Sweet Spicy Mustard Marinade Recipes

SWEET AND SPICY MUSTARD

Steps:

• In a pot combine sugar, mustard, beaten eggs, vinegar and salt
• Heat over medium heat, stirring often, until mixture begins to thicken and is heated to 150-155 degrees, about 10 minutes.
• Remove from heat and strain mustard through a fine sieve to remove small egg pieces or lumps.
• Place in a storage container, cover and refrigerate until ready to use. Mustard may be refrigerated for up to one month.

EASY SWEET MUSTARD

Steps:

• Combine all ingredients in bowl and mix well.
• Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.

SWEET MUSTARD PORK MARINADE

Steps:

• In a small bowl, whisk all ingredients until blended. Use to marinate pork.

SWEET AND SPICY MUSTARD

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil and let boil for 5 minutes.
• Pour into carefully cleaned jars and let sit for 2-3 days.
• Keeps for a long time, at least 6 months.

HONEY MUSTARD MARINADE & DIPPING SAUCE

Steps:

• In a bowl stir all ingredients until well incorporated and smooth.
• Adjust flavor to liking adding more sugar or honey to make sweeter, or more mustard to make spicier.
• Place in refrigerator until ready to use.
• Use as a marinade for meat, pork, chicken or fish.
• Use as a glaze after the meat, pork, chicken, or fish is cooked.
• Use as a dipping sauce for pretzels, chips, or vegetables.

SWEET HOT MUSTARD CHICKEN THIGHS

Steps:

• Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
• Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
• Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
• Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
• Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
• Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
• Spoon reduced pan sauce over each chicken thigh and serve.

EXTRA SPICY MUSTARD

Steps:

• Mix all ingredients into a bowl and stir with a spoon until everything is combined.
• Then use an electric mixer and mix the mustard for 5 minutes.
• Put the mustard into a jar with a lid and let stand 3 to 4 weeks.
• After several weeks the spiciness should be reduced, the consistency should be spreadable and your mustard is ready.

SPICY HONEY MUSTARD SAUCE

Steps:

• Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

SPICY MUSTARD HAM GLAZE (NOT SWEET AT ALL)

Steps:

• 1. In a small bowl, wisk all ingredients together.
• 2. Pat ham dry with papertowel.
• 3. Schmear all over ham.
• I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. You could also marinate the ham before cooking, but I just didn't think about this until the morning of.
• I made a double batch of this to use as a dipping sauce as well. Delish!

SWEET & SPICY MUSTARD MARINADE

Steps:

• Combine lemon juice through brown sugar. Whisk until the sugar has dissolved. Add in the oil and continue to whisk until it has emulsified.
• Pour over chicken breasts in a zipper bag or non-reactive container. Let marinate between 4-24 hours.
• Cook on a hot grill until done.

HONEY MUSTARD RECIPE

Steps:

• In a medium bowl, whisk together all the ingredients.
• If possible, chill for 2 hours, so flavors can combine, but you can also serve immediately.

BIG OLE BILL'S SWEET AND SPICY JALAPENO MUSTARD

Steps:

• 1. Cut the Jalapenos lengthwise into halves. Remove and reserve seeds. Chop Jalapenos finely to yield about 4 cups.
• 2. Combine Jalapenos, water, vinegar and salt in a saucepan. Simmer over medium heat until Jalapenos are tender , about 8 minutes.
• 3. Add reserved Jalapeno seeds to Jalapeno mixture according to taste, 1 Tablespoon for mild, 2 Tablespoons for medium, 3 or more for hot.
• 4. Combine Sugar, Flour, Cumin and Dry Mustard on a bowl and mix well. Stir in the Yellow Mustard.
• 5. Add the Mustard mixture to the Jalapeno mixture and mix well. Simmer, stirring frequently until thickened, about 5 to 10 minutes
• 6. Spoon into 10 hot sterilized 1/2 pint jars, leaving 1/2 inch of space at top ( You can use bigger jars if you wish). Seal with lids and process in hot water bath for 5 minutes. Store in a cool place.