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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
Yield

Ingredients

English Mustard

Green-Peppercorn Mustard

Pink-Peppercorn Mustard

Red-Wine Mustard

Directions

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Reviews

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32
  • dcrow214
    12 JUL, 2008
    can you process these in a water bath for canning purposes?
    Reply
    • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • TJButler
    18 NOV, 2007
    i would like the instructions to make the jar covers please email to twilabutler1049@msn.com thanks
    Reply

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