How to make Homemade Mustard, sharing a trio of flavors!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Mustard Trio, great for gifts.
 Left to Right:
Tomato garlic with beer, Lemon Dill with Vermouth, Maple Orange with Sherry

Keep in mind I really have no expertise with what I am doing, except having fun. That is the great thing about cooking, it is always a creative process and afterward, you have food! Each jar of finished mustard is thick. I will most likely be adding additional liquid as the aging process continues.

Tomato Garlic and Beer Mustard
by the seat of my pants!

1 12oz bottle light beer, like an India Pale Ale
12 T whole mustard seeds, I used an equal amount of light and dark mustard seeds

Pour beer over mustard seed, cover and just let them party overnight. (save any beer left in the bottle)

The next day,

Place seeds and remaining beer into the food processor, then add:

1/2 c dried oil-packed tomatoes, drain well
2 T sugar
1/4 t dried garlic powder
1 t salt
2 T dry mustard powder

3 T water

Process until mostly smooth. Add the water, and continue to process until the desired consistency is achieved, keep in mind this is a course style mustard. There will be whole seeds long after the dried tomatoes have disappeared in the processing.

Return to the jar and let "mingle" a day or two on the counter. Refrigerate for aging.

Oh, look another quart of mustard!

I learned something interesting while making this batch, the white seeds require more liquid than the brown.

Lemon Dill and Vermouth Mustard
by the seat of my pants!

6T white mustard seeds
2/3 c vermouth
Pour vermouth over seeds, let them get to know each other overnight.

Place seeds and any remaining vermouth into the processor, then add:

1 T dry mustard
2 T sugar
1/4 t salt
juice of 1/2 lemon, strained
1/4 c vermouth

1/4 c water

Process, this takes a while, the mixture is smaller in volume. Add 1/4 c water, continue to process.

When desired consistency is achieved, add:

1 T dry dill weed

Pulse 2 or 3 times to mix dill weed into mustard. 

Return to the jar for aging. 

Maple Orange Sherry Mustard (my favorite!)
by the seat of my pants!

2/3 c sherry wine
2/3 c water
12 T mixed mustard seeds

Pour water and sherry over mustard seeds, stir and cover. 

Place seeds and remaining wine/water mixture into the processor, then add:

2 T dry mustard powder
3/4 t salt
1 T cider vinegar
1/2 t orange oil - don't leave this out.

Process until combined and the mixture begins to stall against the blades, then add:

1/3 c real maple syrup

Process until desired consistency is achieved. Scrape into a capped jar for aging. Begin testing for a pleasant "bite" in a week. Continue to let age until mellow and delicious to your preference.

Three jars of mustard, too "hot" to taste. These will sit out at room temperature for at least 24 hours to temper the heat.
Then they will be refrigerated for 14 days before any final adjustments will be made regarding flavor and consistency.


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  1. Very interesting. Very interesting indeed, and I am very intrigued. I look forward to the next progress report. (What do you think could be used for liquid if one chose not to use alcohol?)

  2. How wonderful that you can make your own mustard and change the flavor of it to suit your taste. I know I wouldn't mind having some of this to spread on my sandwiches.

  3. I've bookmarked these, I love, love, love flavored mustards!

  4. Wow, love the creativity! I have to try some of your recipes.

  5. I've never made mustard from scratch. It would make a great hostess gift during the holidays!

  6. Sounds really scrumptious...let us know how they turn out!

  7. WOW!! I have never heard of doing this. Amazing. I cannot wait to try it out. The only mustard I like are the flavored ones.

  8. Thank you so much for this post! Apparently, store bought mustard can have gluten in it. I now know how to make my own!

  9. Can't wait to hear how they turn out! Sounds wonderful. I am a big fan of mustard. xo

  10. You have an excellent idea !

  11. Hi Rocquie, you can use just about any liquid, just stay away from fresh (uncooked) items, as they will break down over time.

    Lisa, thanks for visiting.

    Pam, flavored mustard is a great to have on hand. Sometimes I have about 6 kinds in the fridge!

    Patty, thanks for visiting. I had no idea it took so few seeds to make a regular sized batch of mustard. I seem to keep making quarts at a time!

    Inspired2cook, yes it does make a great gift. And can be tailored to fit the giftee.

    Donata, I think I have a lot more to learn, but this has been fun. Thanks for dropping by.

    Tiffanee, I second that!

    Nicola, I think you will enjoy this project!

  12. This is great! I've never made my own mustard and I just love the different flavor combos!

    Thank you for sharing at Dr. Laura's Tasty Tuesday!

    Dr. Laura

    P.S. As an afterthought - these might make nice homemade holiday gifts!


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