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Photo by Scotdog

Cooking Level: Intermediate

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Scotdog is looking for: (2 recommendations)
Does anyone make their own spicy mustard starting with plain ole' yellow mustard? I only see one recipe on here, but it's not what I'm looking for. And, my husband can't have any sugar, so sweet type mustards are out. I'm just looking to spice up some yellow mustard to use on sandwiches. Thanks!!

Recommend a recipe

Last updated: Apr. 24, 2013 11:33 am
Posted: Apr. 24, 2013 5:53 am
Recommended Recipe:
Photo of: Kristy's Spicy Mustard

Kristy's Spicy Mustard

Submitted by: Kristy 
This spicy mustard recipe is easy to make and great for egg rolls, pork recipes, and anything else you can think of. 
Recommended by: Scotdog
Apr. 24, 2013 5:53 am
Apr. 24, 2013 5:54 am
I don't have the spicy brown mustard to start with. I have an empty bottle, but the ingredient list isn't much help. It just mentions a recipe for homemade mustard and then says salt, spices, tumeric and natural flavoring.
Apr. 24, 2013 6:07 am
My spicy horseradish mustard also has red pepper listed as the final ingredient- I might also add a little paprika, hmmmm. I tried making homemade yellow mustard and thought it turned out more like mild horseradish. So for now, I'm leaving my favorite condiment to the pros.
Apr. 24, 2013 6:14 am
LOL! Yeah, I should probably just go buy some more :)
Apr. 24, 2013 6:18 am
I wonder if just adding some horseradish and mustard powder would give you what you're after. My mom has tried to make homemade mustard with just the mustard powder since she can't have vinegar and always finds it too hot.
Apr. 24, 2013 6:22 am
This was on the - it went with a salad but looks really good . . . tbsp. FRENCH'S® Classic Yellow® Mustard 3 tbsp. olive oil 3 tbsp. apple cider vinegar 3 tbsp. mayonnaise 2 tbsp. chopped jalapenos 1 tbsp. chopped cilantro leaves 1/2 tsp. ground cumin 1 tsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
Apr. 24, 2013 6:23 am
I have everything, I'm going to go mix it up with less olive oil since I'm not wanting a vinaigrette.
Apr. 24, 2013 6:25 am
I'd try that. I was just thinking that mincing some jalapenos or adding some jalapeno tobasco might be interesting. That's all I need, to start mixing hot sauces and mustards. I have a never ending assortment and would need more bread :)
Commented by: Don
Apr. 24, 2013 6:02 am
Hi, does beer and honey count?? Homemade Beer Mustard Mustard is so very easy to make and the perfect addition to a ham sandwich. It makes a great homemade gift too. Ingredients 175g/6oz yellow mustard seeds 175g/6oz black mustard seeds 500ml/18fl oz beer or ale 1 tbsp sea salt pinch crushed chilli flakes 175ml/6fl oz cider vinegar or white wine vinegar 6 tbsp runny honey 1 tbsp ground mace or nutmeg Preparation method 1.Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.) 2.Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. 3.Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). 4.Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles.
Apr. 24, 2013 6:11 am
Yellow Hot Dog Mustard Recipe - Food Preservation - › ... › Food Gifts By Leda Meredith, Guide. Yellow Hot Dog Mustard Recipe. Homemade classic yellow hot dog mustard.
Apr. 24, 2013 6:14 am
A quick and easy homemade mustard! Ingredients •2 tablespoons yellow mustard seeds (also called white mustard seeds) •2 tablespoons brown mustard seeds •¼ cup apple cider vinegar, or coconut vinegar •2 tablespoons water •1 teaspoon fine sea salt Instructions 1.To get started, you’ll need to grind the mustard seeds. You can grind them by hand the old-fashioned way, using a mortar and pestle, for a bit of an arm workout! Or, use a spice grinder to make the process faster. 2.Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix. 3.For best flavor, allow the mustard to sit at room temperature for up to 8 hours before storing in the fridge. (You can actually let the mustard “cure” for a few days on the counter, if you like, but I haven’t tried it myself.) 4.If the mustard has a little too much “bite,” try adding a bit of honey or coconut crystals to balance the flavor. 5.The mustard flavor will get better with time, so it’s best to make homemade mustard a few days before you plan on serving it. 6.Store in the fridge, and use it to make your favorite sandwiches and salad dressings! Notes The more finely ground your mustard seeds, the more potent and spicy the flavor will be. For a more mild mustard, try soaking the seeds whole, with the rest of the ingredients, then briefly pulsing in the food processor for a chunkier whole grain mustard. Instead of water, you can use white wine, beer or apple cider for a more complex flavor. I recommend apple cider vinegar or coconut vinegar because they are less acidic and yeast-feeding than traditional vinegars, but any type of vinegar can be used to make mustard. Feel free to add any herbs you like, such as fresh dill. For a spicier mustard, try adding a bit of horseradish or garlic. For a honey mustard, try adding a ¼ cup of honey.
Apr. 24, 2013 6:15 am
Thanks Don - I've never heard of coconut vinegar, interesting!
Apr. 24, 2013 6:16 am
But, I already have regular old mustard, I guess I'll just go mix something up and see where I end up.
Apr. 24, 2013 6:23 am
Ooh, Coconut Vinegar. mauigirl told me about it. I now keep it on hand. Killer stuff especially the spiced by Suka Pinakurat.
Apr. 24, 2013 6:23 am
Yum, I've never seen it - I bet that makes a great vinaigrette!
Apr. 24, 2013 11:33 am
How about Horseradish?
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