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Hi all,

I have a few mustard recipies using home ground or store bought GF
mustard powder.these make small quanities, but can be increased to make
as much as you want. each recipie makes about a baby food jar full.


#1 Ballpark Mustard

2 Tablespoons mustard powder     1 tablespoon sugar
1 Tablespoon tumeric
1/4 teaspoon salt                water or mixture of water and vinegar
                                  to mix

put the mustard, tumeric,salt,and sugar into a bowl. gradually add water
or water and vinegar, stirring to make a paste of the consistency you
want. This is like the hot dog mustard you see at the stores, only we
use nongrain vinegars instead.


#2 Honey Mustard

4 tablespoons mustard powder      1 tablespoon oil(any GF veg, or corn)
2 tablespoons water               2 tablespoons honey
1 teaspoon vinegar

Mix the mustard to a stiff paste with the honey and vinegar. Stir in the
oil until the mixture is smooth. Pour into sterilized jar. This mustard
is a good spread for sandwiches, BBQ, etc.


#3 Spice Mustard

1 tablespoon cinnamon       3 tablespoon mustard powder
1/4 teaspoon powdered cloves   1 teaspoon sugar
1 tablespoon veg. oil          1 tablespoon of another favorite spice
water

Put in spices 9cinnamon,cloves,etc) into a small frying pan over medium
heat. Let them heat through for about 4 minutes, stirring to prevent
them from burning. Stir in the oil. In a small bowl, combine the oil and
spice mixture with the mustard and sugar. Add water and stir to a smooth
paste. Good with BBQ and indian or Middle eastern food


#4 Horseradish Mustard

1/2 cup powdered mustard      1 clove of peeled garlic
1/8 teaspoon white pepper      1/2 cup white wine or cider vinegar
1/4 cup water                 1 tsp salt
1-2 tablespoons grated or GF prepared horseradish
1 tsp brown sugar

Combine the powdered mustard, pepper, and water in a bowl. Put the salt,
garlic, sugar, and 1 Tablespoon of horseradish in a blender, and blend
them together, then strain into the mustard mixture. Transfer to a small
pan, and simmer over low heat, stirring all the time, until it has
slighlty thickened. When the mustard has cooled, stir in half the
horserqdish to add texture. Add the remaunder if you like. If the
mixture is too thick, thin with additional water or vinegar. Warning,
this is a hot mustard.

 #5 Lemon Mustard

1/2 cup yellow mustard seed      1/4 tsp salt
4 tsp mustard powder             pinch cayenne or red pepper
grated zest and juice of 1 medium lemon       3/4 cup water
1 tablespoon sugar

Grind the mustard seeds in a spice grinder or blender until they look
like course corn meal. In a small pan, mix them with the mustard powder,
lemon zest and juice, sugar,salt, and cayenne(if using). Stir in the
water and then place over medium heat and bring to a simmering point.
Cook for five minutes, stirring constantly. let cool. To store, pack
into small steralized jars and keep in fridge. Note this is a hot
mustard at first, but cools down and tastes lemony after a day or so.

#6 tarragon Mustard

1/2 cup coarse-ground mustard      1 tablespoon brown sugar
1 tsp powdered mustard             1/2 tsp salt
1/2 cup dry wine                   2 tsp  dried tarragon
1/4 cup red wine vinegar

put the coarse-ground mustard, the mustard powder, the wine, and the
vinegar into a small saucepan, stir over low heat until the mustard
powder is blended in, then cover and cook over the lowest possible heat
for 20 minutes. Check and stir occasionally to make sure it doesn't
stick to the oan. Remove the cover, add the sugar,and salt, increase the
heat, and let the mustard bubble, stirring often for another 5 minutes.
Stir in the tarragon.  You can use this mustard right away as a warm
sauce with chicken, pork, or fish. or let it cool and pack into jars. it
thickens as it cools You can also replace tarragon with any hebs you
like. try it with Thyme, oregano, or basil.


#7 Maple Mustard

1/4 cup mustard seed        1/2 cup pure maple syrup
1/2 cup mustard powder       pinch salt
2 tablespoons white cider vinegar

Grind the mustard seed until it is medium coarse. in a small bowl mix it
with the mustard powder, the vinegar, and the maple syrup. Taste and add
salt to season. pour into a sterilized jar.


Enjoy all.  I am a do it yourself person so have many how to books on
making your own foods etc.  I grow my own mustard each year and
horseradish. As well as many herbs. You know you are getting the best
this way!

             Carol (North east pennsylvania USA)