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Homemade Mustards
Recipe Summary
Yield: About 3 cups
Ingredients
Red-Wine Mustard
2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red-wine vinegar
1/2 cup dry red wine
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram
Pink-Peppercorn Mustard
Same ingredients as Green Peppercorn, but substitute 2 tablespoons pink peppercorns for green, white-wine vinegar for balsamic, and add 3 tablespoons chopped fresh tarragon.
English Mustard
1 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
Green-Peppercorn Mustard
1/2 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
3/4 cup balsamic vinegar
2 tablespoons green peppercorns
1/3 cup olive oil
2 teaspoons salt
Gallery
Homemade Mustards
Recipe Summary
Yield: About 3 cups
Gallery
Homemade Mustards
Homemade Mustards
Homemade Mustards
Recipe Summary
Yield: About 3 cups
Recipe Summary
Yield: About 3 cups
Yield: About 3 cups
About 3 cups
Ingredients
Ingredients
2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red-wine vinegar
1/2 cup dry red wine
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram
Same ingredients as Green Peppercorn, but substitute 2 tablespoons pink peppercorns for green, white-wine vinegar for balsamic, and add 3 tablespoons chopped fresh tarragon.
1 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
1/2 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
3/4 cup balsamic vinegar
2 tablespoons green peppercorns
1/3 cup olive oil
2 teaspoons salt
Directions
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.
Reviews (7)
Add Rating & Review
34 Ratings
5 star values:
5
4 star values:
5
3 star values:
10
2 star values:
11
1 star values:
3
Reviews (7)
Add Rating & Review
34 Ratings
5 star values:
5
4 star values:
5
3 star values:
10
2 star values:
11
1 star values:
3
Add Rating & Review
34 Ratings
5 star values:
5
4 star values:
5
3 star values:
10
2 star values:
11
1 star values:
3
34 Ratings
5 star values:
5
4 star values:
5
3 star values:
10
2 star values:
11
1 star values:
3
34 Ratings
5 star values:
5
4 star values:
5
3 star values:
10
2 star values:
11
1 star values:
3
- 5 star values:
- 5
- 4 star values:
- 5
- 3 star values:
- 10
- 2 star values:
- 11
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
11/01/2019
made this for holiday gifts. the recipients loved them. we use the mustard ourselves- awesome! thank you for these recipes! :)
Martha Stewart Member
Rating: 5 stars
04/19/2019
This is the only one of the three that includes mustard powder. The directions, meant for all three recipes, doesn't say when to add this ingredient - with the "mustard seeds", or as an "other ingredient". Despite that bit of carelessness, the mustard is delicious and exactly as spicy and tasty as I could ever want.
Martha Stewart Member
Rating: 2 stars
04/07/2018
The English mustard was WAY to spicy for me. I’d liken it to wasabi paste. I’ve cut it with honey and have used it as a glaze for a pork loin. The recipe makes a very large amount. I love mustards, but I wish I would have made half the recipe.
Martha Stewart Member
Rating: Unrated
03/21/2009
After more tasting, the pink peppercorn mustard really is good. I poured out some of the liquid that settles at the bottom, and didn't shake the mustard before serving reduce the strong hint of the Sherry. Must try the others now!
Martha Stewart Member
Rating: Unrated
03/17/2009
The pink peppercorn mustard is way too thin. Too much liqiud and has too strong an alcohol taste. I followed the directions exactly, but this does not work out to become a creamy/thick/spreadable kind of mustard. Does anyone have any suggestions for improvement? I need a little help here Martha!
Martha Stewart Member
Rating: Unrated
07/12/2008
can you process these in a water bath for canning purposes?
Martha Stewart Member
Rating: Unrated
11/18/2007
i would like the instructions to make the jar covers please email to
twilabutler1049@msn.com thanks
Martha Stewart Member
Rating: 5 stars
11/01/2019
made this for holiday gifts. the recipients loved them. we use the mustard ourselves- awesome! thank you for these recipes! :)
Rating: 5 stars
Rating: 5 stars
04/19/2019
This is the only one of the three that includes mustard powder. The directions, meant for all three recipes, doesn't say when to add this ingredient - with the "mustard seeds", or as an "other ingredient". Despite that bit of carelessness, the mustard is delicious and exactly as spicy and tasty as I could ever want.
Rating: 2 stars
04/07/2018
The English mustard was WAY to spicy for me. I’d liken it to wasabi paste. I’ve cut it with honey and have used it as a glaze for a pork loin. The recipe makes a very large amount. I love mustards, but I wish I would have made half the recipe.
Rating: 2 stars
Rating: Unrated
03/21/2009
After more tasting, the pink peppercorn mustard really is good. I poured out some of the liquid that settles at the bottom, and didn't shake the mustard before serving reduce the strong hint of the Sherry. Must try the others now!
Rating: Unrated
Rating: Unrated
03/17/2009
The pink peppercorn mustard is way too thin. Too much liqiud and has too strong an alcohol taste. I followed the directions exactly, but this does not work out to become a creamy/thick/spreadable kind of mustard. Does anyone have any suggestions for improvement? I need a little help here Martha!
Rating: Unrated
07/12/2008
can you process these in a water bath for canning purposes?
Rating: Unrated
11/18/2007
i would like the instructions to make the jar covers please email to
twilabutler1049@msn.com thanks
All Reviews for Homemade Mustards
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Mustards
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
