Mild Ballpark Mustard Recipes

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MILD BALLPARK MUSTARD



Mild Ballpark Mustard image

Make and share this Mild Ballpark Mustard recipe from Food.com.

Provided by Dancer

Categories     Free Of...

Time 10m

Yield 1/3 cup

Number Of Ingredients 4

1/4 cup mustard powder (ground yellow mustard seeds)
3 tablespoons boiling water
1 tablespoon olive oil
1/4 teaspoon honey

Steps:

  • In small bowl, combine mustard powder, boiling water, oil and honey and stir until smooth and paste-like.
  • Store in refrigerator in small, tightly lidded jar.

Nutrition Facts : Calories 1005.2, Fat 79.2, SaturatedFat 7.6, Sodium 10.4, Carbohydrate 51.3, Fiber 19.8, Sugar 13.4, Protein 33.6

BALLPARK MUSTARD



Ballpark Mustard image

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 5

1/2 -cup mustard powder
6 Tbs. pickle vinegar (juice that's in a jar of dill pickles)
Gray salt
freshly-ground black pepper
1 Tbs. Napastyle Roasted Garlic Paste (optional)

Steps:

  • Whisk together mustard powder and pickle vinegar until smooth. Let the mixture sit for 10 minutes so flavors have time to develop. Season to taste with salt and pepper. Stir in roasted garlic paste. Transfer to a jar and refrigerate.

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  • Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.☞TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.
  • Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.
  • Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.


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