Mustard Recipe
Answered by: Conrad Richter
Question from: No Name Given
Posted on: March 6, 2002

I would like to make my own mustard. Would you have a recipe? If so I would appreciate one.

We have an excellent book on mustard called "Mustards, Ketchups & Vinegars" by Carol Costenbader. It has great recipes such as: Grainy Mustard, Mustard with Horseradish, Tarragon Mustard, German Mustard, and Hotter Than Hot Mustard. The book is available from Richters and you can read about it our online catalogue.

From the same book, here is the recipe for Homemade Herbed Mustard:

1/3 cup (3 oz/90 g) white mustard seeds, ground

1 teaspoon mustard powder

1/2 cup (4 fl oz/125 mL) dry white wine

1/4 cup (2 fl oz/60 mL) champagne vinegar

1 tablespoon brown sugar

2 teaspoons dried or 1 tablespoon fresh herbs (basil or oregano)

Makes 1 cup (8 oz/250 g).

1. Heat mustard, wine and vinegar. In a saucepan over low heat, combine the ground seeds with mustard powder, wine, and vinegar. Cook, covered, for 5-7 minutes. Stir occasionally, checking frequently to insure that it doesn’t burn.

2. Blend until smooth. While still over the heat, using an electric beater, blend the mustard until smooth.

3. Add brown sugar and stir in herbs. Stir in the brown sugar, allowing the mixture to simmer, uncovered, over low heat for 5-7 minutes. Stir in teh herbs.

4. Cool, bottle, and store. Let the mixture cool. Pack into small, sterilized jars, and label, or serve it warm immediate after making. The sauce will thicken as it cools. Keep refrigerated for 3-4 weeks.

The book, by the way, is worth getting because it shows the equipment needed and the steps for making each of the mustards.

Back to Culinary Herbs and Their Uses | Q & A Index

Copyright © 1997-2014 Otto Richter and Sons Limited. All rights reserved.