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Homemade Mustard Recipe
Why make your own mustard? After all, it is very cheap in the stores. Well, your objective for making your own should not be to save money. Rather, your goal should be to make mustard as you like it, rather than the way the store thinks you like it. When you make your own you have the ability to adjust ingredients as you like, altering the taste of the final produce.
We have tested this recipe with varying results, but it will certainly make mustard. Our results were a little thicker than store bought mustard but it had a good flavor.
Ingredients
* 1/2 cup dry mustard* 1/2 cup all purpose flour
* 1 teaspoon salt
* 1 tablespoon sugar
* 1/2 cup white vinegar
* 1/2 cup water
* 2 eggs
* 1/2 teaspoon turmeric (for color)
* 1 tablespoon softened margarine
Directions
1. Mix all ingredients EXCEPT MARGARINE in medium sauce pan. Mix thoroughly to dissolve flour as best you can.2. Place on low heat and stir constantly until mixture thickens and begins sticking to bottom of pan. 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 want to add additional margarine to get a thinner, creamier mix.
Makes just under 1 pint.
Note 1: You must stir the mix constantly after heat is applied. It will thicken very fast. Total cooking time is only 2 or 3 minutes.
Note 2: Be very careful with turmeric; it will stain practically everything it contacts (counter tops, utensils) and is very difficult to remove.
Note 3: For a spicy mustard, add a teaspoon of horseradish.
Note 4: This recipe makes a fairly thick mustard. To make a thinner, creamier mustard, add additional margarine, as noted in step 4 above.
Note 5: You can experiment with additional or less vinegar and sugar to alter sweetness or tartness.
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