Homemade Deli Style Mustard
July 8, 2008 by Marye Audet
Filed under Home & Living
I have to laugh when I have people over for a cookout the first time and they see the homemade mustard and catsup on our table. Generally there is a look of shock and then..
“I did NOT know you could make mustard! ”
“I did not know you could make CATSUP!”
So..first let me remind you that mustard and catsup graced the family table long before Heinz and French’s existed. It isn’t hard to make and the end result is so much better than what you can buy in the store.
Homemade Deli Mustard
5 tbs dry mustard
1/4 c mustard seed
1/2 c water
1 c cider vinegar
1 clove garlic, crushed
2 tbs dark brown sugar or honey
1 tsp salt
1/4 tsp each:
- ginger
- allspice
- cinnamon
In a heavy non-aluminum saucepan whisk the dry mustard, the mustard seeds and water. Set aside.
In a second pan combine the rest of the ingredients. Bring to a boil and simmer for five minutes.
Whisk vinegar mixture into mustard mixture and simmer ten minutes more.
Let stand two hours for the flavors to mellow.
Use a food processor to get he texture you prefer.
Yield: about 2 cups
You can use it fresh or process it in small jelly jars and store. Letting it mellow a few days improves the flavor even more.
Try adding chipotle granules, dill, or other herbs and spices to vary the flavor.
I think you will like this a lot. Give it a try for your next barbeque.
Image:Marye Audet
Yum… this looks perfect! How long does it stay good? I’m really, really not a canner. (At least, not yet).
It iwlls ay good in the fridge a month or so unsealed, or about a year if you do the whole water bath/pressure canner thing. it would probably freeze well too.
That sounds so yummy! Thank you for the recipe!
~Kelli
Let me know what you think Kelli
Marye, thank you for the recipe. Please give us the recipe for the homemade ketchup also…plus others. While I’m in requesting mode, please post a list of staples in your home…tea tree oil, ground mustard. I am wanting to learn!
LOL! Strawberry gal…I am making a list.
Hi!
When making the recipe in bulk, 20 cups for example, will all ingredients be 10X the amount or will adjustments will need to be made? I was mainly concerned about the liquid ingredients.
Thank you, Diana
Yikes! Diana..I have no clue, sorry! I tend to make it a little at a time.