Anyone have a homemade mustard recipe?

These are all so great, thank you! Just bought everything I need to try a few of these.

For the champagne mustard -- whole eggs. It's an old recipe; my guess is Pennsylvania Dutch, since that was my grandmother's style.

And I should have mentioned there are lots of appealing mustard recipes (many of which I cited above) at Punk Domestics' site: http://www.punkdomestics.com/search/node/mustard

I have quite a few, including beer & caraway, cranberry, herbed honey, lemon tarragon wine, lemon sage, rosemary & thyme, stout beer, sun-dried tomato, and tarragon-dijon, but the one following is my favorite. I will be happy to post any of the others if you want - just let me know which.

Fig and Port Grainy Mustard

1½ Tablespoons Brown Mustard Seeds
1½ Tablespoons Yellow Mustard Seeds
½ Teaspoon Kosher Salt
1/4 Cup Mustard Powder (not Coleman’s)
1½ Tablespoons Cider Vinegar
1/4 Cup Tawny Port
3 Tablespoons Chilled Fig Simple Syrup (recipe below)

Grind the mustard seeds in a spice or coffee grinder for a few seconds, or in a mortar and pestle. You should leave them pretty chunky (near whole) because you want this to be a grainy mustard…but you could grind them to whatever consistency you like.
Pour the ground mustard seeds into a bowl and add the salt and mustard powder.
Add in the vinegar, port and simple syrup and stir well.
Once everything is thoroughly mixed, pour everything into a glass jar (with a lid) and refrigerate.
Wait at least 12 hours before using.
Mustard made this way will last several months if refrigerated in a sealed jar.

This recipe makes 1/2 – 3/4 cups of mustard.


Fig simple syrup:

4 Fresh Figs
½ Cup Granulated Sugar
½ Cup Water

Add figs, sugar and water to a small saucepan. Over medium high heat, stir until sugar dissolves.

Continue cooking a few minutes longer until figs become very soft. Mash the figs into the syrup and keep stirring.

Once the figs are well mashed and fully incorporated into the mixture, remove from heat.

Pour contents of saucepan through a strainer and remove the large bits of fig.

The syrup that’s left is the fig simple syrup. You can use the fig bits in oatmeal, ice cream or just eat them.

You will have syrup left over after making the mustard.

A bit of a twist on the referenced recipe:

Soak overnight:

1/2 cup champagne (don't waste the good stuff.)
1/2 cup cider vinegar
1 cup powdered mustard. (Store bought, or yellow mustard seeds ground up in a spice grinder.)

Mix with:
1/2 cup brown sugar
2 eggs.

Heat gently over medium/low heat until the mustard just reaches the boiling point.

This keeps forever in the fridge; wonderful with thin slices of salty country ham.

It's hot; if people like it milder, mix it with some mayo -- about 2;1 ratio.

There's a Community Pick recipe for Hot Mustard from MyCommunalTable on the site: http://www.food52.com/recipes/6446_mollys_hot_mustard