Homemade Hot Mustard Food

HOT MUSTARD

Steps:

• Combine all the ingredients in a saucepan.
• Bring to a boil, reduce heat& simmer 10 minutes.
• Place in sterilized jar& refrigerate.

HOMEMADE HOT MUSTARD

Steps:

• Mix dry ingredients in bowl.
• Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk.
• You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig.
• Place in refrigerator and stir couple times a day.
• Serve after a few days. It it seems too thick, simply add more vinegar.

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

HOT MUSTARD

Steps:

• Combine all ingredients in a small bowl, adding more or less water depending on desired thinness of sauce. Let stand for 10 minutes, then serve as a dipping sauce for Egg Rolls.

HOT SWEET MUSTARD

Steps:

• Mix and use with pickle relish and pass more on the side.

CHINESE HOT MUSTARD

Steps:

• Whisk mustard and sugar together until smooth.
• Whisk in water and oil.
• Let stand 8 hours before serving.
• Refrigerate leftovers.

SWEET HOT MUSTARD

Steps:

• Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
• The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
• Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
• Keep in a sealed container in the refrigerator.
• Will keep in the refrigerator for up to two months.
• Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.

CHINESE RESTAURANT STYLE HOT MUSTARD

Steps:

• Whisk mustard, water, and white pepper together in a bowl.

CHINESE HOT MUSTARD

Steps:

• In a small bowl, combine the mustard, sugar and salt. Stir in water and oil until smooth. Refrigerate until serving.

CHINESE HOT MUSTARD

Steps:

• Gradually add the boiling water to the dry english mustard.
• Then add the oil, stir well.
• I got this from "Cook's Thesaurus".