Homemade Mustards

Name: Homemade Mustards
Yield: About 3 cups
Ingredients: 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; 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; 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; 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

34 Ratings
7 Reviews

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

Martha Stewart Living, November 1996, Martha Stewart Living, November 1996

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Yield:

About 3 cups

Directions

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.

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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.

Reviews (7)

34 Ratings

5 star values: 5
4 star values: 5
3 star values: 10
2 star values: 11
1 star values: 3

Anonymous

11/01/2019

made this for holiday gifts. the recipients loved them. we use the mustard ourselves- awesome! thank you for these recipes! :)

Anonymous

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.

Anonymous

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.

Anonymous

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!

Anonymous

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!

Anonymous

07/12/2008

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

Anonymous

11/18/2007

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

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Homemade Mustards

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (7)

All Reviews for Homemade Mustards