Homesteading With katlupe

Making Your Own Mustards

With the prices of  everything going up in the stores, it is time for everyone to get back to making their own condiments. Every penny counts now. Making your own bread is a given. But how about all that money being spent on salad dressings, seasonings, conditments, etc. There was a time when those items were not even sold in stores. Time to get back to that time again. Plus, they are healthier for your family and taste much better when you make them yourself. So much fresher too! So I am going to be posting a different type of product every day just to give out those recipes for others who would like to do this too.

Horseradish Mustard

1 cup dry mustard
1/4 cup honey
1/2 tsp. salt
1/2 cup vinegar
1/4 cup oil
1 tbsp. fresh lemon juice
1/4 tsp. grated lemon peel
5 tbsp. horseradish

Combine ingredients in a food processor or blender. Mix well, jar and seal mustard. Age two to four weeks, then refrigerate.

Basic Dijon-Style Mustard

2 cups dry wine
1 large onion, chopped
3 cloves garlic, pressed
1 cup (4 oz.) dry mustard
3 tbsp. honey
1 tbsp. oil
2 tsp. salt

Combine wine, onion and garlic in a saucepan. Heat to boiling and simmer five minutes. Cool and discard the strained solids. Add the liquid to the dry mustard and stir until smooth. Blend in honey, oil and salt. Return to the saucepan and heat slowly until thickened, stirring constantly. Allow the mixture to cool and place in a covered jar. Age the mustard six to eight weeks or to suit your taste, then refigerate to maintain flavor.

To create variations, take a cup of the basic Dijon and add one of the following:

Honey Dijon: Add 1/2 cup honey.

Hot Honey Mustard: Add 3/4 cup dry mustard and 1/2 cup honey.

Citrus Mustard: A tablespoon of lemon, lime or orange juice and one tablespoon of honey.

Jalapeno Mustard: Two tablespoons of canned jalapeno peppers, chopped and one tablespoon juice from the can.

Dried Herb Mustard: One tablespoon of dill weed, lemon thyme, tarragon, rosemary or basil.

Smooth Mustard

1/2 cup mustard seed
1/4 cup cider vinegar
1/2 cup water
Dash of salt
Dash of turmeric

Grind mustard seed in grain mill, blender or food processor. Combine the resulting flour with 1/4 cup cider vinegar and 1/2 cup water in the top of a double boiler. Stir until smooth. Cool and thin as needed with water or cider vinegar.

Chinese Hot Mustard

1 cup dry mustard
1/4 tsp. corn oil
2 Tbsp. honey
1/2 cup water

Mix ingredients. Jar and seal. Age two weeks, then refrigerate.

I hope you enjoy making these!

katlupe