Hot And Sweet Walnut Mustard Food
HOT SWEET MUSTARD
Provided by Michael Chiarello : Food Network
Categories condiment
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mix and use with pickle relish and pass more on the side.
HOT AND SWEET MUSTARD
Provided by Debra A. Broeker
Categories Condiment/Spread Bon Appétit Missouri
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine mustard and sugar in top of double boiler. Gradually whisk in vinegar, then egg. Set over simmering water and cook until mixture darkens slightly and mellows in flavor, stirring frequently, about 12 minutes. Transfer to jar with tight-fitting lid. Refrigerate mustard until ready to use. (Can be prepared 4 weeks ahead.)
HOT AND SWEET WALNUT MUSTARD
Make and share this Hot and Sweet Walnut Mustard recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 1 1/4 cup
Number Of Ingredients 8
Steps:
- In small bowl combine mustard, sugar, and salt.
- Add water; stir until sugar is dissolved. Stir in honey and vinegar, and then add applesauce.
- Mix-in walnuts to blend thoroughly. Store covered in refrigerator.
Nutrition Facts : Calories 684.5, Fat 20, SaturatedFat 1.7, Sodium 2619.6, Carbohydrate 127.4, Fiber 6.7, Sugar 112.4, Protein 9.6
GOURMET MUSTARD
The success of this recipe will depend on the quality of your mustard powder so try to use a good quality, this is the easy recipe but needs some chilling time.
Provided by Kittencalrecipezazz
Categories Healthy
Time 15m
Yield 2 cups (approx)
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together vinegar and mustard (you must use a whisk not a spoon it makes a difference!).
- Add the remaining ingredients; bring to a slow boil, stirring constantly.
- Cook, and stir for 10 minutes.
- Let sit to room temperature.
- Chill for 24 hours or more before using.
- Store in a glass container in the refrigerator.
Nutrition Facts : Calories 537, Fat 13.6, SaturatedFat 2, Cholesterol 211.5, Sodium 107.2, Carbohydrate 91.7, Fiber 4.4, Sugar 82, Protein 13.7
SWEET AND HOT MUSTARD
A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette dressing.
Provided by Lisa Yockelson
Categories condiments
Time P1DT30m
Yield About one-and-one-half cups
Number Of Ingredients 6
Steps:
- In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
- To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
- Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 68 grams, TransFat 0 grams
TARRAGON AND CHAMPAGNE MUSTARD
Make and share this Tarragon and Champagne Mustard recipe from Food.com.
Provided by Az B8990
Categories < 30 Mins
Time 20m
Yield 9 oz, 1 serving(s)
Number Of Ingredients 6
Steps:
- Soak the mustard seeds overnight in the vinegar. Pour the mixture into a blender, add the mustard powder, sugar and salt and blend until smooth.
- With the motor running, gradually add the oil through the hole in the lid. Stir in the tarragon. Pour the mustard into sterilised jars, seal and store in a cool place.
Nutrition Facts : Calories 1422.5, Fat 81.3, SaturatedFat 7.9, Sodium 1213.6, Carbohydrate 154.6, Fiber 19.5, Sugar 116.1, Protein 33
SWEET AND HOT MUSTARD
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything! This is an excellent mustard. It will keep for a week refrigerated.
Provided by Engrossed
Categories Swedish
Time 2h35m
Yield 2 cups, 8-16 serving(s)
Number Of Ingredients 4
Steps:
- In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
- Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
- Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
- Store in refrigerator.
Nutrition Facts : Calories 221.5, Fat 7.8, SaturatedFat 1.4, Cholesterol 158.6, Sodium 53.8, Carbohydrate 30.4, Fiber 2.1, Sugar 26.3, Protein 8.3
SWEET AND HOT MAPLE MUSTARD
An excellent mustard, good with meats and cheeses. Great for a gift basket too. Source: Canadian Living
Provided by Elly in Canada
Categories Canadian
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In food processor or blender, blend mustard, sugar, maple syrup, oil, vinegar and salt until smooth. With motor running, add water, scraping down side of bowl as necessary.
- Fill decorative jar or jars; seal.
- Use immediately for hot mustard or store at room temperature for 2 weeks before using for mild mustard.
- Make-ahead: Store at room temperature for up to 6 months.
Nutrition Facts : Calories 1551, Fat 83, SaturatedFat 8.1, Sodium 821.3, Carbohydrate 185.4, Fiber 17.6, Sugar 142.7, Protein 29.8
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