Recipe: Homemade Mustard - Basic Dijon-Style Mustard, Honey Dijon, Hot Honey, Citrus, Jalapeno, Dried Herb, Horseradish, Champagne, Whole-seed, and Chinese Hot Mustard

Homemade Mustard
From: Ron Ackermann)
Source: Countryside & Small Stock Journal, Jan/Feb 1993)

The shelf life of mustard is indefinite. No matter what its age, mustard will not grow mold, mildew or harmful bacteria. It may dry out, lose its flavor or turn brown from oxidation, but even then it is safe to eat. If it dries out, just add dry wine or vinegar to reconstitute.

Vinegar can leach metal molecules from aluminum pans. Use plastic, glass, enameled or stainless steel utensils for making mustard. For storing and aging mustard, use only glass jars with plastic or enamel-lined lids.

Newly prepared mustard is at its most pungent (hot) state. If you like this degree of pungency, refrigerate it at this point. For a milder mustard, allow it to age. To age mustard, place it in a cool (70 to 80 degrees), dark place until it suits your taste. After aging to suit your taste, refrigerate mustard to retain its flavor.

The bright yellow "hot dog mustard" should not be considered the basic mustard for cooking. Dijon-style mustard is superior because of its ability to enhance many flavors. Make gifts by putting the mustard in a pretty jar and attaching the recipe. Dry mustard can be found at the grocer's spice section.

Basic Dijon-Style Mustard

2 cups dry wine
1 large onion, chopped
3 cloves garlic, pressed
1 cup (4 ounces) dry mustard
3 tablespoons honey
1 tablespoon oil
2 teaspoons salt

Combine wine, onion and garlic in a saucepan. Heat to boiling and simmer 5 minutes. Cool and discard the strained solids. Add this liquid to the dry mustard and stir until smooth. Blend in honey, oil, and salt. Return to the saucepan and heat slowly until thickened. Stir constantly. Allow the mixture to cool and place it in a covered jar. Age the mustard 6 to 8 weeks, or to suit your taste, then refrigerate it.

Take 1 cup of the Basic Dijon-Style Mustard and add one of the following to create variations:

Honey Dijon - Add 1/2 cup honey

Hot Honey Mustard - Add 3/4 cup dry mustard and 1/2 cup honey

Citrus Mustard - 1 tablespoon of lemon, lime or orange juice and 1 tablespoon honey

Jalapeno Mustard - 2 tablespoons canned jalapeno peppers (chopped) and 1 tablespoon juice from the can

Dried Herb Mustard - 1 tablespoon of dill weed, lemon thyme, rosemary, tarragon, or basil

Horseradish Mustard

1 cup dry mustard
1/4 cup honey
1/2 teaspoon salt
1/2 cup vinegar
1/4 cup oil
1 tablespoon fresh lemon juice
1/4 teaspoon grated lemon peel
5 tablespoons horseradish

Combine ingredients in a food processor or blender. Mix well. Jar and seal mustard. Age 2 to 8 weeks, then refrigerate.

Champagne Mustard

1 cup dry mustard
1/4 cup honey
1/2 teaspoon salt
6 ounces flat champagne
1 tablespoon fresh lemon juice

Combine ingredients in a food processor or blender. Mix well. Jar and seal mustard. Age 3 to 4 months, then refrigerate.

Whole-seed Mustard

1/2 cup whole brown mustard seed
3/4 cup dry wine
1 cup dry mustard
1/4 cup honey
1/4 teaspoon salt

Combine seed and wine in a bowl and let stand 3 hours. Transfer the mixture to a food processor or blender and blend to the desired texture. Add dry mustard, honey and salt. Blend well. Jar and seal. Age 2 to 8 weeks, then refrigerate.

Chinese Hot mustard

1 cup dry mustard
1/4 teaspoon corn oil
2 tablespoons honey
1/2 cup water

Mix ingredients. Jar and seal. Age 2 weeks, then refrigerate.