The Pioneer Woman Tasty Kitchen
Profile Photo

Homemade Mustard

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

3
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Yummy, easy, homemade. Get ready to impress your friends and family.

Ingredients

  • 1-¾ cup Mustard Flour
  • 1 cup Sugar, Divided
  • 1 whole Small Onion
  • 2 cloves Garlic
  • 2-¼ cups Water
  • 2-½ ounces, fluid Vinegar
  • 2 Tablespoons Salt
  • 1 whole Bay Leaf
  • 2 pieces Clove
  • 2 pieces Juniper Berry
  • 5 pieces Peppercorn

Preparation

Mix the mustard flour with the sugar (reserve 2 tablespoons of the sugar).

Slice the onion and garlic into chunky pieces.

Pour the water and vinegar into a pot, add all the spices as well as the sliced onion and garlic and the reserved 2 tablespoons of sugar. Let it boil for a couple of minutes and afterwards, simmer on low temperature for about 5 minutes.

Pour the hot stock through a sieve into a large bowl. Slowly add the mustard flour and sugar mix and stir well until everything is mixed together into a smooth paste.

While still hot, fill the mustard into small glasses (I get three 200-milliliter glasses out of one recipe) and tightly screw on the lid.

The mustard will be very, very, very spicy for the first couple of weeks. Don’t let the amount of sugar fool you. It’s seriously eye-wateringly hot. It’ll mellow down quite a bit if you keep it in the fridge for a while (at least 2 weeks). If you like it hot, hot, hot, you’ll love the mustard from the first day.

I should also tell you right now that the stock doesn’t (thanks to the vinegar) smell very pleasant. But it’s worth it!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Ginger Syrup
Profile Photo by Willamette Transplant in Condiments
Ginger simple syrup is a golden opportunity to make the most...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Pumpkin Pie Spice
Profile Photo by Willamette Transplant in Condiments
Homemade pumpkin pie spice—we’ll show you the basics of this flavorful...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Blueberry Chia Jam
Profile Photo by Cheryl Whyte in Condiments
You can feel good about eating this all-natural blueberry chia jam...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Homemade Super-Green Pesto
Profile Photo by Cheryl Whyte in Condiments
Why not forget about buying a processed jar of pesto and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Strawberry Sauce
Profile Photo by Beth Pierce in Condiments
This easy Strawberry Sauce has 3 ingredients and it only takes...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy