Harrys Hot Mustard Recipes

HOT MUSTARD

Steps:

• Combine all the ingredients in a saucepan.
• Bring to a boil, reduce heat& simmer 10 minutes.
• Place in sterilized jar& refrigerate.

HARRY'S HOT MUSTARD

Steps:

• In a small bowl, combine the mustard, sugar and salt. Stir in water and vinegar until smooth. Transfer to a jar with a tight-fitting lid. Store in the refrigerator. Serve with sausage.

HIRSHEIMER'S HOT & SWEET MUSTARD

Steps:

• 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 instantread thermometer registers 160°F, 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.

HARRY FAMILY MUSTARD MOLD

Steps:

• In a large bowl, stir together the sugar, mustard powder and salt. Whisk in the vinegar until smooth, then whisk in the eggs.
• In the top of a double boiler, or in a metal bowl set over a pan of simmering water, sprinkle the gelatin over the water. Heat until gelatin dissolves, and stir to blend. Whisk the gelatin into the mustard mixture. Set aside to cool and thicken.
• When the gelatin is starting to set, whip the cream in a medium bowl until fluffy. Fold whipped cream into the mustard mixture until well blended. Pour into a greased 6 cup mold. Refrigerate until set, about 2 hours. If you don't have a mold, just pour it into a bowl. This recipe tastes great either way.

HOT MUSTARD

Steps:

• Combine all ingredients in a small bowl, adding more or less water depending on desired thinness of sauce. Let stand for 10 minutes, then serve as a dipping sauce for Egg Rolls.

HOT SWEET MUSTARD

Steps:

• Mix and use with pickle relish and pass more on the side.

HOT MUSTARD

Steps:

• Mix mustard with vinegar in a stainless steel bowl, cover and allow to soak overnight.
• Heat enough water in a double boiler to hold the top container without it touching the water until it boils. Lower heat to a steady simmer and add to top part of the pan the mustard-vinegar mixture. Add in sugar and eggs, stirring constantly until mixture thickens. Remove from heat, let cool and refrigerate. The mixture will be like a thick soup, but will thicken considerably when refrigerated.

SUSIE'S HOT MUSTARD

Steps:

• In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature for 8 hours or overnight. , In a large saucepan, whisk the eggs, sugar, molasses, honey and mustard mixture. Cook and stir over low heat until mixture is thickened and a thermometer reads 160°, about 20 minutes. Cool. Stir in mayonnaise and mustard seed if desired. Cover and refrigerate for up to 3 weeks.

CHINESE RESTAURANT STYLE HOT MUSTARD

Steps:

• Whisk mustard, water, and white pepper together in a bowl.

HOMEMADE HOT MUSTARD

Steps:

• Mix dry ingredients in bowl.
• Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk.
• You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig.
• Place in refrigerator and stir couple times a day.
• Serve after a few days. It it seems too thick, simply add more vinegar.