Homemade Mustards

Martha Stewart has 3 different recipes for making your own mustard. Of course MS has 3 recipes!

Ingredients

Each makes about 3 cups

• FOR ENGLISH MUSTARD
• 1/2 cup brown mustard seeds
• 1/4 cup yellow mustard seeds
• 1 cup dark beer
• 1 1/4 cups white-wine vinegar
• 1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 teaspoon ground allspice
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground mace
• FOR RED-WINE MUSTARD
• 1/4 cup yellow mustard seeds
• 1/2 cup brown mustard seeds
• 1/2 cup dry red wine
• 1 cup red-wine vinegar
• 1 teaspoon freshly ground black pepper
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon dried marjoram
• FOR GREEN PEPPERCORN MUSTARD
• 1/4 cup yellow mustard seeds
• 1/4 cup black mustard seeds
• 1/2 cup dry sherry
• 3/4 cup balsamic vinegar
• 2 tablespoons green peppercorns
• 1/3 cup olive oil
• 2 teaspoons salt
• FOR PINK PEPPERCORN MUSTARD
• 1/4 cup yellow mustard seeds
• 1/4 cup black mustard seeds
• 1/2 cup dry sherry
• 1 1/4 cups white-wine vinegar
• 2 tablespoons pink peppercorns
• 1/3 cup olive oil
• 3 tablespoons chopped fresh tarragon
• 2 teaspoons salt

Directions

1. In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

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