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From Dijon to Hot: 4 Mustard Recipes that Zing!

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A great mustard can make any standard summer brown bag lunch pop. There’s just something about the sinus-clearing golden-hued condiment that makes the simplest meat, bread, and cheese combination surprisingly enjoyable. And mustard is much more than a standard condiment. It also works well in a recipe or paired with veggies and crackers. It's pretty much the best, zesty, healthy, low-calorie dip out there!

The following homemade mustard concoctions are super simple to make and keep for a long while. Pair mustards with a hefty party platter, or in festive summer recipes.

Homemade mustard recipes

The following mustards are great served atop a sandwich, slathered on cheese and meat laden rustic crackers, or as a pretzel dipping sauce:

Honey Stout Mustard (via Mother Earth News,

Stout is so darn great in liquid form, it’s only natural the beverage is useful in recipes, too.


1 cup yellow mustard seeds

1 cup brown mustard seeds

1 1/2-cups British stout (organic options)

3/4 cup cider vinegar

1 small onion, finely minced

4 cloves garlic, minced or pressed

1 tbsp brown sugar

4 tbsp honey

1/3 cup mustard powder

1 tsp allspice

1/2 tsp turmeric

1 tsp salt

From the Organic Authority Files

*all regular ingredients can be switched out for organic ingredients.


“Soak mustard seeds in stout for at least 4 hours (add more stout if necessary to keep seeds covered). In a heavy saucepan, combine vinegar with the onion, garlic, brown sugar, honey, mustard powder, allspice, turmeric and salt. Simmer, uncovered, over medium heat until reduced by half (about 10 to 15 minutes). Pour reduced liquid through a strainer into mustard-and-stout mixture. Process in food processor or blender until coarsely ground. Return mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Let cool and pack into sterilized jars and cover tightly. Store, refrigerated, for up to 2 years (although mustards do lose their potency over time).”

Yields 3 1/2 cups

Hotter Than Hot Mustard (viaMother Earth News; Mustards, Ketchups & Vinegars by Carol W. Costenbader)

This spicy mustard will make you sweat (and, hey. You’re already sweating because it's so darn hot outside!):


1/2 cup cold water

2 cups mustard powder

1/2 cup cider vinegar

1/2 cup vegetable oil

1/2 cup packed brown sugar

Pinch of salt

*all regular ingredients can be switched out for organic ingredients.


“Gradually whisk the water into the mustard powder, beating out all the lumps. Let rest for 15 minutes. Any bitterness from the mustard powder will disappear during this time. Whisk in the vinegar and oil, mixing until smooth. Mix in the brown sugar and salt, and stir until smooth. Ladle the mustard into small sterilized jars. Cap tightly, label and store in the refrigerator for up to 2 months.”

Yields 2 cups

We’ve also covered how to make old-fashioned grainy mustard and Dijon mustard in the past. Check out the simple, scrumptious recipes here.

Mustard-friendly summer recipes

Image: WordRidden

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