A few weeks ago I posted a couple mustard recipes, one for a rosemary grapefruit mustard and the other for a spicy indian one, with the promise to deliver a couple more mustard recipes in the coming month. Well, after much more mustard-making, and even more mustard-eating, here are my two favorites.

I’m a huge fan of roasted beets covered with a light bit of mustard, olive oil, and balsamic, so I decided to try and recreate that same flavor combination by roasting some beets in a little bit of olive oil, salt and pepper, and then adding a bit of the roasted beet to a balsamic mustard mixture. When mixing, I blended it enough so that the beet was pureed, but made sure to leave a bit of a crunch from the mustard seeds. But if you like your mustard extra-smooth, just keep on blending. The flavor of this mustard was incredible, and also made for a really striking spread (that intense magenta! So lovely.) Warmly tart from the balsamic with a mustardy tang, it has a very slightly sweet aftertaste from the beet and it rounds out nicely with the added sea salt. You only need 1/4 of a beet to make this small batch of mustard, so feel free to snack on the remains of your roasted beet while merrily preparing your mustards.

The honey chipotle mustard was inspired by a dish from my favorite taco stand, which just so happens to be within a couple miles from my home. They have an insane sandwich that comes coated with a honey chipotle “salsa”, which is basically just honey with chunks of chipotle pepper in it. Porque no? Stuffed with carnitas (Mexican shredded pork), the honey and chipotle outer coating make it the strangest/messiest/best sandwich ever. So, I decided to try and make my own little version of the “salsa”, except I wanted to mustardize it so I could use it in all my sandwiches and marinades forever and ever. I made a traditionally smooth and more gelatinous mustard for this one because I wanted it to be ideal for dipping and coating. This was my favorite mustard of all four, and while I know it is mainly because of my never ending obsession with things that are both simultaneously sweet and spicy (I can and have eaten an entire bag of Trader Joe’s chile-coated dried mango slices in one sitting, and my favorite cocktail has a sweet tamarind flavor to it with a habanero kick. It sounds a strange but it is INSANELY good.) I also think the dippable texture has something to do with it, too. Just nice and smooth and perfect for dipping a chicken finger or veggie into.

Roasted Beet Balsamic Mustard

2 Tablespoons Yellow Mustard Seeds
2 Teaspoons Brown Mustard Seeds
2 Tablespoons plus 2 Teaspoons Balsamic Vinegar
2 Tablespoons plus 1 and 1/2 Teaspoons Water
1 Beet, cleaned, peeled, and cut into quarters
1 Tablespoon Olive Oil
1/2 Teaspoon Sea Salt
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Brown Sugar

In a sterilized 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, balsamic vinegar, and water. Cover and allow to sit at room temperature for 2 days. 

Toss the beet quarters with the pepper, olive oil, and 1/4 teaspoon of the salt and roast at 375 degrees for 35 minutes on a baking sheet lined with tin foil.

In a blender or food processor, blend one of the beet quarters with the mustard, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.

Use within 1 month. Makes about 4 Ounces (1/2 Cup) mustard.


Honey Chipotle Dippin’ Mustard

2 Tablespoons plus 1 Teaspoon Honey
2 Teaspoons water
2 Tablespoons Plus 1 Teaspoon Cider Vinegar
1 Teaspoon Minced Canned Chipotle Peppers
1/4 Teaspoon of Sauce from the Can of Chipotle Peppers
1 egg
1 and 1/2 Teaspoons Corn Starch
1/4 Teaspoon Salt

Mix together the mustard powder, cider vinegar, honey, and water. Cover, shake, and refrigerate for 1-2 days. In a blender or food processor, blend together the mustard mixture, chipotle peppers, and the bit of sauce from the can until completely smooth.

In the top of a double boiler over simmering water, whisk together the mustard mixture, egg, corn starch, and salt. Continue cooking and whisking for 4 minutes.

Then remove the pan from heat and allow to cool to room temperature. Empty the mustard into a sterilized container, seal it, and keep refrigerated. Use within 1 month.

Makes about 6 Ounces (3/4 Cup) mustard.

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