Coarse Ground Mustard Homemade Recipes

COARSE-GROUND MUSTARD

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

Steps:

• Combine the mustard seed, wine and vinegar in a glass bowl, let stand 4 hours.
• Place this mixture in a food processor and add remaining ingredients and pulse.
• You want to retain a coarse texture.
• Place in a double boiler over simmering water,, stirring for 10 minutes or until mustard begins to thicken.
• Place in hot sterilized jars.
• Process for 5 minutes in a boiling water bath at altitudes up to 1000 feet.
• Consult chart for higher altitudes.

COARSE GRAIN MUSTARD

Steps:

• combine vinegar onions, and tarragon in a deep bowl.
• boil water, and add to bowl.
• let this marinate for 3 hours.
• strain into a saucepan.
• grind mustard seeds with a mortar and pestle or in a processor.
• add ground mustard and remaining ingredients to saucepan.
• bring to a boil and simmer for 5 minutes.
• taste and add some water to tame the heat, if necessary.
• pour into a sterile jar, seal, and store up to 1 month.
• let it sit for 1 day before using.

COARSE-GROUND MUSTARD (HOMEMADE) RECIPE

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.