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
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.
ENGLISH MUSTARD FROM SCRATCH
This recipe calls for brown and yellow mustard seed; however, it also requires some mustard powder. I would think that you can grind enough mustard seed to give you 1 cup of powder, using it as directed. Maybe a mix of brown and yellow depending on how sharp you prefer the mustard.
Provided by Anne Edgell
Categories European
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a non-reactive container, combine mustard seeds with beer 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 creamy, four to six minutes.
- Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
- Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.
Nutrition Facts : Calories 672.9, Fat 38.8, SaturatedFat 2, Sodium 785.8, Carbohydrate 51.8, Fiber 20, Sugar 10.5, Protein 34
SHERRI'S JALAPENO MUSTARD - FROM SCRATCH
This Jalapeno Mustard will add excitement to your hamburgers, hot dogs, corn dogs, pretzels or anywhere else you use regular mustard. Try in your salad dressings, on pork chops, on ham steaks, ham or corned beef sandwiches, or even grilled ham/cheese sandwiches. Also try it mixed in your favorite cheese dip, potato salad, or egg, chicken, or tuna salad. Cooking time includes time to allow flavors to develop. Enjoy!
Provided by Mrs.Jack
Categories Low Cholesterol
Time 4h20m
Yield 1 pint
Number Of Ingredients 10
Steps:
- Toast the coriander seeds in dry skillet or place seeds in flat dish and microwave on high for around 4 to 5 minutes.
- Crush the coriander and mustard seeds in a blender or a mortar.
- Mix the powdered mustard into water and blend w/ coriander and mustard seeds. Let this mixture stand for minimum 3 hours.
- Mix remaining ingredients and pulverize the mixture in a blender until the mixture becomes smooth.
- Stir this smooth puree into the mustard.
- Bring this mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling.
- Cover and refrigerate.
Nutrition Facts : Calories 774.6, Fat 39.7, SaturatedFat 2.1, Sodium 22.7, Carbohydrate 67.6, Fiber 24.2, Sugar 16.2, Protein 36.2
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
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