Basic Yellow Mustard
2T ground whole yellow mustard seeds (106c, 7.82k, 5.58p, 3.2f)
1/4C ground mustard powder 41.25c, 4.86k, 2.47p, 2f)
1/8t garlic powder (1.12p, .25k, .05p, .03f)
1/8t paprika (.75c, .15k, .04p, .1f)
1/4t turmeric (2c, .36k, .04p, .13f)
3/4t salt
2oz room temperature water
4T apple cider vinegar
Nutrition: 10 servings, 1T = (15.11c, 1.34k, 1.06p, .55f
Directions:First gather all the ingredients and pull out your mortar and pestle. 2) Grind the mustard seeds in the mortar and pestle or spice grinder. You can have it chunky or powdered, your choice. The more you grind the seeds the spicier the flavor. 3) Combine the ground seeds, mustard powder, and salt, mix well. Then add the water and let it sit ~5-10 minutes before you add the vinegar. Using cold water will make it hotter, warm water will make it less spicy. 4) Put the mixture in a clean jar and tighten lid. Let sit for 2 days in the pantry. (It needs time to settle the flavor and thicken, otherwise it can be bitter if consumed too early.) After two days you can use the mustard and keep it in the fridge at that point so it does not continue to “cook.”
Mild American Mustard
Use white mustard seeds for the typical yellow American mustard, add 1/2t turmeric instead of just 1/4th, and use warm water to reduce heat
Nutrition: 10 servings, 1T = (17.11c, 1.7k, 1.1p, .68f
Beer Mustard
Use 2 oz beer (26c, 2.12k, .28p, 0f) in place of the water.
Nutrition: 10 servings, 1T = (41.11c, 3.46k, 1.34p, .55f
Dijon Style Mustard
Use brown mustard seeds, 2oz white wine (48c, 1.48k, .04p, 0f) in place of the water, and use tarragon infused vinegar instead of apple cider vinegar.
Nutrition: 10 servings, 1T = (89.11c, 4.94k, 1.38p, .55f
Honey Mustard
Add 2t honey (128c. 34.6k, .12p, 0f) to the mixture
Nutrition: 10 servings, 1T = (169.11c, 38.06k, 1.46p, .55f
Hot Mustard:
Use black mustard seeds and COLD water to mix.
Nutrition: 10 servings, 1T = (41.11c, 3.46k, 1.34p, .55f
Really Hot Mustard
Make a Hot Mustard and add a dash of ~1t zested horseradish (2c, .56k, .06p, .2f)
Nutrition: 10 servings, 1T = (43.11c, 4.02k, 1.4p, .57f
