Experiment with different vinegars and herbs, using either a single herb or a mixture, matching the vinegar to the fresh herbs or using complementary ones. Some of the herbs to try with mustards include the basils, burnet, celery seed, chervil, chives, cilantro leaves or seeds, dill leaves or seeds, fennel leaves or seeds, garlic chives, horseradish, hot peppers, parsley, rosemary, tarragon, and the thymes. Be sure to try fruit vinegars, too, matching vinegar and fruit juice. Consider raspberry and other bramble fruits, blueberry, and cranberry.
Yield: 2 cups
Ingredients
Instructions
Combine mustard seeds, dry mustard, vinegar, and other liquid in a nonreactive bowl. Let sit for 4 hours, uncovered, stirring occasionally. Transfer to a blender or food processor. Process to the desired texture, from slightly coarse to creamy. Pour into the top of a double boiler over simmering water. Stir in remaining ingredients. Cook for 10 minutes, or until thickened, stirring often. Mustard will be thicker when cooled. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend.
Yield: 2 cups
Ingredients
Instructions
Combine dry mustard, vinegar, and other liquid in a nonreactive bowl. Let sit for 4 hours uncovered, stirring occasionally. Pour into the top of a double boiler over simmering water. Stir in remaining ingredients. Cook for 10 minutes, or until thickened, stirring often. Mustard will be thicker when cooled. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend.
Yield: 2 cups
Ingredients
Instructions
Combine the dry mustard, vinegar, and other liquid in a nonreactive bowl. Let sit for 4 hours uncovered, stirring occasionally.Pour into the top of a double boiler over simmering water. Stir in the remaining ingredients. Cook for 10 minutes, or until thickened, stirring often. Mustard will be thicker when cooled. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend.
Yield: 2 cups
Ingredients
Instructions
Combine the mustard seeds, dry mustard, red wine, vinegar, and water in a nonreactive bowl and stir until smooth. Let sit, for 4 hours, uncovered, stirring occasionally. Transfer to a blender or food processor. Process to the desired consistency, from slightly coarse to creamy. Pour into the top of a double boiler over simmering water. Stir in the remaining ingredients. Cook for about 10 minutes, or until thickened, stirring often. Mustard will be thicker when cooled. Stir in the basil. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend.
Yield: 11⁄2 cups
Ingredients
Instructions
Combine the mustard seeds, dry mustard, sherry, and vinegar in a nonreactive bowl. Let sit for 4 hours, uncovered, stirring occasionally. Transfer to a blender or food processor. Process to the desired texture, from slightly coarse to creamy. Pour into the top of a double boiler over simmering water. Stir in remaining ingredients. Cook for 10 minutes, or until thickened, stirring often. Mustard will be thicker when cooled. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend.
Yield: 2 cups
Ingredients
Instructions
Combine the dry mustard, vinegar, and water or wine in a nonreactive bowl. Let sit for 4 hours, uncovered, stirring occasionally. Pour into the top of a double boiler over simmering water. Stir in remaining ingredients. Cook for 10 minutes, or until the mixture has thickened, stirring often. Mustard will be thicker when cooled. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend.
Yield: 1 cup
Ingredients
Instructions
Combine mustard seeds, vinegar, water, and wine in a bowl. Let sit for 4 hours, uncovered, stirring occasionally. Transfer to a blender or food processor. Process to the desired consistency, from slightly coarse to creamy. Pour into the top of a double boiler over simmering water. Stir in the remaining ingredients. Cook for 10 minutes, or until thickened, stirring often. Mustard will be thicker when cooled. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend.
Yield: 11⁄2 cups
Ingredients
Instructions
Combine the dry mustard, vinegar, and beer in a nonreactive bowl. Let sit for 4 hours, uncovered, stirring occasionally. Pour into the top of a double boiler over simmering water. Stir in remaining ingredients. Cook for 10 minutes, or until the mixture has thickened, stirring often. Mustard will be thicker when cooled. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend.