Homemade mustards

Yield: 3 Cups

Measure Ingredient
1 cup Brown mustard seeds
¼ cup Yellow mustard seeds
1 cup Dark beer
1¼ cup Mustard powder combined with 1 cup water (let sit 20 min.)
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground turmeric
¼ teaspoon Ground mace
⅔ cup Yellow mustard seeds
½ cup Brown mustard seeds
1 cup Red-wine vinegar
½ cup Dry red wine
1 teaspoon Freshly ground black pepper
2 tablespoons Sugar
2 teaspoons Salt
1 tablespoon Dried marjoram
½ cup Yellow mustard seeds
¼ cup Black mustard seeds
¾ cup Balsamic vinegar
½ cup Dry sherry
2 tablespoons Green peppercorns
⅓ cup Olive oil
2 teaspoons Salt




Pink Peppercorn Mustard: Same ingredients as Green Peppercorn, but substitute 2 tbsp. pink peppercorns for green, white wine vinegar for the balsamic and add 3 tbsp. chopped fresh tarragon.

1. In non-reactive container, combine mustard seeds with alcohol and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.

2. Transfer seeds and liquid to food processor. Add remaining ingredients.

Process until seeds become creamy, 4 to 6 minutes. Posted to CHILE-HEADS DIGEST V4 #067 by Judy Howle <howle@...> on Aug 05, 1997

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