Homemade Mustard Gas Recipes
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
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.
HOMEMADE MUSTARDS
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
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.
HOMEMADE MUSTARD
Have you always wanted to make your own mustard? Now you can! Dry mustard is slowly simmered with vinegar and sugar, then combined with egg yolks, and voila, mustard!
Provided by Sara
Categories Side Dish Sauces and Condiments Recipes
Time 6h50m
Yield 32
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
- Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 1.3 g, Cholesterol 19.2 mg, Fat 1.2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 73.5 mg, Sugar 0.8 g
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- Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
- Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
- After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!
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- Cover and let stand for 2–3 days.Pour the mixture in a blender and blend until smooth and a little grainy.
- 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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