Where it's ALL about food!

Toggle Navigation

Homemade Mustard

Homemade Mustard

This delicious homemade mustard is hot and spicy! Goes great with cold meats or on sandwiches or hot dogs.

Below this recipe, is another homemade mustard recipe for low sodium mustard. Tasty without added salt. Below that, we also have a recipe for a folk remedy to relieve congestion.

Ingredients

1/3 cup mustard seed
3 tablespoons dry mustard
1-1/2 teaspoons black pepper
1/2 cup cider vinegar
1/2 cup dark beer
2 cloves garlic, finely chopped
1/4 cup firmly packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice

Directions

Mix the mustard seed, dry mustard, and vinegar in a small bowl. Cover with plastic wrap and let sit 3 hours at room temperature.

Place the remaining ingredients in a small saucepa, add the mustard mixture and stir well. Bring t oa boil over moderate heat, then reduce the heat to low and let simmer 5 minutes, stirring occasionally.

Remove from the heat and transfer to a clean, hot preserving jar. Seal tightly and cool to room temperature. Will keep month tightly covered and refrigerated.

Nutrition Information

Recipe makes 1 cup.

Variation: Low Sodium Mustard

Tasty without added salt.

1/3 cup mustard seed
1/3 cup dry white wine
1/2 cup white vinegar
1/2 cup water
2 tablespoons honey
1/4 teaspoon ground allspice
1/8 teaspoon each ground cinnamon and ginger

Mix the mustard seed, white wine and vinegar in a medium size bowl and let stand 3 hours at room temperature. Transfer to a food processor or blender and add the water, honey, allspice, cinnamon and ginger. Process until fairly smooth.

Place the mixture in the top of a double boiler over simmering water and cook, stirring occasionally, until thickened, about 10 to 12 minutes. Pour into a hot, clean canning jar and let cool to room temperature, then cover tightly.

This low sodium mustard will keep 1 year refrigerated. Yield: 2 cups.

Mustard Plaster Recipe

A folk remedy for relieving chest congestion due to colds. Caution: Discontinue use immediately in case of allergic reaction. Dried Mustard

1 tablespoon dry mustard
1/4 cup flour (for adults) or 6 tablespoons flour (for children)
Lukewarm water

Sift together the mustard and flour in a medium-size bowl. Slowly add just enough water to make a paste. Spread the plaster on a piece of muslin big enough to cover the chest area. Place another piece of muslin on top.

To use, make sure the skin is dry, then place the mustard plaster on the chest. Check frequently and when the skin begins turning red, usually after 10 to 20 minutes, remove the plaster. (Do not use for more than 30 minutes at a time). Rub the area with petroleum jelly to hold in the heat. Use the plaster twice a day until the congestion clears up.

You may also like...

Share This Page

Sauce Recipes | Back to Recipe Collections