If you want to try making your own mustard, here are several recipes:

Homemade mustard

3 tablespoons yellow mustard seeds

2 1/2 tablespoons brown mustard seeds

1/3 cup drinking-quality white wine

1/3 cup white wine vinegar

1 shallot, minced (about 2 tablespoons)

Pinch ground allspice

3/4 teaspoon salt

1/4 teaspoon white pepper

In a nonreactive bowl, combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, nonreactive container in the refrigerator for up to 2 weeks.

Source: www.foodnetwork. com

Pineapple-rum mustard

2 tablespoons yellow mustard seeds

1 tablespoons brown mustard seeds

1 1/2 tablespoon mustard powder

1/4 cup crushed fresh pineapple

1 teaspoon stripped fresh thyme

Salt and a small pinch dried Scotch Bonnet chile, or to taste

2 teaspoon demerara sugar

6 tablespoon dark rum (the amount will vary depending on the thickness desired)

Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use.

Source: www.foodnetwork. com

Amish homemade mustard

1/2 cup white vinegar

1/2 cup white sugar

2 tablespoons flour

1/2 cup sweet cream (single cream)

2 tablespoons dry mustard

1 egg

Turmeric, to color (optional)

Mix all ingredients with a wire whisk in the top of a double boiler. Bring to a boil on stovetop over medium heat. Then continue to lightly boil until thick.

After this has thickened remove from heat and sprinkle a little turmeric in and blend to add more of a yellow color.

Source: www.recipezaar.com

If you want to make dishes with already-prepared mustard, here are some recipes:

Broiled salmon with herb mustard glaze

2 garlic cloves

3/4 teaspoon finely chopped fresh rosemary leaves

3/4 teaspoon finely chopped fresh thyme leaves

1 tablespoon dry white wine

1 tablespoon extra-virgin olive oil

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

Nonstick olive oil cooking spray

6 (6 to 8-ounce) salmon fillets

Salt and freshly ground black pepper

6 lemon wedges

In a mini-food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

Source: www.foodnetwork. com

Wild mushroom salad w/ corn mustard dressing

Honey Lemon Vinaigrette:

6 tablespoons seasoned rice vinegar

4 tablespoons fresh squeezed lemon juice

2 tablespoons finely chopped shallot

4 tablespoons fragrant honey

4 tablespoons olive oil

Corn Mustard Dressing:

2 teaspoons poached garlic

2 tablespoons finely chopped shallots

1/4 cup double strength, unsalted chicken or vegetable broth

1 tablespoon Dijon mustard (or to taste)

1/2 cup Spectrum Naturals unrefined corn oil (found in health food stores)

1 teaspoon fresh lemon juice

Sea salt and freshly ground pepper, to taste

Mushrooms:

3 tablespoons clarified butter or olive oil

1 1/2 pounds wild mushrooms such as oyster, chanterelle, alba or best available

Sea salt and freshly ground pepper, to taste

Salad:

8 cups loosely packed mixed young savory greens such as arugula, cress, mizun and, tat soi

Honey lemon vinaigrette

Corn mustard dressing

Garnish:

Fresh dill sprigs

Fried capers

Shaved Parmesan or dry Jack cheese

For honey lemon vinaigrette, Whisk all ingredients together. Store covered and refrigerated. For the garlic in the corn mustard dressing, place unpeeled garlic cloves in a small sauce pan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husks from garlic. For the corn mustard dressing, add garlic, shallots and stock to a blender and blend until smooth. Add mustard and slowly pour oil in with motor running until dressing is smooth and thickened. Stir in lemon juice and season with salt and pepper. Store covered in refrigerator until ready to use. For the mushrooms, heat the clarified butter in a large saute pan and saute the mushrooms until barely tender and still holding their shape. Season with salt and freshly ground pepper, set aside and keep warm. For assembly of the salad, lightly toss the greens with some of the honey lemon vinaigrette and arrange attractively on plates with the mushrooms. Spoon the corn mustard dressing around and garnish with the dill sprigs, fried capers and cheese. Serve immediately.

Source: www.foodnetwork. com