SI.COM MUSTARD RECIPES

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HOMEMADE MUSTARDS | MARTHA STEWART



Homemade Mustards | Martha Stewart image

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

Provided by Martha Stewart

Yield About 3 cups

Number Of Ingredients 26

2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red-wine vinegar
1/2 cup dry red wine
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram
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.
1 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 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
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
1/2 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
3/4 cup balsamic vinegar
2 tablespoons green peppercorns
1/3 cup olive oil
2 teaspoons salt

Steps:

  • 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.

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

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.

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