Best English Mustard From Scratch Recipes

ENGLISH MUSTARD FROM SCRATCH

English Mustard From Scratch image

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

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 cup brown mustard seeds (brown seeds will produce sharp mustard)
1/4 cup yellow mustard seeds (yellow produces mild mustard)
1 cup dark beer
1 1/4 cups white wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon allspice, ground
1/4 teaspoon turmeric, ground
1/4 teaspoon mace, ground

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

BEST MUSTARD EVER

Best Mustard Ever image

Provided by Alton Brown

Categories condiment

Time 1h16m

Yield about 1 1/4 cups

Number Of Ingredients 10

Ingredients

1/4 cup dry mustard powder
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup sweet pickle juice
1/4 cup water
1/2 cup cider vinegar
1/4 cup mustard seed

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.

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