Homemade Mustards Recipes

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HOMEMADE MUSTARD



Homemade Mustard image

Have you always wanted to make your own mustard? Now you can! Dry mustard is slowly simmered with vinegar and sugar, then combined with egg yolks, and voila, mustard!

Provided by Sara

Categories     Side Dish     Sauces and Condiments Recipes

Time 6h50m

Yield 32

Number Of Ingredients 6

½ cup dry mustard
½ cup white vinegar
1 teaspoon salt
½ teaspoon pepper
2 tablespoons white sugar
3 egg yolks, beaten

Steps:

  • In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
  • Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 1.3 g, Cholesterol 19.2 mg, Fat 1.2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 73.5 mg, Sugar 0.8 g

HOMEMADE MUSTARDS



Homemade Mustards image

All of these mustards are made the same way; just substitute the ingredients you like best.

Provided by Martha Stewart

Yield About 3 cups

Number Of Ingredients 26

2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red-wine vinegar
1/2 cup dry red wine
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram
Same ingredients as Green Peppercorn, but substitute 2 tablespoons pink peppercorns for green, white-wine vinegar for balsamic, and add 3 tablespoons chopped fresh tarragon.
1 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
1/2 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
3/4 cup balsamic vinegar
2 tablespoons green peppercorns
1/3 cup olive oil
2 teaspoons salt

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.

BEST MUSTARD EVER



Best Mustard Ever image

Provided by Alton Brown

Categories     condiment

Time 1h16m

Yield about 1 1/4 cups

Number Of Ingredients 10

1/4 cup dry mustard powder
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup sweet pickle juice
1/4 cup water
1/2 cup cider vinegar
1/4 cup mustard seed

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.

HOMEMADE MUSTARD



Homemade Mustard image

Provided by Ian Knauer

Categories     Food Processor     Vinegar     Seed     Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1/2 cup yellow mustard seeds
3/4 cup cider vinegar
1/3 cup water
1 1/4 teaspoons sugar

Steps:

  • Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.)
  • Purée mixture in a food processor with sugar and 1 1/2 teaspoons salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.

HOMEMADE MUSTARD



Homemade Mustard image

Make and share this Homemade Mustard recipe from Food.com.

Provided by Chrissyo

Categories     Canadian

Time 30m

Yield 1 container

Number Of Ingredients 9

2 ounces yellow mustard seeds
1/2 cup brown mustard seeds
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
1/2 cup Chardonnay wine
1 tablespoon ground turmeric
2 the lemons, juice and zest of
sea salt
freshly ground black peppercorns, to taste

Steps:

  • Using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
  • Place in a food processor and add the remaining ingredients.
  • Process until very smooth.
  • Store in the fridge in sterilised jar.
  • Note: This mustard improves dramatically over time.
  • Its flavors will mellow, becoming rounder and less sharp.

DELICIOUS HOMEMADE DIJON MUSTARD



Delicious Homemade Dijon Mustard image

Why bother with store-bought purchased expensive Dijon mustard when you can make it yourself and it tastes just as good if not better, I know I make it all the time! --- plan well ahead this mustard needs to marinate in the fridge for 2 weeks before using the longer you leave it in the fridge the better it will be!

Provided by Kittencalrecipezazz

Categories     Low Cholesterol

Time 16m

Yield 2 cups

Number Of Ingredients 7

2 cups dry white wine
1 large onion, chopped
3 garlic cloves, minced
1 cup mustard powder (4 oz)
3 tablespoons honey
1 tablespoon vegetable oil or 1 tablespoon canola oil
2 teaspoons salt

Steps:

  • In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
  • Cool, and discard solids.
  • Add the dry mustard to the cooked liquid, stirring constantly until smooth.
  • Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
  • Pour into a glass jar; cool, let sit on counter at room temperature overnight.
  • Refrigerate for 2-8 weeks to age flavor before using.

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