Ballpark Mustard Recipes

HOMEMADE BALLPARK MUSTARD RECIPE

Steps:

• Cook. Turn on you kitchen vent fan or better still, make this outdoors on your grill. Remember, mustard gas is right up there with pepper spray. Whisk everything except the vinegar together in a non-reactive pot and simmer over medium to low until it thickens, about 30 minutes. Stir often so it doesn't burn.
• Stir in the vinegar and simmer some more until it is the thickness you like. Then pour it into a clean bottle and refrigerate. It will be pretty potent for a few days, and then it will mellow and keep for months.
• Serve. Use as you would your usual store-bought mustard.

MILD YELLOW HOT DOG MUSTARD

Steps:

• Gather the ingredients.
• Start by sterilizing your jars . Use 1 glass half-pint jar or 2 (4-ounce) jars. While the jar(s) are sterilizing, prepare the mustard.
• Whisk together all of the ingredients in a small saucepan until smoothly combined. The mixture will be quite liquid at this stage. Bring it to a boil over medium-high heat. Boil for 7 to 8 minutes, stirring occasionally.
• Remove the saucepan from the heat and let the mustard cool for 5 minutes. The mustard will thicken slightly during this time, but don't be concerned if it isn't as thick yet as you want the final product to be. Don't be tempted to add more mustard powder to thicken it up: The mustard will continue to thicken over the next 24 hours or even a couple of days.
• Transfer the mustard to the sterilized glass jar(s). Securely fasten the lid(s). Let cool to room temperature before storing the mustard in the refrigerator.
• Enjoy.

BALLPARK MUSTARD

Steps:

• Stir together the mustard powder, boiling water, olive oil, and honey until the mixture is smooth. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

BALLPARK MUSTARD

Steps:

• Whisk together mustard powder and pickle vinegar until smooth. Let the mixture sit for 10 minutes so flavors have time to develop. Season to taste with salt and pepper. Stir in roasted garlic paste. Transfer to a jar and refrigerate.