Flavored mustards

14 years ago

In the bretzel roll thread raspberry mustard is mentioned. Some years ago, during a visit to the Mt. Horeb, Wisconsin mustard museum I was intrigued by the number of flavored mustards and bought a few, including a Dijon/apricot/curry, which quickly became a favorite, especially on ham sandwiches.

Since then I've found I can use all sorts of flavors to make up my own specialty mustards, including the one above, just by mixing in some jam and seasoning. The apricot/curry remains my favorite.

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Comments (4)

anoriginal
14 years ago
Have made honey mustard instead of buying. Probably 1 part honey to about 3-4 parts spicy brown mustard... just kinda taste. Same with horesradish mustard... add enough horseradish until it tastes like I want it to.
lindac
14 years ago
I use this mustard as a base for several "additions"...like seedless raspberry jam, honey and horseradish....although it's plenty hot as it is!

Sweet Hot Mustard
1/4 c. Coleman's dry mustard ( Must be Coleman's or it will be bitter!)
1 1/2 T. cornstarch
1/2 t. salt
1/4 c. sugar
2/3 cup water
1/3 cup cider vinegar
Mix mustard with a little water and allow to stand. Mix cornstarch, salt, and sugar with the rest of the water until smooth. Add vinegar and cook over low heat stirring constantly for 5 minutes, remove from heat, cool slightly and add mustard mix.
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triciae
14 years ago
I made this homemade mustard for Christmas presents. It's great on its own but you could add to it as desired.

HOMEMADE WHITE WINE SPICY MUSTARD

3/4 cup brown mustard seeds
3/4 cup yellow mustard seeds
1 cup white wine vinegar
1 cup dry white wine
1/4 cup extra virgin olive oil
1/4 cup sugar
2 tablespoons dry mustard
1 tablespoon salt
1 to 2 teaspoons red pepper flakes (optional)
1/2 teaspoon black pepper

Put all ingredients into a deep, medium-sized bowl, stir well, cover and set aside at room temperature, stirring once or twice, for 24 hours.

Transfer contents of bowl to a food processor and puree until creamy. Transfer mustard to jars, seal tightly and refrigerate.

Makes about 3 cups.

/tricia
seagrass_gw Cape Cod
14 years ago
maxmom - that apricot/curry mustard sounds great - I've fooled around with a recipe for pork chops that would work really well with it - maybe I'll try mixing some apricot jam and curry into some Dijon mustard. I like Maille Smooth & Creamy Dijon.

Don't know where I got the recipe for the chops - could have been this forum - but what I do now is pretty far from the original. If anyone recognizes it, DH & I thank you very much!!

Salt and pepper thick bone-in pork chops with the tenderloin attached. Brown in a bit of olive oil on both sides in an ovenproof skillet. Once browned, generoursly spread one side of each chop with Dijon mustard and pat on a thick layer of seasoned Panko crumbs. Put in oven at 325 and bake until tender.

seagrass

Flavored mustards

Comments (4)

anoriginal

lindac

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triciae

seagrass_gw Cape Cod

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