WHAT'S IN MUSTARD RECIPES

Name: Homemade Mustards
Yield: About 3 cups
Ingredients: 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

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

Ingredients

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.

MUSTARD RECIPES | BBC GOOD FOOD

Mustard recipes | BBC Good Food image

Mustard is one of the storecupboard staples every cook needs. Use this condiment to add a kick to one-pots, salad dressings and as a delicious glaze for meats.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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