EASY SWEET MUSTARD
This Sweet Mustard goes great with corndogs, hot dogs and even hamburgers. It's so easy to make you have no excuse not to make it.
Provided by Chef Rodney
Categories Condiments, Sauces & Dry Rubs
Time 5m
Number Of Ingredients 3
Steps:
- Combine all ingredients in bowl and mix well.
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Nutrition Facts : Calories 40 kcal, Carbohydrate 9 g, Sodium 129 mg, Sugar 8 g, ServingSize 1 serving
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
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.
SWEDISH SWEET MUSTARD
Provided by Tyler Florence
Time P1DT10m
Yield 12 ounces
Number Of Ingredients 8
Steps:
- Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.
SWEET MUSTARD
I got this off a turkey website. It went with a Bourbon glazed turkey and apple hash. This was a very tasty mustard. I halved this recipe when I made it and it was plenty. I posted the apple hash recipe also.
Provided by Engrossed
Categories Sauces
Time 15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Whisk ingredients together in a stainless steel bowl.
- Place over a boiling water bath and cook for 8 to 10 minutes, whisking occasionally.
- Cool and reserve in refrigerator for service.
Nutrition Facts : Calories 106.9, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 164.8, Carbohydrate 16.8, Fiber 0.9, Sugar 14.6, Protein 2.5
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.
SWEET MUSTARD SAUCE
Make and share this Sweet Mustard Sauce recipe from Food.com.
Provided by Loves2Teach
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar and dry mustard.
- Stir in vinegar; mix well.
- Whisk in beaten egg until smooth.
- Cook over low heat until sauce thickens, stirring constantly.
SWEET MUSTARD DIP
Provided by Food Network
Yield 4 to 6 servings as an appetize
Number Of Ingredients 5
Steps:
- Combine the ingredients in a sauce pan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve.;
SWEET MUSTARD PICKLES
GREAT ON COLD MEATS : This is a mixture of Vegetable preparation from one recipe and the Mustard Sauce from another .. A family favorite All Year Around .. Make in quantity when cauliflowers are cheap... because your friends will be wanting a jar or two from each batch .. Shirley used to make these Pickles at least 3 or 4 times a year and her grandchildren were often caught eating it out of the bottle .. Shirley would chastise them with "Get out of there ..Don't eat it all .. I won't have any left" .. but they knew that she had 5 or 6 jars in the cupboard above the fridge ! *IF YOU CAN'T GET GREEN TOMATOES.. REPLACE WITH 1 MORE CUCUMBER AND ONE MORE CAULIFLOWER*
Provided by GREG.H
Categories Chutneys
Time P1DT30m
Yield 10-12 500gm JARS
Number Of Ingredients 12
Steps:
- Cut the Cucumbers lengthways and discard the seeds: scrape out with a spoon.
- Dice Onions,Green Tomatoes,Cauliflower and Cucumbers.
- Place into Boiler, Cover with Brine and let stand overnight.
- Next day: Place Boiler on the Stove and bring to the boil then drain into a Colander.
- Return the Boiler to the Stove with sauce mix and Boil until it thickens Stir constantly on a Low heat. Otherwise the sauce will stick.
- Add vegetables bring to a boil and then simmer for 10 minutes.
- Place in Clean Jars and allow to cool.
- Cover with Lid and Store in Cupboard.
- Keeps for 12 months . but it won't last that long !
SWEET MUSTARD SAUCE
Two kinds of mustard mixed with sugar make a sweet, tangy contrast to cool, salty gravlax.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Stir together all ingredients.
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
HIRSHEIMER'S HOT & SWEET MUSTARD
Slather on sandwiches, and serve alongside ham or sausages.
Provided by Melissa Hamilton
Categories Condiment/Spread Egg Mustard Fourth of July Quick & Easy Lunch Summer Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
- Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
- Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
SWEET MUSTARD PICKLES
This makes a great condiment for sandwiches. My Grandmother made this when I was a boy and I have it on a sandwich nearly every day.
Provided by matt
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h20m
Yield 64
Number Of Ingredients 11
Steps:
- Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
- Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
- Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 19.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.1 g, Sodium 8.8 mg, Sugar 14.9 g
SWEET HOT MUSTARD
Make and share this Sweet Hot Mustard recipe from Food.com.
Provided by Diane in Nebraska
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 354.3, Fat 15.4, SaturatedFat 1.4, Cholesterol 105.8, Sodium 116, Carbohydrate 40.9, Fiber 6.6, Sugar 28.2, Protein 14.3
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.
SWEET MUSTARD SAUCE
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.
Provided by Andreas Viestad
Categories Sauce Mustard No-Cook Quick & Easy Vinegar Dill
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine the sweet mustard and 2 tablespoons of the Dijon mustard in a medium bowl. Add the sugar and 1 tablespoon of the vinegar. Gradually add the oil, whisking constantly. Adjust the flavors as necessary. The sauce should be neither overly sweet nor overly acidic. Add a little water if the sauce gets too thick. Stir in the chopped dill. It will keep, refrigerated, for 2 to 3 weeks.
SWEET MUSTARD DRESSING
This is a mediterranean style dressing. A nice kicked up version of a honey mustard dressing. Makes about 1/2 cup. I use this on salads, chicken and fish. If I use it on meat, I usually drizzle it on after cooking or use as a dipping sauce. If you try it, I really hope you enjoy it!
Provided by Bobtail
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, except salt and pepper, in a small jar or salad dressing bottle.
- Shake till well blended.
- Add salt and pepper to taste.
- Will store up to one week in fridge.
- Always shake before serving.
Nutrition Facts : Calories 154.8, Fat 13.5, SaturatedFat 1.9, Sodium 1.6, Carbohydrate 9.3, Sugar 9.2, Protein 0.1
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