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Homemade Mustards

31

All of these mustards are made the same way; just substitute the ingredients you like best.

  • Yield: About 3 cups

Source: Martha Stewart Living, November 1996

Ingredients

English Mustard

  • 1 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 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 ground allspice
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground mace

Green-Peppercorn Mustard

  • 1/2 cup yellow mustard seeds
  • 1/4 cup black mustard seeds
  • 1/2 cup dry sherry
  • 3/4 cup balsamic vinegar
  • 2 tablespoons green peppercorns
  • 1/3 cup olive oil
  • 2 teaspoons salt

Pink-Peppercorn Mustard

  • Same ingredients as Green Peppercorn, but substitute 2 tablespoons pink peppercorns for green, white-wine vinegar for balsamic, and add 3 tablespoons chopped fresh tarragon.

Red-Wine Mustard

  • 2/3 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1 cup red-wine vinegar
  • 1/2 cup dry red wine
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 tablespoon dried marjoram

Directions

  1. In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.

  2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

Reviews Add a comment

  • rvamrs
    21 MAR, 2009
    After more tasting, the pink peppercorn mustard really is good. I poured out some of the liquid that settles at the bottom, and didn't shake the mustard before serving reduce the strong hint of the Sherry. Must try the others now!
    Reply
  • rvamrs
    17 MAR, 2009
    The pink peppercorn mustard is way too thin. Too much liqiud and has too strong an alcohol taste. I followed the directions exactly, but this does not work out to become a creamy/thick/spreadable kind of mustard. Does anyone have any suggestions for improvement? I need a little help here Martha!
    Reply
  • dcrow214
    12 JUL, 2008
    can you process these in a water bath for canning purposes?
    Reply
  • TJButler
    18 NOV, 2007
    i would like the instructions to make the jar covers please email to twilabutler1049@msn.com thanks
    Reply