Buy a few pretty canning jars, add a colorful top or ribbon and you are good to go to the next holiday gathering you are invited.

All of these mustards are made the same way; just substitute the ingredients you like the best.


English Mustard

1 cup brown mustard seeds

1/4 cup yellow mustard seeds

1 cup dark beer

1 1/4 cups white-wine vinegar

1 cup mustard powder combined with 1 cup water (let sit 20 minutes)

1 teaspoon sugar

1 teaspoon salt

1 teaspoon ground allspice

1/4 teaspoon ground turmeric

1/4 teaspoon ground mace


Red-Wine Mustard

2/3 cup yellow mustard seeds

1/2 cup brown mustard seeds

1 cup red-wine vinegar

1/2 cup dry red wine

1 teaspoon freshly ground pepper

2 tablespoons sugar

2 teaspoons salt

1 tablespoon dried marjoram


Green-Peppercorn Mustard

1/2 cup yellow mustard seeds

1/4 cup black mustard seeds

3/4 cup balsamic vinegar

1/2 cup dry sherry

2 tablespoons green peppercorns

1/3 cup olive oil

2 teaspoons salt


Pink-Peppercorn Mustard

Same ingredients as Green Peppercorn, but substitute 2 tablespoons pink peppercorns for green, white-wine vinegar for balsamic and add 3 tablespoons chopped fresh tarragon.

1. In a nonreactive container, combine mustard seeds with alcohol and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.

2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes.


Each makes about 3 cups mustard.

(Source: Martha


Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.