LOCATION: Recipes >> Preserving >> Homemade Mustard
1/4 cup dry mustard
1/4 cup white wine vinegar
1/3 cup dry white wine
1 tablespoon sugar
1/2 teaspoon salt
3 egg yolks
Mix all ingredients except egg yolks and allow to stand two hours.
Whisk yolks into mixture then transfer to top of a double boiler.
Cook over hot, not boiling, water and stir constantly until mustard
thickens. (Approximately 5 minutes.) Cool mustard and cover.
Refrigerate up to 1 month. Yields 1 cup.
For tarragon mustard, add 1/2 teaspoon crushed dried tarragon when adding
For lemon or lime mustard, add 3/4 teaspoon grated lemon or lime peel, and
1-1/2 teaspoon lemon or lime juice when adding egg yolks.
1/2 cup white mustard seed
1/2 cup red wine
2/3 cup red wine vinegar
1/2 cup water
1/2 teaspoon ground allspice
1 teaspoon honey
1-1/2 teaspoons minced garlic
3 teaspoon kosher salt
2 bay leaves, finely crushed
Combine mustard seed, wine, and vinegar in a glass bowl and let stand 4 hours.
Place the mixture in a food processor or blender and add remaining
Process briefly so as to retain the coarse texture. Place in top of double
boiler and stir over simmering water for 10 minutes or until the mustard
begins to thicken. Place in hot, sterilized jars. Allow to cool; then cap
and refrigerate. Yields 2-3 half-pints.
Green Peppercorn Mustard
1/3 cup white mustard seed
2/3 cup dry mustard
1 cup hot water
1 cup white wine vinegar
1 cup dry white wine
1 tablespoon coarse (kosher) salt
1 teaspoon dried tarragon, crumbled
1 teaspoon dill seed
1/8 teaspoon each ground cloves and cinnamon
2 teaspoons honey
2 tablespoons green peppercorns, drained
Crushed green peppercorns (optional)
Combine mustard seed, dry mustard, water, and white wine vinegar. Allow to
stand for 3 hours.
Combine the wine, salt, herbs, and the ground spices in a saucepan and bring
to a boil. Allow it to stand 5 minutes. Strain through a fine sieve into
the mustard mixture and stir. Discard the spices in the strainer. Stir in
the honey and drained green peppercorns.
Place in a food processor or blender and puree. Place the mustard mixture
in top of a double boiler and cook about 10 minutes, stirring frequently.
Remove from heat and add a few crushed green peppercorns if using.
Put mustard in hot, sterilized jars. Allow to cool then cap tightly and
refrigerate. Yields 2 half-pints.
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