Homemade Mustards

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Yield:
3 cups

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

Ingredients

Red-Wine Mustard

  • 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

  • cup olive oil

  • 2 teaspoons salt

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.

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