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 BAVARIAN MUSTARD
Provided by Andrea Slonecker
Categories Vinegar Oktoberfest Family Reunion Poker/Game Night Party
Yield Makes about 2 cups/480 ml
Number Of Ingredients 11
Steps:
- Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat. Allow the liquid to boil rapidly to reduce the volume by half, about 10 minutes.
- Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof silicone spatula to press the onions into the strainer to extract all of the liquid. Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
- Transfer the seeds and liquid to a food processor and process until it forms a smooth paste. Put the mustard in an airtight container and refrigerate for at least a 3 days, and preferably 1 week, before serving to allow its pungency to mellow. After about 2 weeks, the mustard is at its prime. It will keep, refrigerated, for several months. If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.
HOT & SWEET GERMAN-STYLE MUSTARD
Make and share this Hot & Sweet German-Style Mustard recipe from Food.com.
Provided by Dancer
Categories German
Time 10m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- Grind mustard seeds in spice grinder.
- In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and stir until smooth and paste-like.
- You can"cool down" the mustard by adding more oil or honey.
- Store in refrigerator in small, tightly lidded jar.
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
GERMAN STYLE MUSTARD
Make and share this German Style Mustard recipe from Food.com.
Provided by Parsley
Categories German
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine mustard seed and dry mustard; set aside.
- In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
- Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
- The mixture will thicken upon standing.
- If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
Nutrition Facts : Calories 124.7, Fat 5.4, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 13.3, Fiber 3, Sugar 6.5, Protein 4.9
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
GERMAN-STYLE SWEET MUSTARD
Provided by Julia Moskin
Categories easy, quick, condiments
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a blender or food processor and process until smooth.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1233 milligrams, Sugar 17 grams, TransFat 0 grams
SPICED GERMAN MUSTARD
A medium hot mustard that's perfect for bratwurst. Add heat by simmering longer to further reduce the volume and condense the flavour. Makes a great hostess gift.
Provided by Olha7397
Categories European
Time 45m
Yield 1 cup
Number Of Ingredients 14
Steps:
- Combine cold water, mustard seed and dry mustard in medium bowl. Cover. Let stand for about 3 hours until mixture thickens to a paste.
- Combine next 10 ingredients in medium saucepan. Bring to a boil on medium high. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes, stirring often, until reduced by half. Add to mustard mixture. Stir. Transfer to blender or food processor. Pulse with on/off motion until mustard is slightly thickened but grains are still visible. Pour into small heavy saucepan or top of double boiler. Heat on medium low or over simmering water for 10 to 15 minutes, stirring occasionally, until thickened. Remove from heat.
- Add honey. Stir well. Cool. Transfer to small bowl. Cover. Chill for 3 days. Spoon into sterile jar with tight fitting lid. Store in refrigerator for up to 2 year. Makes about 1 cup.
- Company's Coming Christmas Gifts.
Nutrition Facts : Calories 564.4, Fat 21.5, SaturatedFat 1.2, Sodium 2362.2, Carbohydrate 74.2, Fiber 9.6, Sugar 52.5, Protein 16.8
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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HIRSHEIMER'S HOT AND SWEET MUSTARD RECIPE | BON APPéTIT
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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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