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Condiments: Mustard Varities

Source of Recipe

Webby
These show how to use powdered mustard ... but for the best taste use whole mustard seeds, soak them over night then grind into a paste. There are three different kinds of mustard seeds that very in hotness.

Mustard

4 tablespoons powdered mustard
2 tablespoons water
1 teaspoon vinegar

Mix the mustard with the water and vinegar until you have a stiff paste..
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Horseradish Mustard

1/2 cup powdered mustard
A dash (1/8 teaspoon) white pepper
1/4 cup water
1 teaspoon brown sugar (I know we are not suppose to use, but I've never made with Splenda)
1 clove garlic peeled
1/2 cup white wine vinegar
1-2 tablespoons grated horseradish

Combine the powder mustard, pepper and water in a bowl. Separately, put the salt, sugar, garlic and 1 tablespoon of horseradish in a blender, blend them and then strain them into the mustard mixture. Transfer to a small pan, simmer over low heat stirring continuously until slightly thickened. Allow it to cool, then add the remaining horseradish to taste. Add vinegar or water if the mustard is too thick.
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Chinese Mustard

1/4 c Boiling water
1/4 c Dry English mustard

Stir boiling water into dry English mustard. For yellower color, add a little turmeric.

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Sweet and Hot Mustards

1 Medium Onion, Chopped
1 Clove Garlic, Minced
1 c Dry White Wine
2/3 c Dry Mustard
1 tb Splenda
3 Drops Tabasco

Combine onion garlic and wine in a saucepan and bring to a boil. Simmer 5 minutes. Remove from heat and cool. Strain into dry mustard. Add Splenda and tabasco. Cook over low heat until smooth and thick. Yield about 16 Oz.