WHOLE-GRAIN HONEY MUSTARD
Surprise friends with this from-scratch version of a condiment that's typically found at the supermarket.
Categories homemade gifts condiment mustard seeds mustard homemade mustard sauce honey mustard
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a bowl, mix together mustard seeds, vinegar, crushed red pepper, and cinnamon stick. Cover and set aside at room temperature for 12 to 24 hours.
- Remove and discard cinnamon stick. Add honey and mix well.
- Using a mortar and pestle or food processor, blend three-fourths of mixture to a thick paste. Add reserved mixture and sea salt; stir. Spoon into sterilized jars.
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.
HONEY MUSTARD
Make and share this Honey Mustard recipe from Food.com.
Provided by Lorraine
Categories Salad Dressings
Time 5m
Yield 1 cup(approx)
Number Of Ingredients 6
Steps:
- Whisk together and chill.
HONEY MUSTARD
This homemade Honey Mustard recipe combines only 4 ingredients to create that deliciously sweet and tangy dipping sauce that's perfect for chicken, veggies, fries, and so much more!
Provided by Trish - Mom On Timeout
Categories Condiment
Number Of Ingredients 4
Steps:
- Whisk all ingredients in a small bowl until well combined.
- Store in a covered container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 177 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
HOMEMADE 5 MINUTE HONEY MUSTARD
Steps:
- Add dijon, honey, mayonnaise, lemon juice, and paprika. Whisk until smooth. Serve as desired.
Nutrition Facts : Calories 42 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 94 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER
Steps:
- Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
- Preheat the oven to 500 degrees F.
- Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
- In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
- Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
COUNTRY-STYLE HONEY MUSTARD
This coarse-grind honey mustard (with a surprise ingredient!) can be added to a glaze for a ham, spooned into a green bean casserole, slathered on a turkey sandwich, or tucked into a gift basket with pretzels or cheese and crackers.
Provided by MrsWheelbarrow
Categories Sauces and Condiments
Time 1h
Yield 60
Number Of Ingredients 9
Steps:
- Wash 4 (3 ounce) jars in soap and hot water; dry well.
- Pulse yellow and brown mustard seeds a few times in a spice grinder to crack the seeds. (Alternatively, use a blender, rolling pin, mortar and pestle or a small food processor. The key is to crack the seeds to release the flavor.)
- Stir together cracked seeds, mustard powder, Dr Pepper®, honey, salt, thyme, and turmeric (if using) in a bowl. Cover loosely and set aside for 10 minutes for a very spicy mustard or up to 1 hour for a more mellow mustard.
- Add vinegar, stirring thoroughly. If a smoother consistency is more to your liking, puree the paste and vinegar in a blender until smooth. (The mustard will thicken as it sits; don't worry if it seems loose.) Divide equally among prepared jars, allowing 1/2- to 3/4-inch of headspace in each jar.
- Cover the jars and let stand at room temperature for 2 days before using. This curing period removes any remaining bitterness, smoothing the edges. Mustard can be stored without refrigeration for months. If it dries out, add liquid (such as water, wine, or beer), a few drops at a time, and stir to reconstitute.
Nutrition Facts : Calories 13.9 calories, Carbohydrate 1.5 g, Fat 0.7 g, Fiber 0.3 g, Protein 0.6 g, Sodium 32.4 mg, Sugar 0.7 g
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