HOMEMADE MUSTARD RECIPE

In a glass bowl, whisk the above ingredients together, place in the refrigerator - in a tight non-reactive container.

The next day, place in a blender and process to the right consistency; either smooth or chunky.

Store in a tightly sealed non-reactive container in the refrigerator for up to two weeks.




This is a tasty homemade mustard - Love it.

HOMEMADE DIJON MUSTARD

2 cups dry white wine (I use Chardonnay)
1 onion, chopped
3 garlic cloves, minced
1 cup mustard powder
1 TBS canola oil
2 tsp salt

In a saucepan, combine the wine, onion and garlic. Heat to boiling and simmer for 5 minutes. Cool and discard the solids.

Add the dry mustard to the liquid, whisking constantly until smooth. Add the oil and salt. Heat SLOWLY until thickened and whisk constantly.

Pour into a glass jar and let cool overnight on the counter. Refrigerate for 2-8 weeks to age.

NOTE: For Honey Dijon Mustard, add 3 tablespoons of honey when you are adding the canola oil and salt.




This recipe is from TopSecretRecipes.com

GOOD OL' YELLOW MUSTARD RECIPE

4 tsp dry ground mustard
1/4 cup water
3 TBS white distilled vinegar
1/2 tsp flour
1/4 tsp salt
1/8 tsp turmeric
pinch of garlic powder
pinch of paprika

Combine all ingredients in a small pan and whisk over medium until smooth. Bring to a boil and simmer for five minutes, stirring often. Cool and chill in a covered container.




HOMEMADE HONEY MUSTARD

This homemade mustard recipe is my favorite. It should be made 24 hours in advance. Just store in the refrigerator and bring to room temperature before serving.

1/4 cup Dijon mustard (I use Grey Poupon)
3 TBS honey - or to taste
2 TBS drained horseradish
2 TBS whole grain mustard
kosher salt and freshly ground black pepper to taste

Whisk the first 4 ingredients together and then season with kosher salt and pepper. Done.




This homemade mustard recipe is outstanding on soft pretzels or grilled cheese.

HOMEMADE HOT and SWEET MUSTARD

1/2 cup mustard powder (see above for recommendation)
1/4 cup leaded or non-leaded beer (or water) and also
1 TBS beer or water
2 TBS white wine vinegar
1/2 tsp garlic, minced
2 TBS brown sugar, packed
2 tsp honey
1/2 tsp kosher salt

Whisk the mustard powder with 1/4 cup of beer in a small heat-proof bowl and let it sit for 10 minutes. Meanwhile, bring 1 inch of water to a simmer in a small saucepan.

Add vinegar, garlic, brown sugar, honey and kosher salt to the mustard mixture and whisk until combined.

Now place the heat-proof bowl in the saucepan OVER the simmering water (bowl should NOT touch the water) and cook, whisking continually until the mixture is slightly thickened and yellow-brown in color. This should take approximately ten minutes.

Add the additional tablespoon of beer to thin the mustard out if needed. Place in a air-tight container and refrigerate at least 24 hours before serving. Yum.

HOT JALAPENO MUSTARD

1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/4 cup Dijon mustard, recipe above
2 TBS dry mustard
1 TBS honey, or to taste (sweetness)
1 garlic clove, minced
1 jalapeno pepper - or to taste, seeded and chopped
kosher salt and freshly ground black pepper to taste

Whisk all of the ingredients together and then season with kosher salt and pepper. Store in a air-tight container in the refrigerator.