Thursday, August 2, 2012


August 4th is National Mustard Day! It is celebrated annually at the National Mustard Museum in Middleton, Wisconsin on the first Saturday in August. It is a fun-filled day where thousands of mustard lovers gather — some spicy, some sweet; some exotic, some hot. It takes all kinds. Oh, and the many mustards that will be available for hot dogs and tastings are spicy, sweet, exotic, and hot, too.  The Mustard Museum has been the official sponsor of this event since 1991.




Homemade mustards make such a great hostess gift and are very easy to make either from scratch or simply by adding some fresh or dried herbs to prepared mustard such as a Dijon mustard. Package in a cute sterilized jar with a decorative label and pass a blessing to someone special.

Here is a basic recipe to get you started plus a few of my favorites:

8Tbs dry mustard
8Tbs flour
3Tbs brown sugar or honey
1tsp salt
4Tbs minced fresh herbs or 4tsp dried herbs
1Tbs mustard seed (optional)

          Mix first four ingredients together and add enough vinegar to make a smooth paste. Add herbs. Add either yellow or brown mustard seed if a grainy mustard is desired. Place in sterilized covered jars, refrigerate and let set 1 week before use. Use within 3 months

4Tbs fresh tarragon or 4tsp dried
Tarragon Vinegar

4Tbs fresh dill weed or 4tsp dried
Cider Vinegar

2Tbs fresh rosemary
1Tbs fresh thyme
1Tbs snipped chives
Rosemary Vinegar

1c apple cider
3Tbs honey
1/2c sugar
1/4c white Karo syrup
1tsp salt
1/2c mustard seed (yellow or brown)
2Tbs fresh herbs

          Mix all ingredients except mustard seed and herbs. Bring to a boil. Put mustard seed into a blender. Carefully add the boiled mixture and herbs of choice and blend until smooth. Place in sterilized covered jars, refrigerate and let set at least 1 week before use. Use within 3 months


Whatever you do, work at it with all your heart,
as working for the Lord, not for men
Colossians 3:23

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