Mustard is incredibly easy to make, takes only a few minutes of active time in the kitchen, and rarely requires more ingredients than you can count on the fingers of one hand (if that many). Yet it is a versatile ingredient and a welcome gift. From classic Yellow Hot Dog Mustard to Spicy Beer Mustard, here are some recipes to get you started, as well as some information about using mustard seeds.
01 of 08
This is the classic mild yellow mustard I grew up loving on hot dogs. It is incredibly easy to make, and once made would keep pretty much forever except that it tastes so good you'll eat it up quickly.
02 of 08
This easy to make mustard recipe is also fantastic on hot dogs, but don't stop there. Try it in potato salad, or mixed into salad dressings and marinades.
03 of 08
White Wine and Tarragon Mustard
In this recipe, I've used white wine instead of water and added tarragon for an elegant mustard that is fantastic in mayonnaise-based salad dressings and in poultry dishes. You can also make it using tarragon or other herbal vinegars.
04 of 08
Whole Grain Honey Mustard
This medium-hot mustard is smooth enough to spread easily but contains enough whole mustard seeds to give it an interesting texture. It takes just a few minutes of active time in the kitchen to make. Try it in salad dressings and marinades as well as on sandwiches.Continue to 5 of 8 below.
05 of 08
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Using wine or beer or another liquid adds complexity to the flavor, and adding vinegar or another acid preserves the spiciness.
06 of 08
Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from the prepared mustards we know today...
07 of 08
The mustard seeds are not hot nor pungent at all until they are cracked or ground and mixed with a cold liquid. It is the chemical reaction between two compounds...
08 of 08
Mustard is the second most-used spice in the United States. Its usage is only exceeded by the peppercorn. All parts of the plant are edible, including seeds, leaves, and flowers. And it's no wonder since mustard works well with all types of meats, pork, poultry, and seafood. Most of us are used to standard yellow prepared mustard, but there are many wonderful varieties of seeds and prepared mustards to experiment with.