Mustard Lover Recipes

If you’re a mustard lover, this recipe is for you. Quick, simple, and very versatile, you can’t go wrong with your own homemade mustard. If you really want to wow the mustard lover in your life, or yourself, this Christmas, make some homemade mustard. With some simple ingredients, you […]

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If you’re a mustard lover, this recipe is for you. Quick, simple, and very versatile, you can’t go wrong with your own homemade mustard.

If you really want to wow the mustard lover in your life, or yourself, this Christmas, make some homemade mustard. With some simple ingredients, you can make homemade mustard in minutes, and there can be many variations, depending on what you are willing to put in it. Around here, horseradish is a staple, but there has been honey, fine herb, and the most recent invention: Extra Hot Red Pepper (be sure to have a fire extinguisher nearby). This latest is for one person on my Christmas list where there is no such thing as too hot. The first one wasn’t hot enough (not enough red pepper flakes). Little did I know who I was dealing with. Even goes on his toast.

The Base Mustard Recipe

• 1 cup dry mustard powder
• 2 tsp. sugar
• 1/2 tsp. salt
• 2 tsp. cider vinegar
• 1/4 cup cooking oil
• 2/3 cup cold water

Image by Sue Van Slooten

Honey, horseradish and red pepper mustards.

Mustard Variations

• Hot red pepper: For the one I made for the hot-stuff lover, I put 1 tsp. hot pepper flakes in the jar. You can adjust if you don’t want to be that bold.
• Honey: Put 1 Tbl. honey in the bottom of the jar.
• Horseradish: Use 1 Tbl. creamed horseradish in the jar.
• Fine herb: You can really use what herbs you like here, but just tarragon would work or. a combo of basil, thyme oregano, marjoram. About 1 tsp. of tarragon or 1/2 tsp. of each in a combo.
• Fresh herbs would be great, but dried is very acceptable. You can put in the quantities you like, but for this one, you seem to need more herbs than you would expect.

Image by Sue Van Slooten

Recipe Directions

1. Put the mustard powder, sugar and salt in a small saucepan. Add the water, oil, and cider vinegar, whisking as you go. It should be smooth.
2. Heat to boiling, then turn off heat.
3. Cool slightly.
4. If you are going to do three separate flavors out of the same batch, now is the time to put those ingredients in 3 separate 1/2 cup jars. Glass please.
5. Put your slightly cooled mustard into the jars, and if adding to the variations, stir well.
6. Let cool completely and refrigerate.

Image by Sue Van Slooten

Labeled mustard jars.

You can always thin it out with a little water to get the desired consistency. Mustard will keep indefinitely.

References:

The original idea for this recipe came from the following, but as my readers know, no recipe stays the same with me for long. Better Homes and Gardens. Christmas on Its Way. Better Homes and Gardens Books, Des Moines, Iowa. 1994.

You can follow the further adventures of Sue or sign up for a class at her website, or email her.

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