Leaf mustard - recipes for salads, winter preparations, hot dishes

Classic homemade mustard recipe

Homemade mustard was used by chefs 300 years ago and remains popular today. The product is good not only because of its low cost, but also because it gives confidence in the quality and safety of its ingredients. You can prepare mustard correctly yourself:

It is acceptable to use both whole grains and ready-made powder. The grains must first be crushed.
The preferred water temperature is no higher than 60 °C, otherwise the seasoning will be bland. Maximum pungency can be achieved by diluting with cold water. In some versions, boiling water is used, this is adjusted in the recipe.
Almost all cooking options use oil. Refined sunflower oil is best suited for this. It has optimal characteristics - no odor, does not harden in the cold.
Mustard powder must be sifted before use. This will prevent lumps from forming.
To prevent the seasoning from drying out and spoiling when stored in the refrigerator, place a slice of lemon on top. Or another simple way - pour odorless sunflower oil in a thin layer.

How to prepare seasoning according to the classic recipe:

Mix 4 tbsp. l. mustard powder and 150 ml of water. Let it brew for 14 hours.
Drain excess water from the top of the mass. It will appear after the mixture has been allowed to sit for a long time.
Add 1/2 tsp. sugar, salt, pour 2 tsp. oils Mix all. Leave in the cold for a day.

How to make your own sweet mustard:

Connect 8 tbsp. l. dry mustard with 2 tbsp. l. flour. Pour 120 ml of water into a separate bowl.
Pour the dry mixture into the water, stir, and let sit for 20 minutes. Add 3.5 tbsp. l. sugar and salt to taste.
Let stand for 15 minutes. Add 120 ml of wine vinegar (white) and 2 tbsp. l. oils Leave for 60 minutes.

In addition to the topic, there is a video on how to make seasoning at home from powder:

Cooking features

Russian mustard is made from powder, French mustard is made from mustard seeds. But the Russian sauce will also be more aromatic if you use mustard seeds for it, grinding them before using them in a coffee grinder.
In order for the sauce to be homogeneous, the mustard powder must be sifted before diluting it with water. Water should be added in small portions, each time stirring the mustard mass until smooth. Ready mustard has a consistency similar to sour cream.
It is not advisable to dilute mustard powder with very hot water, as this will cause the spice to lose its pungency. The optimal water temperature is about 60 degrees. If you want to get a vigorous sauce, you can even dilute mustard powder with cool water.
Fats reduce the pungency of mustard. If you want to soften the taste of the sauce, add more vegetable oil to it.
Sugar and vinegar are often added to mustard. To give the sauce new shades of taste, these components can be replaced with honey, lemon juice, wine, brine and other products. Also, the main spice can be supplemented with other seasonings, which will also make it possible to obtain a sauce that is completely new in its organoleptic qualities. The main thing is not to get carried away with experiments too much, so as not to end up distorting the taste of mustard beyond recognition.

The shelf life of homemade mustard when stored in the refrigerator is only 3 months. However, after 1-1.5 months it begins to lose its spicy aroma and its consistency deteriorates. A slice of lemon placed on top of the sauce will help slow down this process. You can also liven up the taste of mustard by adding a little sugar and lemon juice.

Spicy mustard from powder at home - a quick recipe

Spicy lovers will be able to make mustard tasty and quickly using a special method. For this you will need:

mustard powder – 1 tbsp.;
water – 330 ml;
9% vinegar - 4.5 tbsp. l.;
sugar – 7 tsp;
oil – 1.5 tbsp. l.;
salt - a pinch.

Pour boiling water over the powder. Stir and leave for 50–70 minutes.
Drain the liquid from the top. Add the remaining ingredients and mix.

The sauce is ready to eat.

It is possible to quickly prepare the sauce using sparkling mineral water. Variations of the recipe allow the use of sweet carbonated water for these purposes - “Citro” or “Duchess”, then there is no need to add sugar. Components:

dry mustard – 60 g;
mineral water – 60 ml;
sugar – 1.5 tsp;
salt - to taste.

pour the powder into a glass container;
pour in sparkling water;
add sugar and salt and mix.

Due to the presence of gas bubbles, the product can be used after 2–4 hours.

Watch the video on how to make the seasoning spicy:

Mustard in cosmetology

Mustard is also widely used in cosmetology. It is used for hair and skin care.

Mustard is also widely used in cosmetology.

Important! Before using masks with mustard, you need to check how sensitive you are to it. To do this, a small amount of mustard powder is diluted with water until a creamy consistency is obtained and applied to the skin on the back of the hand. After 5-7 minutes. wash off: if the skin is red or there is severe itching, products with mustard should not be used.

Mustard for hair care

Mustard can be used instead of shampoo. Mustard powder, diluted with water to the consistency of thick sour cream, is successfully used to wash hair: it helps strengthen hair, makes it more manageable, shiny and promotes growth.

Mask with mustard for strengthening and growth of hair

A mustard mask will improve blood circulation, help strengthen the cuticle and stimulate hair growth.
The mustard mask will improve blood circulation, help strengthen the cuticle and stimulate hair growth

To prepare the mask you will need:

mustard powder - 2 tbsp. spoons;
olive oil - 2 tbsp. spoons;
warm water - 2 tbsp. spoons;
sugar - 2 teaspoons;
yolk - 1 pc.

Recipe:

The ingredients are mixed until a homogeneous consistency is obtained.
The resulting mass is applied to the scalp and hair roots, trying to ensure that as little as possible gets on the rest of the hair.
Leave the mask on for about 12-15 minutes, then rinse with warm water, then wash your hair with shampoo.

Mustard mask for hair growth

A mask with mustard can speed up hair growth.
A mask with mustard can speed up hair growth

To prepare the mask you will need:

mustard powder - 1 teaspoon;

honey - 1 tbsp. spoon;
dry yeast - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;

warm water - 2 tbsp. spoons.

Recipe:

Dry yeast is mixed with sugar and warm water for 30 minutes. put in a warm place.
After half an hour, add mustard powder and honey to the mixture and mix well.

Apply the mixture to the hair, cover with plastic wrap, and wrap with a towel. Keep the mask on for about an hour. Then wash off with warm water.

If you don’t have time to prepare a mask according to the above recipe, you can use the express option; the benefits of such a mask will be no less!

Keep the mask on for about an hour. Then wash off with warm water

To prepare the mask you will need:

mustard powder - 1 teaspoon;

Recipe:

The ingredients are mixed in one container until smooth.
The finished mask is applied to the hair, wrapped in cellophane, wrapped in a towel and kept for 30 minutes.
After half an hour, wash off the mask with shampoo.

Mask with mustard to add volume to hair

A mask with mustard and gelatin will help give the missing volume to your hair, while making it smoother and more manageable.
A mask with mustard and gelatin will help give the missing volume to your hair. To prepare the mask you will need:

mustard powder - 1 teaspoon;
colorless henna powder - 1 teaspoon;
gelatin - 1 teaspoon;
warm water - 2 tbsp. spoons;
egg yolk - 1 pc.

Recipe:

Gelatin is poured with warm (about 60°C) water and left for 30 minutes. for swelling.
After half an hour, add mustard, henna and yolk to the gelatin, mix everything well.
The finished mask is applied to slightly damp hair and distributed evenly over the entire length. The hair is collected in a bun, wrapped in polyethylene, then with a towel. Leave the mask on for half an hour.
After 30 min. wash off with plenty of warm water without using shampoo.

Anti-dandruff mask with mustard

A mask with mustard and kefir will help get rid of dandruff for those suffering from oily seborrhea: it will dry out the skin a little and cope with a fungal infection.
A mask with mustard and kefir will help get rid of dandruff

To prepare the mask 2 tbsp. spoons of dry mustard powder are mixed with a small amount of kefir until a thick paste is obtained. The finished mask is applied to the hair roots, left for 10 minutes, then washed off without using shampoo.

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Important! In order for masks with mustard to have a positive effect, they must be done 2 times a week for a month.

Vigorous mustard

The particularly spicy, breath-taking sauce has always been appreciated during a feast. There are several options for how to prepare a vigorous seasoning. For the famous Russian mustard you will need:

mustard powder – 150 g;
water – 180 ml;
3% vinegar – 180 ml;
vegetable oil – 3.5 tbsp. l.;
sugar – 1.5 tbsp. l.;
salt – 1/3 tsp;
bay leaf – 4 pcs.;
cinnamon - to taste;
cloves – 3 buds.

Let the water heat up, add spices, salt and sugar. Cook over low heat for 3-5 minutes. Cool and strain.
Pour the powder into a deep bowl, pour in the resulting broth in small portions, stirring after each spoon. Finally add vinegar, then oil.
Leave in the cold for a day before use.

Watch the video with valuable tips on the topic:

Honey mustard

The recipe for making mustard with honey involves adding any available sweet product to the sauce - even old, candied honey that has lost its visual appeal will do. The main thing is that it is natural, and it is easy to return the liquid consistency to the delicacy by heating it in a water bath.

“Honey” recipe for making mustard from powder:

5 tbsp. mix a tablespoon of mustard powder with a pinch of salt and dilute with a third glass of warm water;
put the mixture in a warm place to infuse;
after 6-8 hours, add two tablespoons of mustard oil, 2 teaspoons of lemon juice or 1 teaspoon of 6% vinegar, and a full teaspoon of honey into the sauce.

After mixing all the ingredients, transfer the hot sauce into a glass jar, close it with a nylon lid and keep it on the bottom shelf of the refrigerator for another week so that the taste of the mustard becomes fuller.

Mustard with applesauce

The seasoning can be not only spicy, but also sweet. Made with apple and pear puree and honey, it goes especially well with poultry dishes. How to make delicious fruit mustard:

puree from 2 apples (bake in the oven, rub through a sieve, separating the core and peel);
dry mustard - 2 tbsp. l.;
sugar – 6 tsp;
oil – 6 tsp;
lemon juice – 2 tsp;
cinnamon – 1 tsp;
vinegar 9% – 3 tbsp. l.;
salt - a pinch.

Mix all ingredients except vinegar. Send the mixture to a dark place for 2 days. Pour in vinegar and stir.

What to cook with Bavarian mustard

Chicken

The combination of Bavarian mustard and tender chicken meat is very tasty. You can cook pasta with chicken in mustard sauce. The process does not take much time, but the dish brings great pleasure.

Ingredients:

chicken fillet - 600 gr.;
onion - 1 head;
garlic (optional) - 1 large clove;
pasta (horns) - 1 cup of dry product;
salt pepper;
dry ground oregano
medium fat cream - 1.5 tbsp;
Bavarian mustard - 2 tsp;
vegetable oil - for frying.

To prepare the pasta, boil it separately until done. The chicken is cut into medium pieces, the onion and garlic are finely chopped. In a heated frying pan, fry meat and vegetables in oil, sprinkling with aromatic spices. When the roast turns golden, the dish needs to be simmered under the lid.

5-6 before readiness, add pasta, cream and mustard, mix everything thoroughly and complete processing. The dish is served with fresh herbs or salad with tomatoes.

Fish in Bavarian sauce

Another unusual recipe is fish marinated with mustard, served with fresh vegetables - peppers, tomatoes.

You will need:

white fish fillet - 400 g;
mixture of peppers, peppercorns, salt - to taste;
Bavarian mustard - 1.5 tsp;
dill and parsley;
hard cheese - 20-30 gr.;
vegetable oil.

Pre-cleaned fish is rubbed with salt and spices, and mustard is coated on top. Allow the fillet to marinate in this form for about 4-6 hours, after which it is baked with the addition of vegetable oil or dietary. The finished fish is sprinkled with grated cheese and herbs. The steak turns out more tender and piquant and goes well with vegetables stewed in tomato.

An old French mustard recipe

The French prefer a milder seasoning. To plunge into the atmosphere of France of past centuries, you will need:

mustard powder – 90 g;
wine vinegar – 30 ml;
sugar – 20 g;
salt – 1/4 tsp;
cinnamon, cloves - on the tip of a knife;
shallots – 40 g;
water – 300 ml.

Pour boiling water into the powder and stir. Leave for 14 hours.
Drain the liquid from the top. Add sugar, salt, spices, vinegar.
Fry the onion in sunflower oil and rub through a sieve. Add to mass. Mix.

To prepare Bavarian mustard at home, you will need:

crushed white mustard seeds - 3 tbsp. l.;
mustard powder – 3.5 tbsp. l.;
salt – 1/2 tsp;
apple cider vinegar – 180 ml;
water – 150 ml;
black pepper – 1/4 tbsp. l.;
cloves – 3 buds;
cinnamon – 1 stick;
juniper berries - 1/3 tbsp. l.;
bay leaf – 2 pcs.;
sugar – 150 g.

mix the first 3 components;
chop pepper, laurel, juniper, pour vinegar;
bring to a boil, pour in water, then add sugar;
heat until boiling, stirring;
remove from heat, strain;
mix powder and salt, pour in broth;
Cool, leave in the cold for 48 hours.

Mustard in cooking

Due to the antibacterial properties of mustard, it is widely used in the food industry, primarily to extend the shelf life of products. In addition, ready-made mustard (as well as its seeds) are indispensable in cooking: to give a piquant taste to sausages and baked goods, meat and fish,

, canned mushrooms. Various varieties are made from mustard

, it is part of

Mustard in cooking

There are three main types of mustard used in cooking:

white, which is also called English;
black, used to make Dijon mustard;
blue or Sarepta, also called “Russian mustard”.

Mustard - marinade for meat

Meat marinated in mustard will be very tasty: juicy and aromatic.

Meat marinated in mustard will be very tasty

About half an hour before cooking, marinate it in mustard, then cook as usual. Try it, you will definitely like the result!

Mustard for pickling and preservation

Due to its bactericidal properties, mustard is indispensable for
preservation.

And

pickling

vegetables

Mustard is indispensable for preserving and pickling vegetables.

Added to pickles and canned food, it will not only extend the shelf life of products, but also protect them from spoilage. The fact is that mustard kills bacteria that contribute to the fermentation process. But it does not affect the taste of the finished product - because most often a little is added. You will find interesting recipes for pickling vegetables with mustard in the article Pickles - 15 original recipes.

Mustard - base for sauce

Sauces with mustard have an exquisite taste.
There are quite a few recipes for their preparation, but one of the most delicious is the sauce with mustard and capers, which will successfully complement the taste of fish dishes

Sauces with mustard have an exquisite taste

To prepare you will need:

hard-boiled chicken eggs - 2 pcs;
sugar - 0.5 teaspoon;
salt - 0.5 teaspoon;
ready mustard - 1 tbsp. spoon;
vegetable oil - 3 tbsp. spoons;
lemon juice - 3 tbsp. spoons;
capers - 1 tbsp. spoon.

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Recipe:

The yolks are crushed using a strainer.
Crushed yolks are ground with sugar, salt and mustard, gradually adding vegetable oil.
As soon as the mass becomes homogeneous and turns white, add lemon juice, chopped egg whites and capers, after which the sauce is thoroughly mixed for some time.

Served with boiled, fried, stewed and canned fish.

Table mustard recipe from mustard powder

Table mustard is made according to GOST. Components:

mustard powder – 1/2 tbsp.;
water – 1 tbsp.;
sunflower oil – 1.5 tbsp. l.;
sugar – 1.5 tbsp. l.;
acetic acid – 3/4 tbsp. l.;
bay leaf – 1 pc.;
cinnamon, ground black pepper - a pinch;
cloves – 2 buds.

Prepare a decoction - add salt, sugar, spices to heated water and bring to a boil. Turn off the gas and leave for 24 hours at room temperature.
Boil after a day of infusion. Strain. Cool, add acetic acid.
Pour the powder into a deep bowl. Gradually pour liquid into it, stirring after each time. Place in a warm place for 4 hours.
Add oil. Let it brew for a day.

Where is the product useful?

For the garden - against moths, sawflies, aphids, codling moths, caterpillars and other people who like to gnaw on green leaves: 100 g of yellow mustard powder is poured into 10 liters of boiling water and allowed to stand for a day. The mixture brewed in this way is filtered, diluted 1 to 1 with a soap solution (40-50 g of soap shavings per bucket) and fruit trees and shrubs are treated with this after flowering, at the very beginning of summer.

For the garden, mustard is simply a godsend. You can fight all sorts of slugs, fleas, butterflies and caterpillars until exhaustion, without causing them much damage, or you can do this:

spill dry mustard between the rising plants - the slug will leave this battlefield forever;
dilute 70% vinegar with mustard powder (all in a tablespoon) in a bucket of warm water and sprinkle radishes, radishes, sorrel, turnips and cabbage with this “compote” - it won’t take long, but the flea will blow away with the wind.

An infusion against cabbage aphids and a repeller for white butterflies must contain mustard.

Half a glass of iodized salt (NaCl + J) and half a glass of dry mustard are stirred in a bucket of water and poured onions with a watering can against powdery mildew and onion flies. Once a season is enough.

100 g of powder + 100 g of NaCl + J + 10 liters of warm water - and your beets “bloom and smell.” Once - at the stage of the first true leaves, the second - a couple of weeks before digging.

A pack of dry mustard, diluted with vinegar (9%, 1/3 cup) in a bucket, will save potato tops from the Colorado potato beetle without any chemicals.

The seed powder of our burning plant is absolutely harmless to the surrounding flora and fauna, it does not accumulate in plants and soil, but it is simply merciless to all types of pests that have settled in your dacha.

In addition to those already mentioned, you can safely add wireworms, all types of flies, copperhead and other mites to the list of “dislikers”. The use of mustard for pest control has a very wide spectrum of action and long traditions.

In addition to infusions, you can make a suspension, which is put into use immediately after dilution, as an ambulance for the garden: thoroughly mix 10 liters of water with 6-8 tablespoons of mustard (here you can also use a tablespoon from a jar) and immediately pour this solution over the neglected during your lack of garden and vegetable garden.

The bitter infusion-solution-suspension is not at all to the taste or smell of parasitic pests, this is precisely what its widespread use is based on and how the treatment works.