Ballpark Mustard Recipes
BALLPARK MUSTARD
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.
MUSTARD - STADIUM STYLE BROWN
Incredably simple, and tasty, my family uses this mustard for anything that you use mustard on, eggs, sandwichs, Brats & Burgers.
Provided by Chef David Marional
Categories Low Cholesterol
Time 15m
Yield 25 tablespoons, 25 serving(s)
Number Of Ingredients 5
Steps:
- put mustard seeds and beer in a non-reactive bowl and let stand overnight.
- pour into a food processor and pulse several time to break up the seeds. then run the processor until the seeds are ground up to the size you prefer(the bigger the seed pieces, the greater the heat).
- add the rest of the ingredients to the food processor and blend completely, please note, this should be thicker than yellow mustaed, but not much. Store in a squeeze bottle in the refirgerator. Enjoy with grilled brats (family favorite).
Nutrition Facts : Calories 70, Fat 3.1, SaturatedFat 0.2, Sodium 36.1, Carbohydrate 8, Fiber 1.6, Sugar 4.4, Protein 2.8
MILD BALLPARK MUSTARD
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
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
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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.
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- 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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