Making Mustards, 3 Flavor Varieties

I am using mustard seed, turmeric, salt, honey, apple butter, cider vinegar. black pepper, and ground mustard powder.
If I had to list my favorite condiments MUSTARD would surely make the short list!  There are several recipes I have seen and put back to try and since I purchased that lovely big bag of mustard powder at the Asian market a few days ago I have started three for now.  I am excited about this.  The first is for Spicy Honey Mustard.  These recipes originated from  She credits the first one to Marisa McClellan and her book "Food in Jars."  This is a take on the hot mustard served in Chinese restaurants but it is said to mellow over time.  Variety is king!

Ingredients for Spicy Honey Mustard:

1 C. dry mustard
1 C. cider vinegar
1/3 C. honey
1/2 t. salt
1/4 t. freshly ground black pepper

I think this looks like liquid gold.
Combine all of the ingredients in a small pan and whisk to blend.  Bring to a boil and reduce the heat and simmer over a medium flame for 5-6 minutes stirring as you do so.

Ladle into sterilized jars leaving 1/2" head space if you plan to water bath to seal the jars for longer storage.  To do so cover jars with boiling water to a depth of 1" over the tops of the sealed jars and process 10 minutes.

Either refrigerate the mustard and consume within several weeks or water bath process and use within one year.  Yield 2 cups.

Apple Butter Mustard is the next one.  Golly does this sound good or what?  I am really anxious to try this one!  I am using my homemade apple butter from last fall and that makes it even more interesting.  Can't wait to slather this onto some kind of roasting pork or chicken!  This is adapted from Karen Solomon and her book "Jam it, Pickle it, Cure it, and Other Cooking Projects".

My homemade apple butter and mustard powder are the main ingredients for this one.
Ingredients for Apple Butter Mustard:

1/2 C. powdered mustard

1/4 C. apple butter

1/4 C. apple cider vinegar

1 t. kosher salt

Combine all of the ingredients in a small bowl and whisk together until blended.  Cover and store in a cool dark place.  Taste after 2 weeks.  If it is too bitter, leave it another week.  Once it is ready to eat store in a covered jar in the refrigerator.  Yield 1 cup.

Pouring my golden treasure into jars.
Pickled mustard seed is another interesting project for this afternoon.  This one is adapted from Ashly English, who blogs and her friend Chris an art director who tops deviled eggs with these pickled seeds and they pop just like caviar for an exciting taste treat! I can't wait to try this one either!

Swirling Golden Mustard Seeds.
Ingredients for Pickled Mustard Seed:

1 C. yellow mustard seed
1 1/2 C. cider vinegar+ 1/3-1/2 C. divided
1 t. kosher salt
2 T. honey
2 t. turmeric

Rinse the mustard seeds quickly and drain with haste.  Pour them into a nonreactive pan and add the first amount of vinegar and salt.  Allow to stand overnight uncovered at room temperature.

The following day add the honey and turmeric.  ( You can also add other flavoring at this time. Suggestions are tarragon, black and green peppercorns, chipotles in adobo, ginger, or lemongrass.)

Pickled Mustard Seeds.
On the stove top, bring the mixture to a simmer.  Cook stirring constantly with a wooden spoon for 15-20 minutes.  The seeds will expand and the mixture will thicken.

Apple Butter Mustard and Spicy Honey Mustard.
Remove from the heat and cool uncovered.  The mixture will become thicker as well as denser.  Store in the refrigerator in a sealed jar.  Yield 2 1/2 cups.


Diane said...

Thank you! I keep meaning to make some safe allergy free mustards for our Abby- and I keep putting it off- these recipes look terrific and I am sure between them and our substitutions I will find a blend that is pleasing!

Diane Cosby said...

Please let me know how they turn out for you and your adaptations. This just sounds so interesting and flavor packed for us mustard lovers! dkc