Grainyfrenchstylemustard Recipes
GRAINY FRENCH STYLE MUSTARD
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
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
GRAINY MUSTARD MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.
GRAINY RASPBERRY MUSTARD
I haven't tried this recipe. It's posted in response to a recipe request. But it sounds really good! I am guessing on how much it makes, because the computer says I have to put the amount. If anyone makes it, perhaps you could alert Gay or Troy to the amount. Thanks!
Provided by ciao4293
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.
- Let stand at room temperature at least 2 hours.
- Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.
- Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.
- Return to the blender.
- Add raspberry jam.
- Blend until well mixed.
- Refrigerate in a covered container at least overnight or keep up to 1 month.
GRAINY MUSTARD
Homemade mustard is better than its supermarket counterpart, and it's stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield One and 1/2 cups
Number Of Ingredients 4
Steps:
- Place mustard seeds in a medium-size bowl. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.
- Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 127 milligrams, Sugar 2 grams
GRILLED CHEESE WITH GRAINY MUSTARD
We used cheddar cheese in these sandwiches, but any type of cheese that oozes when it melts, such as Swiss, will produce just as delicious a sandwich.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees. Spread butter over one side of each slice of bread.
- Arrange bread, butter side down, on a piece of plastic wrap or wax paper. Spread each slice of bread with mustard. Arrange cheese over 4 slices of bread, and sandwich together with remaining bread, butter side out.
- Set a large cast-iron skillet over medium heat. Cook sandwiches in batches in skillet. Using a spatula, press down firmly on sandwiches. Cook until bread is golden brown, 2 to 3 minutes. Reduce heat to medium low. Turn sandwiches over, press down with spatula, and cook until bread is golden and cheese is starting to melt, about 2 minutes more. Transfer to a baking sheet, and place in oven. Bake until cheese is completely melted. Serve immediately.
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