Best 3 Sharp Dark Mustard Recipes

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

SHARP DARK MUSTARD

Steps:

• Combine vinegar, cloves, peppercorns, bay leaves and salt, Boil over medium heat, reduce heat and simmer 5 minutes Strain into a small bowl.
• In another bowl mix the mustard and sugar.
• Add vinegar mixture slowly as you are whisking constantly.
• Beat until smooth.
• Pour into a jar and refrigerate.

WHISKEY MUSTARD

Steps:

• Grind the mustard seeds to a powder, I use a coffee grinder.
• In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
• Then add the flour with the cayenne (if using) mix well.
• Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
• Cover and leave overnight.
• Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
• Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
• After opening keep in the fridge.