Hotmustard 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.

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.

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.

BEST MUSTARD EVER

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.

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.

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.

HOT PEPPER MUSTARD

Steps:

• Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
• Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

CHINESE RESTAURANT STYLE HOT MUSTARD

Steps:

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

CHINESE HOT MUSTARD

Steps:

• In a small bowl, combine the mustard, sugar and salt. Stir in water and oil until smooth. Refrigerate until serving.