Brookes Mustard Dip Recipes

AIRY ANGEL BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter a baking sheet or line it with parchment paper and set aside.
• Dissolve the yeast in the warm water and let stand until foamy, about 5 to 10 minutes.
• Sift the flour, baking powder, baking soda, sugar, and salt together into a large bowl. Transfer half of the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter still remaining. Transfer the mixture back to the bowl with the dry ingredients and mix to combine. Make a well in the center of the bowl and add the yeast mixture and buttermilk. Stir until a dough forms and turn out onto a floured board. Kneed until the dough is smooth and no longer sticky, about 5 minutes.
• Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2-inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet, brush the tops with melted butter, and bake until lightly golden (they should not brown), 10 to 12 minutes.

BROOKE'S MUSTARD DIP

Steps:

• Mix mustard, vinegar, and wine in a porcelain or stainless steel bowl.
• Cover and soak overnight.
• Beat eggs with sugar and salt until very light and foamy. Add mustard mixture, and cook in a double boiler (or in a stainless bowl over a pot of simmering water) until thick, approximately 1 hour, whisking occasionally.
• Cool and refrigerate until ready to use.

BROOKE'S MUSTARD DIP

Steps:

• Combine mustard, vinegar, and wine in a nonreactive bowl. Cover and let stand overnight.
• In another nonreactive bowl, whisk eggs with sugar and salt until very light and foamy, about 3 minutes. Add mustard mixture and cook over a pot of simmering water, whisking occasionally, until thick, about 1 hour.
• Let cool slightly; refrigerate, covered, until ready to use.

MUSTARD DIP

Steps:

• Dump all ingredients in a bowl and whip with a wire whisk.
• Refrigerate for several hours before serving.
• Contains mayonnaise. Refrigerate leftovers.

MUSTARD DIP

Steps:

• In a bowl, combine all ingredients until smooth (mustard will thicken as it stands). Store in the refrigerator.

10- MINUTE MUSTARD DIP

Steps:

• Mix dry ingredients together in a medium-sized bowl, then stir in liquid ingredients.
• Mix thoroughly, cover and refrigerate several hours or overnight to allow flavors to blend.
• Serve with chips, crackers or pretzels.
• Also great on pork loin and chicken.
• Recipe states refrigerated shelf life is two months, but I haven't tested this.