Best Mustard From Scratch Recipes
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
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.
HOMEMADE MUSTARD
Have you always wanted to make your own mustard? Now you can! Dry mustard is slowly simmered with vinegar and sugar, then combined with egg yolks, and voila, mustard!
Provided by Sara
Categories Side Dish Sauces and Condiments Recipes
Time 6h50m
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 1.3 g, Cholesterol 19.2 mg, Fat 1.2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 73.5 mg, Sugar 0.8 g
MUSTARD PICKLES
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Provided by BJ MOORE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
- Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
- In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
- Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g
ENGLISH MUSTARD FROM SCRATCH
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
Categories European
Yield 3 cups
Number Of Ingredients 10
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
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