Does anyone make their own Mustard - Any Kind?

I would love to learn how to make mustard because I love eating it. I like almost all varieties I have ever tasted. I was hoping someone out there in TOH-land has made their own and has some good advice or tips or recipes that I could play around with. TIA!!

Shannon

I have never made mustard, but did look up a couple of recipes for you.

Homemade Mustard Recipe courtesy Emeril Lagasse, 2005

3 tablespoons yellow mustard seeds 2 1/2 tablespoons brown mustard seeds 1/3 cup drinking-quality white wine 1/3 cup white wine vinegar 1 shallot, minced (about 2 tablespoons) Pinch ground allspice 3/4 teaspoon salt 1/4 teaspoon white pepper   In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered. Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

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Homemade Mustard

1/2 cup dry mustard

1/2 cup white vinegar

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons white sugar

3 egg yolks, beaten

1. In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
2. Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

HORSERADISH MUSTARD

My husband loves this.... 

1/2 cup Dijon mustard

1 tablespoon finely grated fresh horseradish, or prepared horseradish, drained

Mix the mustard and horseradish together in a small bowl.  Can be refrigerated for  1  week ~ serve at room temp.

Hi Shannon!   Alton Brown made mustard on a Good Eats I watched recently, on pretzels.    Haven't tried it yet, but it sure looked easy:

Best Mustard Ever Recipe courtesy Alton Brown, 2007 Show:  Good Eats Episode:  Pretzel Logic

1/4 cup dry mustard powder 2 teaspoons light brown sugar 1 teaspoon kosher salt 1/2 teaspoon turmeric 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/2 cup sweet pickle juice 1/4 cup water 1/2 cup cider vinegar 1/4 cup mustard seed     In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.   Other Recipes from this Episode Homemade Soft Pretzels Homemade Hard Pretzels

 I've not made these, but collected the recipes for when I may:

All Purpose Beer Mustard

1/2 cup of dry mustard
1/2 cup of sugar
1/4 cup of whole mustard seeds
2 tablespoons of flour
1/4 teaspoon of salt
12 oz. beer (preferably a good pale ale )
1/4 cup of cider vinegar
3 large eggs

1.  Whisk sugar, mustard, mustard seeds, flour and salt in a medium saucepan for 3 minutes or until thoroughly blended.
2.  Whisk in the beer and vinegar. Let stand until foam subsides, about 10 to 12 minutes.
3.  Whisk in the eggs until thoroughly blended.
4.  Cook over medium-low heat, whisking often to maintain blend, 10 to 12 minutes.
5.  When it begins to boil, reduce the heat to low and simmer 1 to 2 minutes whisking continuously.

Jar and store in refrigerator.

Yield: 3 cups

AMARILLO MUSTARD
Yield: 1 1/2 cups.

8 ounces prepared yellow mustard
1/4 cup light mayonnaise
1/4 cup light sour cream
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce

In a small bowl, combine all ingredients, mixing until smooth. Use as a dip for fresh vegetables or chilled seafood.

Note: Mustard may be covered and refrigerated for up to one week.

Asian Sweet and Spicy Mustard

1 jar(16ozs.) Spicy Brown Mustard
1 cup peanut butter
3/4 cup hoisin sauce
1/2 cup brown sugar


Combine with a whisk. Ladle into jars or 1 cup containers. Store refrigerated.


Makes 4 1 cup containers

Basic Country Mustard

2 tbsp yellow mustard seeds, coarsely ground
1/4 cup brown or yellow mustard powder
1/4 cup cold water
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon salt

Grind the mustard seeds to the texture you desire. (There is no "correct'" texture.) Mix the mustard powder and ground seeds with the water. Let sit for 10 minutes. Add the vinegar and salt; blend well. Refrigerate overnight before us ing.

Yield: about 1 cup

BAVARIAN MUSTARD

8 ounces prepared brown mustard
2 tablespoons brown sugar
2 tablespoons prepared horseradish, well drained
1 tablespoon caraway seeds
Sauerkraut, drained (optional)

In a small bowl, combine all ingredients. Cover and let stand for 30 minutes for flavors to blend.

Use as a condiment for hot dogs or other sausages. If desired, add prepared sauerkraut to the sandwich along with the Bavarian Mustard.

Note: Mustard may be covered and refrigerated for up to two weeks.

Beer Thyme Mustard

 
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
3/4 cup flat amber beer (or beer of your choice)
1 Tablespoon mustard flour
1 Tablespoon dried minced onion
2 teaspoons dried thyme leaves
1/2 cup cider vinegar
1 teaspoon salt

Soak the mustard seeds in the beer overnight.  About 20 minutes before you are ready to make the mustard, stir the mustard flour, minced onion and thyme into the soaked seed mixture and allow to sit. 

Place the mustard mixture to a blender (or food processor) along with the vinegar and salt.  Grind until the consistency of a paste, with some seeds remaining visible.  Transfer to a glass jar, cover and refrigerate 4-5 days before using.

Benihana Magic Mustard Sauce

3 tbs. Powdered mustard
2 tbs. Hot water
1/2 c Soy sauce or tamari sauce
2 t. Sesame seeds, toasted
1 Garlic clove

In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and process
about 1 minute or until smooth.

 Makes 6 servings, about 2 Tb. each.

BLACK PEPPER MUSTARD

Makes 1/2 cup of mustard (multiply as desired)

3 tablespoons, yellow mustard seed
1 tablespoon, bottled white wine vinegar
1 1/2 tablespoons, water
1/4 teaspoon, salt
1/4 teaspoon, freshly cracked black pepper

Coarsely grind the mustard seed. Transfer to a small bowl, add all the remaining ingredients and mix thoroughly with a fork. Cover with plastic wrap and set aside for 2 hours.

The mustard will now be ready to use, with a shelf life of 3 months.

Brewhouse Beer Mustard

1 cup mustard seeds
2 cups lager beer
1 1/3 cups malt vinegar
1/2 teaspoon ground allspice
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 1/4 tablespoons sugar
1 tablespoon dry mustard
1 tablespoon minced garlic
2 tablespoons horseradish

In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.

Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Chinese Hot Mustard

Chinese hot mustard is a favorite condiment with egg rolls and other Oriental specialties. It's easy to mix up your own with a few common ingredients. Unless you're used to hot condiments, go easy on it when eating. A little goes a long way. Plan ahead to let it stand 8 hours before serving.

• 1/4 cup dry mustard
• 1 teaspoon sugar
• 1/4 cup boiling water
• 2 tsp vegetable oil

Whisk mustard and sugar together until smooth, then whisk in water and oil. Let stand 8 hours before serving. Refrigerate leftovers.

Yield: about 1/3 cup