How to make your own gourmet mustards at home.

Mustard Making Equipment

• measuring spoons
• mixing spoons
• mixing bowl
• strainer or colander
• measuring cups 1/4 to 2-cup size
• spatula
• cheesecloth for straining
• blender of food processor
• a coffee grinder/spice mill

Equipment for Storage

• glass jars in 4, 6, or 8 ounce sizes
• lids for jars
• labels

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Mustards

The best mustards are made from the finest ingredients. There are a couple of types of mustard seeds, black and white. The black is actually brown in color and is smaller and more pungent than the white (which is actually yellow). White mustard has virtually no volatile oil; therefore dry mustard is usually a combination of both seeds.

The easiest place to find mustard seeds and powder is the grocery store. Unfortunately it is also the most expensive. A 4 ounce tin of mustard powder will run you around $4.00 or so. So where else can you get mustard? Try to find a shop in your area that sells bulk herbs. There is a place near me that sells whole mustard seeds for $5.00 a pound and powdered seeds $7.00 a pound.

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Herbs, Spices, Vegetables, Fruits, Wine, and Beer

All ingredients should be of the highest quality. When using fresh herbs check to make sure the leaves are nice and green without wilting and brown edges. Fresh herbs should be washed and patted dry before chopping. Dried herbs should not have colors that are faded. Herbs will loose their oils and flavor as they age, especially when stored improperly.

When using spices, use the freshest possible. Spices also loose their flavor with age. Something that has been sitting in your spice cabinet for a couple of years will have little flavor left.

The same applies for the use of fruit and vegetables. The brightest, plumpest, and juiciest should be chosen. Avoid fruit and vegetables with brown spots on the skin

When using wine or beer, be sure it is of good quality. Dry wines are better than sweet ones.

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Storage, Aging, and Shelf Life

When you crush the mustard seed you release its volatile oils. It is at this point that it is the most pungent. If you don't believe me chew on a mustard seed or two. If you like your mustard this hot, refrigerate it after putting it into a clean sterile jar. Refrigeration will slow the decrease in pungency. For something more mild, allow it to age, unrefrigerated. Store in a cool, dark place for 3 to 8 weeks depending on the degree of hotness you like. After the desired heat level has been obtained, refrigerate.

Mustard has an indefinite shelf life. No matter how old it is it will not grow mold, mildew, or harmful bacteria. It might dry out, turn dark colors, and loose it's flavor but it is still safe to eat. Oxidation will cause mustard to turn dark colors. Refrigeration slows this down.

Note: When making mustards with eggs and vegetables refrigerate as soon as prepared. The mustard might not spoil but other ingredients can.

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Recipes

Some recipes start with a prepared Dijon-style mustard as a base. You can make your own or you can use your favorite store bought brand. When you used either of these bases let your new mustard age for a couple of weeks to let the flavors mingle. After two weeks taste and if a milder mustard is preferred age longer. When the desired flavor is reached refrigerate.

When making mustards using vinegar instead of water will make a milder product. Water should be used when a very hot mustard is wanted.

Dijon-Style Mustard

• 2 c dry white wine
• 1 large onion, chopped
• 3 cloves garlic, pressed
• 1 c dry mustard
• 3 tbs. honey
• 1 tbs. oil
• 2 tsp. salt
Combine wine, onion, and garlic in a saucepan. Heat to boiling and simmer 5 minutes. Cool and discard strained solids, Add this liquid to a dry mustard, stirring constantly until smooth. Blend in a honey, oil, and salt. Return to saucepan and heat slowly until thickened. stirring constantly. Cool, store in a jar with a tight fitting lid. Place in refrigerator.

Habaņero Mustard

• 1c Dijon-style mustard
• 1 habaņero pepper, chopped
Mix mustard and pepper. Transfer to air-tight jar and refrigerate.

Garlic Mustard

• 3 large cloves garlic, crushed
• 1 tsp. oil
• 1 c Dijon-style mustard
Combine ingredients. Store in an air-tight jar. Refrigerate.

Hot Cajun Mustard

• 1c Dijon-style mustard
• 1/4 c whole brown mustard seed
• 1/2 c vinegar (white or cider)
• 1/4 c dry mustard
• 3/4tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. dried basil
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/4 tsp. white pepper
• 1/4 tsp. paprika
Soak mustard seeds in vinegar for 30 minutes. Mix all ingredients, transfer to jar with a tight- fitting lid. Age in a cool dark place for 2 weeks. Store in refrigerator.

Hot Cajun Mustard 2

• 3 tsp. Dijon mustard
• 3 tsp. Flour
• 3 tsp. Mustard powder
• 1 tsp. Horseradish, grated
• 1/2 tsp. White Pepper
• 1 tsp. Sugar
• 1/4 tsp. Salt
• 5 oz Hot Water
Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgers.

Sweet and Simple Honey Mustard

Yield:
• 1/2 c Flour
• 1/4 c Sugar
• 1/4 c Mustard powder
• 2 tsp. Turmeric ,ground
• 1/2 c Water
• 1/2 c Honey
• 2 c Cider vinegar
Combine flour, sugar, mustard powder, and turmeric in small bowl. Stir in water. Let stand for 2 hours. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. (Mixture will thicken completely on standing). Turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month.

Orange Honey Mustard

• 1/2 c Flour, all-purpose
• 1/4 c Sugar
• 1/4 c Mustard powder
• 2 tsp. Turmeric ,ground
• 1/2 c Water
• 1/2 c Honey
• 2 c Cider vinegar
• 1 Grated rind of large orange
Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in water. Let stand for 2 hours. Combine mustard mixture, honey, and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. Stir grated orange rind into just-cooked mustard mixture (Mixture will thicken completely on standing.)Turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month.

Jalapeņo Mustard

• 2 tsp. Whole coriander seeds
• 1/4 c Whole yellow mustard seeds
• 1/4 c Whole black mustard seeds
• 1/4 c Dry powdered mustard
• 3/4 c Cold water
• 3 Garlic cloves -- peeled and chopped
• 1 small Onion; peeled and chopped
• 2 small Jalapenos (or more) -- seeded
• 1/4 c Cider vinegar
• 1/4 c Dry white wine
Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, then mix them and the powdered mustard into the water and let stand for at least three hours. Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.

English Pub Mustard

• 2 c Dry mustard
• 1 c Firmly packed brown sugar
• 2 tsp. Salt
• 1/2 tsp. Turmeric
• 12 oz Flat beer or ale
Directions: Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With machine running, add 10 to 12 oz beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl. Transfer to jar with tight-fitting lid. Store in cool, dark place. An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

Hot Mustard

• 2 tbs. Or 3 - water, vinegar or -flat beer
• 1/4 c Dry mustard
Add 2 to 3 Tablespoons liquid to about 1/4 cup dry mustard. If is too hot tone it with a little olive oil or vegetable oil, garlic, tarragon leaves and a pinch of sugar.

Munich Style Mustard

• 6 tbs. Mustard seeds
• 1/2 c Dry mustard
• 1/4 c Cider vinegar or white -wine vinegar
• 1/2 c Water
• 3/4 c Pale Bavarian beer
• 1/4 c Brown sugar
• 1 tsp. Salt
• 2 md Cloves garlic, minced
• 1/8 tsp. Ground allspice
• 1/8 tsp. Ground cloves
• 1/4 tsp. Fresh tarragon
• 1 tbs. Honey
Place the mustard seeds and dry mustard in your food processor. In a small saucepan bring the vinegar, water, 1/4 C beer, sugar, salt, garlic, allspice, cloves, tarragon to a boil. Immediately pour the liquids into the food processor and process for about 1 minute or until mixed well. Let the mixture sit for 3 hours for the flavors to blend. Then stir in the honey and remaining 1/2 C beer. Process the mustard again until it reaches the desired texture. Store in a lidded jar in the refrigerator. If it gets dry, stir in a little white wine to moisten it.

Sweet 'N' Hot Mustard

• 3tbs. anise or fennel seed, crushed
• 1 1/2 s dry mustard
• 3/4 c firmly packed brown sugar
• 3/4 c apple cider vinegar
• 1 1/2 tsp. salt
• 1/2 c oil
Process anise or fennel seed in blender or food processor until crushed, about 3 minutes. Add mustard, sugar, vinegar and salt; mix well. Stop frequently to scrape down sides of the work bowl. With the machine running, ass oil in a slow steady stream and blend until the mixture is the consistency of mayonnaise. Transfer to a jar with a tight- fitting lid. Age in a cool dark place for 2 to 8 weeks, then refrigerate.

Apricot Mustard

• 1 c SWEET 'N' HOT MUSTARD
• 1/2 c Apricot jam
• 3/4 c Dry mustard
Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in a cool dark place for 2 to 8 weeks, then refrigerate. An exotic mustard that's great with stout cheeses.

Many-Fruited Mustard

• 1/2 c Lightly packed dry mustard -powder
• 3/4 c Cold water
• 1 1/2 tbs. Packed, coarsely shredded -orange or tangerine -zest
• 2 tbs. Packed diced dried -apricots
• 2 tbs. Packed diced dried peaches
• 2 tbs. Packed diced dried figs, -preferably white -figs
• 2 tbs. Packed diced candied-cherries
• 2 tbs. Packed golden raisins
• 1/2 c White wine vinegar
• 1/2 c Sugar
• 1 tsp. Salt
• 4 tbs. Lemon juice
NOTE: Any combination of fruits may be used as long as you have about 10 tablespoons. Stir the mustard and cold water together in a bowl mixing until all lumps are gone. Let the mixture stand for 3-4 hours. Simmer the orange zest in about a cup of water for 5 minutes. Drain the chop them very fine. reserve. If the dried fruit is not tender, cover the pieces with boiling water and let stand for 5 minutes then drain well. Combine the drained orange zest, the vinegar, and the sugar in a medium-sized saucepan and boil the mixture, uncovered over medium heat for 5 minutes or until the syrup has thickened somewhat. Stir in the salt, add the fruit and the mustard mixture. Stir the mixture over med-high heat until it comes to a boil and thickens smoothly. Remove from heat. When the mustard has cooled, taste it and add lemon juice to taste. Scrape into a clean jar or jars, cover and place in refrigerator to marry the flavors. If it should thicken too much upon standing, thin it with more lemon juice or with water.

Champagne Mustard

• 1 c White mustard seeds
• 2 c Champagne vinegar
Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan, pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep for 2 weeks. Blend mustard in a food processor until smooth, or pound using a mortar and pestle, sieve mustard. Pour into sterilized jars, seal; refrigerate until required.

Cranberry Honey Mustard

• 3/4 c Yellow mustard seeds
• 1 1/2 c Cider vinegar
• 1 1/4 c Dried cranberries (available -in
• health-food and gourmet -stores)
• 3 tbs. Honey
• 1 tsp. Salt
As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar. The resulting mustard is a pretty, cranberry-tinted pink. In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries; cover and soak for 48 hours, adding additional vinegar if necessary to maintain enough liquid to cover the seeds. Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy mixture flecked with seeds and bits of cranberry. Add honey and salt. The process takes at least 3-4 minutes, so be patient. You may need to add additional vinegar as necessary to create a nice creamy mustard; keep in mind that it will thicken slightly upon standing. After about one week of aging, the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately.

Horseradish Mustard

• 1/2 c Dry mustard, preferably -imported
• 1/2 c Hot tap water
• r 1/2 c White wine vinegar
• or -Oriental rice vinegar
• 2 tsp. Coarse (kosher) salt
• 1 tbs. Bottled horseradish
• 1 Clove garlic, peeled -and sliced
• 1 tsp. Sugar
• 6 Whole black peppercorns, -crushed in a mortar, or -pinch of ground black -pepper
• 2 Whole allspice berries, -crushed in a mortar, or -small pinch ground allspice
• A little dry white wine, -or additional white wine -vinegar if needed.
1. Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice. 2. In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice. Process until the garlic and horseradish have been pureed in the liquid, then strain through a fine-meshed strainer, pressing all juice from any pulp in the strainer. 3. Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water. Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling). 4. Cool and taste. Add more prepared horseradish, if desired, and if the mustard seems too thick, thin it with a few drops of white wine or additional vinegar.

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