Food & Cooking Recipes Homemade Mustards 2.9 (34) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email 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. Rate it Print