Women's Tips

How to cook a real mustard with your own hands?


For cooking mustard at home using whole grains and powder. In this article we will consider the features of cooking homemade mustard from powder.

Mustard sauce can be cooked by yourself

Before diluting the mustard, sift the powder. This will make it more crumbly and reduce the number of lumps. Use a whisk to stir. With it, you quickly get a homogeneous consistency.

For brewing mustard homemade mustard powder using warm or hot water. Boiling water makes the sauce taste softer and not hot.

To get a more fragrant sauce, add cinnamon, cloves, nutmeg, and white wine to the mustard. Mustard with honey has a softer and spicy taste. Mayonnaise is added to soften the flavor.

Mustard of mustard powder at home is infused for at least a day. The longer the sauce is infused, the spicy the taste will be.

You've learned how to brew the mustard correctly. Now consider the various recipes for mustard from mustard powder at home.

Recipes for Mustard Powder

Mustard can be prepared not only from grains, but also from powder

There are many recipes for making mustard powder. Residents of different countries prepare this sauce in their own way, adding to it spices, fruit, wine. Most recipes are based on the classic mustard-mustard powder recipe.

Classic recipe

In the classic recipe for making mustard at home, the powder is diluted with water without the addition of vinegar and various spices. To preserve the freshness of the sauce for longer, place a slice of lemon on top and store the product under a closed lid in the refrigerator.

You will need:

  • mustard powder - 3 tablespoons,
  • granulated sugar - ½ tsp,
  • vegetable oil - 2 teaspoons,
  • salt - ½ tsp,
  • water - 200 ml.

How to cook:

  1. Pour the mustard powder with water, stir until smooth and leave in a warm place for 10 hours.
  2. Drain excess liquid from the surface of the sauce.
  3. Add sugar, salt and butter, mix.

Calorie content:

Calories per 100 grams. classic mustard 120 kcal.

Spicy mustard

To make the mustard spicier, it should be infused for at least a week, and the amount of powder should be taken twice as much as indicated in the classic recipe. Consider the mustard recipe.

You will need:

  • mustard powder - 6 tablespoons,
  • water - 8 tablespoons,
  • sugar - 1.5 tsp,
  • salt - 1 tsp,
  • vegetable oil - 1.5 tablespoons,
  • Vinegar - 1 tablespoon.

How to cook:

  1. Mix mustard powder, salt and sugar, cover with hot water and mix with a whisk.
  2. Add vegetable oil and vinegar to the sauce, stir and infuse for a week in a tightly closed container.

Calorie content:

Calories per 100 grams. spicy mustard 193 kcal.

Home “Russian” mustard

At the beginning of the 18th century, mustard appeared in Russia and immediately gained popularity. She was added to dishes of meat, poultry, fish, combined with vegetables, fruits and berries. Consider the traditional recipe for homemade mustard from powder in Russian.

You will need:

  • mustard powder - 100 gr.,
  • vegetable oil - 2 tablespoons,
  • bay leaf - 2 pcs.,
  • salt - 1 tsp,
  • sugar - 1 tablespoon,
  • cinnamon - 1 pinch,
  • Carnation - 1 pc.,
  • Vinegar 3% - 125 ml,
  • water - 125 ml.

How to cook:

  1. Boil water over low heat, add bay leaf, spices, salt and sugar, and mix.
  2. Remove from heat, cover with lid, let it brew for 10 minutes.
  3. Strain the cooled broth.
  4. Pour the mustard powder in the broth and mix until smooth.
  5. Pour in vegetable oil and vinegar, mix. It should turn out the consistency of liquid gruel.
  6. Put the sauce in a glass bowl and leave for 24 hours under the lid.

Calorie content:

Calories per 100 grams. Russian mustard 147 kcal.

Mustard on cucumber pickle

Cabbage, tomato or cucumber pickle adds spicy acid to mustard. If there is no vinegar in the marinade, then 3% essence should be added to the recipe. Consider the recipe for homemade mustard mustard powder on a cucumber pickle.

You will need:

  • mustard powder - ½ cup,
  • vegetable oil - 1 tsp,
  • granulated sugar - ½ tsp,
  • cucumber pickle - 150 ml.

How to cook:

  1. Combine mustard powder with sugar, dilute with brine and mix.
  2. Transfer the mass into a glass container and leave to infuse overnight.
  3. Drain excess liquid, add vegetable oil and mix.

Calorie content:

Calories per 100 grams. mustard on cucumber brine 177 kcal.

Mustard powder with honey

Mustard combined with honey has a milder and spicy taste.. To prepare the sauce, both fresh honey and candied are used. Before cooking it is melted in a water bath or in a microwave. Tell you how to cook mustard with honey fresh crop.

You will need:

  • mustard powder - 100 gr.,
  • water - 60 ml
  • lemon juice - 1 tsp,
  • vegetable oil - 25 ml,
  • honey - 10 ml,
  • salt - ¼ tsp.

How to cook:

  1. Sift the mustard powder, add salt, cover with hot water and mix to a uniform consistency.
  2. Add butter, lemon juice and honey, mix.
  3. Transfer the sauce to a glass bowl, cover and leave to infuse for 7 days.

Calorie content:

Calories per 100 grams. mustard with honey 306 kcal.

French mustard

French mustard has a mild flavor and spicy aroma. In France, there are many traditional recipes for making sauce. Consider one of them.

You will need:

  • mustard powder - 200 gr.,
  • cinnamon - 1 pinch,
  • Carnation - 1 pc.,
  • granulated sugar - 1 tablespoon,
  • salt - ½ tsp,
  • Onion - 1 pc.,
  • water - 125 ml,
  • Vinegar - ¼ cup.

How to cook:

  1. Sift the mustard powder, gradually dilute it with warm water to the consistency of thick dough.
  2. Bring the remaining water to a boil and pour over the mustard mixture.
  3. Infuse mustard throughout the day.
  4. Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, mix until smooth.
  5. Pass the onion through the meat grinder, fry on the minimum fire the resulting mass and combine it with mustard.

Calorie content:

Calories per 100 grams. French mustard 168 kcal.

Mustard with applesauce

For the preparation of mustard with applesauce, sour varieties of apples are suitable, for example, Antonovka. Consider the recipe of homemade mustard powder with fruit puree, which is suitable for filling salads, meat and fish dishes.

You will need:

  • mustard powder - 1 tablespoon,
  • granulated sugar - 20 gr.,
  • salt - 1 pinch,
  • cinnamon - 1 pinch,
  • vegetable oil - 30 ml,
  • vinegar - 1.5 tablespoons,
  • lemon juice - 1 tsp,
  • Apple - 1 pc.

How to cook:

  1. Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
  2. Peel the cooled apple, wipe the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, mix to a uniform consistency.
  3. Lastly add vinegar and mix. If the mustard tastes sour, add sugar.
  4. Infuse the sauce for 48 hours in the refrigerator.

Calorie content:

Calories per 100 grams. mustard with applesauce 138 kcal.

For details on how to cook mustard, see the video:

Mustard in cooking

For a long time, this product was used in the process of cooking meat and fish, many housewives use it to preserve food, because the mustard properties can preserve their freshness and taste for a long time.

In cooking, mustard sauce, mustard in a ground form or seeds can be used, it will be perfectly combined with garlic, nutmeg, cloves, black pepper and onions.

Often, this spice is used to prepare the marinade, and when cooked, it can create a protective golden layer on chicken, veal or fish, thanks to which fragrant meat juice will be sealed inside.

In addition, mustard is used as one of the ingredients to create homemade mayonnaise, which can include both whole grains and mustard powder.

If you are going to prepare mustard at home, you must be prepared for the fact that this process will take several days, but what result you will get! Homemade mustard never compares with the store: it is healthier, more natural and, of course, tastier than mass-market products.

Simple recipe

So, let’s still try to cook with your own hands so much ancient and beloved spice.

By the way, interesting is the fact that the existence and benefits of mustard seeds were known before our era, for example, the ancient Greeks used them to prepare food, and already in the form in which we used to see mustard today, the Romans began to use it.

So, what do we need to make the most real Russian burning mustard?

  • mustard powder - 5 tea spoons,
  • sugar - 1 tsp,
  • apple vinegar - 2 tsp,
  • fragrant and black pepper, salt to taste,
  • bay leaf, walnuts (volume equal to the volume of the mustard),

Mustard powder can always be bought in the store, so growing a plant and crushing the grain yourself is not at all necessary. Sift the powder, make sure there are no lumps. Next, boil a small amount of water with the addition of bay leaf, then cool it ideally to 40-50 °.

The fact is that if you pour in too hot water, the result may turn out to be too bitter, and if it is cold, it is too weak, therefore it is better to observe the temperature. Fill the powder with water, gradually, rub it until a homogeneous mass, the consistency of which resembles puree.

Do not worry that the mixture turned out to be watery - after a couple of hours it will harden. Then we shift it into a small glass jar and put it in a warm place for the night. The next morning you need to add sugar, salt and vinegar, fry and grind nuts, and add allspice. Done!

Cereal recipe

Recently, mustard with grains has been particularly popular, according to experts, it is healthier and tastier than powder, however, it is more difficult to prepare it. What do we need?

  • mustard seeds - 50 g,
  • mustard powder - 50 g,
  • apple cider vinegar - 4 tbsp. spoons
  • olive oil - 3 tbsp. spoons
  • salt - 0.5 tsp.
  • sugar - 2 tbsp. spoons
  • freshly ground colored pepper,
  • nutmeg, cloves to taste.

We boil water (it is possible with the addition of bay leaf), sift the powder and gradually begin to fill with warm (50 °) water, stirring, it is necessary to achieve a uniform plastic mass. Next, pour boiling water over it about 1-2 cm and leave to stand until it cools completely.

After the remaining water, it is necessary to carefully drain, and add salt and sugar to taste to the mustard mass, add vinegar (you can use any natural) and pepper, add seeds and oil.

The resulting mass is transferred to a glass jar with a lid, twisted and let it stand overnight. In the morning, if the substance is too thick, it can be diluted with water or wine vinegar. In fact, everything is ready. By the way, sometimes you can find recipes in which it is advised to break the grain in a coffee grinder.

However, gourmets do not recommend doing so, as the grains will only be confused, and you will not achieve much effect. If we grind, then in a special mortar using a pestle, where a unique taste and aroma is formed.

5 secrets of delicious mustard

  1. Use quality mustard powder, which has not expired. Instead, you can take ground mustard seeds.
  2. Powder needs to be filled in with hot water. Boiling water will give the finished mustard excessive bitterness, and cold water will make it too easy.
  3. To make homemade mustard an unusual flavor, add spices: cinnamon, ginger, nutmeg, ground black pepper or cloves.
  4. Mustard must be infused for at least several hours so that its taste is fully revealed.
  5. You can store homemade mustard in the refrigerator for several weeks. But it is better to eat it faster: over time, it can expire.


Pour the powder into an airtight container or jar. Pour water in a thin stream and mix thoroughly to the consistency of sour cream. Close the lid and leave in a warm place for 7-10 hours.

During this time, the mustard will settle, and liquid will appear at the top. If you want mustard to be very spicy, then this liquid should not be drained. Add salt, sugar and vinegar to the container and mix well. Put the mustard in the fridge for a few hours.

Classic mustard powder

In fact, mustard recipes - a huge set. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very simple to prepare, every hostess should know. Such mustard can turn out even cheaper than the store (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to cook mustard for some kind of feast, start a couple of days before serving: so the seasoning will brew well and reach the desired maturity.

To make mustard, you will need inexpensive products that are always on hand.

Take these ingredients:

  • mustard powder,
  • hot water,
  • vegetable oil,
  • sugar,
  • vinegar.

Mustard powder must be of high quality, fine and crumbly, characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and flavorful the seasoning will be.

  1. Pour 1 tablespoon of powder into the cup. Add 1 tablespoon of boiling water, mix thoroughly until a homogeneous slurry. Do not try at this time specifically inhale the aroma: mustard emits caustic essential oils.
  2. Add another 1 spoon of boiling water to the grind pulp, mix thoroughly again. Double steaming eliminates bitterness from the powder and prevents lumps from forming.
  3. After that, the product must be brewed for 10-15 minutes. During this time, the extra essential oils evaporate. To stop the evaporation process, add 1 teaspoon of 9% vinegar to the mustard.
  4. To soften the taste of seasoning, you can add a teaspoon of sugar and vegetable oil. In this case, in the recipe, you can replace the vinegar with lemon juice, and sugar - with honey.

You probably noticed that this recipe is designed for a small amount of product. The fact is that homemade fresh mustard is stored for long. It should be put in a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you have a big celebration with a rich table, just count the ratio of ingredients.

Unusual recipes: do not be afraid to experiment

We will give you some mustard recipes with non-standard ingredients. Surely you love to try something new, unusual. Any of these recipes will surely become the highlight and secret of your kitchen.

During cooking, the mustard mass should not be whipped, but gently rubbed with a spoon

First of all, pay attention to a few tips on how to slightly change the taste of classic mustard:

  • add some buckwheat honey to the mustard to make the taste richer,
  • to make the mustard taste spicy, you can add quite a bit of dry wine, grated cloves and cinnamon,
  • if you want to keep the mustard longer and prevent it from drying out, dilute it with a small amount of milk,
  • A small amount of ginger or nutmeg will help to diversify the taste of the usual classic mustard.

Note! To keep the mustard prepared from the mustard powder with your own hands, to keep freshness and humidity as long as possible, place a piece of lemon on top of it.

In the recipes that we offer you, pay attention to what mustard is used in cooking. It can be not only classic, but also white or black.

Table mustard

To prepare you will need:

  • 500 g black mustard powder,
  • 100 g of wheat flour,
  • 12 g of allspice ground,
  • 2 g cloves ground,
  • 5 g ground ginger,
  • 100 g sugar
  • 100 g of salt,
  • vinegar.

All components are thoroughly mixed and diluted in wine vinegar, gradually pouring it to the desired consistency. The number of ingredients in the recipe can be changed in the prescribed ratio, depending on the desired amount of finished mustard. You can even change the proportions of the products used to your liking, and in the end choose what you like.

Mustard on brine

It is preferable to use cabbage pickle, but cucumber or tomato is well suited. Take these products:

  • 1 cup of dry mustard,
  • pickle - as needed
  • 1 tablespoon of sugar,
  • 1 teaspoon salt
  • ½ tsp of vinegar,
  • 1 tablespoon vegetable oil,
  • spices - to taste.
  1. Pour the mustard powder into the pottery at a suitable depth.
  2. Pour the brine in small portions, stirring constantly to avoid the appearance of lumps.
  3. Bring the mixture to the consistency of thick cream.
  4. Add vinegar, sugar, vegetable oil, mix again.
  5. Fold the mustard in a jar with a tight lid and let it brew in a warm place overnight.

Такие приправы, как имбирь, гвоздика, корица и мускатный орех, придадут горчице приятный вкус.

Используйте различные приправы, чтобы придать горчице оригинальный, необычный вкус

Старинный рецепт кислой горчицы

  • жёлтая горчица — 3 ст.л.,
  • boiled or rubbed on a sorrel sorrel - 4 tbsp.,
  • tarragon (tarragon) vinegar,
  • fine sugar - 2 tbsp.,
  • pounded capers - 1 tbsp.
  • salt - 2 tsp.

Mix mustard and grated sorrel, dissolve the mass with strong tarragon vinegar. Mix thoroughly to a thick mass, adding capers, salt and sugar. Mustard is ready. Keep it in a cool place, then its properties will remain up to two months.

Mustard on apple sauce

  • 3 tbsp. mustard powder
  • 4 tbsp. apple sauce,
  • ½ tbsp sugar,
  • 1 tsp salt,
  • 3% vinegar,
  • seasonings - anise, star anise, basil, cloves.
  1. Bake apples, dicky or Antonovka (fruits must be sour), cool, remove the skin, make mashed potatoes.
  2. Mix it with mustard powder and add sugar.
  3. All mix thoroughly until smooth.
  4. Add vinegar, salt and let it brew in a tightly sealed container for several days.

This mustard can be used for meat and fish, and as a dressing for many salads.

Old Russian mustard

  • mustard powder - 3 tbsp.,
  • crushed clove - 6 g,
  • sugar - 3 tbsp.,
  • vinegar.
  1. Place mustard, sugar and cloves in prepared dishes.
  2. Pour vinegar to form a liquid mass.
  3. Pour the mixture into jars, cover with tight lids.
  4. First, put the jars in a cool oven for about 40 minutes, then keep at room temperature.

This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

Old French Mustard Recipe

  • 600 g yellow or gray mustard,
  • 200 grams of sugar
  • 4 tbsp. crushed rye crackers,
  • 1 tsp salt,
  • ½ tsp ground pepper,
  • a small jar of olives,
  • a small jar of capers,
  • 2 medium sized herring
  • 4 tbsp. herring brine,
  • 250 ml of vinegar.
  1. Mix all the ingredients, with herring, capers and olives, pre-grind.
  2. Pour in the vinegar and mix thoroughly the whole mass.
  3. Let the mustard brew for 24 hours and can be used as a seasoning.
Mustard will be an excellent seasoning for any first and second courses

Mustard in danish

  • 2 tbsp. mustard powder
  • ½ tbsp Sahara,
  • Apple vinegar,
  • cream (can be replaced with sour cream).
  1. Mix mustard with sugar, add enough vinegar to make a thick sour cream consistency.
  2. Spread the mixture until smooth.
  3. Let it brew for about an hour so that the mustard is properly infused.
  4. After that add gradually whipped cream, constantly stirring until smooth.

Mustard with bay leaf (Mediterranean recipe)

  • 100 g of mustard powder
  • ¾ glasses of water
  • 1 tbsp. Sahara,
  • 1 tsp salt,
  • 90–100 g of vinegar 9% apple,
  • 1 tbsp. vegetable oil
  • Bay leaf,
  • cinnamon.
  1. Put water on low heat, add sugar, salt, cinnamon and bay leaf.
  2. Boil until salt and sugar dissolve.
  3. Cool, add vinegar.
  4. Half of the resulting broth pour in 100 g of mustard powder. It is necessary to pour in gradually, carefully grinding the mass.
  5. Leave for about a day, after which add the remaining half of the broth. Cover and leave for another day to ripen.

Video about cooking yogurt mustard at home

We hope you enjoy our recipes and will be included in the golden fund of recipes of our readers who love to cook. Share your mustard recipes with us in the comments. Enjoy your meal!

How to cook mustard at home

Mustard is a spicy aromatic plant and, at the same time, seasoning, prepared on the basis of its seeds. On the one hand, it seems that there is no dish easier to prepare than seasoning from mustard seeds, on the other hand, there are a huge number of recipes in the gastronomy of different countries and peoples.

How to make homemade mustard from dry powder - a classic recipe

One of the most common and quick recipes involves ready-made powder. The dry component of fine grinding quickly combines with a liquid base, the seasoning turns out to be pretty in appearance with a spicy taste and a pleasant lemon scent.


  • Mustard dry, ground into powder - 3 tbsp. l
  • Vegetable oil - 1 tbsp. l
  • Lemon juice - 2 tbsp. l
  • Salt - 0.5 tbsp. l
  • Sugar 1 tbsp. l
  • Boiling water - 100 ml.

Cooking method:

  1. Combine dry ingredients - sugar, salt, powder.
  2. Boil water and pour the mixture with boiling water (according to the norm).
  3. Grind until smooth.
  4. Pour in the oil.

Olive is the most useful, then flaxseed, but the usual, made from sunflower, is no worse.

  1. Squeeze the juice from the lemon, also add it to the seasoning.
  2. Cover the container with the finished product tightly with a lid so that it does not dry out.

Before serving, seasoning should be allowed to stand for several hours in a cool place. This time is just enough to cook dinner and invite the family to the table.

Mustard Recipe on Tomato Pickle

To get a tasty mustard paste, many housewives use pickle. It is usually saturated with vegetable juices, has enough salt and spice.


  • Marinade from under the tomatoes - 330 ml.
  • Mustard powder - 2/3 cup.
  • Sugar - ¼ tsp.
  • Salt - 1/3 tsp.
  • Vegetable oil - 2-3 tbsp. l

Experienced housewives recommend cooking mustard on ice brine. In their opinion, for some reason, it turns out to be especially vigorous.


  1. Pour tomato marinade in a capacity of 0, 5 liters at a rate of, pour mustard powder on top.
  2. Add sugar and salt to it and start mixing thoroughly.
  3. You can simply close the jar with a plastic lid, shake, turning, to obtain a homogeneous mixture.
  4. If it turned out too thick - add a little liquid, too much liquid seasoning - pour in mustard powder.
  5. At the very end, pour in the oil and mix again until smooth.

Interesting: Oil reduces sharpness, if you want to get a vigorous mixture, then you need to pour it in quite a bit. If the output requires a gentle sauce, then add oil a little more than the norm. And be sure to let it brew before serving.

How to make mustard from powder on cucumber brine

As mentioned above, marinade is an excellent liquid base for making mustard. It is considered the most suitable tomato, followed by cucumber.


  • Liquid from pickled cucumbers - 220 ml.
  • Powder of mustard seeds - 3 tbsp. l
  • Sunflower oil - 1-2 tbsp. l

Cooking scheme:

  1. Cucumber pickle is best taken chilled.
  2. Pour it into a sufficiently deep container.
  3. Then pour the powdered component.
  4. Using a wooden spatula, gently stir until a homogeneous consistency of the mass.
  5. At the very least, pour in the oil, stir it again.
  6. Transfer the prepared mixture to a suitable glass container.
  7. Cork tight and hide away in the refrigerator.

In principle, seasoning can be served immediately to the table, but a good product should stand for 1-3 days.

Mustard recipe on cabbage pickle

If the crop of cucumbers was small, but the cabbage was able to pick up a huge amount, then in winter and spring, the housewives have a chance to pamper their relatives with a spicy sauce on cabbage pickle.


  • Mustard powder - 1 cup.
  • Cabbage pickle.
  • Salt - 1 tsp.
  • Sugar - 1 table. l
  • Refined oil - 1-2 table. l
  • Vinegar 9% - ½ tsp.
  • Seasoning.

Algorithm of actions:

The technology of preparation is somewhat different from the previous methods: there the dry component is filled into a liquid, here it is the opposite.

  1. Pour the mustard into a deep bowl (according to the norm).
  2. Constantly stirring, pour cabbage pickle to it, and this should be done in small portions to control the consistency.
  3. When the mass reaches the desired density, add sugar, salt, pour in oil and vinegar.
  4. Carefully grind to get a homogeneous mass.

According to this recipe, the hostess opens a wide field for experimentation - in this sauce you can add various spicy additives, for example, ground cloves or nutmeg.

Tasty mustard with honey

The following recipe offers to combine, at first glance, incompatible products - spicy grains and sweet honey. Seasoning, cooked on such products, and spicy, and sweetish at the same time.


  • Mustard seeds - 70 gr.
  • Salt - ½ tsp.
  • Natural honey - 50 ml.
  • Water - 50 ml.
  • Vegetable oil - 1-2 tbsp. l
  • Juice half a lemon.

Good housewives are advised to cook mustard powder themselves, because in this case, the seasoning turns out more spicy and fragrant.


  1. Grind the grain with an electric or mechanical grinder.
  2. Sift through a strainer into a deep container.
  3. Mix with salt (it is better if it will also be finely ground).
  4. Boil the water and immediately pour the mustard powder.
  5. Grind, if it turned out too thick, add a little more hot water.
  6. Then add honey to the mass, continuing to grind.
  7. Add oil and lemon juice at the end.

The resulting product requires some time to insist, they say that it should “ripen” for 4-5 days, but it is unlikely that the household will be able to endure for so long.

Very Spicy Old Russian Home Mustard

At all times, the housewives knew how to “warm up” their loved ones appetite - they used mustard for this. Today it is not a problem to buy it at the store, but cooked at home is many times tastier.


  • Mustard powder - 200 gr.
  • Salt - 1 tbsp. l
  • Sugar - 2 tbsp. l
  • Boiling water - 220 ml.
  • Vegetable oil - 1-3 tbsp. l
  • Vinegar 3% - 200 ml.
  • Cloves, cinnamon, laurel.

Algorithm of actions:

  1. Pour boiling water in a deep container at a normal rate, pour salt and sugar into it.
  2. Put laurel, cinnamon, cloves or other spices here.
  3. Put on a small fire, stand for 5-7 minutes.
  4. Strain through cheesecloth to prevent larger particles from entering the future mixture.
  5. Pour the hot marinade mustard powder.
  6. Stir thoroughly.
  7. At the very end, add oil and vinegar, tasting the taste at the same time.

The finished product is best decomposed into small jars, cool. To stand in the cold for several days.

Spicy Russian Mustard

Today, the plant of the same name grows a rare gardener, but it’s not a problem to buy seeds or ready-made powder. And, therefore, you can try to cook flavored seasoning in one of the old Russian recipes.


  • Mustard powder - 4 tbsp. l
  • Water - 6 tbsp. l
  • Salt - 1/3 tsp.
  • Sugar - 1-2 tsp.
  • Vegetable oil - 1-2 tbsp. l
  • Vinegar 9% - 1 tbsp. l


  1. Sift powder to break up lumps.
  2. Pour water on the norm and grind carefully.
  3. Pour the remaining dry ingredients.
  4. Stir until smooth.
  5. Pour the vinegar, continuing to rub.
  6. Last but not least, stir in the sharp mass of the oil.

It is not necessary to prepare too much delicious mix, the recipe is simple, it is prepared quickly.

Dijon Mustard Recipe

Spicy and spicy seasoning from the plant of the same name was prepared and prepared in different countries of the world, but only one city received the right to give the spicy sauce its name - it is French Dijon, located in Burgundy.

The popularity of this dish is high, but there are not so many recipes, the French know how to keep secrets, but we will reveal one.


  • Mustard seeds (white and dark brown).
  • Honey fresh.
  • White wine (can be replaced with grape vinegar).
  • Olive oil.
  • Carnation
  • Provencal herbs.
  • Boiling water - 1 cup.
  • Salt - 1 tsp.
  • Vinegar - 1 tbsp. l

Algorithm of actions:

  1. In a small saucepan, boil water, add herbs, pepper, salt.
  2. Pour the mixture of seeds into a separate container, crush them a little with a pestle so that a part remains uncrushed.
  3. Filter the fragrant boiling water through a sieve, pour over the suppressed grains so that the water barely covers them.
  4. Pour white wine, oil and vinegar here.
  5. All thoroughly grind.
  6. Leave in the room until it cools, then cork and put it in the fridge.

For such seasoning and breakfast should be in the French style, for example, toast with egg and ham.

Another French mustard variety with grains

This mustard is not only tasty, but also useful, and you can serve it to fish and meat dishes.


  • Mustard powder - 1 cup.
  • Mustard beans - ¾ cup.
  • Water - 1 cup.
  • White wine (dry) - 1 glass.
  • Vinegar 5% - ½ cup.
  • Brown sugar - ½ cup.
  • Seasoning - 1 tsp.

Algorithm of actions:

  1. Mix grains and dry component with water, leave to infuse for a while.
  2. Prepare a fragrant mixture of bites, wine and seasonings, you can add half a fresh onion.
  3. Put on a small fire, hold for 10 minutes. Strain.
  4. It remains to combine the marinade and the previously prepared mustard mixture. Slightly rub, cool.
  5. Store in a cold glass container with ground lids.

Tasty mustard on applesauce

For the preparation of aromatic seasoning, sour apples are suitable, and even better - applesauce.


  • Apple puree - 1 jar of baby food.
  • Mustard powder - 3 tbsp. l
  • Sugar - 1 tbsp. l
  • Salt - 1 tsp.
  • Vinegar - 1-3 tbsp. l
  • Sunflower oil - 1-2 tbsp. l
  • A mixture of seasonings and spices.

Algorithm of actions:

Secret: For this dish you do not need water at all, apple sauce serves as a liquid base, it also gives a piquant slightly sour taste.

  1. In the first stage, pour the powder into a puree and grind.
  2. Add sugar and salt, pour in oil and vinegar.
  3. Mix seasonings in a coffee grinder, then add to the bulk.
  4. Mix until smooth.

Fragrant sweet and sour mustard with a pleasant apple flavor is ready!

Cooking tips and secrets

Mustard is one of the easiest spices to prepare, but at the same time it has the most complex flavor. And you can use powder, whole grains or a mixture of both.

As a liquid base, you can take water, applesauce, brines - from cabbage, cucumbers or tomatoes.

French mustard consists of a mixture of powder and grains, dressed with grape vinegar or dry white wine.

In the finished product is good to add spices and herbs. They can be finely ground and poured directly into the mass or boiled in a liquid base, and then strain.

It is better to cook delicious mustard in small portions as needed, stored in small sterile jars in a cool place. And which way is better all the same, the next video will tell.

What water to pour mustard powder

Maybe someone as a child had the honor to watch how a creamy “prick” is created, which the folder so generously spread on bread for a hot soup, or curd it with New Year's jelly.

If you dig deeper in memory, you can recall that my mother poured mustard powder with boiling water. And that was her fatal mistake.
The most beautiful is exactly the mixture that strikes the nose, breaking through to the very brains so that tears flow from the eyes. And with hot water, this can hardly be achieved.

It is necessary to dilute mustard flour, of course, with warm water, but the weakness of the product at the outlet depends on the temperature height. So if you want to eat pasta “pluck out your eyes”, then knead it on a slightly tepid water, and if you want the sauce easier, then, accordingly, heat the liquid more hotly.

Home "Russian" mustard

In principle, the mustard is a spicy Russian mustard powder; the recipe for cooking is quite simple, and this method is the easiest at all. To realize it at home will not be absolutely no difficulty, the main thing is to know how to do it correctly, how to dilute it and how to brew it.

And also the moment is important with the addition of spices and vinegar, thanks to which the taste of the paste acquires special aromatic notes.

How to make mustard at home

  1. Pour water into a saucepan. Add all the spices, salt and sugar, then put on the stove and bring to a boil.
  2. Having waited until the fragrant fat is poured, we filter it, pour in mustard powder and mix thoroughly until homogeneous.
  3. Next, add to our "mush" oil and vinegar and mix until a homogeneous liquidish consistency.
  4. After transferring the resulting mass into a glass, leave it to brew for 24 hours, after which the mustard can be considered finished in Russian.

Such a "thermonuclear" seasoning will be an ideal addition to meat dishes, as well as for mixing with mayonnaise when filling salads.

Homemade mustard powder on cucumber brine

It’s too early to relax, because we have another recipe left. The sauce is made quickly and simply, and in the winter, when his presence in the diet is more important than ever, so to speak, for warming, brine in all the houses are more than enough.

In general, it is not important to use cucumber marinade, cabbage, and tomato, and any other. The only point is a strict control of the amount of sugar, since in one embodiment the preservative liquid of this sweet product may be overdone, and in the other it may be completely absent.