Homemademustard Recipes
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.
QUICK & EASY HONEY MUSTARD
This fast, easy mustard with rice vinegar and honey has more flavor than any other honey mustard dressing I've ever tried. -Sharon Rehm, New Blaine, Arkansas
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, whisk all ingredients. Refrigerate until serving.
Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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 MUSTARD
Make and share this Homemade Mustard recipe from Food.com.
Provided by Chrissyo
Categories Canadian
Time 30m
Yield 1 container
Number Of Ingredients 9
Steps:
- Using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
- Place in a food processor and add the remaining ingredients.
- Process until very smooth.
- Store in the fridge in sterilised jar.
- Note: This mustard improves dramatically over time.
- Its flavors will mellow, becoming rounder and less sharp.
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
More about "homemademustard recipes"
HOMEMADE MUSTARD RECIPE | JAMIE OLIVER
From jamieoliver.com
Servings 400Total Time 5 minsCategory SaucesCalories 6 per serving
- 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.
- Taste, adjust the seasoning if necessary, then store in a sterelised jar – it will keep in the fridge for up to a month.
HOW TO MAKE MUSTARD - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Servings 16Estimated Reading Time 3 minsCategory Main Dish, Side DishTotal Time 48 hrs
- 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.
HOMEMADE YELLOW MUSTARD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (18)Total Time 1 hr 45 minsCategory CondimentCalories 11 per serving
- Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.☞TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.
- Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.
- Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.
HOMEMADE MUSTARD RECIPE: MAKE YOUR OWN GOURMET …
From attainable-sustainable.net
4.6/5 (25)Calories 56 per servingTotal Time 10 mins
- 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!
HOMEMADE MUSTARD RECIPE | SIMPLE LIFE MOM
From simplelifemom.com
4.3/5 (3)Estimated Reading Time 3 minsServings 2Total Time 2 hrs
HOW TO MAKE HOMEMADE MUSTARD - ORIGINAL RECIPES, …
From davidlebovitz.com
Servings 1Estimated Reading Time 5 mins
10 BEST HOMEMADE HOT MUSTARD RECIPES | YUMMLY
From yummly.com
4/5 (1)
HOW TOMAKE A VARIETY OF MUSTARD RECIPES
From thespruceeats.com
Author Leda MeredithEstimated Reading Time 2 mins
HOW TO MAKE HOMEMADE MUSTARD | ALLRECIPES
From allrecipes.com
Estimated Reading Time 2 mins
MUSTARD RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 30 secs
BEST HOMEMADE MUSTARD RECIPE FROM SCRATCH | …
From misshomemade.com
HOMEMADE MUSTARD RECIPES - CDKITCHEN
From cdkitchen.com
HOW TO MAKE HOMEMADE MUSTARD: SIMPLE MUSTARD RECIPE - 2021 ...
From masterclass.com
2.9/5 (34)Category SideCuisine AmericanTotal Time 15 mins
HOMEMADE MUSTARD RECIPES - SUNSET MAGAZINE
From sunset.com
Estimated Reading Time 2 mins
- Rosemary thyme mustard. Flavor profile: Thick, creamy, and intensely herby. Good in: Vinaigrettes. Also good rubbed under chicken skin before roasting and stirred into beef, lamb, or pork stew before the end of cooking.
- Cognac mustard. Flavor profile: Slightly sweet; mellow, but with heat beneath. Good in: Roasted meats, especially pork and chicken; grilled ham and brie sandwiches; a side dish of sautéed mushrooms (mix in a spoonful of cream too).
- Ballpark beer mustard. Flavor profile: Hot, with a pleasantly beery afterglow and a lemony tang. Good in: Hot dogs and burgers. Not surprisingly, it’s a great bridge to a nice cold beer.
- Hot and tangy mustard. Flavor profile: Feisty horseradish-like kick, tempered by acidity. Good in: Just about everything—use in place of your favorite spicy table mustard.
- Seeded agave nectar mustard. Flavor profile: Similar to honey mustard, but with a softer sweetness. Toasted black mustard seeds give it crunch and intrigue.
- Spicy chipotle mustard. Flavor profile: Smoky and fruity from the chipotle chile, and fiery hot. Good in: Grilled chicken breasts; pita sandwiches with grilled lamb and arugula; beef tacos.
- Mustard 101. Mustard seeds. Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling; brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in Indian cooking; and black (B.
HOW TO MAKE MUSTARD - BASIC MUSTARD RECIPE | HANK SHAW
From honest-food.net
Ratings 41Calories 71 per servingCategory Condiment
- Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
- Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
- Pour in the water or beer, then stir well. When everything is incorporated, let this sit for up to 10 minutes. The longer you let it sit, the mellower the mustard will be. When you’re ready, pour in the vinegar.
- Pour into a glass jar and store in the fridge. It will be runny at first. Don’t worry, it will thicken up overnight. Wait at least 12 hours before using. Mustard made this way will last a year in the fridge.
YELLOW MUSTARD RECIPE | REAL SIMPLE
From realsimple.com
5/5 (3)Total Time 45 minsServings 1
- In a small saucepan, combine 1 cup water, mustard powder, salt, turmeric, garlic and paprika over low to medium heat. Cook for 35 minutes, stirring often, until the mixture thickens into a paste.
- Add the vinegar and continue to cook until thickened into mustard consistency, whisking regularly for about 10 minutes.
- Cool to room temperature and store in an airtight container or bottle in the refrigerator for up to 3 months.
HOMEMADE SPICY MUSTARD - DETOXINISTA
From detoxinista.com
5/5 (4)Total Time 10 minsCategory SnackCalories 39 per serving
- To get started, you'll need to grind the mustard seeds. You can grind them by hand the old-fashioned way, using a mortar and pestle, for a bit of an arm workout! Or, use a spice grinder to make the process faster.
- Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.
- For best flavor, allow the mustard to sit at room temperature for up to 8 hours before storing in the fridge. (You can actually let the mustard "cure" for a few days on the counter, if you like, but I haven't tried it myself.)
- If the mustard has a little too much "bite," try adding a bit of honey or coconut crystals to balance the flavor.
HOW TO MAKE MUSTARD: HOMEMADE MUSTARD DIY - ALPHAFOODIE
From alphafoodie.com
4.9/5 (28)Total Time 24 hrs 55 minsCategory DiysCalories 10 per serving
- Begin by sterilising all of your tools in boiling water and try to avoid using aluminium (aluminum) or copper utensils/pots during this mustard DIY, as it can affect the taste of your final product. Stick to glass, ceramic and wood.
- Powder the seeds in a spice grinder or a food processor (if it has a small jar). You could also use a mortar and pestle, but it will take a while, and a bit of an arm workout, to achieve the powdery consistency you like.
- The finer the powder, the smoother the mustard will be. If you prefer it a little more chunky, then don't blend to a fine powder.
HOMEMADE YELLOW MUSTARD RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
Ratings 11Calories 21 per servingCategory Main Course, Seasonings
- Whisk together the mustard powder, water, vinegar and seasonings together in a medium bowl. Make sure there are no lumps.
- Pour into a wide pan or pot and bring to a quick boil. Reduce the heat and simmer on medium-low heat for 10-15 minutes, stirring occasionally, or until you achieve your desired thickness. Think of your typical “yellow mustard”. I’ve made this recipe many times and the thickening time can vary, usually depending on the amount of heat.
SIMPLE HOMEMADE MUSTARD RECIPE, PLUS VARIATIONS TO …
From thespruceeats.com
4.3/5 (78)Total Time 48 hrs 10 minsCategory CondimentCalories 24 per serving
HOMEMADE MUSTARD RECIPE: A SIMPLE AND DELICIOUS WHOLE ...
From diynatural.com
Estimated Reading Time 3 mins
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From tfrecipes.com
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