Homemade Mustards Recipes

BEST MUSTARD EVER

Best Mustard Ever image

Provided by Alton Brown

Time 1h16m

Yield about 1 1/4 cups

Number Of Ingredients 10

Ingredients

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 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

Ingredients

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.

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

Ingredients

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

EASY HOMEMADE MUSTARD

Easy Homemade Mustard image

Easy home-made mustard tastes delicious with meat, potatoes, or as ingredient for sauces served with fish, egg dishes, meat, etc.

Provided by R.Siedentopf

Categories Side Dish Sauces and Condiments Recipes

Time 40m

Yield 16

Number Of Ingredients 8

Ingredients

2 eggs
5 tablespoons white vinegar
3 tablespoons evaporated milk, or more as needed
8 teaspoons ground yellow mustard
2 teaspoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon margarine

Steps:

Beat eggs, vinegar, evaporated milk, ground yellow mustard, flour, sugar, salt, and margarine together in a small pot until smooth; cook over low heat until simmering and slightly thickened, about 5 minutes. Cool to room temperature before storing in refrigerator.

Nutrition Facts : Calories 26.8 calories, Carbohydrate 1.5 g, Cholesterol 24.2 mg, Fat 1.6 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 160.3 mg, Sugar 0.9 g

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

Ingredients

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.

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