HIRSHEIMER'S HOT & SWEET MUSTARD
Slather on sandwiches, and serve alongside ham or sausages.
Provided by Melissa Hamilton
Categories Condiment/Spread Egg Mustard Fourth of July Quick & Easy Lunch Summer Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
- Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
- Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
HOT AND SWEET MUSTARD
Provided by Debra A. Broeker
Categories Condiment/Spread Bon Appétit Missouri
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine mustard and sugar in top of double boiler. Gradually whisk in vinegar, then egg. Set over simmering water and cook until mixture darkens slightly and mellows in flavor, stirring frequently, about 12 minutes. Transfer to jar with tight-fitting lid. Refrigerate mustard until ready to use. (Can be prepared 4 weeks ahead.)
HOT SWEET MUSTARD
Provided by Michael Chiarello : Food Network
Categories condiment
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mix and use with pickle relish and pass more on the side.
SWEET AND HOT MUSTARD
A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette dressing.
Provided by Lisa Yockelson
Categories condiments
Time P1DT30m
Yield About one-and-one-half cups
Number Of Ingredients 6
Steps:
- In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
- To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
- Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 68 grams, TransFat 0 grams
HOT PEPPER MUSTARD
A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.
Provided by sunnie
Categories Side Dish Sauces and Condiments Recipes
Time 50m
Yield 144
Number Of Ingredients 8
Steps:
- Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
- Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 11.4 g, Fat 0.4 g, Fiber 1 g, Protein 0.8 g, Sodium 130.5 mg, Sugar 9.4 g
SWEET HOT MUSTARD
Make and share this Sweet Hot Mustard recipe from Food.com.
Provided by Diane in Nebraska
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
- The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
- Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
- Keep in a sealed container in the refrigerator.
- Will keep in the refrigerator for up to two months.
- Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.
Nutrition Facts : Calories 354.3, Fat 15.4, SaturatedFat 1.4, Cholesterol 105.8, Sodium 116, Carbohydrate 40.9, Fiber 6.6, Sugar 28.2, Protein 14.3
HOT SWEET MUSTARD
So simple, and so good! Great with hot dogs, pretzels, spread on sandwiches, fish, poultry, etc.! Adapted from Easy Entertaining with Michael Chiarello Episode: Little League Tailgate
Provided by Sharon123
Categories German
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mix all ingredients in a bowl.
- Use with pickle relish on hot dogs and pass more on the side.
- This is also good with pretzels, to spread on sandwiches,and served with fish. Enjoy!
Nutrition Facts : Calories 283, Fat 6.7, SaturatedFat 0.4, Sodium 1886.4, Carbohydrate 55.4, Fiber 5.6, Sugar 47.8, Protein 7.4
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- Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
- Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instant- read thermometer registers 160°, about 5 minutes.
- Divide mustard among jars. Screw on lids and chill. DO AHEAD Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
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