Recipe: Homemade Mustard Collection

Your friend can contact her county extension agent, or the food science department of your state college and get the processing info' she needs.

Here's some ideas for other mustards.

Joe

SWEET HOT MUSTARD
1 c. sugar
1 1/2 c. dry mustard (4 oz.)
3 beaten eggs
1 c. white vinegar
Dash of salt
Mix sugar and dry mustard together. Add eggs and vinegar and salt. Microwave on medium-high 5-7 minutes, stirring often until thickened or cook on stove approximately 10 minutes. Makes 2 cups.

JEAN'S FABULOUS MUSTARD
1 (4 oz.) Coleman's mustard (dry)
1 c. cider vinegar
1 c. sugar
2 eggs, beaten
1/2 tsp. salt
2 c. Best Food mayonnaise
Mix together and let stand overnight the dry mustard and cider vinegar. Next day, add to this mixture the sugar, eggs and salt. Cook over low heat until it thickens. Let cool. Add mayonnaise. Put in small jars for gifts. Must be kept refrigerated. Great for Christmas gifts or boutique sales.

ZESTY MUSTARD
3/4 c. white wine vinegar
2 tbsp. flour
3/4 c. half & half
1/3 c. dry mustard
1/2 tsp. salt
1/3 c. sugar
1 egg, beaten
Combine vinegar and mustard in top of a non-aluminum double boiler (do not stir). Cover and let stand at room temperature at least 8 hours. Combine sugar, flour, and salt; gradually add to mustard mixture, stirring well with a wire whisk. Blend in half & half. Bring water to a boil; reduce heat and cook, stirring constantly until slightly thickened. Gradually stir about 1/4 of hot mustard mixture into egg; quickly add to remaining hot mustard mixture, stirring constantly with a wire whisk. Continue to cook over simmering water, stirring constantly until smooth and thickened. Remove from heat, cool and spoon into 1/2 pint jars or airtight containers. Store in refrigerator. Stir well before serving. Yield: 2 (1/2 pints).

HOT MUSTARD DIP
4 oz. (lg. can) Colman's dry mustard
1 1/4 c. vinegar
1 1/4 c. sugar
2 eggs
1 c. sour cream
Combine Colman's dry mustard and vinegar. Whisk well and let stand overnight. Beat 2 eggs and 1 1/4 cups sugar. Add to mustard mixture and whisk well. Cut until like custard (about 15-20 minutes, use double boiler or single pan on low). Add 1 cup sour cream after cooking (add more sour cream if too spicy). Keep refrigerated. Serve with crackers, cheese sticks or cubes, bread sticks.

HOT HOMEMADE MUSTARD
4 tsp. flour
2 tsp. sugar
1/2 tsp. dried mustard
Pinch of turmeric
Vinegar to thin
Mix ingredients. Allow to sit 2 hours in refrigerator. Serve over ham or use in dishes where hot mustard is desired.

MIX YOUR OWN MUSTARD
1 c. sugar
1 c. cider vinegar
3/4 c. (1/2 oz. can) dry mustard
3 eggs
Whirl all ingredients in blender until smooth. Cook and stir in double boiler over simmering water until thickened, about 10 minutes. Store in covered sterilized jars in refrigerator. Makes 2 1/4 cups. Optional: You can add different herbs for flavors.

CHAMPAGNE MUSTARD
1 container (2 oz.) of dry mustard
3/4 c. sugar
1/2 c. champagne
1/2 c. cider vinegar
3 eggs, slight beaten
In 2 quart microwave-safe bowl combine mustard and sugar. Whisk in champagne, vinegar, and eggs. Microwave (high), 6 to 7 minutes, whisking after every 2 minutes. Serve warm or store in covered jar in refrigerator. Makes 2 cups. Team this pugent mustard with London Broil, Chinese appetizers or an assortment of sausage.

SWEET AND SPICY MUSTARD
3 tbsp. dry mustard
1/4 c. sugar
1 tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1/2 c. vinegar
1 tbsp. butter--Note:
To quadruple recipe, use:--
2/3 c. mustard
1 c. sugar
4 tbsp. flour
2 tsp. salt
8 eggs
2 c. vinegar
4 tbsp. butter
In top of double boiler, combine mustard, sugar, flour and salt. Stir to mix well with a fork. With a wire whisk or fork, beat in eggs and the vinegar until smooth. Place over boiling water and cook until thickened, stirring constantly. Add butter and stir until melted. Cool and put in jar with tight lid. Keep refrigerated. Makes 1 1/2 cups. Makes five 8 ounce jars.

MUSTARD VARIATIONS
--HERBED MUSTARD: (1 cup)--
1 c. powdered dry mustard
1 c. sugar
1 tbsp. cornstarch
1 c. white vinegar
1 egg (optional)
1 tsp. fresh tarragon leaves
1 tsp. basil leaves
--DILL MUSTARD: (1 cup)--
1 c. crushed mustard seeds
1 c. brown sugar
1 tbsp. cornstarch
1 c. apple cider vinegar
1 egg (optional)
1 tsp. fresh dill or 2 tsp. dried dill weed
In bowl combine mustard, sugar and cornstarch; add vinegar. Let stand overnight in cool place. Next, add egg if used. Cook mix over low heat in double boiler for 10 minutes or until thicken and smooth. Add herbs of your choice. Cool. Pour into jars. Cover and keep refrigerated. Tip: These should not be stored long periods, it is best to make small amounts. 3-4 months.

SWEET 'N HOT MUSTARD
1 c. sugar
2/3 c. dry mustard
3 eggs, well beaten (may use egg substitute)
2/3 c. white vinegar
In medium saucepan, whisk together sugar and mustard until WELL blended. Add eggs and vinegar, blending well. Using a wooden spoon, cook over low heat, stirring until thickened, about 10 minutes. Cool slightly, spoon into containers; 1/2 pint jars. Cover and refrigerate up to one month or longer. May use immediately. Serve with ham, corned beef, turkey, chicken, cold cuts or cheese, and in sandwiches.

HOMEMADE MUSTARD
4 oz. dry mustard
2 eggs
1 c. cider vinegar
1 c. mayonnaise
1/4 c. honey
1/4 tsp. salt
1/4 c. horseradish (optional)
Bring mustard, eggs, vinegar to boil. Simmer until thick. Store in refrigerator overnight. Next day add rest of ingredients. Pour in jars, store in refrigerator.

HOT HORSERADISH MUSTARD
1/2 c. dry mustard
1/2 c. cider vinegar
3 tbsp. honey
2 tbsp. drained prepared horseradish
1 tsp. red pepper flakes
1/4 c. mustard seeds
1/3 c. white wine vinegar
Combine all ingredients in a blender. Process until smooth. Store in tightly covered jars for several months.

SWEET `N HOT MUSTARD
1/2 c. chopped onion
1 clove minced garlic
1 c. dry white wine
2/3 c. dry mustard
1 1/2 tsp. vegetable oil
1 tbsp. honey
1 tsp. salt
2-3 drops hot sauce
1. Bring onion, garlic and wine to a boil. Simmer for 5 minutes. 2. Pour in a bowl to cool them. Strain into dry mustard, beat until smooth. 3. Beat in remaining ingredients, cook over low heat. Stirring until it thickens. Cool. Pour into small jars.

HOT PEPPER MUSTARD
1/2 bushel hot peppers, chopped
1 qt. vinegar
1 qt. prepared mustard
3 tbsp. salt
3 lb. brown sugar
1 c. flour
1 pt. water
Combine peppers, vinegar, mustard, salt and brown sugar. Cook for 15 minutes. Then stir in flour and water and cook for 10 minutes more. Pour in jars and seal.

HOT MUSTARD
2 c. sugar
1 tsp. salt
1 1/2 c. cider vinegar
6 oz. dry mustard
1/2 tsp. black pepper
1/4 tsp. red pepper
1/4 tsp. white pepper
3/4 c. cold water
1/2 stick oleo
3 beaten eggs
Heat sugar, salt, and vinegar on low. Add mustard, peppers, and cold water to make paste. Add to vinegar-sugar mixture. Add oleo and eggs; bring to a boil, stir constantly. Cook slowly about 6 minutes. Cool and bottle or put in jars.

MAGNIFICENT MUSTARD
1 c. vinegar (white or cider)
1 c. dry mustard
2 eggs, well beaten
1 c. sugar
Mix vinegar and mustard together and let stand overnight. Add eggs and sugar. Bring to a slow boil and cook until mixture coats the back of the spoon - about 10 minutes. Cool and then refrigerate. For gift giving, spoon into small glass jars (a great way to recycle glass spice jars and baby food jars).

SWEET HOT MUSTARD
1 1/2 c. white wine vinegar
6 oz. dry mustard
2 eggs
1 1/2 c. sugar
2 tsp. salt
In a glass bowl, combine the vinegar and mustard; allow to stand overnight. The next day, place the eggs in the top of a double boiler and beat slightly. Add the sugar and beat smooth, then beat in the vinegar-mustard mixture. Cook over simmering water until mustard is thickened and begins to bubble in the middle. Transfer to an electric mixer bowl and beat 5 minutes; add salt. Pour into 1 quart glass jar or 4 (8 oz.) jars and store in refrigerator.

HOT PEPPER MUSTARD
6 hot peppers, ground fine
2/3 c. prepared mustard
2/3 c. vinegar
1/2 tsp. salt
1 c. sugar
Thicken with 1/4 cup flour and water. Bring above ingredients to a boil. Combine flour with water as you would for gravy. Remove hot mixture from burner and gradually add flour mixture. Return to heat and stir until thickened. Seal in jars and process in water bath for 5 minutes. Can be put in jars and keep in refrigerator for 2 months.

"IT'S REALLY HOT BUT SWEET" MUSTARD
6 oz. dry mustard
1/2 tsp. black pepper
1/4 tsp. white pepper
3-4 oz. cold water
2 c. brown sugar
1 1/2 c. vinegar
Salt to taste
1/2 stick butter
3 eggs
Mix first 4 ingredients to make a paste. Add next 4 ingredients to paste. Beat well. Add eggs, beaten well to mixture. Bring mixture to a boil and then remove from heat. Use mixer to blend well. Warning: Stand back from steam rising from pan as you mix after boiling as fumes are very potent and will cause tearing. Refrigerate in small jars. Great Christmas gifts for neighbors. A little goes a long way!

MUSTARD
1 c. tarragon vinegar
1 (4 oz.) can dry mustard
1/2 c. sugar
1 tsp. salt
1/4 lb. butter
6 eggs
1/2 c. lemon juice
Put mustard into bowl; pour vinegar over mustard. DO NOT MIX. Let stand at least overnight, 24 hours. Next day mix sugar, salt, and butter into vinegar and mustard. Cook in microwave until boiling, boil 3-5 minutes. Add eggs one at a time, stirring well after each. Add juice of lemon. Mix thoroughly. Cool and refrigerate. Makes several jars.

MUSTARD
6 oz. dry mustard
1/2 tsp. pepper
1/2 tsp. red pepper
Enough water to make a smooth paste
2 c. sugar
Vinegar or tarragon vinegar
Bring paste, sugar and vinegar to a boil. Add 1/2 to 1 tsp. salt. Add 1/2 to 1 stick of butter or margarine. Blend 3 eggs in blender, beat until fluffy. Add all of the above to the mixture into the egg, slowly, while in blender. Put on heat and bring to boil. Put in sterilized jars and cap.

LYNN'S MUSTARD
2 cans dry mustard
1 c. tarragon vinegarLet sit for 3 hours. Don't stir.
6 eggs
1 stick butter
3/4 c. sugar
1 tbsp. salt
Put in double boiler over hot boiling water. Add sugar and salt. Add eggs, one at a time, and beat. Add butter in hunks. Cook 5 minutes. Can be put in small jars for "Hostess Gifts" during the holidays.