or Connect
New Posts  All Forums:Forum Nav:

Anyone make mustard?

post #1 of 23
Thread Starter 

I am curios if anyone on the forum makes their own mustard. I did a search and didn't come up with anything. I thought it would be fun to serve home made mustard with some of my smoked meats.

post #2 of 23

Red it is fairly easy to make Colmans Mustard Powder mix equal parts cold water and powder let sit 10 min. your done.

Hope this helps

post #3 of 23

Check out some vids on YouTube as I did....some awesome mustard making going on there......Willie

post #4 of 23

Have never made mustard. Did check out the videos pretty cool. Thanks for the post. I do use Coleman's dry mustard In some of my rub's and BBQ sauce. CF

post #5 of 23
Originally Posted by chilefarmer View Post

Have never made mustard. Did check out the videos pretty cool. Thanks for the post. I do use Coleman's dry mustard In some of my rub's and BBQ sauce. CF

I use it in Deviled Eggs, Potato Salid, Coleslaw

post #6 of 23
Colemans, water and soy sauce is a great dip for sashimi!
post #7 of 23
Thread Starter 

Thanks everyone. I went and checked out some of the videos. The spicy brown mustard that geniusinexile made looks really good.

post #8 of 23
Originally Posted by Red Dog View Post

Thanks everyone. I went and checked out some of the videos. The spicy brown mustard that geniusinexile made looks really good.

This is the one that had me laughing my a** off.....as he stuck his head in the FP and nearly fell over from the fumes



post #9 of 23
Thread Starter 

Now that's funny! I don't care who you are!

post #10 of 23

Here's some reading for you . . .http://www.smokingmeatforums.com/newsearch?search=making+Mustard&=Search

post #11 of 23
I made a batch using this recipe but with a gluten free ginger beer. I plan on serving it with the Xmas ham. http://www.saveur.com/article/Recipes/Spicy-Guinness-Mustard

Next batch I'll use the Guinness.
post #12 of 23

This is one of my favorite mustard recipes.  I lost the original I was given decades ago and found this one online several years ago.  I love sweet and hot mustard and this is a GREAT recipe.  Easy to make too.   


Sweet and Hot Mustard


This recipe can be easily halved.  From the Internet it appears you can also use apple cider vinegar in place of malt vinegar but I'll bet it changes the flavor a little.  I can remember the person who originally gave me the recipe stressing that you had to use malt vinegar to get the best results.


1 (4 ounce) can dry Coleman's dry mustard
1 cup malt vinegar
1 cup sugar
6 eggs, beaten



1. In a small stainless steel or glass bowl, mix the mustard and the vinegar until smooth. Allow to sit in an airtight container in the refrigerator for at least 3 hours to overnight.

2. Combine the mustard mixture with the sugar and eggs in the top of a double boiler.

3. Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).

4. Store in refrigerator.


Yield: 2 cups

Source: http://christmas.food.com/recipe/sweet-and-hot-mustard-197141#ixzz1rtRDxZCJ

post #13 of 23
Thread Starter 

Thanks guys. Will give them a try.

post #14 of 23
Now for a snappy Chinese mustard. 1/3c ground mustard and 1Tbl of water. Adjust amounts to increase amount of mustard.....
post #15 of 23

Here is a recipe for Hot Horseradish Mustard, which I love.

Given to me by a friend.



Senf mit Mitteriech (Horseradish Mustard)

8 oz of dry hot mustard powder
1/4 cup dried brown mustard seed
3 & 1/2 tsp turmeric
1/4 tsp white pepper
1 & 1/2 tsp salt
2 & 1/2 tsps emulsified horseradish (fresh)
3 tbs honey
5 fluid oz of white vinegar
4 fluid oz of water
2 to 3 drops liquid smoke

Emulsify horseradish, in a blender or food processor, mix all ingredients in a bowl (NOT made of aluminum) very well, pack into small jars and process in boiling water bath for 10 minutes, remove from bath and allow to cool.


Refrigerate to keep mustard hot.

For more mild the mustard, store in a dark cupboard a couple of months.

If you want the original recipe, minus the liquid smoke, take an old pie tin and drill or punch holes thru it from the bottom, this forces the metals rupture up from the bit, pour in the brown mustard seed, the rupture points will keep the seeds from falling out of the tin, but allow smoke to penetrate the seeds.

Place a small amount of wet sawdust or woodchips on the fire or the smudge pan,(electric smoker) on low heat, allow the moisture to leave the chips or dust to dry, under the heat of the smoker.  Once the smoke begins, place pan into the smoker, and smoke for 4 minutes with a closed damper, remove pan and allow to cool, proceed with the recipe, hope you enjoy, and Merry Christmas to all.



This stuff will your sinuses very quickly and make your eyes water when fresh!

Put it on a brat and I'm in heaven!

post #16 of 23
Thread Starter 

Well our first mustard is done. Man is this some tasty zesty stuff! I tried it out yesterday on a smoked turkey sammy. I will try to get the recipe up sometime today. It is very easy as it doesn't require any cooking.


Finished and jarred.


This is a second batch using a slightly different recipe but the same technique.

post #17 of 23
Looking good red dog! I look forward to the recipe
post #18 of 23
Thread Starter 

So here is the recipe.


Bordeaux Mustard


2/3 cup yellow mustard seeds

1/2 cup brown mustard seeds

1 cup red wine vinegar

1/2 cup dry red wine

4 cloves garlic minced

2 Tbs sugar

2 Tbs Worcestershire sauce

2 tsp salt

1/2 Tsp dry tarragon, crumbled

1 Tsp dried marjoram, crumbled

1 Tsp ground white pepper

1 Tsp turmeric


    In non reactive container, quart jar, combine vinegar, wine, seeds, and garlic. Let stand at room temperature for 48 hours continually adding enough wine and vinegar in proportion to keep seeds covered.

   Scrape soaked seeds into a food processor and add remaining ingredients. Process on high to a creamy texture. I wasn't happy with the texture from the food processor so I let sit in the refrigerator overnight and then blended in a blender. You can add more wine and vinegar to achieve the texture you want. Put in jars and keep refrigerated. This mustard benefits from aging.

post #19 of 23
Thread Starter 

We are currently making a German whole grain mustard that uses cider vinegar and beer. We will see how it turns out also.

post #20 of 23

Looking good Clay! I haven't made mustard since last year. Looking forward to hearing how your beer batch turns out. Are you using a local Microbrew?


I was listening to Splendid table a while back on NPR and or OPB and they had a piece on making mustard. The lady they were interviewing said that to get the most heat and flavor from the seeds it is best to hydrate using cold water. Then grind then seeds. After grinding you can add the vinegar, beer and other ingredients. Not sure if it makes a difference or not but would be worth a try to see.


Found the article online:



Edited by dirtsailor2003 - 12/23/14 at 6:45am
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion