- Category: Sides
- Tags: Autumn, BBQ, Beer, Condiments, Dairy Free, Dressing & Dips, Easy, Fall, Gift, Gluten Free, Holiday, Hot dogs, Oktoberfest, Plant Based, Potluck, Salsa, Soft Pretzels, Vegan, Vegetarian, Wine, Winter
Homemade Mustard
**Classic Dijon Mustard:**
A sophisticated blend of ground mustard, mustard seeds, white wine, and vinegar, sweetened with brown sugar and seasoned with kosher salt. This classic mustard is known for its robust and sharp flavor, made richer after refrigerating for days. Best enjoyed with cheeses, meats, or as a gourmet sandwich spread.
**Seedy Cider Mustard:**
This tangy and textured mustard features the delightful combination of ground mustard and mustard seeds mellowed with dry hard cider and cider vinegar. Brown sugar adds a touch of sweetness, making this the perfect accompaniment for rustic meals or artisanal bread.
**Honey Mustard:**
A delightful fusion of sweet and spicy, this honey mustard recipe is made from ground mustard, mustard seeds, apple cider vinegar, and the natural sweetness of honey. The addition of black peppercorns lends it a subtle peppery undertone. A versatile choice, it’s equally delicious as a dressing or a dip.
**Roasted Beet Mustard:**
A unique twist on traditional mustard, this variant boasts the earthy flavor of roasted beets combined with ground yellow mustard, mustard seeds, white wine, and aged balsamic vinegar. The sweet notes from brown sugar and the richness of olive oil round out the flavors. Its vibrant hue and distinctive taste are sure to make it a conversation starter at any table.
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Homemade Mustard – Four Ways
Classic Dijon
Ingredients:
- 3 Tbsp ground mustard
- 2 Tbsp brown mustard seeds
- 1 Tbsp yellow mustard seeds
- ½ cup white wine vinegar
- ¼ cup dry white wine
- 1 Tbsp brown sugar
- ½ tsp kosher salt
Instructions:
- In a small bowl, whisk together ground mustard, mustard seeds, vinegar, and wine. Cover and refrigerate overnight.
- Pour mustard mixture into a blender or food processor. Add brown sugar and kosher salt. Pulse until mixture is the desired consistency. Place in a sealed glass jar and refrigerate at least 2-4 days before enjoying.
Makes about 1 cup
Seedy Cider Mustard
Ingredients:
- ¼ cup ground mustard
- 2 Tbsp brown mustard seeds
- 2 Tbsp yellow mustard seeds
- ½ cup dry hard cider
- ¼ cup cider vinegar
- 3 Tbsp brown sugar
- ¼ tsp kosher salt
Instructions:
- In a small bowl, whisk together ground mustard, mustard seeds, hard cider, and cider vinegar. Cover and refrigerate overnight.
- Pour mustard mixture into a blender or food processor. Add brown sugar and kosher salt. Pulse until mixture is the desired consistency. Place in a sealed glass jar and refrigerate 2-4 days before enjoying.
Makes about 1 cup
Honey Mustard
Ingredients:
- 3 Tbsp powdered mustard
- 2 Tbsp yellow mustard seeds
- 1 Tbsp brown mustard seeds
- ½ tsp black peppercorns
- ¼ cup apple cider vinegar
- ¼ cup water
- ¼ cup honey
- ½ tsp kosher salt
Instructions:
- In a small bowl, whisk together ground mustard, mustard seeds, cider vinegar, and water. Cover and refrigerate overnight.
- Pour mustard mixture into a blender or food processor. Add honey and kosher salt. Pulse until mixture is the desired consistency. Place in a sealed glass jar and refrigerate 2-4 days before enjoying.
Makes about 1 cup
Roasted Beet Mustard
Ingredients:
- 2 Tbsp ground yellow mustard
- 2 Tbsp yellow mustard seeds
- 1 Tbsp brown mustard seeds
- 3 Tbsp dry white wine
- 2 Tbsp aged balsamic vinegar
- 1 small beet
- 1 Tbsp olive oil
- 1 Tbsp brown sugar
- Salt & pepper, to taste
Instructions:
- In a small bowl, whisk together ground mustard, mustard seeds, balsamic vinegar, and wine. Cover and refrigerate overnight.
- Preheat the oven to 400°F. Peel and quarter the beet. Place in a small pan with ½-1 cup water. Cover tightly with a lid or foil and roast for about 1 hour, or until tender. Cool to at least room temperature or refrigerate overnight.
- Pour mustard mixture into a blender or food processor. Add one quarter of the cooked beet, olive oil, brown sugar, and salt and pepper to taste.Pulse until mixture is spreadable but still a little seedy. If the mustard is too thick, add a splash of water or wine. Place in a sealed glass jar and refrigerate 2-4 days before enjoying.
Makes about 1/2 cup
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