Homemade Salt Free English Style Mustard Recipes

ENGLISH MUSTARD

English Mustard image

This is a modification of English Mustard #70193. When I had originally tried that, it was still quite watery, so I changed the amounts of mustard seeds and powder. I also added some other spices and such, to give it a bit more flavor. Use any color (brown, yellow, black) mustard seeds you wish. I end up making a batch about every three weeks or so because it doesn't last long in my house! Be warned that this is VERY HOT AND SPICY. Tastes great on ham or pork.

Provided by CulinaryQueen

Categories European

Time 30m

Yield 1 Cup, 16 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons mustard seeds
4 tablespoons mustard powder (Coleman's)
1/4 cup water
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon honey
1/2 teaspoon vinegar
1/4 cup cold beer (Your preference)

Steps:

Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
Enjoy!

Nutrition Facts : Calories 22.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.5, Protein 1.1

HONEY MUSTARD (LOW OR NO SALT)

Honey Mustard (Low or No Salt) image

It's quite easy to make your own honey mustard instead of buying one from the store. By making your own you control the sodium level as store bought usually has a huge amount of added salt.

Categories Sauces Condiments Canning and Preserving Mustard Sauce

Time 4h

Yield 16

Number Of Ingredients 10

Ingredients

mustard seeds
apple cider vinegar
egg yolks
honey
salt
mustard seeds
apple cider vinegar
egg yolks
honey
salt

Steps:

Combine the mustard seeds or dry mustard together. If you are using dry mustard be sure to whisk out any lumps. Cover the bowl with cling film and set aside for 3 hours or more (overnight) at room temperature. Blend using a hand held immersion blender or small food processor. While blending add the vinegar, egg yolk, honey and salt until the mixture forms a smooth paste. Transfer to a small saucepan or preferably a bain-marie (double-boiler). Heat gently, whisking constantly until thickened. Transfer the mustard to a sterilized glass jar, cover tightly and let cool for about one hour. Store in the refrigerator or up to one month.

Nutrition Facts :

HOMEMADE MUSTARD

Homemade Mustard image

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

Ingredients

½ cup dry mustard
½ cup white vinegar
1 teaspoon salt
½ teaspoon pepper
2 tablespoons white sugar
3 egg yolks, beaten

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

HOMEMADE MUSTARD

Homemade mustard image

This recipe is an absolute corker. Once you've mastered the basics, play around with various herbs and vinegars for different flavours. Make it at least 3 days before so flavours have time to infuse.

Provided by Jamie Oliver

Categories Sauces Christmas British Gift Quick fixes Sauces & condiments

Time 5m

Yield 400

Number Of Ingredients 4

Ingredients

100 g yellow mustard seeds
150 ml Champagne vinegar, (you can also use cider vinegar)
150 ml white wine
4-5 sprigs of fresh tarragon

Steps:

Place the mustard seeds, vinegar, white wine and 2 teaspoons of sea salt in a glass bowl and cover with clingfilm. Set aside for 3 days.
On the third day, place all the ingredients in a food processor, picking the tarragon leaves first, then blitz until smooth. Add a few splashes of water to loosen, if needed.
Taste, adjust the seasoning if necessary, then store in a sterelised jar - it will keep in the fridge for up to a month.

Nutrition Facts : Calories 6 calories, Fat 1.2 g fat, SaturatedFat 1 g saturated fat, Protein 1 g protein, Carbohydrate 0.2 g carbohydrate, Sugar 0.2 g sugar, Sodium - g salt, Fiber 0 g fibre

HOMEMADE SALT-FREE ENGLISH-STYLE MUSTARD

Homemade Salt-Free English-Style Mustard image

Provided by Craig Claiborne

Categories easy, condiments

Time 20m

Yield About 1 1/2 tablespoons

Number Of Ingredients 2

Ingredients

1 tablespoon powdered mustard
1 tablespoon cold water

Steps:

Blend mustard and water until smooth. Let stand 20 minutes to develop strength and flavor.

Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 111 milligrams, Sugar 0 grams, TransFat 0 grams

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