COARSE-GROUND MUSTARD
Make and share this Coarse-Ground Mustard recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 9h
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Place mustard seed, wine vinegar and wine in a small bowl and let stand for 3 hours.
- Process in a blender on pulse until seeds are bruised and broken.
- Add dry mustard, salt, allspice, and water, mix well.
- Cover loosely, and allow to stand overnight.
- Refrigerate unused portions.
COARSE-GROUND MUSTARD RECIPE
This homemade coarse-ground mustard recipe is made with whole mustard seeds and dry red wine vinegar. It's a condiment with a little kick.
Provided by Peggy Trowbridge Filippone
Categories Condiment
Time 12h5m
Number Of Ingredients 7
Steps:
- Place mustard seeds, wine vinegar, and wine in a small bowl and let stand for 3 hours.
- Pour both the seeds and liquid into the container of a blender or food processor fitted with the steel blade. Process with several on-off motions until the seeds are bruised and broken.
- Add the dry mustard, salt, allspice , and water and process for 30 seconds. Scrape down the sides of the container with a rubber spatula and process for 30 seconds longer.
- Keep in a well-sealed container and allow to stand overnight before using.
Nutrition Facts : Calories 18 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 177 mg, Sugar 0 g, Fat 1 g, ServingSize 1 1/2 cups (24 servings), UnsaturatedFat 0 g
COARSE-GROUND MUSTARD (HOMEMADE) RECIPE
Provided by Kitchenbee
Number Of Ingredients 8
Steps:
- In a medium bowl combine vinegar, mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb any excess liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1-2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four sterilized 4 ounce canning jars or other glass jars. For best flavor, chill for 1-2 days before servings. Store in the refrigerator for up to 3 months. Cranberry mustard: Prepare as directed in first step, except substitute red wine vinegar for the white wine vinegar and stir ½ teaspoon cracked black pepper into the mustard seed mixture with the spices before letting stand 24 hours. Continue as above but omit honey. In a small saucepan combine ½ cup cranberries and ½ cup pure maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until berries pop. Add cranberry mixture to the mustard seed mixture before blending. Creole mustard: Prepare as directed, except stir in ¼ teaspoon cayenne pepper into the mustard seed mixture with the spices. Continue as directed, except reduce honey to 1 tablespoon and add 2-3 teaspoons horseradish to the mustard seed mixture before blending.
HAL'S WINE MUSTARD
A simple recipe for extraordinary homemade white wine mustard.
Provided by jeaniehal
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 3.7 g, Cholesterol 8.7 mg, Fat 1.2 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 4.8 mg, Sugar 3.2 g
HOMEMADE HORSERADISH MUSTARD
Make and share this Homemade Horseradish Mustard recipe from Food.com.
Provided by Gay Gilmore
Categories Sauces
Time 25m
Yield 8 tablespoons, 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice.
- In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice.
- Process until the garlic and horseradish have been pureed in the liquid, then strain through a fine-meshed strainer, pressing all juice from any pulp in the strainer.
- Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water.
- Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling).
- Cool and taste.
- Add more prepared horseradish, if desired, and if the mustard seems too thick, thin it with a few drops of white wine or additional vinegar.
More about "coarse ground mustard homemade recipes"
HOMEMADE COARSE GROUND MUSTARD | BETTER HOMES
From bhg.com
5/5 (3)Total Time 24 hrs 15 minsServings 1.5Calories 29 per serving
- In a medium bowl combine vinegar, yellow and brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb the liquid).
- Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1 to 2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary.
- Spoon mustard into four 4-ounce canning jars or airtight storage containers. For best flavor, chill for 1 to 2 days before serving. Store in the refrigerator for up to 3 months. Makes 1 1/2 cups.
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