TANGY MUSTARD
This is a nice mustard for use with all kinds of meats, cold cuts, and sandwiches. Made from the whole mustard seeds it is a very grainy mustard. Kept in the fridge, the prepared mustard will keep up to one month after you open the sealed jar.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes
Time P15DT15m
Yield 24
Number Of Ingredients 9
Steps:
- Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.
- Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.
Nutrition Facts : Calories 31.1 calories, Carbohydrate 4.2 g, Fat 1.4 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 98.3 mg, Sugar 1.8 g
CAULIFLOWER WITH TANGY MUSTARD SAUCE
This is a quick and easy way to prepare cauliflower. Even if you do not care for cauliflower, you might like it fixed this way.
Provided by Bayhill
Categories Cheese
Time 23m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove leaves and wash fresh cauliflower. Place cauliflower head on a microwave safe plate and cover with microwave plastic wrap.
- Microwave on High for 13-18 minutes or until tender. Remove plastic wrap (be careful, the steam will be hot!).
- Combine mayonnaise, onion, and mustard in a small bowl. Spread over top and sides of cooked cauliflower. Sprinkle with cheese.
- Microwave on High, uncovered, for 1 minute to heat topping and melt cheese.
- Cut cauliflower head into wedges.
TANGY MUSTARD COLESLAW
Make and share this Tangy Mustard Coleslaw recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk.
- Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
Nutrition Facts : Calories 65.5, Fat 1.7, SaturatedFat 0.3, Cholesterol 1.5, Sodium 150.5, Carbohydrate 12.2, Fiber 2.8, Sugar 7.9, Protein 1.5
TANGY MUSTARD SAUCE FOR HAM
This mustard sauce is great over Christmas ham or everyday ham.
Provided by PJ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 15m
Yield 10
Number Of Ingredients 6
Steps:
- Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 12.4 g, Cholesterol 80.2 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.4 g, Sodium 297.8 mg, Sugar 11.1 g
TANGY MUSTARD BBQ SAUCE (SOUTH CAROLINA STYLE)
Steps:
- Whisk together the mustard, vinegar, honey, Worcestershire, onion powder, garlic powder, salt and pepper in a medium bowl.
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.
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- Mustard Sauce. Combine 1/2 cup mayonnaise with 2 tablespoons of honey until well blended then stir in 1 tablespoon prepared horseradish and 3 tablespoons whole-grain Dijon-style mustard.
- Mustard Butter. Combine two teaspoons of Dijon-style mustard with two tablespoons softened butter until well blended then stir in a pinch of salt and freshly ground black pepper to taste.
- Yellow Mustard. The third substitute for stone-ground mustard is yellow mustard. If you use yellow mustard, it will be spicy and the flavor is much sharper than stone-ground or honey-prepared mustards.
- Dijon. Dijon can be made at home by combining one tablespoon each of dry white wine (or water), white-wine vinegar, salt, pepper, and fresh minced parsley leaves; stir into two tablespoons softened butter until well blended then stir in three tablespoons olive oil slowly while stirring constantly.
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