Best Coarse Ground Mustard Homemade Recipes

Coarse-Ground Mustard image

Provided by PalatablePastime

Categories Sauces

Time 9h

Yield 25 serving(s)

Number Of Ingredients 7

1/4 cup white mustard seeds or 1/4 cup brown mustard seeds
1/4 cup red wine vinegar
1/4 cup dry red wine
1/2 cup dry English-style mustard
2 teaspoons salt
1/4 teaspoon ground allspice
2 tablespoons cold water

Steps:

Place mustard seed, wine vinegar and wine in a small bowl and let stand for 3 hours.
Process in a blender on pulse until seeds are bruised and broken.
Add dry mustard, salt, allspice, and water, mix well.
Cover loosely, and allow to stand overnight.
Refrigerate unused portions.

COARSE-GROUND MUSTARD (HOMEMADE) Recipe image

Provided by Kitchenbee

Number Of Ingredients 8

Steps:

In a medium bowl combine vinegar, mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb any excess liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1-2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four sterilized 4 ounce canning jars or other glass jars. For best flavor, chill for 1-2 days before servings. Store in the refrigerator for up to 3 months. Cranberry mustard: Prepare as directed in first step, except substitute red wine vinegar for the white wine vinegar and stir ½ teaspoon cracked black pepper into the mustard seed mixture with the spices before letting stand 24 hours. Continue as above but omit honey. In a small saucepan combine ½ cup cranberries and ½ cup pure maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until berries pop. Add cranberry mixture to the mustard seed mixture before blending. Creole mustard: Prepare as directed, except stir in ¼ teaspoon cayenne pepper into the mustard seed mixture with the spices. Continue as directed, except reduce honey to 1 tablespoon and add 2-3 teaspoons horseradish to the mustard seed mixture before blending.