Mustard

77 · A simple mustard recipe with several variations, including spicy beer mustard, white wine, and tarragon mustard, and honey mustard.

Once I saw this recipe from Ball Fresh Preserving I just knew I had to make it! We love a good, spicy, grainy mustard, reminiscent of our time spent in Berlin, Germany when my husband and our family was stationed there with the U.S. Air Force. This mustard reminds us so much of bratwurst, knockwurst, or hard salami, cheeses and rye breads served in many Gasthaus's (guest houses with rooms for rent, a bar and restaurant/breakfast room) throughout Germany. It was not unusual to go down to breakfast and see a platter of sliced deli meats, cheeses, soft-boiled eggs, grainy mustard and German brotchen (hard rolls) ready to eat. Ingredients 1-1/2 cups beer (I used Sam Adams beer) 1 cup brown mustard seeds 1 cup water 1/2 cup malt vinegar (I used cider vinegar which is a substitute for malt vinegar) 1/2 cup lightly packed brown sugar (I used slightly more) 1/4 cup dry mustard 1 tbls. onion powder Method COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes (this took about 20 minutes for me). LADLE hot mustard into hot jars leaving 1/4 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Yield: I got 3 - 8 oz. and 1 - 4 oz. jar Notes: Flavors mellow and get milder as it sits, so let this sit a month or 2 before eating. Enjoy, Mary

The BEST Homemade Mustard Recipe that's All Natural, Gluten Free & Vegan. Uses Apple Cider Vinegar & Whole Food Ingredients... Perfect for your favorite Sandwich, Dressing & BBQ!

This homemade mustard recipe - a whole grain gourmet mustard - is mind-bogglingly easy and it tastes great! Just 3 ingredients and a few minutes to prepare.

Recently Steven and I were browsing the fancy mustard aisle at the grocery store, and I remembered that a couple of years ago, I made my own mustards. Condiment companies may have convinced you that you’re better off buying their overpriced jars, but it’s actually easy and fun to make your own mustard. I started […]

Getting tired of buying mustard? Make your own whole grain mustard. It's simple and you can add your own flavors to customize your own condiments!

30 · Use a mortar and pestle to crush whole mustard seeds to make spicy, delicious Homemade Stone-Ground Mustard for sandwiches, burgers, and vinaigrettes.

This homemade Honey Mustard recipe is a deliciously sweet and tangy dipping sauce that’s perfect for chicken, veggies, fries, and more!

Once I saw this recipe from Ball Fresh Preserving I just knew I had to make it! We love a good, spicy, grainy mustard, reminiscent of our time spent in Berlin, Germany when my husband and our family was stationed there with the U.S. Air Force. This mustard reminds us so much of bratwurst, knockwurst, or hard salami, cheeses and rye breads served in many Gasthaus's (guest houses with rooms for rent, a bar and restaurant/breakfast room) throughout Germany. It was not unusual to go down to breakfast and see a platter of sliced deli meats, cheeses, soft-boiled eggs, grainy mustard and German brotchen (hard rolls) ready to eat. Ingredients 1-1/2 cups beer (I used Sam Adams beer) 1 cup brown mustard seeds 1 cup water 1/2 cup malt vinegar (I used cider vinegar which is a substitute for malt vinegar) 1/2 cup lightly packed brown sugar (I used slightly more) 1/4 cup dry mustard 1 tbls. onion powder Method COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes (this took about 20 minutes for me). LADLE hot mustard into hot jars leaving 1/4 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Yield: I got 3 - 8 oz. and 1 - 4 oz. jar Notes: Flavors mellow and get milder as it sits, so let this sit a month or 2 before eating. Enjoy, Mary

This homemade yellow mustard recipe uses only mustard powder, water, vinegar, and a few other optional ingredients. Never buy overprocessed mustard again.