Herbed Mustard Recipes

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HOMEMADE HERB MUSTARD



Homemade Herb Mustard image

This is a very easy recipe and once you make a batch you can keep it for months. It also makes a wonderful gift around the holidays, or anytime! From Cooking with Caprial, American Bistro Fare cookbook. Cook time is standing time.

Provided by Sharon123

Categories     Small Appliance

Time 4h15m

Yield 2 cups

Number Of Ingredients 12

1/2 cup mustard seeds
2 tablespoons dry mustard
3/4 cup water
3/4 cup white wine vinegar (tarragon is good) or 3/4 cup herb-flavored vinegar (tarragon is good)
1 tablespoon honey
2 tablespoons sugar
2 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped

Steps:

  • Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
  • Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!

Nutrition Facts : Calories 351.1, Fat 16.3, SaturatedFat 0.9, Sodium 2331.6, Carbohydrate 42.6, Fiber 9.2, Sugar 25, Protein 14.3

HERBED MUSTARD



Herbed Mustard image

Stir together this sassy spread, season with salt and pepper, and use on your favorite sandwich.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Time 5m

Yield Makes 1/2 cup spread

Number Of Ingredients 5

1/2 cup reduced-fat sour cream
2 tablespoons grainy mustard
1 teaspoon Dijon mustard
2 tablespoons fresh thyme leaves, chopped
Coarse salt and ground pepper

Steps:

  • Stir together all ingredients; season with salt and pepper.

Nutrition Facts : Calories 30 g, Fat 2 g, Protein 1 g

LAMB CHOPS WITH MUSTARD-HERB CRUST



Lamb Chops with Mustard-Herb Crust image

These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 9

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

Steps:

  • In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
  • In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g

MUSTARD AND HERB VINAIGRETTE



Mustard and Herb Vinaigrette image

The prominent ingredients here--mustard, fresh herbs, and white wine vinegar--are ideal candidates for all sorts of vinaigrette experimentation.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
2 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup chopped mixed herbs, such as tarragon, chives, and cilantro)
Salt and pepper

Steps:

  • Combine mustard, garlic, and vinegar. Slowly whisk in olive oil. Mix in herbs. Season with salt and pepper.

More about "herbed mustard recipes"

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Total Time 2 hrs 15 mins
  • Preheat oven to 325°F. Combine 1/4 cup mustard, 1 tablespoon thyme and pepper. Spread mustard mixture evenly over all surfaces of beef Roast.
  • Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
  • Meanwhile, combine remaining 3 tablespoons mustard and sour cream in small bowl; set aside. Heat oil in small saucepan over medium-low heat until hot. Add shallots and remaining 1 tablespoon thyme. Cook and stir 4 to 5 minutes or until shallots are tender and begin to turn golden. Remove from heat; stir into mustard mixture. Season with salt, as desired.
  • Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)


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