BASIC COUNTRY MUSTARD
What could be easier than making your own mustard? No, really. It is stupid easy. Grind some mustard seeds, mix with mustard powder and some liquid and you're done. Endless variations exist. Remember yellow mustard seeds are the mildest, black the hottest.
Provided by Hank Shaw
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
- Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
- Pour in the water or beer, then stir well. When everything is incorporated, let this sit for up to 10 minutes. The longer you let it sit, the mellower the mustard will be. When you're ready, pour in the vinegar.
- Pour into a glass jar and store in the fridge. It will be runny at first. Don't worry, it will thicken up overnight. Wait at least 12 hours before using. Mustard made this way will last a year in the fridge.
Nutrition Facts : Calories 71 kcal, Carbohydrate 6 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 390 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
HERB AND MUSTARD TURKEY WITH GREEN ONION GRAVY
Give your gravy some more aggressive flavors by using green onions.
Provided by Bruce Aidells
Categories Herb Mustard Onion Poultry turkey Roast Christmas Thanksgiving Winter Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 25
Steps:
- For herb and mustard butter:
- Whisk all ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons herb-mustard butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread herb butter over thigh and drumsticks, then over breast meat under skin. Fill main cavity with parsley, sage, and thyme sprigs. Tie legs together loosely. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough stock to pan juices to measure 2 cups. Whisk together 2 tablespoons water and cornstarch in small bowl until smooth.
- Heat 2 tablespoons reserved fat in large saucepan over medium heat. Add white parts of green onions. Sauté until beginning to color, about 6 minutes. Add degreased pan juices, 2 cups stock, and cream. Whisk in cornstarch mixture. Simmer until reduced to desired consistency, whisking occasionally, about 8 minutes. Stir in herbs and green onion tops. Season with salt and pepper.
STEAK FRITES WITH HERB MUSTARD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Whisk the mustard and olive oil in a small bowl. Coat the steak with 2 tablespoons of the mustard mixture, then season with black pepper and set aside. Whisk the chives, tarragon and 2 tablespoons cold water into the remaining mustard mixture. Slice the potatoes into 1/4-inch-thick sticks; pat dry. Whisk the egg whites, paprika, cayenne and 1/4 teaspoon salt in a large bowl; add the potatoes and toss. Coat a rimmed baking sheet with cooking spray. Add the potatoes, letting the excess egg drip off; spread out and spray with cooking spray. Bake until golden brown, 25 minutes. Meanwhile, cook the steak: Sprinkle 1/4 teaspoon salt in a large cast-iron skillet. Heat the pan over high heat until very hot, then add the steak and place another heavy skillet on top to weigh it down. Sear until browned, about 3 minutes per side. Turn off the heat and let the steak rest in the pan, 5 to 8 more minutes for medium rare. Thinly slice against the grain and serve with the fries and herb mustard.
Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 54 milligrams, Sodium 619 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 37 grams
HOMEMADE HERB MUSTARD
This is a very easy recipe and once you make a batch you can keep it for months. It also makes a wonderful gift around the holidays, or anytime! From Cooking with Caprial, American Bistro Fare cookbook. Cook time is standing time.
Provided by Sharon123
Categories Small Appliance
Time 4h15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
- Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!
Nutrition Facts : Calories 351.1, Fat 16.3, SaturatedFat 0.9, Sodium 2331.6, Carbohydrate 42.6, Fiber 9.2, Sugar 25, Protein 14.3
WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE
Rich Landau's earliest holiday memories revolve around turkey. "My Thanksgiving was straight out of a Norman Rockwell painting," he says. Things have changed since then: Rich and his wife Kate Jacoby own two vegan restaurants, Vedge in Philadelphia and Fancy Radish in Washington, DC. Vegetables now have the starring role at their holiday meals-in this case, a whole cauliflower roasted with traditional Thanksgiving herbs. "The holiday is about flavors, not turkey," he says. If you want to make this cauliflower feel like a classic feast, set up a carving station!
Provided by Food Network
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
- Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
- Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
- Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
- Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.
MUSTARD AND HERB VINAIGRETTE
The prominent ingredients here--mustard, fresh herbs, and white wine vinegar--are ideal candidates for all sorts of vinaigrette experimentation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Combine mustard, garlic, and vinegar. Slowly whisk in olive oil. Mix in herbs. Season with salt and pepper.
More about "homemade herb mustard food"
HOMEMADE WHOLE GRAIN MUSTARD [FRENCH RECIPE] - MASALA HERB
From masalaherb.com
4.8/5 (12)Total Time 20 minsCategory CondimentCalories 2221 per serving
- Add to a bowl your yellow and brown mustard seeds and cover them with 2.7 fluid ounces/ 80 milliliters of the White Wine vinegar. Let it stand for at least 1 hour. You will notice that the vinegar will bubble a bit when it comes in touch with the mustard seeds, that's alright. We want the seeds to get a bit soft.
- Next, we will pound the seeds and if they have lost a bit on liquids, then add about 1-2 Tablespoons water to the mixture. To pound with the pestle add always small batches and smash and twist it so long until most of the yellow seeds have turned into a mush. The brown once don't crack that easily but with the pounding, they will crack a bit and emit the flavors. Do that with the remaining mustard seeds.
- In a bowl with the smashed mustard seeds add the remaining 1.3 fluid ounces/ 40 milliliter vinegar, lemon juice, salt, pepper, and Turmeric powder. Mix the content well and fill a clean jar with the condiment. Add the oil on top and close the lid.
- You will need to let it stand for minimum 4 weeks before you can use it. That is the grainy mustard paste will need to ferment a bit or let's say the flavors "get used to each other" and form the superb flavor we love so much in the whole grain mustard. Let it rest and then you can enjoy it!
HOMEMADE HERB MUSTARD - TREATS WITH A TWIST
From treatswithatwist.com
Estimated Reading Time 3 mins
MUSTARD WITH HERBS - KüHNE – MADE WITH LOVE
From kuehne-international.com
Carbohydrate 4.2 gFat 5.4 gEnergy 433 kJ / 104 kcalof which saturates 0.3 g
HOMEMADE MUSTARD RECIPE - SIMPLE LIFE MOM
From simplelifemom.com
4.3/5 (3)Estimated Reading Time 3 minsServings 2Total Time 2 hrs
HOMEMADE HERB MUSTARD TO SPICE UP YOUR FOOD STORAGE ...
From rockinwhomestead.com
Estimated Reading Time 3 mins
BASIC MUSTARD RECIPE WITH VARIATIONS
From thespruceeats.com
4.3/5 (81)Total Time 48 hrs 10 minsCategory CondimentCalories 24 per serving
MUSTARD-AND-HERB CHICKEN RECIPE - FOOD AND WINE
From foodandwine.com
5/5 Total Time 30 minsServings 2
- Preheat the oven to 400°. In a food processor, pulse the bread until finely shredded. Add the garlic, rosemary and Parmesan, season with salt and pepper and pulse until combined. Add 2 tablespoons of the olive oil and pulse just until the crumbs are evenly moistened. Transfer to a small bowl.
- In a medium, ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until golden, about 6 minutes. Turn the chicken and spread the skin with the mustard. Carefully spoon the bread crumbs onto the chicken, patting them on with the back of the spoon. Transfer the skillet to the oven and roast the chicken for about 15 minutes, until the crumbs are golden and crisp and the chicken is cooked through.
- Meanwhile, in a medium saucepan, melt the butter. Add the onion and sugar, season with salt and pepper and cook over moderate heat until softened, 6 to 7 minutes. Add the lemon juice and cook until the liquid has evaporated, 2 minutes longer. Spoon the onion mixture onto 2 plates, top with the chicken and serve.
DIJON MUSTARD SAUCE WITH HERBS - OIL FREE • HEALTHY ...
From healthymidwesterngirl.com
5/5 (4)Total Time 5 minsCategory Side DishCalories 69 per serving
- Combine all of the ingredients EXCEPT the fresh herbs in a small bowl, and whisk well to combine.
- Add the herbs and toss to blend. Season with sea salt and freshly ground black pepper, to taste
HERB-CRUSTED LEG OF LAMB RECIPE - VALERIA HUNEEUS | FOOD ...
From foodandwine.com
Servings 8Total Time 2 hrs 40 mins
- Preheat the oven to 325°. In a bowl, mix the bread crumbs with the butter, garlic, parsley, thyme, rosemary and lemon juice. Season the lamb all over with salt and pepper. Rub some of the herb mixture on the underside of the lamb and set in a roasting pan, fat side up. Spread the mustard over the top of the lamb, then pat the remaining herb mixture over the top of the lamb.
- Bake the lamb for about 2 hours, until browned on top and an instant-read thermometer inserted in the thickest part of the meat registers 150° for medium meat.
HERB MUSTARD RUB RECIPE - FOOD.COM
From food.com
- Combine garlic, herbs, Dijon mustard, grainy mustard, olive oil, honey, vinegar, pepper and salt.
CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE | READER'S ...
From readersdigest.ca
Servings 4Category Main Courses
HERB & MUSTARD CRUSTED TURKEY LEGS | KETODIET BLOG
From ketodietapp.com
Estimated Reading Time 2 mins
INSTANT POT CREAMY MUSTARD HERB CHICKEN - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (1)Servings 6Cuisine AmericanCategory Main Course
HERB AND MUSTARD POTATO SALAD - NO MAYO POTATO SALAD
From madaboutfood.co
5/5 (2)Total Time 30 minsCategory SideCalories 156 per serving
HERB MUSTARD CRUSTED ROAST BEEF - MAPLE + MANGO | RECIPE ...
From pinterest.com
5/5 (4)Total Time 1 hr 20 minsServings 6
BASIC HOMEMADE MUSTARD & SOME DELICIOUS HERBAL ADDITIONS
From diynatural.com
Estimated Reading Time 4 mins
HERB MUSTARD CRUSTED PORK LOIN & PEACHES - LOVE OF FOOD
From loveoffood.sodexo.com
Calories 330Sat Fat 2gCalories from Fat 80Total Fat 9g
RECIPE REDO: HERB MUSTARD GLAZED SALMON - COOKING IN STILETTOS
From cookinginstilettos.com
Estimated Reading Time 1 minCalories 517 per serving
MUSTARD-HERB SAUCE RECIPE - REAL SIMPLE
From realsimple.com
2.5/5 (11)Calories 54 per servingTotal Time 5 mins
BROILED SALMON WITH HERB MUSTARD GLAZE | RECIPE | FOOD ...
From pinterest.com
4.7/5 (373)Estimated Reading Time 50 secsServings 6
HOMEMADE HERB MUSTARD RECIPE - WEBETUTORIAL
From webetutorial.com
HERBED MUSTARD DIPPING SAUCE - SAVEUR
From saveur.com
HOMEMADE GRAINY MUSTARD | MUSTARD RECIPE, HOMEMADE ...
From pinterest.ca
BEST BROILED SALMON WITH HERB MUSTARD GLAZE RECIPES ...
From foodnetwork.ca
HOME MADE MUSTARD WITH FRESH HERBS | HOMEMADE CONDIMENTS ...
From pinterest.ca
BEST BASIL VINAIGRETTE RECIPE: 3-INGREDIENT BASIL SALAD ...
From 30seconds.com
R/FOOD - [HOMEMADE] HERB CRUSTED LAMB RACK W/ MUSTARD ...
From reddit.com
FLATTENED MUSTARD HERB CHICKEN - CANADIAN LIVING
From canadianliving.com
HOMEMADE MUSTARD RECIPE - THE CHARMED KITCHEN
From thecharmedkitchen.com
HERB-MUSTARD CHICKEN RECIPE
From crecipe.com
GRILLED HERB MUSTARD STEAK RECIPE
From foodreference.com
MUSTARD RECIPES | ALLRECIPES
From allrecipes.com
HERB ROASTED PORK BELLY DINNER RECIPE | FOODTALK
From foodtalkdaily.com
HERB MUSTARD TURKEY BREAST RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
HERB MUSTARD VINAIGRETTE RECIPE
From crecipe.com
HERB & MUSTARD CRUSTED ROAST BEEF | CANADIAN LIVING
From canadianliving.com
AMAZING AMISH POTATO SALAD RECIPE: THIS CREAMY AMISH ...
From 30seconds.com
HOMEMADE HERB MUSTARD RECIPES
From tfrecipes.com
HERBED MUSTARD CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
LEG OF LAMB WITH HERBS AND MUSTARD RECIPE - FOOD NEWS
From foodnewsnews.com
MUSTARD LOVER RECIPES - MOTHER EARTH NEWS | THE ORIGINAL ...
From motherearthnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love