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

Source: Martha Stewart Living, November 1996


English Mustard

Green-Peppercorn Mustard

Pink-Peppercorn Mustard

Red-Wine Mustard


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How would you rate this recipe?
  • johnaloisebuckl
    19 APR, 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.
  • dcrow214
    12 JUL, 2008
    can you process these in a water bath for canning purposes?
    • MS12018531
      10 JUL, 2018
      Did anyone ever answer this question for you? Or have you tried canning any of these recipes?
  • vsanderswa
    7 APR, 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.
  • rvamrs
    21 MAR, 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!
  • rvamrs
    17 MAR, 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!
  • TJButler
    18 NOV, 2007
    i would like the instructions to make the jar covers please email to thanks

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