Coarse Ground Mustard Recipes

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COARSE-GROUND MUSTARD



Coarse-Ground Mustard image

Make and share this Coarse-Ground Mustard recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 9h

Yield 25 serving(s)

Number Of Ingredients 7

1/4 cup white mustard seeds or 1/4 cup brown mustard seeds
1/4 cup red wine vinegar
1/4 cup dry red wine
1/2 cup dry English-style mustard
2 teaspoons salt
1/4 teaspoon ground allspice
2 tablespoons cold water

Steps:

  • Place mustard seed, wine vinegar and wine in a small bowl and let stand for 3 hours.
  • Process in a blender on pulse until seeds are bruised and broken.
  • Add dry mustard, salt, allspice, and water, mix well.
  • Cover loosely, and allow to stand overnight.
  • Refrigerate unused portions.

DIJON MUSTARD



Dijon Mustard image

An easy-to-make, balanced coarse-ground Dijon mustard recipe to use for all of your sandwich, grilled burger, hot dog, and potato salad needs.

Provided by Bryce Coulton

Categories     Condiment

Time P2DT15m

Number Of Ingredients 5

8 tablespoons (80 grams) whole brown mustard seeds
7 ounces distilled white vinegar, divided
4 ounces white wine
1 tablespoon granulated sugar
1 1/2 tablespoons salt

Steps:

  • Soak and refrigerate mustard seeds: In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar. Cover and set in the refrigerator for 12-24 hours. Soaking allows the mustard seeds to soften and plump up, which will make them break down easier during the blending process.
  • Strain the mustard seeds: Using a sieve, strain the mustard seeds, and discard any vinegar. The liquid will be too bitter to use.
  • Blend the mustard seeds: Place the strained mustard seeds in a blender. Add the remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt into the blender as well. Blend at a low setting for 20 seconds, then slowly increase to a high setting and blend for 15 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened slightly. Blend at low setting for 15 seconds, slowly increasing to a high setting and blend for 20 to 30 seconds. The consistency will be similar to a thick cake batter. If you prefer a smoother texture, blend for another 20 to 30 seconds at a medium to high setting.
  • Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours. The mustard is quite bitter immediately after blending and needs time for the bitterness to diminish. It will keep for up to 6 months in the refrigerator.

Nutrition Facts : Calories 16 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 744 mg, Sugar 1 g, Fat 0 g, UnsaturatedFat 0 g

UNBELIEVABLE CHICKEN



Unbelievable Chicken image

This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get--I promise!

Provided by LETSGGGO

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 9h

Yield 6

Number Of Ingredients 10

¼ cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
½ lemon, juiced
½ cup brown sugar
1 ½ teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Steps:

  • In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
  • Preheat an outdoor grill for high heat.
  • Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 22.4 g, Cholesterol 67.1 mg, Fat 16.4 g, Fiber 0.9 g, Protein 24.8 g, SaturatedFat 2.7 g, Sodium 735.5 mg, Sugar 18 g

COARSE GRAIN MUSTARD



coarse grain mustard image

for everyone who can't find coarse grained mustard in your area- and apparently there's a bunch of you :))time doesn't include 3 hours of marinating

Provided by chia2160

Categories     < 30 Mins

Time 18m

Yield 2 cups

Number Of Ingredients 10

1 3/4 cups white wine vinegar
2 small onions, sliced
8 sprigs fresh tarragon
1/2 cup water
4 ounces white mustard seeds
3 tablespoons ground mustard powder
1 teaspoon black pepper
2 teaspoons soy sauce
1 tablespoon honey
1 teaspoon turmeric

Steps:

  • combine vinegar onions, and tarragon in a deep bowl.
  • boil water, and add to bowl.
  • let this marinate for 3 hours.
  • strain into a saucepan.
  • grind mustard seeds with a mortar and pestle or in a processor.
  • add ground mustard and remaining ingredients to saucepan.
  • bring to a boil and simmer for 5 minutes.
  • taste and add some water to tame the heat, if necessary.
  • pour into a sterile jar, seal, and store up to 1 month.
  • let it sit for 1 day before using.

COARSE-GROUND MUSTARD (HOMEMADE) RECIPE



COARSE-GROUND MUSTARD (HOMEMADE) Recipe image

Provided by Kitchenbee

Number Of Ingredients 8

2/3 cup white wine vinegar
1/3 cup yellow mustard seeds
1/3 cup brown mustard seeds
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp ground allspice
3 tblsp honey
2 cloves garlic, minced

Steps:

  • In a medium bowl combine vinegar, mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb any excess liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1-2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four sterilized 4 ounce canning jars or other glass jars. For best flavor, chill for 1-2 days before servings. Store in the refrigerator for up to 3 months. Cranberry mustard: Prepare as directed in first step, except substitute red wine vinegar for the white wine vinegar and stir ½ teaspoon cracked black pepper into the mustard seed mixture with the spices before letting stand 24 hours. Continue as above but omit honey. In a small saucepan combine ½ cup cranberries and ½ cup pure maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until berries pop. Add cranberry mixture to the mustard seed mixture before blending. Creole mustard: Prepare as directed, except stir in ¼ teaspoon cayenne pepper into the mustard seed mixture with the spices. Continue as directed, except reduce honey to 1 tablespoon and add 2-3 teaspoons horseradish to the mustard seed mixture before blending.

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