Homemade Hot Mustard Recipes

HOT MUSTARD

Steps:

• Combine all the ingredients in a saucepan.
• Bring to a boil, reduce heat& simmer 10 minutes.
• Place in sterilized jar& refrigerate.

HOMEMADE HOT MUSTARD

Steps:

• Mix dry ingredients in bowl.
• Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk.
• You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig.
• Place in refrigerator and stir couple times a day.
• Serve after a few days. It it seems too thick, simply add more vinegar.

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

HOT MUSTARD

Steps:

• Combine all ingredients in a small bowl, adding more or less water depending on desired thinness of sauce. Let stand for 10 minutes, then serve as a dipping sauce for Egg Rolls.

HOMEMADE MUSTARDS

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

HOT MUSTARD

Steps:

• Mix mustard with vinegar in a stainless steel bowl, cover and allow to soak overnight.
• Heat enough water in a double boiler to hold the top container without it touching the water until it boils. Lower heat to a steady simmer and add to top part of the pan the mustard-vinegar mixture. Add in sugar and eggs, stirring constantly until mixture thickens. Remove from heat, let cool and refrigerate. The mixture will be like a thick soup, but will thicken considerably when refrigerated.

SWEET AND HOT MUSTARD

Steps:

• In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
• To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
• Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.

CHINESE HOT MUSTARD

Steps:

• In a small bowl, combine the mustard, sugar and salt. Stir in water and oil until smooth. Refrigerate until serving.

CHINESE RESTAURANT STYLE HOT MUSTARD

Steps:

• Whisk mustard, water, and white pepper together in a bowl.