Homemade Mustard Recipes

Posted April 14th, 2016 by Lakenya

With the abundance of commercially prepared mustards available, you might question the notion of making your own mustard. The fact is, it’s easy, inexpensive and a great way to make a mustard custom-suited to whatever you’re having for dinner that night. Homemade mustard can be made either from seeds or mustard powder. When making mustard from powdered mustard all you need is a bowl, some mustard, liquid, and a spoon. Making from seeds you’ll need a blender or food processor for grinding.

All you need is to mix equal parts mustard powder and water to make a simple paste. Add some sugar to cut mustard’s natural heat and you’re set. Your mustard’s flavor can be easily changed with the addition of herbs, spices, salt, or sweeteners. Below are some recipes that will be great on sandwiches or for use in sauces. Once you’ve gotten the hang of making some of these mustards, get creative. Substitute out some of the liquids, creating your own deli, stone ground, or honey mustards.

Beer Thyme Mustard

1/4 cup brown mustard seeds

1/4 cup yellow mustard seeds

3/4 cup English Brown Ale

1 Tbsp mustard powder

1 Tbsp onion flakes

2 tsp thyme

1/2 cup cider or apple cider vinegar

1 tsp kosher or sea salt

1) Soak the mustard seeds in beer overnight. The next day add the mustard powder, onion flakes and thyme to the soaking mustard seeds and allow to sit for a half hour.

2) Place the mustard mixture in a blender along with the vinegar and salt. Grind until it’s the consistency of a paste, with some seeds remaining visible.

3) Transfer to a glass jar, cover and let stand 4-5 days before using. This gives the mustard a chance to let the flavors blend. When ready for use, store mustard in the fridge.

Grainy Mustard With Sun Dried Tomatoes

1/4 cup yellow mustard seeds

1/4 cup brown mustard seeds

4 sun dried tomatoes soaked in oil

1 cup dry white wine

4 tsp mustard powder

1/4 white wine vinegar

1/4 cup chopped fresh basil leaves

1/2 tsp kosher or sea salt

Freshly ground pepper to taste

1) Soak the mustard seeds in the wine overnight.

2) Combine the seeds with the tomatoes and remaining ingredients in the container of a blender. Grind to a paste.

3) Transfer to a glass jar, cover and refrigerate 4-5 days before using.

Again, this allows the flavors to blend together. When ready for use, transfer to the fridge and use as desired.

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