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.
GERMAN STYLE MUSTARD
Make and share this German Style Mustard recipe from Food.com.
Provided by Parsley
Categories German
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine mustard seed and dry mustard; set aside.
- In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
- Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
- The mixture will thicken upon standing.
- If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
Nutrition Facts : Calories 124.7, Fat 5.4, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 13.3, Fiber 3, Sugar 6.5, Protein 4.9
HOT & SWEET GERMAN-STYLE MUSTARD
Make and share this Hot & Sweet German-Style Mustard recipe from Food.com.
Provided by Dancer
Categories German
Time 10m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- Grind mustard seeds in spice grinder.
- In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and stir until smooth and paste-like.
- You can"cool down" the mustard by adding more oil or honey.
- Store in refrigerator in small, tightly lidded jar.
GERMAN-STYLE SWEET MUSTARD
Provided by Julia Moskin
Categories easy, quick, condiments
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a blender or food processor and process until smooth.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1233 milligrams, Sugar 17 grams, TransFat 0 grams
SWEET BAVARIAN MUSTARD
Provided by Andrea Slonecker
Categories Vinegar Oktoberfest Family Reunion Poker/Game Night Party
Yield Makes about 2 cups/480 ml
Number Of Ingredients 11
Steps:
- Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat. Allow the liquid to boil rapidly to reduce the volume by half, about 10 minutes.
- Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof silicone spatula to press the onions into the strainer to extract all of the liquid. Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
- Transfer the seeds and liquid to a food processor and process until it forms a smooth paste. Put the mustard in an airtight container and refrigerate for at least a 3 days, and preferably 1 week, before serving to allow its pungency to mellow. After about 2 weeks, the mustard is at its prime. It will keep, refrigerated, for several months. If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.
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