Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This is a very easy recipe and once you make a batch you can keep it for months. It also makes a wonderful gift around the holidays, or anytime! From Cooking with Caprial, American Bistro Fare cookbook. Cook time is standing time.

Ingredients Nutrition

Directions

  1. Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
  2. Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!

Reviews

(4)
Most Helpful

This is such a beautiful and inexpensive gift! I used fresh basil and dried rosemary. For anyone that doesn't have a food processor, pounding it in a mortar and pestle works well.

peachy_pie April 18, 2008

WOW! This mustard is so good! I have been looking for a mustard recipe to replace store bought, and this is it! It has outstanding flavour and is so easy! I didn't have fresh herbs, so i substituted 1 tsp each of dry basil, thyme, and rosemary, and 1/2 tsp of dry sage for the fresh herbs, and it worked wonderfully. Next time I'll try the fresh, and see how much of a difference it makes.

raspberryjello July 10, 2007

Dugan LOVES mustard and he loved this one. I let it mellow for a week and served it on his favorite sandwich- grilled ham and "monster" cheese He means Muenster. He said, "Dat's good! What jar dat in?" I told him it wasn't from a jar that a nice lady at 'zaar gave me the recipe. "Hmm", he said. Today I go to use the mustard for more noble purposes before I wrote the review. It was gone. Missing. I rang him up down at his garage and said, "Dugan, Honey, I can't find that mustard- do you know where it is"? "Yeah, I brought it ta work wid me. Me and the guys bought Chicken McNuggets and we're dippin' 'em in it." I was stunned. "Is there any left"? But unfortunately, he replied, "Nope- it was good, though. Can you get some more"? What can one to do but go make some more for the simple beast. But I assure you that the next batch will be kept under close scrutiny and tight security. It will be used in a way worthy of it and not be scarfed down by a bunch of grease monkeys in a mechanics shop on their lunch break. I'm sorry. But he thoroughly loved it and that was my intent on making it, I suppose. Off to the market I go for fresh ingredients. But ya know- I bet those were AWESOME McNugguts.

Pot Scrubber July 28, 2005

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