How to Make Mustard

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Hotter Than Hot Mustard, from Mustards, Ketchups & Vinegars, by Carol W. Costenbader

1/2 cup cold water
2 cups mustard powder
1/2 cup cider vinegar
1/2 cup vegetable oil
1/2 cup packed brown sugar
Pinch of salt

Gradually whisk the water into the mustard powder, beating out all the lumps. Let rest for 15 minutes. Any bitterness from the mustard powder will disappear during this time. Whisk in the vinegar and oil, mixing until smooth. Mix in the brown sugar and salt, and stir until smooth. Ladle the mustard into small sterilized jars. Cap tightly, label and store in the refrigerator for up to 2 months. Yields 2 cups.

Tarragon & Green Peppercorn Mustard, from Herbal Vinegar, by Maggie Oster

1/4 cup light or dark mustard seeds
1/3 cup tarragon white wine vinegar*
1/3 cup water
1/4 cup dry white wine
1 tbsp fresh tarragon, minced
1 tbsp green peppercorns, crushed
1 tbsp honey or 2 tbsp sugar
1 tsp salt
1/8 tsp ground cloves

*You can make your own tarragon white wine vinegar by steeping fresh tarragon in heated white wine vinegar (store in a sterilized jar).

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 course 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. Yields 1 cup.

Cranberry Honey Mustard, courtesy Epicurean.com

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.

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