to relatively thick state very carefully so that no lumps are left.

Add hot water from kettle

The fortress of mustard will depend not from salt, but from sugar. Of course, it will work with a sweet taste. If someone does not like it, add salt and vinegar.

Finished seasoning shift into a jar, cover with a slice of rye bread and send it to 12 hours at room temperature. It is so much time she will dial a fortress.

Finished mustard cover with rye bread

After 12 hours, we mix the mustard again and now close the can with a lid and send it into a refrigerator for storage. After a day, the seasoning, you just knocked a tear, before that it turns out to be pointed and acute.

Sweet mustard on Sahara

Homemade powder mustard on mineral

Want to diversify the taste of acute seasoning, prepare it on mineral carbonated water. To do this, you will need 1 cup of carbonated mineral water, 50 g of mustard powder, 1 tablespoon of sugar and pinch of salt.

Preparation process Look at this short video.

Recipe for acute mustard at home

This mustard turns out very acute, and as the author says the author of this recipe, just hits the brains. Try and you cook if you are a lover of sharp sensations.


  • 250 g of mustard powder,
  • Salt - 0.5 h. L.,
  • Sugar - 1 tsp.,
  • Vinegar (any) - 1 tsp,
  • Vegetable oil - 1 tbsp. l.,
  • Turmeric - 0.5 h. L.
  • Hot water so much so that at the end it turned out sour cream.

The mustard powder must be fresh, from the old and weathered sharp seasoning will not work.


In 0.5 l, a jar in bulk powder, add hot water from the kettle and mix so that it turns out a thick mass.

Mustard powder stirred with hot water

Then tighten the bank to the top boiling water from the kettle. So that the bank does not accidentally burst, pour boiling water through a spoon.

Pour the bank with boiling water to the top

And leave for 12 hours to leave the excess bitterness.

Bank fill in water to the top

After 12 hours, we drain the water and on top, and add salt, sugar, oil and turmeric to the jar. All thoroughly mix so that it turned out a homogeneous mass without lumps.

Add the remaining ingredients

So that the mustard is less acute, double the amount of sugar and oil.

We also leave for a couple of hours, and the seasoning will be ready. Try, but carefully, it turns out very acute and poorer.

Previous mustard on sample

Dear readers, mustard very useful for health product, and if you have no contraindications to her use, eat it on health. I hope that you have chosen some kind of recipe from this selection, I hope that you will like it. And share recipes with your friends by clicking on the buttons. Networks.

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