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Homemade Mustards

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

  • yield: Each makes about 3 cups

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Ingredients

For Pink Peppercorn Mustard

  • 1/2 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)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground mace
  • 1/4 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1/2 cup dry red wine
  • 1 cup red-wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 tablespoon dried marjoram
  • 1/4 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
  • 1/4 cup yellow mustard seeds
  • 1/4 cup black mustard seeds
  • 1/2 cup dry sherry
  • 1 1/4 cups white-wine vinegar
  • 2 tablespoons pink peppercorns
  • 1/3 cup olive oil
  • 3 tablespoons chopped fresh tarragon
  • 2 teaspoons salt

Directions

  1. Step 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. Step 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.

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Reviews (4)

  • 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!

  • 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!

  • 12 Jul, 2008

    can you process these in a water bath for canning purposes?

  • 18 Nov, 2007

    i would like the instructions to make the jar covers please email to
    twilabutler1049@msn.com thanks