HOW TO MAKE MUSTARD RECIPES

Name: How to Make Mustard
Yield: 16 servings
Ingredients: FOR BROWN MUSTARD:; 1/2 c. Mustard Seeds; 1/2 c. Beer; 1/3 c. Water; 3 tbsp. Apple Cider Vinegar; 1 tbsp. Maple Syrup; FOR YELLOW MUSTARD:; 1/2 c. Mustard Seeds; 1/2 c. White Wine; 1/3 c. White Wine Vinegar; 1 tbsp. Sugar

HOW TO MAKE MUSTARD - THE PIONEER WOMAN – RECIPES ...

How to Make Mustard - The Pioneer Woman – Recipes ... image

When I was a kid, I only knew mustard as that bitter yellow stuff that people liked on their hot dogs.

Provided by Meseidy Rivera

Categories main dish side dish

Total Time P2D

Prep Time P2D

Cook Time 0S

Yield 16 servings

Number Of Ingredients 11

Ingredients

FOR BROWN MUSTARD:
1/2 c. Mustard Seeds
1/2 c. Beer
1/3 c. Water
3 tbsp. Apple Cider Vinegar
1 tbsp. Maple Syrup
FOR YELLOW MUSTARD:
1/2 c. Mustard Seeds
1/2 c. White Wine
1/3 c. White Wine Vinegar
1 tbsp. Sugar

Steps:

Combine ingredients of chosen mustard in a stainless steel bowl. Cover and let stand for 2–3 days.Pour the mixture in a blender and blend until smooth and a little grainy. Add 1 tablespoon water if the mustard is too thick. Add water a tablespoon at a time until you reach your desired thickness.Note: The mustard will keep for up to 6 months refrigerated in an airtight container.

SPICY MUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spicy Mustard Recipe: How to Make It - Taste of Home image

When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania

Provided by Taste of Home

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1-1/2 cups.

Number Of Ingredients 8

Ingredients

1/2 cup tarragon or cider vinegar
1/2 cup water
1/4 cup olive oil
2 tablespoons prepared horseradish
1/2 teaspoon lemon juice
1 cup ground mustard
1/2 cup sugar
1/2 teaspoon salt

Steps:

In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

Nutrition Facts : Calories 67 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 54mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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