DOUBLE HOT HORSERADISH MUSTARD
My family enjoys spicy food so this recipe is wonderful for us. We add it to sandwiches.-Madeline Cole, Willow, Alaska
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.
Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
HORSERADISH MUSTARD
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!
HONEY-HORSERADISH MUSTARD
Make and share this Honey-Horseradish Mustard recipe from Food.com.
Provided by Vino Girl
Categories Sauces
Time 40m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 8
Steps:
- Combine wine, onion, garlic and honey in a medium saucepan.
- Bring to a simmer; simmer 5 minutes.
- Remove from heat.
- Strain into a 4 cup measuring cup with a pouring spout.
- Cool slightly.
- Combine dry mustard, horseradish, olive oil and salt in a small saucepan.
- Slowly whisk in the wine mixture until smooth.
- Heat over medium-low heat, stirring constantly until thickened (about 15 minutes).
- Remove from heat and cool.
- Spoon into sterilized jars.
- Refrigerate for at least one day for flavors to blend, and then keep refrigerated and use within one month.
Nutrition Facts : Calories 40.5, Fat 1.7, SaturatedFat 0.1, Sodium 113.4, Carbohydrate 3.1, Fiber 0.6, Sugar 1.8, Protein 1
SPICE-RUBBED CORNED BEEF WITH MUSTARD-HONEY-HORSERADISH SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
- Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside.
- Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
- Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.
GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE
Provided by Bobby Flay
Categories main-dish
Time 11m
Yield 4 servings, 3 chops per person
Number Of Ingredients 9
Steps:
- Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze.
- Whisk ingredients together in a medium bowl and season with salt and pepper to taste.
HONEY HORSERADISH DIP
We love having appetizers on Friday night instead of a meal, and during the summer we enjoy cooler foods. This surprising dip adds just the right amount of zing. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- Combine yogurt, mustard, honey and horseradish; refrigerate 1 hour. Serve with shrimp and snap peas.
Nutrition Facts : Calories 54 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
HONEY BOURBON HORSERADISH GLAZED HAM
I posted this recipe for the glaze. It will work on any size ham, but cooking times will vary depending on the size and how you like to cook your ham. It is a thick, rich glaze. I only use the water packaged with the ham when I make it.
Provided by PFraser
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 2h40m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 2/3 cup horseradish mustard, bourbon, brown sugar, honey, and liquid smoke together in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer glaze, stirring frequently, until thickened, at least 30 minutes.
- Liberally coat ham with the remaining horseradish mustard and place in a roasting pan. Spoon glaze over ham.
- Bake in the preheated oven, basting occasionally, until until the internal temperature of the ham has reached 160 degrees F (72 degrees C), about 2 hours. (Generally bake 22 minutes per pound.)
Nutrition Facts : Calories 484 calories, Carbohydrate 14.7 g, Cholesterol 86.5 mg, Fat 32.2 g, Fiber 1.4 g, Protein 28.9 g, SaturatedFat 10.6 g, Sodium 2152.7 mg, Sugar 12.5 g
SPICY HORSERADISH MUSTARD
Provided by Gale Gand
Categories Condiment/Spread Sauce Food Processor Mustard Picnic Vegetarian Horseradish Vegan
Yield Makes 6 (4-ounce) jars
Number Of Ingredients 7
Steps:
- In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)
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GOURMET HOMEMADE MUSTARD RECIPE - ATTAINABLE …
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- Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
- Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
- After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!
EASY HORSERADISH MUSTARD RECIPE ⋆ FARMHOUSE-BC
From farmhouse-bc.com
5/5 Category Condiment
- Preparations for Making Horseradish Mustard Recipe Fresh horseradish that has been picked from the garden or purchased should be washed, peeled, and shredded.
- My favorite method of shredding horseradish is to cut 1–2-inch pieces into the blender and pulse until very finely ground.
- Ingredients for Horseradish Mustard- 1/2 cup fresh horseradish approximately 7 to 8 ounces (peeled 6.9 ounces/195 grams)- One cup of organic brown mustard seeds- One cup of organic yellow mustard seeds- 2 cups of moonshine up to 2 1/2 cups **- 1/2 cup of filtered water- 1/3 cup apple cider vinegar ***- 1/3 cup white vinegar ***- 1 tablespoon pickling salt- Optional 1 tablespoon of sugar in the raw- ** Or one cup of filtered water and one cup of moonshine or all water may be substituted for the moonshine- *** Or you may use 2/3 cups of white vinegar or 2/3 cups of apple cider vinegar in place of the white vinegar- Mustard Seed Instructions- Place all the dry mustard seeds in a grinder- Grind very finely until it is like a fine meal, like cornmeal- Remove the mustard seeds from the blender- Horseradish Root Instructions- Add the horseradish root to the blender- Pulse the pieces of horseradish root- Add the 2 cups of moonshine or filtered water to the horseradish root- Add the 1/2 cup of
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