Wine Mustard

From Colleen at Manatawny Creek

Yield: 1 serving
Community Recipe from


  • 6 tablespoon(s) yellow mustard seed


  1. 6 Tbs mustard seed (can use yellow, brown, black, or whole grain)
  2. 1/2 c Riesling (can use beer for a different flavor)
  3. 1/2 cup + 2 Tbsp white wine vinegar
  4. 1/2 cup dry mustard powder, combined with 1/2 c water (set 20 min)
  5. 1 Tbsp sugar (or brown sugar)
  6. 1 tsp salt
  7. 1/2 tsp ground allspice
  8. 1/8 tsp ground turmeric
  9. 1/8 tsp mace

  10. In glass bowl, combine mustard seed with wine and vinegar. Let sit about 48 hours. Check to be sure seeds are covered by liquid. Add more if needed. Transfer seeds and liquid to food processor.

  11. Add remaining ingredients. Process until seeds become creamy, 4-6 minutes.

  12. Store in airtight container in refrigerator for a week before using so flavors develop. Mustard will keep for a month.

  13. Notes: can add herbs, molasses, etc and be creative with spices.

  14. To sterilize glass bottles: if new: place in 250 degree oven x 20 minutes.

  15. If recycled, boil, then fill jars when hot.
January 2013

This recipe is a personal recipe added by tamilev and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Wine Mustard Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy