Horseradish Mustard Recipes

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.)

Steps:

• Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice.
• In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice.
• Process until the garlic and horseradish have been pureed in the liquid, then strain through a fine-meshed strainer, pressing all juice from any pulp in the strainer.
• Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water.
• Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling).
• Cool and taste.
• Add more prepared horseradish, if desired, and if the mustard seems too thick, thin it with a few drops of white wine or additional vinegar.

Steps:

• Sift the flour, add all the other ingredients and mix for a few minutes.
• Cover, let it stand for half an hour, mix again and put in clean jars.
• It will be ready in one week, leave in a cool dark place.

Steps:

• 1. In large nonstick skillet heat caraway seeds over medium heat for 2 to 3 minutes or until fragrant, stirring frequently. In small bowl combine caraway seeds, mustard, mayonnaise and horseradish. Set aside.
• 2. In same skillet cook kielbasa slices in hot oil about 8 minutes or until no longer pink, turning once halfway through cooking. Drain on paper towels. Cut each slice in half.
• 3. Spread mustard mixture on pretzel side of KEEBLER TOWN HOUSE FLIPSIDES Original crackers. Top with kielbasa piece and relish. Serve warm.
• Entwine Pairing: Cabernet Sauvignon (the wine has a mouth feel galore to stand up to smoky kielbasa; mustard makes the wine's blackberry and smoke notes shine)
• Nutrition Information:
• Serving Size: 2 crackers, 2 tsp mustard mixture, 1/2 slice kielbasa plus 1 tsp pickle relish; Calories 120, Calories From Fat 80, Saturated Fat 2 g, Trans Fat 0g, Total Fat 9g, Cholesterol 10mg, Sodium 350mg, Total Carbohydrates 7g, Sugars 3g, Dietary Fiber 0g, Protein 3g, Vitamin A 2%, Vitamin C 2%, Calcium 0%, Iron 2%

Steps:

• Mix until well blended.
• Makes about 1 1/2 cups.

Steps:

• In a small bowl, combine the yogurt, chives, mayonnaise, dill, horseradish, mustard, salt and pepper. Cover and refrigerate until serving. Serve with vegetables.

Steps:

• In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds. Season with salt and pepper to taste. Cover and refrigerate overnight to let the flavors calm down a little. The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick. Store in a sealed container in the refrigerator.

Steps:

• Drain horseradish in a strainer.
• I push down with my knuckles to remove excess liquid.
• Combine with remaining ingredients& mix well.

Steps:

• Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
• Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

Steps:

• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.