For each of the recipes below, combine all the ingredients, then transfer to a jar and refrigerate for 24 hours to allow flavors to develop. Mustard can be kept in the refrigerator for 1-2 weeks with fresh ingredients or up to 6-12 months for mustards with dried herbs.
1. Roasted Garlic Mustard Recipe
Makes: 1 cup
Prep time: 5 minutes
Roast time: 25 minutes
8 cloves garlic
1 tablespoon olive oil
8 ounces Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Tip: If substituting fresh basil and oregano, use 1 1/2 teaspoons of each, since dried versions are more concentrated.
- Preheat oven to 325 F
- Place garlic cloves in a baking dish, and drizzle with olive oil
- Roast 25-30 minutes, stirring occasionally until garlic is soft
- Mash garlic with a fork and remove tough pieces
- In a mixing bowl, combine garlic with remaining ingredients
2. Raspberry Mustard Recipe
Makes: 1 1/2 cups
Prep time: 10 minutes
1 cup fresh raspberries*
3/4 cup Dijon mustard
2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon prepared horseradish
2 tablespoons dried, minced onion
*Tip: Substitute frozen raspberries or jam.
- Puree raspberries in a food processor
- In a mixing bowl, combine pureed raspberries with remaining ingredients
3 More Flavored Mustard Recipes
- Horseradish Mustard: Combine 8 ounces sweet hot mustard with 2 tablespoons prepared horseradish, 1/4 teaspoon garlic salt, 1/4 teaspoon allspice and 1/4 teaspoon cayenne pepper.
- Peppercorn Mustard: Combine 8 ounces whole grain mustard with 1 tablespoon crushed black peppercorns, 1/2 teaspoon dried tarragon leaves, 1/4 teaspoon allspice, 1/4 teaspoon kosher salt.
- Lemon Curry Brown Mustard: Combine 8 ounces spicy brown mustard with 1/2 teaspoon lemon pepper, 1 teaspoon curry powder and 1/4 teaspoon grated lemon peel.
Recipe Tips: Use flavored mustard to glaze pork chops, pork tenderloin, salmon, chicken and beef; top hot dogs, hamburgers and sandwiches; stir into cabbage slaw, potato salad or hard boiled-egg filling.