Dijon-Style Mustard

o 2 c dry white wine
o 1 large onion, chopped
o 3 cloves garlic, pressed
o 1 c dry mustard
o 3 tbs. honey
o 1 tbs. oil
o 2 tsp. salt
Combine wine, onion, and garlic in a saucepan. Heat to boiling and simmer 5 minutes. Cool and discard strained solids, Add this liquid to a dry mustard, stirring constantly until smooth. Blend in a honey, oil, and salt. Return to saucepan and heat slowly until thickened. stirring constantly. Cool, store in a jar with a tight fitting lid. Place in refrigerator.

Habañero Mustard
o 1c Dijon-style mustard
o 1 habañero pepper, chopped
Mix mustard and pepper. Transfer to air-tight jar and refrigerate.

Garlic Mustard
o 3 large cloves garlic, crushed
o 1 tsp. oil
o 1 c Dijon-style mustard
Combine ingredients. Store in an air-tight jar. Refrigerate.

Hot Cajun Mustard
o 1c Dijon-style mustard
o 1/4 c whole brown mustard seed
o 1/2 c vinegar (white or cider)
o 1/4 c dry mustard
o 3/4tsp. garlic powder
o 1/2 tsp. onion powder
o 1/4 tsp. dried basil
o 1/4 tsp. black pepper
o 1/4 tsp. cayenne pepper
o 1/4 tsp. white pepper
o 1/4 tsp. paprika
Soak mustard seeds in vinegar for 30 minutes. Mix all ingredients, transfer to jar with a tight- fitting lid. Age in a cool dark place for 2 weeks. Store in refrigerator.

Hot Cajun Mustard 2
o 3 tsp. Dijon mustard
o 3 tsp. Flour
o 3 tsp. Mustard powder
o 1 tsp. Horseradish, grated
o 1/2 tsp. White Pepper
o 1 tsp. Sugar
o 1/4 tsp. Salt
o 5 oz Hot Water
Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgers.

Cranberry Honey Mustard

o 3/4 c Yellow mustard seeds
o 1 1/2 c Cider vinegar
o 1 1/4 c Dried cranberries (available -in
   health-food and gourmet -stores)
o 3 tbs. Honey
o 1 tsp. Salt

As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar. The resulting mustard is a pretty, cranberry-tinted pink. In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries; cover and soak for 48 hours, adding additional vinegar if necessary to maintain enough liquid to cover the seeds. Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy mixture flecked with seeds and bits of cranberry. Add honey and salt. The process takes at least 3-4 minutes, so be patient. You may need to add additional vinegar as necessary to create a nice creamy mustard; keep in mind that it will thicken slightly upon standing. After about one week of aging, the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately.

Champagne Mustard

o 1 c White mustard seeds
o 2 c Champagne vinegar

Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan, pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep for 2 weeks. Blend mustard in a food processor until smooth, or pound using a mortar and pestle, sieve mustard. Pour into sterilized jars, seal; refrigerate until required.

Munich Style Mustard

o 6 tbs. Mustard seeds
o 1/2 c Dry mustard
o 1/4 c Cider vinegar or white -wine vinegar
o 1/2 c Water
o 3/4 c Pale Bavarian beer
o 1/4 c Brown sugar
o 1 tsp. Salt
o 2 med Cloves garlic, minced
o 1/8 tsp. Ground allspice
o 1/8 tsp. Ground cloves
o 1/4 tsp. Fresh tarragon
o 1 tbs. Honey

Place the mustard seeds and dry mustard in your food processor. In a small saucepan bring the vinegar, water, 1/4 C beer, sugar, salt, garlic, allspice, cloves, tarragon to a boil. Immediately pour the liquids into the food processor and process for about 1 minute or until mixed well. Let the mixture sit for 3 hours for the flavors to blend. Then stir in the honey and remaining 1/2 C beer. Process the mustard again until it reaches the desired texture. Store in a lidded jar in the refrigerator. If it gets dry, stir in a little white wine to moisten it.

Sweet and Simple Honey Mustard

o 1/2 c Flour
o 1/4 c Sugar
o 1/4 c Mustard powder
o 2 tsp. Turmeric ,ground
o 1/2 c Water
o 1/2 c Honey
o 2 c Cider vinegar

Combine flour, sugar, mustard powder, and turmeric in small bowl. Stir in water. Let stand for 2 hours. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. (Mixture will thicken completely on standing). Turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month.

Here's the link to another great mustard recipe, another cranberry mustard, and it does sound GOOD: http://www.freshpreserving.com…..&catID=

(OK, OK.  I'll go copy and paste it here in a bit!)