French Style Mustard Recipes

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FRENCH STYLE MUSTARD



French Style Mustard image

For a variation on this mustard when it has just cooled add 4 tsp drained rinsed & crushed green peppercorns. To keep an opened jar of mustard fresh longer put a slice of lemon on top & close. Be careful how long you store a mustard that has eggs in it - you are safe for at least 2 weeks

Provided by Bergy

Categories     Sauces

Time 25m

Yield 1 cup

Number Of Ingredients 5

1/3 cup dry mustard
1 tablespoon sugar
1/4 teaspoon salt
2 eggs, beaten
2/3 cup tarragon vinegar

Steps:

  • In a saucepan combine mustard, sugar& salt.
  • Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
  • Cool the put into a jar& refrigerate.

BEST MUSTARD EVER



Best Mustard Ever image

Provided by Alton Brown

Categories     condiment

Time 1h16m

Yield about 1 1/4 cups

Number Of Ingredients 10

1/4 cup dry mustard powder
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup sweet pickle juice
1/4 cup water
1/2 cup cider vinegar
1/4 cup mustard seed

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.

FRENCH BEEF STEW



French Beef Stew image

Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 8

Number Of Ingredients 10

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
¾ teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste

Steps:

  • Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
  • In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
  • Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
  • Blend in mustard and serve.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 20 g, Cholesterol 57 mg, Fat 20.1 g, Fiber 3.2 g, Protein 18.7 g, SaturatedFat 7.2 g, Sodium 490.7 mg, Sugar 4.7 g

CLASSIC FRENCH VINAIGRETTE



Classic French Vinaigrette image

Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 7

1/2 shallot, minced
1/2 tablespoon Dijon mustard
Generous pinch of salt
2 tablespoons lemon juice
1-2 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper to taste

Steps:

  • Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
  • Store jar in refrigerator if making ahead and shake well before using.
  • Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.

FRENCH BEER MUSTARD



French Beer Mustard image

Provided by Geoffrey Zakarian

Categories     condiment

Time 1h

Yield about 2 cups

Number Of Ingredients 7

One 12-ounce bottle saison beer
2 tablespoons honey
1 cup Dijon mustard
1/2 cup whole-grain mustard
1/4 cup mayonnaise
Kosher salt and freshly ground black pepper
Soft or hard pretzels, for serving

Steps:

  • Add the beer and honey to a saucepan, set over medium-high heat and bring to a simmer. Simmer until reduced to a thick and glossy glaze, about 15 minutes. Refrigerate until cooled completely.
  • Once cooled, combine with the Dijon mustard, whole-grain mustard, mayonnaise and salt and pepper to taste in a medium bowl. Serve with soft or hard pretzels.

GRAINY FRENCH STYLE MUSTARD



Grainy French Style Mustard image

This is a tangy mustard - no sugar- It can be kept in the fridge for up to 3 weeks. Goes well with ham.The vinegar & beer measurements are apprx. You use only enough to make a paste and then to thin the mustard to the consistency that you want. Pour vinegar in slowly so you do not pour in too much, the same with the beer. You may substitute water for the beer.

Provided by Bergy

Categories     Low Cholesterol

Time 10m

Yield 1 cup

Number Of Ingredients 5

1 cup brown mustard seeds
3 tablespoons rice vinegar
1/4 cup mustard powder
1 teaspoon salt
1/4 cup beer

Steps:

  • Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
  • Stir in enought vinegar to make a thick paste.
  • Combine mustard powder with the salt, stir in enough beer to make a thick paste.
  • Mix the two pastes together and add enough beer to make a smooth pasty consistency.
  • Place in a closed jar and store in the fridge.

Nutrition Facts : Calories 1076.1, Fat 64.4, SaturatedFat 3.3, Sodium 2339.1, Carbohydrate 80.4, Fiber 32.9, Sugar 15.2, Protein 56.1

MAPLE MUSTARD MEATBALLS



Maple Mustard Meatballs image

These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!

Provided by France C

Categories     Meatballs

Time 1h

Yield 4

Number Of Ingredients 15

½ pound ground pork
½ pound ground beef
¼ cup rolled oats
¼ cup milk
1 large egg, lightly beaten
¾ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, diced
⅔ cup pure maple syrup
¼ cup prepared yellow mustard
2 tablespoons ketchup
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl. Shape into 24 meatballs, about 1 1/2 inches in diameter.
  • Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.
  • Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.
  • Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 44.3 g, Cholesterol 136.8 mg, Fat 33.1 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 11.8 g, Sodium 851.2 mg

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