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

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Ingredients

Red-Wine Mustard
Pink-Peppercorn Mustard
English Mustard
Green-Peppercorn Mustard

Directions

Instructions Checklist
  • 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.

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  • 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 (7)

34 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 11
  • 1 star values: 3
Rating: 5 stars
11/01/2019
made this for holiday gifts. the recipients loved them. we use the mustard ourselves- awesome! thank you for these recipes! :)
Rating: 5 stars
04/19/2019
This is the only one of the three that includes mustard powder. The directions, meant for all three recipes, doesn't say when to add this ingredient - with the "mustard seeds", or as an "other ingredient". Despite that bit of carelessness, the mustard is delicious and exactly as spicy and tasty as I could ever want.
Rating: 2 stars
04/07/2018
The English mustard was WAY to spicy for me. I’d liken it to wasabi paste. I’ve cut it with honey and have used it as a glaze for a pork loin. The recipe makes a very large amount. I love mustards, but I wish I would have made half the recipe.
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Rating: Unrated
03/21/2009
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!
Rating: Unrated
03/17/2009
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!
Rating: Unrated
07/12/2008
can you process these in a water bath for canning purposes?
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Rating: Unrated
11/18/2007
i would like the instructions to make the jar covers please email to twilabutler1049@msn.com thanks