Crunchy Hot Mustard Recipes

HOT MUSTARD

Steps:

• Combine all the ingredients in a saucepan.
• Bring to a boil, reduce heat& simmer 10 minutes.
• Place in sterilized jar& refrigerate.

SPICY MUSTARD

Steps:

• In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

HOMEMADE HOT MUSTARD

Steps:

• Mix dry ingredients in bowl.
• Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk.
• You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig.
• Place in refrigerator and stir couple times a day.
• Serve after a few days. It it seems too thick, simply add more vinegar.

PHILIPPE'S THE ORIGINAL HOT MUSTARD

Steps:

• In a heavy pot over medium heat whisk together dry mustard, vinegar and flat beer.
• Using a press mince garlic into mixture.
• Continually whisking blend in sugar, salt and turmeric.
• To tame down the heat you may add 1 tablespoon olive oil whisked.
• Place in a sealed jar for at least 1 day.
• Will remain in fridge for at least 2 months.

CRUNCHY HOT MUSTARD

Steps:

• Toast mustard seeds in a dry skillet over medium heat. Shake pan occasionally until they begin to pop. Put them in a small bowl, and add ground mustard and sugar.
• Stir in enough water to make a thin paste. Let sit at room temperature for at least 10 minutes or until ready to serve. Drizzle sparingly over steak.