We have the French to thank for the appearance of mustard on our table. They were the first to prepare hot sauce, which Europeans appreciated. The first mention of sowing mustard in Russia dates back to 1756!
We have the French to thank for the appearance of mustard on our table. They were the first to prepare hot sauce, which Europeans appreciated. The first mention of sowing mustard in Russia dates back to 1756. Today, in any, even the smallest grocery store, you can find this spicy seasoning: sauces made from mustard seeds of different varieties and manufacturers adorn the shelves. Various herbs and spices, flavorings, and preservatives are often added to them - a store-bought product cannot be called natural and healthy, and the industrial assortment can never compare with home-made mustard.
Making mustard at home is not difficult: all the ingredients can be purchased inexpensively in the store, and the culinary process itself does not take much time. The result is an unsurpassed hot sauce, free of harmful additives.
Benefits of homemade mustard from mustard seeds
Small grains contain a large amount of minerals: magnesium and zinc, iron, calcium and sodium. The composition contains dietary fiber, various enzymes, vitamins A, B, D, E, and acids.
Mustard has an antimicrobial, antifungal and anti-inflammatory effect, and the microbes living in our stomach are “afraid” of it. Mustard activates cerebral circulation, improves memory, and stimulates appetite. Its components actively break down fats, stimulate protein synthesis and normalize metabolic processes. The product is used to treat cough and laryngitis. The seasoning is quite a powerful aphrodisiac that can ignite the “internal” flame.
Contraindications
By consuming mustard seed sauce in large quantities, you can burn the mucous membranes of the digestive organs, so you should always observe moderation. Mustard is contraindicated for gastritis, ulcers, kidney and heart diseases.
Cooking secrets
How to prepare mustard? It would seem that there is nothing simpler than adding mustard powder to water and stirring. However, this process has its own secrets, knowing which you can achieve amazing taste and delicate texture.
Secret No. 1. A fatal mistake that many housewives make is pouring boiling water over mustard powder. The best mixture is the one that just hits your nose and brings tears to your eyes. It is impossible to achieve this effect with hot water. You only need to dilute the powder with warm water: for one part of mustard you need to take 4 parts of water. If you take it cold, the mustard will turn out light and sweet.
Secret No. 2. When the mustard mixture has infused a little, add 20 ml of cold water to it, then close the container and leave for 15 hours.
Secret No. 3. To add a more piquant and original taste to homemade mustard, you can add vinegar, vegetable oil (preferably olive), sugar or salt to taste, as well as allspice, cloves, cinnamon and even pieces of fruit. The ingredients can be added to the mustard mixture only after it has infused.
Secret No. 4. Stir the sauce during cooking only with a wooden spatula.
Homemade mustard recipes
Classical
This recipe will help you learn how to make the sauce. The main ingredients are:
mustard powder – 3 tablespoons;
boiled water – 12 tablespoons;
sugar, salt - 0.5 teaspoons each;
vegetable oil and vinegar - 1.5 tablespoons each.
Pour the powder with warm water, mix thoroughly until it has a homogeneous “creamy” consistency without lumps. Add 15 ml of cold water, close the lid and leave for 12-14 hours. After draining the excess liquid, add sugar, salt, oil and vinegar. Mix again.
Mustard from seeds with honey
Ingredients:
honey – 250 g;
mustard seeds - a small handful;
vinegar – 200 g.
Grind the mustard seeds in a blender or mortar until powdered, sift through a fine sieve. Boil vinegar, cool. Place the honey in a container, place on low heat, and bring to a boil, stirring. Pour into the powder and stir. Add vinegar and mix quickly and thoroughly again.
Mustard with grains
Ingredients:
mustard powder – 50 g;
mustard seeds – 50 g;
vinegar (preferably apple) – 4 tablespoons;
sugar – 2 tablespoons;
salt – 1⁄2 teaspoon;
allspice – 0.1 g;
water – 0.7 l.
Pour warm water into a bowl with mustard powder in a thin stream, stir until it becomes a plastic mass without lumps. Flatten, add a little more water, leave until completely cool. Drain off the excess liquid formed on the surface, add sugar, salt, pepper, and mustard seeds. Add vinegar and oil, mix well. Transfer to a container with a lid and leave in the refrigerator for 12 hours.
Mustard prepared at home spoils quite quickly, since it does not contain the components that are added during industrial production. For this reason, you should not take a lot of ingredients, and it is better to store the sauce in clay, glass or earthenware containers.
Grainy mustard is a seasoning made from whole mustard seeds, which are brown in color (see photo). Mustard has a rich aroma and a rather pungent taste.
Popular in most countries of the world is French grainy Dijon mustard.
When choosing natural mustard beans, you should carefully examine the color of the grains. They should be colored, with small black dots. If the mustard has only a brown tint, it means that artificial flavors were used in production instead of natural spices. Also, the product should not contain essential oil.
The composition of high-quality grain mustard when manufactured at the factory includes the following products:
Making mustard is not complete without adding aromatic spices: cloves, garlic, bay leaves, allspice, nutmeg and cardamom.
The product has an average calorie content, but you should not consume it in excess of the norm so as not to worsen your health condition.
The benefits of grain mustard for normal human life are undeniable. Due to the content of vitamin B and minerals (calcium, iron, magnesium), it is recommended to eat it for:
However, mustard beans can have a negative impact on health. It is not allowed to be consumed by people who have diseases related to digestion, heart problems, or kidney problems. It is also not recommended to eat mustard if you have pneumonia and tuberculosis..
The use of grain mustard in cooking is mainly in the preparation of dressings, marinades and sauces. So, by adding mustard to the sauce, you can season the vegetable salad with it.
Sometimes cooks prepare marinated champignons with grainy mustard. It is also great for cooking meat products (pork, chicken, chicken breast).
Grainy mustard is also eaten with a herring sandwich. To do this, smear the surface of the bread with mustard, and place a piece of fish on top.
In addition, mustard seasoning can also be used to preserve vegetables for the winter. Cucumbers, carrots, and onions can be preserved with it.
Some chefs recommend adding this seasoning to mashed potatoes, salted yogurt, souffle, cream and cheese sauces.
Dishes with grainy mustard turn out very aromatic and appetizing.
It takes about fifteen minutes to make grainy mustard at home. The main thing is to follow the cooking recipe step by step, observe the specified proportions, and then you will get a very tasty seasoning.
To prepare homemade mustard seeds, you must first soak about two hundred grams of mustard seeds in one hundred milliliters of water for a whole day, adding one hundred milliliters of fruit vinegar. After time has passed, the container with mustard seeds should be boiled over low heat for about one minute, stirring constantly. Then you need to take three tablespoons of boiled grains and grind with a blender to a puree. And into a container with grainy mustard, add two tablespoons of granulated sugar and table salt to your taste, stirring well. Then add the crushed grains and stir. If there is not enough salt or sugar in the mustard, you can add a little.
Distribute the finished homemade grain mustard into a sterilized container, seal it with a lid and put it in the refrigerator. The product can be eaten only after two days. The shelf life of mustard is exactly two months.
You've probably all tried store-bought Dijon mustard; it goes great with a variety of appetizers. We offer its recipe, we do not pretend to be authentic, but the mustard we prepared turns out very tasty.
Homemade Dijon mustard is quick to prepare. This sauce is named after the town where it was first offered to the public. French cuisine is known for its delicate and at the same time piquant taste and exquisite presentation of dishes. Mustard, made according to a classic recipe, can add a touch of aristocracy to salads, poultry and carbonate dishes. It can be served either pure in gravy boats or as a component of various dressings.
In addition to its taste properties, Dijon mustard differs from the pasty mustard we are used to in that it contains grains infused with young dry white wine, which complement the pasty substance of the multicomponent mass, creating a textural contrast. The classic version necessarily implies the presence of small dark brown whole grains of the plant in a creamy paste.
Both an experienced cook and a beginner can prepare this sauce at home. The technological process does not involve complex manipulations, and the composition of the sauce does not involve expensive and rare ingredients. The taste of the finished culinary delight can be adjusted: from spicy to sweet.
For burning pungency, almost black seeds are used, which can be taken in different percentages relative to white or yellow grains. You can make mustard with a sweet or spicier taste. To make the mustard not spicy, you need to know a few secrets, which I will tell you about. If you want to prepare a spicy product, instead of yellow seeds, take about one third of the black ones. The spices used are sugar, apple cider vinegar or wine, salt, sugar, honey, which are responsible for the taste of the finished product. Recipes may also include garlic, onions, turmeric, a mixture of peppers, tarragon, vegetable oil, and cinnamon. In addition to grains, you can use mustard powder. There are a lot of recipes for Dijon mustard, but mustard seeds are always used in it.
To prepare, take high-quality mustard seeds. The larger the grains, the more expressive the finished sauce will be. Place them in a fine strainer and rinse thoroughly under running cold water.
Now you need to transfer the seeds into a saucepan. Pour wine or good apple cider vinegar and freshly squeezed orange juice here. Stir. Cover with a lid and place in a cool place, such as the bottom shelf of the refrigerator, for 48 hours. This time is enough for the grains to absorb liquid and swell.
Residents of France prepare Dijon mustard at home and use good dry wine; it should not be powdered.
After two days, add sugar, honey, oil, a tablespoon of apple cider vinegar or wine to the seeds. Mix thoroughly, being careful not to crush the grains. Place the finished mixture on the fire, bring to a boil and cook for exactly 2 minutes.
Select a third of the grains from the total mass and grind them in a blender. You can also grind the seeds the old fashioned way - in a mortar. The finished consistency should be pasty and homogeneous.
In some recipes, some of the seeds are replaced directly with dry mustard powder.
The crushed seeds remain mixed with the rest of the whole grains. Now, Dijon mustard can be seasoned with spices to taste.
Dijon mustard grains prepared according to this recipe must be stored in a sterile glass container in the refrigerator, but not more than 3 months.
Served as a sauce for meat dishes and various appetizers, goes well with cold fish and vegetable appetizers. Dijon mustard can also be used in marinades for hot meat and fish dishes.
Mustard is a sauce made from mustard seeds. There are many options for making mustard at home: spicy and sweet, from whole seeds and mustard powder. In addition to mustard powder or mustard seeds, the sauce may include: water, vinegar, salt, sugar, vegetable oil and various seasonings, depending on the recipe. Today in the store it is difficult to find good mustard without additives and various preservatives, but its benefits are difficult to overestimate. Mustard works as a flavor enhancer and also improves digestion, so it is good to serve with heavy dishes. In this topic, our chefs share homemade mustard recipes with photos and step-by-step cooking instructions. Read completely
Mustard is a sauce made from mustard seeds. There are many options for making mustard at home: spicy and sweet, from whole seeds and mustard powder. In addition to mustard powder or mustard seeds, the sauce may include: water, vinegar, salt, sugar, vegetable oil and various seasonings, depending on the recipe. Today in the store it is difficult to find good mustard without additives and various preservatives, but its benefits are difficult to overestimate. Mustard works as a flavor enhancer and also improves digestion, so it is good to serve with heavy dishes. In this topic, our chefs share homemade mustard recipes with photos and step-by-step cooking instructions.
You can make grainy mustard at home. To do this, you will need mustard seeds and a little patience to manipulate them. Grainy mustard takes more than one day to prepare. Try it!
Mix mustard seeds.
Grind the seeds in a coffee grinder.
Place the seeds in a bowl and add dry mustard.
Add salt and vinegar.
Add orange juice and pour boiling water. Mix well.
Transfer the mixture into a mixer, add lemon zest and dill.
Blend the seed mixture until creamy.
If desired, you can add natural honey, 1/4 cup.
Transfer to a jar and store in the refrigerator.
Mustard seeds are the seeds of a plant in the Brassica family. The grains are small, round, and the color varies from black to pale yellow. The seeds have almost no smell; the taste can range from sweet to bitter and hot. The grains are used for preserving mushrooms and vegetables, and also as a seasoning in the preparation of meat dishes and side dishes.
The grains can be crushed and thus obtained ordinary mustard. Whole roasted grains are added to sauces. Mustard oil is also made from the seeds for frying and seasoning dishes.
Since ancient times, Hindus, Greeks and Jews have used the seeds of the plant as spices. Mustard is a popular seasoning in Russian and German cuisine. Russian mustard is especially spicy; most European countries prefer a condiment that has a large number of additives. Mustard is included in recipes for salads, marinades, and is added to fish, meat and poultry dishes.
Mustard seeds are distinguished by their content of protein, phosphorus, potassium, magnesium, calcium, iron, zinc and sodium. The seasoning contains vitamins B1, B2 and vitamin E. The leaves of the plant are rich in vitamins A, B1, C, B2, PP, iron and calcium salts.
The seasoning stimulates cell growth and regeneration, regulates the metabolism of fats, carbohydrates and proteins. Mustard helps heal wounds and cuts. Recommended for diseases such as constipation and intestinal sluggishness. Mustard is an excellent remedy for colds. The seeds of the plant have bactericidal and sedative properties.
French Dijon mustard is used to prepare a salad or sauce for meat. Chicken or pork gets an interesting flavor! Our selection of recipes for making Dijon mustard for your dishes!
To prepare French mustard we need mustard seeds. They can be light or dark. You can use both options, it’s even more beautiful. I ended up with light grains. They need to be washed and soaked in vinegar. Leave the seeds like this in the refrigerator for a couple of days.
After two days, we take the grains out of the refrigerator. Place a pan of water on the stove. Place the seeds there so that the water covers them completely. You can add allspice or black peppercorns if desired. Bring to a boil and after a minute remove from heat.
Cool the seeds. Take a blender and grind 3 tbsp. spoons of boiled seeds along with honey, salt and fruit juice. Add this liquid mixture to the rest of the cooked seeds. We do not drain the seed decoction, but leave it as is.
Mix everything and put it in the refrigerator to brew for a day. Now this dressing can be used for any salty dishes. French mustard has a very refined taste. I recommend you try it!
Cook the onion and garlic pieces in wine for five minutes over medium heat.
Then strain.
Add salt and mustard powder to the hot broth and stir.
Then you need to drop in vegetable oil, Tabasco and honey and mix again.
How is Dijon mustard different from regular mustard? Because instead of vinegar, dry white wine is used in its preparation, which makes the taste of mustard more refined and delicate than regular mustard.
Mustard will turn out even tastier and more interesting if you add a small amount of mustard seeds to it during cooking.
Roughly chop a large onion and two cloves of garlic. Pour wine over the vegetables, bring to a boil and cook for 5 minutes.
Strain the mixture through a sieve.
Add mustard powder to the liquid and stir. Bring the mixture to a boil again.
Season the mustard with sugar, salt, and dried basil. Add vegetable oil, mix thoroughly. Transfer the mustard into a jar, and after cooling, put it in the refrigerator. Store mustard in the refrigerator. Bon appetit!
Cut the onion and garlic into small pieces. Place in a saucepan. Pour the wine. Send it to the fire. Bring to a boil. Boil for about five minutes.
Strain the resulting broth and cool to room temperature. Dissolve salt and honey in it.
Add olive oil and mustard powder. Stir until smooth.
Pour into a saucepan. Sprinkle mustard seeds. Stir and place on low heat. Cook for 7-10 minutes until thickened.
Pour into clean, dry jars. Cool. Leave in the refrigerator for 2 days.
Bon appetit!
All spices are taken as desired and in the desired quantities, we take something like this. If you need less mustard, then use less water and less spices.
Boil water. It is advisable to pour a glass of boiling water into a container with a lid (we take a metal bowl). Then, constantly stirring the water, add mustard powder. You need to pour it in until it thickens. That is, grooves should remain on the surface and not be leveled (that is, like custard when making).
Then we level the surface in the middle, bring a spoon and pour boiling water on it. The water should lie above the mustard in a layer of approximately 5-7 mm, without disturbing the total mass.
Carefully close the container and wrap it for a day or more, but not less.
After a day, add oil (we use olive oil), honey or cane sugar to the mustard. Sprinkle salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper also from the mill.
We also scatter the cloves evenly over the surface. It's better not to overdo it.
Scatter cinnamon over the surface. It smoothes out the acrid smell of mustard and does not particularly affect the taste, but you also need to be careful with it. In general, it’s better not to smell mustard without spices)))
Mix everything thoroughly. Ready. We taste it, if something is missing, then add more.
Store mustard in the refrigerator. This amount is enough for about a month. It is stored well. Sometimes water comes out, then you just need to stir it. When using, it should be covered with a lid to prevent it from eroding. Opened, scooped, closed. Or put it into small jars.
