EASY HOMEMADE MUSTARD
Easy home-made mustard tastes delicious with meat, potatoes, or as ingredient for sauces served with fish, egg dishes, meat, etc.
Provided by R.Siedentopf
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Beat eggs, vinegar, evaporated milk, ground yellow mustard, flour, sugar, salt, and margarine together in a small pot until smooth; cook over low heat until simmering and slightly thickened, about 5 minutes. Cool to room temperature before storing in refrigerator.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 1.5 g, Cholesterol 24.2 mg, Fat 1.6 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 160.3 mg, Sugar 0.9 g
HOMEMADE MUSTARD
Have you always wanted to make your own mustard? Now you can! Dry mustard is slowly simmered with vinegar and sugar, then combined with egg yolks, and voila, mustard!
Provided by Sara
Categories Side Dish Sauces and Condiments Recipes
Time 6h50m
Yield 32
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
- Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 1.3 g, Cholesterol 19.2 mg, Fat 1.2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 73.5 mg, Sugar 0.8 g
HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
QUICK & EASY HONEY MUSTARD
This fast, easy mustard with rice vinegar and honey has more flavor than any other honey mustard dressing I've ever tried. -Sharon Rehm, New Blaine, Arkansas
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, whisk all ingredients. Refrigerate until serving.
Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
HOMEMADE MUSTARD
Make and share this Homemade Mustard recipe from Food.com.
Provided by Chrissyo
Categories Canadian
Time 30m
Yield 1 container
Number Of Ingredients 9
Steps:
- Using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
- Place in a food processor and add the remaining ingredients.
- Process until very smooth.
- Store in the fridge in sterilised jar.
- Note: This mustard improves dramatically over time.
- Its flavors will mellow, becoming rounder and less sharp.
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