Four Homemade Mustards

1/2 - 1 cup mustard depending on recipe
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Honey Hefeweizen Mustard

1/2 oz ground mustard, 1-2 tablespoons
1 tablespoon flour
1 tablespoon sugar
1/3 cup honey
1/4 cup Hefeweizen wheat beer
1/4 cup apple cider vinegar

Spicy Thick Yellow Mustard (good for burgers)

1 1/2 tablespoon of mustard powder
1 1/2 tablespoon of sugar
6 tablespoons distilled vinegar
1 tablespoon of flour
1 teaspoon of turmeric
1/2 table spoon mustard seed

Mellow and Sweet Honey Mustard (good for chicken tenders)

3/4 cup of honey
3 tablespoons of vinegar
3 tablespoons of sugar
1/2 tablespoon of mustard powder
1 tablespoon of flour

Balsamic and Primitivo Mustard (good for turkey sandwiches)

1/2 tablespoon of mustard powder
2 1/2 tablespoons of balsamic vinegar
3 tablespoons of Primitivo or Zinfandel wine
1 tablespoon of flour
3 tablespoons of sugar


1) Start off with dry ingredients by putting a whole container of ground mustard (just about one tablespoon) into the food processor with an equal amount of flour and 1 tablespoon sugar.

2) Add a generous squeeze of honey, about 1/3 cup.

3) Add equal parts (flat) beer and cider vinegar to the mix, about 2-2.5 ounces. Mix!

4) Keep mixing until you see a consistent color and texture.

5) Take a taste and add more sugar or honey if that tail end of the mustard’s kick is too much for you. You can always add flour but if you end up with a mix of more than 60/40 flour to mustard powder you can start to taste the flour.

The steps for preparing the next three batches will be exactly the same only the ingredients will be a bit different. The Balsamic and Primitivo mustard is really the only mustard that really needed to sit overnight to properly thicken up, all the others were good to go within an hour.