Homemade Mustards

Name: Homemade Mustards
Ingredients: 0.667 cup yellow mustard seeds; 0.5 cup brown mustard seeds; 1 cup red-wine vinegar; 0.5 cup dry red wine; 1 teaspoon freshly ground black pepper; 2 tablespoons sugar; 2 teaspoons salt; 1 tablespoon dried marjoram; 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.; 1 cup brown mustard seeds; 0.25 cup yellow mustard seeds; 1 cup dark beer; 1.25 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; 0.25 teaspoon ground turmeric; 0.25 teaspoon ground mace; 0.5 cup yellow mustard seeds; 0.25 cup black mustard seeds; 0.5 cup dry sherry; 0.75 cup balsamic vinegar; 2 tablespoons green peppercorns; 0.333 cup olive oil; 2 teaspoons salt

2.9

(34)

6 Reviews

By

Martha Stewart Test Kitchen

Updated on September 28, 2016

Yield:

3 cups

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

Ingredients

Red-Wine Mustard

⅔ cup yellow mustard seeds
½ cup brown mustard seeds
1 cup red-wine vinegar
½ cup dry red wine
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram

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.

English Mustard

1 cup brown mustard seeds
¼ cup yellow mustard seeds
1 cup dark beer
1 ¼ 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
¼ teaspoon ground turmeric
¼ teaspoon ground mace

Green-Peppercorn Mustard

½ cup yellow mustard seeds
¼ cup black mustard seeds
½ cup dry sherry
¾ cup balsamic vinegar
2 tablespoons green peppercorns
⅓ cup olive oil
2 teaspoons salt

Directions

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.
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.