ENGLISH MUSTARD
This is a modification of English Mustard #70193. When I had originally tried that, it was still quite watery, so I changed the amounts of mustard seeds and powder. I also added some other spices and such, to give it a bit more flavor. Use any color (brown, yellow, black) mustard seeds you wish. I end up making a batch about every three weeks or so because it doesn't last long in my house! Be warned that this is VERY HOT AND SPICY. Tastes great on ham or pork.
Provided by CulinaryQueen
Categories European
Time 30m
Yield 1 Cup, 16 serving(s)
Number Of Ingredients 9
Steps:
- Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
- In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
- Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
- If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
- Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
- Enjoy!
Nutrition Facts : Calories 22.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.5, Protein 1.1
ENGLISH MUSTARD SAUCE
A creamy accompaniment to roast meats, fish or salads, this tangy sauce contains shallots, bay leaves and white wine
Provided by Cassie Best
Categories Condiment, Lunch
Time 15m
Number Of Ingredients 7
Steps:
- Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.
Nutrition Facts : Calories 89 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium
ENGLISH MUSTARD SAUCE
Make and share this English Mustard Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 10m
Yield 10 fluid ounces, 20 serving(s)
Number Of Ingredients 7
Steps:
- Place the mustard in a mixing bowl or the bowl of an electric mixer.
- Add the mayonnaise and beat for 1 minute.
- Add the Worcestershire sauce, HP sauce, cream, and a pinch of salt and beat until the mixture is well blended and creamy.
- If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more dry mustard until well blended.
- Chill the sauce, covered, until serving.
Nutrition Facts : Calories 8.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.3, Sodium 6.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.2
MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
MUSTARD SAUCE
Provided by Food Network Kitchen
Categories condiment
Time 6h20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
- In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.
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