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Aunt Lane's Mustard (Christopher David Norris)
Basic Dijon-Style Mustard (Christopher David Norris)
Basic Smooth Mustard (Christopher David Norris)
Champagne Mustard (Christopher David Norris)
Chinese Hot Mustard (Christopher David Norris)
Grainy Spicy Mustard (Christopher David Norris)
Hardawaye Herb Mustard (Christopher David Norris)
Holy Mustard (Sweet And Spicy Mustard) (Christopher David Norris)
Horseradish Mustard (Christopher David Norris)
Mustard (Christopher David Norris)
Whole-Seed Mustard (Christopher David Norris)

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)

AUNT LANE'S MUSTARD
===================

3 tblsp cornstarch
1 tsp salt
7 tblsp sugar
2/3 cup mint vinegar
3/4 cup water
1/2 cup dry mustard
1/8 tsp turmeric
2 tblsp butter
1 tblsp finely minced ginger mint
1 tblsp minced sweet basil

Instructions:
-------------
Blend together the cornstarch, salt, sugar, vinegar, and 1/2 cup of the
water. Combine the mustard and remaining 1/4 cup water into a smooth
mixture, and stir it into the vinegar mixture. Add the turmeric and
butter. Stir in the mint and basil.

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)

BASIC DIJON-STYLE MUSTARD
=========================

Ingredients:
------------
2 cups dry wine
1 large onion, chopped
3 cloves garlic, pressed
1 cup (4 ounces) dry mustard
3 tblsp honey
1 tblsp oil
2 tsp salt

Instructions:
-------------
Combine wine, onion and garlic in a saucepan. Heat to boiling and
simmer 5 minutes. Cool and discard the strained solids. Add this
liquid to the dry mustard and stir until smooth. Blend in honey, oil,
and salt. Return to the saucepan and heat slowly until thickened. Stir
constantly. Allow the mixture to cool and place it in a covered jar.
Age the mustard 6 to 8 weeks, or to suit your taste, then refrigerate
it.

Take 1 cup of the Basic Dijon-Style Mustard and add one of the following
to create variations:

Honey Dijon:
------------
Add 1/2 cup honey.

Hot Honey Mustard:
------------------
Add 3/4 cup dry mustard and 1/2 cup honey.

Citrus Mustard:
---------------
1 tablespoon of lemon, lime or orange juice and 1 tablespoon honey.

Jalapeno Mustard:
-----------------
2 tablespoons canned jalapeno peppers (chopped) and 1 tablespoon juice
from the can.

Dried Herb Mustard:
-------------------
1 tablespoon of dill weed, lemon thyme, rosemary, tarragon, or basil.

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)

BASIC SMOOTH MUSTARD
====================
(Makes 2-4 1/2 pint jars)

Ingredients:
------------
1/2 c. mustard seed
1/4 c. lime or lemon juice or herb vinegar,
1/2 c. water
1 pinch of salt
1 pinch of turmeric

Instructions:
-------------
Grind 1/2 c. mustard seed in an electric coffee grinder or blender,
till it is a fine flour. In a double boiler, combine the flour with 1/4
c. lime or lemon juice or herb vinegar, 1/2 c. water, a pinch of salt
and a pinch of turmeric. Stir until smooth. Heat over simmering water,
stirring frequently until steamy hot but not boiling. Cool, then thin
as needed with extra water.

Variations:
-----------
For zippier mustards you can add 1 Tbs roasted hot peppers to the mix.
I've also tossed in garlic, cinnaamon, cardomom and various other things
as the mood strikes me.

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)

CHAMPAGNE MUSTARD
=================

Ingredients:
------------
1 cup dry mustard
1/4 cup honey
1/2 tsp salt
6 oz flat champagne
1 tblsp fresh lemon juice

Instructions:
-------------
Combine ingredients in a food processor or blender. Mix well. Jar and
seal mustard. Age 3 to 4 months, then refrigerate.

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)

CHINESE HOT MUSTARD
===================

Ingredients:
------------
1 cup dry mustard
1/4 tsp corn oil
2 tblsp honey
1/2 cup water

Instructions:
-------------
Mix ingredients. Jar and seal. Age 2 weeks, then refrigerate.

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)

GRAINY SPICY MUSTARD
====================
(Makes 2-4 1/2 pint jars)

Ingredients:
------------
2/3 c. dry white wine
1/3 c. cider vinegar
1/2 c. water
1 Tblsp honey
1 tsp salt
2 Tblsp pickling spice (or see list below)
1/4 c. brown mustard seeds
1/4 c. yellow mustard seeds
Spices: peppercorns, star anise, fennel, caraway or dill seeds

Instructions:
-------------
Simmer everything except the mustard seed in a covered saucepan for 5
minutes. Remove spices and add mustard. Let steep 1 hour. Transfer to
a blender and grind until thick. Add more water gradually, blendding
until fairly smooth and thick. Thin with more water or wine, if
necessary after cooling. Put into a jar and it will keep indefinitely
in the fridge (may well keep out of fridge too, but no personal
experience)

Notes:
------
This take a blender with some heart to it. I find the grainy a little
too grainy for my taste, and grind half of the mustard first to get a
smoother product. You can get brown mustard seeds at Indian groceries;
the brown keeps its mustard fire longer than the yellow stuff. The
mustard will mellow with age.

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)


HARDAWAYE HERB MUSTARD
======================

Ingredients:
------------
4 cups vinegar (can substitute white wine for part of vinegar)
2 cups dry mustard
2 cups unbleached or whole wheat flour (whole wheat recommended)
1 1/4 cups sugar
1 clove garlic, crushed or pressed
1/4 cup mixed dried herbs (e.g., basil, thyme, parsley, marjoram,
and rosemary)

Instructions:
-------------
Add the vinegar to the mustard, flour, and sugar, stirring well until
lump-free. Stir in garlic and herbs. Let the mixture stand overnight,
then stir again. If the mustard is too thin, add more flour. Pour into
covered crocks or jars.

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)

HOLY MUSTARD (SWEET AND SPICY MUSTARD)
======================================

Ingredients:
------------
1 cup of vinegar
4 oz can of Coleman's dry mustard
2 eggs
1 cup sugar

Instructions:
-------------
Mix 1 cup of vinegar and 4oz can of Coleman's dry mustard. Cover and
let sit over night.

Beat 2 eggs and 1 cup sugar. Mix into above.

Cook in double boiler, stirring occasionally, until desired thickness
(~20 min). Pour into jar(s) and refrigerate.

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)

HORSERADISH MUSTARD
===================

Ingredients:
------------
1 cup dry mustard
1/4 cup honey
1/2 tsp salt
1/2 cup vinegar
1/4 cup oil
1 tblsp fresh lemon juice
1/4 tsp grated lemon peel
5 tblsp horseradish

Instructions:
-------------
Combine ingredients in a food processor or blender. Mix well. Jar and
seal mustard. Age 2 to 8 weeks, then refrigerate.

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MUSTARD
=======
1/4 c white wine vinegar
2 T water
2 T vegetable oil
1/8 t celery seed
1/16 t ground white pepper
2 whole cloves
1 garlic clove, sliced
1/2 t salt
1/2 t sugar
4 T whole mustard seed
2 T ground mustard

Instructions:
-------------
Combine everything except the mustard seed and powder in a small covered
saucepan, and bring to a rapid boil over high heat. Remove from the
heat and allow to steep, covered, for 30 minutes. Strain and discard
the solids. Put the mustard seed and powder into a blender or food
processor and work for about 1 minute. Slowly pour the liquid in and
process as long as you want. Neal says "Creole-style mustard is usually
pebbly, with cracked seeds discernable."

He recommends this as a hotter alternative to zatarain's creole mustard.

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From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)

WHOLE-SEED MUSTARD
==================

Ingredients:
------------
1/2 cup whole brown mustard seed
3/4 cup dry wine
1 cup dry mustard
1/4 cup honey
1/4 tsp salt

Instructions:
-------------
Combine seed and wine in a bowl and let stand 3 hours. Transfer the
mixture to a food processor or blender and blend to the desired texture.
Add dry mustard, honey and salt. Blend well. Jar and seal. Age 2 to 8
weeks, then refrigerate.

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