How to make mustard and powder from seeds?

Sarepta mustard not only possesses beneficial properties, but it also has a wide range of uses. Today I'll tell you how to make mustard powder from your own harvested seeds, and then mustard for your table. Just follow the rules for harvesting and storing the plants!

The rules I follow when cooking

Mustard seeds keep for many years, but I try not to collect too much. I prefer to use a product that's at least a year old. When preparing, I keep the following in mind:

• I don't make a lot of mustard powder, because even if you store it in an airtight container, some of its properties still evaporate. So, even before making mustard sauce, I make the powder right beforehand.
• If there is any excess powder left, I recommend using it for foot baths and other baths, or hair masks (not face masks).
• The grains must be whole, without signs of mold, etc.
• After grinding the grains, I always sift them through a fine sieve to ensure that no large particles remain.

Method of making mustard powder

You can use different tools for grinding, such as a mortar and pestle or a coffee grinder. I prefer both, as a coffee grinder can't grind the beans that fine (at least my model can). As soon as I empty the beans from the grinder, I immediately crush them in a mortar. The result is very fine.

If you need to store the powder, place it in a sterilized glass jar, cover with a thin cloth or paper, and then screw on the metal lid.

The best homemade mustard

We love strong mustard, so that's exactly what we make. You'll need:

• mustard powder – 7 tbsp;
• water at 50 degrees – 300 ml;
• salt – 1 tbsp;
• sugar – 2 tbsp;
• refined vegetable oil and lemon juice - 1 tbsp each

How to cook:

1. Pour dry mustard powder into a bowl.
2. Gradually add hot water and stir quickly at the same time to avoid lumps.
3. Add salt and sugar and stir.
4. Add lemon juice and vegetable oil.
5. Mix thoroughly again.
6. Pour into a jar, cover with a lid and put in the refrigerator.

The hot mustard will be ready in 12 hours.

Homemade Dijon Mustard: My Recipe

This is a very tasty delicacy mustard, which consists of many ingredients:

• mustard powder – 100 g;
• dry wine – 250 ml;
• onion – 1 pc.;
• vegetable oil – 60-70 ml;
• honey – 60 ml;
• garlic – 3-4 cloves;
• tomato paste – 20 ml;
• Tabasco sauce – 30 ml salt – 10 g.

How I cook:

• I cut the onion into half rings and put it in a saucepan.
• I pour in wine and let it sit overnight.
• Then I put it on the stove and cook it on the slowest setting for 5 minutes after it boils.
• While hot, I strain it, add mustard powder and salt.
• Let it cool and add the remaining ingredients. Return it to the heat for a couple of minutes, but don't let it boil, as honey doesn't like that (it'll ruin its properties).
• I transfer it to a jar and put it in the refrigerator when it’s cooled.

You can eat it in two to three hours.

Grain mustard

I love the crunch of mustard seeds, so I always make the sauce using this recipe. What you need to prepare:

• vinegar (preferably apple) – 100 ml;
• Sarepta mustard seeds – 100 g;
• light beer (only high-quality from a glass bottle) – 50 ml;
• sugar – 1-2 tbsp;
• honey – 1 tsp.

How to cook:

1. First pour vinegar into the grains, then beer.
2. Stir and cover with plastic wrap.
3. Place in a warm place for 10 hours.
4. When the grains swell, add sugar and honey.

But you can make a sauce from this whole-grain mustard. To do this, blend the ingredients in a blender at the last step. Mine turns out very thick, but you can thin it out by adding a little soy sauce or boiled water.