Homemade Mustard Recipes

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.

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.

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.

Steps:

• Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
• Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
• Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
• Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Refrigerate mustard until flavors blend, at least 1 week.

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.

Steps:

• In a microwave safe bowl (no less than a 6 cup measure) mix the evaporated milk,vinigar and eggs.
• mix together the flour,mustard,salt and sugar and add to the wet ingredients.
• mix well.
• Place in microwave and cook for 2 minutes on high.
• Stir or whisk until smooth then place back into the microwave and cook for another 2 minutes repeat until thickened This will take 3 or 4 times.
• 1/4 teaspoon curry or cayenne can be added.
• pour into hot jars that can be sealed. Once open store in fridge.
• Note: My microwave is a 1000 watt and I cook the mixture a total of 4 times which is perfect.

Steps:

• Using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
• Place in a food processor and add the remaining ingredients.
• Process until very smooth.
• Store in the fridge in sterilised jar.
• Note: This mustard improves dramatically over time.
• Its flavors will mellow, becoming rounder and less sharp.