Triple Mustard Sauce Food

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.

MUSTARD SAUCE

Steps:

• Beat egg and sugar in a saucepan over medium heat.
• Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
• Cook and stir the mixture until hot.

SAUTEED SEA BASS FILLETS WITH BROWN BUTTER BRUSSEL SPROUTS AND TRIPLE MUSTARD VINAIGRETTE

Steps:

• Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
• In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.
• Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature.

MUSTARD SAUCE

Steps:

• Combine mayonnaise and mustard thoroughly and refrigerate at least half an hour.

CREAMY SAUSAGE AND TRIPLE MUSTARD CASSEROLE

Steps:

• Heat the oil in a large casserole dish or deep sided frying pan.
• Gently fry the sausages until they are golden brown all over; then remove from the casserole.
• Add the onion and saute until it softens and becomes nicely golden.
• Add the mushrooms and cook for a further 5 minutes.
• Stir in the apple chunks, bay leaf, sage and stock.
• Bring to the boil, then return the sausages to the casserole.
• Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
• The apple pieces should break down and thicken the stock slightly.
• If they are still holding their shape, mash them with the back of a wooden spoon and stir in .
• Mix the mustards into the cream and season with salt and pepper.
• Pour into the casserole and increase the heat.
• Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
• Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.

THREE-MUSTARD MAYONNAISE

Steps:

• In a bowl stir together the mayonnaise, the mustards, the lemon juice, the honey, and pepper to taste. Serve the mayonnaise with meat, chicken, or vegetables.

TRIPLE MUSTARD AND GRUYERE BREAD THINS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, oil, minced onion, stone-ground mustard, ground mustard, onion powder, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls, about 2 ounces each. Flatten each ball to a 4-in. circle. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until slightly puffed, about 30 minutes., Preheat oven to 375°. Brush rolls with Dijon mustard; if desired, sprinkle with seeds. Bake until lightly browned, 15-18 minutes. Remove from pans to wire racks to cool completely., Freeze option: Freeze cooled rolls in freezer containers. To use, thaw at room temperature or, if desired, microwave each roll on high until heated through, 10-15 seconds.

TRIPLE-MUSTARD SAUCE

Steps:

• Stir first 4 ingredients in bowl until dry mustard dissolves. Mix in remaining ingredients. Let stand 15 minutes. (Can be made 3 days ahead. Cover and chill.)

OUTRAGEOUS MUSTARD SAUCE

Steps:

• Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
• Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.