BASIC COUNTRY MUSTARD
What could be easier than making your own mustard? No, really. It is stupid easy. Grind some mustard seeds, mix with mustard powder and some liquid and you're done. Endless variations exist. Remember yellow mustard seeds are the mildest, black the hottest.
Provided by Hank Shaw
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
- Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
- Pour in the water or beer, then stir well. When everything is incorporated, let this sit for up to 10 minutes. The longer you let it sit, the mellower the mustard will be. When you're ready, pour in the vinegar.
- Pour into a glass jar and store in the fridge. It will be runny at first. Don't worry, it will thicken up overnight. Wait at least 12 hours before using. Mustard made this way will last a year in the fridge.
Nutrition Facts : Calories 71 kcal, Carbohydrate 6 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 390 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
HOW TO MAKE MUSTARD
Steps:
- Combine ingredients of chosen mustard in a stainless steel bowl. Cover and let stand for 2-3 days.Pour the mixture in a blender and blend until smooth and a little grainy. Add 1 tablespoon water if the mustard is too thick. Add water a tablespoon at a time until you reach your desired thickness.Note: The mustard will keep for up to 6 months refrigerated in an airtight container.
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
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.
CHINESE RESTAURANT STYLE HOT MUSTARD
It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.
Provided by Lorraine Pierce
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk mustard, water, and white pepper together in a bowl.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 1 g, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, Sodium 0.3 mg
HONEY MUSTARD
Make and share this Honey Mustard recipe from Food.com.
Provided by Lorraine
Categories Salad Dressings
Time 5m
Yield 1 cup(approx)
Number Of Ingredients 6
Steps:
- Whisk together and chill.
HOMEMADE MUSTARD
This recipe is an absolute corker. Once you've mastered the basics, play around with various herbs and vinegars for different flavours. Make it at least 3 days before so flavours have time to infuse.
Provided by Jamie Oliver
Categories Sauces Christmas British Gift Quick fixes Sauces & condiments
Time 5m
Yield 400
Number Of Ingredients 4
Steps:
- Place the mustard seeds, vinegar, white wine and 2 teaspoons of sea salt in a glass bowl and cover with clingfilm. Set aside for 3 days.
- On the third day, place all the ingredients in a food processor, picking the tarragon leaves first, then blitz until smooth. Add a few splashes of water to loosen, if needed.
- Taste, adjust the seasoning if necessary, then store in a sterelised jar - it will keep in the fridge for up to a month.
Nutrition Facts : Calories 6 calories, Fat 1.2 g fat, SaturatedFat 1 g saturated fat, Protein 1 g protein, Carbohydrate 0.2 g carbohydrate, Sugar 0.2 g sugar, Sodium - g salt, Fiber 0 g fibre
DIJON MUSTARD
An easy-to-make, balanced coarse-ground Dijon mustard recipe to use for all of your sandwich, grilled burger, hot dog, and potato salad needs.
Provided by Bryce Coulton
Categories Condiment
Time P2DT15m
Number Of Ingredients 5
Steps:
- Soak and refrigerate mustard seeds: In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar. Cover and set in the refrigerator for 12-24 hours. Soaking allows the mustard seeds to soften and plump up, which will make them break down easier during the blending process.
- Strain the mustard seeds: Using a sieve, strain the mustard seeds, and discard any vinegar. The liquid will be too bitter to use.
- Blend the mustard seeds: Place the strained mustard seeds in a blender. Add the remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt into the blender as well. Blend at a low setting for 20 seconds, then slowly increase to a high setting and blend for 15 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened slightly. Blend at low setting for 15 seconds, slowly increasing to a high setting and blend for 20 to 30 seconds. The consistency will be similar to a thick cake batter. If you prefer a smoother texture, blend for another 20 to 30 seconds at a medium to high setting.
- Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours. The mustard is quite bitter immediately after blending and needs time for the bitterness to diminish. It will keep for up to 6 months in the refrigerator.
Nutrition Facts : Calories 16 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 744 mg, Sugar 1 g, Fat 0 g, UnsaturatedFat 0 g
DIJON MUSTARD
I found this recipe online when I realized that I didn't have any dijon mustard that a recipe called for.
Provided by Mrs. Hughes
Categories < 15 Mins
Time 5m
Yield 2 tablespoons
Number Of Ingredients 5
Steps:
- Mix all ingredients.
HOT MUSTARD
Provided by Food Network
Time 15m
Yield About 1/4 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl, adding more or less water depending on desired thinness of sauce. Let stand for 10 minutes, then serve as a dipping sauce for Egg Rolls.
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- Begin by sterilising all of your tools in boiling water and try to avoid using aluminium (aluminum) or copper utensils/pots during this mustard DIY, as it can affect the taste of your final product. Stick to glass, ceramic and wood.
- Powder the seeds in a spice grinder or a food processor (if it has a small jar). You could also use a mortar and pestle, but it will take a while, and a bit of an arm workout, to achieve the powdery consistency you like.
- The finer the powder, the smoother the mustard will be. If you prefer it a little more chunky, then don't blend to a fine powder.
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- Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.☞TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.
- Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.
- Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.
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- Process the mixture in a food processor with your extra ingredients. Adjust with a bit of salt, if desired. You can add in a bit of water if you feel the mustardis too thick.
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- Add the flour and stir until smooth. Cook gently just until it has turned a slightly lighter color as the roux has started to cook. Advertisement.
- Add the milk gradually in about 6 batches. Stir each time until incorporated. If using a whisk, you can add it in two batches but multiple batches is better with wooden spoons to avoid lumps.
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- What You'll Need: 1/2 cup mustard powder. 6 tablespoons mustard seeds. 3 tablespoons vinegar (I used white wine vinegar) 1/2 cup water. 1-2 teaspoons salt.
- Choosing Your Mustards! There are three major varieties of mustard out there - white, brown and black. White is very mild and the base for the bright yellow mustard most Americans are familiar with, and mustard powder is made from white seeds.
- Preparing the Mustard, Part 1. There are a few ways to go about this, depending on what tools you've got at your disposal. You can make mustard easily using a food processor or a pestle and mortar, but the way you go about it is slightly different.
- Preparing the Mustard, Part 2. This part is up to some debate... but I'll tell you how I did it. :) Once your mustard seed base is lookin' fancy, it's time to add the mustard powder, salt, and water.
- The Waiting Game. Your mustard will be very bitter at first. Try a bit if you don't believe me. ;) This is normal, and within a couple days it'll pass.
- Additional Reading + Info. Other things to keep in mind: you can soak your mustard seeds in grape juice, vinegar, half water/half vinegar, and even in liquid with spices and herbs.
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- Salads. Salads are one of the most delicious foods to eat with mustard. Mustard is the perfect ingredient to use in a healthy salad dressing recipe that you can keep in the fridge for weeks.
- As a Veggie Topping. Though it may sound strange, mustard makes an awesome topping for steamed or roasted veggies. Some of my favorites to eat with it are grilled or roasted sweet or red potatoes and onions,steamed broccoli, grilled zucchini, and oven roasted tomatoes and squash.
- Toast. Who doesn’t love a crips piece of toast, right? Instead of sugary jams, try a savory option instead. Spread some whole grain mustard or regular yellow mustard onto a piece of sprouted grain toast with black pepper, avocado and salsa.
- Healthy Fries. You can make healthy fries out of parsnips, potatoes, carrots, butternut squash, and even zucchini strips. You can either bake these in the oven or grill them.
- Soup. Here’s one of my secrets to making a killer soup: add one tablespoon of mustard to your soup right after it’s done cooking. Stir it into your soup and add a bit of black pepper as well.
- Veggie Burgers. I love veggie burgers like Dr. Praeger’s, which are full of whole foods and non-GMO ingredients. Veggie burgers can be prepared just like regular burgers with all the fixings such as mustard, tomato, onion, and lettuce.
- Chickpeas. Chickpeas are deliciously nutty little legumes! I love to make a huge batch of roasted chickpeas cooked with mustard, balsamic vinegar, and a bit of black pepper for a terrific flavorful meal.
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