Homemade Mustard Recipe
May 8, 2009
If you wish your store bought mustard was a little sweeter or tart or..??? Why not make your own? You can with this recipe and adjust the flavors to whatever you like.
You might find this mustard to be a little thicker than store bought mustard but it has a very good flavor. Be very careful with turmeric; it will stain practically everything it contacts (counter tops, utensils) and is very difficult to remove.
Don't be afraid to experiment with additional or less vinegar and sugar to alter thickness, sweetness or tartness.
Home Made Mustard
Yield: 1 pint
- 1/2 cup dry mustard (powdered spice)
- 6 tablespoons all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup white vinegar
- 1/2 cup water
- 2 eggs
- 1 teaspoon horseradish (optional - add only if you want spicy)
- 1/2 teaspoon turmeric (for color)
- 1 tablespoon softened margarine
1. Mix all ingredients EXCEPT MARGARINE in a medium sauce pan.
2. Place on low heat and stir constantly until mixture thickens and begins sticking to bottom of pan (about 2-3 minutes). The mix will be lumpy.
3. Remove from heat and stir in margarine.
4. Use a potato masher or electric mixer set on slow to beat mustard until you have a smooth consistency. You may need to add additional margarine to get a thinner, creamier mix.
5. Transfer to a sealable jar and store in refrigerator.