Homemademustard Recipes

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.

HOMEMADE MUSTARD

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 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.

HOMEMADE MUSTARD

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.

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

HOMEMADE MUSTARD

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.

MUSTARD PRETZELS

Steps:

• Preheat oven to 400F.
• Spray large baking pan with nonstick coating.
• Arrange pretzels in the pan.
• In a small bowl, mix prepared mustard, honey, vinegar and dry mustard.
• Slowly pour over pretzels, stirring to coat.
• Spread out pretzels so they are in one or two layers.
• Bake 8-10 mins, stirring once, or til they begin to brown.
• Cool the pan on a wire rack til they begin to crisp.
• They will keep at room temperature for 1-2 weeks.