Thanks, gardengal. I apologize. I should have mentioned that I know about making English-style mustard, but I'm looking for a keeping type.

And I guess Coleman's isn't that popular around here, because most of the dry mustard I buy seems rather faded when I mix it these days. I've always added dry mustard to things like deviled eggs, but nowadays they aren't very deviled, which I take to mean the mustard has been sitting on the store shelf a looong time before I buy it.

This question reminds me of a valuable lesson learned the hard way. When down-sizing many of my cooking books had to be donated to a library book sale. A sad day for me. One of them was a small, square book titled THE MUSTARD BOOK by Jan Roberts-Domininguez. Over the years I made every mustard recipe in this little treasure. I just did a search for this book and find that a copy in perfect condition is selling for $104.95! Do your own search and read the wonderful comments. Yes, I have learned to check book prices before donating them. Sadly, I never copied any of her recipes so cannot help. Check second-hand book stores and local book sales. This book is worth the hunt. Also I suggest that you search for 'making mustard using a food processor'. Hope it is helpful.

Well, I did find a copy for as little as $60 at abebooks, but that's still pretty steep. But thanks, I'll keep an eye out for it.

Impulse purchase thanks to nandina.

I used to make this mustard as Christmas presents. Got the recipe from someone who gave some to me; it was delicious!

Sweet Mustard Sauce

1 oz Coleman's Dry Mustard

1 cup dark brown sugar

1 cup cider vinegar

1 cup consommé - if using canned, make it according to directions on can - do not use it concentrated

2 Tb white flour

3 eggs - beaten

Mix dry ingredients together. Add all wet ingredients and mix well. Cook in double boiler until thick. Strain or put through a food mill.

Poor into cannon jars that have been sterilized and seal with caps.

Refrigerate.

Makes about 24oz

Enjoy the book, FOAS. Thanks for your recipe, Anglophilia.

I found this - it looks interesting...

https://www.thespruceeats.com/simple-mustard-recipe-1327475

Thanks, carolb. That's similar to the pommery style mustard that I make, although it makes a smaller quantity. Mine is to soak a 2/3 cup of mustard seeds in 1-1/2 water overnight, then next day add 1/4 cup vinegar, 2 tsp salt, and 1/4 cup honey and blend till creamy (which takes a very long time). I usually add turmeric, too.

I make all my own condiments and spice blends that includes obviously mustards. 6-7 years ago I was gifted a 35 pound sack of mustard seed so I did a lot of experimenting and researching recipes.

I make pickled mustard seeds just about every other month. We use some as is...very mild, but it is a great base for further blending into other spicier mustards.

Recipe HERE

(I cut down the sugar)

One cup makes aprox 2.5 cups. So a 1/4 cup added at the end to one of your favorite recipes will give that extra silky goodness.

Another good reference book is this old timer, HERE, BetterThanStoreBought...my copy was under 10 used.

Some holiday mustards and pickled shiitake I made for the holidays.

Also made a chili oil, the one with lots of toasted sesame seed.

Sorry! In my above comments I failed to mention THE MUSTARD MUSEUM located in Wisconsin. This is the mustard lover's dream site. Wander through it. Lots to see and learn. Over the years I have purchased all my mustard making supplies from them. Very reliable business. Have fun!

Thanks, sleevendog--I've already copied your pickled mustard recipe--it looks wonderful. Nandina, where in Wisconsin is it?

The Mustard Museum is located near Madison in Middleton, WI. Check their site for directions and info.

I was interested in the pickled mustard seed recipe. I just did a major pantry cleaning and knew I had a small amount of brown and yellow seed.

As is normal for me I made the recipe before realizing the brown seed needed soaking. So I resoaked rinsed drained and then added a small amount of vinegar, sugar and salt back.

So I am not sure the end result is right but I really like it. I have been adding to sandwiches and salads.

Thank you! I learned a new thing.

Looking for a good Dijon style recipe... with NO ADDED SUGAR. It isn't necessary (in my perhaps jaded opinion -- but, indulge me...).