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
- 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.
- 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.
- Heat to boiling, then turn oﬀ heat.
- Cool slightly.
- 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.
- Put your slightly cooled mustard into the jars, and if adding to the variations, stir well.
- Let cool completely and refrigerate.
You can always thin it out with a little water to get the desired consistency. Mustard will keep indeﬁnitely.
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.
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