Quick Homemade Mustard Recipes

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.

HOMEMADE MUSTARD

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.

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

EASY HOMEMADE MUSTARD

Steps:

• Beat eggs, vinegar, evaporated milk, ground yellow mustard, flour, sugar, salt, and margarine together in a small pot until smooth; cook over low heat until simmering and slightly thickened, about 5 minutes. Cool to room temperature before storing in refrigerator.

QUICK BBQ SAUCE

Steps:

• Whisk together all ingredients.

HOMEMADE MUSTARD

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.

QUICK PICKLES

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

QUICK HOMEMADE MUSTARD

Steps:

• Beat and refridgerate.